Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

recipe and image from Laura's Sweet Spot

Ingredients
2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Instructions

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

*This pork tenderloin was amazing!!!! Joe LOVED it! And he is pretty partial to his smoked pork but he loved the glaze on this. Yum!! I think we served the pork with mashed potatoes. 

Hawaiian Pulled Pork

Hawaiian Pulled Pork
from Hoku Pilami

INGREDIENTS:
1 pork shoulder roast
1 can tomato sauce
1 can soy sauce (use the tomato sauce can to measure)
1 can sugar (use the tomato sauce can to measure)
3 cloves garlic, chopped

DIRECTIONS:
1. Mix together tomato sauce, soy sauce, sugar, and garlic.
2. Place roast in crock pot. Pour mixture over roast.
3. Cook for 8-10 hours.
4. When finished, trim the fat, remove some extra liquid, and shred the roast.
5. Serve on rolls or over rice.

Pork Chops with Pineapple Fried Rice

Pork Chops with Pineapple Fried Rice

from The Pioneer Woman

INGREDIENTS:

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos (I used red pepper)

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional

DIRECTIONS:

1. Cook rice according to package instructions. Set aside.

2. Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

3. Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

4. Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

5. When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

6. Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

7. To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

*This dinner was so delicious! So, so delicious! It was pretty easy to make too. :) I will definitely be making this more often!

Mediterranean Pork with Couscous

Mediterranean Pork with Couscous

recipe and image from Mel's Kitchen Cafe

INGREDIENTS:
2 to 2 1/2 pounds boneless pork loin, trimmed of fat (or the equivalent of boneless pork chops)
2 tablespoons olive oil
3/4 cup chicken broth
1/2 tablespoons paprika
1/2 tablespoons garlic powder
2 1/4 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 teaspoon oregano
1 teaspoon basil

1-2 cups couscous, prepared according to package directions

DIRECTIONS:
In a liquid measuring cup combine the oil, broth and spices. Cut small slits with a paring knife into the pork roast (or pork chops). Place the pork in a 4-quart slow cooker and pour the broth/spice mixture over the top of the pork. Cover the slow cooker and cook on low for 7-8 hours until the pork is tender.

Remove the pork from the slow cooker and shred into pieces. Return the shredded pork to the slow cooker and toss with the juices/liquid. Serve the meat/juices over couscous.

*This is a wonderfully light pork tenderloin. We love how flavorful it is and how delicious it tastes with the couscous.

Smothered Pork Chops

Smothered Pork Chops
from Mel's Kitchen Cafe

INGREDIENTS:
5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped

DIRECTIONS:
1. In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
2. Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
3. Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
4. Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
5. When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

*Note from Mel: I like to serve these smothered pork chops over rice or mashed potatoes. Also, if the gravy in the last step doesn’t thicken well, mix another tablespoon of cornstarch to 2 tablespoons cold water and add it to the hot liquid. Let it come to a boil to ensure it thickens properly. Finally, I have doubled the pork in this recipe and kept all the other ingredients the same and there was plenty of gravy to smother the doubled pork.

These pork chops were absolutely delicious!! Definitely my favorite crock pot pork chops!

San Francisco Chops

San Francisco Chops
from Mel's Kitchen Cafe

INGREDIENTS:

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Hot Cooked Rice, for serving

DIRECTIONS:

1. In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.

2. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.

3. Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super duper thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

4. Serve the tender chops over rice and garnish with green onions, if desired.

*I actually cooked the pork chops on high for 3-4 hours and I felt like it was too long because they were a little dry. Next time I would cook them on low. Also, I didn't have to thicken the sauce at all. The flavor was really good and we really liked it served over rice with Asian green beans.

Gravy Baked Pork Chops

Gravy Baked Pork Chops
from www.cooks.com

INGREDIENTS:

4 lean pork chops (1/2-3/4 inch thickness)
1/4 tsp. salt
1/8 tsp. pepper
pinch of garlic powder
1 large onion, sliced
2 cloves garlic, minced
1 tbsp. butter, melted
1 can Cream of Mushroom soup
2/3 cup evaporated milk (1 small can)
1/3 cup water

DIRECTIONS:
1. Sprinkle pork chops with salt, pepper and garlic powder.
2. On the stove top over medium high heat, brown the pork chops and onion in a skillet with butter. Add garlic after first side is browned (do not allow the garlic to become dark).
3. Turn to brown both sides of the pork chops. Pour off any excess butter after pork chops are browned. The pork chops don't need to be cooked through because they will be finished in the oven.
4. Combine soup, evaporated milk (not sweetened condensed milk!) and water. Pour mixture around pork chops.
5. Bake in a preheated 350°F oven for about 45 minutes, stirring every now and then.

*These pork chops were really good served with mashed potatoes and the gravy. I loved the cooked onions and the gravy was delicious!

