Wednesday, November 10, 2010

What to do with a large pork loin?

Make 6 meals for 7 people...I'll show you how!
Cut wrapper off of loin by making a slit down the middle and cutting the edges to unfold keeping the loin in the plastic. (for easy removal after cutting up the loin)

What to do with a large pork loin?

First pick the smaller side and cut into slices for 1) Sweet n Sour Pork with Rice. Remember you don't need too much for this. Cut the next 7 chops with pockets for 2) Stuffed PorkChops. Cut 7 more chops for 3) Maple Balsamic Pork Chops. Cut a nice ten inch section and spiral cut for 4)Stuffed Spinach Pork. Cut the last section about a pound worth for 5) Shredded BBQ Pork Sandwiches and last but not least their may be odd ends grind them up and make a 6) Spicy Pork Sausage! Whew!!!! I usually prepare the stuffing for the stuffed pork chops and stuff them and freeze them for later. Wrap them up and label and freeze. Recipes will come later.

Made into sausage and froze for breakfast

Diced and put in freezer for later use for the Sweet N Sour Pork with Rice.

Stuffed Pork Chops (used the same recipe for the stuff pork loin and put into the freezer)

Cranberry Stuffed Pork Loin

I usually follow the recipe on a package of stove top dressing I add dried cranberrys, 1 cup diced celery and 1/2 diced onion to the mix before cooking it.
Cut your pork loin in a I_I shape so you can stuff with the stuffing and roll up. Tye with twine and place in baking dish. Bake at 350 for 1 hour til juices run clear.
I use extra stuffing that was left over to stuff the pork chops and freeze for future meal. (Pic below of stuffed pork chops)

Sweet N Sour Pork with Rice

Pulled Pork Sandwiches

Ok I place small pork loin (about 1 1/2 lbs.) in Crock Pot and pour 1/2 can of coke on it with 1/2 of onion soup mix package! Cook in crock pot 6 hours or so! Take pork out and shred it with two forks and place back in crock pot. Add 1 small can tomato sauce and 1/4 cup brown sugar. Let simmer a little longer put on buns and serve with chips. i used large crescents from the bakery and added diced tomato and shredded lettuce to it! Very good

Thursday, November 4, 2010

Spaghetti & Meatballs and Buttery Herb Pull-Apart Rolls

Buca Di Beppo Meatballs & Meatball Sauce and Buttery Herb Pull-Apart Rolls

Buca Di Beppo Meatballs & Meatball Sauce

2 1/2 lb. ground beef
1/2 cup romano cheese, grated
3/4 cup dry Italian seasoned bread crumbs
4 large eggs
2 tsp salt
1/4 cup fresh garlic,minced

Meatball Sauce

6 garlic cloves, minced
1 large onion, diced
1 celery, chopped
1 carrot, chopped into little tiny chunks
1/4 cup olive oil
1/4 cup fresh Italian parsley, chopped
2 (28 oz.)cans plum tomatoes with juice (I use diced)
salt & pepper
1 small can tomatoe paste and use about 16 oz. water

Directions: meatballs: mix all ingredients together shaped into golf ball size meatballs makes about 40. (I use a large drop scoop like from pampered chef)
Set aside rest one hour. Cook meatballs in the meatsauce.

In large pan saute in 2 tablespoons of olive oil, garlic, onion, celery & carrot until transluscent. Add tomatoes, parsley, salt & pepper. Bring to boil them lower heat. Simmer your meatballs used covered lid for 45 minutes.
Remove meatballs to platter & serve with spaghetti noodles or other favorite pasta.
Add a little lemon & parmeson cheese.

Buttery Herb Pull-Apart Rolls

Thaw out 9 rhodes dinner rolls in a sprayed cake pan. In about 45 minutes cut each in 1/2 and drop back in pan. Drizzle with 1/4 cup melted butter. Sprinkle with garlic bread seasoning and some mozzarella cheese. Bake at 350 degrees for 20 minutes or until golden brown.