Pork Tenderloin with Pan Sauce

1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)


Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of reserved pork marinade 
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Stuffed Mushrooms

1 package cream cheese, softened
1 pound spicy sausage, cooked and drained
whole mushrooms

Add sausage to cream cheese and combine well. Wash mushrooms and pull out stems. Fill with cheese mixture. Bake at 300 degrees until warm and tender, 15-25 minutes.

Tortellini Soup

1 bag frozen tortellini
1 small bag spinach
2 cans italian diced tomatoes
4 c. chicken broth
1 block light cream cheese
1 lb. spicy italian sausage

Cook sausage and drain grease. Combine all in crockpot and cook on low for 3-3-1/2 hours or until tortellini is done.

Tony Roma's Baby Back Ribs

Combine:

1 c. ketchup

1 c. vinegar

1/2 c. dark corn syrup

2 t. sugar

1/2 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. tabasco

Heat over high heat until boiling. Reduce heat, simmer 30-40 minutes until thick.

Coat 4 pounds baby back pork ribs, front and back, with sauce. Wrap ribs in aluminum foil. Bake at 300 degrees for 2 to 2-1/2 hours. Smother with more sauce before serving.

Pacific Pork Kebabs with Pineapple Rice

1 lb. pork tenderloin, cut into cubes

2 medium red bell peppers, cut into pieces

2/3 c. honey

4 T. pineapple juice, reserved from canned pineapple for rice

1/2 t. crushed red pepper

1 t. minced garlic

coarse salt

freshly ground pepper

1 lime, cut into 4 wedges

Heat grill to medium; lightly oil grates. Alternate pork and peppers onto skewers. Mix remaining ingredients in a bowl. Grill skewers, brushing occasionally with honey mixture until pork is done and peppers start to char. Serve with pineapple rice.

Pineapple Rice

1 c. white rice

1 T. olive oil

1 can pineapple chunks, drained and coarsely chopped (reserve juice)

2 scallions, thinly sliced

1 t. grated fresh ginger

coarse salt and pepper

Cook rice according to directions. Gently stir in remaining ingredients. Serve with skewers and lime wedges.

Ham Fried Rice

1 T. butter

1/4 c. onion

1 c. diced ham

2 t. soy sauce

2 c. cooked rice

2 eggs, scrambled and set aside

1 c. frozen peas

Saute onion in butter. Add all but eggs. Cook over low heat for 10 minutes, stirring frequently. Add eggs and stir gently before serving.

Souvlaki

3 lb. pork country style ribs or turkey, cubed

3/4 c. olive oil*

1 T. oregano

2 t. garlic powder

1/4 t. bon appetite

1/2 c. lemon juice

1 T. salt

2 t. pepper

Thread cubed meat onto skewers. Mix all ingredients and pour over meat. Marinate over night, turning occasionally. Grill on barbecue.

*use vegetable oil if using turkey

Sweet Pork Salad

6 lb. pork loin
1- 16 oz. jar of salsa
1 can coke
2 1/4 c. brown sugar

Place pork in crock pot with 3 c. of water. Cook on low for 5 hours. Drain water. Mix next 3 ingredients and add to pork. Place back in crock pot. Cook for up to 3 more hours. Serve on warm tortillas with lettuce, rice, beans, guac, dressing, etc.

Dressing:
1 buttermilk salad dressing packet
2 c mayo
2 c buttermilk
2 tomatillos
1/2 bunch cilantro
1 clove garlic
juice from 1 lime
1/2-1 jalepeno

Blend all in blender.