Asian Pork Tenderloin

1 1/2 lbs whole pork tenderloin
1/2 cups reduced sodium soy sauce
1/4 cups sesame oil
2 tbsp worcestershire sauce
2 cloves garlic, minced
2 tbsp light brown sugar
1/2 tsp onion powder
1 tsp freshley cracked black pepper
2 tbsp chili garlic sauce (I omitted)
1 tbsp cornstarch
1 cup reduced sodium chicken broth at room temp
2 whole green onions (green parts only) diced for garnish

Rinse and pat dry the pork loin. In a gallon baggie, combine the soy sauce, sesame oil, worcestershire sauce, garlic, brown sugar, onion powder, pepper and chili garlic sauce. Seal, squeeze out air, seal baggie and refridgerate for 6-8 hours. Preheat oven to 400 degrees. Line a 9x11 baking dish with non-stick foil or use regular foil and spray with cooking spray. Using tongs, transfer the pork loin to the prepared baking dish. Pour the marinade over the pork loin. Bake for 1 hour, turning pork loin every 20 minutes or internal temp reaches 145-150 degrees. Remove the loin to serving plate, cover with foil and let rest for 15-20 minutes while you finish the sauce..

Empty the pan drippings into a small sauce pan and heat over medium heat. Combine the cornstarch with room temp chicken broth and whisk until smooth. Add the broth to the boiling pan drippings and cook for a minute or two. Remove from the heat. Slice Pork loin and place on serving platter. Drizzle sauce over all before serving and place any extra sauce in a extra dish on the side. Garnish with onions.

Pork Butt On The Grill

This is so tasty!!!! It is a very lengthy and time consuming recipe but very worth it!

1( 8 pound) pork butt

4 cups wood chips, soaked in water for 1 hour (we didn't do this, we have a gas grill).

*Brine, recipe follows
* Garlicy Marinade, recipe follows
* Dry Rub, recipe follows
* Mop Spray, recipe follows
* BBQ Sauce, recipe follows

Preheat a charcoal grill or gas grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips (if you are doing this). Place 1 cup water in a metal drip pan on opposite side.

Inject the pork butt with brine about ever 2 inches and then rub the marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replinish the coals as the temp drops, the chips as the smoke dissipates and the water in the drip pan.

After 6 hours, spray the pork with cider mop every half hour. Cook until the thermometer place into the thickest part of the pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2 pound servings, place on plates and serve with extra sauce alongside.

Brine:
1 cup apple juice
1/2 cup water
1 tbsp worcestershire sauce
1 tbsp salt
1 tbsp granulated sugar

Combine all ingredients in a bowl until the salt and sugar disolve and then place into meat syringe for immediate brining or reserve, refridgerated, for later use.

Garlicy BBQ Sauce:

1/2 cup onion, chopped
1/4 cup water
1/4 cup worcestershire sauce
3 tbsp plus 1 tsp garlic, coarsely chopped
2 tbsp low sodium soy sauce

Place all ingredients into a blender and puree. Remove to an airtight container and store in the fridge until needed.

Dry Rub:
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp freshly ground black pepper
2 tbsp crab boil seasoning (recommended: Old Bay)
1/2 tsp ground ginger

Combine all ingredients in a medium bowl. Mix well and store in an airtight container for later use.

Cider Mop Spray:
1 cup apple juice
1 cup water
1/4 cup cidar vinegar

BBQ Sauce:

2 tbsp canola oil
1/2 cup smoked bacon, cut into rectangles about 1 inch long and 1/2 inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
1/2 cup garlic, minced
1 tsp onion powder
1 tsp garlic powder
2 tsp freshly ground black pepper
1/4 tsp ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
cider vinegar

Heat the oil in a sauce pan set over medium heat. Add the bacon and cook until browned and crispy about 4 minutes (we used microwavable bacon). Reduce the heat to low and add the onion, garlic, onion powder, garlic powder, black pepper and cloves. Cook for 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with vinegar. Remove the bacon. Puree the mixture with a hand blender and then cool and reserve for later use.

Pork Chop Dinner (Crockpot or Stove Top)

6 pork loins, trimmed (I used pork scallopini)
1 tbsp vegetable oil
1 large onion, sliced
1 medium green pepper, chopped
1 (4 ounce) can mushroom stems and pieces drained
1 (8 ounce) can tomato sauce
1 tbsp brown sugar
2 tsp worcestershire sauce
1 1/2 tsp cider vinegar
1/2 tsp salt
hot cooked rice

In a skillet, brown pork chops on both sides in oil, drian. Place chops in a slow cooker (I didn't do this, I put it on the stove top just until the vegetables get tender (next). Add the onion, green pepper and mushrooms. In a bowl, combine the tomato sauce, brown sugar, worcestershire sauce, vinegar, and salt. Pour over meat and vegetables. Cover and cook on low (in the crockpot) for 4-5 hours or until meat is tender. Serve with rice if desired.