Pork Lo Mein
Just thought I’d share another recipe for cooked pork. Seems like a lot of us have leftovers. This one uses pasta and Asian flavors for a simple dish that is ready in no time at all. Tastes pretty good, too.
Pork Lo Mein
1 onion, chopped
2 T. oil
1 can sliced water chestnuts, drained
1/2 c. green peas- you could also use green beans
2 c. diced cooked pork
8 oz. angel hair pasta -I use a very fine noodle I get at the Asian market
soy sauce to taste
Hoisen sauce or oyster sauce to taste- you could also use stir-fry sauce
sesame oil
chopped green onions
Heat water for pasta. Heat oil in skillet and cook onion until browned. Add water chestnuts and cook 1 minute longer. While onion is cooking, cook pasta. Add peas to onion mixture and stir to combine. Add the pork and heat through. Drain pasta and toss into pork mixture. Season with soy sauce and what ever Asian sauce you have on hand. Drizzle with sesame oil and top with green onions. Serves 4.
Coffee and Spice Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year, I thought I would re-post this recipe. I’ve had several requests for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would be great on lamb or beef. The rub can also be used on pork chops or ribs.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place, preferably in the refrigerator. Rub can be used on roasts or on chops, steaks and smaller cuts of meat. If using on chops that are being pan fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking, or even the day before, place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
Coffee and Spice Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year, I thought I would re-post this recipe. I’ve had several requests for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would be great on lamb or beef. The rub can also be used on pork chops or ribs.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place, preferably in the refrigerator. Rub can be used on roasts or on chops, steaks and smaller cuts of meat. If using on chops that are being pan fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking, or even the day before, place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
Coffee and Spice Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year, I thought I would re-post this recipe. I’ve had several requests for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would also be great on lamb or beef. The rub can also be used on pork chops or ribs.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place, preferably in the refrigerator. Rub can be used on roasts or on chops, steaks and smaller cuts of meat. If using on chops that are being pan fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking, or even the day before, place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
Coffee and Spice Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year, I thought I would re-post this recipe. I’ve had several requests for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would also be great on lamb or beef. The rub can also be used on pork chops.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place, preferably in the refrigerator. Rub can be used on roasts or on chops, steaks and smaller cuts of meat. If using on chops that are being pan fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
Coffee and Spiced Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year, I thought I would re-post this recipe. I’ve had several requests for it in the last few days.
It is really good- with a rich blend of spices and coffee. The spice rub would also be great on lamb or beef. The rub can also be used on pork chops.
I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place,
preferably in the refrigerator. Rub can be used on roasts or on chops,
steaks and smaller cuts of meat. If using on chops that are being pan
fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. You want an internal temp of 145. Check with a thermometer, to be sure. You don’t want to overcook the pork. When the roast is finished- remove from oven and let stand 10 minutes, or a little longer, before slicing.
Coffee and Spice Rubbed Pork Roast
Coffee and Spice Rubbed Pork Roast
Since so many people are making a pork roast of some sort for the New Year I thought I’d re-post this recipe. I’ve had several requests for it in the last few days. It is really good- with a rich blend of spices and coffee. The spice rub would also be great on lamb or beef. I am thinking of trying it on duck soon. Enjoy and Happy New Year!!
Coffee and Spice Rub
¼ c. ground coffee
¼ c. brown sugar
2 T. paprika
2 t. each cayenne pepper, cumin, garlic powder, salt and ginger
1 t. allspice
½ t. cinnamon
Combine all ingredients and stir to mix well. Store in a cool place, preferably in the refrigerator. Rub can be used on roasts or on chops, steaks and smaller cuts of meat. If using on chops that are being pan fried watch carefully as the sugar in the recipe could burn.
To use the rub: several hours before cooking place the roast in a shallow pan and sprinkle heavily with the rub. Use your hands to spread it evenly and cover completely. Place plastic wrap on clean surface and transfer roast to the wrap. Fold plastic wrap to cover roast , using more plastic wrap as needed so meat is sealed well. Return to fridge for at least a couple of hours, or overnight. When ready to cook, bring roast out and allow to stand 30 minutes. Remove plastic wrap and place roast in a roasting pan on a wire rack.
For the pork roast allow about 20 minutes per pound. Larger roasts need a little less time per pound. When roast is finished- remove from oven and let stand 5 minutes, or a little longer before cutting.
Ready to serve
Orange Glazed Pork Roast
Orange Glazed Pork Roast
We made this is class last night. It’s a wonderful and easy way to make your next pork roast special. The secret is a pretty simple glaze of orange juice, brown sugar and spices. The result is a roast with a slightly sweet flavor and lovely aroma. While the recipe calls for a pork loin I used a sirloin pork roast and it was really good.
Orange Glazed Roasted Pork Loin
4½ to 5 lb. loin of pork (10 chops)
2 teaspoons salt
freshly ground pepper
1-cup orange juice
1/2 cup light brown sugar
1 tablespoon ginger
1/4 teaspoon cloves
Preheat oven to 325 degrees. Place pork, fat side up, in a roasting pan. Insert thermometer; do not let it touch bone. Rub in the salt and pepper Roast for 35 minutes to the pound, or until it reaches 145 degrees. In a small saucepan, mix the orange juice, sugar, ginger & cloves. Simmer for 30 minutes. Brush this glaze at least twice over the pork while it is roasting.
