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Our Homemade Pork Loin Recipe!

Step 1: Butterfly the pork loin. Butterflying is when you slice the loin across the middle giving it a butterfly look. Thinly slice a lemon, make sure the skin is removed so it does not give the pork a bitter taste. Lay slices on one half of the butterflied pork loin. If you do not have a fresh lemon you can use dried lemon peel or a bit of citric acid, not too much.

Step 2: Preparing the stuffing.
Dice shallot and garlic clove. Lightly saute with olive oil in a small pan till just soft. Add to panko bread crumbs. Season with salt, pepper, rosemary, thyme, and california onion. Also make sure to dice a small apple, this does not get sauteed it is added in raw.

Step 3: Spread breading mixture over half of the butterflied pork loin. Close the butterflied pork loin so it looks like it did originally.

Step 4: Tie the pork loin as shown with butcher twine. Sprinkle the top with salt, pepper, rosemary, thyme, paprika, and california onion.

Step 5: Cook at the 375 for 35 minutes. Then raise the temperature to 425 for 20 extra minutes. (internal temperature should reach at least 155 for the pork loin to be ready).

Here is an optional gravy you can make for when the pork loin is resting.

One vidalia onion sauteed in pan drippings
Tablespoon of lemon curd jelly
Chicken stock
Balsamic vinegar

Saute vidalia onion in the pan drippings. I used the pan that the pork loin was roasted in and put it on top of the stove to make the gravy, so I do not lose any of the flavors from the drippings. Saute until soft. Add chicken stock, balsamic vinegar (I used fig flavored, very yummy), and table spoon of lemon curd. Simmer until reduced and thick.
Add onto pork loin when it is already done cooking, and resting, and sliced.
Enjoy!! :) This was absolutely delicious and I highly recommend it! This was something my son and I cooked together it was a lot of fun and tasted wonderful! Everyone enjoyed it even my niece who's typing this for me ! Hahahahaha!

Roast Pork Tenderloin With Peach Salsa


· 3 medium peaches ¾lb, pitted and coarsely chopped

· 1 medium sweet red pepper, coarsely chopped

· ¼ cup finely chopped Vidalia onion

· ¼ cup finely chopped fresh mint or dry mint

· 2 tab dry mint

· 1 tsp peeled and grated fresh ginger

· 1 tab sugar

· ½ tsp garlic pepper
salt to taste, mix well, and chill.

· 2 pork tenderloins ¾ to 1 pound each

· 2 cloves garlic minced, mix with

· 2 tab olive oil rub or brush all over pork


In a baking pan line with foil or parchment paper, add 1 large onion sliced in the pan and sprinkle with 1 tsp thyme leaves, and 1 tsp garlic pepper also over the pork. Cook at 450 degrees for ten minutes, and then reduce to 375 degrees for twenty to twenty-five minutes. Let pork sit for ten minutes and slice. Serve with peach salsa or meat temperature 165.

Ham & Bacon Quiche


· 1 already made pie crust
line pie crust with foil or parchment paper
add pie weights or dried beans
bake at 400 degrees for ten minutes.
Remove weights and paper, bake for five minutes more, set aside then reduce oven to 350 degrees.
Cook 6 slices of bacon over medium/high until crisp.
Remove bacon, reserving 1 tab bacon fat in pan
Crumble bacon, set aside in fat, brown.

· ½ cup chopped onion

· 1 tab chives

· 1 cup sliced mushrooms chopped large.
Turn off heat and add, stir in flour.

· 1½ cup of half & half

· 1 cup chopped ham

· 6 eggs

· ½ tsp salt

· ½ tsp thyme

· Bacon

· 1 tsp garlic pepper

· 2 tab flour

· 2 cups shredded swiss

Bake at 350 degrees for 45-50 minutes.

Cracker Meat Loaf


· 2lbs ground beef

· ¾ cup onion chopped fine

· 1 stalk celery chopped fine

· 1 tsp salt

· ½ tsp ground sage

· 1 tsp poultry seasoning

· 2 tsp garlic pepper

· 1 tsp onion granulated

· 1 tsp granulated garlic

· 1 tsp dry mustard

· 2 tab Worcestershire sauce

· 2 tab parsley

· ½ cup bread crumbs

· 3 cloves garlic or dry minced

· 1 tsp marjoram

· 2 eggs & ½ cup catsup

· 1 package ritz or saltine crackers crushed.

Mix all, shape, roll in crumbs, and shape in 2 loaves. Bake at 350 degrees for one hour.

Roasted Curry Pork-chops & Cauliflower


· 1 tsp turmeric

· 1 tsp roasted garlic

· 1 tsp toasted onion

· 1 tsp smoked paprika

· 1 tsp cumin ground

· 1 tsp coriander ground

· 1 tsp black ground pepper

· 6 pork-chops boneless or on the bone, 1” thick

· Olive oil

· Head of cauliflower


· Put all spices in a bowl and mix together

· Rub pork-chops with olive oil

· Break cauliflower into florets – drizzle

· Olive oil on cauliflower. Put chops and florets on baking sheet

· Rub spice mixture on chops and cauliflower

· Roast in 350 degree oven for 30-40 minutes

· Till cauliflower is golden and chops are cooked