Honey Orange Pork Tenderloin

Recipe adapted from:  The Daily Dish 

Ingredients:
- 1/3 cup orange marmalade
- 3 tablespoons cider vinegar
- 3 tablespoons soy sauce
- 2 cloves of garlic, minced
- 1 1/2 teaspoons honey
- 2 tablespoons olive oil
- 1 1 lb. pork tenderloin
- Salt & pepper, to taste
- Optional: fresh orange zest, for topping

Directions:
I did not follow the original method of cooking.  Instead, I mixed the sauces together and poured over the pork tenderloin in the crock pot.  I cooked it on low for about 8 hours.

***This pork tenderloin had a great flavor.  I loved the mix of oranges and honey.  I'd highly recommend this dish for your family!

Cranberry Apple Pork

Recipe from:  Simply Made with Love

Cook Time: 8 hours 

Total Time: 8 hours 

Yield: Serves 4 to 6 

Ingredients:
1 (3 to 4 lb) boneless pork loin roast
2 cloves garlic, minced
1 can whole cranberry sauce
1/4 cup brown sugar
1/2 cup apple juice
2 apples, cored, peeled and coarsely chopped (I didn't peel them and they were still delicious)
salt and pepper to taste

Preparation:
1.  Place roast in slow cooker; rub all over with the minced garlic.
2.  Add remaining ingredients and cook on low for 7 to 9 hours. Pork should be about 160° when fully cooked.

Verdict:
This pork was absolutely delicious.  It had a sweet flavor and it just melted in your mouth.  I served it with mashed potatoes, green beans and blueberry muffins.  

If you're looking for an easy weeknight meal, give this Cranberry Apple Pork recipe a try!  I promise you won't be disappointed.

Bon Appetit!

Roasted Ranch Pork Chops and Potatoes

Recipe from: Classy, Southern Wife 

 Ingredients: 
4 boneless pork chops
1 packet ranch dressing/seasoning mix
5 tbsp extra virgin olive oil
1 tbsp crushed red pepper
½ onion, sliced
3 red potatoes chopped into bite-size pieces (I used 5 because mine were tiny)

 Directions: 
1. Preheat oven to 350.
2. Mix the ranch dressing and olive oil in a bowl.
3. Dip pork chops in dressing mix to coat on both sides and lay in a greased baking dish.
4. Top with potatoes, onions and red pepper, and then drizzle the rest of the ranch mix on top. (I made extra because I love marinade.)
5. Bake covered for 30 minutes. Remove cover and bake an additional 10 minutes until potatoes are crispy and brown. (mine had to go a little longer because my oven is slow)

**This gets a two thumbs up all around.  It was delicious and easy to make.  We will be making this again.

Italian Pork Chops

Ingredients:

Boneless pork chops

1 family sized can of Campbell's tomato soup

1 can diced tomatoes (drained)

1 tbsp. oregano
1/2 tbsp. Italian seasoning (can omit)

1 garlic clove

salt and pepper to taste

Directions:

Place all ingredients into a slow cooker and cook on low for 6-8 hours. 

*I even put my pork chops in frozen and they were still ready. We also like to use some of the remaining sauce on our pork chops and rice.  Yummy!!

Brown Sugar and Balsamic Glazed Chicken

Recipe adapted from: C+C Marriage Factory

Ingredients:

1 (2 pound) boneless pork tenderloin (or chicken)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT!  I didn't have a pork tenderloin so I improvised with chicken and it was delicious.  We're definitely keeping this recipe.

Crock Pot BBQ Pork Chops

Ingredients:
1 lb. Pork Chops fresh or frozen
1 tbsp. Minced Onion or 1/4 c. chopped fresh onion
1 c. of your favorite Barbecue Sauce
1/2 c. water

Directions: 
Place 1 lb pork chops in crock pot. Sprinkle with onion. Pour BBQ sauce and water on top. Cook for 6-10 hours on low. Serve with your favorite starch and steamed veggies, or let it cool and pull it apart for pulled pork recipes.

