Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy

November 26, 2018 at 6:28 PM | Posted in Pork, pork roast | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/Roasted Butternut Squash and Golden Hominy

 

 

To start my morning off I prepared French Toast and Sausage. For the French Toast I used Aunt Millie’s Light Whole Grain Bread, Egg Beater’s, Ground Nutmeg, and Ground Cinnamon. For the Sausage I used Johnsonville Turkey Sausage Links. I also had my morning cup of Bigelow Decaf Green Tea. From 62 degrees yesterday to today’s high oh 37 degrees. Snow flurries early turning to rain showers later. Only a high of 29 degrees tomorrow they say. Spent the day replacing wood trim around the base of the walls here in the house. My Hoveround tears it up at times if I run into it. For Dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Roasted Butternut Squash and Golden Hominy.

 

 

 

 

I purchased the Simple Truth Pork Tenderloin from Kroger yesterday, just over 1 1/2 lbs. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe by far!

 

 

 


Then for one side I prepared some Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 


To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash.

 

 

 

 

 

For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Natural Pork TenderloinNatural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tender

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Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

September 12, 2018 at 5:22 PM | Posted in pork roast, pork tenderloin, potatoes | 2 Comments
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Today’s Menu: Leftovers; Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans

 

 

For Breakfast this morning I prepared a Chicken Sausage Patty Breakfast Sandwich. I toasted a Healthy Life Multi Grain English Muffin, heated up a al fresco Country Style Chicken Sausage Patty, and topped it with a 1/2 slice of Kraft Deli Deluxe Sharp Cheddar Cheese. Love these Breakfast Sandwiches! Also I had my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to Meijer for a couple of items. Then stopped by McDonald’s to pick up Breakfast for Mom. Did some things around the house, inside and outside. For Dinner tonight Leftovers; I reheated the Cumin Spiced Pork Tenderloin w/ Slow Cooker Parmesan Potatoes and Green Beans.

That Pork Tenderloin was so delicious last night I wasn’t about to let it go to waste! So I reheated everything and I had Dinner! I’ve the original post from last night for description, instructions, ans pictures. Till tomorrow!

 

I purchased the Pork Tenderloin from Kroger yesterday, a small one at just over 1 lb. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Cumin Spiced Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 400° for 10 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist!

 

I prepared a Potato Recipe that I had not had in a while, Slow Cooker Parmesan Potatoes. Got the idea from several similar recipes. I’ll need; 1 pound Baby Gold Potatoes (halved), 1⁄4 cup Water, 2 tablespoons Extra Light Olive Oil, 2 tablespoons Blue Bonnet Light Butter, 1/2 teaspoon dried Oregano, 1/2 teaspoon dried Basil, 1/2 teaspoon dried Dill, Sea Salt and freshly Ground Black Pepper (to taste), 1/4 cup Kraft Reduced Fat Grated Parmesan, and 2 tablespoons chopped fresh Parsley leaves.

 

 

 

I also cooked some more fresh Green Beans. Mom went Jungle Jim’s International Market and bought them. I love beans, but they are even better when fresh. I also baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn. I had an Ice- Water to drink.

 

 

 

 

SLOW COOKER PARMESAN POTATOES

INGREDIENTS:

1 pound Baby Gold Potatoes, halved
1⁄4 cup Water
2 tablespoons Extra Light Olive Oil
2 tablespoons Blue Bonnet Light Butter
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Dill
Sea Salt and freshly Ground Black Pepper, to taste
1/4 cup Kraft Reduced Fat Grated Parmesan
2 tablespoons chopped fresh Parsley leaves

DIRECTIONS:
1 – Line your Slow Cooker or Crock Pot with a disposable plastic liner. Lightly coat the plastic liner with nonstick spray. Add water. Place potatoes, olive oil, butter, oregano, basil and dill into the slow cooker; season with salt and pepper, to taste.
2 – Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.*
3 – Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet w/ Mashed Potatoes……

April 11, 2018 at 5:10 PM | Posted in pork roast, Swift Premium | Leave a comment
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Today’s Menu: Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet w/ Mashed Potatoes, Cut Green Beans, and Baked Garlic Oval Loaf Bread

 

 

 

For Breakfast I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals! Mostly Sunny and a high of 62 degrees out today! I had started out to Meijer yesterday but I had to go back home for a family emergency. Everything is fine now so I headed to Meijer today. Later on we went to see Dad for a while. For Dinner tonight I prepared a Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet w/ Mashed Potatoes, Cut Green Beans, and Baked Garlic Oval Loaf Bread.

