1 tsp salt
1 tsp pepper, fresh cracked
2 tbsp olive oil
3 lb pork tenderloin
1 oz ranch dressing mix packet
4 oz butter
1 lemon juice
1/4 cup cilantro or parsley, to garnish
Preheat oven to 375 degrees.
Generously season pork tenderloin with salt and pepper.
In a large, heavy pan, heat olive oil until it is shimmery.
Brown pork tenderloin on all sides – about 2-3 minutes per side.
While pork browns, make gravy by combining melted butter, ranch dressing mix packet, and the juice of one lemon. Stir well to dissolve ranch dressing packet powder.
Lay a sheet of foil on a baking sheet and place pork tenderloin in pouch.
Drizzle ranch dressing gravy over pork tenderloin.
Close foil pouch and bake for 30 minutes, checking temperature with a digital meat thermometer at about 25 minutes.
When pork has reached 145 degrees internal temperature, remove from oven, keeping foil pouch closed.
Let rest for at least 10 minutes to continue carryover cooking to the newly recommended 150 degrees internal temperature for pork.
Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep.
Source: Easy Baked Ranch Pork Tenderloin and Gravy Recipe – Sweet Cs Designs
1 pork butt (8 pounds)
6 to 7 heaping tablespoons olive oil
Rub olive oil evenly over butt. Season pork butt generously with dry rub seasoning. Place pork in a resealable plastic bag or wrap with plastic wrap and refrigerate overnight.
Preheat smoker to 225°F.
Place butt on middle rack of smoker and smoke for 7 to 8 hours or until internal temperature reaches 165°F. Remove from smoker. Cover with heavy-duty aluminum foil and return to smoker. Continue to cook until internal temperature reaches 185°F. Increase smoker temperature to 275°F. Smoke for an additional 2 hours or until internal temperature reaches 210°F. Let meat rest inside foil for 30 minutes. Then pull pork.
Frikadeller Meat Patties with Sauce
For the frikadeller (meat patties)
1/2 lb ground pork
1/2 lb ground beef
1/2 cup grated onion
3 Tablespoons flour
1 1/2 cups half-and-half milk
1 egg, well beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter
For the Sauce:
1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 tablespoon packed brown sugar
1/2 cup ml heavy cream
2 teaspoons fresh lemon juice
Salt and ground black pepper
For the Patties
1. Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly. Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture. You can do this by hand but it will take a little longer.
2. Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy. Pour into smaller container and refrigerate for 30 minutes to firm up.
3. Melt butter in large non-stick skillet over medium-high heat. Using a spoon, drop meat mixture directly into skillet. Do not crowd. Fry patties for 3 minutes per side. Keep warm while making sauce.
For the Sauce:
1. Discard oil in pan and wipe clean with paper towel. Return pan to medium-high heat and add butter. 2. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, 1 to 2 minutes. 3. Slowly whisk in broth. Add brown sugar and bring to simmer.
4. 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 patties to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve over egg noodles.
Prep Time: 10 Minutes
Cook Time: 10 Hours 30 Minutes
Ready In: 10 Hours 40 Minutes
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup water
1 1/2 pounds boneless pork chops
1 teaspoon ground black pepper
1 (14.5 ounce) can green beans
4 potatoes, peeled and cubed
1. Pour soup into slow cooker. Stir in water to thin soup slightly. Season each pork chop with a dash of pepper, and place chops in slow cooker. Cover, and cook on Low for 7 to 8 hours.
2. Add green beans and potatoes, and cook on High for 2 to 2 1/2 hours. Stir, remove from heat, and serve.
serves 12, prep 20 min, cook 8+ hours in slow cooker
* 5 lb boneless pork shoulder, cut into large chunks
* 2 tbsp oil
* salt and pepper
* 1 (12 oz) can Root Beer or Dr. Pepper
* small buns or dinner rolls
* your favorite barbecue sauce
1. Sprinkle pork with salt and pepper.
2. Heat oil over medium heat in a large, heavy pot or dutch oven.
3. Sear pork shoulder pieces a few at a time until all sides are browned and caramelized.
4. Add pork to a slow cooker as they finish.
5. Pour soda over pork and turn slow cooker to low and cook 8-20 hours.
6. To serve, use two fork to slightly shred meat leaving some larger pieces.
7. Split buns or dinner rolls and lightly toast.
8. Toss each serving with a little barbecue sauce just to moisten.
9. Serve tucked into warm rolls with a little broccoli slaw or coleslaw if desired.
To make a quick slaw: toss packaged broccoli slaw or bagged coleslaw with 1/4 cup mayo, 2 tbsp buttermilk or milk, a tablespoon of cider vinegar, lemon, or lime juice and a pinch of sugar, salt, and pepper. Make this at least 30 minutes before you are ready to serve and chill it until dinner time.
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