Simple 6 . . . PORK

Pork entrée recipes that satisfy with 6* ingredients or less. 
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Cuban Mojo Pork Roast

• 2 1/4 pounds pork loin roast
• 3/4 cup Stonewall Kitchen Cuban Mojo Sauce 
• 1 onion, sliced in 1/4-inch thick rounds
• Salt and pepper
• 1 orange, sliced into 1/8-inch thick rounds
• 1 lime, sliced into 1/8-inch thick rounds

Butterfly the pork loin roast Marinate pork in 3/4 cup Mojo Sauce overnight. Spread sliced onion out on a greased rimmed baking sheet, place pork on top. Season with salt and pepper. Cover with foil and roast at 325° F for 30 minutes. Remove foil. Top roast with sliced orange and lime rounds. Continue roasting until meat has an internal temperature of 160° F. Place pan under a broiler several minutes until roast is slightly charred. Rest 10 minutes before slicing. Serve with additional fresh sauce if desired.
Lightly oil and season pork ribeyes with salt, pepper and garlic. Grill on high heat for
2 – 3 minutes per side (depending on thickness). Remove from grill when pork is cooked to desired doneness. Let rest on a platter for 5 minutes, then pour/baste chops with your choice of sauce. Garnish with fresh tarragon.

Serves  6

. . . Recipe & Photo from Stonewall Kitchen

Saucy Tarragon Chops

• 1.5 - 2 lbs pork ribeye chops
• ​2 tsp salt 
• 1/2 tsp pepper, ground
• 1/2 tsp garlic powder
• 1 jar Robert Rothschild Farm Blueberry Balsamic Sauce or Robert Rothschild Farm Citrus Chardonnay Sauce
• 1 bunch tarragon, fresh, finely minced

Lightly oil and season pork ribeyes with salt, pepper and garlic. Grill on high heat for
2 – 3 minutes per side (depending on thickness). Remove from grill when pork is cooked to desired doneness. Let rest on a platter for 5 minutes, then pour/baste chops with your choice of sauce. Garnish with fresh tarragon.

Serves  3 - 4

. . . Recipe & Photo from Robert Rothschild Farm
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Maple Glazed Pork Tenderloin

• 6 Tbsp Stonewall Kitchen Maine Maple Syrup
• 3 Tbsp apple cider vinegar
• 2 tsp Stonewall Kitchen Roasted Garlic Mustard
• 1/2 tsp orange zest
• Salt and pepper
• 2 Tbsp oil
• 1 1/2 pounds pork tenderloin, trimmed
• 1 orange, sliced into rounds 1/4-inch thick

Preheat oven to 350° F. Place glaze ingredients in a small saucepan. Bring to a simmer over medium low heat. Reduce heat and simmer about 10 minutes until glaze thickens. Season with salt and pepper to taste. Heat 2 Tablespoons oil in a large oven-proof skillet over medium-high heat. Add pork tenderloin and sear on all sides until golden brown. Brush entire tenderloin with glaze, place oranges slices over pork. Place pork in oven and roast for 15-30 minutes until the center of the tenderloin registers 160° F. Brush with additional glaze two more times during the roasting time. Let stand 5 minutes, slice and serve.
​Serves  4

. . . Recipe & Photo from Stonewall Kitchen

Boozy Bacon BBQ Pulled Pork

• 1 lb pork tenderloin
• 2 Tbsp olive oil
• 3/4 cup Stonewall Kitchen Boozy Bacon Barbecue Sauce 
• Salt and pepper
• 4 kaiser rolls
• Prepared coleslaw, optional

Preheat oven to 325 degrees F. Line a rimmed baking sheet with foil. Trim silver skin and fat from pork tenderloin. Season with salt and pepper. Heat oil in a large heavy bottom skillet over medium-high heat. Add pork and brown on all sides. Transfer to prepared baking sheet. Apply Boozy Bacon Barbecue Sauce with a basting brush. Fold foil over pork and pinch top and ends to seal well. Bake 45-60 minutes until very tender. Pull pork into shreds with two forks. Add additional sauce and season with salt and pepper. Serve on buns with coleslaw.

​Serves  4

. . . Recipe & Photo from Stonewall Kitchen

Spicy Blueberry Pork Tenderloin

• 2 cups Stonewall Kitchen Wild Maine Blueberry Jam
• 1/4 tsp chipotle powder
• 1/2 orange, zested and juiced
• 3 Tbsp whole-grain mustard, divided
• Kosher salt and freshly ground black pepper
• 1 pork tenderloin (roughly 1 1/2 pounds)

In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.  Preheat the broiler. Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil. Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.
​Serves  4

. . . Recipe & Photo from Food Network

Hatch Red Chile Honey Ribs

• 2 sides (3 lbs) baby back pork ribs
• 4 Tbsp SolBee Hatch Red Chile Honey
• 2 Tbsp minced fresh ginger
• 2 Tbsp minced fresh garlic
• 6 Tbsp sesame oil

Set oven to 300 degrees. In a bowl, mix together all ingredients for the marinade. Place ribs in a container just big enough to hold them. Pour marinade over ribs and cover with plastic wrap. Let marinate in the refrigerator overnight. Place in a baking pan and pour half of marinade over the ribs. Bake for 2 hours, turning ribs frequently until meat is tender. 300°F. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out. Glaze ribs with remaining marinade and bake another 4 minutes on each side uncovered. 

Serves  4 - 6

. . . Recipe & Photo from SolBee

* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.