Category: Pork

Easy and Elegant Pork Tenderloin

You won’t believe how easy this Elegant Pork Tenderloin is to make. The real test is the taste and this is the best-tasting pork dish I’ve ever had!

It’s tender, moist and soooo flavorful from the rub.

Elegant enough for company and a special treat for family.

I love pork tenderloin and have tried dozens of recipes. This is, by far, the best and so easy to do!

It’s better if you can marinate for 24 hours but a shorter time still yields good results.

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Elegant Pork Tenderloin
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Easy and Elegant Pork Tenderloin
Prep Time
30 mins
Cook Time
35 mins
Marinating Time
4 hrs
Total Time
5 hrs 5 mins
 

This Elegant Pork Tenderloin is extremely easy to make but really delivers on flavor and tenderness.

Course: Main Course
Cuisine: American
Keyword: Elegant Pork Tenderloin
Servings: 4
Calories: 375 kcal
Ingredients
  • 1 garlic clove minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1 lb pork tenderloin
  • 1 tablespoon olive oil
Instructions
  1. Mix the garlic, salt, pepper & thyme in small bowl. Rub the mixture over the tenderloin and wrap in plastic. Refrigerate for at least 4 hours but preferably overnight.
  2. Heat the olive oil over medium high heat and brown the pork on all sides, approximately 7 minute total.
  3. Remove the pork and place in a 9x13x2 pan.
  4. Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
  5. Cover with foil and bake at 350 for approximately 25 to 30 minutes. You want an internal temperature of about 135 degrees. Allow the meat to rest at least 10 minutes while you make the gravy. The temperature will rise to about 145 degrees which is perfect.
  6. Remove the tenderloin and boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper.

Good with mashed potatoes.

Enjoy!

Up Next:

Sweet and Sour Chicken Recipe

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Recipe based on one by Jjortikka
Photo by Chef #830245

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Baked Pork Chops Yum-Yum

I copied this Baked Pork Chops Yum-Yum recipe from a newspaper years ago and have made it on a regular basis ever since. It’s one of my best recipes!

 

I eat pork chops at least once a week and this is one of my favorites.

The chops come out moist, tender, and juicy.

I’ve passed the recipe along to many friends and I have yet to hear one complaint!

Great served over cooked rice!

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Baked Pork Chops
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Baked Pork Chops Yum-Yum
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

Baked Pork Chops are really easy and the results are delicious!

Course: Main Course
Cuisine: American
Keyword: Baked Pork Chops Yum Yum
Servings: 4
Calories: 365 kcal
Ingredients
  • 2 -4 pork chops 1/2 inch to 3/4 inch thick
  • 1/4 cup chicken broth
  • 1/8 cup honey
  • 1/8 cup soy sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon ginger
  • 1/8 teaspoon garlic salt
Instructions
  1. Brown the chops on both sides. Place in greased casserole dish.
  2. Mix all the remaining ingredients and pour over the pork chops. Bake, uncovered, at 350 for one hour.

 

Enjoy!

Up Next: 

Grilled Pork Chops – Brown Sugar Chops Perfection

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Recipe based on one by Brad Beckwith
Photo by Delicious as it Looks

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Sticky Pork Chops

These Sticky Pork Chops are a mouth watering yummy pork chop Asian style. These are totally totally to die for! Double the recipe, you’ll want more. This is the best thing that ever happened to to a pork chop!

Sticky-Pork-Chops

This is such a quick and easy dinner and I’m going to be making it often! Very simple to make and delicious.

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Sticky Pork Chops
Ingredients
  • 4 pork cutlets of chops trimmed
  • 1/3 cup Chinese wine or 1⁄3 cup sherry wine
  • 1 tablespoon soya sauce
  • 1 tablespoon grated ginger
  • 2 tablespoons chili sauce or 2 tablespoons chili flakes
  • 2 tablespoons honey
Instructions
  1. Heat a frying pan over medium heat. Cook the chops for 2 minutes each side, or until they are well browned. Remove and set aside - Keep warm -
  2. Add the cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan. Cook for 3 minutes.
  3. Return the chops to the pan and cook on each side for 1 minute. Simmer until the sauce thickens, and the pork is cooked through.
  4. Serve with rice and greens.

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Recipe based on one by KitchenManiac
Photo by Kristy@The Wicked Noodle

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Balsamic Pork Tenderloin Medallions

These Balsamic Pork Tenderloin Medallions are very tender and full of flavor and are so easy to make. The recipe serves 4 and only takes about 15 minutes of total time.

Balsamic Pork Tenderloin Medallions

Do you like pork? Is it getting cold outside so you aren’t able to barbecue? Well, this is a nice way to cook those pork medallions with a balsamic reduction that is really full of tender flavor.

