Cyndys Crazy With Flavor Pork Recipes

GLAZED PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 425°. Combine salt and pepper; rub over pork. Place in a 13x9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, 10 minutes., Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until thermometer reads 145°. Let stand 5 minutes before slicing. Serve with remaining sauce.

CYNDY'S SCOTTISH SHORTBREAD

Steps:

• Beat 1 cup of sugar together with butter and crisco til creamy. Gradually add all purpose & rice flour until dough forms ball. This is easiest in a kitchaid mixer, but if you do it by hand, you will have to put some muscle into it. Remove from bowl and knead on floured surface for 3-5 minute Press dough into heavy 9X13 pan. Even out with offset spatula. Pierce with fork forming lines to prevent crumbling when slicing into bars.Bake @ 325 oven for 55-60 min being careful not to let it brown. Remove from oven. Slice into bars along perferation marks. Shake remaining 4 tbsp sugar over surface. Put back into turned off oven for overnight to dry.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

THE BEST GRILLED SIRLOIN TIP ROAST

Steps:

• Sprinkle roast with salt, thyme, garlic powder and ground pepper. Cover and refrigerate at least 8 hours or up to 24 hours. Meanwhile, in a sauce pan, saute onion in 1 tablespoon oil until tender, about 5 minutes. Add wine, thyme, garlic, peppercorns and cloves. Simmer until reduced to ¾ cup. Cool; strain, discarding solids, and refrigerate., Remove roast from the refrigerator 1 hour before grilling. Prepare grill for indirect heat, using a drip pan. Add wood chips according to manufacturer's directions., Pat roast dry with paper towels. Brush with remaining 1 tablespoon oil; place over drip pan. Grill, covered, over medium-low indirect heat, brushing with mop sauce every 20 minutes, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-1/2 to 2 hours. Let stand 15 minutes before slicing., If desired, in a small bowl, stir together butter, horseradish and thyme. Serve on top of roast.

SAUSAGE AND APPLE QUINOA CASSEROLE

Steps:

• Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.