ots to cook beef and pork roasts for more than 40
ver medium heat.
Rub pork loin with olive oil and summer
Chop bacon. Mince garlic.
Crush
arting off-center, slice pork lengthwise, cutting to,
ver high heat. Season the pork loin all over generously with salt
owder) and rub on pork loin or pork chops.
Roast uncovered for
en to 375\u00b0F Pat pork loin dry with paper towels and
ven to 225 degrees.
Cut pork loin in half.
Lay out
single lengthwise cut down the center of the loin, cutting to
til fine crumbs form.
Cut pork in half lengthwise, cutting
he pork loin chops and press on both sides of each chop to
ake the pork: butterfly the pork loin-using a very sharp knife, cut the
ry the pork loin.
Using a sharp, long knife cut 1/2
Preheat oven to 350 degrees F (175 degrees C).
Place meat roasting rack in shallow baking dish or roasting pan. Place chops on rack. Salt and pepper to taste. Cover chops with onion slices. Pour water in bottom of pan, be sure it is not high enough to touch the chops. Cover with foil or tight lid and roast for one hour.
Cut into one chop to check for doneness. When chops are done all the way through, remove foil or lid and return to oven for 15 to 20 minutes to brown slightly. Watch carefully during browning.
ixture all over the pork loin.
Roll the pork loin into a cylinder
Cut pork loin into 1/2-inch slices.
Place flour in a shallow dish.
Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
Remove pork to a covered platter to keep warm.
Add cream and pesto to skillet; mix well.
Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
Pour over pork medallions and serve.
Marinade pork loin in mixture of pineapple syrup, soy sauce, honey, garlic powder and ginger.
Roast in 325\u00b0 oven for 2 1/2 hours, basting every 10 minutes.
Cut roast in 10 pieces and insert pineapple slices between each portion.
Cut pork loin into 1 inch slices. Pound slightly.
Mix together the flour with cayenne pepper, cumin, seasoned salt and the pepper.
Roll pork pieces in seasoned flour.
In a large skillet, saute pork, red onion and green or red pepper in butter until golden. Add rd wine to skillet along with chopped green chiles.
Cover skilled and simmer for 30 minutes. Add pinto beans and continue cooking for 15 more minutes.
Before serving, top hot pork with grated cheese.
Preheat over to 325.
Line baking pan with heavy duty aluminum foil.
Mix together, in bowl, Honey, Soy Sauce, Red Wine Vinegar, Dry Mustard, Salt, Garlic Powder and Cracked Pepper.
Place Pork loin on aluminum foil and brush on the sauce (don't use all, as you will be basting the pork every 1/2 hour.
Cover with Foil and place in oven.
Baste with Sauce every half hour.
Remove foil last hour.
Bake 2-1/2 hours.
Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into