Tuesday, November 11, 2008
Cranberry & Orange Stuffed Glazed Pork
While I saw still in college I worked at a broadcast television camera doing all sorts of Production Assistant jobs. One of my favorite things about this job was running camera during our lunchtime newscast that included segments about the community & cooking segments. I could rock it out on camera. There was only one person better than me on camera, and I ended up dating him, and I’m still with him!
Pretty much every day, we had a cooking guest on. We got to eat GREAT food. We did have favorites, because they were either so fun to watch, their food was outstanding, or usually a combination of both. One of our “regular” cooking guests, and favorites, was a lovely lady, Tenito Smith (pronounced Te-nah-ta). She owned a restaurant outside of town, Tenito’s Country Kitchen. One day she cooked this fantastic recipe. It was so good, and it also seemed very easy to do. Out of all the recipes I got to see, and taste, this was the first I actually made myself.
I definitely recommend you try this recipe. It’s simple, not a long list of ingredients, and the prep time is pretty fast as well. The best part though, is the taste! It’s SOOO good, and a perfect fall recipe. Here’s the original recipe, but I’ll mention, I think whoever transcribed it made some errors in the directions. I usually halve the recipe, because I’m only cooking for two people. I’m not sure the pictures do this meal justice. It’s very good! I served it with green beans.
Cranberry & Orange Stuffed Glazed Pork
from Tenito Smith of Tenito's Country Kitchen
Ingredients:
8 chops, 3/4 inches thick
1 cup celery chopped
1/4 cup parsley
1 16oz pkg. cornbread stuffing
2-2 1/4 cup water
1 cup dried cranberries
1/4 cup melted butter
1 Tbsp. fresh sage, or 1 tsp dried sage
1 tsp salt
1/4 tsp pepper
1 Tbsp oil
1/2 c. marmaladeDirections:
Preheat oven to 350 degrees. Trim fat off pork and make a pocket in each chop.
Chop onion, celery, parsley, and sage. Add to stuffing with water, cranberries, and butter. Stir and allow liquid to soak in for approx. 10 minutes.
Put mixture into pocket of chop and secure with a tooth pick-spoon the rest of the stuffing into a casserole dish.
Brown chops in skillet with oil. Place on stuffing and bake 40 minutes, covered.
Heat marmalade, brush on chops, and bake uncovered 10-15 minutes.
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