Baby Back Pork Ribs and Juicy Pork Tenderloin

Delicious Pork Recipes

Recipes for pork, including, ham, pork steak, spareribs, tenderloin. There's nothing better than delicious BBQ ribs or a tender, juicy tenderloin.

BBQ Ribs

• 2 slabs of baby back ribs cut into pieces
• 1/2 c. oil
• 5 c. water
• 1 c. Dale sauce
• lemon pepper to taste
• garlic salt to taste

Add liquid and seasoning to aluminum or metal pan. Bring to boil, add cut up ribs to mixture. Let boil for about 30 minutes. Take out of liquid and place on open grill, cook slowly for about 15 minutes.

Return to liquid, cook for a while and return to grill, taking turns. Be patient, cooking on slow to medium heat, takes about 3 1/2 to 4 hours.

Add BBQ last hour or so. Best cooked one day and served next.

Baked Spare Ribs and Sauerkraut

• 9 lbs. spareribs
• 1 tbsp. salt
• 1 tsp. pepper
• 4 cans (1 lb. 11 0z. each) sauerkraut (3 1/2 quarts and juice)
• 4 c. diced green apples
• 1 Tbsp. caraway seed
• 1 tsp. pepper
• 1 1/2 c. diced onions

Cut ribs into 2 or 3 pieces. Place in large roasting pan and sprinkle with salt and pepper. Roast in 450 degree oven about 1/2 hour, turning ribs occcasionally until browned.

Reduce heat to 350 degrees, cook 1 hour longer, uncovered. Remove from oven and drain fat off.

Add undrained sauerkraut, apples, caraway seed, pepper and onions to ribs. Cover and return to oven.

Continue roasting at 350 degrees until ribs are tender and meat will slip off bone. Add water if necessary during last cooking.

Lift ribs from pan and place on one end of hot platter. Pour sauerkraut on other end. Makes 12 servings.

Peach Spareribs

• 3 lbs. spareribs, quartered
• 1 tsp. salt
• 1 lg. can peach halves (in heavy syrup)
• 1 cup catsup
• 2 Tbsp. worcestershire sauce

• 1/4 cup minced (fresh) onion
• 2 Tbsp. flour
• 2 Tbsp. prepared mustard
• 1/4 tsp. ground cloves
• 1 tsp. salt
• 3/4 tsp. black pepper

Arrange the ribs in a shallow roasting pan, meaty side up; sprinkle with 1 tsp. salt. Drain the peaches, saving the syrup.

In a saucepan, blend the syrup with the catsup, worcestershire, onion, flour, mustard, cloves, salt, and pepper; heat to boiling then pour over the ribs.

Bake at 375 for one hour and 30 minutes or until tender. Baste often, turn once at aprox. 1 hour. Place the peaches (cut side down) around the ribs.

Bake 10 more minutes, basting with sauce. Serves 4

Baked Spare Ribs and Sauerkraut

• 9 lbs. spareribs
• 1 tbsp. salt
• 1 tsp. pepper
• 4 cans (1 lb. 11 0z. each) sauerkraut (3 1/2 quarts and juice)
• 4 c. diced green apples
• 1 Tbsp. caraway seed
• 1 tsp. pepper
• 1 1/2 c. diced onions

Cut ribs into 2 or 3 pieces. Place in large roasting pan and sprinkle with salt and pepper. Roast in 450 degree oven about 1/2 hour, turning ribs occcasionally until browned.

Reduce heat to 350 degrees, cook 1 hour longer, uncovered. Remove from oven and drain fat off.

Add undrained sauerkraut, apples, caraway seed, pepper and onions to ribs. Cover and return to oven.

Continue roasting at 350 degrees until ribs are tender and meat will slip off bone. Add water if necessary during last cooking.

Lift ribs from pan and place on one end of hot platter. Pour sauerkraut on other end. Makes 12 servings.

