PAULA DEEN PORK ROAST RECIPES
PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW COOKER DELICIOUS ...
Potato soup is the perfect companion to a chilly winter day and this Paula Deen crockpot recipe will keep you warm all season long. The best part about a crock pot is that once you throw all your ingredients into the pot, you can spend your time focusing on the other errands you have to
Provided by Cassie Marshall
Total Time 7 hours 32 minutes
HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 4 pounds cured pork tenderloin, about 24 servings
Number Of Ingredients 14
Steps:
- Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
- Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
Nutrition Facts : @context http//schema.org, Calories 131, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 516 milligrams, SugarContent 9 grams, TransFatContent 0 grams
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HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 131 per serving
Reviews 4
Total Time 1 hours 30 minutes
Calories 131 per serving
- Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.
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PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW COOKER DELICIOUS ...
Potato soup is the perfect companion to a chilly winter day and this Paula Deen crockpot recipe will keep you warm all season long. The best part about a crock pot is that once you throw all your ingredients into the pot, you can spend your time focusing on the other errands you have to
From thekitchencommunity.org
Reviews 4.9
Total Time 7 hours 32 minutes
From thekitchencommunity.org
Reviews 4.9
Total Time 7 hours 32 minutes
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