INGREDIENTS

   *2 tsp. olive oil
   *8 (2-ounce) boneless center-cut loin pork chops
   *1/4 tsp. dried Italian seasoning
   *1/8 tsp. salt
   *1/8 tsp. coarsely ground black pepper
   *2 cups red bell pepper strips
   *1 cup fat-free, less-sodium chicken broth
   *2 tablespoons tomato paste
   *1/4 tsp. dried thyme
   *1/4 tsp. dried rubbed sage
   *1 can (14-ounce) artichoke hearts, drained

DIRECTIONS

• Coat a non-stick skillet with cooking spray. Put oil and set to heat at moderate-high heat. Season the pork with Italian seasoning, salt and pepper. Put the pork into the skillet to cook for a minute or until the sides are lightly brown. Take it out of the skillet and put the red bell pepper strips in its place. Saute for about 2 minutes.
• Blend broth with tomato paste, thyme and sage in a small bowl. Whisk to stir.
• Put the pork back into the skillet, adding broth mixture and the artichoke hearts. Put cover and lower heat to allow 8 minutes of simmering.
• Take the pork out of the pan and keep it warm. Set heat to moderate-high heat. Cook the artichoke mixture for about 2 minutes or just until thick. Ladle the mixture over the pork and serve.

INGREDIENTS

   *1/4 cup plum sauce
   *1/4 cup hoisin sauce
   *1 tsp. hot chili garlic sauce
   *12 ounce pork tenderloin, ready to cook

DIRECTIONS

• Set the oven to 450 degrees F preheat settings. Set the rack on the top third portion of the ovem. Blend the sauces in a small bowl and put the tenderloin over a fooil-lined baking sheet with shallow sides. Tuck the narrow end under the tenderloin to prevent it from drying. Season the tenderloin with salt and pepper. Coat a generous amount of plum sauce mixture.
• Set for uncovered roasting for about 25 minutes or until the tenderloin is cooked. Take it out of the oven and leave it to stand for about 5 minutes. Slice and serve. 

INGREDIENTS

   *2 Tbsp. peach jam, preferably sweetened with fruit juice
   *2 Tbsp. reduced-sodium soy sauce
   *2 Tbsp. water
   *1/2 tsp. cornstarch
   *1 1/2 tsp. dark toasted sesame oil
   *8 oz. pork tenderloin, cut into thin strips
   *1 Tbsp. finely minced fresh ginger root
   *1 1/2 tsp. canola oil
   *1 cup chopped red bell pepper
   *1 cup chopped green bell pepper
   *1 cup chopped yellow bell pepper
   *1 can (8 oz.) sliced water chestnuts, rinsed and drained
   *2 firm apples, such as Fuji or Gala, cut into 1-inch pieces
   *1/2 cup scallions, thinly sliced
   *Freshly ground black pepper, to taste
   *2 cups steamed brown rice or whole-wheat angel hair pasta

DIRECTIONS

• Blend jam, soy sauce, water and cornstarch in a small bowl. Reserve.
• Prepare a large non-stick skillet. Heat the sesame oil at moderate-high heat settings. Put pork and ginger, stir-frying until the pork becomes brown and cooked thoroughly for about 5 minutes.
• Use a slotted spoon to set the pork and ginger in a bowl. Put some canola oil onto the skillet. Put the peppers, water chestnuts and apples to stir-fry until crisp tender or for about 3 minutes. Place the pork back into the skillet adding the scallions. Stir-fry it for half minute.
• Mix in the jam mixture until recombined and blend into the stir-fry. Continue cooking for about a minute or just until the sauce becomes thick. Add black pepper for seasoning and top over brown rice or whole-wheat pasta.

“This mixture surely gives the best quality that will last long. It’s delicious and yummy!”

INGREDIENTS

1 lb pork tenderloin
1 Tbsp butter
2 medium onions, sliced
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp sugar
1/4 cup port wine or sweet sherry
2 Tbsp balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

DIRECTIONS

• Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes.
• Remove to a platter; cover to keep warm.
• Meanwhile, in a large skillet over medium-high heat, melt the butter.
• Add onions, salt and pepper; cook until onions are golden, about 10 minutes.
• Add sugar; cook until onions are caramelized for 3 minutes longer.
• Add port, balsamic, blueberries and tomatoes; bring to a boil; remove from heat.
• Thinly slice pork and serve with sauce.

“With this mixture another flavor arises but still it has the best taste. Try it!”

