Pork Loin with Barbecue Rub

As I’m still working through my pork loin roast, I’ve been coming up with as many options for the rest of it. I’ve always been a big fan of BBQ pork, so I thought it would be great for a potion of it. For this, I made a standard BBQ pork rub. The paprika adds a nice smokey flavor to the rub. The cumin and cayenne also add a bit of spice, but without much heat. The rub recipe below is good for 2-3 normal sized pork chops. If you were to use this rub on a roast, you will need to double or triple it. I also served this BBQ pork with BBQ sauce, bacon ranch suddenly salad, and a can of baked beans.

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What You’ll Need

  • 1 Slice of Pork Loin Roast or 3 Medium Pork Chops
  • 1/4 Cup Brown Sugar
  • 1/2 Tbsp Ground Cumin
  • 1/2 Tbsp Paprika
  • 1/2 Tbsp Cayenne Pepper
  • Small Bowl
  • Baking Pan Lined with Foil

Directions

  1. Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork, and coat edges.

2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F.

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Pork Loin with Sweet and Sour Sauce

This recipe is easy and delicious. The sweet and sour sauce has a bit of red pepper in it, but with the added pineapple, it was barely noticeable. I poured the sauce over my plated food and it was very good. I would recommend it. You can make as much of this as you need for your occasion. Since it was just a dinner for two, we made the sauce, and sliced up one thick slice from the pork loin. We also made about 4 cups of rice, and all of that gave us 3 servings. There was tons of sauce left over, enough for 10+ servings, so any extra sauce will be frozen. I also topped the dish with a bit of chives for some color.

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What You’ll Need

  • Sliced Pork Loin Roast, or Sliced Pork Chops
  • 1 Bottle La Choy Sweet and Sour sauce
  • 1 Can Pineapple Tidbits in Juice
  • Rice, Cooked
  • Small Saucepan
  • Large Frying Pan

Directions

  1. Add bottle of sauce into the small saucepan. Add 3/4 the can of pineapple and place over low heat. Add sliced pork to the frying pan over medium heat. Cook for 10 minutes flipping often. Plate pork over rice, serve sauce on the side of over top.

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Roasted Pork Loin Roast

Pork loin roast is just uncut pork chops, however, though they taste like pork chops, they are also incredibly moist. Baking this roast for hours renders lots of good grease off the fat cap on top, and what it left is a crisp top of fat that melts in your mouth. The meat itself is moist and tender compared to sliced pork chops, and the fat on this roast is absolutely amazing compared to the cooked fat on a bone-in pork chop. I didn’t season this roast because I want to be able to use it for other recipes, but you are more than welcome to season before baking. This roast makes a beautiful option for a picnic, or a dinner party. My roast was 6 lbs and bone-in, this entire roast could easily offer, 10-14 servings. I served this roast with spinach dressed with an orange honey apple cider vinaigrette. You will want a side with a bit of citrus to cut through the greasy nature of the pork fat.

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What You’ll Need

  • 4-5 lb Pork Loin Roast
  • Foil Lined Baking Pan

Directions

  1. Heat oven to 350 F. Transfer roast into baking pan. Once oven is preheated, add the roast. Cook for 3-4 hours, checking hourly and rotating. Let sit for 10 minutes before carving. Store remaining roast in a new container, and reserve cooking grease and bones if desired.

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Garlic Butter Venison Chops with Roasted Butternut Squash

Though butter is usually seen as unhealthy, butter is great at bringing flavor, and oil is important for a healthy diet. I roasted my squash plain and served them as they came out with just a spoon to remove the cooked flesh inside. The chops and pasta were easy to make and were ready with less than 20 minutes of active cooking. In the recipe below, you’ll see I used pre-minced garlic stored in oil. It is important to note that with the quantity given. Garlic stored in oil still has a garlic flavor but it is much weaker than fresh garlic. If you use fresh garlic, 1/2 a clove will be more than enough to get the garlic flavor without scaring off anyone who may have to be around you! I cooked 4 venison chops with this recipe, so there were 4 servings. If you would want to cook 6-8 servings, adjust the recipe accordingly.

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What You’ll Need

  • 1 Butternut squash, Quartered and Cleaned
  • 12 oz Egg Noodles
  • 4 Venison Chops
  • 4 Tbsp Butter
  • 2 Tbsp Minced Garlic in Oil, or 1/2 garlic clove, minced
  • Baking Sheet
  • Large Frying Pan
  • Medium Sauce Pan
  • Colander

Directions

  1. Heat oven to 400 F. Score the underside of the squash and place skin side down on a baking sheet. Add salt, honey, or brown sugar as desired. Baked for 60 minutes total.

2. With about 20 minutes left of cooking, fill saucepan 3/4 full with water and place over medium heat. Place the frying pan over medium heat and let heat.

3. With 10 minutes left, add the egg noodles. Stir and cook according to package, about 6-8 minutes. Add about 2 Tbsp oil to the frying pan, then add the chops. Cook 4 minutes on the first side, then flip. After you flip, add the butter until it is mostly melted, then add the garlic. Stir often and continue to cook until the garlic turns golden, or another 4 minutes has passed. Serve Chops and butter over the noodles.

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Steak Fajitas

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Fajitas are delicious and very easy to make. I made these tortillas too, which only took another 20-25 minutes. I halved this recipe and made 8 tortillas instead of making 10, but this recipe makes enough filling for 10 six to eight inch tortillas. This recipe is very easy, and if you wanted to, you could also make this dish without the steak, and it would be just as good. Otherwise the recipe is what I made. My spices are a bit on the weak side, so you might need to reduce the amount of Cumin and Cayenne. This recipe makes 3-5 servings since 2-3 Fajitas is enough to feed one adult.

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What You Will Need

  • 1/2 lb Steak, Diced
  • 1 Bell Pepper, Sliced
  • 1 Medium Onion, Sliced
  • 1/2 Cup Salsa
  • 2 tsp Ground Cumin
  • 2 tsp Ground Cayenne
  • 1 Cup Shredded Sharp Cheese
  • 10 Tortillas

Directions

1. First, make your homemade tortillas, if you desire. Then I wiped out the pan and began by adding the steak over a medium heat. Once browned, add 2 Tbsp oil and the pepper and onion. Cook until the the pepper and onion are softened.

2. Add your spices, stir to combine, then add the salsa. Stir until everything is covered and the salsa is hot. Top with the cheese, and stir in. Once stirred, remove from heat and begin plating.

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