Archived Pork Recipes

Spicy Pork Chops with Mango-Lime Salsa

1 ripe mango, pitted, peeled and diced
2 plum tomatoes, diced
¼ cup red onion, diced
2 green onions, diced (white and green parts)
¾ cup chopped cilantro
¼ cup orange juice
2 Tbs. lime juice
½ tsp. Tabasco® sauce
Kosher salt
1 Tbs. peanut or canola oil

• In a small boil, combine ingredients
• Season with salt to taste
• Drizzle with the oil and gently toss again

1 Tbs. cumin
1 Tbs. cracked coriander seeds
1 Tbs. chili powder
1 Tbs. kosher salt
1 Tbs. fresh ground black pepper
4 bone-in center-cut pork chops (1-1 ½” thick)
2 Tbs. olive oil

• Combine spices in a small bowl
• Pat the chops dry with paper towel
• Rub each side with spice mix
• Heat oil in a large pan big enough to fit the chops without crowding, over medium high heat until oil is hot, but not smoking
• Place chops in pan, cook until well browned on one side – 3-5 min, then turn and cook other side for 2-4 minutes until done. (Lower heat if they start to burn.)
• Transfer to plate, loosely cover with foil and let chops rest 3-5 minutes before serving with salsa.

Great served with San Giuseppe Pinot Grigio

Spiced Pork Tenderloin

2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano, crushed
¾ teaspoon kosher salt
½ teaspoon fresh ground black pepper
½ teaspoon cumin
¼ teaspoon cayenne pepper
(2) 1-lb pork tenderloins

• Create a rub by combining the spices in a bowl
• Sprinkle evenly over all sides of the meat, rubbing it into the meat with your fingers
• Place meat in a shallow roasting pan
• Roast at 425 degrees for 25-35 min. or until a meat thermometer reads 155 degrees when inserted into the thickest part of the tenderloin
• Cover meat with foil and let stand fro 15 min. before slicing
• The temperature of the meat after standing should be 160 degrees

Serves 8

Spanish-Style Brined Pork Tenderloin
3 1/2 cups water
1/4 cup kosher salt
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar

• Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve
• Pour salt mixture into a 2-gallon zip-top plastic bag, add ice and pork; seal
• Refrigerate 3 hours, turning bag occasionally
• Combine paprika and next 5 ingredients (paprika through garlic)
• Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat
• Remove pork from bag, and discard brine
• Pat pork dry with paper towels
• Brush oil evenly over pork; rub with paprika mixture
• Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides
• Place pork on grill rack over unheated side
• Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally
• Place pork on a platter, cover with foil, and let stand 5 minutes.
• Uncover and drizzle pork with 2 teaspoons vinegar.

Apple Cider Ribs
2 slabs loin back ribs (baby back)
1 cup KC Masterpiece® Original Barbecue Sauce

Dry Rub
¼ cup dark brown sugar
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon celery salt
¼ teaspoon red pepper
¼ teaspoon cinnamon
¼ teaspoon white pepper

Liquid Seasoning
½ cup apple cider
¼ cup apple jelly
¼ cup honey
¼ cup brown sugar
1 tablespoon dry rub mix (above)

• Directions:
• Remove the membrane from the back of the rib slabs.
• In a small bowl, combine the dry rub ingredients and mix well.
• Reserve one tablespoon of the rub for the liquid seasoning mixture.
• Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• Add a small aluminum pan to the void side of the grill and fill it halfway with water.
• When the charcoal grill reaches 250 degrees Fahrenheit, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
• Remove the ribs from the grill.
• Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab.
• Mix the liquid seasoning in a small bowl. Pour ½ cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250 degrees Fahrenheit.
• Remove the ribs from the charcoal grill, unwrap, and discard foil.
• Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.


Kansas City Ribs
3 pounds pork spareribs

For Rub:
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

For Sauce:
1 cup ketchup
1/4 cup water
1/4 cup brown sugar
1/4 cup vinegar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne pepper

• Directions:
• Prepare ribs by removing the membrane from the underside of the ribs.
• Trim off any loose fat or meat.
• Prepare smoker or grill.
• You will want to hold a temperature around 200 degrees F. for 4 to 6 hours so plan accordingly.
• Season with Kansas City rib rub and place on grill or in smoker.
• While ribs are cooking, prepare barbecue sauce.
• Heat oil in a saucepan. Add garlic and sauté until brown. Add remaining ingredients and reduce heat.
• Simmer for 15 minutes until thick.
• Cook ribs until the internal temperature of the meat reaches about 145 degrees F.
• Brush with barbecue sauce continually during cooking process.

Pork Scaloppine
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 clove garlic, minced
(2) 1-lb. pork loins, cut into 10 cutlets, then pounded to 1/8” thickness
3 tsp. kosher salt
¼ tsp freshly ground black pepper
1 C. chicken broth
1 tsp. lemon juice
1 tsp. lemon zest

• Heat butter and oil in a large nonstick pan, over medium heat
• Season the cutlets with 2 tsp. of salt and the pepper
• Cook cutlets until lightly browned and cooked through, about 1 minute per side or until tender
• Remove from pan, set aside and keep warm
• Add chicken broth to pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes
• Remove from heat and stir in the lemon juice and remaining salt
• Drizzle the meat with the pan juices and sprinkle with zest

BBQ Pork Fried Rice

For the pork:
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce

For the rice:
4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

• In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil.
• Add pork and let marinate for 1 hour in the refrigerator.
• Heat grill to medium-high, and grill pork on both sides until done.
• Heat remaining marinade to 165 degrees F and use to baste meat as it cooks.
• When meat is almost cooked through, glaze both sides with sweet and sour sauce and let
finish cooking while sauce caramelizes on meat.
• Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

• While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke.
• Add ginger, as well as all vegetables except garlic.
• Cook for 3 minutes, or until vegetables are cooked, then add garlic.
• Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
• Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked.
• Add the soy sauce, oyster sauce, and sesame oil.
• Mix thoroughly and then add pork.
• Garnish with green onions and sesame seeds. Serve immediately.

Herb Crusted Pork Tenderloin
2 pork tenderloins (about 3/4 lb each)
1 C. Panko bread crumbs
¼ C. chopped fresh parsley
2 Tbsp. chopped fresh or 1/2 teaspoon dried thyme leaves
1 Tbsp. olive oil
½ tsp. salt
½ tsp. fennel seed
¼ tsp. coarsely ground pepper
2 cloves garlic, finely chopped

• Heat oven to 450°F
• Spray shallow roasting pan and rack with cooking spray
• Place pork tenderloins on rack in pan
• In small bowl, mix remaining ingredients.
• Spoon herb mixture evenly over pork, pressing into meat to coat
• Insert ovenproof meat thermometer so tip is in the thickest part of pork
• Cover pork loosely with foil
• Bake 20 minutes; remove foil and bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F
• Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

*Last update 1/2/11