Archive for the ‘Pork’ Category


Black Eyed Peas- N- Pork  

Our gang here at TaraCooks.com would like to wish all of you a very Happy New YearMay God bless your lives with health, happiness, and His spirit today and throughout 2009! 

Here’s how to get all the New Year’s traditions in one main dish.  It contains those “lucky” black eyed peas.  Pork and cabbage go in the mix that so many folks here in the south serve with the peas.  This recipe is a complete experiment for me, and one I created after consulting with my life long friend Amanda.   

Brown 1 pound ground pork in large iron skillet over medium heat. (There was practically NO grease that cooked out of the pork. I was surprised). 


  • 1 chopped green pepper
  • 1 chopped medium sweet onion
  • ½ cup chopped celery
  • 1 cup chopped cabbage (I used slaw mix, without the dressing) 

Cook chopped veggies with ground pork until onions are translucent. 

Then add:

  • ½ cup Minute Rice
  • 1 can chicken broth
  • 1 can drained black eyed peas
  • Salt and Pepper to taste 

Simmer until rice is done and liquid chicken broth is absorbed. 

Serve in large cabbage leaves. 

Although I served this dish in the cabbage leaves, you could simply serve from the iron skillet for simplicity’s sake.  Amanda made a similar dish with potatoes and carrots in place of the slaw mix and rice.  She was able to roll spoonfuls of her mix into cabbage leaves, secure with a toothpick, and bake with some canned tomatoes as topping.  We both could imagine some country ham pieces accenting this dish too!  Any how, I had fun creating a new dish, and consulting with an old friend.  I was also pleased with the taste.  And I’m no longer a virgin ground pork chef!


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 Herb Roasted Pork Tenderloin

 I just love crock pot meals. They are simple and easy. Often when I have a busy day scheduled, I’ll prepare a crock pot meal before leaving home. Nothing says “Welcome back!” like the aroma from a slow simmered meal in the crock pot.

 Here’s one way to roast pork tenderloin:

 In large crock pot add:

  • 3-4 large carrots – peeled and sliced
  • 4 medium potatoes – peeled and sliced
  • 1 yellow onion – peeled and quartered

 Then lay a 2-3 pound pork tenderloin on top of the vegetables. Season tenderloin by sprinkling the following herbs on the top and sides of the meat:pork-roast-before-cooking

  •  1 Tablespoon dried Thyme
  • 1 teaspoon celery salt
  • 1 Tablespoon dried Italian herb mix
  • 1 Tablespoon dried Rosemary (I use fresh Rosemary when I have it)
  • 2 dried Bay leaves
  • Salt and Pepper

 Place lid on crock pot and let simmer overnight, or all day. I cooked this one on High for about 8 hours. It was perfect.




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