Easy Roast Pork & Veggies

My Mother-in-Law made this the other week and it was delicious, so I tried it the other day and mine turned out the same......so yummy and JUICY.  It only takes like 5 minutes of prep, so it's very easy.

Pork Loin/Roast (I'm sure this would work with tenderloin too, just don't cook it as long)
Grill seasoning (I use Mrs. Dash, my Mother-in-Law used McCormick, both were really good.)
Oil
Salt
Pepper
Potatoes
Any other fresh veggies you want.  I just used carrots and potatoes, because that's all I had.  But Donna also did Onions, Green Beans, and mini Peppers.  Asparagus would be really good too. 

Heat oven to 450.  Rub roast with oil, then rub with grill seasoning.  Put in glass pan or roasting pan.  In a large bowl, put a couple tablespoons of oil.  Then wash and cut up your veggies and add them to the bowl.  Salt and pepper them really well, then toss it all together.  Pour the veggies around the roast in your pan and cover with foil.  Bake at 450 for about 30 minutes, then take off the foil and let it cook for about another 10 minutes.  Check for doneness. 

*These leftovers make the BEST sandwiches.  Thinly slice the cold pork and put it on rolls with mayo and mustard and salt & pepper (& lettuce if you want).  Just like a turkey sandwich, but these are SO GOOD!

Peach Pork Roast

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  Picture courtesy of the Open Pantry

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  • 1 boneless pork loin roast shopping list
  • 1 can (15.25 oz)sliced peaches in heavy syrup1/4 tsp onion salt
  • 1/4 tsp black pepper
  • 1/2 c. chili sauce
  • 1/3 c. light brown sugar
  • 3 TBS apple cider vinegar
  • 1 tsp. pumpkin pie spice
  • 1 TB cornstarch
  • 2 TBS water
• Coat a 6 qt. Slow cooker with nonstick cooking spray. Place roast into slow cooker; season with onion salt and black pepper.
• Drain peaches, reserving the syrup. In a bowl, whisk syrup, chilisauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast. Cook 3 hours on high or 6 hours on low.
• Remove meat and allow to rest for 10 minutes. Spoon out peach slices and reserve. Place liquid in a small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring for about 30 seconds until the sauce thickens.
• To serve, slice meat and scatter reserved peach slices over the top.

Grilled Cajun Pork Chops

Pork chops with a delicious sweet and spicy rub nestled in a bed of rice and beans.

• Prep Time 30 Minutes
• Cook Time 20 Minutes
• Difficulty Easy

Ingredients

• 6 whole Pork Chops
• 3 Tablespoons Paprika
• ½ teaspoons Cayenne Pepper
• ½ teaspoons Cumin
• 1-½ teaspoon Salt
• ¾ teaspoons Black Pepper
• 2-½ Tablespoons Brown Sugar
• 1-½ cup Brown Rice
• ½ cans Dark Red Kidney Beans, 15 Ounce Can
• ½ cans Garbanzo Beans (15 Ounce Can)
• ½ cans Corn (15 Ounce Can)

Preparation Instructions

I have to start out saying this was the name on the original recipe I snagged from a magazine at the dentist’s office years ago, and I have since tweaked, altered, gone back to the original, and changed again many times since. So does it even remotely resemble Cajun anything? No clue, but it’s good. So, so good. Whew! Ok, now that’s off my back we can begin!

Start by mixing the paprika, cayenne pepper, cumin, salt, black pepper, and brown sugar. I sometimes like to double the amounts to make sure I have plenty! Reserve 2 teaspoons of the rub and set aside. Generously rub the remaining spice mix on the outside of each porkchop and work it in as well as possible. Let sit, covered, in the fridge for 20 minutes.

While that’s going down, prepare the 1 1/2 cups of uncooked rice according to package directions. I cook this in a rice cooker and add the reserved rub before cooking.

You can either grill or pan fry the pork chops with just the tiniest bit of olive oil. I like both. Thin pork chops will need to cook 4 minutes on each side at medium-high heat. The thicker the chop, the longer you cook. Once the internal temperature reaches 165 degree you’re good to go!

Once the rice is done cooking, add the kidney beans, garbanzo beans, and corn and let the mixture warm through. Serve the delicious pork chop over rice and enjoy!

Sweet Pork (Cafe Rio)

I also use this on homemade Cafe Rio Salads. It's SO EASY, and we LOVE it! It makes a lot, so I usually freeze the leftovers in a couple ziplocks and it makes it that much faster and easier next time!

Cafe Rio Sweet Pork

Pork roast
1 Cup Salsa
1 Cup Brown Sugar

Cook in crockpot all day, and shred meat when it gets tender. Leave in for a little while longer so all the pork gets saturated with the sauce. This also makes good burritos.

BBQ Pork Ribs

BBQ Pork Ribs or Roast
This recipe is so yummy my father in law practically licked his plate clean when I fixed them for him!

1 cup chopped onion
1/3 cup of crisco/butter
1 (8oz) can of tomatoe sauce
1/2 cup water
1/4 cup firmly packed brown sugar
1/4 cup of lemon juice
3tbsp. worchestishire sauce
2 tbsp. prepared mustard
2 tsp. salt
1/4 tsp pepper

Cook onions until tender, not brown though, in crisco/butter. Add remaining ingredients and bring to a boil. Simmer 15 minutes. Pour over pork in a baking dish. Cover and bake at 350 until meat is done.