INGREDIENTS      

2 1/2 pounds fresh pork tenderloin roast
1 clove garlic, cut into 1/4′s
1 tsp.  kosher salt
1 tbsp.   orange marmalade
1 tsp.   prepared mustard
1/2 tsp.  dried thyme leaves

DIRECTIONS      

• Preheat the oven to 350 degrees.
• Make 4 slits in fat on pork roast with tip of sharp knife; insert piece garlic in each slit.
• Sprinkle roast with salt.
• Mix marmalade, mustard and thyme, spread on roast.
• Put the pork loin which has been prepared with garlic and salt in a roasting pan.
• Bake at 20 minutes per pound or until a meat thermometer registers 160 degrees.
• Spread marmalade mixture on roast during last 15 minutes of cook time.
• Remove from oven and allow resting for 10 minutes prior to slicing.

“It’s another kind of recipe that usually served with salad and vegetables.”

INGREDIENTS      

1 – 12 ounce pork loin tenderloin, cut into eight 1/4 inch slices
1/8 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. olive oil
2 medium onions, cut into thin wedges
2 medium green bell peppers, cut into thin bite size pieces
1/2 cup sliced fresh mushrooms
2 cloves garlic, minced
1/2 tsp. ground cumin
1/3 cup chopped pimiento stuffed green olives

DIRECTIONS      

• Lightly coat a large skillet with nonstick cooking spray.
• Heat over medium high heat.
• Season pork slices with salt and pepper.
• Cook half of the pork slices at a time in skillet for 2 to 3 minutes or until meat is browned and juices run clear, turning once.
• Remove slices form skillet and keep warm.
• Add olive oil to skillet; heat over medium high heat.
• Cook onions, sweet peppers, mushrooms, garlic, and cumin in skillet about 4 minutes or until tender crisp.
• Stir in olives.
• Heat through.
• Serve vegetable mixture with pork slices.

“It’s a yummy dish, so tasty and fantastic!”

INGREDIENTS      

1/4 cup honey
2 tbsp. Dijon mustard
1 tbsp. orange juice
1 tsp.  chopped fresh tarragon
1 tsp. cider vinegar
1/2 tsp.  white wine Worcestershire sauce
1/2 tsp. onion powder
4 butterfly pork loin chops (1/2 inch thick)

DIRECTIONS      

• Mix all ingredients together except pork.
• Heat up grill and grill chops 4 to 5 inches from hot coals.
• Grill for 10 to 12 minutes or until pork is no longer pink.
• Brush occasionally with sauce.
• Discard sauce after grilling.

“It’s delicious especially with green salad as an appetizer.”

INGREDIENTS      

1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tbsp. honey
2 garlic cloves, minced
6 (4 ounce) boneless pork loin chops

For the Sauce:

3/4 cup reduced-sodium chicken broth
1 garlic clove, minced
1 1/2 tsp. honey
1/2 tsp. lime juice
1/8 tsp. browning sauce
  Dash pepper
2 tsp. cornstarch
2 tbsp.  water

DIRECTIONS      

• Combine the first four ingredients in a large reseal able plastic bag.
• Add pork chops.
• Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade.
• Grill chops, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until juices run clear.
• To prepare the sauce:

1. Combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan.
2. Bring to a boil.
3. Combine cornstarch and water until smooth; stir into broth mixture.
4. Return to a boil; cook and stir for 1-2 minutes or until thickened.

• Serve with pork chops.

“This is deliciously prepared for a perfect dish. Fabulous!”

INGREDIENTS      

1/2 cup soy sauce
1/2 cup white wine
4 green onions, chopped
2 cloves garlic, pressed
1/2 tsp.    pepper
   Enough grated fresh ginger to cover bottom of marinating dish
2 pounds pork tenderloin

DIRECTIONS      

• Combine soy, wine, onions, garlic and pepper.
• Pour over grated ginger.
• Add tenderloin and coat all sides.
• Marinate refrigerated at least 12 hours.
• Preheat oven to 325º if baking.
• 2nd Option: Drain tenderloin, reserving marinade and cook over hot coals until internal temperature reach 160º.
• If baking, cook uncovered until tenderloin reaches the same temperature, for about 1 hour.
• Strain marinade, and boil for about 5 minutes while pork is cooking.
• To keep pork moist after cooking, pour marinade over tenderloin and cover with foil or place in a warming drawer set on moist.

“It’s simple but great to serve. Enjoy!”

INGREDIENTS      

1 tbsp. sesame oil or vegetable oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tbsp. honey
3 tbsp.   soy sauce
1/2 tsp.   ground ginger
1/3 pound snow peas, washed and trimmed
2 tbsp. toasted sesame seeds

DIRECTIONS      

• Add oil to a skillet or wok.
• Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine.
• Add snow peas cook and continue stir frying for 2 minutes.
• Serve with rice or noodles.