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Pork Loin Roast – Czech Style

This is a simple but absolutely wonderful pork roast for a cool fall or winter day, no wonder why it’s the national meal of the Czech Republic!

I have made a Czech inspired pork roast before but this is much more traditional way of making it.

Again the measurements are more of a suggestion then an absolute depending on the size of the pork loin roast and personal taste.

2 ½-3 lb pork loin roast 2 tsp. kosher salt 1 tsp. fresh cracked pepper 2 tsp. Hungarian paprika 1-2 tsp. caraway seeds 1 onion quartered 2 cloves of garlic

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Slow Cooker Pulled Pork

The last seven weeks I have been working out at the MN Renascence Festival on top of my day job which I usually do some over time so cooking at home has been at a minimum for many of a week.  All I can say is that if the zombie apocalypse happened I would fit right in! One thing I did cook was some awesome slow cooker pulled pork that I took out for my co-workers.

I made sandwiches out of these but you could do so much with the end product.  I am thinking of nachos, tacos, over

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Pork Chop with Broccoli & Cauliflower & Caraway

1/2 – 2 Pounds Boneless Pork Chops

1 Pound each Broccoli & Cauliflower, cut into bite size pieces

3 Tablespoons Fresh Marjoram

1 Large Onion, cut in 1/2 and sliced thin

2 or 3 cloves Garlic, fine chopped

Olive Oil

3 or more Tablespoons Caraway Seeds

1/4 Teaspoon Cayenne

1/2 Teaspoon Smoky Paprika

1/2 to 1 Cup White Wine, I used a nice California Pinot Grigio

Salt & Pepper to taste

Saute the Onion and Garlic in 2 or 3 glugs Olive Oil until translucent, Set aside.

Translucent Onion & Garlic

 

Add another glug of Olive Oil

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Pork Chops with Wine Mustard Sauce:

This is an easy and elegant weeknight meal for two and could easily be doubled for the whole family.  The tanginess of the mustard is great with pork.

2 thick pork chops 1 shallot diced fine 3/4 cup dry white wine (chardonnay) 2 tsp.Dijonmustard 1 Tbls. butter Salt and pepper to taste

Lightly salt and pepper the chops, add a little olive oil to a frying pan and over medium to medium high heat fry the pork chops to get a nice sear on both sides (2 minutes per side) remove from pan.

Add Shallots to pan and sauté

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Czech Inspired Pork Loin Roast w/ Roasted Carrots:

Roast pork is the national dish of the Czech Republic (and loved all over central Europe) and in honor of their beloved leader Vaclav Havel who died over the weekend I made a Czech inspired pork roast last night.  It is not the most traditional roast (which has caraway seeds as its main spice and served with sauerkraut and dumplings) this one is based on other variations I have seen with a wee bit of a twist.  Being a Czech boy, I really love this roast!  I miss my dad’s potato dumplings though (another topic for another day) [edit – potato

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Wiener Schnitzel:

Looking to do something different with that tired ol’ pork loin or chop?  Grab a half liter of bier and try this Austrian/German favorite, it is easy and delicious.  Traditionally the WS is made of veal but now it is often made with pork, in Austriathey have to call it by law as Wiener Schnitzel vom Schwein to differentiate between veal and pork, in Germany it is often called Schnitzel Wiener Art.  There are many regional variations of this dish, the most well known is Italian’s veal parmesan.

Make as much or as little as you want, just add

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Pork Loin w/ Hard Cider Reduction:

Pork and apples are a classic and wonderful pairing.  I play with the idea but use hard apple cider to deglaze the pan and make a nice apple “sauce” I mean reduction.  It was not too sweet since a lot of the sugars have been fermented out.

with potato leek gratin

 I pan fried in a heavy skillet two thick cut boneless loin cuts that were seasoned with salt and pepper and some chili powder over medium high heat. Once done I pulled off the pan and let rest (tented foil over) then I added thinly sliced shallots

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Slow Cooker Pork with Peach and Marjoram

Another favorite cooking method of mine is the Slow Cooker. I’m creating a meal around Slow Cooked Pork with Peach and Marjoram. This is one of those times when I’m going with what I have in the kitchen; Improv Cooking, if you will…

I’ve started with two ripe Peaches, pitted and cut into segments, set aside for later.

 

Peaches, Pitted and Cut into Segments

 

I’ve also fine chopped one Red Shallot and about two tablespoons fresh Marjoram. After chopping Marjoram ( or any Fresh Herb) pinch between fingers to release the oils, where all the flavor

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Jerk Smeared Pork Tenderloin

This is very similar to the Jerk Chicken recipe that I posted a while back but with some modifications that hold up well with the tenderloin.  I served this with a Lemon Spinach Salad that I need to perfect before I post. 

4 scallions roughly chopped (the whole thing minus the roots) 3 habanero’s stemed and roughly chopped (or to taste) 3 garlic cloves roughly chopped 1 lime zested and juiced 2 Tbsp. canola oil 1 Tbsp. molasses 1 Tbsp. whole allspice crushed (use less if you are doing ground) 1 Tbsp. fresh thyme 2 pork tenderloins (about 1.75

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Pork chops w/ apples and shallots

So I tried something a little different on the grill the other night with varing results.  It was apples and shallots over grilled pork chops. Here is what I did:

 2 pork chops 1 granny smith apple peeled and cut into wedges 1 shallot ½ cup of hard cider (I used locally made Crispin honey hard cider) salt & pepper to taste ancho chili powder

 Cut shallot into quarters, put into aluminum foil (shape like a bowl) and grill until soften

Add apple slices and cook till softened slightly.  Add hard cider and cook down, mean while grill pork till done,

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