Simple Sweet Pork Tacos

Sweet Pork Tacos

1 lg pork roast

2 cans of salsa

2 cups of brown sugar

{I am cooking just for my husband and I, so I split this in 1/2... it still made a lot}.

Place the roast in a crock pot, and pour salsa and brown sugar over the top. Cook for 8 hrs on low heat. When the meat has cooked for 7.5 hrs, take out the roast, shred it with a fork, put it back into the crock pot, and mix it with the juices. Let it finish cooking for 30 minutes. 

Rosemary Balsamic Pork Tenderloin

I am just barley getting to posting what we had for dinner for Easter Sunday this year.  Our tradition in the past has always been to have ham, but last year we tried pork tenderloin for the first time and loved it so I decided that I would do it again this year.  I tried this new recipe and it was so delicious!  It comes from this cookbook.

1 1/2 pounds pork tenderloin
4-5 cloves garlic, finely minced
1 tsp crushed rosemary
1 tsp kosher salt
1/4 tsp black pepper
1 1/2 tsp balsamic vinegar
2 tsp olive oil

Preheat oven to 400 degrees
1. Combine garlic, rosemary, salt and pepper.  Massage the seasonings all over the pork loin.
2. Whisk together the balsamic vinegar and olive oil.
3. Place the seasoned pork tenderloin in a zip-top bag and add the oil and vinegar combination.  Seal the bag and refrigerate for 4-10 hours.
4. Removed the pork from bag and place in foil lined baking dish.
Place dish in preheated oven and bake until internal temperature of the roast reaches 160 degrees F.  About 20-25 minutes.
5. Let stand for 5 minutes and then slice into 1/2 inch pieces.  Spoon pan juices over roast before serving.

Peach and Mustard Glazed Pork Tenderloin

Last year were hosting my parents and a few of my siblings for Easter.  Our tradition has always been to have a ham for dinner on Easter but...I left it for the last minute and there were none to be had the night before.  Well, I had wanted to try this pork tenderloin recipe forever, so I decided that would be a good alternative.  Well, now that I have tasted it I don't think I can ever go back to ham.  It is heavenly!  I just had to share it on here.  Recipe from this cookbook. 
1/2 cup peach preserves
2 TBS Dijon mustard
2 tsp vegetable oil
1/4 tsp dried thyme leaves
1/4 tsp salt
2 pork tenderloins (about 3/4 pound each)

Mix all ingredients except pork.  Place pork in resealable plastic food-storage bag or shallow glass or plastic dish.  Pour preserves mixture over pork; turn pork to coat with preserves mixture.  Seal bag or cover dish and refrigerate at least 1 hour but no longer than 8 hours.  Turning occasionally.

Heat oven to 450 degrees

Remove pork from marinade, reserve marinade in a 1 quart saucepan.  Place pork in shallow roasting pan.  Insert meat thermometer so tip is in the thickest part of pork.

Bake uncovered 25 to 30 minutes or until thermometer reads 155 degrees.  Cover pork with aluminum foil and let stand 10 to 15 minutes, brushing once with reserve marinade, until thermometer reads 160 degrees (temperature will continue to rise about 5 degrees, and pork will be easier to carve.

Sweet Pork Tacos

I made this recipe quite a while ago for General Conference Sunday and I am dying to make it again. Probably going to throw it on the menu for the week. It is really easy, really good and makes good left overs, which is always a plus. It comes from this cookbook.

1 4 to 5 lb pork roast
2 cloves garlic, crushed
1 Tbsp. salt
1 can green chili enchilada sauce
1 cup brown sugar

Place pork roast in a crock pot and sprinkle with crushed garlic and salt. Cook on high for 6-8 hours, or until the roast easily pulls apart. Remove roast from crock pot, drain juices, and shred. Place back in crock pot.

In a bowl, combine the green chili enchilada sauce and the brown sugar. Pour over the shredded meat and stir to combine. Cook on high for one hour or low for 3 hours. Serve with corn or flour tortillas, shredded lettuce, black beans, shredded cheese, tomatoes, sour cream and guacamole.

Fresh tortillas are awesome with it too!

Simplest Peach Chops

I collect cookbooks. Strange I know, but I can't get enough of them. I love to flip through the pictures of wonderful meals and imagine myself cooking them. My husband sometimes brings them home for me when he travels on business (I always get a cookbook when I visit another place). He brought this one home for me a few weeks ago and I recently made this scrumptious dish from it. I always love to pare fruit with pork. This was easy and fast.

1 tsp salt
1/2 tsp ground black pepper
6 boneless pork chops, cut 1 inch thick (I just used the pork chops I had on hand-bone in)
2 Tbs olive oil
1/2 c. peach preserves,
2 TBS Dijon mustard
1 TBS water

1. Rub salt and pepper on both sides of the chops. In a medium skillet, over medium-high heat, heat the oil. Add the chops and cook for 2 minutes on each side or until browned. Reduce the heat to medium; add preserves, mustard and water. Cook, covered, for 3 to 4 minutes on each side or until the internal temperature reaches 150 degrees F.

Grilled Honey-Mustard Pork Chops and Rice Pilaf

These are so good! I am always looking for different recipes to grill with meat other than beef and chicken. I love this Betty Crocker pork recipe.

Honey-Mustard Pork chops

Honey Mustard Glaze
1/4 c. honey
2 TBS Dijon mustard
1 TBS orange juice
1 tsp chopped fresh or 1/4 tsp dried tarragon leaves (I left these out and it was still good)
1/2 tsp Worcestershire sauce
Dash of onion powder

Mix all ingredients together.

Grilling:

4 pork boneless loin chops, 1 inch thick

Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.

Cover and grill pork 4 to 5 inches from medium heat 14-16 minutes, brushing occasionally with glaze and turning once, until slightly pink in center. Discard any remaining glaze.


Rice Pilaf:

I always love to get this when I go to restaurants, but never make it. I saw this in the same Betty Crocker cookbook and decided to give it a whirl. It was actually really easy. I don't know maybe you already know this stuff, but I told you I am figuring it all out.

2 TBS of butter or stick margarine
1 small onion chopped (1/4 cup)
1 cup uncooked regular long grain rice
2 cups chicken broth
1/4 tsp salt

Melt butter in saucepan over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, until tender.

Stir in rice. Cook 5 minutes, stirring frequently. Stir in broth and salt.

heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer 16 minutes (do not lift cover or stir); remove from heat. Let stand covered 5 minutes.