Cooking Ideas! Creating with Pork Tenderloin, smoked pork shoulder, and gourmet Southern hickory-smoked pork roasts...
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It's Easy When You Begin With
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Copyright © 2003 James William Gardner, All Rights Reserved The Gardner's Barbecue Red Oval Logo is a Trade Mark of James William Gardner. GardnersBarbecue.com, "Lil Taste of the South, Up In Yo Mouth!," and "The Best of the South in Every Bite!" are Copyright © 2003, James William Gardner, All Rights Reserved.
GARDNER'S BARBECUE
P. O. Box 2141
Rocky Mount, Virginia 24151
When serving my classic Southern barbecue to friends and family you might want to visit my recipe section. Here you'll find great traditional Southern recipes and serving suggestions to make your special occasion a true Southern culinary experience.
See:
The history of the stew and some great authentic Southern recipes!
See: Southern Pork Barbeque, Traditional Southern Foods and BBQ meats. Colonial recipes for hickory-smoked pork and traditional African-American foods from the South. Virginia barbecue and North Carolina barbecue, free recipes for pork loin roasts and hickory smoked pork shoulder, gourmet barbeque, barbecue, and Low-Carb foods for Atkins' diet, the zone diet and the south beach diet. Aunt Pat's Stuffed pork tenderloin and pork loin roasts for Black History Month and authentic African-American cuisine, shopping online for gourmet pork roasts and real southern barbecue. The world's best southern barbecue from Gardner's gourmet Barbeque is a great low carb (carbohydrate) and zero carb choice for weight-loss on the Atkins Diet Plan. Tenderloin recipes, southern recipes for beaten biscuits, pecan pies, the history of Brunswick Stew and recipes for Virginia Brunswick Stew, Ordering Barbecue online has never been easier for bbq fundraising, bbq parties, tailgate foods and barbecue party foods. Virginia's finest barbecue online features authentic smoked pork shoulders, pork loin roasts, stuffed tenderloins, bacon loin roasts of pork, barbecue sauce basted real southern barbecue. Order authentic southern and African-American gourmet foods online for great LOW CARB Diet choices. Pork Loin, pork shoulder, smoked pork recipes, hickory-smoked Southern pork recipes from Virginia, North Carolina, South Carolina, Georgia, Mississippi, Alabama.
Smoked Tenderlion with Peaches
4 1-inch thick pork slices / Chop a Smokehouse Tenderloin into slices
1 envelope onion soup mix
1 can (16 ounces) sliced peaches, drained, reserve syrup
2/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a large skillet, brown Gardner's Smoked Tenderloin on both sides; combine peach syrup, water, lemon juice, ginger and cinnamon; pour over chops in skillet. Cover and simmer for 20 minutes. Arrange peach slices over chops; cover and simmer an additional 5 minutes. Serve with rice.
Serves 4. t.
Crock Pot Tenderloin Slices
5-6, 8 ounce slices of Gardner's Smokehouse or Sugar-smoked Tenderloin
1/4 c. brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
8 oz. can tomato sauce
29 oz. can cling peaches (halves)
1/4 c. vinegar
Salt and pepper
Brown pork loin slices lightly on both sides in skillet. Combine sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Season tenderloin and arrange in slow cooker. Put drained peach halves on top. Pour tomato mixture over all. Cover and cook on low for 7 to 9 hours.
1 (3 1/2 pound) Gardner's pork loin
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
6 ounces white wine
A little flour
6 ounces of water
Fruited Apricot Gardner's Pork Tenderloin Slices
6 - 8 ounce Gardner's Tenderloin sliced chops (Smokehouse), 3/4-inch thick
Vegetable oil
1 can (16-ounce) sliced peaches, drained
1/2 cup apricot preserves
1/4 cup western-style barbecue sauce (optional)
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Serves: Six
Heat a large skillet over medium heat. Brush tenderloin slices lightly with oil and brown on each side. Remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to a boil. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes, until loin chops are just done.
Pecan Coated Gardner's Pork Loin with Baked Peaches
4 - 5 pound Gardner's Smokehouse Pork Loin Roast
1/4 c Olive oil
2 ts Powered sage
1 ts Garlic; minced
Salt and pepper to taste
3 tb Dark brown sugar; packed
1/4 lb Peacan halves; finely chop
8 oz Canned, peach halves
Freshly ground nutmeg
Rub the pork loin throughly with olive oil. Combine the sage, thyme, garlic, salt, pepper and 1 tablespoon of the brown sugar in a food processor or blender until you have a thick paste. (You may have to add a little more olive oil to get it started). Smooth the paste over the pork loin, cover with plastic wrap and refrigerate it overnight. Preheat oven to 300 degrees. Roll the pork loin in the chopped pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so that they won't char. Roast for 30 minutes; then lower the heat to 250 degrees. After 30 more minutes, place the peach halves around it in the bottom of the roasting pan. Sprinkle with remaining brown sugar and a grinding of nutmeg. After 20 more minutes.
