Tuesday, April 19, 2016

Orange-Glazed Pork with Sweet Potatoes

This evening Joan tried a new recipe with a pork tenderloin.
The sweetness and spices made for a tasty meal.

Prep: 20 min.
Bake: 55 min. + standing
Makes: 6 servings

1 pound of sweet potatoes (about 2 medium)
2 medium apples
1 medium orange
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 tablespoon ground ginger
2 pork tenderloins (about 1 pound each)

Pre-heat oven to 350˚. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange on a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes.
Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high for 1-2 minutes or until thickened, stirring every 30 seconds. Stir until smooth.
Place pork over sweet potatoes mixture; drizzle with orange juice mixture. Roast 45-55 minutes longer or until a thermometer inserted into pork reads 145˚ and sweet potatoes and apples are tender. Remove from oven; tent with foil. Let pork stand for 10 minutes before slicing.

Monday, March 21, 2016

Skillet Pork Chops with Apples and Onion

A simple recipe that can be prepared fast.

Start to finish: 20 min.

Makes: 4 servings


4    boneless pork loin chops (6 oz. each)
3    medium apples, cut into wedges
1     large onion, cut into wedges
1/4     cup water
1/3    cup balsamic vinaigrette
1/2    tsp. salt
1/4     tsp. papper


  1. Place a large nonstick skillet over medium heat; cook pork chops onboth sides, about 4 minutes or until golden brown. Remove from the pan.
  2. In the same skillet, combine apple wedges, onion and water. Place pork chops over the apple-onion mixture; drizzle chops with balsamic vinaigrette. Sprinkle with salt and pepper. Reduce heat; simmer, covered, for 3-5 minutes or until  a thermometer inserted in the thickest portion of the chops registers 145˚.

Thursday, March 17, 2016

Berry Good Kielbasa

3 16-oz. pkgs. Kielbasa, sliced into bite-size pieces

32-oz. jar strawberry preserves

Place Kielbasa in a slow cooker and pour preserves on top, no stirring is needed. Cover and cook on low setting for 4 to 5 hours. 

Makes 12 to 18 servings.

Suggestion : Use my mini crock pot and make 1/3 of the recipe. It is a good amount for two people.
Cut the sausage into bite-sized pieces and added about one cup of the strawberry preserves.
Cooked on low for four to five hours.