All you need to do is add some vegetables or red skin potatoes and you have a complete meal. Cooking time for everything is only 20-25 minutes (including vegetable side dish).

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Balsamic Pork Tenderloin Medallions

Ingredients

1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

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New Year’s Hopping John – Traditional

This New Year’s Hopping John is a tried and true traditional recipe for New Year’s Day in the South. This recipe is tops!

 

Now there are a lot of recipes for hopping John. So before you holler that this ain’t traditional just think about it. Maybe it’s not your traditional but it’s somebody’s!

It wasn’t mine until I gave it a trial run.

I normally use smoked hog jowls. But my fatty pork days are over and I was looking for a substitute and came across this recipe.

This is the one for my New Years tradition from now on!!!

I serve it over rice liberally sprinkled with Tabasco sauce. I like it spicy. A great meal with some greens and cornbread!

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New Year's Hopping John
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New Year's Hopping John
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

Some would say this is not true Southern New Year's Hopping John but to me it is.

Course: Main Course
Cuisine: American
Keyword: New Year's Hopping John
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 cup sliced celery
  • 1 medium onion
  • 2 cloves garlic minced
  • 1 tablespoon oil bacon drippings or 1 tablespoon butter
  • 4 cups water
  • 2 10 1/2 oz cans chicken broth (or 2 1/2 cups)
  • 16 ounces black-eyed peas fresh or frozen, thawed
  • 1/2 lb cooked ham cubed
  • 1/4 teaspoon dry crushed red pepper
  • 3 bay leaves
  • 3 cups cooked long-grain rice
Instructions
  1. Saute the first three ingredients in a large Dutch oven in hot oil, bacon drippings, or butter until tender.
  2. Add the water and the next five ingredients.
  3. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until the peas are tender.
  4. Remove and discard the bay leaf.
  5. Serve over rice.

Enjoy!

Up Next:

Smoked Sausage And Peppers Supreme

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Recipe based on one by PanNan
Photo by PanNan

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The World’s Most Awesome Baked Ham

To me this really is The World’s Most Awesome Baked Ham. I love this recipe because it’s so easy and it calls for hardly any ingredients.

I always have these ingredients in my pantry. People who ordinarily aren’t too fond of ham because it’s dry and tasteless rave over this one.

Give this recipe a try and you will NEVER bake a ham any other way from now on! It’s so moist and juicy, and just deeeeeeeeeelicious!

Super ham, super sauce, super sandwiches from left overs. One of the best tasting hams you will ever have!

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World's Most Awesome Baked Ham
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The World's Most Awesome Baked Ham
Prep Time
30 mins
Cook Time
4 hrs
Resting Time
1 hr
Total Time
5 hrs 30 mins
 

Super ham, super sauce, super sandwiches from left overs.

Course: Main Course
Cuisine: American
Keyword: World's Most Awesome Baked Ham
Servings: 16
Calories: 325 kcal
Ingredients
  • 15 lbs whole bone-in ham I prefer Cooks SuperTrim brand
  • 1 lb brown sugar
  • 1/2 cup yellow mustard
  • aluminum foil
Instructions
  1. In a medium size mixing bowl, mix the yellow mustard and brown sugar until you have a thick"paste".
  2. Take all wrappers off of ham and trim away excess fat.
  3. Line a baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
  4. Place ham on foil and spread brown sugar/mustard paste on top. Fold and seal foil. Do not open again until ham is done.
  5. Bake at 350° for 4 hours. Let the ham set for about 1 hr then carve.

Enjoy!

Up Next: 

Easy Weeknight Potato Ham Chowder

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Recipe based on one by Boopster
Photo by Crafty Lady 13

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Easy Weeknight Potato Ham Chowder

This potato ham chowder is awesome! Not because it’s a fancy dish you would expect at a restaurant. It’s the simplicity of it. Nice comforting flavor and texture. Just good family food.

potato ham chowder

Throw in the fact that it’s really easy to make, and that it uses ingredients that most people usually have on hand anyway and you have a real winner.

This recipe only serves 2 but it can be increased easily. It doesn’t matter how much you make, however, it will disappear quickly!

A lovely creamy chowder for a quick night’s supper.

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Easy Weeknight Potato Ham Chowder
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Quick, easy, healthy and delicious. A weeknight meal doesn't get any better than that!

