Boneless Pork Loin Roast

with herbed pepper rub

3lb. pork loin roast, boneless 

Herbed Pepper Rub: 

2 Tbsp. black pepper, cracked 

2 Tbsp. Parmesan cheese, grated

2 tsp. dried basil

2 tsp. dried rosemary

2 tsp. dried thyme

1/4 tsp. garlic powder 

1/4 tsp. salt

Prep: 5 min.     Cook: 1 hr.     Servings: 12

Pat pork dry with paper towel. In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degree oven for 1 hr. (20 min. per round), until internal temperature on a meat thermometer reads 145 degrees. Remove roast from oven; let rest about 10 minutes before slicing to serve. 


with spicy pork italian sausage

1 1/4 lbs. lean ground pork

1/2 cup minced fresh parsley

1/2 cup roughly chopped fresh parsley or basil

1/4 cup minced onion 

1 onion diced 

2 tsp. paprika

2 tsp. fresh thyme leaves 

1 tsp. ground fennel seed

1 tsp. red pepper flakes 

1 tsp. salt 

1/4 tsp. black pepper 

7 cloves garlic, minced, divided 

1 Tbsp. olive oil

2 cups white mushrooms, sliced 

1 28oz. can crushed tomatoes 

1 14 1/2 oz. can diced tomatoes 

1 6oz. can tomato paste 

1 cup dry red wine 

2 tsp. Italian seasoning 

1 15oz. container low-fat ricotta cheese 

1 large egg 

12 oz. no-boil lasagna noodles 

9 oz. part-skim mozzarella cheese, finely shredded 

1 oz. Parmesan cheese, shredded 

Prep: 45 min.     Cook: 2 hrs. 20 min.     Servings: 10

In a large bowl, combine the pork, minced parsley, minced onion, paprika, thyme, fennel, red pepper flakes, salt, black pepper and half the garlic. Set aside in the refrigerator. In a large saucepan or small stockpot over medium heat, warm the oil. Add the diced onion, mushrooms and remaining garlic and cook, stirring occasionally, until the onion is tender, 5-7 min. Stir in all the tomatoes (with their juices), wine and Italian seasoning. Bring to a boil, reduce to a simmer, cover and cook for 1 hr. After about 45 min., in a large skillet over medium heat, cook the pork mixture, breaking it up with a spoon or spatula, until no longer pink, 6-7 min. Stir the cooked pork mixture into the tomato mixture, cover and simmer for 10 min. Meanwhile, preheat the oven to 375 degrees. In a medium bowl, combine the ricotta, egg and roughly chopped parsley or basil. Set aside. Spray a 9x13 inch pan with nonstick spray and arrange 

Roast Pork Shoulder

caribbean style

Prep: 15 min.     Cook: 2 hrs. 50 min.     Servings: 8-10

4-5 lb. bone- in pork shoulder

1 medium onion, thickly sliced 

1 head garlic, peeled 

2 Tbsp. oregano

2 tsp. cumin seed 

2 tsp. salt 

1 tsp. black peppercorns 

2 bay leaves 

1 Tbsp. lard, or oil 

Zest and juice of 1 orange, grated 

Zest and juice of 1 lemon, grated 

Juice of 1 bitter orange 

Using a sharp knife make several shallow cuts (about 1/2 inch deep) in the pork, place in a glass or ceramic roasting pan. Spread the onion slices on the bottom of the pan. Place the rest of the ingredients in a food processor or blender and process to make a paste. Rub the pork with the mixture on all sides, making sure it goes into the cuts. Place pork on top of the onions. Cover with plastic wrap and refrigerate for about 4 hrs. turning once, leaving the fat side up for cooking. Preheat oven to 450 degrees. Place the pork in the middle rack of the oven. After 30 min. turn down the temperature to 325 degrees and cook an additional 2 hrs. basting every 30 min. or so with its own juices. Plan for a total of 25-30 min. per pound, or until the internal temperature as measured with a meat thermometer is 160 degrees. Remove the pork from the oven and allow to rest for 15 min. before carving, discard onions.