 

I’m using the Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillets. I love using these Swift Premium Pork Products. So easy to prepare and all come out lean and moist with fantastic flavor! I purchased this from Meijer.

 

 

 

 

 

To prepare it; Preheat the oven to 350°F. Remove the Pork Loin from package and place in an uncovered roasting pan that is sprayed with Pam Cooking Spray. I then took some JB’s Fat Boy Haug Waush and rubbed some over top of the Roast, for added flavor. Cook approximately 35 minutes or until internal temperature on a meat thermometer reached 155°F in the thickest part of the Roast. Remove it from oven and let rest 3 minutes before slicing and serving. And as the other Swift Premium Products, one delicious Roast! The Roast was very moist and tender. It came out a little more well done than I normally prepare them but Mom and dad wanted theirs this way.The JB’s BBQ Sauce was just right for the added flavor. We took Dad a plate of everything up to him at the center and I also made him some of Pioneer Peppered White Gravy, that’s where I get my love of Gravy from!

 


I heated up some Bob Evan’s Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better and easier to make.

 

 

 

 

 

Next heated up a can of Del Monte Reduced Sodium Cut Green Beans. I could have Beans every meal, love them! Finally I baked a loaf of RiverRoad Bake House Garlic Oval Loaf Bread. I usually have the Multi Grain Oval Bread but we tried the Garlic Oval last week and like it better. So I purchased another loaf for Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour, yeast, malted barley flour, amylase.
https://riverroadbakehouse.com/our-bread-en-us/

 

Swift Premium Dry Rubbed Whiskey Black Pepper Boneless Pork Loin Fillet

Cooking Directions:
Oven:

Preheat oven to 350°F.
Remove meat from package and place in an uncovered roasting pan.
Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from oven and let rest 3 minutes.
Slice and serve.
Grill:

Preheat grill to medium-high heat.
Remove meat from package and place on grill.
Cook approximately 30-35 minutes or until internal temperature on a meat thermometer reaches 145°F in the thickest part of the meat.
Remove from grill and let rest 3 minutes.
Slice and serve.
*Oven and Grill temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices, salt, sugar, dehydrated bell peppers, maltodextrin, dehydrated onion and garlic, dextrose, potassium chloride and natural flavors (including smoke flavor).

Nutrition Facts
Serving Size: 4 oz Amount Per Serving Calories 170, Calories from Fat 70 % Daily Value*, Total Fat 8g 12%, Saturated Fat 3g, 15%Trans Fat, 0gCholesterol, 55mg 18%Sodium, 290mg 12%, Total Carbohydrate 2g1%, Dietary Fiber 0g0%, Sugars 1gProtein 24g 48%

http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/loins/loin-filets/swift-premium-dry-rubbed-whiskey-black-pepper-boneless-pork-loin-filet.aspx

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/..

September 6, 2017 at 4:55 PM | Posted in carrots, pork roast, potatoes, Swift Premium | 2 Comments
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots

 

 

 

To start the morning off I fried up some Queen City Sausage Goetta Patties. They come fresh packaged and 12 Patties to the package. I had never had these before so I thought I would give them a try. Goetta is tough to keep in a patty form if you’re making them from fresh. But these come already cut into Patties, much easier to fry up. They fried up perfect and seasoned just right. I froze up the unused Patties. To go with the Goetta Patties I Scrambled a couple of Eggs and toasted a couple slices of Aunt Millie’s Light Whole Grain Bread. Also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning paper and it was 47 degrees. It was mostly sunny and a high of 67 degrees, clouds moved in late. Cool weather for this time of year around here. Got the cart out of the shed and caught up on some yard work most of the day. For Dinner tonight I prepared a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast – Pulled Pork Sandwiches w/ Savory Herb Potatoes and Sliced Carrots.

