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.
Cut up leftover pork into small pieces.
Add water, onions and marjoram.
Bring to a boil, then add baked beans and salt.
Boil 1 to 1 1/2 hours slowly.
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.
ny fat from the smoked pork chops and place into the
Reheat leftover pork in microwave, stove-top or
ngredients making sure all the pork is coated.
In a
Prepare one envelope soup mix as directed on package.
Add pork chops, carrots and potatoes.
Cook until vegetables are semi-tender.
Pour into ungreased casserole dish.
Prepare Bisquick as directed on package for dumplings.
Drop into hot casserole.
ots of broccoli. Cube the pork into bite-size pieces. Place
Put the pork chops, onions, bay leaves and
ed-Hi heat.
Add pork and cook for about 3
ays ahead.
Roll the pork in the salt, pepper and
In small bowl pour enough boiling water over mushrooms to cover. Let stand up to 30 minutes; drain.
In large saucepot combine mushrooms, broth, orange juice, pork, carrots, water chestnuts, soy sauce and salt. Bring to a boil. Reduce heat and simmer for 3 minutes or until pork is cooked.
Add tofu, vinegar and Tabasco sauce.
Combine cornstarch and water until smooth; add to soup.
Stir constantly, bring to a boil over medium heat and boil for one minute.
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
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.
Trim fat from pork.
Cut pork into 1/2-inch pieces.<
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.
ven to 350.
Pour leftover soup into a large casserole pan
Heat oil in a saucepan over high heat. Saute meat for 2-3 mins, until browned. Add soy sauce. Set aside.
Add stock, bok choy, dumplings, noodles and shrimp. Simmer for 5 mins, until shrimp are cooked through. Add meat to soup along with remaining vegetables. Heat gently.
Serve topped with green onions and extra soy.