Sage Pork Tips and Rice Dressing with all the flavors of Thanksgiving. The pork tips are cooked low and slow in the oven with mushrooms and onions and a sprig of fresh sage and thyme nestled in the broth.
I grabbed a large package of pork tips and our local Sam's this past week at a terrific price. I like to cook half of the package and then freeze the rest, but this time, I decided to cook the whole package. The temperatures here in Northeast Texas are getting pretty chili, so I couldn't wait to cook something warm and comforting.
We love beef tips, and I wanted to use the same cooking method, low and slow, as I do with them. I cooked the Pork Tips in a 300 degrees F oven for 2 hours.
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WHAT YOU NEED TO MAKE PORK TIPS AND RICE DRESSING
- 1 Heavy bottom Dutch oven
- Sharp knife
- Slotted spoon
- Large ladle
- Large saucepan
- 9 x 13 inch baking dish
- Herb Seasoning Stuffing
- Long grain rice
- Eggs
- Milk
- Pork Tips
- Avacado oil or coconut oil
- Mushrooms
- Onions
- Chicken Stock
- Fresh Sage
- Fresh Thyme
- Bay Leaf
- Poultry Seasoning
- Coriander
- Salt & Pepper
- Cornstarch
THE PROCESS OF MAKING SAGE PORK TIPS AND RICE DRESSING
- Season the pork tips with salt and pepper; Set aside.
- Heat avocado oil until hot but not smoking in a heavy bottom Dutch oven. Add pork tips to cover the bottom of the Dutch oven. Do not overfill the Dutch oven. The pork tips will not brown properly.
- Cook the pork tips until golden brown. Spoon them out of the Dutch oven and repeat with the remainder of the pork tips.
- Add a tablespoon or two of the avocado oil and heat until hot but not burning. Add the mushrooms and onions. Stir until the mushrooms are limp and the onions are translucent.
- Pour Chicken stock over the mushrooms and onions. Add salt and pepper, poultry seasoning, and coriander, and stir well.
- Add the pork tips back to the Dutch oven and stir well. Lay the sprigs of fresh sage, thyme, and bay leaf. Place the lid on the Dutch oven and place in the oven. Cook the pork tips for 2 hours.
- Remove from the oven and remove the sprigs of bay leaf, sage, and thyme. Ladle a cup of the broth in a small bowl or cup. Add the cornstarch and stir until creamy smooth.
- Pour the cornstarch mixture in the pork tips, stirring well. Check for additional salt and pepper.
- Serve with Rice Dressing.
- Butter the bottom and sides of a 9 x 13 inch baking dish; set aside. Make the Herb Season Stuffing according to package directions; set aside.
- Add the cooked rice, Herb Season Stuffing mixture, eggs, milk, green onions, and poultry seasoning in a large mixing bowl. Add salt and pepper to taste.
- Pour the stuffing mixture into the prepared baking dish. Bake for 45-55 minutes or until the center is done. Serve with the Sage Pork Tips.
The Sage Pork Tips are delicious, and I can't wait to make them again. They bring out all the flavors of fall and the holidays. Perfect for a potluck or any family gathering.
I hope you make the Sage Pork Tips and Rice Dressing soon.
Enjoy!
Kay ox
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Yield: 6-8
Sage Pork Tips and Rice Dressing
All the flavors of Thanksgiving. The pork tips are cooked low and slow in the oven with mushrooms and onions and a sprig of fresh sage and thyme nestled in the broth.
prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins
ingredients
Pork Tips
- 2 lbs. pork tips
- 1 1/2 teaspoon salt
- 2 teaspoons coarse black pepper
- 2 tablespoons avocado oil or coconut oil
- 2 cups sliced mushrooms
- 2 cups sliced onions
- 1 teaspoon poultry seasoning
- 1 teaspoon coriander
- 2 cups chicken stock
- 1 sprig fresh sage
- 2 sprigs fresh thyme
- 1 bay leaf
- 2-3 tablespoons cornstarch
Rice Dressing
- 1 (16 oz.) pkg. Herb Seasoning Stuffing
- 2 cups cooked long grain rice
- 3 eggs
- 2 cups whole or 2% milk
- 1/2 chopped green onions
- 1 tablespoon poultry seasoning
instructions
SAGE PORK TIPS:
- Preheat oven 300 degrees F. Season the pork tips with salt and pepper; Set aside
- Heat avocado oil until hot but now smoking in a heavy bottom dutch oven. Add pork tips to cover the bottom of the dutch oven. Do not overfill the dutch oven. The pork tips will not brown properly.
- Cook the pork tips until golden brown. Spoon them out of the dutch oven and repeat with the remainder of the pork tips.
- Add a tablespoon or two of the avocado oil and heat until hot but not burning. Add the mushrooms and onions. Stir until the mushrooms are limp and the onions are translucent.
- Pour Chicken stock over the mushrooms and onions. Add salt and pepper, poultry seasoning, and coriander, stir well.
- Add the pork tips back to the dutch oven, stir well. Lay the sprigs of fresh sage, thyme and bay leaf. Place the lid on the dutch oven and place in the oven. Cook the pork tips for 2 hours.
- Remove from the oven and remove the sprigs of sage, thyme and bay leaf. Ladle a cup of the broth in a small bowl or cup. Add the cornstarch and stir until creamy smooth.
- Pour the cornstarch mixture in the pork tips, stirring well. Check for additional salt and pepper.
- Serve with Rice Dressing. (Recipe below)
RICE DRESSING:
- Butter the bottom and sides of a 9 x 13 inch baking dish; set aside. Make the Herb Season Stuffing according to package directions; set aside
- Add the cooked rice, Herb Season Stuffing mixture, eggs, milk, green onions, and poultry seasoning in a large mixing bowl. Add salt and pepper to taste.
- Pour the stuffing mixture in the prepared baking dish. Bake for 45-55 minutes or until the center is done. Serve with the Sage Pork Tips.
NOTES:
Dried herbs may be substituted for fresh.
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
