Why You’ll Love This Recipe!

Great Flavor and Texture – The sauce is a perfect combination of sweet and sour thanks to hoisin sauce and garlic chili sauce. The dish is loaded with delicious vegetables for amazing color and texture.

Light Breading – Most sweet and sour pork dishes you get at a restaurant are heavily breaded and fried. You usually end up with more breading than meat. This recipe calls for a light coating of corn starch and then a light, quick fry in some oil, there is no deep frying involved.. It’s nice and light with no heavy breading.

Ingredients Needed

• Pork Tenderloin, you could also use a lean pork loin or pork chops, but the tenderloin works the best in this recipe.
• Pineapple, I like to use pineapple chunks but tidbits also work well.
• Sesame Oil
• Bell Peppers, red and green
• Green Onions
• Soy Sauce
• Hoisin Sauce, this is what gives this dish it’s sweet and sour taste
• Asian Chili Garlic Sauce
• Cornstarch
• Sesame Seeds

How to Make Sweet and Sour Pork

• Cut pork into bite size pieces and lightly coat in cornstarch.
• Heat 2 Tbsp of oil in wok or frying pan over medium heat.
• Cook pork in batches until browned and cooked through.
• Remove pork and set aside.
• Drain pineapple and reserve 1/4 cup of juice.
• Add pineapple juice and soy sauce to pan and stir to deglaze the pan.
• Add oil, pineapple, peppers and green onions and stir fry until the peppers are tender but just crisp, about 5 minutes.
• Combine hoisin sauce and chili garlic sauce in a small bowl and add sauce to pan over veggies.

• Add cooked pork and stir until coated and heated through, about 5 minutes.
• Sprinkle with toasted sesame seeds and serve.

Check out more delicious Chinese takeout recipes:

• Slow Cooker Chinese Pot Roast
• Strawberries with Sour Cream
• Chinese Green Beans
• Instant Pot Chinese Lemon Chicken
• Sour Cream Cookies

• Orange Chicken

• Sweet and Spicy Chicken
• Lemon Chicken

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Sweet and Sour Pork

Sweet and Sour Pork is a classic on any Chinese restaurant menu and is so easy and quick to recreate at home.  The secret to this recipe is in the sweet and tangy sauce.  

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 49 minutes minutes

Servings 4 people

Calories 246kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 lb. pork tenderloin or pork chop cubed
• 1/4 cups cornstarch
• 3 Tbsp sesame oil divided
• 1 20 oz. pineapple chunks drained and reserved
• 2 Tbsp soy sauce
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 4 green onions sliced
• 1/2 cup hoisin sauce
• 1/2 Tbsp Asian chili garlic sauce
• 1 Tbsp. sesame seeds toasted

Instructions

• Coat pork in cornstarch.
• Heat 2 Tbsp of oil in wok or frying pan over medium heat and cook pork in batches until browned. Remove pork and set aside.
• Drain pineapple and reserve 1/4 cup of juice.
• Add the juice and the soy sauce to the pan and stir to loosen up the browned pieces on the bottom of the pan.
• Add remaining oil and stir fry pineapple, peppers and green onions for about five minutes or until the peppers are tender but just crisp.
• Add together the hoisin sauce and chili garlic sauce and add to pan.
• Add pork back in and stir for about 5 minutes.
• Serve over hot rice. I prefer jasmine or basmati.
• Sprinkle with toasted sesame seeds.

Notes

1. If you’d like to add a bit of heat to this dish add in some red pepper flakes to the sweet and sour sauce.
2. Replace the pork with another choice of protein such as chicken or beef. You can also use tofu for a vegetarian dish.
3. Add in more veggies! You could add in snap peas, carrots, broccoli for nutrition, crunch and color.

Nutrition

Calories: 246kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 931mg | Potassium: 221mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1161IU | Vitamin C: 64mg | Calcium: 59mg | Iron: 1mg

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Why You’ll Love This Recipe!

For years I hosted a Holiday Breakfast for a group of women I worked with.  I think the main reason they came was for this brown sugar bacon. When they would call to RSVP they would ask if I was serving it!  This stuff is like crack.  I guarantee you won’t be able to eat just one piece of this candied bacon recipe. I have also heard this called pig candy

You only need a handful of ingredients and it’s ready in about 20 minutes!

