Seasoned Pork Sirloins

From the kitchen of:  Karol Harrison

This is not a recipe as much as just a way to season and cook pork sirloins.

Pork Sirloins (not pork loins)

1 Tbsp oil

Seasonings:  Rubbed Sage, Thyme, Salt, Pepper

Sprinkle both sides of  pork sirloins with sage, thyme, salt, and pepper. *Remember Thyme is very strong, use just a pinch on each.  Heat oil in non-stick skillet.  Cook pork sirloins on medium low heat until cooked thoroughly or use meat thermometer. Pork sirloins are usually cut thick so they need to cook slow to cook through.

If you have never tried pork sirloins, you're going to like them.

Most grocery stores carry that cut, or you may have to request it.  They are tender and juicy.  They don't dry out like pork chops.

Enjoy!

Spicy Baked Brisket

From the kitchen of: Karol Harrison

My mom always served brisket for special occasions.  It's a simple way to season and cook a corned beef brisket.

1 Corned Beef Brisket (4-5 lbs)

1 Oven Bag (medium or large)

Seasonings:  2 tsp Cayenne Pepper, 2 tsp Garlic, 2 tsp Paprika, 2 Tbsp Worcestershire  Sauce.

In a small bowl, mix cayenne pepper, garlic, and paprika.  Trim fat from brisket.  Rub mixture on both sides of brisket.  Place brisket in oven bag.  Pour Worcestershire sauce over meat and seal back with tie.  Refrigerate over night.  Preheat oven to 300.  Bake brisket for 4 hours. * If you have never baked brisket before, it will shrink (about 50% smaller) due to fat in meat.  A 4-5 lb brisket will serve about 8 guests.

 

 

 

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