I made this stuff up! Cooking with Mimi

Bacon Wrapped Pork Loin

Long time no new recipes to be shared I know. I had a pork roast in the freezer to use and Tim told me he didn't think I could work the Traeger grill so I had to prove him wrong, of course. This was a good recipe but I'd use a boneless roast next time. This original recipe came from The Smoke Ring website but I altered it a bit and didn't cook it in a pan as they did. My roast was also quite a bit smaller.

Bacon Wrapped Pork Loin

Cooking Time/Temp: @ 250 degrees, 45 min. per pound approx. ** Cook to an internal temperature of 160 degrees regardless of how much or little time the loin takes.
Meat:
7 lb. Pork loin
� lb. Bacon

Dry Ingredients:
4 tsp. Cajun Mix **( A Mix of Dehydrated Garlic, Spices, Salt, Paprika, Dehydrated Onion, and Red Pepper.)

Wet Mixture:
 6oz. Honey **( 2 oz. for slather, 4 oz. for topping)
2 oz. Whiskey
2 oz. Olive Oil

Start by making up the mixture of 2 oz. honey, 2 oz. whiskey, and 2oz. olive oil. Set this mixture to the side for use after you have applied the dry rub.

Apply the � of the dry rub and cover the loin completely. Slather on 2 oz. of the honey making sure that you cover the entire lion.

Place the bacon over the pork loin to protect the skin and secure with tooth pics. The bacon will give the loin protection from the heat of the smoker while adding to the juiciness of the meat and a contrasting flavor within the dish.
Once the bacon is secured, drizzle the remaining honey over the entire dish.

Take the remaining dry rub and sprinkle over the loin and bacon. Place the loin in a preheated smoker set at high. Cook on high for 1 hour in order to allow the spices to �set�. After the initial hour, baste the loin with the juices from the pan every 30 minutes. Place a digital probe in the center of the loin and cook to an internal temperature of 160 degrees. You may pull the loin at 150 degrees if you allow it time to rest and reach the proper temperature while sitting on the table. It is important to note that altitude, cut of meat, and moisture in the cooker effects the actual cooking time of many meats. This is why cooking times are used as guidelines and actual internal temperature is used as identifying the correct level of doneness.

When the loin is done, remove it from the pan and allow it to sit for approximately 30 minutes before attempting to slice.

Pulled Pork Sandwiches

So no photo but this was really liked. It went over big with the kids. This recipe was from all recipes.

Pulled Pork Sandwiches

1 teaspoon vegetable oil 1 (4 pound) pork shoulder roast 1 cup barbeque sauce 1/2 cup apple cider vinegar 1/2 cup chicken broth 1/4 cup light brown sugar 1 tablespoon prepared yellow mustard

1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 extra large onion, chopped 2 large cloves garlic, crushed 1 1/2 teaspoons dried thyme 8 hamburger buns, split 2 tablespoons butter, or as needed

Directions:

1.	Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
2.	Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
3.	Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

Maple glazed stuffed pork roast

I found this recipe I had torn out of a kraft magazine they used to send out. I bought a pork roast at Costco on Sunday and we used a small portion for this. It wasn't too difficult and turned out really good. All but onen kiddo liked it and I'll definately make it again. Enjoy!

Maple glazed stuffed pork roast

2 Tbsp. butter

1   apple, chopped

1-1/2 cups hot water

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 pork loin (2 lb.), butterflied

2 Tbsp.  maple-flavored or pancake syrup

2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard

1 tsp.  chopped fresh rosemary

Make It

HEAT oven to 350ºF.

MELT butter in large skillet on medium heat. Add apples; cook and stir 3 min. or until crisp-tender. Add water and stuffing mix; cover. Let stand 5 min.; mix lightly.

SPOON stuffing mixture onto cut-side of meat to within 1/2 inch of edge. Roll up, jelly-roll fashion, starting at one short end. Place seam-side down, in roasting pan sprayed with cooking spray.

BAKE 1 hour. Mix syrup, mustard and rosemary; spread over meat. Bake 20 min. or until meat is done (160°F). Let stand 15 min. before slicing to serve.

Stove Top Coated Baked Pork Chops

I was looking for an easy pork chop recipe last week and found this. It was really good and the kids liked it.

Stove Top Coated Baked Pork Chops

1 hour | 20 min prep | SERVES 5 -6 , 5 -6 Chops

1 (6	ounce) box of chicken flavored Stove Top stuffing mix
5-6	pork chops (those thick Costco size chops work too)
2	eggs, lightly beaten with a little
	milk
	flour, for dusting
2-3	tablespoons of melted butter or olive oil

1. Place stuffing mix in a bowl.
2. Lightly salt and pepper chops.
3. Dust with flour, dip chops in egg and coat with stuffing mix (really press the stuffing mix into the pork chop) Place chops in a baking dish with about 3 or 4 tablespoons of melted butter or olive oil (both work well!). Bake at 425°F for about 40 minutes, turning once.
4. Voila!

I was looking for an easy pork chop recipe last week and found this. It was really good and the kids liked it.

Stove Top Coated Baked Pork Chops

1 hour | 20 min prep | SERVES 5 -6 , 5 -6 Chops

1 (6	ounce) box of chicken flavored Stove Top stuffing mix
5-6	pork chops (those thick Costco size chops work too)
2	eggs, lightly beaten with a little
	milk
	flour, for dusting
2-3	tablespoons of melted butter or olive oil

1. Place stuffing mix in a bowl.
2. Lightly salt and pepper chops.
3. Dust with flour, dip chops in egg and coat with stuffing mix (really press the stuffing mix into the pork chop) Place chops in a baking dish with about 3 or 4 tablespoons of melted butter or olive oil (both work well!). Bake at 425°F for about 40 minutes, turning once.
4. Voila!

Pork Chops and Stuffing

I like to make this in the crockpot. Very tasty.

Pork Chops and Stuffing

2 hours | 20 min prep

SERVES 4

• 6 pork chops
• 3 cups dry breadcrumbs
• 1/2 teaspoon poultry seasoning
• 1/4 cup butter, melted
• 1 onion, diced
• 1/2cup water
• 2 (10 1/2 ounce) can cream of mushroom soup
• 2/3 cup water

1. Brown pork chops.
2. While pork chops are browning,mix together bread crumbs,poultry seasoning, melted butter, diced onion, and 1/4 cup water in large bowl.
3. Mix well and set aside.
4. In another bowl, mix cream of mushroom soup and 1/3 cup water.
5. Mix well.
6. Place browned pork chops in baking dish.
7. Cover pork chops and stuffing mix with topping.
8. Cover with foil.
9. Bake at 350°F for 1 hour.

Serious Stuffed Mushrooms

These are the type of stuffed mushrooms you could make a meal out of. In fact Tim and I did last night. They are the perfect mix of savory and crunchy top. They are so tasty!

Serious Stuffed Mushrooms

24 ounces white button mushrooms, washed and stems removed and finely chopped
1/3 pound hot breakfast sausage (or Italian sausage)
1/2 medium onion, finely diced
4 cloves garlic, finely minced
8 ounces cream cheese
1 egg yolk
3/4 cup grated Parmesan
1/3 cup dry white wine
Salt and pepper to taste

Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.