Pork Rillettes

1 lb pork fillet
freshly ground black pepper
pinch cayenne pepper
1/4 tsp nutmeg
1/2 lb best lard
1/4 pint boiling water
2 bay leaves plus extra for garnish

6 ramekins or small dishes.

Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. Add cayenne and nutmeg and mix well.

Place meat in a heavy based saucepan with the lard and bayleaves. Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half.

Remove and toss away bay leaves. Lift out meat with a slotted spoon, strain liquid and keep to one side.

Pass the meat through the finest blade of your mincer or put through food processor.Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Leave to cool.

If serving the same day, leave in fridge to cool until ready to serve. If serving later pour over the remaining fat and allow to set over the top of the meat mix. They will keep in fridge this way for up to 2 weeks. To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers.

This is a classic French provincial dish often served as hors d'oeuvres. (serves 6)

From couchman@bigfoot.com
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Pork Belly

You can slow cook the pork belly with kale or any other greens adding stock or water as moisture. It takes 20 minutes to an hour or so. Add onions and garlic too.

From: Susan Carmack
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Chitterlings

10 lb. Chitterlings cut into 2" lengths
1 garlic clove
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. each thyme, clove, mace, allspice
1 bay leaf
1/4 c. sliced onions
3 red peper pods
2 tbs. apple juice

Wash in cold water, then soak 24 hours refigerated in cold salted water to cover. Then wash again. Remove excess fat but leave some for flavor. Put in a large pot with enough water to cover:

Bring slowly to a boil. Cover and reduce the heat at once and simmer 3 to 4 hours. Stir occasionally to keep it from sticking.

We were well along in years before we discovered the name of this dish had an actual "ing" suffix on the end. For years we listened to our ancestors call this dish "chittlins"

Adapted from: d008266c@dcfreenet.seflin.lib.fl.us (John Williams)
Adapted by Patti Vincent
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Santa Fe Chops with Firecracker Salsa

6 1-1/2 inch thick boneless pork center loin chops
1 Tsbp chili powder
1 Tbsp ground cumin
1 Tbsp ground black pepper

Mix together seasonings and spread evenly on both surfaces of chops. Place chops on a kettle style grill directly over medium hot coals, lower grill hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more. Serve with Firecracker Salsa on the side.

Firecracker Salsa: In a small bowl, stir together 1 20 oz can drained pineapple tidbits, 1 medium diced cucumber, 1 Tbsp fresh lime juice, 1 Tbsp honey, and 1 jalapeno chile, seeded and minced. Cover and refrigerate 4-24 hours to let flavors blend.

From: Nat'l Pork Products/Nat'l Pork Board
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Chuletas de Puerco Criollas (Cuban Pork Chops)

8 thin center-cut pork chops, about 4 oz. each
fresh-ground black pepper
4 cloves garlic
1/4 teaspoon ea. oregano and cumin
1/2 cup sour (Seville) orange juice OR
1/4 cup sweet orange juice mixed with 1/8 cup ea. lime and lemon juice
2 large onions, thinly sliced
1/4 pure olive oil

1) Season the chops with pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a non-reactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate for 2 to 3 hours. 2) Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides. Add reserved marinade, including the onions,cover, and cook until the chops are tender, about 20 minutes. Taken from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz.

A few things about this recipe:
- Cooking with the marinade that the raw meat was in is okay since you'll be cooking it for 20 minutes.
- We browned the chops in the skillet and baked them with the marinade in a baking dish in the oven at 350F instead.
- Cooking the chops for 20 minutes seemed like a long time to us (we usually pan-fry them for 4 minutes on a side). They actually came out very tender, however.

From: dwprosser at umass.edu
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Pork With Rosemary

4 butterfly pork chops
1/3 cup organic extra virgin olive oil
about 2 tablespoons dried, crushed rosemary
salt and pepper to taste

Marinate pork chops in oil and spices for one hour in the refrigerator. Saute in a heavy skillet over medium heat just until done. Serve with a mixed green salad with a good red wine viniagrette. Mashed, garlic-infused chestnuts are a good accompaniment.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Grilled Pork Chops (must do ahead)

1/4 cup fresh lemon juice
2 Tbsp olive oil
3 garlic cloves, minced
1/4 tsp. ground thyme
1/4 tsp. dried oregano
1/4 tsp. black pepper
6 pork chops, 1 inch thick

In a shallow dish, blend all ingredients, except meat. Add pork chops. Cover and chill 12 hours or overnight, turning meat occasionally. To serve, remove meat from marinade. Grill over hot coals 15-20 minutes per side or until done. Baste chops with marinade during grilling.

