The Great Pork Stock up

In honor of the awesome sale on whole pork loin roasts at the new HEB, I am posting some of my favorite tried and true pork recipes. So stock up and fill those freezers for those crazy weeknights when the temptation to eat out strikes. The holidays are coming and I need a fat wallet not a fat butt from eating out all the time!

This first dish is a great one to have a busy weeknight. I serve this Slow Cooker Green Chili Pork with corn tortillas and topped with some pico de gallo. Add some black brand and corn salad and you have a great, healthy and super easy meal.

Slow Cooker Green Chili

3 pound boneless pork loin
8 oz jar of salsa Verde

3 tablespoons of lime juice

Place all ingredients in a large freezer bag and freeze.

Thaw completely and place contents of bag in slow cooker. Cover and cook on low for 6-7 hours. Serve with corn tortillas and salsa of your choice.

This one has been a favorite of friends and customers. The roasted pork looks amazing on its own, but once you add the tart cherry sauce it is A-M-A-Z-I-N-G.

Doesn't it look awesome!!!!

Roasted Loin of Pork with Tart Cherry Sauce (Diabetic)

1 boneless pork loin roast (about 4 pounds), fat trimmed
Salt
Pepper
1 cup dry red wine
1/2 cup orange juice
3 tablespoons chopped shallots or onions
1 clove garlic, minced
1/8 teaspoon ground allspice
1/8 teaspoon pepper
3 tablespoons cornstarch
1/3 cup cold water
1 pound fresh or frozen cherries
1/4 to 1/3 cup Equal Spoonful or Splenda

1. Lightly sprinkle roast with salt and pepper and place in a gallon freezer bag.

2. Combine wine, orange juice, shallots, garlic, ginger root, allspice and 1/8 teaspoon pepper in a quart size bag and seal. Place in the bag with the roast. And tape to the bag of frozen cherries – Freeze.

3. Thaw completely

4. Place roast on rack in roasting pan. Insert meat thermometer so tip is in center of meat. Roast at 325°F (160°C) until thermometer registers 170°F (80°C), about 2 hours

5. Heat the contents of the wine bag to boiling in medium saucepan; reduce heat to low and simmer, covered, 10 minutes.

6. Heat to boiling once more. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Stir in cherries; cook over low heat 2 to 3 minutes. Remove from heat; cool 2 to 3 minutes. Stir in Equal® Spoonful™ Slice pork and arrange on platter; serve with Cherry Sauce.

Makes 12 servings.

Note: Tart Cherry Sauce is also excellent served with venison or other game.

Nutrition Information Per Serving: Serving Size: 1/12 recipe (approximately 4 ounces of meat) Calories: 315, Saturated Fat: 5 g, Protein: 33 g, Cholesterol: 90 mg, Carbohydrates: 9 g, Fiber: <1 g, Total Fat: 16 g, Sodium: 99 mg


The next one is Pork Roast with Apples and Mushrooms. This  is a wonderful fall dish. The only problem is that you have to remember to go back to the store to get mushrooms and apples for cooking day.

Pork Roast with Apples and Mushrooms


Serves 12

1 tablespoon dried thyme
½ tsp salt
¼ tsp pepper
3-4 pound boneless pork loin



Sauce:
½ cups apple juice
¾ cup chicken broth
¼ cup dry sherry

For serving day:

4 small cooking apples – peeled cored and cut into wedges

2 cups mushrooms

2 tablespoons butter

Combine thyme, salt and pepper. Package in a sandwich bag Combine the sauce ingredients and package in a one quart freezer bag. Place the pork loin in a gallon freezer bag, tuck in the pieces and sauce bag- seal and freeze.

To serve-thaw the roast and rub with the thyme mixture- Place on a rack and roast at 325 for 2 hours or until thermometer registers 160.

Meanwhile in a large skillet melt butter and add the sauce packet then add the apple wedges. Cook and stir until golden. Remove the apple wedges and add the mushrooms until tender.

Serves slices of pork with the apples and mushroom sauce.