Anytime I am at the grocery store and I can find a pork tenderloin on sale, I snatch it up. It is a pretty expensive cut of meat, but it tastes SO wonderful when paired with things like apricot or orange marmalade. The truth is –I love pork tenderloin. You can cook it so many different ways and this one below for Apricot Flavored Pork Loin Roast has become my favorite way.
- 1 3 pound pork loin
- 1 jar of apricot perserves
- ½ cup of apple juice
- lemon and pepper seasoning
- Place the pork loin in a casserole style baking dish.
- Top with the apricot preserves.
- Pour the apple juice over the loin.
- Sprinkle with lemon and pepper seasoning.
- Bake at 350 degrees until roast is tender and cooked through.
I like to serve this meal with fingerling potatoes, a side of my homemade focciacia, and a hearty spinach and strawberry salad.
So — which preserve or marmalade would you use to make this delicious meal?
This month for the Secret Recipe Club, I was given the blog From Arepas to Zwetschgen to make a recipe from. I was SO surprised at all the different cuisines that this german mama has prepared – and she is a lover of cookbooks like myself!
I decided upon this recipe for Gyro Style Pork with tsatsiki sauce. It was SO delicious! I’ve always heard of tsatsiki sauce and was not for sure what it was, but after reading the recipe, it turned out to be a cucumber sauce with a fancy name 
Easy to make and oh-so-good!
Ingredients
- (2/3 pound) pork chops, cut into 1/4 inch wide strips)
- 1-2 tsp gyro seasoning (you can make your own--just google it)
- 2-3 tsp olive oil
- 5-6 medium ripe tomatoes, quartered and sliced
- 2 tbsp olive oil
- 1 tbsp vinegar
- salt and peper
- 250 g (1 cup) low-fat greek-style yogurt
- 5-6 cm (2 - 2 1/2 inches) cucumber, peeled, seeded, and grated
- 1-2 cloves garlic
- salt and pepper
- 4 regular size pita pockets
Instructions
- For the Tsatsiki, mix all ingredients together, season to taste with salt and pepper. Refrigerate for 2-3 hours before serving. In a 1-quart storage bag or in a container, whisk together gyro seasoning and oil. Add meat, cover, and refrigerate for about 2-3 hours. Mix together tomatoes, olive oil, and vinegar. Season to taste with salt and pepper. Let stand at room temperature for about 1 hour before serving. Take meat, tomato salad and Tsatsiki out of the fridge. Heat a skillet over medium-high heat. Add meat with marinade and cook until meat is done, stirring often, about 7-10 minutes. Lightly toast pita pockets. Remove tomatoes from the marinade, using a slotted spoon. Place tomatoes, tsatsiki, and meat in pita pockets and serve.
When Christmas rolls around, I always start thinking about ham. I love those spiral sliced hams that you can get at most local grocery stores. They have a decadent flavor that just really makes my mouth water.
For years, I have always just stuck with using the spice pack that comes with the ham for the glaze portion, but a couple of years ago, I started making my own glaze to suite my taste buds. The powdered glaze from the pack just had a flavor that I wasn’t really hyped up about, so I created the glaze recipe below.
This holiday season, if you make any kind of ham–you have to make this one!
Ingredients
- 1 spiral sliced ham
- 1 1/4 cups packed dark brown sugar
- 1/3 cup pineapple juice
- 1/3 cup honey
- 1 large orange, juiced and zested
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cloves
- Pineapple rings for decoration
Instructions
- Preheat oven to 350 degrees F. Place ham in a roasting pan.
- In a pot, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
- Place pineapple rings on ham. Bake ham in the oven uncovered for 2 hours. During the cooking process, brush ham with glaze every thirty minutes for 2 hours. During the last 30 minutes brush the ham with glaze every 10 minutes.
- Serve ham alongside your favorite holiday sides.
This post is linked to: Sunday Scoop, Saturday Nite Spotlight, Shindig Saturday, Show and Tell Saturday, Saturday Swap,
Summer Lovin Saturdays, Sweets for Saturday
As always, my girl Paula Deen knows how to do it up right! When pork tenderloins are on sale at the butcher, I always buy one to make this dish! It is SO good and tasty and flavorful!
Go make you one today. Your family will love you for it
Herb Crusted Pork Loin
Ingredients
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
- Preheat oven to 475 degrees F.
- Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
- Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
What happens when you fix a huge Boston Butt? Well, for starters, you not only get one meal. . . .
Grilling out is one of my favorite things to do during the summer. This past year, we tried something a little different. We made Grilled BBQ Pork Sammies with Grilled French Fries. All I can say is YUMMY!!!
1/3 cup white sugar
1/4 cup milk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons vinegar
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
- 2lbs of your favorite ribs
- Favorite wet BBQ Sauce
- Favorite Dry Rub for bbq
- The night before you are going to cook these, rub them down with your favorite dry rub.
- Wrap them tight in aluminium foil.
- Leave them in the refrigerator overnight.
- The next day, put oven on 300 degrees and let the ribs cook in the aluminum foil for about 2-3 hours.
- Heat grill ( I have a charcoal grill)
- Remove aluminum foil and place on heated grill.
- Begin basting them as they cook and char with the liquid BBQ sauce.
- Continue cooking and basting until ribs are done.
- Like I said. . .simple and delicious!!
Hi! I am Jen--a wife to the most amazing man ever and a homeschool mom to one teenager. I just graduated my oldest.
I have been blogging since 2007. I love to watch movies, spend time in the kitchen, crochet, dance, drink coffee, and lay on the beach. Between recipes, reviews, and hilarious life story moments you'll find many helpful posts on this blog. Welcome, pull up a chair and stay for a while!
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