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Old 12-20-2007, 05:05 AM   #1
Senior Member
 
Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
PORK ROAST

2 lbs. rolled pork roast
1 pinch each of sage, rosemary & thyme
Salt & pepper all over
1/4 c. orange juice
2 tbsp. pure honey
Tinfoil
1 clove garlic

Cut garlic clove and rub over roast. Salt and pepper. Sprinkle with sage, rosemary and thyme. Wrap in tinfoil. Place in 9 x 13 inch roasting pan with 1/4 inch of water. Cook for 3 hours at 350 degrees.
Heat orange juice and honey in saucepan. One half hour before serving, baste top of roast with honey and orange juice several times. Enjoy!
==========================================
Pork Loin Roast with Brown Sugar Glaze

~~~On the Rotisserie~~~
Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast.

Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.

Place on rotisserie and roast at low to moderate temperature until well done, 170º F. Allow 2 to 2-1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.

~~~In the Oven~~~
Season as above. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325º F., oven until the thermometer registers to 170º F. Allow 2-1/2 to 3 hours (30 to 40 minutes per pound) for roasting. During last 1/2 hour, brush on Brown Sugar Glaze.

~~~Brown Sugar Glaze~~~
1 cup brown sugar
2 TB flour
1/2 tsp. dry mustard
1 tsp. ground cloves
1/4 cup cider vinegar

Mix together all ingredients. Brush glaze on meat during cooking.
================================================== ===
Herbed Pork Chops with Tomatoes and Spinach

4 pork chops about 3/4 " thick
1 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon white pepper
2 teaspoons parsley
2 cups canned diced tomatoes
1 cup frozen spinach
1 cup sliced fresh mushrooms

Mix all herbs together. Rub well into pork chops. Heat heavy skillet over medium-hot heat. Put in 1/4 cup olive oil, and heat for a few seconds. Add pork chops and quickly brown on both sides. Reduce heat to

medium low and add tomatoes, spinach and mushrooms, stirring to mix vegetables. Cover tightly and cook for about 30 minutes, until pork chops are done. Place pork chops in center of serving platter and spoon vegetables around them.

================================================== =====
Barbecued Pork Strips C/P

3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)

In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
--
================================================== ========
Crock Pot Mexican Pork and Beans

1 lb. boneless pork loin roast, cut into 1" pieces
1/2 onion, chopped
1 can (15 oz.) Ro-tel tomatoes with green chiles, undrained
1 can (14-1/2 oz.) chicken broth
2 tsp. chili powder
1 can (15 oz.) pinto beans, rinsed and drained

Mix pork and remaining ingredients (except beans) in a 3 to 4 quart crock pot/slow cooker. Cover and cook on LOW heat setting for 6 to 8 hours until pork is tender.
Add beans, cover crock pot, and cook for an additional 10 to 15 minutes until hot.

4 servings.

================================================== =======
Portuguese Pork Tenderloin
4 servings

1 pound pork tenderloin
Salt - to taste
Freshly-ground black pepper - to taste
Paprika - to taste
1 tablespoon butter
1/4 cup sliced onion
1/2 cup sliced mushrooms
1/3 cup dry white wine
1/4 teaspoon rosemary
1 tablespoon lemon juice
2 tablespoons chopped parsley

Season tenderloin with salt, pepper and paprika. Saute pork in butter until golden brown. Add sliced onions and mushrooms.
Saute for a minute or two. Add wine and rosemary.
Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.

================================================== ======
Grilled Cranberry Onion Pork Roast

2 lb. boneless pork top loin
1 can (16 oz.) whole cranberry sauce
1 pkg. (1 oz.) dried onion soup mix

Season roast with salt and pepper; place over indirect heat on grill. Stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperature with a meat thermometer is 155º F - 160º F), about 30 - 45 minutes.
Let roast rest about 5 - 8 minutes before slicing to serve. Heat any leftover basting mixture to boiling, stir and boil for 5 minutes and serve alongside roast.

Servings: 6.


Karl
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2003 F250 Super Duty 7.3 PS
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Old 12-20-2007, 05:05 AM   #2
Senior Member
 
Kebamo's Avatar
 
Join Date: Jun 2006
Location: Myrtle Beach, SC
Posts: 138
PORK ROAST

2 lbs. rolled pork roast
1 pinch each of sage, rosemary & thyme
Salt & pepper all over
1/4 c. orange juice
2 tbsp. pure honey
Tinfoil
1 clove garlic

Cut garlic clove and rub over roast. Salt and pepper. Sprinkle with sage, rosemary and thyme. Wrap in tinfoil. Place in 9 x 13 inch roasting pan with 1/4 inch of water. Cook for 3 hours at 350 degrees.
Heat orange juice and honey in saucepan. One half hour before serving, baste top of roast with honey and orange juice several times. Enjoy!
==========================================
Pork Loin Roast with Brown Sugar Glaze

