Christina Pikas' Site - Pork Recipes

Pork Recipes

Lentils and Knockwurst
1/2 lb dry lentils
3 C water
1 � bay leaf
1 � carrot
1 rib celery
1 lb knockwurst sliced
1 can tomatoes (14.5 oz)
� � salt to taste
� � pepper to taste
  1. Put lentils in water and add bay leaf, salt, carrot, celery. Bring to boil and simmer 30 minutes or until lentils are soft but not mushy
  2. Drain. Chop celery and carrot
  3. Combine all ingredients in oven safe pan.
  4. Bake at 350 for 30 minutes

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Roasted Pork Loin
1 � pork loin package
1/2 t rosemary
1/2 t salt
1/4 t garlic powder
1/2 t ground black pepper
  1. Combine all dry ingredients.
  2. Coat loin with dry mix
  3. Bake at 350 until inside temperature indicates done.

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Marinated Roast Pork Loin
1 pork loin package
1/2 C olive oil
1/4 C balsamic vinegar
2 T cider vinegar
2 T honey
3 cloves garlic, chopped
2 t rosemary
1 T Dijon mustard
  1. Combine every thing but pork.
  2. Place pork in a ziploc back and pour marinade over.
  3. Marinade in the fridge 4 hours to overnight.
  4. Bake at 375 until inside temperature indicates done.

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Pork Picatta
1 lb boneless pork cutlets
2 t lemon pepper seasonings
1/4 C flour
1 T butter
1/4 C lemon juice
1/4 C white wine
4 T capers
  1. Tenderize pork until 1/4" thick
  2. Shake lemon pepper over it
  3. Heat skillet over medium high heat. Add butter.
  4. When butter is melted and is no longer foamy, dredge pork pieces in flour and place them in skillet
  5. Turn after 2 minutes, once they are brown
  6. After 2 minutes on the second side, add lemon juice and wine to the pan
  7. Remove pork and cook the liquid down to a thick sauce.
  8. Pour sauce over pork, garnish with capers.

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Updated: 6/29/00

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