Mix all ingredients except for the pork.
Add the pork to marinate 2 hours at room temperature (or longer in the refrigerator); turning meat occasionally.
If using pork cubes, place on water soaked skewers.
Grill until done, about 5 minutes per side.
Serve with rice or herbed new potatoes.
Cook onion and celery in olive oil in a large saucepan over medium heat, stirring constantly, until tender.
Add chicken broth and dried thyme; bring mixture to a boil.
Rinse wild rice in 3 changes of hot water; drain.
Add wild rice to broth mixture. Cover.
Reduce heat and cook 30 minutes.
Add black-eyed peas and next 7 ingredients; cover and cook 20 minutes or until rice is tender.
Serve with grilled pork medallions and apple wedges. Garnish, if desired.
Yields 4 servings.
Prepare pork tenderloin first (recipe below).
While pork is resting, prepare Idahoan
For the honey-mustard glaze:.
can be stored in refrigerator for up to 1 week.
nd pour over pork tenderloin.
Refrigerate pork in marinade for no more
arlic until finely pureed. Combine pork, garlic, salt, pepper and sugar
ff the heat.
Put pork and onion in a bowl
Combine all ingredients in bowl with wire whisk until well blended.
Coat meat thoroughly.
Place in covered bowl in refrigerator for several hours.
Grill over hot coals, approximately 20 minutes per side.
Baste frequently with sauce while cooking.
Serve with Jezebel Sauce.
Three tenderloins serve 8 people!
Double recipe for 3 tenderloins.
ylinder is formed and refrigerated for 1 hour.
In salted
For the sauce: Whisk the granulated
For more than 60 plus years I have ate pork ribs and
epper in a bowl. Add pork slices and mix to coat
For the dressing, pound garlic, chili
e and stir. Place the pork in the brine, fat cap
r bowl.
Add in pork chops (making certain that all
place all the ingredients for the pork balls except the egg white
For the pork patties, combine pork, onion, ginger, cilantro, honey, five
For the Poblano Cream Sauce:
n a 350 degree oven for 30 minutes turning the spaghetti