6 Servings
Golden Gardner's Tenderloin Chops
5 eight ounce slices of Smokehouse Tenderloin Roast
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 8 ounce can tomato sauce
1 29 ounce can cling peach halves
1/4 cup vinegar
salt and pepper
Lightly brown pork chops on both sides in large skillet. Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar. Sprinkle chops with salt and pepper. Arrange pork tenderloin slices in slow cooking pot. Place drained peach halves on top. Pour tomato mixture over all. Cover and cook on low heat for about 2 hours.
Bourbon-Glazed Gardner's Loin Chops
With the Virginia Sugar-Smoked or the Smokehouse Pork Loin Roast
1/3 cup bourbon
1/4 cup honey
3 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
4 (4 - 5 ounce) slices of Gardner's Smokehouse, or Sugar-Smoked Tenderloin
2 peaches, halved and pitted
Cooking spray
Directions
Combine the first 7 ingredients in a large bowl. Add loin chops and peaches, mix all of the ingredients so that the pork and peaches are well coated. Heat a nonstick grill pan coated with cooking spray over medium to high heat. Remove pork and peaches from bowl and place them on the pan, cook 4 minutes on each side. Keep the marinade in the bowl. While pork chops heat, place marinade in a bowl and microwave the marinade on HIGH for 2 minutes. Then spoon the marinade over the pork and peaches and serve.
4 Servings
Gardner's Barbecue & Peaches Stir-Fry
Use Gardner's Virginia Smoked Pork Shoulder or the Smokehouse Loin
An easy stir-fry that is sure to impress your guests! Pork, vegetables, and peaches are stir-fried over high heat and can be served with either pasta or steamed rice. You can replace the broccoli with snow peas or baby corn. Be sure to get peaches packed in juice."
1/4 cup lemon juice
1/4 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 pound cubed Gardner's Barbecue (Smokehouse or Pork Shoulder is best)
2 teaspoons peanut oil, or sesame oil
1 large onion, diced
1 large carrot, sliced
1 cup broccoli florets
1 (15 ounce) can sliced peaches, with juice
1 tablespoon all-purpose flour
In a glass bowl or casserole dish, combine the lemon juice, soy sauce, ground ginger, and garlic powder. Place the pork cubes into the dish, cover and refrigerate overnight.
Heat the oil in a wok over medium-high heat. Add the marinade and onion, and cook stirring constantly . Throw in the carrot and broccoli, and cook for a few minutes, add the pork (Gardner's Barbecue is fully cooked so you just want to brown the cubes). Then add the peaches with the juice, and bring the mixture to a boil. Sprinkle the flour over the mixture, and stir in. Cook, stirring, until the sauce thickens. Serve over rice or pasta.
Makes 4 servings
Fast Gardner's Hickory-Smoked Pork & Peach Stir Fry
1 lb. Gardner's Pork Loin Roast, cut into cubes
1 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
3 each green and red bell pepper, cut into cubes
1 (19 oz.) can peach slices packed in own juice
1/4 C. rice vinegar
2 T. soy sauce
2 T. cornstarch
Sauté onion, garlic and peppers in hot oil in a large skillet until browned on all sides. Add tenderloin cubes. Cook and stir until pork cubes are lightly browned and onion is softened.
Drain peach slices, reserving juice. Add cornstarch in peach juice; stir until completely smooth. Stir in rice vinegar and soy sauce. Add to the pork mixture in skillet. Cook and stir until mixture comes to a boil and is thickened. Add peach slices to skillet and cook and stir until peaches are heated through. Serve with or over freshly cooked rice.
4 Servings
Hickory-Smoked Pork and Peaches
Begin with Gardner's Smokehouse, James River or Sugar-Smoked Pork Loin
3 pounds of Gardner's Smokehouse, Sugar-Smoked or James River Loin Roast
1 bunch fresh thyme, leaves picked
1 bulb of garlic
7 ounces of butter
2 cans of peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of streaky bacon
6 ounces of white wine
A little flour
6 ounces of water
Preheat the oven to 375.
