Marinate pork in marinade for at least 3 hours, longer if you have the time.
Bake pork in marinade uncovered at 400\u00b0 for 30 minutes.
Reduce heat to 350\u00b0 and bake, still uncovered for 45 minutes more.
Slice and arrange on platter.
Rosemary sprigs arranged on side look attractive.
Pre heat ove to 425 F.
Rub tender loin with oil and seasonings.
Sear in oven turning often for 5 minutes.
Turn down heat and continue to bake for 15 minutes.
Mix mustard and syrup together.
Glaze tenderloin with mustard/syrup mixture.
Bake 5 more minutes.
ven to 350 degrees. Rinse Pork Top loin then pat dry. Apply
Plug in your crock pot.
Place your Tender loin inside the crock pot.
Add all of your ingredients.
he slow cooker.
Lay pork roast/loin on top of the
Marinate the pork with the above ingredients and
rying pan and brown the pork in batches.
Transfer the
inutes or until prunes are tender. Drain and coarsely chop. Set
ntil cabbage is tender-crisp.
Serve cabbage with carved pork roast.
slow cooker. Place the pork roast into the slow cooker
Trim fat from pork. Cut pork with grain into 2-inch
Place chopped onion and garlic in the bottom of slow cooker.
Top with pork.
Mix cornmeal, cumin, oregano and salt; sprinkle over pork and mix well.
Next, add beans, tomatoes and broth; mix well.
Cook on low for 8 to 10 hours or until pork is tender.
A half hour before serving, add corn and cook on high.
Season pork roast well with salt and
Spray 12 inch nonstick skillet with nonstick cooking spray; heat over medium high heat. Cook pork in skillet 3 to 5 minutes, stirring frequently, until light brown. Stir in gravy, ketchup and potatoes. Heat to boiling; reduce heat to medium low. Cover and cook 10 minutes. Stir in beans (or other vegetable you prefer). Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.
cilantro, pepper, and salt. Place pork roast in a plastic bag
In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
Return pork to skillet; heat through, turning chops once to coat with glaze.
hours or until fork tender.
For glaze: In a
Combine all ingredients in a crock-pot.
Cover and cook on high for 5 to 6 hours or until meat is very tender. Remove from pot and slice or shred pork. Serve on hamburger buns or wheat buns.
Trim fat from the pork loin; cut pork into 3/4-inch pieces. Toss pork, 2 teaspoons cornstarch, the salt and white pepper in medium bowl.
Cover and refrigerate 30 minutes.
Cut bell pepper into 3/4-inch squares.
Cut green onions diagonally into 3/4-inch pieces.
Mix 1 tablespoon cornstarch, the sugar and broth.
Heat oil in 10 inch skillet over medium high heat. Cook pork in oil 3 to 5 minutes, stirring occasionally, until brown. Stir in carrots, onion and bell pepper. Cook about 5 minutes, stirring occasionally, until vegetables are crisp tender. Stir in rice and stir fry sauce until well mixed. Stir in bean sprouts. Cook 5 to 7 minutes, stirring occasionally, until hot.