Pork Recipes

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Pork Sausage Balls

3 lbs. bulk pork sausage
Pineapple cubes and juice
Ripe olives (or green olives)

Shape sausage into small balls (about same size as large olives). Bake balls on rack placed over baking pan in 350 degree oven for 60 minutes, or until done. Combine meat balls, pineapple and juice, and olives. Heat in chafing dish.

Prepare sauce for dipping:
1/2 c. horseradish mustard 1/2 c. currant jelly

Meatballs are held on toothpicks and dipped into sauce.

Pork Sausage Snacks

3 c. Bisquick or Jiffy pancake mix
1 lb. Rice's pork sausage (mild)
1 lb. Cheddar cheese, shredded

Mix all the ingredients thoroughly. Roll into small round balls and place on ungreased cookie sheet. Bake approximately 8 to 10 minutes at 400 degrees or until lightly browned.

Pork Green Chili Sauce

2 lbs. coarsely ground pork
1 med. onion (chopped)
2 cloves garlic (minced)
2 tbsp. chili powder
Salt and pepper to taste
2 cans whole tomatoes (mashed)
2 (4 oz.) cans chopped green chilies

Brown pork in skillet over medium heat. Add onion and garlic. Cook for 15 minutes. Drain. Combine chili powder, salt, pepper, tomatoes and chilies in bowl; mix well. Pour over pork. Bring to a boil. Simmer tightly covered for 1 to 1 1/2 hours. Serve with flour tortillas or chips. Or as a dip. Serve warm.

Roast Pork Loin Stuffed with Chutney

4 lbs. pork loin
2 lb. bag fresh spinach, cleaned
1 jar Jennivine's Chutney
1 tsp. fresh thyme
Salt and pepper to taste

Set oven at 350°F. Cut the fat from the loin leaving a little for flavor. When cutting, start at the bottom and cut in a circular motion. Do not slice through. Use a meat tenderizer to pound pork (lightly). Top this with a layer of spinach (use all the spinach). Sprinkle with the fresh thyme, salt and pepper. Roll pork loin beginning at last cut end to first in. Place in a roasting pan with cut side down. Bake at 350 degrees for 40 minutes. Serve with brown sauce topped with the chutney and a slice of fresh fruit as a garnish.

Pork Loin Roast Platter

4 to 6 lb. boneless pork loin roast (double)
4 med. potatoes
6 to 7 ribs celery, cut diagonally into 2 doz. 3-inch pieces
1/2 c. water
1/4 tsp. dill weed
1/4 tsp. salt

Trim excess fat from roast. Place roast on rack in an open roasting pan. Insert meat thermometer so the bulb is centered in thickest part. Do not add water. Do not cover. Roast in slow oven (325 degrees) for 1 hour. Meanwhile, pare potatoes and place on rack around roast. Continue cooking, uncovered, until roast reaches an internal temperature of 170 degrees (allow 30 to 35 minutes per pound), turning potatoes occasionally. Remove roast and cover with foil. Remove 2 teaspoons drippings to large frying-pan. Turn temperature up to 375°F. Cover pan and continue cooking potatoes 20 minutes, turning once or twice. Meanwhile add celery, water, dill weed and salt to drippings in frying-pan; cover tightly and cook slowly 12 to 15 minutes or until celery is tender-crisp. Carve roast and serve on warm platter with potatoes and celery.

Pork with Cider

1 1/2 lbs. lean boneless pork, cut into 1 inch cubes
1/3 c. flour
1/3 c. vegetable oil
1 1/2 c. apple cider
4 carrots, sliced
1/2 tsp. rosemary
1 bay leaf
1 tsp. salt
1/2 tsp. pepper

Thoroughly dredge pork with flour. Heat oil in large fry pan until hot. Carefully add pork; cook until browned on all sides. Remove pork, drain on paper towels. Place in casserole. Drain oil from pan. Pour in cider, heat and stir to remove browned pieces from pan. Add carrots, onion, rosemary, bay leaf, salt, pepper and hot cider to casserole; cover. Bake in 325°F oven 2 hours until meat is tender. Remove bay leaf. Yield 4 servings.

Mu Shu Pork in Pita Bread

1/2 lb. pork chops, cut into match size strips (1 1/2 to 2 inches long)
1 tsp. cornstarch
1 tbsp. water
1 1/2 tbsp. soy sauce
4 green onions
1/4 c. peanut oil
3 eggs, beaten
2 c. cabbage, shredded
1 tsp. salt
Hosin sauce (optional) from specialty store

Mix pork, cornstarch, water, and soy sauce. Cut onions into 2 pieces then into thin strips. Heat wok or skillet until very hot, pour in 1 tablespoon oil then add eggs. Cook until dry, break cooked eggs up into small pieces. Put on plate. Reheat wok and pour in remaining oil, add onions then stir-fry for 30 seconds. Add the pork and stir-fry until it changes color and separates into strips (if meat sticks, add more oil). Add cabbage and salt, stir-fry 2 more minutes. Add eggs, stir until all is heated through. In pita bread spread hosin sauce, then fill.

Pork Sausage Ring

2 eggs
1/2 c. milk
1 1/2 c. crushed saltine crackers (about 42)
1 c. peeled, chopped apples
1/4 c. chopped onion
1/4 tsp. pepper
2 lbs. bulk pork sausage

In a medium bowl, beat together eggs and milk. Stir in crushed crackers, chopped apple, onion and pepper. Add sausage; mix well. Firmly pat meat mixture into a 6 1/2 cup ring mold. Carefully unmold sausage ring onto a rack in a shallow baking pan. Bake at 350°F for 50 minutes. Transfer to a warm platter. Fill center with scrambled eggs and garnish with chopped apples and parsley.

Breakfast Pork Sausage

2 lbs. boneless pork shoulder (80% lean) coarsely ground
2 tsp. salt
1 1/2 tsp. sage
1 tsp. pepper
1/2 tsp. marjoram
1/2 tsp. savory
1/2 tsp. nutmeg
1/2 c. cold milk

Combine ground pork, seasonings and milk. Mix thoroughly using hands to knead mixture. Form patties and fry until brown in a small amount of oil. Mix at least 3 to 6 hours before using to blend flavors of herbs.

Old Fashioned Pork Cake

1 lb. fresh pork sausage
3 c. brown sugar, firmly packed
1 egg, lightly beaten 1 tsp. baking soda
1 c. cold strong coffee
1 c. raisins
1 c. walnuts or pecans
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice

Grease a 9 or 10-inch tube pan and line the bottom with waxed paper. Mix sausage with sugar. Add the beaten egg and mix well. Add the soda to the coffee, then stir mixture into sausage. Add the raisins, nuts, salt, flour, and spices. Mix well. The batter will be very stiff. Turn into tube pan and bake at 350°F for 1 hour or until cake shrinks from the sides of the pan and tests done when a cake tester inserted in its center comes out clean. Cool 10 minutes in pan. Turn out on a wire rack to cool completely. Ice with Caramel Frosting.

Orange Glazed Pork Chops

4 (3/4 inch thick) pork chops
Salt and pepper to taste
All-purpose flour
1 tbsp. vegetable oil
1/2 c. orange juice
2 tbsp. orange marmalade
2 tbsp. brown sugar
1 tbsp. vinegar

Sprinkle pork chops lightly with salt and pepper; dredge in flour. Heat oil in a heavy skillet; brown chops on both sides. Combine remaining ingredients, mixing well; pour over pork chops. Reduce heat; cover and simmer 40 to 45 minutes. 4 servings.

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