Make a pocket in the pork roast for the stuffing by cutting an incision at an angle, about 3 inches deep in the center. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure that stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the bacon over the pork, and tie firmly with 3 to 4 pieces of string.
Place in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 30 minutes (remember Gardner's meats are fully cooked).
When ready, remove the pork and peaches to a plate, turn heat up to 450 and leave to rest for 15 minutes whilst you finish the sauce. Remove any fat from the roasting tray (there should be very little), then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Then strain and add any extra juices from the pork. Serve it drizzled over the sliced pork.
6 to 8 servings
Spicy Gardner's Virginia Barbecue with Peaches
Create with the Smokehouse Pork Loin Roast
1 can (16 ounces) peaches, quartered, reserve syrup
2 teaspoons cider vinegar
1 teaspoon minced jalapeno pepper (more if you want the burn)
6 pork loin chops (3/4-inch thick), sliced from Gardner's Smokehoue Tenderloin
1/2 cup seasoned bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
4 tablespoons vegetable oil
1 teaspoon cornstarch
Combine 1/2 cup reserved peach syrup, vinegar, and jalapeno peppers. Place thick loin pork chops and syrup mixture in shallow container and refrigerate; let marinade for at least 2 hours, turning occasionally.
Remove pork chops, reserve marinade. Combine bread crumbs, salt, pepper, and garlic powder; coat pork chops with the mixture. Heat oil in large skillet; brown pork chops 4 to 6 minutes on each side (Gardner's Pork Loin Roasts are fully-cooked).
In small saucepan, combine reserved marinade and cornstarch. Bring to a boil; reduce heat and simmer 2-3 minutes; stir in the peaches and heat. Serve sauce over the hickory-smoked loin chops.
6 servings
Virginia Curried Pork Chops with Brandied Peaches
Use Gardner's James River Smoked Tenderloin Roast for this one.
1 onion, diced
2 tablespoons vegetable oil
2 teaspoons plus 1 tablespoon balsamic vinegar
2 teaspoon curry powder
Brandied peaches (recipe follows), drained, reserve syrup
1 teaspoon minced fresh parsley leaves
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
Four 1-inch-thick slices of James River Tenderloin
In a small skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley.
In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork loin slices, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1 tablespoon oil over moderately high heat until hot but not smoking and brown the cured smoked pork slices (no more than 3 minutes on each side). Reduce heat to low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes. Transfer pork chops to plates and keep them warm. Then boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches.
Gardner's Hickory-Smoked Pork & Sweet Virginia Apples Over Rice
Great meals start with Gardner's Real Virginia Barbecue
1 Tablespoon oil
2 Tablespoons Soy sauce
2 Tablespoons sugar
4 Thick Slices of Gardner's Smokehouse, Sugar-Smoked or James River Cured
Loin Roast (Slice one inch thick).
1 Tablespoon cider vinegar
1 can chicken broth
1/2 cup apple juice or cider
2 Tablespoons cornstarch
1 Tablespoon ground ginger
1 large apple peeled, cored, and chopped
sliced green scallions
In a 10" skillet heat the oil and lightly brown the loin chops, stir in chicken broth, soy sauce, and vinegar, bring to a boil, reduce heat to low, cover and simmer for 10 minutes. In a small bowl combine apple juice, brown sugar, cornstarch, and ginger. Stir until smooth. Then remove the pork loin slices from skillet. Increase heat to medium, stir in the cornstarch mixture, and stir until thickened. Add chopped apple, and green onions. Heat through. Replace pork slices and heat 5 minutes more. Serve over rice.
Pork Loin Madagascar
With Gardner's Hickory-Smoked Smokehouse Loin Roast
1 1/2 pounds Smokehouse Pork Loin
1 ounce olive oil
1 tablespoon chopped shallots
2 ounces Madagascar Green Pepper Corns
4 ounces heavy cream
3 ounces brown sauce
1 tablespoons French Mustard
1 pinch coriander
2 ounces whole soft butter
Instructions:
Start by slicing pork into 1 inch medallions. Add oil to the pan. Flour each slice and saute' in a medium hot saucepan. Evenly brown, then turn. When evenly brown remove pork from skillet. Then add shallots and green peppercorns. Cook until shallots are soft.
Flame with brandy. Add cream and begin to reduce. Add brown sauce, blend, and add mustard, coriander and whole butter. Replace pork medalloins for just a minute or two.
