pork Archives - Spindles Designs by Mary and Mags

Roast Pork Loin with Brown Sugar & Apple Juice

June 16, 2015 by Mary Ellen Stringham 4 Comments

If my father were still living he would love this recipe. He was truly a meat and potatoes man. John, my husband and the father of my children loves to make this dish. So here’s to you, Fathers. “Happy Father’s Day!”

[Read more…]

Please follow and like us:

Bacon Stuffed Pork Tenderloin

January 5, 2015 by Margaret Leave a Comment

I’d never made Bacon Stuffed Pork Tenderloin (wow that’s a mouthful) before and let me just say… yummy! This recipe is a win at my house, very tender and packed with lots of flavor. I think the bacon inspired the kids to try the tenderloin. They love bacon so I think it really helped. I hope you enjoy it too. It’s pretty easy to make. The tricky part it getting the skewers to hold the tenderloin together. I used small turkey skewers, because that is all I had, something a little larger might work better.

Bacon Stuffed Pork Tenderloin

Pork Tenderloin

Stuffing

4 -6 slices of Bacon

Skewers or Toothpicks

Place on a baking sheet.

Cook at 425 degrees for 25 – 35 min per pound or until your meat thermometer reads 170 degrees.

Let the Pork Tenderloin stand for about 10 min. Oh…be sure to remove all skewers and toothpicks.

Slice, serve and enjoy!

Thanks!

Margaret

If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Please follow and like us:

Shepherd’s Pie

November 14, 2014 by Mary Ellen Stringham 4 Comments

Do you know the names of these vegetables?

These are the great root vegetables that make this

“Shepherd’s Pie”

very different and very tasty.

This however is not an inexpensive recipe to make. These vegetables are not as commonly used and thus cost more,

but oh is it worth it.

2 lbs Yokon Gold potatoes, peeled and quartered

1 large celery root – peeled and cut into chunks

3 tbsp butter

1/2 cup sour cream

1 cup potato water, reserved from cooking potatoes

2 lbs pork sirloin roast, cut into 1/2 inch cubes

1- 2 tbsp olive oil

3 medium carrots, peeled and diced

2 large parsnips, peeled and diced

6 baby or 2 medium leeks, white part only chopped

1 small fennel bulb, chopped

4 tbsp flour

2 cups chicken broth

salt and pepper to taste

1/2 – 1 cup grated medium cheddar cheese

Place potatoes and celery root in large pot and almost cover with cold water. Bring to a boil and simmer until a knife pierces the vegetables easily. Drain the potatoes and celery root, mash with butter and sour cream. Add reserved potato water as needed, for smooth and creamy mashed potatoes. Set aside. In a large Dutch oven, heat the olive oil and brown the pork chunks. Add leeks, parsnips, fennel and carrots to Dutch oven.

Saute until the leeks are tender. Sprinkle with flour; and cook and stir for two minutes. Pour in broth and bring to a boil stirring. Simmer 2 minutes. Pour meat mixture into a tall 3 quart casserole and spread the mashed potatoes on top. Sprinkle with grated cheese. Bake at 375 degrees for 30 minutes or until hot, bubbly and browned slightly.

Makes 8-12 really big servings.

This is definitely a meal in a bowl.

Enjoy!

Mary Ellen

If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Please follow and like us:

Spice Rubbed Pulled Pork

September 26, 2014 by Mary Ellen Stringham 3 Comments

Sometime I want a great meat sandwich without having to go to a restaurant. You just can’t beat a good pulled pork. So here is another pulled pork recipe.

“Spice Rubbed Pulled Pork”

Spice Mix

1 tbsp onion salt
2 tbsp paprika
1/4 cup brown sugar
2 tsp chili powder
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cyan pepper

Combine ingredients in a small bowl and mix thoroughly.

2 1/2 pounds boneless pork roast
3/4 cup cider vinegar

Rub the spice mix into the pork roast. Wrap the roast in plastic wrap and refrigerate for 1 hour to overnight.

Place spiced pork into crock pot or slow cooker. Add cider vinegar. Cover and cook on low 6 to 10 hours, until tender. Shred into bite size pieces. Toss lightly to coat pork in the spicy liquid. Serve on your favorite roll or bun.

It freezes great for leftovers on another day.

I tastes good with just a little BBQ sauce on it too. Make some for your next family party.

Mary Ellen

If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Crock Pot BBQ Pulled Pork

July 23, 2014 by Margaret 8 Comments

I have not enjoyed cooking this summer. I’ve lost all motivation to be in my kitchen. I’m blaming the heat. I’m hoping, and I’m sure my husband is hoping too, that my desire to cook returns. In the mean time we’re eating a lot of sandwiches. BBQ Pulled Pork is a family favorite. Good thing you just toss everything in the crock pot.

Isn’t the crock pot great. I really don’t use my enough. If I was like my sister and had a stash of Crock Pot Freezer meals ready to go, my summer meals would be better. Maybe I just need more recipes. Hmmm, Okay! Now I’m thinking cooking could start to get fun again. Lets change things up a bit. So for your change up. Try our Crock Pot BBQ Pulled Pork, you’ll love it.

Crock Pot BBQ Pulled Pork

1 – 3 pound boneless pork roast

1 onion, chopped

1/2 cup chicken broth or water

2 cups bottled or homemade barbeque sauce

2 tablespoons dry mustard

2 tablespoons honney

1 tablespoon soy sauce

salt and pepper

Sprinkle onion on the bottom of crock pot. Place pork on top. Add broth, cover, and cook on low for about 8 hours. Remove pork roast and let cool enough to handle.

Pull pork roast into thin shreds. You’ll want to remove any fat and gristle. Skim fat from broth. Return pulled pork to crock pot.

Stir in barbecue sauce, dry mustard, honey, and soy sauce.

Cook for 1 hour on low.

Serve on toasted rolls or hamburger buns.

I hope you enjoy. We sure did!

Stay tuned I’m thinking of returning to the kitchen soon.

Do any of you loose you desire to cook in the summer?

What do you do about it?

If you are new to Spindles Designs we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.