Pork and Marinade -- Mix all the
s 6.
Season the pork with pepper and salt,
Marinate the pork with the above ingredients
prinkle this mixture over the pork on all sides, and rub
nd 1 teaspoon pepper.
PORK CHOPS.
Rub Brown Sugar
arge enough to hold the pork snug - or - in a Ziploc
n. Add canola oil. Season pork tenderloin with salt and pepper
nd black pepper.
Place pork on a baking rack with
o 350\u00b0F. For the glaze, combine all ingredients in a
elly and mustard.
Coat pork in vegetable oil and season
ize bowl combine the ground pork, diced shallots, minced garlic, salt
For the honey-mustard glaze:.
In a small saucepan,
Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
Season the cutlets with salt and pepper and brush with a little oil.
Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.
Season pork Lion with Montreal Steak Seasoning and sugar let sit for a few hours.
Preheat Oven to 325.
Mix together all glaze ingredients.
Roast 30 to 40 minutes per pound about an hour and 1/2 for 2 to 2 1/2 lbs roast.
Place seasoned pork loin in a roasting pan on a rack insert meat thermometer into the center of the roast. Cook the roast till the thermometer reads 160 degrees. During the the last 45 minuets brush the brown sugar gaze on the pork several times.
ny excess fat, and rinse pork under cold water, set on
p olive oil. Sprinkle the pork generously with salt and brush
he large end of the pork tenderloin, going in as deep
Mix all ingredients but the pork in a bowl to create
shaking off excess.
Dip pork chops into egg then coat
1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.