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.
he mixture.
Slice the pork fillet into 1 inch slices. Flatten
oroughly by hand.
Refrigerate for at least 1 hour.
Place the pork fillet into a shallow dish.
Horizontally slice each pork fillet into 3 pieces and flatten
n the end of the fillet and using the end of
th the dressing. Let sit for 15 minutes, toss again and
ry the meat in batches for 2 mins on each side
For corn relish.
Fry bacon
For Pork Filling: In a dutch oven
n the \"Shake 'n Bake for Pork\" box. (Mine says 425*F
For pork loin:
Make a pocket in the loin, making sure not to cut all the way through.
Coating:
Grind all ingredients in grinder.
Stuffing:
Cook sausage, crumble. Combine sausage, feta cheese and chilpotle sauce. Stuff roast with sausage mixture. Tie roast to hold stuffing. Season with salr and pepper. Coat roast with coating mixture.
Roast at 350 degrees for 45 minutes or internal temperature of 170 degrees.
Season for Pork Loin: Combine garlic salt, garlic-pepper and lemon-pepper. Rub over roast.
Place on a rack in a shallow roasting pan. Bake uncovered at 325 for 1 1/2 to 2 hrs or until thermometer reads 160.
Basting sauce: in a large saucepan, combine all ingredients and bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes. Brush over roast while baking.
When roast is done cooking, let it sit for 10 minutes before slicing.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
b>for the sauce.
Place the pork fillet in the marinade and leave for
large shallow dish. Add pork, turning to coat in the
mall bowl.
Brush the pork fillet with char siu sauce. Heat
ff any gristle from the pork fillets, cut them in half
Cook the rigatoni in boiling salted water according to the package directions and drain well.
Heat 2 tbsp of oil in a large skillet and saute the onions and garlic. Add the tomato puree, cook briefly and pour in the stock. Add the beans and diced tomatoes and simmer for 2 mins.
Heat 1 tbsp of oil in a frying pan, and pan fry the slices of pork for 3 mins each side and season to taste. Toss the pasta into the tomato sauce and serve it with the pork on a plate, garnished with basil and sprinkled with Parmesan cheese.
For the pepper salsa, mix peppers, shallot, garlic and chili. Add vinegar and oil. Season then set aside.
Preheat the broiler. Season the pork loin and sprinkle with rosemary. Wrap with bacon and place, seam side down on a grill pan. Broil for 20-30 mins, turning frequently, until bacon is crisp and golden and pork is cooked through. Serve garnished with pepper salsa, oregano and reserved rosemary.