Category: Pork

Serves: 8

Source: ?

Ingredients:

• 2 Tsp (10 ml) Seasoning salt
• 1/4 Tsp (1 ml) Curry powder
• 1/4 Tsp (1 ml) Chili powder
• 1/4 Tsp (1 ml) Pepper
• 3 lbs (1.4 kg) 2 large Pork tenderloin

Peach sauce

• 2 Tbsp (30 ml) Water
• 19 0z (540 ml) Canned Peach pie filling, chopped
• 2 Tbswp (30 ml) White vinegar
• 1/8 Tsp (.5ml) Ground nutmeg
• 1/8 Tsp (.5ml) Ground cloves, scant measure

Instructions:

1. Combine first four ingredients in bowl
2. Coat pork in spice mixture.  Place in small roaster. Cover
3. Bake in 325 degree (160C) oven for 50 – 60 minutes until no pink remains – meat thermometer should reach 160 F (70C)

Peach Sauce

1. Pour water into roaster after removing tenderloin.  Stir to loosen all bits of pork and drippings.  Pour into saucepan.
2. Add pie filling, vinegar, nutmeg and cloves.  Heat, stirring often until hot.  Makes 2 cups (500 ml) sauce.
3. Cut pork into slices and serve with sauce….

Serves: Serves 4
Source: London Free Press, 9 January 2010

Ingredients:

• 1/4 cup + 1tbsp soy sauce
• 1 green onion, minced
• 2 tbsp brown sugar
• 1 tbsp minced fresh ginger
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili paste
• 2 large cloves garlic, minced
• 1 1/2 lbs pork tenderloin, trimmed
• 2 tsp vegetable oil

Instructions:

1. Combine soy sauce, green onion, brown sugar, ginger, rice vinegar, sesame oil, chili paste, and garlic in a resealable bag.
2. Add tenderloin to the marinade and refrigerate for at least 1 hour.
3. Remove meat from marinade. Reserve marinade.
4. Preheat oven to 425°.
5. Heat oil in oven proof skillet over medium high heat and brown tenderloin on all sides.
6. Place pan in preheated oven and roast for 15 to 20 minutes or until instant meat thermometer reads 150 °. Remove from oven and tent with foil and let rest for 5 minutes before carving.
7. While meat is resting bring reserved marinade to a boil in a small saucepan. Cook for 4 to 5 minutes until slightly reduced.
8. Carve tenderloin on an angle and serve with reserved marinade.

Serves: 4 Servings
Source: Enjoy – Best of Bridge

Ingredients:

• 4 pounds lean pork back ribs
• 3/4 cups brown sugar
• 1/2 cup ketchup
• 1/2 cup white vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon chili powder
• 3/4 cup water
• 1 onion

Instructions:

1. Cut ribs into desired sizes. Spread in the bottom of a large, shallow, baking pan or roaster.
2. Mix all other ingredients together in a medium sized bowl.
3. Pour liquids over ribs and bake uncovered at 250° to 300° for 3 hours.
4. Baste periodically.

Serves: 6 Servings
Source: Crazy Plates

Ingredients:

• 1 1/2 pounds of pork tenderloin
• 1/2 cup pure maple syrup
• 2 tablespoons each reduced sodium soy sauce and ketchup
• 1 tablespoon Dijon mustard
• 2 teaspoons of grated orange zest
• 1 teaspoon Worcestershire sauce
• 2 cloves of garlic, minced

Instructions:

1. Trim pork of all visible fat.Place pork in a large, heavy duty resealable plastic bag. Whisk together all remaining ingredients in a medium bowl. Pour over pork in bag. Seal and allow to marinade in refrigerator for at least 1 hour.
2. Transfer pork and marinade to a small roasting pan or baking dish. Roast uncovered at 350° for 45 minutes. Pork should be still slightly pink in the middle.
3. Let pork stand for 10 minutes before slicing. Slice thinly and drizzle with extra sauce.

Serves: 4 servings
Source: Canadian Living Magazine

Ingredients:

• 2 teaspoons canola oil
• 1/2 cup cooked ham, diced
• 2 garlic clove, chopped
• 1 red onion, chopped
• 3/4 cup (1 medium) tomato, chopped
• half red or green pepper, chopped
• 3/4 cup corn niblets
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• 1/4 teaspoon pepper
• 2 cups cooked canned kidney beans
• 2 cups long grain white or brown rice, cooked
• 1/4 cup green onions, thinly sliced
• 1 cup hot water

Instructions:

1. In a frying pan, heat oil over medium heat; cook onion, garlic, and ham for 5 minutes, stirring often.
2. Add tomato, green pepper, corn, parsley, hot pepper flakes, cumin, and chili powder, salt, and pepper. Stir in one cup of hot water and bring to a boil.
3. Reduce heat and cook for 2 minutes. Crush half of the kidney beans; stir in crushed and whole kidney beans. Cook stirring often for 10 minutes. Serve over rice. Garnish with green onions.