A couple years ago one of my favorite restaurants had a starter plate of Pork Belly Lollipops with sliced pears and gochujang caramel dipping sauce. I’ll tell you when you ate that it was like the scene in the deli with Meg Ryan from When Harry Met Sally because they were just that good! This recipe comes pretty close to being equally as good. Unfortunately, the picture could have been better 🙁 I guess I’ll just have to make them again.
There is no better was to describe this dish except DELICIOUS. It melts in your mouth and soothes your taste buds with its sweet, sour, sticky, ooey gooey sauce. Don’t mind the kitchen twine in the picture – unfortunately I thought I bought a WHOLE tenderloin, but ended up with 2 halves. 😀
HONEY BUTTER GARLIC PORK LOIN
RUB 2 teaspoons paprika 1 teaspoon brown sugar 1 teaspoon each garlic powder and onion powder 1/2 teaspoon red chili flakes, ground fine FRESH ground sea salt and black pepper
PORK LOIN 3 pound pork loin roast, trimmed 1 + 1/2 tablespoons avocado oil Rub mixture from above 1/2 cup beef or chicken broth 1/2 cup water
Pat pork DRY.
Combine 1 tablespoon of oil with rub ingredients.
Rub mixture into the meat, completely coating.
Heat remaining 1/2 tablespoon of oil in a large pan or skillet over medium heat.
Quickly sear pork all over until golden browned, rotating the pork around to avoid spices burning.
Place seared/browned seasoned pork in a roasting pan.
Preheat oven to 350°.
Prepare sauce, as above.
Reserve 1/2 cup sauce for basting.
Pour remaining sauce over pork.
Add in 1/2 cup stock and 1/2 cup water around the pork.
Cover with foil and roast for 20 minutes.
Baste with half of the reserved sauce and continue roasting, uncovered, for another 15 minutes.
Baste again and roast another 10-15 minutes, until a meat thermometer registers 14
Transfer pork onto serving plate and baste with pan juices.
Tent loosely with foil and let rest for 10-15 minutes.
HONEY GARLIC BUTTER SAUCE 1/2 cup QUALITY honey 1/2 cup unsalted butter 6 cloves garlic, FINELY minced or mashed 3 tablespoons Bragg’s liquid aminos 2 tablespoons rice apple cider vinegar
Melt butter in the same pan the pork was seared in in while scraping up any leftover bits in the pan.
Add garlic and sauté for 1 minute until fragrant.
Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.
Add FRESH ground sea salt and black pepper to taste.
1/4 cup water
1/4 cup chicken stock 4 teaspoons cornstarch
Scrape up any browned bits leftover in the pan blending them with the pan juices.
Pour juices into a saucepan.
Whisk in cornstarch, stock and water mixture and bring to a simmer.
Add another 1/4 cup if needed, until reaching a honey-like consistency.
Slice pork and drizzle with Honey Garlic Butter Sauce.
HOT ITALIAN SANDWICHES 1 package King’s Hawaiian sweet rolls 1/2 cup QUALITY mayonnaise 2 tablespoons Classico tomato pesto 6 slices provolone cheese 6 slices Tavern ham 6 slices Hard Salami 6 slices oven roasted turkey 6 slices Pastrami 1 cup giardiniera, chopped small 1/2 cup shredded Parmesan cheese 1 cup FRESH basil leaves 1/2 SMALL red onion, sliced thin 1/4 cup River House Parmesan Herb dressing (or a zesty Italian) Pepperoncinis, garnish Giardiniera, garnish
Preheat oven to 350.
Slice the rolls horizontally in half.
Lightly spray a 11×7 baking dish with non-stick cooking spray.
Whisk together the mayonnaise and pesto until well blended.
Spread mayonnaise mixture over the cut rolls.
Place roll bottoms in baking dish.
Layer the provolone cheese followed by the meats in an even layer.
Add basil in a single layer followed by the red onion slices and giardiniera.
TONKATSU basically means breaded with seasoned Panko bread crumbs and fried – traditionally deep fried though I pan fry.
