1 teaspoon acceptable vegetable oil
2 pounds boneless pork loin, all visible fat removed, cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup fresh orange juice (about 2 medium oranges)
1/4 cup fresh lime juice (about 3 medium limes)
1 tablespoon light brown sugar
1 habaqero or jalapeno chili pepper, seeded and finely chopped
1/4 teaspoon salt
1/2 teaspoon turmeric
1/8 teaspoon black pepper

In a large skillet, heat the vegetable oil over medium heat. Brown the pork cubes for 6 to 8 minutes, stirring occasionally. Add the onion and garlic, lower the heat to medium-low, and cook for 2 minutes. Add the remaining ingredients and bring the mixture to a simmer, then cook, covered, over low heat for 40 to 50 minutes, or until pork is tender.
Uncover pan and cook over medium-high heat for 5 to 10 minutes, until juices have reduced to a thick glaze. Serve warm.

Serves 8; about 1/2 cup per serving

Vegetable oil spray
1 pound boneless pork loin chops, all visible fat removed
Egg substitute equivalent to 1 egg
2 tablespoons fat-free milk
1/3 cup cornflake crumbs
2 tablespoons cornmeal
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground ginger
1/8 teaspoon cayenne

Preheat oven to 375 F.

Using vegetable oil spray, spray a shallow baking pan large enough to hold pork chops in a single layer. Set aside.
Cut pork chops into 4 portions, if necessary. Set aside.
In a small, shallow bowl, combine egg substitute and milk. In a shallow dish such as a pie pan, combine crumbs, cornmeal, marjoram, pepper, mustard, ginger, and cayenne. Using tongs, dip pork chops in milk mixture, letting excess liquid drip off. Coat both sides of pork chops with crumb mixture. Arrange pork chops in prepared pan.
Bake, uncovered, for 15 minutes. Turn chops with a spatula and bake for 10 minutes, or until chops are tender and slightly pink in center.

Serves 4

1-1/2 pounds pork shoulder, cut into 1/3-inch cubes
5-1/2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
8 small purple Peruvian or red potatoes (about 1 pound), quartered
1 large onion, chopped
6 large garlic cloves, minced
4 cups low-sodium chicken broth
2 boxes (10 ounces each) frozen corn, thawed
1-1/2 tablespoons adobo sauce from canned chipotle in adobo
1/2 cup reduced-fat peanut butter
1/2 cup chopped fresh cilantro or flat-leaf parsley, for garnish

Rinse pork and pat dry; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-quart pot over moderately high heat until hot but not smoking. Add pork, in 3 batches, and cook, turning, until golden brown, about 6 minutes per batch (adding oil, 1 tablespoon at a time, as needed). Transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
Rinse chicken and pat dry; season with salt and pepper. Add 1-1/2 tablespoons oil to fat in pot and heat over moderately high heat. Add chicken and cook, turning, until golden brown, about 3 minutes. Transfer with a slotted spoon to bowl with pork. Add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minutes. Stir in broth, corn, adobo sauce and peanut butter. Return pork and chicken to pot with any drippings and push into liquid. Simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork-tender, 35 minutes; salt and pepper to taste.
To serve, ladle stew into bowls and garnish with cilantro, if desired.

6 Servings

2 cups pork tenderloin, cooked, diced
2 cups rice, cooked
1/2 cup carrots, shredded
1/4 cup scallion tops, sliced
1/4 cup frozen peas
2 eggs
dash soy sauce
dash sesame oil
dash ginger
1 teaspoon garlic, crushed
1/2 teaspoon white pepper


Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients.

Stir until eggs are set.

4 Servings

4 pork chops, boneless, trimmed
2 cups stuffing cubes, or Stove Top Stuffing
1 3/4 cups water
1/2 stick margarine, or butter, cut up
1/4 cup honey mustard

Sprinkle dried stuffing into a casserole dish, add water and place cut up butter or margarine over top. Place pork chops over stuffing. Spread honey mustard over pork chops. Bake at 350 for approx 30 minutes.

4 Servings

1 tablespoon paprika, hot
1 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon ground cloves
4 pork chops, bone in- center cut (about 2 1/2 pounds total)
2 tablespoons unsalted butter
3/4 cup apple juice


In a small bowl combine first 4 ingredients. Rub onto both sides of the chops. Melt 2 tablespoons butter in a 12 inch skillet over med-high heat. Add pork chops and cook 3 minutes, turning once. Reduce heat to low and add juice. Cover and cook 10 to 15 minutes, depending on thickness. Serve with pan juices.

4 Servings

Four 10-12 oz. pork tenderloins
8 tablespoons extra-virgin olive oil
4 tablespoons garlic, minced
4 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Sprinkle tenderloin with salt and pepper on all sides. Brush with olive oil, rosemary, garlic and parsley. Let marinate approximately 2 hours. Cook on a hot grill until internal temperature reaches 165 F.

4 Servings

1 cup Mojo Criollo Marinade (we used Goya)
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro

Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.

6 Servings

1 tablespoon sesame oil
1 small onion, grated
2 teaspoons grated fresh ginger root or 3/4 teaspoon dry ginger
1 teaspoon grated fresh lemon peel
2 cloves garlic, crushed
1/4 cup light soy sauce
1 pound whole pork tenderloin
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firmly packed dark brown sugar

In a small bowl, combine oil, onion, ginger, lemon peel, garlic and soy sauce. Stir to mix well. Set aside.
Place pork loin in a glass bowl. Pour soy mixture over pork and turn to coat evenly. Cover and place in refrigerator to marinate overnight.
Remove pork from marinade; drain well.

Preheat oven to 375 F.

In a small bowl, combine wine, honey and brown sugar. Stir to mix well. Pour over pork, coating all sides of roast. Place in a shallow, nonstick pan and cook 25 to 30 minutes, or until internal temperature reaches 155 F to 160 F.
Remove from oven and let rest 5 minutes. Slice and serve. Serve with steamed rice and snow peas.

Microwave Method for Cooking Pork Tenderloin:

Season pork with salt-free garlic seasoning. Shield each end of the tenderloin with 1 inch of lightweight foil to prevent burning. Place on microwave-safe baking dish. Microwave for 3 minutes at high. Reduce power to 50 percent and microwave 5 more minutes.
Remove foil shields, turn tenderloin over and cook 7 or 8 minutes longer or until meat thermometer reads 165 F. Remove and let sit covered until thermometer reads 170 F.

1 -3 pound pork tenderloin
salt and pepper

Grill for 17-20 minutes or until the meat reaches 160degrees internal temp.

4 Servings

2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
2 tablespoons teriyaki sauce
1 teaspoon cornstarch
1/8 teaspoon red pepper, flakes
2 tablespoons oil
1 pound pork, thinly sliced

Combine first 6 ingredients in a 10 inch skillet. Heat over med-high heat until bubbly. Add the pork; stir fry 3 minutes. Blend 1/4 cup water and 1 teaspoon cornstarch in a small bowl. Add to skillet, cook 2 minutes to thicken. Serve over noodles.

4 Servings