Course: Soup
Cuisine: American
Servings: 2
Calories: 280 kcal
Ingredients
  • 3/4 cup cubed ham
  • 1/4 cup onion chopped
  • 2 tablespoons celery chopped
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1 cup peeled potato cubed
  • 4 teaspoons all-purpose flour
  • 1 1/3 cups milk
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon black pepper
Instructions
  1. In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until the ham is slightly browned and the vegetables are tender.
  2. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
  3. In a small bowl, combine the flour and milk until smooth; stir into the chowder.
  4. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

More recipes you might enjoy.

30 Minute Smoked Sausage and Corn Chowder
Leftover Mashed Potato Soup
Kielbasa Soup

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Recipe based on one by lets.eat
Photo by Baby Kato

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Spicy Tex/Mex Skillet Pork Chops

These Spicy Tex/Mex Skillet Pork Chops can be a little to spicy for some! But you can prepare them to suit your taste.

Spicy Tex/Mex Skillet Pork Chops

If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder.

Whether you make it hot and spicy or mild the dish has a nice Tex-Mex style to it.

A nice weeknight meal with very little prep involved and so easy to make.

I like to serve Perfect Restaurant Style Mexican Rice as a side. Great combo!

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Spicy Skillet Pork Chops
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Spicy Tex/Mex Skillet Pork Chops
Ingredients
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 ounce can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
Instructions
  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder.
  3. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  4. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  6. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

Perfect Restaurant Style Mexican Rice is a great side dish with this pork chop dish!

More recipes you might enjoy.

Perfect Restaurant Style Mexican Rice
Roasted Asparagus
Perfect Hard Boiled Eggs

Recipe based on one by Crafty Lady 13
Photo by PaulaG

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Smoked Sausage And Peppers Supreme

Smoked Sausage And Peppers Supreme is not your everyday pasta dish. Along with the smoked sausage it’s loaded with peppers and onions.

 

Garlic, capers, and basil round out the ingredients. All mixed delightfully with pasta!

Very colorful. Great middle-of-the-week easy-to-make supper dish but also suitable for serving to company.

Give it a try. The recipe makes a lot, but don’t worry as it will disappear fast!

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Crockpot Sausage And Peppers
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Smoked Sausage And Peppers Supreme
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

It's really hard to beat sausage and peppers for a quick weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Smoked Sausage and Peppers Supreme
Servings: 6
Calories: 6 kcal
Ingredients
  • 1 package smoked sausage
  • 1 16 ounce box penne or bow tie pasta
  • 2 red bell peppers sliced into strips
  • 2 yellow bell peppers sliced into strips
  • 2 orange bell peppers sliced into strips
  • 2 large red onions sliced into 1/4 inch rounds
  • 1 Tbsp capers
  • 2 tablespoons olive oil
  • 4 -6 cloves garlic minced
  • chopped fresh basil
Instructions
  1. Cook Pasta according to package instructions and drain.
  2. Slice the smoked sausage and cook in the microwave for 2-3 minutes. Drain off grease and set aside.

  3. In a large frying pan, heat the olive oil over medium-high heat. Add in the onions and cook till translucent. Add in all of the peppers and continue to cook till just tender.

  4. Cut heat down to medium. Add in the sausage, garlic, basil, and capers. Cook another 2-3 minutes.

  5. In a large bowl, combine the pasta and the sausage/pepper mixture. Top with grated cheese.

 

Serve with a Ceasar salad, hot bread, and a glass of good red wine!

Enjoy!

Up Next: 

Quick and Easy Ham Tetrazzini

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Recipe based on one By Dana Kelly
Photo by gailanng

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Cajun Garlic Pork Roast

This Cajun Garlic Pork Roast is just about my favorite pork roast recipe. But of course all you have to do is put Cajun in the title and it’s a favorite right away.

Cajun Garlic Pork Roast

This roast is incredibly easy and tasty. Pleasantly zingy without being overwhelming.

The coating seals in a tender roast, which imparts a spicy after-taste.

This could easily qualify as “company food”. But it’s easy enough and inexpensive enough to have as a family meal even without a special occasion!

Give your family a nice flavor change from traditional pork roasts and serve up this roast.

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Cajun Garlic Pork Roast
Ingredients
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons garlic minced
  • 2 teaspoons black pepper
  • 1 teaspoon Lawry's seasoning salt
  • 1 teaspoon Organic Chili Powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 2 lb boneless pork loin roast, trimmed
Instructions
  1. Preheat oven to 350ºF.
  2. In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
  3. Place on a broiler pan coated with cooking spray and bake for 1 1/2 hours or until a meat thermometer registers 155-160ºF.
  4. Let stand 10 minutes before slicing.


More recipes you might enjoy.

Old South Coca Cola Pork Loin
Quick ‘N Easy Ham Tetrazinni
The Best Crock Pot Pork Tenderloin

Based on a recipe By SkinnyMinnie
Photo by Derf

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