Ingredients

• Bacon, thick cut
• Light Brown Sugar. You can also use maple syrup instead of brown sugar. (omit the water if using syrup)
• Water
• Cinnamon, optional

How to Make Brown Sugar Bacon

• Use good quality bacon.  I like to use a thick cut bacon.
• Cook your bacon about half way through in a frying pan or on a griddle.
• Line a rimmed baking sheet with parchment paper and placed partially cooked bacon on sheet in a single layer. The paper will make clean up so much easier!
• Mix together brown sugar and water.  You can add a little cinnamon if you like.

• Brush bacon slices with brown sugar mixture using a pastry brush coating entire piece on both sides.

• Place in a 350 degree oven and bake until completely cooked through. 

When you pull it out of the oven, the bacon is gooey and yummy.  Let it cool on a wire rack and then serve to your guests. That is if you haven’t eaten it all first.  This is one of those dishes that I always have to tell my kids exactly how many pieces they can eat to ensure one of them doesn’t eat it all!

Check out more of my favorite recipes:

• Spinach Salad with Warm Bacon Dressing
• Tomato Bacon Cups
• How to cook Bacon in the Oven
• Bacon Green Beans with Caramelized Onions
• Breakfast Bread Pudding

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Brown Sugar Bacon

Would you believe that you can make bacon even more irresistible?  With the addition of a little brown sugar, you can have this deliciously unbelievable brown sugar bacon for your next holiday breakfast.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 6 slices

Calories 195kcal

Author Leigh Anne Wilkes

Ingredients

• 1 lb. bacon thick cut
• 1 cup brown sugar
• water
• 1/2 tsp cinnamon optional

Instructions

• Partially cook bacon – about half way
• Line cookie sheet with parchment paper and place partially cooked bacon on sheet
• Mix brown sugar with enough water to make it a paste (you can also add a 1/2 teaspoon of cinnamon if you like).
• Using a pastry brush, cover bacon on both sides with the brown sugar paste
• In a 350 oven cook the bacon until completely cooked (about 10 minutes depending on thickness of bacon)

Notes

• If you are using a thick cut bacon, it will take longer to bake.
• Be sure the bacon is in a single layer and strips don’t touch. This will help prevent if from sticking together.
• Be sure and use parchment paper on the baking sheets to make clean up so much easier!

Nutrition

Calories: 195kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 218mg | Potassium: 85mg | Sugar: 15g | Vitamin A: 10IU | Calcium: 17mg | Iron: 0.3mg

Continue reading Brown Sugar Bacon. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Prepare ahead: This is the perfect pork recipe for an easy family meal or to feed a crowd. You can place the pork in the sweet marinade the night before and all you have to do the next day is grill the meat and baste with some orange marmalade.

Five ingredients: This recipe uses all pantry stable ingredients so it is easy to prepare this without a lot of notice.  Just keep a pork tenderloin in the freezer and the other ingredients on your pantry shelf and you can have a delicious dinner ready. 

Orange Glazed Pork Tenderloin Ingredients

• Pork Tenderloin
• Orange Marmalade
• Pineapple Juice
• Soy Sauce
• Apple Cider Vinegar

Tip # 2. Use plain dental floss or thread to cut the rolls. You can also use a serrated knife.

The meat does marinate for at least an hour but the longer it marinates the more flavor you will have. It can marinate for up to 24 hours.

How to Make Orange Glazed Pork Tenderloin

• Combine soy sauce, pineapple juice and vinegar to form your marinade.  Place in a zippered bag.
• Add in pork tenderloin, close bag and refrigerate for at least an hour or overnight.
• Drain off liquid and discard.
• Place the orange marmalade in a small saucepan over medium-high heat and simmer until melted.
• Brush both sides of pork with marmalade.  Reserve about 1/4 cup of marmalade for spreading on meat after slicing.
• Grill the pork or bake in the oven at 375 degrees F. Glaze several times during the cooking process with orange marmalade.
• Cook until meat reaches 145 degrees F and give it a 3 minutes rest. Always use a meat thermometer to check the temperature of the meat.

• Remove meat from grill or oven and give it one more basting of orange marmalade.
• Slice meat and top with reserved marmalade.

