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Archive for the ‘Pork’ Category

Pork Roast

Tuesday, May 3, 2011@ 12:27 PM

Recipe adapted from: allrecipes

Hello, new favorite pork roast!  And welcome to my dinner plate…

Pork is probably my favorite of the meats.  It is right up there with steak and chicken  ;-)

My store was actually out of pork loin, so I used a shoulder.  Even though this cut is usually tough, mine came out brilliantly tender.

This is one of those recipes where a little bit of prep adds tons of flavor.  Rub on those seasonings!

And the sauce —  OMG to die for!  What makes the sauce just ‘that’ much better is the addition of all these glorious pan drippings that were left after baking.


  • 2 ½ tsp chili powder, divided.
  • ½ tsp salt
  • ½ tsp garlic salt
  • 1 (4lb) boneless pork loin roast
  • 1 cup apple jelly
  • 1 cup ketchup
  • 2 Tbsp white vinegar


  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine ½ tsp chili powder, salt, and garlic salt.  Rub over the top of roast and down the sides.
  3. Place roast, fat side up, in a shallow roasting pan.  Bake, uncovered, for 1 ½ hours.  (Adjust cooking time based on how many lbs of meat you have)
  4. In a saucepan, combine the jelly, ketchup, vinegar, and 2 tsp chili powder.  Bring to a boil – cook and stir until the jelly is melted and smooth.  Reduce heat and simmer the sauce for about 2 minutes.
  5. Brush 1/4 cup of the sauce over the roast.  Return to oven and bake for 10-15 minutes longer.  A meat thermometer should read 160 degrees F when done.  Remove roast to a serving platter and let stand for 10 minutes before slicing.
  6. Skim fat from the pan drippings and discard the fat.  I added the sauce to my baking dish to really combine it well with the pan drippings, and then returned the mixture to the saucepan and heat it through.
  7. Slice roast and serve with sauce.

And remember to enter my contest!  It’s an easy way to win a quick $50 gift card to Williams-Sonoma or Pottery Barn :)

All you have to do to enter is click that little “Like” button on the Happy Life Happy Wife Facebook page (see the left sidebar) by 8:00am EST on 5/5/11.  Winner will be chosen by random.org and I will contact the winner on 5/5 to get your choice of gift card.  Good luck!

Pineapple Glazed Ham – Easter

Wednesday, April 20, 2011@ 12:01 PM

My first post on the new site deserves something special…  like maybe a $50 e-gift card to Williams-Sonoma or Pottery Barn?  Your choice.

All you have to do to enter is click that little “Like” button on my Facebook page (see the left sidebar) by 8:00am EST on 5/5/11.  Winner will be chosen by random.org and I will contact the winner on 5/5 to get your choice of gift card.  Good luck!


I made this recipe because my store had the ham on sale for $1.69/lb — and what could be better for Easter than a great ham?

Gorgeous semi-boneless ham

Glaze with some pineapple preserves

Warm in the oven

Slice and serve


  • 1 semi-boneless fully cooked ham (6-8 lbs)
  • 1/2 cup pineapple preserves
  • 3 oz pineapple juice


  1. Preheat oven to 325 degrees F
  2. Remove all packaging and place ham in a shallow baking dish.
  3. Pour pineapple juice over ham.
  4. Glaze ham by coating it with the pineapple preserves.
  5. Bake for 20 minutes per pound or until internal temperature reaches 140 degrees F.  I left it uncovered for the first 90 minutes and then placed foil over the top for the rest of the time.
  6. Remove from oven.  Slice and serve.

Pork Tenderloin with Burgundy Gravy Sauce

Friday, March 4, 2011@ 12:39 PM

Admittedly this wasn’t Shane’s favorite dinner — but then he doesn’t care for wine at all.  I liked it… even though I don’t much care for wine either  :)

The ingredients

Sprinkle on the seasonings

Don't be afraid of the color!! :)

The pork colors up nicely when it's cooked

Stir up the gravy sauce

Serve it up


  • 2 lb pork tenderloin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1-2 cups red wine
  • 1 packet dry brown gravy


  1. Preheat oven to 350 degrees F
  2. Put the pork tenderloin in a 9×13 baking dish.
  3. Sprinkle the seasonings over the meat.  Top with wine.
  4. Bake for 50 minutes, or longer if needed, until pork is done.
  5. Remove pan from oven and put the meat on a separate plate.
  6. Pour the gravy packet into the baking dish with the leftover wine.  Stir until thickened.


  • Since hubby doesn’t like wine, I used 1 cup of the burgundy and 1 cup of water.  I’m assuming it’s because of the water, but my gravy wouldn’t thicken like I would’ve liked.  Next time I think I’ll transfer it to a pot over some heat and maybe add 2 gravy packets and whisk it up with some thickener :)

Pork Chops

Friday, September 24, 2010@ 11:30 AM

Recipe adapted from here

I’ve come to the realization that either I have a super amazing oven or everybody else’s ovens suck.  :)   I follow some of these recipes to the letter, but mine always come out overdone.  And what’s funny is that some of the commenters say that they needed EXTRA time in the oven to finish cooking. 

Now that I have a candy thermometer, maybe I should invest in a meat thermometer :)   Even though the meat was too tough to eat, I’m still going to post this recipe because the taste wasn’t bad.  I choked down the meat, and Shane only ate the cheese topping lol.


  • 4 boneless pork chops
  • 1 tsp seasoned salt
  • 1 tsp garlic powder
  • 4 tsp butter, softened
  • 4 tsp mayonnaise
  • 1 cup shredded Cheddar (I use sharp cheddar)


  1. Heat oven to 350 degrees.
  2. Please pork chops in your baking dish.  Spread 1 tsp of butter over each chop and then spread 1 tsp of mayo over the butter.  (It’s easier if you just use the back of your spoon to gently spread)
  3. Season each one with the seasoning salt and garlic powder.
  4. Sprinkle 1/4 cup cheese over each pork chop.
  5. Bake 35 minutes or until the pork chops are done.  (35 minutes was way too long for mine)

The butter does make it a tad on the greasy side, but I just sat them on a paper towel for a few seconds and it worked well.  I figured I’d take a pic of the inside too.  You can actually see how tough the meat was in the picture.  sad, sad, sad.

Even though this one is far from being in my Top 10, I will try it again and just be a little more vigilant in watching the timing.