Category: Pork (Page 1 of 4)
Tomato and Cheese Stuffed Pork LoinMarch 25th, 2017 in Main Dishes, Pork by Julia Volhina
Creative way to stuff pork loin – slice it up like a “book”, marinate, put tasty ingredients in between “pages” and then roast.
I stuffed pork loin with tomato slices, shredded cheese and sliced thin garlic cloves for a hint of spice.
For this recipe meat is marinated for about 12 hours before cooking. So allow some time for that, you will not be disappointed.
Roasted Pork tenderloin with Spicy RubJanuary 28th, 2017 in Main Dishes, Pork by Julia Volhina
Somehow I never roasted a pork tenderloin until about month ago. And now once I tried, I can’t stop doing it.
Not only it is very easy and fast to cook, but it also turns out very delicious and tender, and spices can be varied to whatever you like.
You can use pretty much any ready-to-use pork meat rub here. Sometimes I do, and other times I make my own, see list of spices in the recipe.
Deep Fried Pork Rolls with PicklesApril 23rd, 2016 in Main Dishes, Pork by Julia Volhina
Pork rolls with a hint of mustard and pickles inside is not a healthiest recipe out there (due to pork and deep frying) but definitely interesting one to try at some point.
I like to use boneless country style pork ribs cut for this recipe. This cut is usually tender and juicy and easy to flatten into soft cutlets. However another soft pork cut may work here as well.
Make sure meat you use doesn’t have excess amount of fat and other connective tissue, or rolls will get harder to cook through (these I used for pictures had a bit too much of it, but I couldn’t find better one), use meat which has more meat in it with a bit of fat around it.
Fried Pork FingersAugust 29th, 2015 in Main Dishes, Pork by Julia Volhina
Country style boneless pork ribs cut is perfect choice for breading and frying: meat turns out soft and juicy, it is very easy to portion and cook. Result looks and tastes like tenders which are made out of pork.
Fried pork fingers can be served as an entree with a side or on a bread as a sandwich.
I usually cook bigger batch. Leftovers can then be stored in fridge or be frozen, and can be easily reheated in microwave.
Chopped Pork and Onion RissolesJune 20th, 2015 in Main Dishes, Pork by Julia Volhina
I love this recipe. And if you use boneless country-style pork rib meat as I do and get tender and juicy meat “pancakes”, you will love it too.
Just chop the meat along with onions, mix with eggs and some starch, set it in fridge to marinate and then fry later.
This is one of meals you can prepare everything for some time in advance, and then just fry them right before serving.
Fried Meat with Mustard and EggsMay 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.
You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.
Results may vary depending on the taste of mustard you use. So use the one you like :).
The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.
Choose softer cut of beef for this recipe, pork or chicken may work too.
Pineapple Juice and Brown Sugar Glazed HamNovember 22nd, 2014 in Main Dishes, Pork by Julia Volhina
This is really recipe for the ham glaze: the ham is already fully cooked, and it will just need heating up and a bit of taste.
It is easy recipe for celebration table. If you want to feed more people take bigger piece of meat and increase amount of other ingredients, cooking time will need to be adjusted appropriately.
Left overs can be easily served for lunch, cold or reheated.