 

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger the other day and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as like I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender. And as always a special “Thank You” goes out to whomever invented the Crock Pot Liners! You’ve made cooking so much easier! Cover and cook on high for 4 hours.

 

Removed the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for my Sandwiches. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’m serving it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped with some Jack Daniels Honey Smokehouse BBQ Sauce. This is a Sandwich! I’ll use the leftovers for Sandwiches for Lunch the next few days.

 

 

 

A favorite I always pick up at Meijer are the Little Potato Company Savory Herb Potatoes. I have these quite often and really enjoy them. The Potatoes come in a microwavable tray. Just pop the tray in the microwave for five minutes and mix in the seasoning pack and you have a nutritious and tasty Potato Dish. These are definitely a good item to have in the pantry! So easy to prepare and no clean up.

 

 

 

Then I also heated up a can of Del Monte Sliced Carrots. These are so much easier to prepare than boiling fresh Carrots, and they taste just as fresh. For Dessert later a Weight Watcher’s Divine Triple Chocolate Ice Cream Bar.

 

 

 

 

 

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast

http://www.swiftfreshpork.com/

Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

May 8, 2017 at 4:54 PM | Posted in Pork, pork roast, potatoes, Swift Premium | Leave a comment
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Today’s Menu: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt

 

 

 

 

 

To start this sunny Monday morning off I prepared a Poached Egg, served it with a toasted Healthy Life Whole Grain English Muffin, and my morning cup of Bigelow Decaf Green Tea. It’s sunny out but 31 degrees out there this morning! One cool May morning! It was a bit warmer out today, a high in the 60’s. A good day to get catch up on some yard work and cleaning. The last few days we’ve had a lot of rain with local flooding. Had everything done and took a ride around the neighborhood in the cart. For Dinner tonight its a Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt.

 

 

 

I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at Kroger yesterday and preparing it for Dinner tonight. The Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast comes packaged already seasoned. You can roast this in the oven or use the Slow Cooker as I am today. I got my Crock Pot out and put a plastic liner in it and sprayed that with Pam Cooking Spray.First remove the Shoulder Roast from the package and place in slow cooker with 1 inch of water in bottom. Put the lid on and cook on high for 4 hours or until fork tender.

 

 

Remove the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for Sandwiches or you can slice it, I’m having it sliced. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. So tender it broke apart while taking it out of the Slow Cooker. I’ll use the leftovers for Sandwiches.

 

 

 

 

 

For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I’ve made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I’m having tonight. I’ll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.

 

 

 

 

To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly. Transfer the potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart. Next preheat oven broiler. Combine the butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for another 2 to 4 minutes or until golden. Let cool and serve! Excellent Smashed Potato Recipe! If you love Potato Dishes as much as I do, you’ll like this recipe. The full recipe and web link is below. For Dessert later a jello Sugar Free Dark Chocolate Pudding.

 

 

 

Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast
http://www.swiftfreshpork.com/
Cooking Directions:
Slow Cooker (preferred method):

1 – Remove meat from package.
2 – Place in slow cooker with 1 inch of water in bottom.
3 – Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 – Remove from slow cooker and allow to cool slightly.
5 – Shred meat with two forks.
Oven:

1 – Preheat oven to 350°F.
2 – Remove meat from package.
3 – Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 – When oil is hot, brown the roast on all sides.
5 – Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 – Remove from oven and allow to rest for 15 minutes.
7 – Slice and serve.
8 – If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.

Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.

Nutrition Facts
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 460mg
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Sugars 0g
Protein 22g 44%
http://www.swiftfreshpork.com/brands/swift-premium-dry-rubbed-pork/swift-premium-dry-rubbed-pork-products/shoulders/petite-roast/swift-premium-dry-rubbed-santa-maria-boneless-petite-pork-shoulder-roast.aspx

 

 
Rustic Smashed Potatoes with Sea Salt
Serves: 6
Ingredients:
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
3 tablespoons olive oil
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
Cooking Directions:
1 – Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 – Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 – Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.
http://www.swiftfreshpork.com/recipes/shoulders/petite-roast/rustic-smashed-potatoes-with-sea-salt.aspx

Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans,….