Remove meat and place on a serving platter. Reduce sauce to desired consistency. Pour sauce over meat and garnish with watercress and julienned red peppers.
Gardner's Smokehouse Pork Loin Roast
with Peppercorn-Mustard Crust and Cider Gravy
Maked with Gardner's Smokehouse Tenderloin
1/4 cup plus butter
1 Tbsp cracked white peppercorn
1 5 pound Gardner's Smokehouse Tenderloin
1 Tbsp whole mustard seeds
2 Tbsp all purpose flour
2 tsp golden brown sugar
2 Tbsp Dijon mustard
2 tsp dried thyme, crumbled
1 Tbsp cracked black peppercorns
1 Tbsp cracked dried green peppercorns
Position rack in lowest third of oven and preheat to 375 degrees. Heat Gardner's Smokehouse tenderloin in its double foil wrapper for about 30 minutes.
Combine 1/4 cup butter with flour, mustard, peppercorns, mustard seeds, sugar and thyme in bowl. Remove loin from oven, spread paste oven top and sides of roast. Return to oven for 20 minutes at 325 degrees.
Transfer roast to cutting board and tent with foil. Transfer 2 Tbsp drippings in pan to heavy small saucepan; discard remaining drippings.
Apple Cider Gravy
1 1/2 cup apple cider
3/4 cup chicken broth
3 Tbsp apple jack
1 Tbsp cider vinegar
1 Tbsp all purpose flour
1 tsp Dijon mustard
Salt and pepper
In a saucepan, pan over medium-low heat, add cider and boil until liquid is reduced to 3/4 cup or about 8 minutes. Stir in applejack, boil 1 minute. Add flour and stir until golden brown. Simmer until thickened, stirring often. Remove from heat. Mix in vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.
Virginia Smoked Pork Loin Tarts
Create these with Gardner's Smokehouse or James River Tenderloin Pork Roasts
4 sheets phyllo dough
4 tablespoons butter, melted
1 cup finely chopped Gardner's Smokehouse Tenderloin
1 cup sharp cheddar cheese
3/4 cup shredded tart apples
1/4 cup ground Ritz cracker crumbs
4 miniature muffin tins (12 compartments each)
Lay one sheet of phyllo on a large cutting board and brush with some of the melted butter. Repeat with second and third sheets, stacking on top of the previous as you go and ending with fourth sheet unbuttered.
Cut rectangular stack into 48 squares (6 lengthwise cuts. 8 shortwise cuts) and press into muffin tins that have been coated with non-stick spray.
Combine smoked pork, cheese, apple and crumbs in a bowl and press about one tablespoon into each phyllo shell. Bake at 350 for 15 to 20 minutes, until golden brown.
48 tarts
Tidewater Pork, Peaches & Spicy Whipped Cream
Make it with Gardner's Smokehouse Tenderloin
Pork in Peach Sauce:
4 hickory-smoked pork loin steaks
1 inch thick slices of Gardner's Smokehouse loin roast
1 large can of peah halves in juice
black pepper
chili powder
nutmeg
Coat the outsides of the spork loin slices with the spices until completely covered.
Thinly slice the peaches, keeping the juice they were in. Heat olive oil in a frying pan. Pour in a little of the peach juice - it should start spitting. Place the pork in the skillet, add some more of the juice and about 1/4 of the peach slices. Remove pork after about 10 minutes. Continue to add juice and peaches over the cooking process as the liquid reduces.
Spicy Whipped Cream:
chili powder
paprika
nugmeg
black pepper
6 - 8 ounces whipping cream
Whip the cream until stiff but don't let it curdle.
Stir in the spices. Keep cool until ready to serve
Serve on large plates, accompanied by rice, and a tablespoon or so of cream on the top of the pork loin.
Apricot Pork Loin
Make it with Gardner's Smokehouse, Sugar-Smoked or James River Tenderloin
1 cup thoroughly mashed or pureed apricots
1-3/4 Tbs. honey
1 Tbs. plus 1 tsp. lemon juice
1 Tbs. plus 1 tsp. soy sauce
1 clove garlic, crushed
1/3 cup ginger ale
dash of ginger
1 tsp. lemon rind, grated
2.5 lbs. Gardner's Smokehouse Tenderloin
Combine all ingredients, except pork, in a bowl. Place 2.5 pound Smokehouse Tenderloin (about 1 half of the roast), in a shallow dish and pour marinade over the pork. Cover and marinate in refrigerator at least 4 hours, turning occasionally.