Peach Spareribs

• 3 lbs. spareribs, quartered
• 1 tsp. salt
• 1 lg. can peach halves (in heavy syrup)
• 1 cup catsup
• 2 Tbsp. worcestershire sauce

• 1/4 cup minced (fresh) onion
• 2 Tbsp. flour
• 2 Tbsp. prepared mustard
• 1/4 tsp. ground cloves
• 1 tsp. salt
• 3/4 tsp. black pepper

Arrange the ribs in a shallow roasting pan, meaty side up; sprinkle with 1 tsp. salt. Drain the peaches, saving the syrup.

In a saucepan, blend the syrup with the catsup, worcestershire, onion, flour, mustard, cloves, salt, and pepper; heat to boiling then pour over the ribs.

Bake at 375 for one hour and 30 minutes or until tender. Baste often, turn once at aprox. 1 hour. Place the peaches (cut side down) around the ribs.

Bake 10 more minutes, basting with sauce. Serves 4

Quick and Easy Pork Steaks

• 1/4 c. Dale's seasoning or soy sauce
• 3 c. water
• 1 small onion, sliced
• lemon pepper, to taste
• dash of garlic powder
• meat tenderizer as needed

In a medium or large microwave dish mix 1/4 cup Dale's seasoning or soy sauce to 3 cups of water. Add small onion and lemon pepper. Use a dash of garlic as needed for taste. Use meat tenderizer if needed for tenderness.

Place in microwave for about 20 minutes, check tenderness. Time may vary in some microwaves according to amount of meat.

Best Pork Tenderloin

• 1 1/2 pounds pork tenderloin
• 1 tsp black pepper
• 1 tsp. rosemary leaves
• 1 cup barbecue sauce

Rub tenderloin with pepper and rosemary leaves. Bake at 350 degrees for 1 1/2 hours. Slice and serve with warmed barbecue sauce.

Honey Mustard Pork Tenderloin

• 2 (1 1/2 pound) pork tenderloins
• 1/2 cup honey
• 2 tsp. prepared mustard
• 1/4 cup brown sugar

Mix honey, mustard and brown sugar. Spread over pork tenderloins and let marinate at least 2 hours in refrigerator. Roast at 350 degrees for 1 hour.

Grilled Pork Tenderloin

• 1/2 cup soy sauce
• 1/2 cup brandy
• 1 jar marmalade
• 2 tsp. dijon mustard

Marinate pork in soy sauce and brandy-reserve liquid. Grill pork 15 minutes on one side. Combine marmalade and mustard, divide in half. Combine approximately 1/4 of soy mixture with 1/2 of mustard mixture. Baste pork, turn and baste again. Grill another 15 minutes. Thicken remaining 1/2 of mixtures and serve as sauce.

Southwestern Grilled Tenderloin

• 2 whole pork tenderloins, 1 1/2 lb.
• 5 tsp. chili powder
• 1 1/2 tsp. oregano
• 3/4 tsp. ground cumin
• 2 cloves garlic, crushed
• 1 tbsp. vegetable oil

In small bowl, mix all seasonings well. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.

Spicy Pork Tenderloin

• 1 to 3 Tbsp. chili powder
• 1/4 tsp. ground ginger
• 1/4 tsp. ground thyme
• 2 pork tenderloins, 1 lb. each
• 1 tsp. salt
• 1/4 tsp. pepper

Combine the first five ingredients, rub over tenderloins. Cover and refrigerate for 2 to 4 hours. Grill over hot coals for 15 minutes per side, until juices run clear or the internal temperature reaches 160 degrees.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.

Baked Pork Tenderloin

• 1 (1/2 pound) lean pork tenderloin
• Butter flavored non-fat spray
• 2 cups canned fat-free chicken broth
• 1 (4 ounce) can mushrooms stems and pieces

Brown meat in generous coating of butter flavored non-fat spray. Remove from skillet and place in casserole. Add a little flour to drippings and add chicken broth and mushrooms. Stir until heated and mixed. Pour over pork and bake at 350 degrees for 1 hour.

