This recipe is dedicated to my precious grandfather, Newt Strength. He loved pork more than anyone I know, except for maybe my father. He came to visit me once in North Carolina before he passed away and I made him this pork loin. He loved it. It’s one of the last things I was able to do for him. I love and miss you, Newk!
Garlic Rosemary Roasted Pork Loin
2 lbs boneless pork loin roast
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper
1/4 cup olive oil
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste.
Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven for 2 hours, turning and basting with pan liquids.6
After 2 hours remove pork roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
These easy pork chops are delicious with this sauce. Next time I make it, I’m skipping the racks and just letting them lay around in the sauce to soak it up. Otherwise, it doesn’t pick up as much flavor as it could. Hope you like it!
Broiled Pork Chops
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon pepper
6 pork chops
In a saucepan, combine the first nine ingredients; bring to a boil.
Reduce heat; simmer for 5 minutes, stirring occasionally.
Set aside half of the sauce.
Place chops on broiling pan rack.
Broil about 4 inches from the heat for 4 minutes on each side.
Brush with remaining sauce.
Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear.
Summertime means Grilling Time! With this recent heat wave we’ve experienced (112 says my car!) I can’t see turning on the oven for anything. It just heats up the entire house and my air conditioner runs non-stop as it is. Time to fire up the grill! This marinade is sweet and tangy and is perfect with pork. It can also be used for beef and even chicken. Even more important: I have each of these ingredients in my pantry on any given day. Try it tonight if you are stumped on what to do with that bare pack of meat. Original recipe from Boomette
Mop and Marinade Sauce
1/4 cup brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup honey
1/4 cup real maple syrup
1/4 cup soy sauce
1/4 cup prepared yellow mustard
2 teaspoons Worcestershire sauce
2 garlic cloves, chopped
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 teaspoon ground rosemary
Mix all ingredients and pour over meat as marinade, or use as a mopping sauce on ribs or pork tenderloin, basting fresquently on the grill.