Try these other delicious recipes:

• Orange Marmalade Muffins
• Cranberry Orange Marmalade
• Lemon Pork Tenderloin
• Crock Pot Brown Sugar Pork Tenderloin
• Maple Glazed Pork Tenderloin

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Orange Glazed Pork Tenderloin

Orange Glazed Pork Tenderloin is perfect if you are looking for something quick, easy and delicious to throw on the grill or in the oven this week. Only five ingredients are needed!1

Course Main Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinade 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 5 people

Calories 198kcal

Author Leigh Anne Wilkes

Equipment

• Baking Sheet (9 x 7)
• Roasting Pan
• Measuring Spoons

Ingredients

• 1 cup pineapple juice
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce or Tamari Sauce, gluten free
• 1 1/2 lb. pork tenderloin
• 1 12 oz. jar of orange marmalade

Instructions

• Combine juice, vinegar and soy sauce and marinade pork for at least one hour or over night in the refrigerator.
• Warm marmalade in a small pan over medium heat until melted. Reserve 1/4 cup for basting.
• Grill pork until it reaches 145 degrees F with a 3 minute rest, basting with marmalade for the last 5-10 minutes or cook in oven at 375 until cooked through.
• Slice pork and serve with remaining warmed marmalade on top.

Video

Notes

The meat does marinate for at least an hour but the longer it marinates the more flavor you will have. It can marinate for up to 24 hours.

To make in the oven: Roast in the oven at 375 degrees F on a shallow roasting pan or baking sheet covered in aluminum foil for about 20-30 minutes or until meat is cooked to desired temperature. I cook mine to 145 degrees F. and give it a five minute rest.

Nutrition

Calories: 198kcal | Carbohydrates: 7g | Protein: 29g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 497mg | Potassium: 628mg | Fiber: 1g | Sugar: 5g | Vitamin C: 5mg | Calcium: 16mg | Iron: 2mg

Continue reading Orange Glazed Pork Tenderloin. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

So Easy! There is pretty much nothing easier to make in your Instant Pot than pulled pork and it is always a crowd pleaser and it turns out perfect every time. 

Versatile. You can enjoy this pork straight out of the pot or you can dress it up with some BBQ sauce and serve it as a sandwich, a taco, a burrito, a rice bowl, you name it!

Great Make Ahead Meal. Pulled pork freezes well and reheats great so it is a perfect thing to make ahead. It also makes a lot so you can feed a crowd.

Ingredients Needed

• Boneless Pork Loin Roast or a pork shoulder, pork butt or picnic roast
• Olive Oil
• Coca-Cola. You can also substitute apple cider vinegar. This helps tenderize the meat.
• Beef Broth
• Brown Sugar
• Chili Powder
• Paprika
• Garlic Powder
• Salt and Pepper
• Barbecue Sauce. My favorite brand is Sweet Baby Rays.

How to Make Instant Pot Pulled Pork

• Cut pork into large chunks. 
• Add paprika, chili powder, brown sugar and salt and pepper into a zip loc bag. 
• Add meat and shake to coat. 
• Allow the meat to sit with the seasoning for 30-60 minutes if possible.
• Turn Instant Pot on to sauté and add olive oil. 
• Brown pork on all sides in a single layer, do in batches.
• Return pork to Instant Pot.
• Pour soda and beef broth into pot along the side to avoid removing the seasoning from the meat

• Set on the lid and set to manual high pressure for 50 minutes.

• Allow the pork to natural release for 20 minutes and then quick release. 
• Remove the pork from the pot and shred using two forks. 
• Add your desired amount of BBQ sauce and stir to coat.

