Easy and Quick Recipes

Ingredients 1 pound pork tenderloin, pounded thin Coarse salt Extra-virgin olive oil Unsalted butter 4 plums, cut into wedges 1 red onion, thinly sliced 1/4 cup red-wine vinegar Directions Slice pork tenderloin, and season with salt. Brown pork in olive oil and butter over medium-high heat, and remove. Saute plums and red onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss. Serves: 4

Ingredients 6 tablespoons unsalted butter 2 ounces diced bacon 1 large onion, finely chopped 3 garlic cloves, minced 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 cups canned diced tomatoes (from one 14.5-ounce can) 1 1/4 cups chicken stock 2 cans (14.5 ounces each) cannellini beans, drained and rinsed 2 pounds cooked pork sausages (French garlic and bratwurst), left whole or sliced 1 inch thick 5 cups homemade breadcrumbs, cut into 1/2-inch pieces 1/4 cup coarsely chopped fresh flat-leaf parsley Directions Preheat oven to 325 degrees. Melt 2 tablespoons butter in a large braiser or high-sided ovenproof skillet over medium-high heat. Add bacon; cook until crisp. Add onion; cook until tender. Add garlic and thyme; cook for 1 minute. Add wine; cook for 1 minute. Add tomatoes; cook until sauce is thickened. Add stock and beans; bring to a simmer. Add sausages. Bake for 30 minutes. Toast breadcrumbs in remaining butter in a skillet over medium-high heat, s...

Ingredients 1 (10 1/2 ounce) can French onion soup 1 cup uncooked long grain white rice (not instant) 4 pork chops (at least four bone-in) salt and pepper Directions Pre-heat oven to 350 degrees. Put approximately 1 cup of uncooked rice in the bottom of a casserole dish. Cover the rice with can of French Onion Soup (save the can!). Brown the pork chops in a large skillet and set aside. Fill the saved can with water and pour into the skillet that you just browned the pork chops. Scrape the fixins from the pan with the water and pour all into the casserole dish. Stir together all ingredients that are in dish and spread rice evenly out on the bottom. Place chops in single layer on top of rice mix. Bake in oven for 1/2 hour uncovered. Cover with foil and bake additional 1/2 hour.

Ingredients 1/2 teaspoon fennel seeds 1 1/2 teaspoons caraway seeds 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total) 1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices 2 cups shredded green cabbage 2 cups shredded red cabbage 1 tablespoon sherry vinegar or cider vinegar Directions 1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside. 2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain. 3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm. 4. Add cabbage to pan and c...

Ingredients Marinade 2 cups soy sauce 1 cup water 1/2 cup light brown sugar, packed 1 tablespoon dark molasses 1 teaspoon salt 5 lbs meaty pork ribs Barbecue Sauce 1/3 cup water 1 (14 ounce) bottle ketchup 1 (12 ounce) bottle chili sauce 1/2 cup light brown sugar, packed 1 teaspoon dry mustard Directions : In a medium saucepan, combine the soy sauce, water, 1/2 cup brown sugar, molasses, and salt. Bring the marinade to a boil and set aside to cool. Put the ribs in a large, turkey-size oven baking bag or sealable plastic bag. Support the bag in a 12 x 14 inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator overnight, turning the bag occasionally to thoroughly coat the meat. The next day, preheat the oven to 375ºF. Drain and discard the marinade from the bag. Cut 4 slits in the top of the baking bag if you are using one. Otherwise, drain the marinade, transfer the ribs to the baking pan, and cover th...

Ingredients : 2 cups cabbage, finely chopped 1 teaspoon salt 1/2 lb shrimp, peeled, deveined and finely chopped 1 lb lean pork, ground 2 tablespoons light soy sauce 2 tablespoons rice wine, sherry or 2 tablespoons white wine 1 tablespoon green onion, chopped 1 tablespoon sesame oil 2 teaspoons fresh ginger, chopped 2 garlic cloves, minced 64 wonton wrappers (usually 1 pkg) 1/4 cup vegetable oil 1 cup chicken stock DIPPING SAUCE 2 tablespoons light soy sauce 1 tablespoon rice vinegar 1 teaspoon fresh ginger, minced Directions : Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid. Squeeze out any liquid from the shrimp. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance). On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, tr...