~~~On the Rotisserie~~~
Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast.

Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod.

Place on rotisserie and roast at low to moderate temperature until well done, 170º F. Allow 2 to 2-1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.

~~~In the Oven~~~
Season as above. Place roast, fat side up, on rack in open roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325º F., oven until the thermometer registers to 170º F. Allow 2-1/2 to 3 hours (30 to 40 minutes per pound) for roasting. During last 1/2 hour, brush on Brown Sugar Glaze.

~~~Brown Sugar Glaze~~~
1 cup brown sugar
2 TB flour
1/2 tsp. dry mustard
1 tsp. ground cloves
1/4 cup cider vinegar

Mix together all ingredients. Brush glaze on meat during cooking.
================================================== ===
Herbed Pork Chops with Tomatoes and Spinach

4 pork chops about 3/4 " thick
1 teaspoon dried savory
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon white pepper
2 teaspoons parsley
2 cups canned diced tomatoes
1 cup frozen spinach
1 cup sliced fresh mushrooms

Mix all herbs together. Rub well into pork chops. Heat heavy skillet over medium-hot heat. Put in 1/4 cup olive oil, and heat for a few seconds. Add pork chops and quickly brown on both sides. Reduce heat to

medium low and add tomatoes, spinach and mushrooms, stirring to mix vegetables. Cover tightly and cook for about 30 minutes, until pork chops are done. Place pork chops in center of serving platter and spoon vegetables around them.

================================================== =====
Barbecued Pork Strips C/P

3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)

In a heavy skillet brown pork strips in a little vegetable oil. Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
--
================================================== ========
Crock Pot Mexican Pork and Beans

1 lb. boneless pork loin roast, cut into 1" pieces
1/2 onion, chopped
1 can (15 oz.) Ro-tel tomatoes with green chiles, undrained
1 can (14-1/2 oz.) chicken broth
2 tsp. chili powder
1 can (15 oz.) pinto beans, rinsed and drained

Mix pork and remaining ingredients (except beans) in a 3 to 4 quart crock pot/slow cooker. Cover and cook on LOW heat setting for 6 to 8 hours until pork is tender.
Add beans, cover crock pot, and cook for an additional 10 to 15 minutes until hot.

4 servings.

================================================== =======
Portuguese Pork Tenderloin
4 servings

1 pound pork tenderloin
Salt - to taste
Freshly-ground black pepper - to taste
Paprika - to taste
1 tablespoon butter
1/4 cup sliced onion
1/2 cup sliced mushrooms
1/3 cup dry white wine
1/4 teaspoon rosemary
1 tablespoon lemon juice
2 tablespoons chopped parsley

Season tenderloin with salt, pepper and paprika. Saute pork in butter until golden brown. Add sliced onions and mushrooms.
Saute for a minute or two. Add wine and rosemary.
Cover and cook over low heat for 45 to 60 minutes, or until done. Add lemon juice and parsley just before serving.

================================================== ======
Grilled Cranberry Onion Pork Roast

2 lb. boneless pork top loin
1 can (16 oz.) whole cranberry sauce
1 pkg. (1 oz.) dried onion soup mix

Season roast with salt and pepper; place over indirect heat on grill. Stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperature with a meat thermometer is 155º F - 160º F), about 30 - 45 minutes.
Let roast rest about 5 - 8 minutes before slicing to serve. Heat any leftover basting mixture to boiling, stir and boil for 5 minutes and serve alongside roast.

Servings: 6.


Karl
__________________
2 B 1 ASK 1 32nd Degree MM

2003 F250 Super Duty 7.3 PS
Kebamo is offline   Reply With Quote
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