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Helen’s Chicago Cassoulet

By dave on 1/23/2011

The Cassoulet Helen made for us in Chicago. NOTE: The recipe can be halved. 2 cups dried canellini or great northern beans, soaked overnight or quick-soaked Pork shoulder or fresh ham cut into large chunks and trimmed 6-8 brats, cut in 3rds 1 onion, diced 2 stalks celery, diced 3 cloves garlic, minced 2 large […]

Posted in Recipes | Tagged pork, soup/stew | Leave a response

Maple glazed pork tenderloin

By dave on 4/28/2010

Serves 6. This recipe will work with either natural pork or enhanced pork (injected with a salty solution). If your tenderloins are smaller than 1¼ pounds, reduce the cooking time in step 3 (and use an instant-read thermometer for best results). If the tenderloins don’t fit in the skillet initially, let their ends curve toward […]

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Pork posole

By dave on 12/15/2009

2 lbs pork, cut into cubes 1 T olive oil 1 large onion, chopped 2-4 cloves garlic, minced 3 T ground red chile 1 T chopped fresh oregano (or 1 T dried) 1 qt diced tomatoes 1 1/2 qts chicken broth 4 c posole (or whole hominy), drained and rinsed 1/2 c parsley (opt) Brown […]

Posted in Recipes | Tagged mexican, pork | Leave a response

Grill-roasted pork loin

By dave on 9/7/2009

If only “enhanced” pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over […]

Posted in Recipes | Tagged grilling, pork | Leave a response

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