May 20, 2016 at 4:50 PM | Posted in Bob Evan's, pork roast | Leave a comment
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Today’s Menu: Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread

 
Started the day off with a cup of Bigelow Decaf Green Tea. After Breakfast finished up somCumin Spiced Boneless Pork Loin Roast  Mashed Potatoes Cut Ita 001e house cleaning. Then outside we have a huge vine 1/2 the length of our driveway that I had to trim up. It started growing out into the driveway. Cloudy and temperatures in the 60’s with rain in the late afternoon. I had just read an article on we’ve had so much rain local farmers can not get their crops out. I couldn’t make it over to see Dad today at the rehab center, I had to wait around the house today for the carpet cleaners. I had the house carpets all cleaned today. Later on for dinner tonight I prepared a Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread.

 
I used my favorite Rub for Pork, Cumin Spiced Rub. I had come across the recipe on-line, and use it all the time now. It gives the Pork a fantastic crust and great seasoning. I purchased the Pork Tenderloin Boneless Roast from Kroger Cumin Spiced Boneless Pork Loin Roast  Mashed Potatoes Cut Ita 011yesterday. Using Butcher’s Twine I tied the Roast together. Then to prepare it I’ll need; 1 Pork Tenderloin Roast, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combined all the ingredients; rub it all over the Pork. Let stand 20 minutes. To Roast it I used a mall Broiler Pan with a Wire Rack in it. Sprayed the Rack with Pam Cooking Spray and put the Pork on it. I baked it for about 70 minutes, until my thermometer registered 145°. Let it stand 10 minutes before slicing. Then sliced into one delicious Pork Tenderloin Roast! Fantastic combo of Spices, which make one incredible Crust on the Pork and the inside being so tender and moist! The only thing I can compare it to would be Prime Rib, delicious!

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then for another side dish I heated a can of Allens Cut Italian Green Beans, our family’s favorite Bean Side. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.

 

 

Italian Loaf Bread
Finally I baked a loaf of Pillsbury Italian Loaf Bread, family’s favorite baked bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 
Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:Allens Cut Italian Green Beans
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans,….

March 10, 2016 at 5:47 PM | Posted in beans, Bob Evan's, pork roast, spices and herbs | 2 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread

 

 
For Breakfast this morning I scrambled a couple of medium size Eggs and toasted a couple of slices of Healthy Life Whole Grain Bread (lightly Buttered). Also had my morning cup of Bigelow Decaf Green Tea. Outside a lot of rain. It started last night and continued on and off all day. So pretty much grounded inside for the day so I did some cleaning and ran scans and updates on the computer. Then I also shredded old bills and documents, there was a ton! So for dinner tonight it’s Cumin Spiced Boneless Pork Loin Roast w/ Mashed Potatoes, Cut Italian Beans, and Baked Italian Loaf Bread.   * Sorry about the lack of pictures, camera batteries were low *

 

 

 

Cumin Spiced Boneless Pork Loin Roast w Spiced Carrots & Buttern 009
I’ve been using the Cumin Spice Rub for a while now, my favorite Rub for Pork. I had come across the recipe on-line, and use it all the time now. It gives the Pork a fantastic crust and great seasoning. I purchased the Pork Tenderloin Boneless Roast from Kroger yesterday. Using Butcher’s Twine I tied the Roast together. Then to prepare it I’ll need; 1 Pork Tenderloin Roast, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 400°. Combined all the ingredients; rub it all over the Pork. Let stand 20 minutes. To Roast it I used a mall Broiler Pan with a Wire Rack in it. Sprayed the Rack with Pam Cooking Spray and put the Pork on it. I baked it for about 70 minutes, until my thermometer registered 145°. Let it stand 10 minutes before slicing. Then got ready to enjoy one delicious Pork Tenderloin Roast! Fantastic combo of Spices, which made one incredible Crust on the Pork with the inside being so tender and moist!

 

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
For one side I made some of my favorite Mashed Potatoes, Bob Evans Mashed Potatoes. Just microwave for 6 minutes and serve. Just as good as homemade, if not better. Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them.