Preheat oven to 325°F. Remove pork, reserving marinade. Place pork loin in oven and roast about 30 - 40 minutes. Use marinade to baste roast. Baste with marinade about every 8 minutes. Serve drippings over sliced meat.
Apricot-Maple Glazed Pork Tenderloin Steaks
Make it with Gardner's Smokehouse Tenderloin or Gardner's Sugar-Smoked loin
3 tablespoons butter
4 1 inch thick pork loin slices
1/4 cup diced shallots
1/2 cup Apricot KERNS from LIBBY'S Refrigerated All Nectar
1/4 cup sherry wine or dry white wine
1/4 cup maple syrup
1/2 teaspoon Instant Chicken Bouillon
4 dried apricot halves, thinly sliced (optional)
1 tablespoon finely chopped parsley (optional)
MELT butter in large skillet. Add pork loin slices; heat, turning once, no longer than 3 minutes. Transfer to serving plate and cover to keep warm.
ADD shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until the sauce has thickened. Remove it from heat; pour sauce over golden pork loin slices. Sprinkle with apricots and parsley and serve.
4 Servings
Hickory-Smoked Pork Chops with Peach Salsa
2 peaches, peeled, pitted and chopped
1/2 cup chopped green onions
1/2 tsp. red pepper flakes
1/8 tsp. salt
1/8 tsp. pepper
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped red pepper
1 Tbsp. lime juice
6 1 inck thick pork loin chops cut from Gardner's Smokehouse Tenderloin
In medium bowl stir together all ingredients except pork chops. Cover and chill for at least 1 hour. Heat slices of pork lion for 10-15 minutes at 325 degrees on baking sheet. Gardner's Barbecue is fully cooked so just heat the meat. Serve with salsa topping.
6 servings
Smoked Pork with Rasperry Orange Salsa
The Salsa:
2 fresh peaches or 3 nectarines, peeled, & cut in small cubes (2 cups)
1/4 cup orange juice
1 teaspoon balsamic vinegar
1/2 teaspoon Ground Cinnamon
2 teaspoons chopped fresh mint, (optional)
1 cup fresh raspberries
6 1-inch thick slices of Gardner's Smokehouse
Combine peaches with orange juice, balsamic vinegar, cinnamon and mint, if desired. Add raspberries and mix gently. ASet aside.
Heat pork slices in oven at 325 degrees for 10 - 15 minutes or until hot. Gardner's Barbecue is fully-cooked so don't over do them.
To serve, spoon salsa over grilled chops.
Peachy Mustard Pork Loin Strips
One Gardner's Smokehouse Tenderloin - cut into 2 - 3 inch strips about 6 - 8 inched long. You should have between 20 to 25 "rib sized pieces."
1/3 cup honey mustard
3 tablespoons peach preserves
3 tablespoons peanut oil
3 tablespoons lemon juice
2 cloves minced garlic
salt and pepper to taste
Mix together everything but the pork strips. Marinate pork ribs in sauce for 2 to 3 hours. Place loin strips in a large baking dish and pour marinade over the pork. Bake at 325 degrees for about 30 minutes. Serve pork with marinade topping.
Apple Sauerkraut Pork Loin
2 tablespoon vegetable oil
4 1 inch thick slices of Gardner's Smokehouse or Sugar-Smoked Tenderloin
2 cups drained and rinsed sauerkraut, (or 1, 15 ounce) can, drained and rinsed
1/2 cup water
1 teaspoon caraway seeds
1 cup applesauce
1/4 cup chopped onion
2 tablespoons brown sugar
1/4 teaspoon ground black pepper
Heat oil in a heavy skillet over medium heat. Add pork loin slices to hot oil and brown on both sides very quickly (no more than 30 seconds per side. Remove pork loin and set the browned slices aside. Add sauerkraut, water, and caraway seeds to the skillet, stirring well. Combine remaining ingredients, cover, reduce heat, and simmer for 25 to 30 minutes, Replace pork loin on top, spoon liquid over pork, recover and simmer for another 10 minutes.
4 Hearty Servings
Pork Chops with Apple Stuffing
6 - 2 inch thick slices of Gardner's Smokehouse Pork Loin Roast
2 to 4 slices bacon, diced
1/4 cup chopped celery
1/4 cup chopped onion
3 apples, peeled and diced
1/4 cup sugar
1/2 cup bread crumbs or cracker crumbs
salt and pepper, to taste
2 teaspoons chopped parsley
Fry diced bacon until crisp, then add celery and onion; cook until tender. Add diced apples, sprinkle with sugar, then cover and cook slowly until tender and glazed. Add bread crumbs; season with salt, pepper and parsley.