Pork Tenderloin Supreme

• 2 (1 1/2 pound) lean pork tenderloin
• 1 can tomato soup
• 1 package onion soup mix
• 2 tbsp. Worcestershire sauce

Place tenderloins in center of large sheet of tin foil. Mix remaining ingredients and spread over meat. Seal securely in foil. Place in shallow pan and bake for 2 hours at 325 degrees. Cut meat into 1-inch slices. Pour soup-gravy over slices of meat.

Marinated Pork Tenderloin

• 1 (1 1/2 pound) pork tenderloin roast
• 1 tbsp sherry
• 2 tbsp. low sodium soy sauce
• 2 tbsp. brown sugar

Combine sherry, soy sauce and brown sugar. Rub over roast and marinate overnight in refrigerator. Roast at 300 degrees until tender 1 1/2 hours.

Lemon and Garlic Pork Roast

• 1 (3 pound) lean boneless pork loin roast
• 3/4 tsp. grated lemon rind
• 3 garlic cloves, minced
• 1 can low-salt chicken broth

Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve.

Deviled Pork Roast

• 1 (3 pound) lean pork loin roast
• 2 tbsp. Dijon mustard
• 1 tsp freshly ground thyme
• Fresh ground pepper to taste

Spread pork roast with thin coating of mustard. Sprinkle with thyme and pepper. Roast uncovered at 375 degrees for 1 1/2 hours.

Roast Pork in Marinade

• 4 pounds lean pork roast
• 1 (15 ounce) can tomatoes, chopped
• 1/4 cup white vinegar
• 1/4 cup water

Place roast in roasting pan. Mix and pour the remaining ingredients over roast. Best marinated overnight. Cover and bake at 350 degrees for 4 hours.

Perfect Pork Roast

• 1 pork roast
• 1 env. au jus gravy
• Turnips, carrots and potatoes
• 2 cloves garlic
• Flour, salt and pepper
• Mushrooms (optional)

Stuff garlic into roast. Pat flour, salt, pepper on roast, coating well all over. Place roast in pan and bake for 1 hour at 425 degrees. Mix up au jus gravy according to package directions, pour over roast. Arrange peeled and prepared vegetables around roast and bake additional 1 1/2 - 2 hours.

Pork Roast

• 3 lb. Boston Butt pork roast
• 1 tsp. black pepper
• 1 tsp. salt
• Garlic, chopped to taste or 2 tsp. garlic powder
• 1 tsp. oregano
• 1 tsp. oil
• 1 tsp. vinegar

Place meat in casserole and score. Rub part of mixture over meat. Marinate with remaining mixture for 6 hours or overnight. Cook 3 hours in uncovered dish at 300 degrees.

Sweet and Sour Pork

• 2 lb. boneless pork
• 1 egg, beaten
• 2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp pepper
• 3/4 c. salad oil
• 1 clove garlic, crushed
• 3 green peppers, cut in 1 inch strips

• 1 (20 oz.) can pineapple chunks, drained
• Tbsp. cornstarch
• 1/2 c. sugar
• 1/2 c. chicken broth
• 1/2 c. vinegar
• 2 tsp. soy sauce
• Hot cooked rice

Trim fat from pork and cut meat into 1 inch cubes. Combine egg, flour, salt and pepper, mix well. Pour mixture over pork cubes, coating well. Heat oil and garlic in heavy skillet over medium heat, add pork and cook until each piece is golden brown on all sides. Drain off pan drippings,

respoon reserved drippings and undrained pineapple to pork in skillet. Simmer over low heat 5 minutes. Combine cornstarch and sugar, stir in chicken broth, vinegar and soy sauce.

Add to skillet. Cook over low heat, stirring constantly, until smooth and thickened. Great served over rice.

