Browse Category by Pork
Elaine Walker, Pork

Spam and Napa Cabbage

1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
1 small head napa cabbage, cut into small pieces
1/2 cup water

2 tablespoons soy sauce, or to taste
1 tomato, diced

Heat a skillet over medium heat. Add the Spam(tm) and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato.

Dad, Liked by, Mom, Pork, Sandwiches, Slow Cooker

Mom’s BBQ Pork Sandwiches

1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper

Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.

Elaine Walker, Pork

Spam and Noodles

8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas

Cook noodles according to package directions; drain.

In a casserole dish, combine hot noodles with Spam and butter. Mix well.

Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.

Cover and bake at 375*F for 40 minutes.

Elaine Walker, Pork

Pork Tenderloin with Currant Sauce

2 lbs. pound pork tenderloin
garlic powder
4 ounces currant jelly
white wine
1 T. flour
1 c. heavy cream

Brown the pork in butter over high heat. Place in casserole dish. Sprinkle with rosemary and garlic.

Mix together the currant jelly and a little white wine. Pour over pork. Cover and braise in 325*F for 35 minutes. Remove from oven. Pour liquids into saucepan; add the flour and cream. Blend well, stirring and bring to a slow boil. Serve the gravy on the side with white rice.

Elaine Walker, Pork, Slow Cooker

Easter Ham

1-1/2 cups packed brown sugar
1 (4 pound) cured, bone-in picnic ham ( a “half” ham)

Spread 1 cup of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on low for 8 hours. Serve with mustard.

Elaine Walker, Pork

Italian Sausage and Zucchini

1 lb. mild Italian sausage
2 T. olive oil
1/4 c. onion, chopped
1 clove garlic, minced
1 8-inch zucchini, cut into 1 inch chunks
1 15-ounce can pizza sauce (about one cup)
3/4 c. mozzarella cheese, shredded
3/4 c. provolone cheese, shredded
3/4 c. Cheddar cheese, shredded

Brown the sausage in a large skillet and drain on paper towels. Drain the remaining grease from the pan and wipe the skillet clean with more paper towels. Add olive oil to the skillet and add the onion and garlic and cook for about 5 minutes.

Add the zucchini, stir and fry for 5 minutes. Add the browned sausage and pizza sauce and heat for another 5 minutes.

Top with cheese and cover, cooking just until cheese is melted.

Elaine Walker, Pork

Pork Medallions

1 pork tenderloin
1 T. olive oil
1-1/2 t. butter
1 small onion, sliced
1/4 c. fresh mushrooms, sliced
1 clove garlic, minced
2 t. flour
1/2 c. chicken broth
1/4 t. dried rosemary, crushed
1/4 t. savory
1/4 t. salt
1/8 t. pepper

Slice the tenderloin into 1/2 inch thick medallions. Brown the pork in olive oil. Remove from skillet and set aside. In the same skillet, melt the butter. Add the onion, mushrooms and garlic; saute for one minute.

Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for one minute or until thickened.

Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes.

Elaine Walker, Pork

Sauerkraut Pie

1 large potato, grated
2 c. sauerkraut (fresh, from refrigerator section of the supermarket — rinse and drain)
1 onion, sliced
2 cloves of garlic, minced
4 slices of bacon, chopped
1/2 lb. bratwurst or kielbasa, sliced into 1/2 inch rounds
1 c. Gruyere cheese, grated
2-1/2 slices whole wheat bread

In a large skillet, brown the onion, garlic and bacon. At the same time, broil the bratwurst until browned, 2 to 3 minutes on each side, then slice.

Generously butter bottom & sides of pie plate. Line with whole wheat bread.

Mix grated potato and sauerkraut in onions and garlic in skillet, heat. Pour mixture into pie shell on top of bread. Layer bratwurst on top.

Cover pie with foil and bake at 400*F for 20 minutes.

Remove foil, add grated cheese and bake another 5 minutes.

Elaine Walker, Pork, Slow Cooker

Golden Mushroom Pork and Apples

2 cans (10-3/4 oz. each) Campbell’s Condensed Golden Mushroom Soup
1/2 c. water
1 T. brown sugar
1 T. Worcestershire sauce
1 t. dried thyme
8 boneless pork chops, 3/4 inch thick (about 2 pounds)
4 large Granny Smith apples, sliced
1 onion, sliced

Mix together soup, water, brown sugar, Worcestershire sauce and thyme in a crock pot. Add pork, apples and onion.

Cover and cook on low for 8 to 9 hours.

Elaine Walker, Pork, Slow Cooker

Heritage Pork Roast

1/2 c. apple juice
1-1/2 lbs. sweet potatoes, peeled and sliced one inch thick
1 small onion, sliced
4 medium apples, peeled and sliced
2 lb. center-cut boneless pork roast, trimmed of fat, or pork tenderloin
1 t. Dijon mustard
1/4 t. black pepper
4 fresh sage leaves, snipped, or 1/8 t. dried sage
1/4 c. cold wter
1 t. brown sugar
2 T. corn starch

Pour the apple juice into a crock pot. Then layer the sweet potatoes, onion and apples in the crock pot.

In a nonstick skillet, brown the pork on all sides over medium heat. Place the pork over top of the potatoes and apples. Brush the mustard over the roast and sprinkle the roast with the pepper and sage.

Cover and cook on low for 7 to 9 hours.

Combine the water, sugar and cornstarch in a measureing cup. Stir the cornstarch mixture into the juices in the crock pot and cook stirring often, until they thicken, 1 to 2 minutes. Serve it over the apple-potato mixture with the roast.