Tender Grilled Pork Chops

Tender Grilled Pork Chops
from My Kitchen Cafe

INGREDIENTS:
4 boneless pork loin chops
1/4 cup olive oil
2 1/2 tablespoons soy sauce
1 teaspoon steak seasoning

DIRECTIONS:
1. Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time).
2. Marinate in the refrigerator for 3-8 hours (no more than 8).
3. Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center.
4. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes.
5. You can slice the chops in 1/4 to 3/8 inch slices across the grain and serve if you would like.

*These pork chops were so tender and yummy. We served these with mashed potatoes, vegetables, and homemade bread.

Roast Pork Tenderloin with Asian Glaze

Roast Pork Tenderloin with Asian Glaze
from My Kitchen Cafe

INGREDIENTS:
3 tablespoons soy sauce
3 tablespoons light brown sugar
1 tablespoon peeled and minced fresh ginger
3 teaspoons Asian sesame oil
3 garlic cloves, finely minced
1/2 teaspoon crushed hot red pepper flakes
2 pork tenderloins, trimmed of excess fat and any thin silver skin
1 scallion (green onion), white and green parts, thinly sliced for garnish

DIRECTIONS:
1. Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.
2. Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.
3. Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don’t worry. Transfer the pork to a cutting board and let stand for 5 minutes.
4. While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.
5. Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

The marinade was yummy and this was a great pork tenderloin recipe. We served the pork tenderloin with fried rice and broccoli.

Pan-Fried Pork Chops

Pan-Fried Pork Chops
from The Pioneer Woman

INGREDIENTS:
7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
1 cup All-purpose Flour
1 teaspoon Seasoned Salt
1 teaspoon Black Pepper
Cayenne Pepper To Taste
½ cups Canola Oil
1 Tablespoon Butter
Extra Salt And Pepper, To Taste

DIRECTIONS:
1. Rinse pork chops. Salt and pepper both sides of the pork chops.
2. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
3. Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.)
4. Remove to a plate and repeat with remaining porch chops.

*I only used four boneless pork chops; obviously cutting all ingredients in half.

Ribs

Ribs
from Joe Winward, my cute husband, the BBQ king!

INGREDIENTS:
1 rack of pork ribs
salt
brown sugar
pepper
honey
thyme
BBQ sauce (our favorite is my dad's homemade sauce or Sweet Baby Ray's)

DIRECTIONS:
1. Cover both sides of ribs with salt. Then rub brown sugar, pepper, honey, and a little bit of thyme.
2. Place ribs on cookie sheet with 1/2 inch water.
3. Cover with tin foil- make a little tent so the tinfoil is not touching the ribs.
4. Cook at 250 degrees for 6 hours. Check on the ribs every couple of hours to make sure there is still enough water, if not, add more.
5. Then cover in BBQ sauce and grill.

Ginger Honey Barbecued Pork Tenderloin

Ginger Honey Barbecued Pork Tenderloin
from Dinners for a Year and Beyond

INGREDIENTS:
olive oil
2 pork tenderloins, about 2 pounds total weight
Chinese 5-Spice seasoning
1/4 cup honey
1/2 cup teriyaki sauce
2 tablespoons barbecue sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

DIRECTIONS:
1. To prepare the ginger barbecue sauce, in a small saucepan combine honey, teriyaki sauce, barbecue sauce, ground ginger, and garlic powder. Bring to a boil and cook for 3 - 5 minutes or until slightly thickened. Set aside.
2. Heat a large saute pan to medium high and add about a tablespoon of olive oil. Season tenderloins with the Chinese 5-Spice. Brown on all sides in the saute pan.
3. Prepare grill and cook tenderloin for about a half hour. (Or you can bake at 450 in the oven, in a pan lined with tinfoil, for 15 minutes.)
4. To serve pork, slice into medallions about 1/4 to 1/2 inch thick and drizzle with the remaining barbecue sauce.

*I only used one pork tenderloin but made the full amount of the sauce.

Cashew Sweet and Sour Pork

Cashew Sweet and Sour Pork
from Our Best Bites

INGREDIENTS:
2 TBS cornstarch, divided
1 TBS cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, very thinly sliced
1/3 cup water
¼ cup sugar
¼ cup cider vinegar
3 TBS soy sauce
3 TBS ketchup
1 TBS oil
1/3 cup chopped cashews
¼ cup green onions
2 tsp minced or grated fresh ginger (I used 1 tsp ground ginger)
2 tsp fresh garlic, minced or pressed
6-8 oz. snow peas, trimmed (I used string beans)
1 8-oz. can pineapple chunks, drained

DIRECTIONS:
1. Now...to get your pork super thin, you'll need to partially freeze it. When it's semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade.
2. When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don't need to be trimmed, but you'll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea.
3. Begin cooking your rice.
4. Combine 1 TBS cornstarch, sherry, and pork. Toss well.
5. Combine 1 TBS cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
6. Now collect everything that's going into the stir fry next to the stove so you can access it easily.
7. Heat 1-2 TBS canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add nuts, onions, ginger, and garlic. Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more.
8. Whisk sauce ingredients again and add to pan; bring to a boil. Cook 1 minute, stirring frequently.
9. Serve over hot rice.

