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Summer. Summer doesn't start until the first rack of ribs hits the grill. Find the best ways to bring the heat from the charcoal to the oven rack with these sizzling summer selections.
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Preheat your oven to 325°F (163°C) and ensure the rack is positioned in the center. Remove any packaging from the ham and place it in a shallow roasting pan. If desired, score the surface of the ham by making shallow cuts in a diamond pattern. This will allow flavors to penetrate deeper during baking.
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Directions. Preheat the oven to 275 degrees F (135 degrees C). Place ham, fat-side up, on a rack in a foil-lined roasting pan. Cover tightly with foil. Roast in the preheated oven for 15 minutes per pound of ham, 1 to 1 1/2 hours. Glaze according to directions. Garnish with grilled or roasted asparagus, strawberries, and blueberries.
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Stir to combine and then pour them onto the sheet pan, as well. Move the sheet pan to the oven and bake for 40-45 minutes or until your Smithfield Golden Rotisserie pork tenderloin reaches an internal temperature of 145 degrees. Remove your sheet pan dinner from the oven and let sit for 5 minutes.
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Water-Cooking. Place in a large roasting pan, skin-side down and cover with cool water. Bring water to 190 degrees (not quite simmering). Cook to 163 degrees internal temperature (or about 25 minutes per pound). Add water to keep ham covered. Take ham from the pan and while warm, remove the skin and fat as desired.
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Season the pork chops well with seasoning salt, pepper, and cayenne. Melt the butter with oil in a skillet over medium heat. Lightly flour the chops, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and move them to a plate. Add the mushrooms and onions to the skillet, and sauté until caramelized, about 6.
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Bacon-Wrapped Tenderloin. Preheat oven to 350F. Lay the bacon next to each other on a cutting board, slightly overlapping. The width of the bacon should be enough to wrap the length of the pork. Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.
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Preheat your oven to 325°F (163°C). Place the glazed Smithfield Sliced Boneless Ham on the rack in the roasting pan and cover it loosely with aluminum foil. The foil helps to retain moisture and prevent the glaze from burning during the cooking process. Bake the ham for about 15-18 minutes per pound, or until the internal temperature reaches.
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Place prepared pork tenderloin into the slow cooker and add a little chicken stock or vegetable broth. Cook pork tenderloin on high for 3-4 hours or on low for 6-8 hours. Be sure to check the pork for an internal temperature of 145-160 degrees before removing from the crock pot. Let rest for 10 minutes before slicing.
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Instructions. Heat a skillet to medium-high heat. Add Olive oil or vegetable oil. Add the Smoked Pork Chops. Cook approximately 4 minutes. Until they start to caramelize. Turn and cook the other side another 3-4 minutes. Let sit a few minutes so the juices stay in the meat. Serve.
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To make the ham, preheat oven to 275°F. Place ham on a rack in a foil-lined roasting pan, fat side up. Cover tightly with foil. Roast for 15 minutes per pound of ham (1 to 1 1/2 hours).
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Add Smithfield's BBQ Sauce. Step 5: Baste the ribs with Smithfield BBQ sauce or your favorite sauce. Step 6: You can even use a homemade barbecue sauce recipe. Grilling Instructions. Step 7: Place them on the grill at medium-high heat for about 8 to ten minutes on each side; longer if they were refrigerated overnight.