 

 

 

Italian Loaf Bread
Finally I baked a loaf of Pillsbury Italian Loaf Bread, family’s favorite baked bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

 

Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:Allens Cut Italian Green Beans
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and…

January 3, 2016 at 6:15 PM | Posted in Bob Evan's, Bush's, pork roast | Leave a comment
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Today’s Menu: Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 009
Started off with a toasted Healthy Life Whole Grain English Muffin and some Fried Bologna, Breakfast Sandwich. Mom and Dad went on to Church this morning and I did a few things around the house this morning and a couple of loads of laundry. After that an afternoon of some NFL Football! For dinner tonight a new Pork recipe. I prepared a Oven-Roasted (Pork) Boston Butt w/ Mashed Potatoes, Asian Beans, and Baked French Bread.

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 002

Came across this recipe while looking at Food Blogs on-line, on the blog of Mae’s Kitchen (http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html). When you get a chance check her blog out, full of recipes! Anyway the recipe that caught my eye was the Oven-roasted Boston Butt (recipe from Bobby Flay). I love using pork Shoulder/Boston Butt and the spices for this one sounded too good not to try! To make it I’ll need; 3 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon brown sugar (I used Splenda Brown Sugar}, 1 tablespoon dry mustard, 3 tablespoons coarse salt (I used Sea Salt}, and 1 (4 1/2 pound) Pork Shoulder/ Boston Butt.

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 001
I did this part on Saturday afternoon. To prepare it I mixed the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Then rubbed the spice blend all over the pork and marinated it overnight, covered, and in the refrigerator. This looked so good after marinating all night!

 

 

 

 

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003

Next day preheated the oven to 300 degrees. Put the pork in a roasting pan and baked for about 6 hours. Baked until an instant-read thermometer inserted into the thickest part registered 170 degrees.Removed the pork roast from the oven and transferred to a large platter. Allowed the meat to rest for about 10 minutes. The roast came out almost falling apart itself, and the spices kicked up the flavor another 2 notches with a beautiful crust on it! While still warm, I used my set of Bear Claws and pulled the meat apart shredding it. Put the shredded pork in a bowl. I then added JB’s Fat Boy Haug Waush BBQ Sauce. It’s our favorite BBQ Sauce, they have several different kinds along with their selections of Rubs. Mom and Dad made Sandwiches with it, I just had mine in a plate. There’s plenty leftover which will make some great Sandwiches for Lunch. A “Keeper Recipe” for sure! The original recipe along with the web link is at the end of the post.

Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 007

 

 

Asian Chicken Thighs w Asian BBQ Beans 004

For one side I heated up some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. Then for a second side dish I heated up a can of Bush’s Asian BBQ Beans. To prepare the Beans I just opened the can and emptied the Beans into a medium saucepan and heat to simmer. Heat and serve, that’s one easy Bean Dish. Second time I tried these. They are incredible! Red beans in an Asian-inspired BBQ sauce with a hint of ginger. Excellent Bean Side Dish! Pork,Potatoes, Beans, a winning trio for dinner. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
LIMITED TIME. UNLIMITED FLAVOR. BUSH’S® ASIAN BBQ
Our latest flavor celebrates the unmistakable taste of Asian barbecue. Known as “umami” (or the fifth taste), it’s a savory sensation we think you’ll enjoy. This recipe blends carefully chosen spices, including a hint of ginger, for a truly delicious dish. Enjoy Asian BBQ while you can; it’s only in stores for a limited time.
Give your meals an international flair. BUSH’S® Asian BBQ Beans have a uniquely umami flavor, along with 6 g of fiber and protein in each ½-cup serving. Like all our beans, they’re naturally gluten-free!

NUTRITION
Serving Size: 1/2 cup (130g)Bush's Asian BBQ Beans
Calories 170
%DV*
Calories from Fat 25 -%
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 450g 19%
Potassium 340mg 10%
Carbohydrates 33g 11%
Dietary Fiber 6g 24%
Protein 6g -%
Sugars 14g -%
Iron – 11%
http://www.bushbeans.com/en_US/product/asian-bbq

 

 

 

Oven-roasted Boston Butt (recipe from Bobby Flay)
Dry Rub:

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

Preheat the oven to 300 degrees F.

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

After baking…
Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.

Note: don’t add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.

Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)Oven-Roasted (Pork) Boston Butt w Mashed Potatoes, Asian Beans, 003
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

I didn’t like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.

http://maeskitchen.blogspot.com/2011/05/oven-roasted-boston-butt.html

Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Italian Cut Green Beans

December 21, 2015 at 5:52 PM | Posted in beans, Bob Evan's, pork roast, spices and herbs | Leave a comment
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Today’s Menu: Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Italian Cut Green Beans

 

Cumin Spiced Pork Tenderloin w Mashed Potatoes and Italian Cut G 003
For Breakfast I had Scrambled Eggs, Jennie – O Turkey Breakfast sausage Links, Aunt Millie’s Toasted Whole Grain Toast, and a cup of Bigelow Decaf Green Tea. Good way to start a rainy Monday Morning. Lot of rain today, temps in the 50’s. All caught up on house work and laundry so did some much needed cleaning on and around my computer desk. Got that done and did some cleaning of the computer, deleted some old files and programs. Not much else going on today. For dinner tonight I prepared a Cumin Spiced Pork Tenderloin w/ Mashed Potatoes and Italian Cut Green Beans.

 

 

Cumin Spiced Pork Roast Tri Color Pot 006

I’ve been using the Cumin Spiced Rub for quite some time now. I purchased the Simple Truth Pork Tenderloin from Kroger and had it in the freezer. I let it thaw overnight in the fridge. To make the dish I’ll need; 1 tablespoon Extra Virgin Olive Oil, 1 pork Tenderloin, 1 tbsp Roasted Cumin, 1 tsp Garlic Powder, 1 tsp Chili Powder, 1 teaspoon Sea Salt, 1/2 teaspoon Hungarian Paprika, 2 teaspoons Dried Oregano, and 1/4 teaspoon Black Pepper. To prepare it preheat oven to 350°. Combine all the ingredients; rub it all over the pork. Let stand 20 minutes. Heat the oil in a Cast Iron Skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides. From the stove to the oven; Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Remove from the skillet into a platter or dish and let stand 10 minutes before slicing. Then get ready to enjoy one delicious Pork Tenderloin! Fantastic combo of Spices, which makes one incredible Crust on the Pork with the inside being tender and moist! This is my favorite Pork Recipe!

 

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003

For one side I heated some Bob Evan’s Mashed Potatoes. Microwave for a total of 6 minutes and done. Then for another side dish I heated a can of Allens Cut Italian Green Beans. To prepare them just empty the can into a small sauce pan and simmer until heated. Just season with a bit of Sea Salt and it’s ready! I could have Beans every day and never get tired of having them. For dessert later a Skinny Cow Chocolate Truffle Ice Cream Bar.

 

 

 

 

Natural Pork TenderloinNatural Pork Tenderloin
Simple Truth Natural Pork comes from pigs raised humanely on family farms, and fed an all-vegetarian diet as nature intended. This results in pork that is tender and flavorful — the way pork should taste.
• No antibiotics — ever
• No added hormones — ever
• No preservatives
• No artificial colors or flavors — ever
• Always 100% vegetarian-fed

http://www.simpletruth.com/products/meat/pork/natural-pork-tenderloin/

 

 

 

Allens Italian Cut Green Beans

Allens Italian Cut Green Beans contain fiber and are naturally free of cholesterol and saturated fats. Diets rich in vegetables such as Allens Italian Cut Green Beans may help lower the risk of heart disease, high cholesterol and some cancers.
Allens Italian Cut Green Beans:Allens Cut Italian Green Beans
* Heart healthy
* Heat and serve
* Cholesterol free
* Saturated fat-free
* Kosher

Ingredients:
Ingredients: Italian Green Beans, Water, Salt.

Nutrition Facts
Serving Size 119 G
Servings Per Container 3.5
Amount Per Serving
Calories 30
Calories From Fat 0
% Daily Value
Total Fat 0 G 0
Saturated Fat 0 G 0
Trans Fat 0 G
Cholesterol 0 Mg 0
Sodium 300 Mg 12
Total Carbohydrate 5 G 2
Dietary Fiber 2 G 7
Sugars 1 G
Protein 1 G

Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots

March 21, 2015 at 5:23 PM | Posted in leftovers, pork roast | 3 Comments
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Today’s Menu: Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots

 

