Crockpot Onion Pork Roast

1 (2 pound) pork roast
3 Tbsp dry onion soup mix
3/4 cup beef stock
3 tablespoons soy sauce
2 tablespoons minced garlic

Mix onion mix, stock and soy sauce in crockpot. Place pork roast in crockpot and top with garlic. Cook on low 4 hours, then scrape off garlic and mix into au jus. Cook on low 1-2 more hours. Serve with mashed potatoes.

San Fran Pork

This recipe was adapted from one that used pork chops. We didn't have chops, we had butt steak. I didn't want to use the crockpot, in case the smell made me sick and permeated the house for 6 hours. I marinated the meat for 6 hours in the fridge and then baked some and pan-fried some. Mike loved it both ways (even had leftovers for breakfast)! 

2 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1/4 cup reduced-sodium soy sauce 1/4 cup chicken stock 2 tablespoons packed light brown sugar 1/4 teaspoon red pepper flakes(don't leave these out! They don't make it spicy; they add good flavor!) Salt and pepper for seasoning pork for 4 (4 chops, 4 steaks, a 3-lb roast, etc)
Combine all ingredients (except for pork) in a gallon size zip-up bag and squoosh to mix. Then add pork, seal, squoosh again to coat the pork, and put in your fridge to marinate for 6-12 hours.

Preheat oven to 425. Pour meat and marinade into a baking dish. Bake until done (pork needs an internal temperature of 170 to be considered done, so let a thermometer be your guide). For the steaks pictured, it took 25 minutes.

Pork Tenderloin with Cilantro Pesto

4 tablespoons olive oil
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 cloves of garlic, chopped
1 inch fresh ginger, peeled and chopped
2 pounds of pork tenderloin

Pesto:
1 bunch of cilantro, leaves only
2 large garlic cloves
1-inch piece of ginger, peeled and sliced thin
1 tablespoon fish sauce
1/4 cup olive oil (or less, to taste)
1 teaspoon sesame oil (or more, to taste)
1/4 cup almond butter
1 teaspoon honey (optional)
1/2 – 1 cup coconut milk
sea salt to taste

To make pesto:
Blend sauce ingredients in blender or food processor until smooth, adding coconut milk until preferred consistency is reached.


Slice the tenderloin into rounds of 1-inch thickness. Mix oils and vinegar, add garlic and ginger. Marinate the pork slices in a non-reactive glass container for at least 2 hours or overnight, turning at intervals to marinate both sides of the slices.

To cook the pork, heat some coconut oil, lard, or olive oil in a large skillet over medium-high heat. Quickly sear the slices, turning once, until just cooked through. Do not crowd the pan, cook in batches as needed so they sear and don’t steam. Keep each batch warm in a warm oven or covered in foil wrap.

To serve: Put a few slices of pork on a plate with a little bit of pesto on each slice, or serve pesto on the side. (A little pesto goes a long way.)

Asian Peanut Butter Pork

2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut or other nut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 6 hours, or on high for 4. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanut-buttery goodness. Garnish with chopped peanuts, and serve with steamed rice and lime wedges.

Alfredo Pork Medallions

1-lb pork tenderloin, cut into 1/2-inch-thick slices (or 1-lb pork chops)
4 oz cream cheese, cubed
1/3 c chicken broth
1/4 c balsamic vinaigrette
1/4 c parmesan cheese
1 T lemon juice
1 cup fresh or frozen peas
2 T chopped fresh basil (optional garnish)
16 oz cooked egg noodles

Cook meat in small amount of oil, 2 minutes on each side or until lightly browned. Add rest of ingredients except for peas; stir until cream cheese is melted and well blended. Add peas; cook until sauce is thickened and meat is cooked through.
Sprinkle with basil and serve over egg noodles.

Herb-Glazed Pork Roast

1 3-lb boneless pork roast
1 1/4 c chicken broth
1/2 c white wine (or chicken broth)
1/2 c apple juice or apple cider
1 T dijon mustard
1 t dried thyme
1 t dried marjoram
1/4 t pepper

2 t cornstarch
1 tablespoon peach or apricot preserves

Place roast in large resealable plastic bag set in bowl. For marinade, mix broth, wine, apple juice, mustard, thyme, marjoram and pepper. Pour over roast; seal bag. Marinate in fridge 6 hours or overnight, turning occasionally. Drain, reserving 1 1/2 cups of marinade. Cover and chill reserved marinade.
Place roast on rack in shallow roasting pan. Roast in 325* oven for 1 1/4 hours (or until thermometer in center of roast registers 150*).
Meanwhile, for sauce, in saucepan stir reserved marinade into cornstarch; whisk in preserves. Cook and stir until bubble; cook and stir 2 minutes more. Brush roast 2 or 3 times with sauce after 1 hour of roasting. Cover roast with foil; let stand 15 minutes. The temp of the roast after standing should be 160*. Bring remaining sauce to boiling. Serve roast with sauce and Mashed Sweet Potatoes.

Red Curry Pork/Chicken

2 T oil
1 1/2 T red curry paste
1 can coconut milk
1 lb pork or chicken, cut into bite size pieces
2 t sugar (optional)
2 t fish sauce
1 red bell pepper, sliced
10 large basil leaves, chopped

Heat the oil in wok or deep frying pan over medium heat. Add curry paste and simmer until dissolved. Stir in coconut milk and allow to heat up. Add meat and simmer for 4 or 5 minutes. Add sugar, fish sauce and bell pepper. Simmer until meat is cooked through. Add basil, season to taste and serve with cooked Jasmin rice or steamed veggies.