Maple Apple Pork

I heard this recipe a few years ago on the radio, I believe it was an ad for Farmboy.

1 pork tenderloin
4 apples peeled and sliced
1/4 cup real maple syrup

Combine all ingredients in the slowcooker, and cook for 4-6 hours. Slice and serve with green veggies and rice.

Hawaiian kebab recipe

Hawaiian kebab recipe

This is a tasty recipe for a summer bbq!

3 tbsp brown sugar
2 tbsp white vinegar
1 tbsp canola oil
1 tsp mustard
Cooked ham
fresh pineapple

Oil BBQ grill and preheat to medium-high. In a bowl, stir 3 tbsp brown sugar with 2 tbsp white vinegar, 1 tbsp canola oil, and 1 tsp mustard (I use Dijon). Cut some cooked ham into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with ham and pineapple chunks. Brush kebabs with mustard sauce. Grill with lid closed, turning and basting often, until heated through and richly glazed, 6 to 8 minutes.

Roast Pork, Orange and Beet salad

2 tbsp red wine vinegar
2 tsp vegetable oil
1/2 tsp salt
4 cups torn romaine lettuce
2 cups thinly sliced lean roasted pork loin
2 oranges, peeled and thinly sliced
1 red onion, thinly sliced
2 tbsp minced cilantro
1/2 jalapeno pepper, seeded, deveined
1 cup sliced cooked beets

- whisk the vinegar, oil and salt in a small bowl
- combine the lettuce, pork, oranges, onion, cilantro, and jalapeno in a bowl. Drizzle with the dressing and toss to combine.
- divide the beets among 4 salad plates; top with salad.

Makes 4 servings
3 points per serving.

Pork tortillas adobo

Sweet, sour and spicy meld together in these tasty tortillas. From ww take out tonight.

1 tsp olive oil
2 onions, sliced
1/2 tsp granulated sugar
1/2 tsp salt
1/4 cup water
1/2 cup tomato suace
1 tbsp packed light brown sugar
1 tsp chili powder
1 tsp dried oregano
1/4 tsp ground cumin
1 tsp cider vinegar
1 1-lb pork tenderloin, trimmed of fat
4 (8inch) fat-free flour tortillas

1. heat a large nonstick skillet over medium-low heat. Swirl in the oil, then add the onions, granulated sugar, 1/4 tsp of the salt, and the water. Cook, uncovered, stirring, occasionally, until softened and lightly browned, about 20 minutes. Stir in the tomato sauce and simmer, uncovered, until the flavors are blended, 5 minutes. Remove from heat and keep warm.
2. Preheat the oven to 450. Spray the rack of a roasting pan with nonstick spray and place in the pan.
3. COmbine the brown sugar, chili powder, oregano, cumin, vinegar, and the remaining 1/4 tsp salt in abowl. Rub the mixture all over the prok. Place the pork on the roasting rack and roast until an instant-read thermometer registers 160F - about 25 minutes. Transfer the pork to a carving board and let stand 10 minutes.
4. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Thinly slice the pork and stir into the onion mixture. Spoon about 1/2 cup pork mixture onto each tortilla and fold in half.

6 points.

Crock Pot Pork Loin Roast Recipe

Easiest thing ever! From Group Recipes. com

Ingredients

one pork loin roast
one can cranberry sauce
one envelope lipton onion soup mix

Directions

add to crockpot
cook on low 8 hours.

Spanish Style One-Pot

I got this recipe from one of the recipe blogs - sweetnicks I think. It was good but I already have a few recommendations for changes.

Serves 4
Prep: 20 minutes Cook: 20-25 minutes

1 lb, 12 oz boneless pork, cut into chunks or strips
3 tablespoons olive oil
1 large onion chopped
2 garlic cloves, finely chopped
2 red peppers, seeded and roughly chopped
6 oz long grain rice
1 cup vegetable stock or water
280g jar artichokes in oil, drained and quartered (I added two small jars)
400g can chopped tomatoes

Heat oven to 350. In a large flameproof casserole, brown the pork in the olive oil over a high heat. When brown on both sides, add the onions, garlic and peppers, then cook for 5 minutes. Add the rice and cook for another 3 minutes. Add the stock or water, the artichokes and tomatoes, then bring to a fast boil. Taste the liquid for seasoning. Cover with a tight lid and put in the oven for 20-25 minutes. Serve.

*I would use canned artichokes
* I would add some spice at the beginning stage because we found it a bit bland.
Otherwise, it was good and I think it has a lot of potential. it's fairly similar to a lot of other things I like, so easy to whip up :)

I took photos because I'm trying to be all fancy recipe blogger

Boiling up

Pop in the oven


Ready to eat

Pork and Fennel Ragu

This is easy to make (start to finish 38 minutes), I use the food processor to cut down on chopping time. While the fennel and onion cooks, measure out your spices and chop the tomatoes. Yes you can freeze this sauce, as it is moist. Gets raves from all who have tried it, including my parents who are very plain eaters!

Cooking spray
1 cup finely chopped onion
1 cup finely chopped fennel
2 garlic cloves, minced
1 tablespoon fennel seeds
2 teaspoons sugar
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon black pepper
8 ounces lean ground pork
2 cups chopped tomato
1/2 cup fat-free low sodium chicken broth
4 cups hot cooked rigatoni (about 1/2 lb uncooked pasta)

Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes. Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.

Add tomato and broth, bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

Yield: 4 servings (serving size 1 cup ragu and 1 cup pasta)

Per serving: 408 calories (30% from fat), 13.7 g fat, 5 g fibre

Down-Home BBQ Pork

2 tbsp dark brown sugar
2 tsp Mexican seasoning
2 tsp ground cumin
3/4 tsp salt
1/4 tsp pepper
1 boneless pork tenderloin
1/3 cup fat-free bbq sauce

1. Preheat oven to 400F. Line a baking sheet with foil and spray it with pam.
2. Combine brown sugar, Mexican seasoning, cumin, salt and pepper in a bowl. Rub the mixture all over the pork and place it on the baking sheet.
3. Roast the pork for 20 mins. Brush the pork with half of the remaining bbq sauce and roast for 10 more minutes. Brush the pork with the remaining sauce until it reaches an internal temperature of 160F (15-20 mins longer).

Makes 6 servings
5 Points for a 3 oz serving
10/10
Super easy to make