Island Pork Tenderloin

Can I just tell you that I LOVE THIS DISH!  This pork will blow your mind - it is so full of flavor.  The unique combination of ingredients come together to make the most delicious pork!  This is what you want to make when you have company (as long as your guests don't mind a things being a little spicy) - this pork will wow your guests!

Island Pork Tenderloin

For spice rub:
2 tsp salt
½ tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 ¼ - 2 ½ lbs total) trimmed
2 tbsp olive oil

For Glaze:
¾ cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco

Stir the spice rub ingredients together in a small bowl and rub all over the pork.  Heat oil in ovenproof 12-inch heavy skillet (such as a cast iron skillet) over medium high heat.  Brown pork, turning occasionally, about 4-5 minutes total.  Remove from heat, but leave pork in skillet.

Stir together brown sugar, garlic and Tabasco in a small bowl.  Pat the mixture on top of the pork.  Place skillet in the oven at 350.  Roast until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes.  Let pork stand in skillet, loosely covered with foil for 10 minutes.  

Spiral Ham with Citris Glaze

Personally, I LOVE a good ham for Christmas! I always get a spiral cut ham, and add a simple glaze to it to hook it up. This recipe here includes a really tasty glaze that I tend to always go back to. Hope you get to try it!

Ingredients

• 1/2 cup dark brown sugar
• 1/2 cup honey
• 1/2 cup fresh orange juice
• 1/2 cup peach nectar
• 4 to 5 chipotles peppers, minced
• 5 pound spiral cut smoked ham

Directions

Preheat the oven to 375 degrees F.

In a small bowl, mix together the brown sugar and honey. Set aside.

In another small bowl, mix together the orange juice, peach nectar and chipotles peppers.

Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.

Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

Smothered Porkchops

One of my favorite pork chop recipes. It's simple and delicious!


Smothered Porkchops
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Yield: 4 Servings

Ingredients:
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3 ounces Bacon, cut 1/4" pieces
2 tablespoons all-purpose flour
1 3/4 cups chicken stock or broth
Vegetable oil
4 each bone-in pork center rib chop, 1/2" to 3/4" thick
ground pepper
2 medium yellow onion, halved pole to pole and sliced thin
salt
2 tablespoons water
2 medium garlic cloves, minced
1 teaspoon fresh thyme, minced
2 each bay leaf
1 tablespoon fresh parsley, minced

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1. Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate,leaving fat in saucepan (you should have 2 tablespoon bacon fat, if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken stock/broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally, cover and set aside off heat.

2. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2 teaspoon pepper. Brown chops in single layer until deep golden brown on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

3. Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.

4. Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened into gravy-like consistency, about 5 minutes. Discard bay leave, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately.