lemon garlic pork

foodwithpictures lemon garlic pork


This post is unlike most of my other posts in that there is only one photo. About a month ago while making this I took lots of photos of each step in the process, but the photos were of such bad quality that I could not post them here. I do make this often (almost weekly lately) so I will try to remember to take more pictures next time. (I made it tonight for dinner, but completely forgot to grab my camera. Bad food blogger…. Bad.)


P.S. This recipe is super similar to the garlic lemon baked chicken I posted a few months ago. That one has much more lemon and oregano, and the chicken is baked rather than grilled like this pork. (Have you realized yet that I love the flavors of lemon, garlic, and oregano? Yes … yes I do!)


Lemon Garlic Pork

A few hours before dinner, combine these ingredients in a shallow baking dish or pan:

about 1/4 cup olive oil

the juice of one lemon

lots of minced garlic


a generous amount of black pepper

lots of oregano

Place 2 pork tenderloins in this mixture and roll them around to coat well.

Cover with plastic wrap and place in the fridge for at least one hour.

When ready to cook, remove from fridge, then grill the pork.

Slice and serve on a pocketless pita with tomato, lettuce, red onion, and feta. Or, skip the pita and serve over a large salad of romaine, tomato, red onion, cucumbers, and feta (this makes it gluten-free).

pork burgers with cilantro, garlic, and red onion

pork burgers

Last week I was reading a blog that linked to White Cheddar Chipotle Chicken Sliders from Simple Scratch. The photos and that recipe … Yum!  I quickly added these to this week’s meal plan.

Bad news: I had to change the recipe a bit because I forgot to purchase the chipotle peppers in adobo.  And in the meat department they had ground pork that looked great, while the ground chicken, well, not so much.

I made these pork burgers and served them with sweet potato fries (the ones I make are not as spicy as the ones made by Simple Scratch — I use only olive oil, salt, pepper, and garlic powder), with a side of cabbage, carrots and cuke slaw. And we started the meal with chips and guacamole — the flavors worked so well together.


Below is what I made, and my family loved them! Even my teen daughter liked the burger, and I don’t think she has ever eaten an onion in her life. Or cilantro. Yes, she’s a picky girl.

Huge thanks for Simple Scratch for her recipe that resulted in these pork burgers. Please go check out her site for other awesome recipes.


Pork Burgers With Cilantro, Garlic, And Red Onion

In a large bowl mix together:

1 pound ground pork

a handful of fresh cilantro, rinsed and chopped

half a red onion, chopped

a few cloves of garlic, chopped


freshly ground black pepper

pork burgers 1

pork burgers 2

Form into burgers (I made regular size burgers since I had regular size buns in the house) and place on a hot grill (stove top or outdoor grill). *Note: The first time I made these I used a small amount of vegetable oil on a stove top grill, and should have used a bit more. Since that first time I’ve started using a regular fry pan rather than a griddle, and they work well that way. But when it’s nice grilling weather we’ve done these on the outdoor grill and they taste excellent that way! 

pork burgers 3

Cook on each side about 6 minutes.

Top with cheese. I used a smoked jalapeno cheese.

pork burgers 4

pork burgers 5

Serve on a bun (if desired — these are gluten free if you don’t use a bun) with whatever toppings you like (again, if desired), and I highly recommend sides of sweet potato fries and slaw.

pork burgers 6


pork with applesauce

I grew up watching The Brady Bunch. Way back when …. First runs in the early 70s. I’m one of six children and the blended Brady family had six children — I could relate to so many of their issues. One thing I’ll never forget about that show is that Peter Brady loved pork chops and applesauce. I’ve always been a big fan too. Peter Brady was famous for going around saying “pork chops and applesauce” in a semi-annoying way and so did I … now I am wondering if this used to get on my mom’s nerves. Yup, most likely.

My mom and grandmother both made awesome pork chops, and to my delight they made them often. For me, applesauce was a necessary side for those chops. Didn’t matter if the applesauce was from a jar or homemade. I considered the concept to be pretty simple: when making pork chops, you must serve it with applesauce.

When I was out on my own and satisfying my pork chop and applesauce cravings, I decided to save time and clean-up by making it together in the crockpot. As they cook, the apples flavor the pork and help to keep it moist.

*Note: I tend to buy pork tenderloins more often than other cuts of pork, and that’s what I use in this recipe, most of the time. But any cut of pork would work.


Pork with Applesauce

pork tenderloin or chops or roast … you pick!

3 granny smith apples, peeled and cubed

2 tablespoons real maple syrup

2 tablespoons brown sugar

*Note: The amounts of apples, maple syrup and brown sugar are intended for one tenderloin or 4 chops. Increase these amounts proportionally if using a larger amount of meat.

In a skillet over medium heat, brown all sides of the pork in a small amount of vegetable oil. Then place the meat in the crockpot.

Into the crockpot also put the cubed apples, maple syrup and brown sugar.

Cook on high for a few hours, or on low if cooking all day.

pork tenderloin with honey, mustard, rosemary and thyme

I’ve been making this pork tenderloin with honey, mustard, rosemary and thyme for about thirteen years. My mom gave me this recipe which she found in a Cooking Light magazine. I’ve changed it ever so slightly (my version includes garlic powder and increases the amount of honey, as well as offers alternative methods of cooking the pork).

Thirteen years is a long time. Do you wonder how many times I’ve made this in those thirteen years? Well, I am wondering too, and guesstimating that I make it once every other week, that would be, let’s see, 13 years times 52 weeks per year, divided by 2 …. 338 times. Wow. No wonder my husband doesn’t get excited anymore when I make this meal. He likes it, and it used to be a favorite of his, but lately he hasn’t been jumping up and down when we have it for dinner. Thirteen years is a long time. But, and this is important, my daughter and I love it. We’d be happy eating this weekly. Yup, she and I could eat this 676 times in thirteen years and not be tired of it. It’s that good, if you were to ask us.

*Again, the picture disappoints! AARRRGGGG… Lately I’ve been cooking it in a skillet, as described below, but on this day I did the oven method and kept it in the oven just a few minutes too long. Most of the sauce cooked off and it looks dry. It didn’t taste dry, but in the photo it looks that way due to the lack of sauce.


Pork Tenderloin with Honey, Mustard, Rosemary and Thyme

vegetable oil

2 pork tenderloins

2 tablespoons Dijon mustard

2 tablespoon honey

1 teaspoon rosemary

1 teaspoon thyme

1/2 teaspoon garlic powder

salt and pepper

Original oven method:

Heat oven to 350F.

Coat bottom of shallow baking dish with a light layer of oil. Place the tenderloin in the pan.

In small bowl combine remaining ingredients. Pour over the pork.

Cook for about 45 minutes. You want the internal temperature of the pork to reach 145-160 degrees (depends on how you like it… newer regulations suggest it’s okay to eat at the lower temperature, but I prefer to do it the way I always have and cook until 160 degrees).

Note: If cooking more than two tenderloins (and you should, these are great for a crowd or if you want leftovers!) make sure there is a bit of room between each one in the pan. Use more than one pan if need be.

Stove-top cooking method (my preferred method — and hey, it’s faster):

In a skillet, brown both sides of the tenderloins in a light layer of vegetable oil. If in a very big hurry, slice the tenderloins into 1-inch thick slices before browning. Once the pork is browned, pour the honey mustard mixture over all. Cover and reduce heat to low. Let it cook like this, COVERED, about 10-15 minutes (use the lower end of that estimate if the pork has been sliced). Again, you’re looking for an internal temperature of 145-160, if the tenderloin was left whole. If it’s been sliced, it cooks faster and you don’t need to use a thermometer — you can determine if it is done by sight.

pork barbecue

We are lucky to have a great little family barbecue place just a couple miles down the road. Down an old country road, into the center of the old part of town. The building used to be a house or train station depot or general store, probably a hundred or so years ago, and has a lovely front porch with narrow wooden stairs leading up to the door. The people are so nice and the food is so good. If money were no object I’d gladly eat their food weekly. However money is an object.

That’s what got me thinking about making pork barbecue sandwiches at home. The closest I had ever come to making any kind of barbecue was slathering grilled chicken breasts with barbecue sauce from a jar. I was shocked when I found how simple it was to make homemade barbecue sauce. My pork barbecue sandwiches aren’t exactly like the ones the little house down the street produces — they use a smoker for their meats and put the sauce on afterward, and they’re professional barbequers (is that a word?). Well, I’m not picky about how it all goes together, I just enjoy eating it.

So I found a few recipes, combined them based on what sounded good, and then got cooking. And of course I ended up changing things a little here and there, as I do. After a few batches I settled on the following recipe, and it doesn’t make me miss the little place down the street much at all anymore. I wonder if they miss me?


Crockpot BBQ

3-4 pounds boneless country pork spareribs

2 tablespoons canola oil

2 tablespoons butter

½ cup finely chopped onion

4 cloves garlic, crushed

1 cup water

1 cup ketchup

2 tablespoons cider vinegar

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 tablespoons honey

1 teaspoon dry mustard

1 tablespoon brown mustard

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon pepper

In a large frying pan, brown meat slowly in hot oil. When brown on all sides, place meat into crockpot set to HIGH.
Pour off fat from pan and add butter to remaining pan drippings.
Add onion and garlic and cook until onions are slightly brown.
Add remaining ingredients and simmer about 5-10 minutes for it to thicken.
Pour sauce over ribs, cover, and cook all day in crockpot.
Occasionally stir with a fork and when the meat breaks apart, it’s ready!

Coleslaw goes well with this… on the bun or on the side. That recipe will be posted tomorrow…. Stay tuned.

Note:  When I want barbecue sauce for chicken or for when I make barbecue chicken pizza, I whisk together the sauce ingredients above in a sauce pan and simmer until it thickens. I store it in an airtight container in the fridge to have it ready when I need it!

bbq and slaw