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Bacon “Wellington” Pork Roast

April 24, 2016

With bacon as the puff pastry, this Bacon “Wellington” Pork Roast not only looks amazing, but tastes amazing, too.   We have a Costco membership.  Mainly just for gas.  We very RARELY go into the store to purchase anything, but recently we needed to go in and purchase some Bounce, some canned goods, and a few other items that are just cheaper for us to buy there.  While we’re there, we always peruse the meat aisle to see what looks good to pick up for some dinners.   Well, on this particular … [Read more...]

10 Comments
Filed Under: Main Dish - PorkTagged: easy, main dish, mustard, oven recipe, pork, pork roast, quick, rosemary

Milk Braised Pork Loin

February 2, 2016

Milk Braised Pork Loin is seared and then braised in milk for an amazingly tender and delicious meal. The milk makes for an super tender pork roast and gravy that is to die for! You'll want to lick the pan and savor every last drop.

Milk Braised Pork Loin is seared and then braised in milk for an amazingly tender and delicious meal.  The milk makes for an super tender pork roast and gravy that is to die for!  You'll want to lick the pan and savor every last drop. … [Read more...]

5 Comments
Filed Under: Main Dish - PorkTagged: baked, braised, Holidays, main dish, oven recipe, pork, pork roast, Valentine's Day

Ginger and Thyme–Brined Pork Loin

September 24, 2012

Ginger and Thyme–Brined Pork Loin Cooking Light  APRIL 2009 So, after weeks and weeks of planning, DF and DSM FINALLY came for dinner this weekend.  I saw this recipe on the myrecipes site and thought it would be perfect.  Of course I couldn't find the ginger preserves.  Didn't even think I would and had resolved myself to just using orange marmalade. It was flavorful, but didn't have as much thyme flavor as I thought it would.  I think I would make a casting sauce out of more of the … [Read more...]

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Filed Under: Recipe ReviewTagged: ginger, main dish, oven recipe, pork, pork roast

Pork Tenderloin with Paprika Spice Rub

November 9, 2008

Pork Tenderloin with Paprika Spice RubPaprika Spice Blend Cooking Light, NOVEMBER 2008 If you make this, make sure to use an old pan or cover the one you have with tin foil. I used my good roasting pan, and it took a good three days to come clean. The combo of the high heat and the spices and juice in the tenderloin just cemented to the bottom of the pan. I thought it was like a dry rub for barbecue, but it wasn't really. I cooked the tenderloin perfectly so it was nice and juicy. The spice … [Read more...]

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Filed Under: Recipe ReviewTagged: main dish, pork, pork roast, Tex-Mex

Rosemary Pork Tenderloin

October 23, 2008

Rosemary Pork Tenderloin Cooking Light, December 2001 This was easy to make, but it was weird. We had the tenderloin in the freezer, so I thought we'd try this. You slice the tenderloin, making it quicker to cook, I guess. I'm the victim of not reading the directions and thought it was roasted whole. Anyway, I start the - chops at this point and have all the other ingredients prepped to make it go faster. Maybe it was because we don't have a lid to fit the pan entirely that it turned out … [Read more...]

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Filed Under: Recipe ReviewTagged: main dish, pork, pork roast, rosemary, tenderloin

Hoisin Pork Tenderloin

March 10, 2008

Hoisin Pork Tenderloin Cooking Light, April 2007 This was REALLY good. I can't put much on the sauce, though. The glaze was excellent on the pork, but you cook the marinade and serve it on the side. It just tasted like salty garlic to me. I don't think I would put some over my pork next time. The marinade becomes a nice crusty glaze over the pork. It went really well with the Garlic and Ginger Rice we made. That and some sugar snap peas made for a very filling meal. Mini … [Read more...]

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Filed Under: Recipe ReviewTagged: Asian, main dish, pork, pork roast, tenderloin

Pork Tenderloin with Mustard Sauce

March 6, 2008

Pork Tenderloin with Mustard Sauce Cooking Light, October 2001   Man was this fantastic!! The wine and mustard sauce was REALLY GOOD! I'd use that for other meats, that's for sure. The pork was a little too done, but I don't think I cut it up thick enough. It wasn't dry, though. And it was nice and tender from braising in the wine sauce. I'd DEFINITELY make this again!! Knife Cutting board Measuring cups and spoons Large nonstick skillet Two small bowls Whisk Tongs Serving … [Read more...]

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Filed Under: Recipe ReviewTagged: main dish, pork, pork roast, tenderloin

Pork Tenderloin Studded with Rosemary and Garlic

January 10, 2008

Pork Tenderloin Studded with Rosemary and Garlic Cooking Light, OCTOBER 2002 This was okay. I thought the garlic overpowered the rosemary a bit. I think next time, I will let the pork rest with the herbs on it before putting it in the oven. The flavor didn't penetrate much of the pork, either. I made some shallow slits across the top of the loin. I think next time I'll make some smaller, deeper slits and make sure the mixture is deep in the pork. I didn't want to make too many deep … [Read more...]

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Filed Under: Recipe ReviewTagged: main dish, pork, pork chops, pork roast

AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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