Grilled Pork and Pineapple Soft Tacos

Grilled Pork and Pineapple Soft Tacos
from Recipe Girl

INGREDIENTS:
1 small pineapple, cut into ½-inch cubes (juice reserved)
1 lb pork tenderloin, cut into ½-inch cubes
2 cloves garlic, minced
1½ tsp pure chili powder or hot paprika
½ tsp salt
½ tsp ground black pepper
¼ tsp ground cumin
1 medium onion, halved crosswise
2 Tbs red wine vinegar
1 cup chopped cabbage (I used lettuce)
½ cup chopped cilantro
chunky fresh salsa
8 corn tortillas

DIRECTIONS:
1. Mix together in a large bowl the pork, garlic, chili powder, salt pepper and cumin. Let stand for 5 minutes. Thinly slice half of the onion and add. Also add vinegar and reserved pineapple juice. Stir briefly. Marinate for 1 hour at room temperature (or longer in refrigerator). If chilled, bring to room temperature before grilling. *Next time I make this I would poke holes in the pork to let the marinade soak into it.

2. Preheat grill or broiler. Thread pork and pineapple chunks alternately onto 8 skewers. Discard marinade. Grill kebobs or broil 4″ from heat for 2 minutes per side. (8 minutes total), or until pork is no longer pink in the center. Transfer to a platter.

3. While pork is cooking, finely chop remaining half of onion. Place onions, cabbage and salsa into individual serving bowls. Place all of the tortillas in a paper towel that has been sprinkles with a few Tablespoons of water. Heat on half-heat for about 2½ minutes in the microwave. (I heat them on the oven in a frying pan, I think they taste better than microwaved.) Keep wrapped and place in basket. Serve tacos immediately with fixings.

Island Pork Tenderloin

Island Pork Tenderloin
from Michelle Tucker

INGREDIENTS:
2 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
2 pork tenderloins (2-2.5 lbs. They usually come 2 to a bag)
2 TBSP olive oil
1 cup packed dark brown sugar (this is different than regular brown sugar)
2 TBSP finely chopped garlic
1 TBSP Tabasco sauce

DIRECTIONS:
1. Preheat oven to 350.
2. Make spice rub with first 5 ingredients and rub allover pork.
3. Heat oil in pan and brown pork.
4. Put sugar, garlic, and Tobasco in bowl and pat into pork. Put pan straight into oven (I transferred it to a glass pyrex dish) and roast for 30 minutes.
5. Let stand for 10 minutes and cut and serve. (You can pour the extra juice over the cut meat.)

*I cut this in half, only using one pork tenderloin. I served it with Michelle's coconut rice.

Tangy Grilled Pork Tenderloin

Tangy Grilled Pork Tenderloin
from All Recipes

INGREDIENTS:
2 pounds pork tenderloin
2/3 cup honey
1/2 cup Dijon mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
1 garlic, minced

DIRECTIONS:
1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, salt, and garlic. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
2. Bake at 425 for 20 minutes and then prepare the grill for indirect heat.
3. Lightly oil grill grate. Grill for 15 to 25 minutes, or to desired doneness.

*I obviously halved this recipe, only making one pork tenderloin.

Pork Chop with Orange Rice

Pork Chop with Orange Rice
from Jane Halgren

INGREDIENTS:
4 pork chops
1 TB vegetable oil
1 1/3 cup uncooked rice
1 cup orange juice
salt and pepper to taste
1 can chicken with rice soup, undiluted

DIRECTIONS:
1. In a skillet, heat oil and brown pork chops on both sides.
2. Sprinkle rice into a greased 9 inch square baking dish. Add juice.
3. Arrange chops over rice.
4. Pour soup over chops.
5. Cover and bake at 350 for 20 minutes.
7. Uncover and bake for 10-15 minutes longer or until meat juices run clear and rice is tender.

Stuffed Pork Chops

Stuffed Pork Chops
from Raquel Wilbur

INGREDIENTS:
2-4 pork chops
1 egg
1 package Stove Top stuffing
Italian breadcrumbs
2 foil sheets
ranch dressing

DIRECTIONS:
1. Preheat oven to 350.
3. Dip each pork chop in raw egg then in breadcrumbs.
4. Place covered pork chop in a square tinfoil sheet and place on cookie sheet.
5. Place stuffing mix on top of each pork chop and place extra stuffing around chops.
6. Drizzle ranch over pork chops and stuffing.
7. Cover each pork chop with foil and bake for 40-60 minutes.