Glazed Pork

Ingredients:

• Pork Tenderloin
• 1 c. Peach Preserves
• 1 T. Whole - Grain Mustard
• 1/2 t. Hot Sauce
• Salt & Pepper to taste

Directions:

• Mix Peach Preserves, Mustard & Hot Sauce in a small bowl
• Place Pork Tenderloin on Foil
• Season with Salt & Pepper
• Coat well with Peach mixture
• Seal in the foil to form a pouch
• Grill over high heat for 30 minutes turning.

This recipe is from The Food Network












Read more at: http://www.foodnetwork.com/recipes/articles/50-things-to-grill-in-foil.html?oc=linkback

Asian - Style Ribs

Ingredients:

• 1/3 c. Hoisin Sauce
• 1/3 c. Ketchup
• 4 t. Sriracha
• 1 & 1/4 t. Salt
• 1 & 1/4 t. Sesame Oil
• 1 & 1/4 t. Rice Vinegar
• 2 pounds Baby Back Ribs

Directions: 

• Mix Hoisin Sauce, Ketchup, Sriracha, Salt, Sesame Oil and Rice Vinegar
• Coat Baby Back Ribs with the mixture
• Place Baby Back Ribs in a single layer on a double sheet of foil and form a packet
• Grill over indirect heat, covered and turning occasionally for 1 hour

This recipe is from The Food Network

Grilled Pork Chops

Ingredients:

• 4 bone in Pork Chops
• 4 cloves of Garlic minced ( you could use jarred minced garlic)
• 3 T. Extra Virgin Olive Oil
• 2 T. Light Brown Sugar
• 2 t. Paprika
• 1/2 t. Fresh Ground Pepper
• 2 T. Coarse Salt
• 1/2 t. Cayenne Pepper

Directions:

• In a bowl mix together garlic, oil, sugar, alt, paprika, pepper and cayenne until a paste had formed. 
• Coat chops with the paste and put them in plastic zip bag
• Refrigerate for at least 1 hour to give the flavors time to marry
• Heat grill to a medium high heat
• Grill Pork Chops for about 10-15 minutes on each side. Be sure the internal temp is at 145 º - 150  º
• Take off grill and cover with foil for 10 mins to allow them to rest and seal in the juices

Enjoy!

Blessings ♥

Slow Cooker Pulled Pork Sandwiches

Ingredients:

Serves 5+

• Boneless Pork Country Style Ribs
• Barbecue sauce
• Brown Sugar
• Dry Mustard
• Garlic Powder
• Hamburger Buns

Directions:

• Pour half the bottle BBQ sauce into the bottom of the crock pot.
• Add all the ribs
• Pour the remaining BBQ sauce over the ribs.
• Add seasonings and brown sugar if using..
• Mix to cover the pork
• Cook on high for 4 hours.
• When done cooking use a fork to pull the pork apart.

Grilled Pork and Pear Salad (this is great for lunch or dinner)

Ingredients:
Serves 4

Creamy Apple Dressing

• 1/2 c. Buttermilk
• 2 T. Low-Fat Mayo
• 1 T. frozen Apple Juice Concentrate or frozen Orange Juice Concentrate, thawed
• 1 t. Dijon-style Mustard
• 1 Green Onion, finely chopped
• 1 t. snipped fresh Sage or Thyme, (or 1/4 t. dried Sage or Thyme, crushed)
• Salt
• Ground Pepper

Pork Chops

• 2 boneless Pork Loin Chops (about 12 oz. total) cut 3/4 inch thick
• 2 t. Olive Oil
• 2 t. snipped fresh Sage or Thyme (1 t. dried ) crushed
• 1/4 t. Salt
• 1.4 Ground Black Pepper
• 8 c. torn Mixed Salad Greens
• 2 Pears or Apples, thinly sliced
• 1/4 c. toasted , broken Walnuts (optional)

Directions:

 Dressing 

• In a small bowl stir together buttermilk, mayo, apple or orange juice concentrate, mustard, green onion, and 1 t. snipped sage or 1/4 t. dried sage. 
• Season to taste with salt (or Mrs. Dash Seasoning Blend)  and Pepper

Pork Chops

• Preheat broiler
• Trim fat from chops
• Brush chops with Oil
• Stir together the 2 t. snipped Sage or 1/4 t. Dried Sage, 1/4 t. Salt, & Pepper
• Sprinkle Sage Mixture evenly over all sides of Chops. Rubbing with fingers
• Place Chops on the unheated rack of a broiler pan.
• Broil to 4 inches from the heat for 9-11 minutes or until done (160 º F) and juices run clear,
• Turn once during broiling. 
• Slice Chops

To serve, divide salad greens among 4 salad plates. Arrange the pear or apple slices and sliced pork on the greens and drizzle with dressings. If desired, sprinkle with walnuts and garnish with fresh sage leaves.

Dressing may be made and chilled up to 24 hours ahead.

Nutritional Info. 

251 Cals., 10 g. Total Fat (3 g. Sat. Fat), 50 mg. Chol., 368 mg Sodium, 20 g. Carbs. (4 g. fiber) 21 g. protein.

Original Recipe found at Diabetic Living. 

Curried Apricot Pork Chops

Serves 2
1 Chop & 1/3 c of Sauce

Ingredients:

2 T Apricot Nectar
1 T + 1&1/2 t  Apricot Preserves
1 T Dijon Mustard
1 T Reduced-Sodium Soy Sauce
1 t Curry Powder
2 Boneless Pork Loin Chops (5 oz. each)
1/8 t Salt
1/8 t Pepper
1 &1/2 t Canola Oil
1/2 c Fresh Apricots
2 Green Onions, Sliced

Directions:

• In a small bowl, combine the first 5 ingredients; set aside
• Sprinkle Pork Chops with Salt and Pepper. 
• Heat a small nonstick skillet over medium heat
• Place Chops in preheated skillet
• Cook for 10 minutes on each side or until a thermometer reads 145 º.  
• Remove and set aside. Let stand 5 minutes before serving.
• While Chops are resting, add Apricots and Onions to the pan; saute until onions are tender.  
• Stir in Nectar mixture. 
• Bring to a boil and stir for 2 minutes or until slightly thickened.
• Serve glaze over Pork Chops

Nutrients Info Per Serving:
306 Cal. , 12 g. , Fat 12 g., (3 g. Saturated Fat), 68 mg. Chol. , 679 mg. Sodium,  20 g Carbs., 2 g. Fiber, 29 g. Protein.


Enjoy!
Betsy