- 2 whole garlic ears
- Drizzle of olive oil
- 2 pork tenderloins
- 8 oz. cream cheese (at room temperature)
- 1 bunch, fresh chives, finely chopped
- 8-12 slices bacon
- Slice the top off of each ear of garlic.
- Drizzle with olive oil.
- Place in foil tent and bake at 350 for 1 hour.
- While garlic is roasting, remove excess fat from pork tenderloins.
- Butterfly the tenderloins by cutting lengthwise down the middle
- being careful not to cut all the way through.
- Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
- When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
- Divide cream cheese in half and spread over the tenderloins.
- Spread chives over the cream cheese.
- Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
- Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
- Remove from heat and let rest for 10 minutes.
- 1/2 cup soy sauce
- 3/4 cup Marsala wine
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1/4 cup olive oil
- 1 pork tenderloin
- 1 pound bacon
- Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
- Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
- Let the pork marinate 3 hours to overnight.
- Wrap the tenderloin in bacon and cook according to your grill’s instructions.
Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html
- 2 (1 ½ pound) pork tenderloins
- seasoning salt to taste
- 2 cups apple juice
- ½ cup apple butter
- ¼ cup brown sugar
- 2 tbsp to 1/4 cup water
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- Preheat the oven to 350 degrees.
- Season the pork tenderloins with seasoning salt, a sprinkle of brown sugar and cinnamon.
- Heat 2 tbsp of oil in a large frying pan.
- Sear the tenderloins until browned on each side.
- Remove from pan and place in a baking dish.
- Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
- Bake for 20 minutes in the preheated oven.
- While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.
- Start with 2 tbsp water, and add more to thin out the sauce as desired.
- After 20 minutes, remove pork loins from the oven, and spread the apple butter mixture over them.
- Cover, and return to the oven for 40 more minutes.
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 4 pork chops (about 1 1/4 pounds)
- 2 tablespoons butter
- 1/4 cup bourbon
- In a small bowl combine brown sugar, smoked paprika, 1 teaspoon salt, and 1 teaspoon pepper.
- Rub brown sugar mixture over pork chops.
- Melt butter in a large skillet over medium high heat until foaming subsides.
- Add pork chop and cook until well-browned, about 4 minutes.
- Flip pork and cook until browned on second side, about 3 minutes.
- Add bourbon to pan.
- Continue to cook until liquid had reduced to a dark glaze, about 3 minutes longer.
- Transfer pork chops to a large plate to rest, pouring any glaze on top.
- 1 clove garlic
- 1/4 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 cup honey
- 1/4 teaspoon ground ginger
- 1 pinch ground black pepper
- 6 pork chops
- Place pork chops into a large resealable bag.
- In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops.
- Seal, and marinate in refrigerator at least 4 hours.
- Preheat oven to 350 degrees.
- Transfer the pork chops and marinade to a baking dish.
- Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.
1 lb boneless, skinless pork chops, cut into 1 inch strips
1 tablespoon olive oil
1 package (16 oz.) frozen stir-fry veggies, thawed
1/4 cup chicken stock
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoon brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
hot, cooked rice
- Heat the oil over medium high heat.
- Stir fry the pork for 3-4 minutes or until no longer pink.
- Add in the veggies and stir fry until tender, about 4-6 minutes.
- Meanwhile, in a small bowl or measuring cup, combine the stock, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper.
- Stir into the pork and veggie mixture.
- Heat through.
- Serve over brown rice (1 cup per serving).
8 oz dry macaroni
8 oz package vacuum packed cubed ham
4.25 oz can chopped black olives
14 oz can diced tomatoes
1/2 cup cup chopped celery
1 small sweet onion, chopped fine
1 cup grated cheddar cheese
3 Tbl Olive oil
1 Tbl red wine vinegar
Salt, pepper to taste
- Cook macaroni according to package directions, rinse and cool.
- In a large bowl, combine all ingredients and stir well.
- Toss with oil and vinegar, salt and pepper to taste.
Makes 4 Servings
2-1/2 slices bacon, diced
1 tablespoon margarine
1-3/4 cups iceberg lettuce, julienne cut 1 1/2 to 2 inches lo
1/4 cup and 1 tablespoon all-purpose flour
1-3/4 cups hot water
1-1/2 teaspoons chicken soup base
1/4 cup and 2 tablespoons chopped tomatoes
1/2 pinch ground nutmeg
1/2 pinch ground cayenne pepper
1/2 cup hot half-and-half cream
- In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes.
- Do not drain fat.
- Add butter or margarine and heat until melted.
- Stir in lettuce and saute 2 minutes.
- Blend in flour with a wire whisk.
- Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes.
- Remove from heat.
- Add hot water, chicken soup base, tomatoes, nutmeg, and red pepper.
- Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened.
- Add cream, mixing well.
- Heat to simmering, stirring frequently.
- Serve hot, garnished with crumbled bacon bits.
Makes 4 Servings
Creamy Bow Ties with Sausage and Tomatoes
2 tablespoons olive oil
1 pound ground sweet Italian sausage
1/2 teaspoon dried red pepper flakes
1/2 cup diced onions
3 cloves garlic, minced
1 can Italian plum tomatoes, drained and coarsely chopped
1 1/2 cup whipping cream
1/2 teaspoons salt
12 ounce bow tie pasta
3 tablespoons minced fresh parsley
Freshly grated Parmesan cheese
- Heat oil in heavy large skillet over medium heat.
- Add sausage and pepper flakes.
- Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
- Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
- Add tomatoes, cream and salt.
- Simmer until mixture thickens slightly, about 4 minutes.
- Cook pasta in large pot of boiling salted water to desired doneness.
- Serve on a plate or flat bowl with cream mixture.
- Top with fresh grated parmesan and parsley.