Pork Tenderloin alla Napoli

Ingredients:

1 tablespoon olive oil
2 (3/4 pound) pork tenderloins
2 Roma (plum) tomatoes, seeded and chopped
¼ cup chopped green olives
¼ cup dry white wine
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon pepper
½ cup heavy cream

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Directions:

Preheat oven to 400 degrees. 

Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.

Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.

Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees

Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.

Per Serving: 207 calories

Note:  electric skillet doesn’t work

Dr. Pepper Pulled Pork

Ingredients:

1 pork butt/pork roast, 4-5 lbs

Salt, pepper and garlic powder

1 onion sliced

1 can Dr. Pepper

¾ cup barbecue sauce

Rolls and coleslaw for serving

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Directons:

Line the crockpot with onion slices

Rub the pork roast with seasoning and add to the slow cooker

Pour Dr. Pepper or Rootbeer on top 

Cook on high 4-5 hours or low for 7-8 hours.

The meat will be very tender, using two forks shred and place back in the juices.

Add the barbecue sauce to taste,  Allow to cook an additional 30-60 minutes if desired.

Serve with crusty rolls and coleslaw.

Notes:  If the pork produces too much juice, remove some before adding the pork back into the juice.

Slow Cooker Beer Pulled Pork

Ingredients:

1 (5 pound) pork butt roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 (12 ounce) can beer
1 (12 ounce) bottle barbeque sauce

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Directions:

Set the slow cooker to High.
Place the pork in the slow cooker. Season top of pork with salt, pepper, onion powder, and garlic powder. Pour in beer and place the lid on the slow cooker.
Cook on High for 1 hour. Reduce Low and cook for at least 8 hours.
(Alternate: Cook on high for 2 hours and low for 6 hours.)
Remove pork from the slow cooker and shred with two forks. Discard juices. Return shredded pork to slow cooker and stir in barbeque sauce.
Cook on low for 1 hour.

Grilled Pork in Blackberry Sauce

Ingredients:

1 Pound pork tenderloin
1 teaspoon ground cumin
salt & pepper
½ cup blackberry preserves
1 Tablespoon balsamic vinegar
1 Tablespoon Worcestershire sauce
pinch crushed red pepper
2 Tablespoon chopped green onions

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Directions:

Sprinkle all sides of pork with cumin, salt, and pepper.  Let stand 15 minutes

Grill on greeased rack of covered grill for 23-25 minutes or until 145 degrees.  Remove to cutting board, let stand 3 minutes before slicing.  Slice in thin slices to serve

While meat is standing, in a small skillet combine preserves, vinegar and worcestershire sauce with a pinch of crushed red pepper.  Bring to boil, boil gently, uncovered 3 minutes or until slightly thickened.  Serve sauce over pork and sprinkle with green onions.  Makes 4 servings

per serving:  2113 cal, 3 g fat, 7r mg chol, 114 mg sodium, 21g carb, 0 fiber, 24 g protein.

Note:  Made this twice,  we serve the sauce on the side and have forgotten the green onions both times.  This is yummy.  the cumin is a nice touch to the pork.  You could make the sauce with any type of preserves or jam of your tastes.

Serve with lots of fresh, grilled veges and/or grilled peaches.

Baby Back Ribs

Ingredients:

2 Racks of baby back pork ribs

Salt

Pepper

Wine, Beer, Water

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Directions:

Place the ribs in a broiling pan.
Sprinkle with salt, pepper and garlic powder
Add some liquid. (Wine, beer, moonshine, water.)

Seal the pan tight with aluminum foil
Cook at 225 for 3 hrs
Let the ribs sit for an hour after removing from the oven

Finish on the barbque
Set temp to med - low
place ribs meat side up.
slather with your favorite bbq sauce
turn and slather every 5 minutes for a total of 30-40 minutes until you have a nice coating of bbq sauce.