Italian Pork Hoagies

Using the pork from this recipe makes these sandwiches even more drool-worthy! Mmmmmmmmmmmm!

6 hoagie buns, split*
1 small jar pizza sauce or spaghetti sauce
12 slices cooked pork roast (1/4" thick)
shredded mozzarella
Italian salad dressing (can use light version)

Open hoagie buns and place cut side up on baking sheet. Spread 2-3 Tbsp pizza sauce on the bottom half of each bun. Top each with 2 slices of pork side by side. Sprinkle 2-3 Tbsp shredded mozzarella on the pork. Drizzle 1-2 Tbsp Italian dressing on tops of each bun. Bake open-faced at 350 degrees for 5-10 min or til cheese is melted and buns are lightly toasted. Replace bun tops. Makes 6 servings.

*I like to use wheat buns, but you can use whatever kind you like.

Savory Pork Roast

(This recipe is from the Quick Cooking 2003 cookbook.)

This pork loin is delicious on it's own, but it's even better when the leftovers are used to make this sandwich! You may even just want to make this roast specifically for the sandwich!

1 garlic clove, minced
2 tsp dried marjoram
1 tsp salt
1 tsp rubbed sage
1 boneless pork loin roast (4 lbs)

Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1 hr and 20 min or til a meat thermometer reads 160 degrees. Let stand 10-15 min before slicing. Makes 9-12 servings (or 3-4 servings plus leftovers).

Teriyaki Pork Roast

(This recipe is from the Quick Cooking 2001 cookbook.)

3/4 c unsweetened apple juice
2 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
1 boneless pork loin roast (about 3 lbs), halved
7 1/2 tsp cornstarch
3 Tbsp cold water

Combine the first seven ingredients in a greased slow cooker. Add roast and turn to coat. Cover and cook on low for 7-8 hrs or til a thermometer inserted into the roast readst 160 degrees. Remove roast and keep warm. In a saucepan, combine cornstarch and cold water til smooth; sitr in cooking juices. Bring to a boil; cook and stir for 2 min or til thickened. Serve with roast. Makes 8 servings.

Sausage Gravy

An infrequent indulgence of mine!

1 lb bulk pork sausage
1 Tbsp finely chopped onion
6 Tbsp flour
4 c milk
1/2 tsp rubbed sage
1/4 tsp salt
dash nutmeg
warm biscuits, split

In a lg skillet over med heat, brown sausage with onion. Drain, reserving 2 Tbsp drippings in skillet. Put flour in a bowl and combine with milk, a little at a time, stirring til smooth. Add milk and flour mixture to skillet with drippings. Add seasonings. Bring to a boil; cook and stir for 2 milk or til thickened. Serve over warm biscuits. Makes 4-6 servings (about 4 c).

Tender Pork Roast

1 boneless pork roast (about 3 lbs)
1 can (8 oz) tomato sauce
3/4 c soy sauce
1/2 c sugar
2 tsp ground mustard

Place roast in crock pot. Combine remaining ingredients; pour over roast. Cover and cook on high 2 hrs. Reduce heat to low. Cook covered on low 5-6 hrs more. Remove roast from crock pot. Thicken juices for gravy if desired. Makes 8 servings.

Herbed Pork Roast

(This recipe is from The Taste of Home Recipe Book - Second Edition.)

3 Tbsp finely chopped fresh parsley, divided
2 tsp paprika
2 tsp dried basil
2 tsp salt, optional
1 tsp pepper
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp crushed fennel seed
1/2 tsp dried thyme
1 boneless extra-lean pork roast (about 2 lbs)

Combine half of the parsley with the herbs and seasonings. Rub over roast. Place in a shallow pan; cover with remaining parsley. Roast, uncovered, at 325 degrees for 35 min PER POUND or til a meat thermometer reads 160-170 degrees. Makes 6 servings.

Mustard Pork Medallions

20 saltine crackers, crushed
1/2 tsp dried thyme
1/4 tsp garlic salt
1/4 tsp onion powder
1-2 lbs pork tenderloin
1/4 c Dijon mustard
1 Tbsp butter or margarine, melted

Combine crumbs, thyme, garlic salt, and onion powder in a shallow bowl. Set aside. Cut tenderloin crosswise into 12 pieces and pound each to 1/4" thickness. Combine mustard and butter; brush on each side of pork, then coat with crumbs. Place in baking dish. Bake uncovered at 425 degrees for 10 min; turn and bake 5 min more or til no longer pink. Makes about 6 servings.