Monday, March 29, 2010

TMTT & Crockpot Wednesday ~ Pork Three Ways

Pork was on sale so that what was on the menu at our house... lol. I'm still on the mission to have a different meal each night. So hold on (sorry you non-pork eaters) you'll love these recipes they were easy as you know my moto, Quick, Easy and Yummy!!! Enjoy I hope you all love them!

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Panko Pork Tenderloin with Roasted New Potatoes
Panko Pork Tenderloin with Roasted New Potatoes
Prep time: 15 minutes Cook time: 45 minutes

1 1/2pounds pork tenderloin
2pounds small new potatoes
1/4cup butter, melted
2teaspoons garlic, minced
coarse salt and freshly ground pepper, to taste
1/2cup panko bread crumbs
2tablespoons olive oil
1teaspoon dried basil
1teaspoon dried thyme
2tablespoons Italian parsley, chopped (plus more for garnish)
Preheat oven to 425 degrees.

[1] Using a potato peeler, peel a 1 inch strip around center of each potato. In a large bowl, combine potatoes with melted butter, garlic and salt and pepper, tossing gently to coat. Place potatoes on a rimmed baking sheet. Bake for 20 minutes.

[2] While potatoes bake, in a shallow dish, combine breadcrumbs, olive oil, basil, thyme and parsley. Moisten tenderloin with water and roll in breadcrumb mixture, pressing to help adhere.

[3] When potatoes have baked for 20 minutes, place tenderloin on baking sheet with them and continue baking until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160 degrees, about 25 more minutes. Sprinkle potatoes with parsley and serve with sliced tenderloins.
I used what pork I bought on sale, I'm not picky and I used red potatoes instead of new potatoes. I say use what you have!
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Next I had a can of cranberry I wanted to use up so I searched and tada found this recipe.
Country Style Ribs with Cranberry Relish

Country Style Ribs with Cranberry Relish

Ingredients:

  • 1 to 1 1/2 pounds boneless pork ribs, country-style
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 medium onion, diced
  • 1 cup apple juice
  • 1/2 cup cranberry relish
  • 1 tablespoon balsamic or cider vinegar
  • salt and pepper, to taste

Preparation:

Heat oil in a large skillet over medium heat.

In a food storage bag, toss the ribs with flour, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Cook ribs in hot oil for 5 minutes; turn, add onions to the pan, and cook for 5 minutes longer. Combine apple juice, cranberry relish, and vinegar; pour over pork. Cover the pan, reduce heat to medium-low, and simmer for 25 minutes, depending on thickness of the pork, until pork is cooked through. Sprinkle with salt and pepper.
Serve pork with sauce. Serves 4 to 6.

ALEXIS NOTE: I didn't have relish so I used my can of cranberry sauce, turned out just fine! I served mine with asparagus.

Thanks to http://southernfood.about.com/od/countrystyleribs/r/bl61031c.htm

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And with my left over cranberry I whipped this up and put it in the refrigerator for the next night!

Cranberry Apricot Pork Roast- Crock Pot
Cranberry Apricot Pork Roast- Crock Pot
Ingredients:
Time:
10 minutes prep, 6-8 cook
Difficulty:
Easy
Serving Size:
8
  1. 1 can (16 oz) whole-berry cranberry sauce
  2. 1 medium onion, chopped
  3. 1 can (5.5 oz) apricot nectar (roughly 1/2 cup) *Make sure you purchase "nectar"
  4. 1/2 cup sugar
  5. 1/2 cup coarsely chopped dried apricots
  6. 2 tsp cider or distilled white vinegar
  7. 1 tsp dry mustard
  8. 1 tsp salt
  9. 1/4 tsp crushed red pepper
  10. One 2 1/2 lb boneless pork loin roast, well trimmed.
Instructions:
  1. Mix all ingredients except pork in a 3 qt. or larger slow cooker.
  2. Add pork.
  3. Spoon some cranberry mixture over the top (Can be done the night before and refrigerated in removable crock)
  4. Cover and cook on Low 6-8 hours, or until pork is tender.
  5. Remove pork to cutting board and slice.
  6. Spoon fat off sauce; serve sauce with pork.

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Blessed with GracePhotobucket

19 comments:

  1. Oh my goodness, they all sound yummy. I really want to try the first one!

    ReplyDelete
  2. Found you through Ramblings of Casey. Love your recipes. I am now a follower!

    ReplyDelete
  3. I linked to your blog in an Easter blog hop for a great cause. Check it out.
    http://heckofabunch.blogspot.com/2010/03/hersheys-better-basket-blog-hop.html

    ReplyDelete
  4. The 1st and 2nd recipes are definitely ones I'd love to try if I had the pork, but the 3rd one I'd have to find something to replace the apricots...and the nectar and possibly the cranberries-LOL!

    ReplyDelete
  5. Oh Poser...

    All I have to say is no Thank you..

    Love ya..


    Happy Tuesday..

    ReplyDelete
  6. I'm really liking the Cranberry Apricot one! These would be great "dump" recipes for the freezer! Can't wait to try it! Thanks for visiting.

    ReplyDelete
  7. These look delicious! Can't wait to try them.

    ReplyDelete
  8. I love pork roast in the crock pot, it always turns out so well.

    ReplyDelete
  9. Oooo, crockpot!!!! Love the crockpot! I think I made this or something like it once??? Yum!!!

    ReplyDelete
  10. mmmmmmmmm delicious

    CONGRATULATIONS MOM YOUR BLOG HAS BEEN PROMOTED :)

    http://williamm51.blogspot.com/2010/03/blog-promotions-alexis.html

    ReplyDelete
  11. love pork anyhow.. but those ribs look fabulous!

    ReplyDelete
  12. I know what I am making for dinner tomorrow night...1 or the 2 not sure yet! LOOKS good

    ReplyDelete
  13. Each one sounds delicious. Your days must be longer then 24 hours.
    I don't know how you do it all. We love pork, thanks for the recipes.

    ReplyDelete
  14. Oooh that pork looks yuuuuuummy! I'm trying to find a new pork recipe and this just might do it! :-) Thanks!

    ReplyDelete
  15. Bill and I really like pork, so I'll have to try the Panko Pork Tenderloin and the Cranberry Apricot Pork Roast. I've always wanted to try panko but haven't found a recipe I wanted to use it with. I also LOVE to cook pork in my slow-cooker, it comes out SO tender. I really like mixing the sweet and savory flavors when I make pork and this recipe sounds great. Thanks! :-)

    ReplyDelete

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