Oven-Roasted Pork Loin Recipe

Not very long ago I started roasting pork loin.  This is one of Sam's favorite main courses.  Searing the pork loin first before putting it in the oven, and topping it with brown sugar, gives the pork a nice crust that is so flavorful.  The pan broth is a great accompaniment to the pork.  Also, roasting the pork loin at a higher temperature, like I do whole chicken, really seals in the juices.  The result is fantastic.  This pork goes really well served with Maple Baked Squash and Apples (pictured above).

Oven Roasted Pork Loin Recipe

2+ lb boneless pork loin top loin roast
Salt and pepper
2 tbsp olive oil

2 tsp brown sugar
1 tsp salt
1/2 tsp pepper

1 cup water
1/4 tsp salt

Preheat oven to 400 degrees.  Heat the olive oil in a large pot over High heat.  Swirl the pot so the oil covers the pot evenly.  Salt and pepper the fat side of the pork loin and set it in the hot pot, seasoned-side down.  Let it sear for 4 minutes, then flip it to the other side for 4 more minutes.  When done searing, place the pork loin, fat side up, in a rectangular baking pan sprayed with non-stick cooking spray.  Combine the brown sugar, salt, and pepper in a small bowl and spread it evenly over the top of the pork loin.  Put it in the oven uncovered for 25 minutes per pound (for example, a 2.4 lb pork loin would roast for 60 minutes).  When the time is up, move the pork loin onto a cutting board to rest for 10 to 15 minutes before slicing, covered with a piece of aluminum foil.  While the pork loin is resting, pour the pan juices into a small pot and add a cup of water and 1/4 tsp salt.  Stir it and heat it to a boil.  Pour it in the bottom of your serving tray, then set the sliced pork over it.   A 2 pound pork loin serves 4 to 6 people as a main course. 

Pork Sausage Stuffing Recipe

My mom makes the most incredible stuffing.  She has always made a pork sausage stuffing for the holidays, and with goose and duck dinners back when my dad hunted.  As with most wonderful family recipes, Mom doesn't measure, she just knows exactly how to make it perfect each and every time.  Whenever I spend holidays with my parents, still to this day, Mom and Dad make the stuffing and I eat it.  I realized recently that I don't spend as many holidays with my parents anymore, and aside from missing them, I really miss Mom's stuffing.  I've recreated Mom's stuffing to the best of my ability for my family, omitting an onion and a sprinkling of garlic powder (which you could easily add yourself), and I think this comes pretty close.  My favorite part is the crunchy bits on top that happen during the last 20 minutes of baking uncovered.  This is a great stuffing for any holiday, or any time.

Pork Sausage Stuffing Recipe

1 bag seasoned stuffing mix bread cubes, or plain stuffing mix bread cubes (7.5 oz bag or 4 cups)
1 lb country style or regular pork sausage
2 celery sticks (and a small onion if you want)

1/2 tsp ground sage - if bread cubes are seasoned
-OR-
1 tsp ground sage - if bread cubes are plain

Pepper to taste
2 cups of water
1 tsp Better Than Bouillon (Kosher or Organic) Chicken Base

Preheat oven to 350 degrees.  Dice the celery sticks (and onion if you want) into small cubes.  Spray a large skillet with non-stick cooking spray, heat to Medium High heat, and add the sausage and celery.  Season the sausage and celery with the sage (and a sprinkling of garlic powder if you want) and pepper to taste.  When the sausage is browned and fully cooked, remove it from the heat.  

In a large mixing bowl, add the bread cubes and the seasoned sausage and celery.  In a large measuring cup, mix 2 cups of water with Better Than Bouillon Chicken Base to make chicken broth.  Pour the chicken broth over the stuffing mixture and gently stir it, mixing everything together.  Spray a casserole dish with non-stick cooking spray and pour the stuffing into it. 

Cover the dish with aluminum foil and bake it for 40 minutes.  Bake it uncovered for 20 more minutes for 1 hour total baking time.  This side dish goes great with holiday turkey or any roasted bird.  Serves 6 people as a side dish.

Crock-Pot Shredded Pork for Tacos Recipe

We love the shredded pork tacos at our favorite Mexican restaurant, so I wanted to come up with my own version. The oregano really makes this recipe. Also, the pork is moist and the broth is fantastic! Serve this shredded pork with warmed corn tortillas, black beans, avocado, tomato, cilantro, and your favorite hot sauce, and you have a wonderful, complete meal.

Crock-Pot Shredded Pork for Tacos Recipe

2-3/4 to 3 lb pork shoulder blade roast (with a good amount of marbeling)
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp oregano
2 cups water
2 bay leaves

Spray your Crock-Pot with non-stick cooking spray. Mix the salt, pepper, sugar, and oregano together in a small bowl. Set the pork roast in the Crock-Pot and use a teaspoon to sprinkle the spice mixture evenly over the roast. Pour the water around the roast, not over the top, leaving the spices in place. Add the bay leaves to the water. Cover the Crock-Pot and turn the heat to Low. Let it cook for 9-10 hours on Low heat. When the time is up, remove the pork from the Crock-Pot to a cutting board and use a fork to shred it. Discard the fatty pieces and return the shredded pork back to the broth. Leave it in the broth when you serve it for tacos. Serves 4 as a main course.