Posts Tagged ‘Pork Recipes’

I needed something quick and easy for dinner the other night, so after browsing through what I had on had, I put these little pie pockets of perfectly palatable pork together.

It was a good decision. At least Captain Cavedweller seemed to think so as he scarfed down his third one.

The come together in a hurry, are fast to make and use pretty simple ingredients.

You can make these “hungry man” size or even bite-sized for appetizers.

Here’s the easy-as-pie instructions:



Start by browning a pound of ground beef and a pound of ground pork (I used regular mild, but you could go for whatever flavor floats your boat).


Once the meat is brown, drain well then mix with cream of mushroom soup and grated cheese.


If you are using crescent rolls, you can pinch two together to make a rectangle. You can also use one triangle per pie to keep the size smaller.

Spoon filling onto the dough, then start folding dough around it.


Continue folding dough until you have a nice little “pocket.” Pinch edges to seal.


Bake at 350 about 12 minutes, until golden brown.


Remove from oven, plate and devour! Can be served with a side of ranch or barbecue sauce if you so desire.


Porky Pie Pockets

1 pound ground beef

1 pound ground pork

1 tsp. onion flakes

1 tsp. all-purpose seasoning

1/2 tsp. salt

2 tubes of crescent rolls (8 regular size)

1 small can cream of mushroom soup

2/3 cup shredded cheddar or colby-jack cheese

Preheat oven to 350 degrees.

Brown meat with onions, seasoning and spices.

Drain well.

Mix with cheese and soup.

Roll out crescent dough. Pinch triangles together to form rectangles for pockets or use individual triangles if you want smaller-serving sizes.

Spoon filling onto dough. Fold dough around filling and pinch edges to seal.

Place on greased baking tray (or if you are a lazy slug like me, I lined mine with foil and then sprayed it with Pam) and bake about 12 minutes or until dough is golden brown.

Serve immediately. You may need to hide one or two if you have a meat-eater in your house like I do!











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The other day I didn’t feel like cooking dinner (not an unusual state of circumstances at our house), so I popped a pork roast with potoates in the oven and a little more than an hour later, a delicious dinner was ready that took nearly no effort on my part. Exactly my kind of meal!

Ingredients for Pork Roast. I would normally include carrots, but I was out that day and didn't want to run to the store.

Pork and potatoes in my clay baker, ready to cook.

Hot, juicy, tender and ready to eat.

Pork Roast

2-3 pound Pork Roast

6 Potatoes

All-Purpose Seasoning


Depending on how many you are feeding, you may want a bigger or smaller roast. This recipe would serve 4.

As for the type of Pork Roast you purchase, you can use a variety of different cuts. I had a boneless rib-eye roast for this recipe.

I used my wonderful clay baker to make my roast because it steams the meat and makes it so juicy and tender. I posted a while back about clay bakers.  If you don’t have one, you can also cook a roast in a regular roasting pan or even in a baking pan loosely tented with foil.

I would normally add carrots to the potatoes (use reds and leave on the skin if you so desire. I desired.). You can also throw in celery, onions, garlic, whatever tickles your fancy.

Bake for about an hour at 350 degrees or until a meat thermometer reaches the appropriate temp.

Remove from oven, let rest with the lid on for 5-10 minutes then slice and enjoy!

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