Bacon wrapped Pork Tenderloin

BACON-WRAPPED PORK TENDERLOIN
1 (1 lb) pork tenderloin
1 tsp steak seasoning (I used Grill Mates Montreal Steak Seasoning)
3 bacon slices, cut in half crosswise

Preheat oven to 425. Remove silver skin from pork tenderloin, leaving a thing layer of fat covering the pork. Sprinkle seasoning over pork (you can do this in the morning or a few hours before baking). Wrap pork with bacon slices, and secure with wooden picks (I used toothpicks I had soaked in water so they wouldn't burn). Place pork on a lightly greased wire rack in an aluminum foil-lined roasting pan. Bake for 25 minutes or until meat thermometer inserted into thickest portion registers 155. Broil 5 inches from heat 3-5 minutes or until bacon is crisp. Remove from oven; cover pork with foil, and let stand 10 minutes or until thermometer registers 160.

Monterrey Jack Past with Pork

Ingredients:
2 Cups Uncooked Pasta, of your choice
2 Cups Shredded Pork, cooked (I used a pork shoulder roast that I cooked in the slow cooker)
1 Cup Monterrey Jack Cheese, shredded
1 Cup Skim Milk
2 Tablespoons Butter
Half of a Medium Onion, diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper


Directions:
In a large pot, add water and bring to a boil, then drop in your pasta and cook until al dante; drain and set aside in the pot. Melt 1 tablespoon of the butter in a fry pan and add onions. Saute for about 5 minutes, then add shredded pork and cook to heat through; remove from fry pan and cover to keep warm. In the same fry pan (don't clean it out, you want all those yum-yums bits!) add the other 1 tablespoon of butter, salt, pepper, onion powder, garlic powder, and milk. Bring to a slight boil then add monterrey jack cheese. Whisk until the cheese is melted through. Add the shredded pork mixture to the cheese mixture and mix thoroughly. Pour mixture into the large pot onto the noodles and mix together.

Country Smothered Pork Chops

4 center-cut pork chops, 1-inch thick
Salt and pepper
Ground cayenne pepper (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour, spread on a plate
2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
2 - yellow onions, trimmed, cut lengthwise
3 - cloves garlic, minced
2 - cups chicken broth
2 to 3 dashes Worcestershire sauce

Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate. Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.
Recipe courtesy of Pauladeen.com.

Asian Pork Tenderloin

Ingredients
1/3 cup lite soy sauce
1/4 cup sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 garlic cloves, crushed
1 tablespoon dry mustard
1 1/2 teaspoons pepper
1 1/2 to 2 pounds pork tenderloin
Preparation
Whisk together first 8 ingredients. Place pork in a shallow dish; add marinade, turning pork to coat. Cover and chill 8 hours. Remove pork from marinade, discarding marinade. Place in a foil-lined roasting pan.
Bake at 450° for 25 minutes or until a meat thermometer registers 160°. Let pork stand 5 minutes

Kalua Pig in the crockpot

Ingredients:
1 (6 pound) pork butt roast
1 1/2 tablespoons Hawaiian sea salt
1 tablespoon liquid smoke flavoring
2 garlic cloves, gently smashed
1/4 cup water

Directions:
1. Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker with water and garlic.
2. Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. (or Cook 3 hrs on high and 7 hrs on low if want done same day)
3. Remove meat from slow cooker, and shred, adding drippings as needed to moisten.