Cuban-Style Pulled Pork Roast Sandwich 008
A beautiful Saturday out today, sunny and 63 degrees! But I wasn’t out much to enjoy it, the FLU! I had been taking care of Mom and Dad, early Flu victims, and now it’s been passed to me. I’d rather have it than them though, with their age it’s tougher for them to recover. So after getting some daily chores out of the way it was back to bed for me. Thank goodness for leftovers! Sure didn’t feel like cooking tonight so I warm up that mouth-watering Cuban-Style Pork and sides. Tonight it’s a Cuban-Style Pulled Pork Roast Sandwich w/ Red Potato Wedges and Mini Carrots.
I warmed up all the leftovers from last night. I pulled the Cuban-Style Pork Roast and made a sandwich out of it, using a Kroger Lite Hamburger Wheat Bun. Then for my sides I also reheated the Red Potatoes and Mini Carrots. Had a Diet Dr. Pepper to drink. If you need a great Pork Recipe you have to try this one! No dessert tonight. Hopefully this Flu Bug passes quick. Below is the post from last night with recipe and the link to the recipe website.

 

 

 

 

As I said, another new recipe tonight, Cuban-Style Pork Roast. This one comes from the latest issue of Rachael Ray Every Day Magazine. Several good recipe ideas in it but this one just stood out to me. To make the dish I’ll need; 1 tablespoon Hungarian Paprika, 1 tablespoon Dried Oregano, 1 tablespoon Roasted Ground Cumin, 1 1/2 teaspoons Garlic Powder, 1 5 pound Boneless Pork Shoulder Roast (tied if needed), 1/4 cup fresh Orange Juice, and 2 tablespoons fresh Lime Juice.

 
To prepare it, quite easy. In a large bowl, combine the paprika, oregano, cumin and garlic powdCuban-Style Pork Roast 008er with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Placed it in a large bowl and refrigerated for about 20 hours, turning once or twice. When ready to cook it I moved the pork and pat it dry. Position a rack in the lower third of the oven; preheated to 325 degrees . In a 5-to 6-quart Dutch oven, arranged the pork, fat side up. Cover and cooked 1 hour. Removed the pot from the oven and turn the pork, fat side down. Covered and continue to cook until the pork is fork- tender, about 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncovered the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top began to brown and sizzle, about 35 minutes. Transferred the pork to a platter and let rest 10 to 20 minutes. Discarded the excess fat from the pot. Added 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carved the pork and served with the sauce. We got a winner, winner Pork dinner! Came out so moist and tender with an incredible flavor. The Spices combined with Orange Juice and Lime Juice makes the Pork Roast Rock! As last night we got us another “Keeper Recipe”.

 

 
Cuban-Style Pork RoastCuban-Style Pork Roast

Makes: 6 to 8 servings

ingredients
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon ground cumin
1 1/2 teaspoons garlic powder
1 5 pound boneless pork shoulder roast, tied if needed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
directions
1 – In a large bowl, combine the paprika, oregano, cumin and garlic powder with 1 1/2 tsp. salt and 1 1/2 tsp. pepper. Add the pork and rub all over with the spice mixture. Transfer the pork to a resealable plastic bag, adding any seasoning that didn’t adhere. Add the orange and lime juices. Seal the bag; turn a few times to distribute the mixture. Place in a large bowl and refrigerate for at least 12 and up to 24 hours, turning once or twice. Remove the pork and pat dry.
2 – Position a rack in the lower third of the oven; preheat to 325 degrees . In a 5-to 6-quart Dutch oven, arrange the pork, fat side up. Cover and cook 1 hour. Remove the pot from the oven and turn the pork, fat side down. Cover and continue to cook until the pork is fork- tender, 1 1/2 hours longer. Increase the oven temperature to 375 degrees . Uncover the pot, turn the pork, fat side up, and continue to cook, basting occasionally, until the top begins to brown and sizzle, about 30 minutes. Transfer the pork to a cutting board and let rest 10 to 20 minutes.
3 – Discard the excess fat from the pot. Add 1/3 cup water and bring to a simmer, scraping up any browned bits, to make the sauce. Carve the pork and serve with the sauce.

 

http://www.rachaelraymag.com/recipe/cuban-style-pork-roast/

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