Check out more of my easy Instant Pot recipes:

• Slow Cooker Maple Pulled Pork
• Crock Pot Pulled Pork
• Pulled Pork Bowl
• BBQ Pork Sandwiches
• Best Chicken Marinade

• Instant Pot Pork Carnitas
• Beef Stroganoff Instant Pot Recipe
• Instant Pot Shredded Chicken
• Pulled Pork Quinoa Bowl

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Instant Pot Pulled Pork

Instant Pot Pulled Pork is so easy, versatile and incredibly tender and you'll have perfect pulled pork in an hour.  I love to dress it up with some BBQ sauce.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 10 servings

Calories 214kcal

Author Leigh Anne Wilkes

Equipment

• Instant Pot (6qt)
• Measuring Cups
• Measuring Spoons

Ingredients

• 1 tsp chili powder
• 1 tsp smoked paprika
• 2 Tbsp brown sugar packed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 3-4 lbs boneless pork loin roast shoulder or picnic roast
• 1 Tbsp olive oil
• 1 cup Coke can also use Dr. Pepper or Root Beer
• 1 cup beef broth
• BBQ sauce

Instructions

• Mix together seasonings and brown sugar.
• Cut pork into large pieces (approx. 8)
• Add pork and seasoning mix into a zip loc bag and shake to coat. Allow to marinate for 30-60 minutes.
• Add oil to Instant Pot and turn to saute. Add pork pieces and brown on all sides.
• Add coke and beef broth to Instant Pot, pouring it around meat so you don't wash off seasoning.
• Turn Instant Pot to manual high pressure and set time for 50 minutes. Do a 20 minute natural release.
• Shred pork and add some of the liquid back in to keep it moist.
• Add BBQ sauce as desired.

Notes

1. When browning the pork, don’t overcrowd the meat. You may have to brown it in multiple batches.
2. If you don’t have a Coca-cola handy, you can also use Dr. Pepper or Rootbeer. Do not use diet soda.
3. Save some of the sauce to add some back in with the meat to keep it nice and moist.
4. Don’t use a pork tenderloin in this recipe. It is too lean and will dry out and not shred easily.

Nutrition

Calories: 214kcal | Carbohydrates: 5g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 395mg | Potassium: 535mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Calcium: 10mg | Iron: 0.9mg

Continue reading Instant Pot Pulled Pork. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Ingredients

• Pork Tenderloin, about 3 pounds
• Fig Preserves, I used Bonne Maman brand
• Whole Grain Dijon Mustard
• Balsamic Vinegar

• Bake in a 350 F oven for 20-30 minutes or until the pork is cooked through. I like to cook my pork to 145 degrees F and give it a five minute rest. Use a meat thermometer to test the temperature. Glaze several times during the cooking process with the balsamic fig sauce.
• Remove the tenderloin from the pan and allow it to sit for 5 minutes.  I place a piece of foil over the top to keep the heat in.
• Slice and serve the remaining glaze.

This recipe is so easy but yet looks and tastes so fancy.  It’s perfect for a weeknight meal or for entertaining friends.

Be sure and try these other delicious recipes:

• Flavored Butters
• Lemon Pork Tenderloin
• Crock Pot Brown Sugar Pork Tenderloin
• Orange Glazed Pork Tenderloin
• Roasted Maple Glazed Pork Tenderloin

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Fig Glazed Pork Tenderloin

Fig Glazed Pork Tenderloin is the perfect combination of sweet and savory.  Combine fig preserves, dijon mustard and balsamic vinegar for a delicious pork tenderloin or ham glaze

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 322kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Measuring Spoons

Ingredients

• 1 3-4 lb. pork tenderloin usually in two pieces
• 1 13 oz. jar fig preserves I used Bonne Maman
• 3 tsp whole grain dijon mustard
• 2 tsp balsamic vinegar

Instructions

• Mix together preserves, mustard and vinegar.
• Line pan with foil or parchment paper and place tenderloin on pan
• Brush with glaze mixture on both sides
• Bake at 350 for about 20-30 minutes or until meat is cooked to desired temperature. I cook mine to 145 degrees F. and give it a five minute rest.
• Brush with glaze several times during cooking process.

Video

Notes

• Always use a meat thermometer to check the temperature of your meat. Don’t cut into the meat to see if it is done. This releases the juices and dries the meat out.
• I cook my pork to 145 degrees F which is slightly pink which is safe. I allow it to sit for five minutes, covered with foil, to continue cooking a bit. This helps al the juices absorb into the meat.

Nutrition

Calories: 322kcal | Carbohydrates: 26g | Protein: 38g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 118mg | Sodium: 123mg | Potassium: 741mg | Fiber: 1g | Sugar: 18g | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg

Continue reading Fig Glazed Pork Tenderloin. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.