Kapusta Pork
Recipe courtesy of Linda Cifuentes
3 pound pork loin, boneless
3 cloves garlic, halved lengthwise
1 tablespoon caraway seeds
3/4 pound bacon, chopped
4 cups cabbage, shredded
14 1/2-ounce canned plus 1 8-ounce canned sauerkraut
1 28-ounce canned diced tomatoes
2 bay leaves
1 8-ounce German beer
Insert six small slits into pork loin. Insert garlic slices in the slits. Season with salt and pepper.
Place pork loin in slow cooker. Layer bacon, cabbage, sauerkraut, tomatoes, caraway seeds and bay leaf on top of pork loin. Top with beer.
Cover and cook at high for 8 hours.
Before serving, shred pork and stir all slow cooker ingredients.
Serve with remaining beer and pop on a polka for a great Crocktoberfest meal.
Yield: 6 servings
Nutrition Information per Serving:
Calories: 610 Fat: 34g Saturated Fat: 11g
Cholesterol: 185mg Sodium: 1500mg Carbohydrates: 16g
Protein: 56g Fiber: 7g
Herbes De Provence Sausage
Recipe courtesy of Shannon Dolan
3 pounds sweet Italian sausage, cut into 1-inch slices
2 tablespoons olive oil
1 tablespoon garlic
4 large onions, sliced 1/2-inch thick
1 1/2 cups chicken broth
1 1/2 tablespoons Herbes de Provence
1 teaspoon crushed red pepper
1/4 cup Asiago cheese, grated
1/2 cup Parmesan cheese, grated
Salt and pepper to taste
Warm olive oil in large frying pan over medium-high heat. Add sausage and cook 8 to 10 minutes or until browned on all sides, stirring occasionally.
Slice onions and place in slow cooker. Top onions with chicken broth, garlic, crushed red pepper and Herbes de Provence. Add sausage.
Cover and cook at low for 8 hours (high for 4 hours).
Mix grated cheeses and set aside.
To serve, transfer sausage and onions to a shallow serving platter. Season to taste with salt and pepper. Serve over pasta or on a soft roll. Top with cheese mixture.
Yield: 6-8 servings
Nutrition Information per Serving:
Calories: 500 Fat: 29g Saturated Fat: 11g
Cholesterol: 80mg Sodium: 1780mg Carbohydrates: 15g
Protein: 44g Fiber: 2g
Trip-to-Tuscany Pork Tenderloin
Recipe courtesy of Cheryl Bailey
1 to 1 1/3-pounds pork tenderloin, boneless
1 1/2 tablespoons olive oil
1 9-ounce box artichoke hearts, frozen
12 sun-dried tomato halves, cut into strips
8-10 shallots, peeled and sliced
1 8-ounce package white button mushrooms, sliced
3/4 cup dry white wine
1 1/2 tablespoons Dijon mustard
2 tablespoons light sour cream
Warm olive oil in large skillet over medium-high heat. Peel and slice shallots. Add to skillet. Sear pork tenderloin in same skillet until browned on all sides.
Place sautéed shallots in bottom of slow cooker. Add sliced mushrooms, sun-dried tomatoes and artichoke hearts, and place seared pork tenderloin on top.
In medium bowl, whisk together white wine and mustard. Pour mixture into slow cooker.
Cover and cook at low for 6 hours (high for 3 hours).
Transfer pork tenderloin to cutting board and let rest for 10 minutes. Slice into 1/2 inch thick rounds. Arrange tenderloin on a serving platter. Add sour cream to slow cooker remaining juices. Pour over pork tenderloin and serve.
Yield: 6 servings
Nutrition Information per Serving:
Calories: 220 Fat: 8g Saturated Fat: 2g
Cholesterol: 65mg Sodium: 180mg Carbohydrates: 9g
Protein: 23g Fiber: 3g
“This Little Figgy Stayed Home”
Recipe courtesy of Laura Ploeger
4 pound pork loin roast, bone-in
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
1/4 cup extra virgin olive oil
2 medium onions, sliced into 1/2-inch thick rings
3 large tart apples, skin on, cored and cut into large rings
1/2 pound fresh figs, halved
5 large sprigs fresh rosemary
3/4 cup dry white wine
2 tablespoons cornstarch
1/4 cup apple cider vinegar
Season all sides of pork loin roast with salt and pepper. Heat olive oil in large skillet over high heat. Sear pork loin roast in skillet until browned on all sides.
Place one sprig rosemary, 2-3 apple slices, handful of onions and 2-3 fig halves in the bottom of the slow cooker. Place pork loin roast on top of mixture. Add remaining rosemary, apple slices, onions and figs. Pour wine over top. Cover and cook on low for 7 hours (high for 3.5 hours).
Remove pork loin roast from slow cooker and place on large platter. Spoon remaining onions, apples and figs over roast, discarding rosemary sprigs. Cover with aluminum foil.
Pour remaining slow cooker juices in medium sauce pan. Heat on high and bring to a boil. Slowly incorporate apple cider vinegar and cornstarch in small dish whisking into a smooth sauce. Combine with boiling juices and whisk continuously for 1 to 2 minutes. Remove from heat.
To serve, drizzle sauce on top of pork loin roast with figs, apples and onion.
Yield: 6 servings
Nutrition Information per Serving:
Calories: 630 Fat: 30g Saturated Fat: 8g
Cholesterol: 155mg Sodium: 1540mg Carbohydrates: 36g
Protein: 48g Fiber: 5g
Harvest-Thyme Pork ‘N Pears with Fennel
Recipe courtesy of Shirley DeSantis
1 1/2 pounds pork loin roast, cut into strips 2-3-inch thick
1 1/2 tablespoons fresh thyme, chopped (plus extra for garnish)
1 1/2 teaspoons McCormick's GrillMate Lemon Pepper with Herbs (or lemon pepper seasoning)
1 teaspoon freshly ground black pepper
1 large fennel bulb, cored and thinly sliced
3 ripe Bosc pears, cored and thinly sliced
1/2 cup pear nectar
In large bowl or plastic bag, combine pork strips, chopped thyme, lemon pepper seasoning and black pepper. Toss to coat well with herb-seasoning mixture and reserve.
Place liner in slow cooker. Layer bottom of slow cooker with fennel slices, pear slices, chopped thyme, then pork roast mixture (including any seasoning left in bowl/plastic bag). Top with pear nectar.
Cover and cook at low for 5 to 6 hours (high for 3 to 4 hours).
Serve over mashed potatoes, couscous, rice or noodles. Garnish with fresh thyme and fennel fronds.
Yield: 6 servings
Nutrition Information per Serving:
Calories: 280 Fat: 10g Saturated Fat: 3g
Cholesterol: 75mg Sodium: 160mg Carbohydrates: 24g
Protein: 25g Fiber: 5g