Pork with Apples and Stuffing

Recipe from: Simply Made...with Love

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Directions:
1. HEAT oven to 375ºF.PREPARE stuffing as directed on package.
2. SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
3. BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

This recipe was yummy! Fred even said, "You can put this on the list of things I will eat again." Delicious!

Not Your Typical Pork Tenderloin

Ingredients:
Mayonnaise
Cavender's All Purpose Greek Seasoning
1 lb. Pork Tenderloin

Directions:
1. Preheat oven to 500.
2. Coat tenderloin with mayonnaise and seasoning. Just cover enough to coat the tenderloin.3. Cook in oven for 10 minutes.4. Once the 10 minutes are up, turn the oven off and let tenderloin finish cooking inside the oven. (Our's took about 30-40 extra minutes)
5. When tenderloin is done, remove from the oven and serve.

**This was so tender and juicy and didn't need any sauce. We really enjoyed it and will be having it again soon.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Recipe from: Keeping Up with the Joneses

Ingredients:
2/3 cup Panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 large boneless, center-cut loin pork chops (I bought butterfly chops)
1 tsp peanut oil - I used olive oil
Cooking spray
1/2 Tbsp ground ginger
1/3 cup fat-free, less sodium chicken broth
2 Tbsp sake or dry sherry - I used sherry
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions
Rice made according to package directions - I used Uncle Ben's Jasmine rice with parsley sprinkled on top

Directions:
1. In a shallow dish, place the egg white and lightly whisk. In another dish, add the breadcrumbs.

2. Dredge the pork in the egg white and then coat in breadcrumbs.

3. In a nonstick skillet, coated with cooking spray, heat the oil over medium heat.

4. Cook the pork chops about 4 minutes on each side, being careful not to burn. (The chops I bought were about an inch thick and took about 20-30 minutes to cook)

5. In a small bowl, whisk together chicken broth, soy, sherry, sugar and wasabi paste.

6. Remove the pork chops and set on a plate. Reduce heat down, and add ginger. Stir constantly until it starts to brown (this was only like 15 seconds for me), and then pour in the sauce. Stir around to loosen the browned bits in the pan.

7. Stir in the green onions...

8. Pour sauce over the pork chops and serve with rice.

***We loved this dish. It took a little longer than expected, but in the end, it was delicious. I'd definitely try it again, but buy thinner chops. We will be having this again.

Pork Loin with Cranberry Sauce

Recipe from The Pioneer Woman Cooks

Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions:

1. Preheat oven to 425 degrees.
2. Generously season pork tenderloin with salt and pepper.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat.
4. Sear tenderloin on all sides, using tongs to move it around.
5. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees.
6. Set pork on a cutting board to rest.
7.In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
8. Add onion and cook for a minute, then pour in wine (if using) and chicken broth.
9. Add rosemary.
10. Stir together, then add cranberry sauce.
11. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
12. Check seasoning and add more salt or pepper if needed.
13. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Pork Chops and Apples

From: Eat Better America

1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

1. Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2. Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3. Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.

*If you're cooking for two, use these amounts. If you're cooking for more, double the amounts.

Biggest Loser's Sweet & Spicy Pork Tenderloin

Ingredients

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly withthe spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
5. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist
with oliveoil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with thereserved honey mixture.
6. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer
inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10
minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some worchester sauce for seasoning. I let it marinate overnight in the refridgerator.

Grilled Pork Tenderloin

Recipe compliments of Kelly's Recipes

Grilled Pork Tenderloin
by Paula Deen

Marinade:
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions

1 pork tenderloin (about 12 ounces)
Olive oil, for brushing

Combine marinade ingredients in measuring cup and stir to combine.

Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 degrees F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade.

Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.

The pork tenderloin was a major hit at my house! This recipe was super easy and very delicious! I served it with mashed potatoes, steamed broccoli, salad and crescent rolls. We will definitely be having this again!