Blushing Pork Loin Recipes

Steps:

• Trim the visible fat from the loin. If necessary, cut the roast to fit into a 3 1/2-, 4- or 5-quart slow cooker. In a small bowl, combine the garlic powder, ginger, thyme and 1/4 teaspoon pepper. Rub the spice mixture over the entire surface of the loin.
• In a large skillet, heat the oil over medium to medium-high heat and brown the loin slowly on all sides. Drain off the fat. Transfer the loin to the slow cooker. Combine the chicken broth, lemon juice and soy sauce in a small bowl; pour over the loin. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. When the roast is done, transfer the meat to a serving platter and cover to keep it warm.
• To make the gravy, pour the juices from the slow cooker into a glass measuring cup. Skim off the fat. Measure 2 cups of liquid, adding water to the juices if necessary to make 2 cups. Transfer the juices to a saucepan, reserving 1/2 cup. Stir the cornstarch into the reserved 1/2 cup of juices until dissolved, then stir into the juices in the saucepan. Heat over medium heat, stirring frequently, until the gravy is thickened and bubbly, 2 to 3 minutes. Cook and stir 2 minutes more. Season the gravy to taste with salt and pepper. Slice the roast and serve it with the gravy.

Steps:

• Salt and pepper your pork loin and brown on both sides in a large frying pan. Place the browned pork in the Crock Pot.
• Drain the peach halves, reserving 1/4 cup of the juice. Place the drained peach halves on top of the pork loin.
• In a medium-sized bowl, combine the brown sugar, cinnamon, nutmeg, tomato sauce, 1/4 cup peach juice, and vinegar. Pour over the peaches and pork.
• Cook on low for 3-4 hours.

Steps:

• Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
• Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
• Bake in the preheated oven for 30 minutes, or until heated through.

Steps:

• Shake together vodka, rum, triple sec, Midori, cranberry juice, and ice in cocktail shaker.
• Pour into serving glass.
• Top off with Sprite soda and stir gently.
• Serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

Steps:

• Stir together first 3 ingredients.
• Pour equal parts orange juice mixture and Champagne into Champagne flutes.
• *2 (12-oz.) cans ginger ale or lemon-lime soda may be substituted for the Champagne.

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Steps:

• Place apples in a large pot with the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
• Remove the apples from the heat and allow to cool slightly. Puree apples in a food processor or food mill. If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
• Stir in the cinnamon and nutmeg. Serve at room temperature or refrigerate and serve cold.

Steps:

• Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved.
• Remove from heat and let cool.
• Add to pitcher and stir in lemon juice.
• Add rose water to taste.
• Chill well before serving.