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From March 2007
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The Other White Meat |
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For the month of March we feature "The Other White Meat" - pork! There are many different cuts of pork, some "fresh" (like pork loin and chops) and some "cured" (like bacon and sausage). Our recipes feature both types.
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Pork & Hominy Stew
Hominy is really just a big corn kernel so don't be afraid of it. Perfect for a cold evening, this stew will warm you to your toes. Make it ahead and reheat it for a quick weeknight supper. Leftovers are excellent for lunch. Substitute boneless, skinless chicken thighs for the pork if you like. |
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Pork & Hominy Stew
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Tuscan-Style Roast Pork Loin w/ Garlic & Rosemary
A delicious pork roast infused with garlic and rosemary. "Brining" the pork adds moisture and prevents it from drying out during roasting. Plan ahead because the roast needs to "brine" for at least three hours. |
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Tuscan-Style Roast Pork Loin w/ Garlic & Rosemary
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Pork Burritos with Caramelized Onions
Not your average burrito! Pork tenderloin takes these burritos to a higher level. Totally yummy. Great for a quick dinner or make them ahead to take to work for lunch. |
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Pork Burritos with Caramelized Onions
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Grilled Maple-Brined Pork Chops
Thick, center-cut loin pork chops plumped up by soaking in a "brine", grilled, and served simply with grilled Sweet Potatoes and a home-made Mango Salsa. A wonderfully easy summer or early fall dinner good enough for entertaining. |
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Grilled Maple-Brined Pork Chops
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Grilled or Pan Roasted Pork Tenderloin
I discovered the marinade for this pork many years ago and I have given it out to countless people. I've never had anyone not like this pork tenderloin. Tender and delicious ... worthy of any special occasion or even just a nice family meal. Good hot or at room temperature, so there is no pressure for exact timing. Also fantastic done on the grill. |
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Grilled or Pan Roasted Pork Tenderloin
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