In heavy sauce pan, saute onion and garlic in oil and butter until softened.
Add wine, chicken bouillon and tomato sauce, bring to a boil.
Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
Slice tenderloin into 1/2\" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
Serve over wild rice.
In a crockpot place the onions, bell pepper on the bottom.
Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
Place the leftover pork roast on top and cover with the leftover gravy.
Cook on low for about 6 hours, or on high for 3 hours.
Just until the flavors are melded and the onions and bell peppers are cooked.
Serve with hot crusty bread and a salad.
This can be done on top of the stove or baked as a casserole also.
Butter one side of each slice of bread.
Assemble sandwich as follows:
First bread slice, butter side down.
One slice cheese.
Pork and sauerkraut.
Apple slice.
Sprinkle with brown sugar.
One slice of cheese.
Next slice of bread butter side up.
(Having the pork in the middle helps to keep the bread from getting soggy).
Grill as you would a grilled cheese making sure to cover with a lid as cooking.
Trim fat off pork and cut meat into pieces
Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
Seal edges with leftover crepe batter or a little flour water mixture.
Cook in hot oil at 375A\u00b0 until golden brown.
Drain.
Serve hot.
ny fat from the smoked pork chops and place into the
n a wok. Cut up pork into cubes or strips and
Reheat leftover pork in microwave, stove-top or
ed-Hi heat.
Add pork and cook for about 3
iplock baggies, Use one for pork, and the other, for beef
ut the pork into 1 inch chunks. Rub pork with Chinese 5 Spice
Pound pork chops to thin them a bit; combine next five ingredients and marinate the chops in the mixture for 30 minutes, then drain.
Dredge pork chops with cornstarch.
Heat oil in a wok or skillet; fry chops until golden brown; cook about 5 minutes each side.
Drain on paper towel.
Place on a platter and garnish with cilantro.
aute the shrimps, sausage and pork pour into the stock pot
PREPARATION-.
De-bone the pork loin and cut up into
Brown pork in small amount of oil; add 1/2 cup water.
Cover and simmer until tender, about 60 minutes.
Drain pineapple, reserving the juice.
Combine sugar, cornstarch, pineapple chunks, green pepper and onions.
Cook 2 to 3 minutes.
Serve over rice. If using leftover pork, it only takes about 10 to 15 minutes to warm through.
Step 1: Rub salt to pork bones, then clean and scald
Combine butter with sugar in a large saucepan.
Cook slowly over low heat, stir constantly, until sugar
is melted.
Add onion and simmer, covered, for 5 minutes.
Add gravy, sauerkraut, salt and caraway seed.
Bring to a boil and stir.
Add pork to sauerkraut and simmer, covered, for 10 minutes.
Serves 8.
Alternate layers of meat and apples in greased 8 x 8 x 2-inch baking pan or Pyrex dish.
Sprinkle each layer of apples with sugar and cinnamon. Add gravy. Combine yams and butter and beat until smooth. Blend in cream.
Add salt and pepper. Spread over pork mixture. Sprinkle with walnuts.
Bake at 350\u00b0 to 375\u00b0 for 45 minutes.
Makes 6 servings.
Thinly slice pork or turkey into bite size strips, then set aside.
Preheat a wok or large skillet over high heat.
Meanwhile, for sauce, stir together teriyaki sauce and cornstarch in a bowl. Stir seasoning packet from frozen vegetables into mixture.
Set sauce aside.
Mix thoroughly.
Fry in about 1/4 cup Crisco.
Divide into patties.
This will be juicy, but will fry more solid.
Serve with soy sauce and hot leftover pork gravy.