PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Maple Mustard Pork Loin

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INGREDIENTS
1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

DIRECTIONS
1. In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.
2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.
3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.
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Apple Cider Pork with Squash and Golden Raisins

INGREDIENTS
Four 1-inch thick boneless pork loin chops
2 tbsp olive oil
1 onion, coarsely choped
1 cup apple juice or cider
1 butternut squash - peeled, seeded and cut into 1 inch pieces
1/2 cup golden raisins
3 tbsp chopped fresh sage

DIRECTIONS
1. Preheat oven to 250 degrees. Season the pork chops with salt and pepper. In a large skillet or pan, heat 1 tbsp olive oil over medium-high heat. Working in 2 batches if necessary, add the pork chops and 1 more tbsp olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in oven.
2. Add the remaining 1 tbsp olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple cider, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using as slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.

Pulled Pork Sammiches!

INGREDIENTS {serves 6-8}
1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup white vinegar
1 tsp paprika
1/3 cup ketchup
2 tsp Worcestershire sauce
1/4 cup light brown sugar
1 bay leaf
Salt
3 lbs of pork butt shoulder roast, trim excess fat
Hamburger buns



DIRECTIONS
1.) Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2.) Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3.) Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.

4.) Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.