Cut slit or pocket in the top of thick cut loin slices. Stuff mixture into the pockets in loin chops. Bake stuffed pork slices on buttered tray in 325 degree oven for 20 - 30 minutes
6 Servings
Orange-Cranberry Pork Tenderloin
6 pork loin slices ( 1 inch thick) Gardner's Smokehouse or Sugar-Smoked Loin
1 tablespoon vegetable shortening
4 tablespoons water
1 teaspoon salt
1/4 cup sugar
1/4 cup light corn syrup
2 tablespoons grated orange rind
2 cups orange sections, including juice
2 cups fresh cranberries
hot cooked rice
Brown loin slices quickly in shortening in a large skillet. Drain, if necessary. Add water and salt; cover and cook over low heat for about 10 minutes (don't over do the pork loin). Add sugar, corn syrup, orange rind, orange sections, and cranberries, and cook an additional 5 minutes. Serve over rice.
6 Servings
Gardner's Pork Loin with Apricot Stuffing
Make this with Gardner's Smokehouse or Sugar-Smoked Loin Roast
1 cup dried apricots
1 1/2 cups chopped onion
1/2 cup butter
4 cups soft bread crumbs
1 cup raisins
1 teaspoon ground sage
salt and pepper, to taste (go easy)
8 pork loin slices, 1/2-inch thick
Cover apricots with water and soak for several hours; drain and chop. Cook onions in butter for about 5 minutes, until wilted. Add apricots, crumbs, raisins, and sage. Season with salt and pepper to taste. Put 4 of the pork loin slices in a baking dish, cover with the stuffing mixture, then cover with the remaining 4 chops. Cover and bake in a preheated 325 degree oven for about 20 - 30 minutes.
4 Hearty Servings.
Virginia Hickory-Smoked Pork & Tomatos
Alabama Style Over Rice
6 large 1.5 - 2 inch thick slices of Smokehouse Tenderloin
1 medium onion
2 cloves garlic
6 large tomatoes, peeled, seeded, and chopped (or1 large can crushed tomatoes, drained)
1 1/2 cups chicken broth
1 tablespoon thyme
salt and pepper, to taste (go easy)
Add all of the ingredients to a skillet or Dutch oven, cover and cook over medium heat for 40 minutes or until very tender. Add pork loin slices. Cover and continue cooking for about 15 minutes. Serve over rice.
6 Servings
Sour Cream Pork Chops
With Gardner's Smokehouse Tenderloin
4 pork hickory-smoked loin chops
2 tablespoons oil
1 cup beef bouillon
1 can sliced mushrooms, (8 oz)
2 teaspoons prepared mustard
2 tablespoons chopped parsley
1 teaspoon paprika
salt and pepper, to taste
1 onion, sliced into rings
1 cup sour cream
Brown pork in oil in skillet. Mix all remaining ingredients, except the onion rings and sour cream, in a bowl. Separate onion rings and place on pork chops. Pour above mixture over loin slices and simmer for 30 - 40 minutes. Add the sour cream and cook for another 5 minutes. Especially good served over rice.
4 Servings
Crock Pot Pineapple Marinated Pork Tenderloin
6 Thick Slices of Gardner's Smokehouse Pork Loin
1 can 20 oz pineapple chunks including juice
1/4 cup brown sugar
2 teaspoons soy sauce
Mix ingredients; pour over pork. Store in refrigerator overnight. Put in Crock Pot on low for 2 - 3 hours till done.
Serves 6.
Gardner's Pork Loin with Apples and Onion
4 1 inch thick pork loin slices (Smokehouse, James River, Sugar-Smoked)
1/4 teaspoon dried thyme, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
2 medium apples, thinly sliced
1 medium onion, sliced
2 tablespoons brown sugar
2 teaspoons cider vinegar
Sprinkle pork with thyme. Heat oil in large nonstick skillet over medium high heat until hot. Add pork chops; cover and cook 1 minute. Turn chops; cover and cook an additional 1 minutes. Remove pork from skillet; cover to keep warm. Add apples, onion and brown sugar to same skillet; mix well. Cover; cook over medium high heat for 5 minutes, stirring once. Add vinegar; cook, uncovered, 3 to 6 minutes or until apples and onion are crisp tender and light golden brown, stirring occasionally. Serve apple mixture with over pork loin.
OVER 30 RECIPES ON THIS PAGE!
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