Sheila's Pulled Pork

 Take one pork tenderloin and put it in the crock pot. Add a bottle of Sweet Baby Ray's BBQ sauce, a little bit of vinegar, and some chili sauce to taste. cook on low 8 hours or high for 4.  pull it apart, then let cook another 15 minutes before serving.

Great on rolls with coleslaw on the side

Pork Schnitzel

Pork Schnitzel Ingredients:

     4 boneless pork cutlets (about 1 pound in total)
     Kosher salt and black pepper
     ¾ cup all-purpose flour
     2 eggs, beaten
     ¾ cup plain bread crumbs
     ½ cup vegetable oil    

Instructions:

Using a meat mallet, lightly pound the pork cutlets until about ¼ to ½ -inch thick.  Season the pork with salt and pepper on both sides.

Using 3 shallow bowls, put the flour in one of them, beat the eggs in the second, and add the bread crumbs to the third.  Dredge the pork cutlets in flour, then dip them into the beaten eggs, and finally coat them in bread crumbs.  In a large skillet, heat the vegetable oil over high heat.  Add the pork cutlets, turn the heat down to medium-low, and cook until golden-brown, about 5-7 minutes on each side.  For some extra flavor, While frying the meat, drizzle some lemon juice over the schnitzel and sprinkle 2 minced garlic cloves.




from http://simplyromanesco.blogspot.com/

Party Sausage Rolls

4 sliced white bread
2 lg. eggs
1 tsp. Worcester sauce
 pepper to taste
8 skinless pork sausages
3 dessert spoons cold water
1/2 tsp. salt
1/2 tsp. french mustard
8 cocktail sticks

Cover sausages with cold water.   Bring slowly to the boil then drain.   Remove crusts from bread.   Beat eggs thoroughly with all remaining ingredients.   Dip slices of bread into egg mixture, wrap around sausages and secure with cocktail sticks.   Transfer to a greased baking tray and bake in hot oven 425 deg., for 20 min., or until crisp and golden.   Serve hot.

Pecan Pork Medallions

Makes 2 servings


½ lb pork loin cut into ¾ inch slices
2 Tbs finely chopped pecans
¼ cup seasoned breadcrumbs
¼ tsp pepper
¼ cup soy sauce
1 Tbs Lemon juice
1 clove garlic minced
1 Tbs brown sugar
1 tsp vegetable oil

In shallow bowl, combine pecans, breadcrumbs and pepper. Mix thoroughly and set aside. In another bowl, combine soy sauce lemon juice, garlic and brown sugar. Mix well and marinate pork in mixture for an hour, turning occasionally. Coat pork with pecan mixture. Coat baking pan with ½ tsp oil. Place pork in pan, drizzle with remaining oil. Bake in a 425 degree oven for 20 minutes.

Chops and Gravy

Ingredients for 4 servings:

4 Pork chops
3 whole scaillions chopped
2/3 cup of rice
1 can of condensed mushroom soup
5 tablespoons milk

Start the rice. Usually I do this by bringing water to a boil (the water should be twice the amount of the rice) once the water boils, add the rice.  when that starts to boil, drop the heat so the rice is barely simmering. Then cook the whole thing without stirring and keeping it below a boil for 20 minutes or so.

Fry the chops over low heat for about 20 minutes, browning both sides. Add the scallions.  Thin the soup with the  milk, pour it over the chops on onions and let it simmer a few minutes.  Serve the chops and gravy over the rice, and you have a quick supper.

Spanish Pork Kebobs

This recipe is somewhat different from the usual fare. Good on the grill, or under the broiler. Marinade overnight for the best flavor.


Ingredients:

1/2 cup olive oil
1 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon oregano
1 teaspoon salt more or less
1/4 teaspoon freshly ground black pepper
2 pounds pork sirloin, cut into 1-inch cubes
1/4 cup fresh lemon juice
2 tablespoons minced garlic
2.5 tablespoons chopped parsley

Combine the olive oil, cumin, coriander, paprika, cayenne pepper, turmeric, oregano, salt and pepper in a small skillet over low heat. Cook until warmed through, say 3 minutes or so. Then remove from heat and let cool.

Add spice mixture, garlic, parsley and lemon juice t a 1 gallon bag or marinade container. Add Pork and marinade over night.

when ready to cook, Heat the grill until hot. Skewer the meat and season with salt. Grill on all sides until cooked through, say 12 to 15 minutes.