Pork’the other white meat

I have always been a lover of pork. It can be chops or tenderloin. A pork tenderloin is a wonderful main course, and there are so many glazes you can use to fit the taste of your family and friends. If you ever walk into a house and smell it baking in the oven, topped with garlic or herbs’YUM!. It is better than any potpourri you can use. I have some simple glazes that will add some great flavors to your meal. Sweet Garlic Glaze 2 teaspoons honey 1 tablespoon soy sauce 1 tablespoon ketchup 1 tablespoon dijon mustard 4 tablespoon minced garlic (This will top a one-pound to one-and one-half- pound pork tenderloin.) Place pork in a foil-lined roasting pan and bake at 350 degrees for 30 minutes or until it registers 155 degrees with a meat thermometer. Remove and cover pork with foil and let stand 10 minutes. Slice pork and place on serving platter. Whisk together: 2 teaspoons rice vinegar 1 teaspoon sesame oil 1 tablespoon soy sauce 4 teaspoon honey Chili flakes for heat 1/2 cup chopped green onions 1/4 cup chopped cilantro. Drizzle over pork and serve. Dijon Pork Lion 4 tablespoons steak seasoning 2 tablespoons flour 1/4 cup melted butter 2 tablespoons dijon mustard Combine and rub evenly over the meat. Place in a foil-lined roasting pan, bake at 425 degrees for 20 minutes then reduce to 350 and bake for 50-55 minutes. Zesty Marinade Combine: 1/4 cup brown sugar 2 cloves chopped garlic 1 1/2 teaspoon cumin 1 1/2 teaspoon ground coriander 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper 1 teaspoon ginger 1/4 cup lemon juice 1/4 cup soy sauce. Mix and place in a big Zip Lock bag or shallow baking dish. This is great on pork chops or chicken. Another thing I like to make and serve with pork, chicken or turkey over the holidays is: Cranberry Chutney 2 cups fresh cranberries 1 cup water 1 cup sugar 2 tablespoons red wine vinegar 1/2 cup raisins 1 cup slivered almonds or chopped walnuts 4-6 tablespoons brown sugar 1/2 tsp ground ginger 1/4-1/2 tablespoons crushed red pepper 1 teaspoon garlic powder Cook over medium heat, stirring for 30 minutes or until it starts to thicken. The cranberries will pop as they cook, so use a good size saucepan. Pour into jars. This will keep in the refrigerator for weeks. Hope you enjoy these recipes during any time of the year. Happy dining’Barbara.

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