Ingredients 2 tablespoons   ancho chile powder 2 teaspoons   dried oregano 1 1/2 teaspoons   smoked paprika 1 teaspoon   ground cumin 1/2 teaspoon   salt 1 1/2 pounds   pork tenderloin, trimmed and cut into 1/2-inch pieces 1 tablespoon   olive oil, divided 2 cups   chopped onion 1 1/2 cups   chopped green bell pepper 1 tablespoon   minced garlic 2 1/2 cups   fat-free, lower-sodium chicken broth 1  (28-ounce) can hominy, drained 1  (14.5-ounce) can fire-roasted diced tomatoes, undrained Preparation 1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat. 2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, and garl...

Ingredients For the pork and corn: 1 tablespoon paprika Kosher salt and freshly ground pepper 1 teaspoon packed light brown sugar 1 teaspoon ground cumin 1 teaspoon mustard powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 2 teaspoons extra-virgin olive oil, plus more for brushing 2 small pork tenderloins (about 1 1/2 pounds total) 4 ears corn, husked For the sauce: 3/4 cup apple cider vinegar 3 tablespoons packed light brown sugar 2 tablespoons ketchup 1/2 teaspoon red pepper flakes Kosher salt Directions Make the pork: Combine the paprika, 2 teaspoons salt, 1/2 teaspoon pepper, the brown sugar, cumin, mustard powder, onion powder and garlic powder in a bowl. Rub the olive oil all over the pork, then coat with the spice rub. Wrap each tenderloin tightly in plastic wrap and refrigerate 3 to 6 hours. Make the sauce: Combine the vinegar, 1/2 cup water, the brown sugar, ketchup, red pepper flakes and 1 teaspoon salt in a small saucepan over medium heat....

Ingredients 2 racks baby back pork ribs (about 2 1/2 pounds total) 1/2 cup packed dark-brown sugar Coarse salt and ground pepper 1/4 cup Cajun seasoning 3 tablespoons smoked or sweet paprika 1 1/2 teaspoons cayenne pepper 1 1/2 teaspoons ground mustard Chipotle Sauce (see Cook's Notes) Directions Prep the ribs: Depending on how the butcher has trimmed the ribs, there may be a tough, rubbery membrane on the underside. If so, score meat between bones (being careful not to cut the meat) and pull membrane away. To cook on the grill, set up grill for indirect cooking: arrange heat source (charcoal or gas) on one side of grill and heat to medium-high. Combine brown sugar, 1/3 cup salt, 1 teaspoon ground pepper, Cajun seasoning, paprika, cayenne, and ground mustard. Reserve half the rub for later use (store in an airtight container, up to a month). Working with 1 rack at a time, lay a large piece of parchment-lined foil on a work surface, place rack on parch...

Ingredients 1 pound pork shoulder, cut into 3/4-inch cubes 3 tablespoons extra-virgin olive oil 1/4 cup plus 2 tablespoons fresh lemon juice, plus lemon wedges for serving 3 garlic cloves, minced 2 tablespoons chopped fresh oregano Coarse salt and ground pepper 2 tablespoons plain Greek yogurt 1/4 cup tahini (optional; if not using, substitute Greek yogurt) Directions In a medium bowl, combine pork, oil, 2 tablespoons lemon juice, garlic, and oregano. Season with salt and pepper and toss to combine. Cover with plastic wrap and refrigerate at least 1 hour (or up to 8 hours). In a small bowl, whisk together yogurt, cup lemon juice, tahini (if using), and 1 to 2 tablespoons water (sauce should have the consistency of heavy cream). Heat a grill or grill pan to high. Thread pork cubes onto 8 metal skewers. Grill until brown on all sides and cooked through, about 12 minutes. Serve souvlaki with yogurt sauce and lemon wedges.

Ingredients 1  (3-lb.) boneless pork loin 1/2 teaspoon   kosher salt 1/2 teaspoon   freshly ground pepper 6 ounces   thinly sliced pancetta or bacon Kitchen string 2 tablespoons   olive oil 2  small onions, quartered (root end intact) 1  (12-oz.) package frozen pearl onions (about 2 cups) 2  garlic cloves, thinly sliced 3  fresh thyme sprigs 2  bay leaves 1  (12-oz.) bottle stout or porter beer 2 tablespoons   Dijon mustard 3  firm apples (such as Gala), divided 2 cups   jarred sauerkraut, rinsed 2 cups   finely shredded green cabbage 1 tablespoon   chopped fresh flat-leaf parsley 1 teaspoon   fresh lemon juice 1/2 cup   apricot preserves 1/4 cup   chicken broth Preparation 1. Trim fat and silver skin from pork. Sprinkle pork with kosher salt and pepper. Wrap top and sides of pork with pancetta. Tie with kitchen string, securing at 1-inch intervals. 2. Cook pork...