HONEY GARLIC BAKED PORK BITES
Moist and tender, with charred bits too, these Honey Garlic Baked Pork Bites are delicious and easy to prepare. Despite the long cooking time, this main is perfect for a family dinner anytime. Sweet and garlicky, with an optional kick of spice and heat. Yum!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 3h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- In a large oven-safe baking dish, gently toss the pork with salt, pepper, onion, and olive oil. Cover the dish with aluminum foil and bake for 1 hour.
- In the meantime, stir together the honey, dried red chili flakes, and garlic. Set aside.
- Remove the pan from the oven and add the honey and garlic mixture. Stir into the pork bites. (There will be a lot of water in the pan - do not drain!) Bake for 30 minutes, uncovered.
- Remove dish from oven, stir, and bake for 30 minutes. Then, repeat this step once more.
- Lastly, remove the dish from the oven again, add the sesame seeds, stir, and return to the oven for 30 minutes.
- Remove from oven, and allow to cool for five minutes. Sprinkle with chopped, fresh parsley and sesame seeds. Serve.
Nutrition Facts : Calories 290 kcal, Carbohydrate 30 g, Protein 22 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 74 mg, Sodium 204 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
BONELESS CUBED PORK LOIN
In our area where I live I get most of the meat I buy at foothills country meats, They have the best cubed pork loin ever.
Provided by Judy Steward
Categories Pork
Time 1h30m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 380 degrease,
- 2. In baking dish lay the cubed pork, brush both sides with oil, salt & pepper to taste.
- 3. Cover with foil, bake 1 hour.
- 4. remove from oven turn over and spread country bob's on top. cover & return to oven bake 20 minutes more.
- 5. Serve with baked potato, I like to eat between 2 slices of bread.
SMOKY DRY-RUBBED PORK STEAKS
A little sweet, a little spicy, a little smoky-these pork shoulder steaks have everything it takes to steal the show at your next dinner party. (It's so good it could even steal the spotlight from turkey on Thanksgiving.) To make the steaks, cut a boneless pork butt crosswise against the grain, or special-order presliced steaks from your butcher.
Provided by Amiel Stanek
Categories Pork Fennel Paprika Garlic Mustard Lemon Orange Dairy Free Thanksgiving Entertaining Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 10
Steps:
- Toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until nutty and fragrant, 1-2 minutes. Transfer to a cutting board and coarsely chop, then transfer to a small bowl. Add brown sugar, salt, paprika, garlic powder, and mustard powder. Zest lemon and orange (reserve zested lemon and orange), add zest to bowl, and toss to combine. Rub pork all over with dry rub, pressing to adhere as much as possible to the surface. Place steaks on a wire rack set over a sheet pan and chill at least 3 hours and up to 24.
- Preheat oven to 325°F. Thoroughly pat dry pork steaks. Heat a large ovenproof skillet (preferably cast iron) over high until smoking. Drizzle steaks with oil and rub to cover all surfaces. Working in batches if needed, sear steaks on all sides until deeply browned and lightly charred, 4-5 minutes per side. (Keep a good eye on them; they'll take on color relatively fast because of the sugar.) Transfer steaks to a plate. Reserve skillet.
- Wipe out any accumulated dry brine and juices from sheet pan, then place steaks back on rack set over sheet pan. Return skillet to high heat. Halve reserved lemon and orange and sear (cut side down) until charred; set aside.
- Transfer steaks to oven and bake until an instant-read thermometer inserted into thickest part registers 140°F, 30-40 minutes. (Start checking after the first 30 minutes; the time will vary based on the shape and size of your steaks.) Transfer to a cutting board and let steaks rest 10 minutes. Thinly slice on a diagonal, transfer to a platter, and squeeze charred citrus halves over.
PORK CUBES 'N' STUFFING
"This recipe is too good to keep to myself," says Heather Kirchkesner. The Yaurep Station, Pennsylvania cook created the savory specialty when she had pork and stuffing mix on hand. "My husband just raved about it," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Season pork with pepper. In a large skillet, saute pork in oil for 5-6 minutes or until browned; drain. Add water; bring to a boil. Cover and cook for 2 minutes. Stir in stuffing mix. , Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover for 1 minute or until cheese begins to melt.
Nutrition Facts : Calories 377 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
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