“This usual preparation during weekend is essential for gatherings.”

INGREDIENTS      

2 whole pork tenderloins (about 1 1/2 pounds total)
2 cups dry white wine

2nd Option:

2 cups chicken broth
4 tbsp.  grated fresh ginger
2 tbsp.  soy sauce
2 tbsp.   sesame oil
2 cloves garlic, minced

DIRECTIONS      

• Combine all ingredients in a zip lock plastic bag; seal bag and refrigerate for 2 to 24 hours.
• Remove tenderloins from marinade; discarding marinade.
• Grill tenderloins over medium hot coals, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155ºF.
• Slice to serve.

“This combination gives the best quality. Fantastic!”

INGREDIENTS      

   Butter flavored cooking oil spray
1 clove garlic, pressed
6 lean center cut pork loin chops (may be boneless or bone in)
   Salt and pepper to taste
1 – 8 ounce can sliced mushrooms, drained
1 cup dry sherry
1 – 10.5 ounce can fat-free beef broth
2 tbsp.   cornstarch
2 tbsp.  water

DIRECTIONS      

• Preheat the oven to 350 degrees F (175 degrees C).
• Spray a large nonstick skillet with cooking oil spray and heat over medium heat.
• Add garlic, and sauté until fragrant.
• Season pork chops with salt and pepper, then cook them in the skillet just until browned on both sides, about 3 minutes per side.
•  Remove the pork chops to a baking dish.
• Pour the mushrooms into the skillet with the pork garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan.
• Bring to a boil, and then pour over the pork chops in the baking dish.
• Cover with a lid, or aluminum foil.
• Bake for 45 minutes in the preheated oven, then remove the lid or foil, and continue to bake for another 15 minutes.
• Remove the chops from the pan to a serving platter, and place the dish on the stove over medium heat.
• Stir together the cornstarch and water.
• When the juices in the pan come to a boil, slowly stir in the cornstarch mixture and cook until thickened, about 2 minutes.
• Spoon sauce over the chops, and serve.

“It’s a perfect taste for a perfect dish.”

INGREDIENTS      

4 large garlic cloves, pressed
4 tsp.  chopped fresh rosemary or 2 teaspoons dried
1 1/2 tsp.  Kosher salt*
1/2 tsp.  ground black pepper
1 2 1/2-pound boneless pork loin roast, well trimmed of visible fat
   Fresh rosemary sprigs for garnish

DIRECTIONS      

• Preheat the oven to 400°F. Line a 13 x 9 roasting pan with foil.
• Mix garlic, chopped rosemary salt and pepper in a bowl.
• Take the mixture and rub it the pork loin.
• Place pork, what was the fatty side down, into the prepared roasting pan.
• Roast pork for 30 minutes.
• Turn roast fat side up.
• Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer.
• Remove from oven; let stand for 10 minutes before cutting and serving.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
• Skim any fat from top.
• Cut pork crosswise into 1/3-inch-thick slices.
• Arrange pork slices on platter.
• Pour pan juices over.
• Garnish with rosemary sprigs, if desired.
• Note: Kosher salt is less salt than regular table salt.

“This mixture is a perfect one. It is a time consuming preparation that really makes it perfect.”

INGREDIENTS      

For the Filling:

1 pound finely ground pork
1 pound Napa cabbage
1 tbsp.  fresh grated ginger
2 tbsp.  water
2 green onions with tops
4 tablespoons soy sauce (The best is Wei-Chuan low salted soy sauce – green label)*
1 tbsp.  Chinese cooking wine or sherry
2 tsp. sesame oil
1 tsp. fine salt
   Pinch of white pepper
1 package frozen dumpling wrappers (about 50)*
   Small bowl of water

For the Dipping sauce:

3 tbsp.  soy sauce
1 tsp. Chinese black vinegar*
1 tsp. sesame oil
   Pinch of white pepper
   Chinese hot pepper sauce (optional)
   *Available at specialty Asian markets

DIRECTIONS      

• Get your butcher to grind some very lean pork loin for you.
• If the pork is not finely ground, mince well with a knife.
• Place the pork in a large bowl and cover.
• Bring a large pot of water to boil over high heat.
• Add the cabbage; blanch until just wilted.
• Remove cabbage to strainer by using a slotted spoon.
• Press down on cabbage to squeeze out all liquid.
• After the cabbage is thoroughly drained; dice on cutting board.
• Place grated ginger in a small bowl; cover with water and let steep for a few minutes.
• Slice green onion lengthwise, and then thinly slice crosswise while ginger steeps. (Top this with all the white part); Add to the pork.
• Place a fine strainer over the pork bowl; strain the ginger so that the juices only are added to the bowl.
• Press down on ginger to squeeze out all juices.
• Discard pulp left in strainer.
• Add the cooking wine, sesame oil, soy sauce, salt and pepper to the pork mixture.
• Stir in chopped cabbage until mixed thoroughly.
• Place a heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
• Dip your finger in the water and wet the outer edge of the dumpling wrapper with water.
• Fold up the sides of the dumpling into a half-moon shape.
• Hold the dumpling lengthwise, curved side up; now use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats" (you only pleat one side of the dumpling), pressing each pleat against the flat side of the dough to seal the dumpling as you go.
• Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
• Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed.
• If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent the dumpling from leaking during cooking.
• Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking together.
• To cook the dumplings:

1. Gently lower them into a medium pot of boiling water and boil for approximately three to five minutes.
2. Dumpling skins are translucent they are done and have been floating for about three minutes.
3. Remove from pot carefully with a slotted spoon.
4. Serve hot with dipping sauce.

