GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 2 pounds boneless pork loin chops
• Olive oil, as needed for grilling

Honey Mustard Glaze

• 2 tablespoons spicy brown mustard
• 4 teaspoons honey

Pork Seasonings

• Salt, as needed
• Freshly ground pepper, as needed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne powder
• ¼ teaspoon paprika

DIRECTIONS

Honey Mustard Glaze

1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings

1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops

1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. 
3. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
4. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
5. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

Ginger Pork Dumplings

Ingredients

• 1 pound ground pork
• 2 packages wonton wrappers
• 1″ section of fresh ginger – peeled, minced
• 4 cloves fresh garlic – minced
• 4 scallions – chopped thinly
• 4 tablespoons soy sauce
• cabbage – to line steamer
• 1.5 tablespoons Hoisin sauce
• 2 tablespoons honey
• 1.5 tablespoons orange marmalade

Instructions

1. In a large bowl add: pork, ginger, garlic, scallions, soy sauce. Mix to combine.
2. To assemble dumplings: Place 1 teaspoon of meat mixture into center of wonton wrapper. Lightly dampen the sides of the wrapper with water. Fold wrapper into a triangle. Gently press the wrapper together to seal and remove any air.
3. Take the two ends and fold them over, seal with a dab of water. Continue with remaining mixture.
4. Line the trays of your steamer with cabbage. Use steamer according to manufacturers directions. Place dumplings on top of cabbage, do not crowd steamer.
5. Cook dumplings until translucent. About 10-15 minutes. Flipping half way through.
6. Into a small bowl mix: Hoisin, honey, orange marmalade. Mix to combine. Serve alongside dumplings for dipping.

SLOW COOKER PEACH SALSA PORK ROAST WITH SWEET POTATOES

INGREDIENTS

1. 1 (2 to 2-1/2 pound) boneless pork roast
2. kosher salt and cracked black pepper
3. 1 tablespoon peanut, canola, vegetable, or olive oil
4. 5 small peeled sweet potatoes, cut into 1-inch chunks
5. 2 cups peach salsa 

How To Serve:

1. Hot cooked rice
2. Chopped cilantro or parsley
3. Chopped green onions

Optional:- Spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce.

INSTRUCTIONS

1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

How To Serve:

1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

Jill’s Pork Tenderloin

Ingredients

• 3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
• 1 pound Bacon
• ¾ cups Soy Sauce
• 1 Tablespoon Minced Onions
• ½ teaspoons Garlic Salt
• 1 Tablespoon Wine Vinegar Or White Vinegar
• ¼ teaspoons Salt
• 1 dash Pepper
• ¾ cups Brown Sugar

Preparation

Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Chilli and Beer Barbecue Pork Ribs

Ingredients

For the Chilli and Beer Barbecue Pork Ribs:

1 (500g / 1lb) rack of pork ribs
1 cup light beer

For the Chilli Spice Rub:

½ tsp ground coriander
½ tsp ground smoky paprika
½ tsp ground cumin
½ tsp ground dried garlic
½ tsp ground chilli (or more, to taste)

For the Barbecue Glaze:

⅛ cup Worcestershire sauce
⅛ cup Barbecue sauce
1 tbsp Ketchup
1 tbsp olive oil

Instructions

To prepare the ribs:

Wash ribs under cold running water and pat dry with paper towels.
Place rack of ribs in a roasting dish.

To make the Chilli Spice Rub:

Combine all ingredients in a bowl and rub into both sides of the ribs.
Place ribs in the fridge, uncovered, and allow flavours to infuse for around 2 hours.

To bake the Ribs:

Preheat oven to 180C (200C fan-forced, 375F, gas mark 5).
Pour beer into the baking dish, under the ribs.
Cover the dish with aluminum foil and bake for 30 minutes on the middle shelf.

To make and apply the Barbecue Glaze:

Mix all Glaze ingredients in a bowl.
Remove ribs from the oven and discard foil. Turn oven element on to grill or preheat your outdoor barbecue.
Baste the ribs generously with the Glaze and grill for another 5 minutes.
Remove ribs from the oven or barbecue and serve.