SWEET PORK LOIN

Servings: 6

Ingredients:

2lb boneless pork loin

1/2 cup balsamic vinegar

1/2 cup olive oil

1/3 cup brown sugar

steak seasoning

salt + pepper

Directions:

1.   Season loin with salt and pepper. Dissolve steak seasoning and sugar in balsamic vinegar, then stir in olive oil.

2. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

3. Preheat oven to 350 degrees.

4. Place pork into a baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 160 degrees, about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Mushroom Chops!

Servings:2

Ingredients:

3 boneless loin chops

80z sliced mushrooms, any variety

1 0nion, thinly sliced

1 [10oz can] cream of mushroom

garlic powder

salt + pepper

Directions:

1.  Preheat oven to 350 degrees

2. Season chops with salt, pepper and garlic powder

3. In a large skillet, brown the chops over medium-high heat, transfer to oven safe casserole dish.

4. Add the onion and mushrooms, and saute for one minute, transfer to casserole dish.

5. Pour cream of mushroom over chops, cover casserole with aluminum paper. Cook in preheated oven for 25-30 minutes or until chops are cooked through.

6. Serve and enjoy!

JAPANESE GYOZA

Servings: 4

Ingredients:

1lb. ground pork [I used left over Italian sausages]

1/2 cup finely chopped cabbage

1/3 cup finely chopped carrot

3 finely chopped green onions

2 large garlic cloves, minced

2 heaping tablespoons of black bean paste

1 tsp. ground ginger or 2 tsp. fresh minced ginger

Gyoza Wrappers [I used Won Ton Wrappers]

Sesame or Vegetable oil

1/4 cup water ( or diluted with chicken stock for more flavor)

Egg wash:

1/4 cup water

1 egg

Sauce:

1/4 cup rice vinegar

1/4 cup low sodium soy sauce

1tsp. garlic & ginger powder

1tsp. sesame seeds

pinch of chopped green onions

Directions:

1. In a large bowl combine: cabbage, carrots, green onions, garlic, pork, black bean paste and ginger.

2. Prepare Sauce:

• whisk together soy sauce, rice vinegar, garlic and ginger powder
• add sesame seeds and green onions. Set aside for 15 minutes

3.  Prepare Egg wash by whisking egg into water, set aside.

4. Prepare Gyoza:

• place teaspoon of mixture onto wrapper
• moisten all sides with egg wash
• fold wrapped in half
• fold side in, creating a crescent shape

5. Heat large pan over medium heat, add about 2 tablespoons of sesame oil, heat oil through and add gyoza. Fry for about 1 – 2 minutes and add water. Cover until water has evaporated completely (do not lift lid).

6. Plate & ENJOY!

CARNITAS

Servings: 8 [three tacos each]

Ingredients:

1 1/2lb rump roast

4 garlic cloves, peeled

1 bell pepper [green, orange, yellow or red] sliced

1/3 white onion, sliced

3 tbsp. Mrs Dash Southwest Chipotle

 salt + pepper

Directions:

1. Make 4 small cuts in roast and insert garlic cloves.

2. Season roast with salt, pepper and Mrs Dash seasoning.

3. Coat the bottom of slow cooker with onion, bell pepper and remaining seasoning.

4. Set roast on top and cook on slow for 8 hrs. or 4hrs. on fast.

5. After roast in cook throughly it should fall apart, shred and serve on warm tortillas with minced cilantro, onion and avocado slices.

FANCY PORK CHOP MEAL

Servings: 2

Ingredients:

3 porkchops

1 cup couscous

1 large white -or- yellow onion

2 cups chicken broth

1 cup white wine

2 dried bay leafs

olive oil

salt + pepper

 Directions:

1. Roast Onion:

• Heat oven to 425 degrees
• Cut onion into large pieces, toss with olive oil, salt and pepper
• Roast until golden brown, about 25-30 minutes
• Remove from oven & set aside

2. Prepare Couscous:*

• In medium saucepan bring 2 cups of chicken broth to boil
• Stir in couscous, cover and remove from heat
• Let it stand for 5-10minutes, fluff couscous lightly with a fork
• Set aside.

3. Prepare Fancy Pork Chops:

• Heat large skillet over medium-high heat, add 2tbsp olive oil
• Season chops with salt + pepper
• Place chops season side down in hot skillet, season the other side
• Cook each side for 3-4 minutes
• Add wine, chicken broth, roasted onion and bayleafs**
• Season with salt + pepper to taste
• Simmer for 15-20 minutes

4. Plate & Enjoy!

* prepare couscous as soon as you start with chops

** sauce can be thickend by combining 1tsp of cornstrach with 2tbsp of water, be sure to whisk until cornstarch is completely dissolved in water befor adding to sauce.