ff any gristle from the pork fillets, cut them in half
/4 cup of the Roasted Pork filling over 1/4 of
n upper third of oven and preheat over to 400
he mixture.
Slice the pork fillet into 1 inch slices. Flatten
In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
Once ready to eat, empty jar into a bowl, mix and enjoy!
Preheat oven to 350\u00b0F
Lightly grease extra-large muffin or popover pan.
In large bowl, mix eggs and cream.
Add stuffing mix, SPAM(R) Oven Roasted Turkey and cranberries; stir to evenly mix.
Let stand 5 minutes.
Fill cups 2/3 full.
Bake 25 to 30 minutes or until set in center.
Let stand 5 minutes before removing from pan.
pasta spoon.
*If oven-roasted tomato is not available at
Place the pork fillet into a shallow dish.
below.
Take the pork fillet and double-butterfly it.
Trim any fat from the pork fillet.
In a bowl mix
TO BRINE THE PORK: With sharp paring knife, cut
Preheat the oven to 425 degrees F.
Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min's or until cooked as desired, basting occasionally with marinade whilst cooking.
Remove pork and cover to keep warm.
In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
Serve pork sliced over rice with sauce.
Pre heat the oven to 200\u00b0C.
Make
hallow dish; add in the pork then turn to coat in
Preheat oven to 500\u00b0.
Trim
Preheat oven to 500 degrees (yes, 500).<
pper and lower thirds of oven; preheat to 475\u00b0F.
he pork to coat well.
Heat a large heavy oven-proof
Preheat oven to 400 degrees.
Mix the broccoli slaw, sugar and vinegar in a bowl. Let sit in the fridge while preparing the rest of the sandwich.
Season the Pork with salt and pepper and roast for 20 minutes or until cooked to your liking (150-160 degrees).
Let rest at least 5 minutes and slice thin.
Cut the baguette in to 4 equal pieces and split in half. Spread mayonnaise on the bread, top with the roasted pork, cilantro, and broccoli slaw.