In the Spotlight ... Pork

[msmofet]

Please share your favorite recipes for Pork.

This is not a contest. There is no judging. It is just a place to share ideas and recipes. This thread has no time limit, so you can add recipes and ideas whenever you like.
If you have posted a recipe, please post a link to it.

 

[msmofet]

Ms. Mofet's Sweet and Sour Pork

 

[TastyReuben]

Oh my…where would I start?! Pork was by far the most popular meat we consumed when I was a kid - at least once a day, and usually more than once.

Pork dishes at home were very straightforward Midwestern stuff: sausage patties, pork chops, pork-and-sauerkraut, bacon, and ham.

My very first challenge win: Recipe - Pork-And-Apple Pie

A classic I grew up on: Recipe - Corn-Stuffed Pork Chops

Another classic I grew up on: Recipe - Cottage Ham Boiled Dinner

One more classic I grew up on: Recipe - Spareribs & Sauerkraut

And again with the classic I grew up on: Recipe - Ham Balls

We ate a lot of pork! No pig was safe from our clutches!

I failed to mention ham loaf and ham salad sandwiches. Mmmmmm…

 

[msmofet]

Ms. Mofet's "Unstuffed" Cabbage

 

[JAS_OH1]

I've got a pork tenderloin in the refrigerator I took out of the freezer a couple of days ago. I plan on making Iowa pork tenderloin sandwiches with half of it and the other half I might make fried rice with another night, not sure.
Edit:
Iowa Pork Tenderloin Sandwich

Many people use other cuts of pork but they still call it a tenderloin sandwich.

 

[JAS_OH1]

I've got a pork tenderloin in the refrigerator I took out of the freezer a couple of days ago. I plan on making Iowa pork tenderloin sandwiches with half of it and the other half I might make fried rice with another night, not sure.
Edit:
Iowa Pork Tenderloin Sandwich

Many people use other cuts of pork but they still call it a tenderloin sandwich.

Okay I just decided I am making the PT sandwiches tomorrow night. I made chicken soup last night and still have a good amount of it left so that's dinner. I also harvested the last of my basil, which somehow managed to survive for a month after we left. Global warming I guess, since several years ago there is no way basil would make it through October and early November without a frost (or several frosts) killing it. Also harvested some tomatoes. Last night it got down to 29F (32F is freezing as most of you know) so I cut it down. Anyway, I think I will make a big batch of bruschetta for an appetizer since I have so much basil on hand! Oh, and I still have lettuce growing out there but I think it can go for a week or so more. It seems to like cooler weather.

 

[TastyReuben]

I also harvested the last of my basil

Geez, I’m further south than you and my basil died a month ago.

I just bought a pack of basil from the grocery store. Looked great in the pack, took it out, trimmed it, but it in a jar with water…turned black.

 

[karadekoolaid]

Anyway, I think I will make a big batch of bruschetta for an appetizer since I have so much basil on hand!

Make some pesto. You don't necessarily have to use pine nuts (exceedingly expensive); use slivered almonds instead.
Give me an hour or so while I make dinner, and I'll post my recipe.

 

[msmofet]

Make some pesto. You don't necessarily have to use pine nuts (exceedingly expensive); use slivered almonds instead.
Give me an hour or so while I make dinner, and I'll post my recipe.

Or walnuts.

 

[CookieMonster]

one of favs is 'pork schnitzel' -
tenderloin, sliced, pounded thin, rapid pan fry . . .

 

[msmofet]

Ms. Mofet's Pork Chops and Sauerkraut

 

[JAS_OH1]

Make some pesto. You don't necessarily have to use pine nuts (exceedingly expensive); use slivered almonds instead.
Give me an hour or so while I make dinner, and I'll post my recipe.

I've already got an abundance of pesto in the freezer that I made before we left for vacation (frozen in ice cube trays with a layer of oil on top then transferred to a ziplock). Thanks though!

 

[JAS_OH1]

one of favs is 'pork schnitzel' -
tenderloin, sliced, pounded thin, rapid pan fry . . .View attachment 120502View attachment 120503View attachment 120504

That's basically what a pork tenderloin sandwich is, although I use bread crumbs for mine in a buttermilk dredge.

 

[JAS_OH1]

Or walnuts.

I have pine nuts on hand but I sometimes use macadamia or cashews (I have both of those on hand as well). I just have way too much pesto already, enough where I will likely still have some left in the freezer when I start my plants in spring!

 

[JAS_OH1]

Geez, I’m further south than you and my basil died a month ago.

I just bought a pack of basil from the grocery store. Looked great in the pack, took it out, trimmed it, but it in a jar with water…turned black.

That stinks.

Mine was growing in a pot on my front porch, could be that the side of the house protected it? I don't know how to explain how it made it without any watering or much sunlight for the past month! Maybe a hardier variety? Dunno.