Ham with Cherry Sauce

• 8 slices boneless ham, 1/2-inch thick
• 1 c. orange sections and juice
• 1/4 tsp. cinnamon
• 1 No. 2 can cherry pie filling
• 1/8 tsp. cloves

Heat electric skillet to 360 degrees. Brown ham slices on both sides, pushing browned slices to one side until all are browned.

Mix cherry pie filling with orange slices and spices. Arrange browned slices in skillet and pour sauce over. When mixture boils, reduce heat to 240 degrees.

Cover and cook 30-40 minutes, stirring once or twice.

Maple-Orange Glazed Ham

• 3 lb. canned ham
• 1/4 cup maple syrup
• 2 tbsp. orange juice

Bake the ham in a shallow pan for 1 hour in a 325 degree oven. Meanwhile, combine the maple syrup and orange juice and heat this just to boiling, then turn the heat low and let it cook for 10 minutes.

Spoon this over the ham after 1 hour and let the ham bake 30 minutes longer. Makes 9-12 slices.

Southern Baked Ham

• 1 15 to 20 lb. whole bone in ham
• 1 tsp. ground cloves
• 1 cup brown sugar
• Whole cloves
• 1 (1 lb. 4 oz.) can pineapple slices. drain and reserve
• Maraschino Cherries

Preheat oven to 350 degree. Draw a sharp knife criss-cross over the top to make 1-inch-sized diamond designs. Then stick a clove in the points of the diamonds.

Drain pineapple-reserve juice. Arrange some of the pineapple slices on top of ham. Place some of the slices in the bottom of pan.

Blend reserved pineapple juice with brown sugar and ground cloves. Pour this mixture over ham. Place ham in preheated oven approximately 15 minutes per pound.

(Hint)You will want to baste ham every 45 minutes with juices in bottom of pan. About 45 minutes before ham is done, take out and garnish with pineapple slices.

Return to oven to finish cooking. Place ham in serving platter. Remove pineapple slices from bottom of pan and arrange around ham.

Baked Virginny Ham

• 1 canned ham, about 5 lbs.
• cloves
• 1/2 cup pineapple juice
• 2 tbsp. brown sugar
• 1/4 cup sherry

Put the ham in a shallow baking dish and draw a sharp knife criss-cross over the top to make 1-inch-sized diamond designs. Then stick a clove in the points of the diamonds.

Now in a small saucepan, cook the pineapple juice, brown sugar, and sherry together, just long enough for the sugar to melt. Brush this over the top of the ham and down the sides.

Bake in a 325 degree oven for 1 hour, and every once in a while spoon some of the glaze from the pan back on the ham again.

This will serve 6 to 8 people and you may have some left over.

Zesty Grilled Ham

• 1 cup packed brown sugar
• 1/3 cup prepared horseradish
• 1/4 cup lemon juice
• 1 to 1 1/2 lb., 1 inch thick fully cooked ham steak

In a small saucepan, bring brown sugar, horseradish and lemon juice to a boil. Brush over both sides of ham. Grill over medium-hot coals, turning once, until heated through and well glazed, about 20 to 25 minutes.

Ham in Wine Sauce

• 1 1/2 pounds lean cooked sliced ham
• 1 cup currant jelly
• 1 cup red cooking wine
• 4 tbsp. sugar

In sauce pan combine jelly, wine and sugar. Cook over medium heat until mixture comes to a boil, stirring constantly. Continue to boil to a thick syrup. Serve over heated slices of ham.

Rasin Spiced Ham Steak

• 1 pound lean ready to eat ham steak
• 1/2 tsp. pumpkin pie spice
• 1/2 cup unsweetened pineapple juice
• 2 tablespoons (1 ounce) raisins

Brown and heat ham steak in a nonstick skillet sprayed with cooking spray. Remove steak to heated platter. Combine remaining ingredients and cook over high heat stirring constantly, until mixture is reduced to a few tablespoons. Pour mixture over ham steak.

---