Apricot Pork Tenderloin with Cranberry Black-Pepper Sauce

From Martha Stewart

Ingredients
Serves 4
* 1 tablespoon extra-virgin olive oil
* 1 pork tenderloin (1 to 1 1/4 pounds)
* 16 shallots, peeled and halved lengthwise keeping root intact, plus 1/3 cup coarsely chopped shallots, for sauce (about 2)
* 1 jar (10 ounces) all-fruit apricot jam
* 1/2 cup low-sodium canned chicken broth
* 1/2 teaspoon coarse salt
* 1 cup fresh or frozen (thawed) cranberries
* 1 1/2 tablespoons red-wine vinegar
* 1/2 teaspoon freshly ground pepper
* 1 teaspoon chopped fresh thyme, plus sprigs (optional), for garnish

Directions

1. Preheat oven to 425 degrees. Heat oil in a large ovenproof skillet over medium-high heat until hot but not smoking. Add pork and halved shallots to skillet. Brown pork on all sides, turning occasionally, 6 to 8 minutes. Remove skillet from heat.
2. Brush pork in skillet with half the jam; drizzle 2 tablespoons broth over shallots. Transfer skillet to oven. Roast, turning shallots occasionally, until an instant-read thermometer inserted into center of pork registers 155 degrees, 30 to 35 minutes.
3. Remove skillet from oven. Using tongs, transfer pork and shallots to a plate. Let pork rest (it will continue to cook; temperature should reach 160 degrees).
4. Place skillet over medium-high heat; add remaining chopped shallots. Sprinkle with salt; add remaining jam and 6 tablespoons broth. Deglaze skillet, scraping up browned bits with a wooden spoon; add cranberries, vinegar, and pepper. Cook, stirring, until berries are juicy, about 5 minutes. Stir in chopped thyme.
5. Slice pork; divide among plates. Garnish with thyme sprigs, if desired. Serve with cranberry pan sauce and shallots.

First published: December 2003

Pork on a Bun

1 3-4 onz pork-butt roast or beef brisket
Salt and Pepper to Taste
2 med onions, sliced
1 16-onz jar BBQ sauce
Soft Rolls

Carefully trim the meat of visible fat and saeson it with salt and pepper. Place the onionsi n the bottom of the slow cooker, then lay the peat on top of them. (You may have to cut the brisket in half and stack pieces.) Pour aout a half cup of the BBQ sauce over the meat and turn to coat. Cover and cook for 9 - 10 hours on low. Carefully remove the cooked meat and pour out the fat and juices, retaining the onions. If you're using the pork, shred it with two forks. Put the pork back in the cooker, mix in the remining BBQ sauce and let it cook another half hour or so. Serve it on soft rolls, onions on the side. Serves 8 - 10

Stuffed Porkchops

from Marina

1 pound lean pork loin, four 4-oz chops
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 cup dried bread crumbs
1/2 cup apple(s), chopped
1/2 cup low-fat shredded cheddar cheese
2 Tbsp raisins
2 Tbsp reduced-calorie margarine, melted
2 Tbsp orange juice
1/8 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Cut a pocket in each pork chop along the fat side. Salt and pepper the insides of the pockets.

In a bowl, toss bread crumbs, apple, cheese and raisins together. In a separate bowl combine melted margarine, orange juice and cinnamon; pour over the bread crumb mixture. Mix gently.

Lightly stuff the pork chops with the mixture. Place in a shallow baking pan. Bake 30 minutes or until pork is almost cooked through. Then cover lightly with foil and bake 15 minutes more, or until temperature reaches 145-150°F.

Sweet Pork Tacos

This is my variation of the Cafe Rio Salad my Mom gave me. It is just easier this way. It is very similar to Brittany's Salsa Chicken which was very good!

Pork loin - cut off fat (I cut it into 3 pieces, use 1 and freeze the other 2 for later)
1 Cup Salsa
1 Cup Brown Sugar
Tortillas

Toppings (optional - what ever you like on tacos):
cheese
lettuce
tomatoes
sour cream
black beans

Place pork loin, salsa & brown sugar in crock pot (I use my small one) on high for 3-4 hrs or until it pulls apart easily with a fork. Shread meat with forks and mix in with sauce. Roll in tortillas with toppings.

Cord says he could eat this every day all day. It is his favorite

Pulled Pork Sandwiches

By Jacklyn

Med sized boneless pork roast, fry on each side for about 3 minutes then put in your crock pot for 1 hour.
In a pan saute 1 onion and 6 cloves of garlic. Cut a hole in the middle of the roast (after the hour) and stuff in the onion mixture.

In a new bowl mix 8oz tomato paste 2 cups of spaghetti sauce 4 TBS brown sugar 2 TBS apple cider vinegar 2 TBS Worchester (?)sauce.
Salt and Pepper the pork and then pour the sauce all over the roast and cook about 5 hours on High in your crock pot.

NOTE- flip the roast over about 2 times while cooking
when finished cooking shred the pork and serve on a bun. very easy and very good

FYI- It was so good with Cole Slaw on the side