Tag Archives: pork

Bacon Wrapped Stuffed Pork Loin


1-1.7 pound pork loin filet
1 pound ground sausage
1 pound bacon
3 slices multigrain bread, chopped
1/2 cup chicken broth
1/2 cup onion, chopped
2 tablespoons fresh sage, chopped
1/2 cup maple syrup
1 teaspoon thyme
1 dash cayenne pepper


Preheat your oven to 350 degrees.

First, lay out the pork loin and as evenly as possible, carefully slice it to open it up, approximately 1/8″ in thickness, then set aside.

In a medium pan, cook up the sausage and the onion until fully cooked. Remove sausage and onion from the pan, then add chicken broth to deglaze the pan, stirring for a couple of minutes.

In a bowl, mix the sausage with bread and chicken broth, stirring to combine.

Now, lay out the bacon so each piece is slightly layering each other.

Place the pork filet onto the row of bacon, and add the sausage/stuffing filling onto the long side of the pork filet, starting with a generous scoop evenly at the top of the filet.

Roll it up, making sure that the bacon is covering the entire filet.

Place it onto a sheet pan and set aside as the oven heats up.

Make the sauce by mixing the maple syrup with the thyme and cayenne.

Generously brush the sauce onto the bacon wrapped pork, and baste throughout the cooking process.

Be sure to tent the meat with foil if the sauce starts to burn before the meat is fully cooked. However, keep in mind that some slightly burnt sugar spots will also be delicious.

Bake for approximately 45 minutes to an hour, or until the internal temperature reaches 145 – 160 degrees.

Let the meat rest for a few minutes before you cut into it to allow the juices to settle. Slice at your desired thickness, and serve.

For Valentine’s Day



Apple Stuffed Pork Loin Roast


3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied


Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened.

Remove from the heat and gently stir in the bread, egg, butter and salt and pepper.

Add the chicken broth gradually until everything is moistened.

Let the stuffing mixture cool completely before putting it in the pork loin.

Spoon the stuffing down the pork, horizontally, in a line.

Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife.

Tightly tie the pork roast up with butcher’s twine, season it with more salt and pepper, and transfer to a roasting pan.

Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F.

Remove from the oven and let rest for 15 minutes before slicing.

Garnish with apples and fresh herbs.

Stuffed Pork Chops with Pumpkin Gravy

serves 8



8 ( 6 oz) boneless pork chops
1 pouch chicken flavored Stove Top Stuffing
2 c. boiling water
salt, pepper, garlic powder and ground sage to taste


2/3 c. canned pumpkin
1 c. fat-free chicken broth
1/4 tsp. ground sage
1/2 tsp. pumpkin pie spice
3/4 tsp. salt
2 T. brown sugar


Preheat oven to 400 degrees and spray a large baking dish with nonstick spray.

Place stuffing mix in a large bowl. Mix with boiling water and let stand for 5 minutes.

Cut pork to, but not through the other side. Sprinkle pork on both sides with salt, pepper, garlic powder and sage. Fill each chop with stuffing. Place pork in baking dish and bake 30 minutes or until cooked through.

Meanwhile, whisk together gravy ingredients in a saucepan. Cook on medium heat for 15-20 minutes, stirring often, until thickened. Serve over pork chops

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6


2 pounds Pork tenderloin
1 teaspoon Ground sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 clove Garlic; crushed
1/2 cup Water
1/2 cup Brown sugar
1 tablespoon Cornstarch
1/4 cup Balsamic Vinegar
1/2 cup Water
2 tablespoons Soy sauce


Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place 1/2 cup water in slow cooker; place tenderloin in slow cooker.

Cook on low for 6-8 hours.

hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side

Green Chile Pork Fatty

Servings: 6 people


10 slices bacon
1 pound pork sausage
1 4.5 oz can green chiles
2 teaspoons taco seasoning
1/4 cup green enchilada sauce for basting

For the filling:

8 oz cream cheese softened
1/4 cup sour cream
1 4.5 oz can green chiles
1 cup marbled cheddar cheese shredded
1 teaspoon taco seasoning


queso fresco optional
lime wedges optional


On a large work surface, lay out a flat piece of plastic wrap. Begin construction your bacon weave in a 5×5 pattern, overlapping each piece.

In a medium bowl, combine the pork sausage, green chiles, and 1 teaspoon of the taco seasoning. Don’t overmix, stir until just combined. Use your hands or the back side of a spoon to spread the sausage mixture over the bacon weave, leaving about an inch of the bacon exposed on all sides.

In another bowl, combine the cream cheese, sour cream, chiles, cheese, and 1 teaspoon of the taco seasoning. Spread over the sausage mixture.

Lift up one edge of the saran wrap and carefully roll the fatty together. Make sure all of the bacon edges are overlapping on the bottom and both ends. Use toothpicks to secure the ends, if necessary.

Prepare your smoker for indirect grilling at 275 degrees and allow to preheat. Remove your fatty from the plastic wrap and season with the remaining 1 teaspoon of taco seasoning. Place your fatty with the bacon seam side down on your smoker, close the lid and cook for approximately 2-3 hours or until the internal temperature reads 155 degrees F using an accurate thermometer. The time will vary for each fatty based on thickness, etc. so it is important to watch the temperature of the meat instead of planning for exact cooking time.

Baste the fatty with the green enchilada sauce and continue to cook until the internal temperature reaches 165 degrees F. Remove the fatty to a cutting board and sprinkle with the queso fresco while still hot. Allow to rest for a few minutes before slicing into rounds and serving with fresh lime wedges.

Author’s notes:
Last up is cooking method. Technically, you can bake this green chile pork fatty in the oven. Just follow the time and temp guidelines in the recipe below.
Emotionally, you really need to make this fatty in your smoker. A fatty like this deserves to be smoked! (I walked right into that one.) But in all seriousness, do what you gotta do to get this beautiful masterpiece on a smoker for the cook time. I like to do my fatties on my pellet grill, just for the ease of consistent temps and smoke, but if you’re doing this on any other off-set smoker just shoot for a temperature around 275 degrees and smoke for 2-3 hours. I recommend hickory or oak wood chips or pellets with this particular recipe. The recipe below calls for 2-3 hours cook time, because each fatty is a little different in thickness and takes a different amount of time to come up to temperature. Your best bet is to get an AWESOME and ACCURATE internal thermometer (I have always recommended ThermoWorks products for their consistency) and cook for temperature instead of time.

Bacon Weave


Crock-Pot BBQ Ribs


4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce


Preheat oven to 400 degrees F (200 degrees C).

Season ribs with salt and pepper.

Place in a shallow baking pan.

Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper.

Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.

Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

Slow Cooker Tex-Mex Chipotle Sloppy Joes


1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)


In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.