Perfect Parmesan Pork Roast

Sunday is the perfect day for a roast.  And who doesn't like a good roast?  It's easy, makes the house smell wonderful, you can take a nap while it's simmering, and it makes awesome leftovers.  What more could you want?! I have tried a lot of pork roasts in my time, and I really love the flavor of this one!  I hope you will too!  ENJOY!

PARMESAN PORK ROAST

1 boneless whole pork loin roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160° and meat is tender.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Pacific Pork Kebabs with Pineapple Rice

1 TBS. vegetable or canola oil
1 cup long-grain white rice
1/3 cup honey
1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
Coarse salt and ground pepper
1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
2 medium red bell peppers, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
1 lime, cut into wedges, for serving

Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.

To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges. (recipe and picture from marthastewart.com)

Honey Chipotle Glazed Ribs

Sorry I went away for a couple of days! BUT, I'm back and ready to get moving with fabulous recipes!

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours. (recipe and picture from marthastewart.com/everyday)

Slow Cooker BBQ Pulled Pork Fajitas!

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
2 cups barbecue sauce
3/4 cup your favorite salsa, use a thick one
1 TBS. chili powder
1 tsp. ground cumin
1 bag (1 pound) frozen stir-fry bell peppers or you can also use fresh
1/2 tsp. salt
18 flour tortillas
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork. Cover and cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Parmesan Pork Roast

1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.

Crock Pot Country Style Ribs

3 lb. pork ribs (I use boneless)
2 cup maple syrup
1 cup apple sauce
1/2 cup ketchup
6 TBS lemon juice
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2. tsp. cinnamon

In a large skillet, brown all sides of the ribs. Place ribs in a crock pot. Combine ingredients together and pour over ribs. Cook on low for 6 hours.

Cafe Rio's Shredded Pork!- Just in time for the Super Bowl!

Step 1

4 lbs. pork roast- bone in
2 TBS. brown sugar
2 tsp. crushed red pepper
2 tsp. salt
2 tsp. cumin
2 tsp. paprika
1 sliced onion
2 cloves minced garlic
1 cup chicken stock
1 can of coca cola- Not diet
Trim fat off the roast. Rub the brown sugar, red pepper, salt, cumin and paprika over the roast covering it completely. Put in a crock pot and cook on low. Add the garlic, onion, chicken stock and coke. Cook for 8 hours. ( A GOOD TIME TO PREPARE THIS IS BEFORE YOU GO TO BED, SO IT COOKS WHILE YOU SLEEP.)

Step 2
1 cup brown sugar
2 tsp. paprika

Take pork out of the crock pot and shredd the meat. While the meat is out add the brown sugar and paprika to the crock pot and let it dissolve. Return the meat to crock pot and continue to cook another 8 hours on low.
Serve with tortillas and toppings of your hearts desire!

Honey Sesame Pork and Rice Pilaf- EASY!!!

1/2 cup soy sauce
2 cloves of garlic minced
1 tsp. ground ginger
1 TBS. sesame oil
1- 1 1/2 lb. pork tenderloin
1/4 cup honey
2 TBS. brown sugar
1/4 cup sesame seeds

Combine soy sauce, garlic, ginger and sesame oil in a large plastic bag. Add tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade. Roll tenderloin in honey mixture and then roll in sesame seeds. Roast in shallow pan (9x13 baking dishes work great) and cook at 375 for 20- 30 minutes or until a meat thermometer registers 160.

RICE PILAF
3/4 cup butter
1- 1/2 cups angel hair pasta broken into 3 inch strips
1 cup of uncooked white rice
3 cups chicken broth
1 TBS. finely chopped parsley

In a large heavy pan, brown noodles in butter. Sprinkle rice on top of noodles and add chicken broth. Cover and simmer on low heat for 15- 20 minutes or until liquid is absorbed. Stir occasionally. Remove from heat. Sprinkle with Parsely.