Posts Tagged ‘Pork’

Pork Loin Roast with Apricot Blatjang (Chutney)
Cornbread, Sage & Prosciutto Stuffing
Sweet Potatoes & Apricots
Cappucino Pound Cake with Kalhua Coffee Cream

Pork Loin Roast With Apricot Blatjang (Chutney)

Apricot chutney adds flavor and texture to this delicious pork loin roast.

Cook Time: 2 hours
Serves 6


  • Pork loin roast, boneless, about 3 to 5 pounds
    Salt and coarsely ground black pepper

Herb seasoning blend:

  • 2 large rosemary sprigs
  • 2 large sage sprigs
  • 1 sprig fresh or 4 dried California bay leaves
  • 1 garlic clove, chopped


  • 1/2 cup apricot Blatjang (chutney) (see recipe below)
  • juice of 1 orange
  • 2 tablespoons lemon juice
  • 2 tablespoons butter


Trim excess fat from the pork loin. Mix herbs and rub mixture into pork. Sprinkle with salt and pepper. Insert a meat thermometer into the center of the roast. Roast to about 155° on the meat thermometer (about 1 1/2 to 2 1/2 hours), depending on size of roast.

Combine glaze ingredients in a small saucepan; heat to a simmer, stirring to blend. Brush all over the pork roast and continue roasting to 160°. Remove from oven and let stand for about 15 minutes before slicing the roast.

Serve roast with remaining Blatjang (chutney) mixture, if desired.


Apricot Blatjang (Chutney)

A delicious apricot chutney with, golden raisins and spices. Perfect alongside pork, turkey, and chicken main dishes.


  • 1/4 cup raisins
  • 100 dried apricots
  • 1 onion, finely chopped
  • 1 garlic clove minced
  • 1 or 2 teaspoons cayenne pepper
  • 2.5 lb brown sugar
  • 1 tablespoon salt
  • 2 tablespoons grated gingerroot
  • 1 teaspoon mustard
  • 3 cups vinegar


Add raisins and apricots to vinegar. Soak overnight.  Pour into a pot and add the rest of the ingredients.  Bring this to a slow boil and stir it constantly until it gets thick enough to drip off the spoon.  You can ladle into sterilized jars while hot and seal. It’ll last a while.

Serve at room temperature. Refrigerate after opening or remaining quantities.


Cornbread, Sage and Prosciutto Stuffing


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 3 ribs celery from the heart, chopped
  • 1 medium onion, chopped
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • 4 sprigs fresh sage (2 tablespoons) chopped
  • 2 tablespoons chopped flat leaf parsley, eyeball it
  • 1/4 pound prosciutto, deli sliced like bacon, then chopped
  • 3 corn muffins, crumbled
  • 1 cup chicken stock or broth or, canned turkey broth


In a skillet over medium high heat, combine oil and butter. When butter melts into oil, add celery and onions and season with salt, pepper, poultry seasoning. Saute 5 minutes until just tender, add sage, parsley, prosciutto and stir to combine. Crumble muffins into the pan. Moisten stuffing with broth and heat through. Remove from heat. Cover with foil to keep warm.


Sweet Potatoes with Apricots

Sweet potatoes with apricot halves and pecans, along with butter, cinnamon, brown
sugar, and other seasonings.


  • 8 peeled and cooked sweet potatoes, halved lengthwise
  • 1 1/2 cups light brown sugar, packed
  • 1 1/2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp finely grated orange peel
  • 1 can (16 oz) apricot halves, sliced
  • 1 tbsp butter
  • 1/2 cup pecans

Preheat oven to 350°. Place drained sweet potatoes in greased 2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel. Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook over medium heat until boiling. Stir constantly and let boil 2 minutes. Add apricots, butter and chopped pecans; pour over sweet potatoes. Bake uncovered for 30 minutes or until heated through.


Cappucino Pound Cake with Kalhua Coffee Cream


  • ¾ cup oil
  • ½ cup honey
  • 1 cup sugar
  • 4 eggs
  • ½ cup milk
  • ½ cup sour cream
  • 1 tbl Crème de Cacao (chocolate liqueur)
  • 1 tbl Kahlua (coffee liqueur)
  • 2 cups flour
  • ½ cup cocao
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbl instant coffee
  • 2 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves

Beat together first 8 ingredients until thoroughly blended, about 4 minutes. Mix together and beat in the remaining ingredients until blended. Spread batter into a greased 10 inch tube pan and bake in a 325° oven for about 1 hour 10 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.

When cool frost with Kahlua Coffee Cream

Kahlua Coffee Cream:

  • 1 cup cream
  • 1 tsp instant coffee
  • 2 tbl sugar
  • 1 tbl Kahlua

Beat cream with remaining ingredients until cream is stiff.



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Pot Stickers

  • 8 oz. finely ground pork
  • 2 green scallions (green part only), diced
  • 1 stalk napa (Chinese cabbage), cut off leafy part and dice
  • 1/4 tsp. salt
  • Pinch of white pepper
  • 1 tsp. oyster sauce
  • 1/4 tsp. sesame oil

Pot Sticker Skins (purchase at Oriental market)

Combine ground pork with scallions, napa, salt, pepper, oyster sauce and sesame oil; blend with fork. Allow to stand 20 minutes. Pinch off a bit of pork mixture; roll into a ball. Wrap with a Pot Sticker Skin, sealing edges with water.

Brush frying pan (pot) with oil. Add pot stickers and cook about 1 minute, until they stick to the pot. Add 1 cup water; cover and simmer 10 minutes. Remove excess water. Heat pot stickers in pan until bottom parts are crisp. Serve hot.

  • 3/4 lb ground pork
  • 1/2 tablespoon cornstarch
  • 1/2 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, crushed
  • 2 green onions, chopped
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1(14ounce)package wonton wrappers


  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice wine vinegar

Mix all filing together. Place one rounded teaspoon into center of won ton wrapper. Brush edges of wrapper with water and pinch ends up to seal and form a little pouch around the filling. Steam for about 5 minutes.

Sauté red pepper flakes in sesame oil, add remaining ingredients, heat through. Drizzle over pot stickers or use as a dipping sauce.

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Pork Neck & Collard Greens

  • 1 1/2 quarts water
  • 1 teaspoon crushed red pepper
  • 1 1/2 pounds pork neck bones, or 2 ham hocks
  • 8 pounds collards
  • 2 teaspoons sugar
  • 1/2 cup cider or white vinegar
  • Salt and pepper

Place water in a large pot. Add red pepper and bones or hocks and simmer for about 1 hour while preparing greens.

To prepare greens, discard damaged or yellow parts of leaves. Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt or grit. Collard leaves are large and usually require cutting before cooking. To do so, fold leaf in half at its center vein, fold over once or twice, then cut in half with scissors or knife.

Add remaining ingredients to bones in boiling water, then add greens. Cover and cook rapidly for about 30 minutes or until greens are tender but firm.

Serving Suggestion: Diced raw onions and vinegar

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