TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice
- Whisk together brown sugar and pineapple juice.
- Blend in preserves.
- Generously salt and pepper the pork loin.
- Marinade roast overnight in jam mixture.
- Preheat oven to 425 degrees.
- Spread a small layer of the glaze on the bottom of the roasting pan.
- Lay the pork loin on top and spread the remaining glaze on top and along the sides.
- Baste as necessary.
- Bake 45-60 minutes or until meat thermometer reads 170 degrees.
1 bag baby carrots
1 box sliced mushrooms
14.5 ounce can Hunt’s petite diced tomatoes
1 pound pork loin or 4 boneless pork chops
1 tablespoon herbs de provence
1 can cream of potato soup
1 tablespoon Classico sun dried tomato pesto
3 tablespoons dry sherry (I used Amontillado)
- Combine carrots, mushrooms and tomatoes in a 5 quart slow cooker.
- Season pork with salt and pepper.
- Place on top of vegetables.
- In a small bowl combine, soup, pesto and sherry, blending well.
- Pour over pork.
- Cover and cook on low 4-6 hours.
- Remove pork and shred with 2 forks.
- Return pork to vegetable mixture and mix well.
- Serve over mashed potatoes or noodles.
Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam.
Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
- In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned.
- Stir in crushed tomatoes (juice included) and tomato sauce.
- Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
- In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375 degrees.
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish.
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with a third of mozzarella cheese slices.
- Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
- Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes.
- Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.
My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome. Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect! Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once. I can’t wait to try it on some banana bread and meatloafs.
Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat
- Preheat oven to 350 degrees.
- Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
- Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
- Using fork, mash bread mixture until no large dry bread chunks remain.
- Add mixture to beef mixture and blend until well mixed.
- Form 1-inch round meatballs. You’ll have about 25-30.
- Bake 20-25 minutes until cooked through.
- At this point you can either complete the recipe or freeze the meatballs for a later weeknight.
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper
- Melt butter over medium high heat.
- Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
- Slowly whisk in broth.
- Add brown sugar and bring to simmer.
- Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
- Stir in cream and return to simmer.
- Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes. If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
- Stir in lemon juice; season with salt and pepper to taste and serve over noodles.
3 pounds cut spareribs
1 can Peach Comstock*
1 cup Sweet Baby Ray’s hickory smoke BBQ sauce**
Juice of 1 lemon
salt and pepper
1 tablespoon Frank’s hot sauce
- Sprinkle ribs with salt and pepper; rub well.
- Place in baking dish and top tightly with foil, shiny side in.
- Bake at 400 degrees for 1 hour, reduce heat to 375 degrees for an additional 30 minutes.
- Pour off any excess liquid.
- In the meantime pour peach Comstock into a food processor and puree.
- Add BBQ sauce, hot sauce and lemon juice. Pulse until well blended.
- Remove from oven, brush meat with sauce, turn, brush sauce on other side.
- Bake at 375 degrees with foil loose and open 30 minutes.
*Cherry works great too!
**or any other favorite brown sugar based sauce – I’m allergic to mustard so Sweet Baby Ray’s is about the only prepared sauce on the market I can use. I really prepare to make sauce fresh.