PORK TONKATSU with WATERMELON TOMATO SALAD PORK 4 boneless center cut pork chops, pounded thin 4-6 tablespoons avocado oil (or other neutral oil) 2 cups Panko bread crumbs FRESH ground sea salt and black pepper, to taste 2 LARGE eggs, lightly beaten 1 tablespoon mayonnaise
Whisk together the eggs and mayonnaise in a shallow bowl.
Add Panko crumbs to a similar shallow bowl.
Heat 3 tablespoons of oil in large skillet over medium heat.
Season egg mixture with FRESH ground sea salt and black pepper.
Season pork chops with FRESH ground sea salt and black pepper.
Dip each pork chop in egg mixture and then dredge in Panko crumbs.
Add pork chops to skillet and cook on both 2-3 minutes per side until golden, adding more oil as necessary.
SALAD 2 cups 1/2″ watermelon cubes 2 cups grape tomatoes, halved
1/3 cup chopped red onion 1/2 cup CHOPPED, FRESH Italian leaf parsley 1/4 cup avocado oil 1 tablespoon mayonnaise
1 teaspoon apple cider vinegar Juice of 1 LARGE lemon FRESH ground sea salt and black pepper, to taste
Toss the watermelon cubes, tomato halves, red onion pieces and parsley together. Set aside.
Whisk together avocado oil, mayonnaise, vinegar and lemon juice.
Season to taste with FRESH ground sea salt and black pepper. Set aside.
Just before serving pour dressing over the salad and gently toss.
HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten FRESH ground sea salt and black pepper, to taste
Toss hash browns with FRESH ground salt and pepper in a large bowl.
Add beaten egg and toss until well coated.
Place hash browns evenly on top of meatloaf.
Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.
This is a wonderful hearty, savory yet tangy breakfast pie.
BARNYARD PIE 1 pie dough – homemade or store bought 4-5 leftover buttermilk biscuits, broken into pieces 1 LARGE bunch green onions, chopped 1/3 cup SMALL chopped red onion 12 ounces bacon, diced and cooked crumbly 6 LARGE eggs, beaten 1 cup half and half FRESH ground sea salt and black pepper 1 teaspoon red pepper 4 ounces cream cheese, softened at room temperature 1/2 cup FINELY grate pepper jack cheese 3 tablespoons tart cherry or pepper jelly
Preheat oven to 400°.
Roll pie dough into a large 12-13 inch round.
Place pie dough into a 10 inch pie plate, trim and crimp edges.
Prick bottom with a fork once or twice.
Parbake pie shell 8-10 minutes.
Scatter broken biscuit pieces into the bottom of the pie shell.
Sprinkle green onions over biscuits followed by the bacon pieces.
In a medium mixing bowl cream the cream cheese.
Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
Pour into cream cheese and mix together well.
Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
Sprinkle with the pepper jack cheese.
Microwave the jelly for 30 seconds.
Quickly spread the jelly over top, using a spatula to spread evenly.
Bake 20 minutes.
Reduce heat to 375°.
Turn pie pan 180 degrees.
Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.
CHILI DOG CASSEROLE 6 hot dogs your favorite brand, sliced into small pieces 15 ounce can chili or 1 1/2 cups homemade 14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned) 1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them) 12 ounces crinkle cut French fries, frozen 1 cup shredded cheddar cheese
Preheat oven to 450°.
Spray a 9 x 13” baking dish with cooking spray and set aside.
In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
Stir until evenly combined.
Pour this mixture into the prepared baking dish.
Evenly arrange French fries in a single layer on top of the hot dog mixture.
Bake for 30 minutes.
Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.
Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.
49er CHILI 2 pounds SMALL lean beef pieces or ground beef 1 clove garlic, FINELY minced 1 medium white or yellow onion, FINELY chopped 2 teaspoons chile powder FRESH ground black pepper, to taste 2 cups tomato sauce/puree 3/4 cup room temperature beer 1/4 teaspoon red pepper flakes 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1 tablespoon sugar
Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
Drain off any excess grease.
Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.
1 LARGE can chili beans (optional)
Stir in beans if using and and simmer 15 minutes more.