• To prepare Dipping Sauce:

1. Mix the ingredients for the sauce in a small bowl and serve on the side.
2. Note: have hot sauce ready for those that like it hot.

“It’s a mixture that will enhance your appetite. Enjoy!”

INGREDIENTS      

For the Maple & Clover Honey Glaze:

1 cup brown sugar
1 cup maple syrup
1 cup clover honey
1 tsp.  ground allspice
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tsp. ground English mustard

For the Honey Glaze:

1 cup honey, warmed
1 tsp. dry mustard
1/2 tsp. ground cloves

For the Brown Sugar Mustard Glaze:

1 1/4 cups dark brown sugar
1/4 cup Dijon-style mustard

DIRECTIONS      

• To prepare Maple & Clover Honey Glaze
1. Brush glaze on your ham for the last 30 minutes of heating.
2. Carve ham and serve.
• To prepare Honey Glaze:
1. Prepare and heat the ham according to package directions.
2. Combine honey, mustard and cloves; thoroughly blend.
3. Brush glaze on your ham for 30 minutes before meat is done.
4. Heat ham uncovered for final 30 minutes.
5. Carve ham and serve.
• To prepare Brown Sugar Mustard Glaze:
1. Prepare and heat the ham according to package directions.
2. Combine brown sugar and mustard to make glaze.
3. Brush glaze on your ham the last 30 minutes of heating.
4. Carve ham and serve.

“It’s a common dish but with rice and salad it makes perfect!”

INGREDIENTS      

4 (4 ounce each) boneless lean pork loin chops
1/4 cup lite soy sauce

For the Peach Salsa:

1 cup fresh peeled, diced peaches
1/4 cup chopped red bell pepper
1 tablespoon brown sugar
1/2 jalapeno, seeded and finely chopped

DIRECTIONS      

• Place pork chops in glass baking dish and pour soy sauce over pork.
• Let stand at room temperature for 15 minutes to marinate.
• Heat the grill.
• Combine all salsa ingredients and toss.
• Let stand at room temperature to let flavors mingle.
• Discard marinade and place pork chops on grill over medium-high heat.
• Grill 4 to 6 inches from coals if using a charcoal grill.
• Cook for 6 to 8 minutes or until pork is not longer pink in center, turning once.
• Serve with peach salsa.

“It’s yummy and delicious, serve with salad.”

INGREDIENTS      

1 cup ketchup
1/3 cup honey
1/4 cup light soy sauce
2 cloves garlic, minced
1 1/2 pounds boneless pork tenderloin chops (6 – 4 oz. portions)
  Salt and pepper

DIRECTIONS      

• Combine ketchup, honey, soy sauce and garlic. Set aside.
• Lightly season pork with salt and pepper.
• Brush each chop with sauce to coat.
• Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.

“It’s another variation of dish that surely perfect for some vegetables and salad.”

INGREDIENTS   

1 – 1 pound boneless pork top loin
1/3 cup orange juice
1/4 cup lime juice
1 tsp. sugar
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1/4 tsp. kosher salt
1/4 tsp. black pepper

DIRECTIONS       

• Trim the fat from pork roast.
• Place meat in a plastic bag in a shallow dish.
• To marinate

1. Combine orange juice, lime juice, sugar, oregano and garlic in a small bowl.
2. Pour the marinade over the meat; seal bag.
3. Marinate in the refrigerator overnight, turning bag occasionally.

• Drain meat, discarding marinade.
• Place meat on a rack in a shallow roasting pan.
• Insert a meat thermometer.
• Sprinkle the meat with salt and pepper.
• Roast in a 350 degree oven for 45 to 60 minutes or until the thermometer registers 160 degrees F.
• Cover meat with foil and let stand for 5 minutes before slicing.

“It has a different sauce that brings the perfect flavor. Try and enjoy!”

INGREDIENTS   

4 – 4 ounce boneless pork loin chops (about one inch thick)
1/2 cup spicy brown mustard
1/4 cup dry white wine
1 tbsp.  curry powder
1 tbsp. olive oil
1/4 to 1/2 tsp. crushed red pepper
1 green onion
1 clove garlic, minced

DIRECTIONS      

• Trim the fat from pork chops.
• Place chops in a plastic bag set in a shallow dish.
• To marinate:

1. Stir the mustard together with wine, curry powder, oil, red pepper, green onion, and garlic.
2. Pour marinade over chops in bag; seal bag.
3. Marinate in the refrigerator for 6 to 24 hours, turning the bag occasionally.

• Drain the chops, reserving the marinade.
• Arrange preheated coals around a drip pan.
• Test for medium heat above pan.
• Place chops on the grill rack over drip pan.
• Cover and grill chops for 30 to 35 minutes or until a meat thermometer inserted in the center of each chop registers 160 degrees, turning and brushing once with marinade halfway through grilling.
• Discard any remaining marinade.

“This is really an appetizer. Enjoy!”

INGREDIENTS   

1/2 cup water
1/3 cup light (low sodium) soy sauce
2 tbsp. vegetable oil
3 tbsp. lemon pepper seasoning
2 – 3 cloves garlic, minced
6 pork loin chops, fat removed

DIRECTIONS               

• In deep bowl mix all marinade ingredients.
• Marinate at least 2 hours.
• Remove from marinade and cook over medium heat on greased grill for about 15 minutes or until done.