Medallions of Pork with Fresh Apricots and Mint Glaze.
Posted on February 22, 2008
18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves–chopped
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Bavarian Kraut Casserole
Posted on February 18, 2008
1/4 cup margarine
1 cup chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 cup sour cream
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Barbecue Pork Spareribs
Posted on October 26, 2007
4 pounds pork spareribs
1 cup brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup rum
1/2 cup chile sauce
2 cloves garlic, crushed
1 teaspoon dry mustard
1 dash ground black pepper
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Barbecued Pork Steaks
Posted on October 26, 2007
4 pork blade steaks, cut 1 to 1-1/4-inch thick
1/2 cup bottled barbecue sauce
1/3 cup honey
1 Tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon prepared mustard