From: Gretchen Hansen in 3 Rivers Cookbook III
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Pork Chops and Saurkraut

4 to 6 chops
1 lb. of saurkraut
2 grated apples (peeled or unpeeled)
1/3 cup of Ray's Neanderthin ketchup
2 Tbsp. honey
garlic salt and pepper

Brown chops in olive oil. In baking pan mix saurkraut, grated apples, ketchup, honey, garlic salt and pepper. Lay chops on top of kraut, cover and bake at 350 F. for 1 to 2 hours.

From: Binnie Betten
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Apple and Pork Curry

2 tb Olive oil
4 Boneless pork chops; trimmed
1 Small onion; sliced thin
1 Clove of garlic; minced
1 Tart cooking apple
1 Small sweet red pepper
1/2 c Chicken stock
1 ts Arrowroot
1 ts Curry powder
1/2 ts Ground cumin
1/2 ts Cinnamon
Freshly ground black pepper
Chopped parsley or coriander

* The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with arrowroot; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serves 4.

From: The Gazette, 91/02/20.
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Jerk Pineapple Pork Chops

Bring some island flavor to your standard pork chops. Puréed pineapple chunks and traditional jerk flavorings act as the marinade. The chops are then seared along with some pineapple slices until golden brown.

2/3 of a whole (4-pound) pineapple, peeled
1 bunch scallions, sliced crosswise into 1-inch pieces
1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
2 teaspoons dried thyme
4 garlic cloves, smashed and peeled
1 1/2 teaspoons ground allspice
4 bone-in pork chops (3/4 inch thick and about 6 ounces each)
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil

Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice, and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.

Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, 10 minutes per batch, flipping once. (Reduce heat if pork begins to overbrown.) Add 1 tablespoon oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots, 5 to 7 minutes, flipping once. Serve with pork and reserved pineapple marinade.

Cook's Note:

To slice a pineapple, first cut off the leafy top and the base. Stand the fruit on one end and slice the thick skin off in strips, from top to bottom. Cut into rounds, or quarter the pineapple and cut out the core. The flesh can be chopped or cut into strips or chunks.

Everyday Food, March 2011. From: Martha Stewart
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Caillettes Ardèche

Ingredients for 15 people:

500 g pork (including bacon, neck, liver ...)
2 kg chard (leaves and ribs) but you can also put spinach, cabbage salad or even (in addition to or instead)
1 egg
1 large onion
Parsley (a small bunch)
Salt and pepper
pork caul

Poach selected greens and drain their water maximum, ie, letting them drain overnight in a colander or, pressing hard in a towel after having passed under cold water to cool.

Chop the pork with onion, parsley, salt and pepper. It is possible to have the butcher chop the meat.

Add the chopped greens and mix evenly by hand. Add the whole egg.

Make stuffing balls held in one hand and wrap a layer of pork caul that has previously been soaked in cold water.

Arrange in a baking dish. Do not be afraid to tighten them against each other, they will pull apart while cooking.

Put in the oven at 200° C for approximately 30 to 45 minutes.

From: Marmiton
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Caillettes Chabeuil

250 g lean pork loin
375 g pork belly
250 g of pork liver
1 pork caul
2 eggs
150 g of green chard
200 g spinach
salt and pepper

- Prepare spinach and chard.
- Blanch in boiling water for 5 minutes.
- Place them in cold water
- Drain well, squeezing them with your hands.
- Cut into strips.
- Book.
- Chop the meat.
- Mix the vegetables with 2 eggs.
- Salt and pepper.
- Knead the preparation.
- Divide into 12 balls the size of a tangerine.
- Wrap each part in a strainer cut beforehand.
- Flatten, arrange in a baking dish.
- Store in refrigerator 2 hours.
- Preheat oven to 210° C.
- Bake for 40 minutes.
- Return the stomachs after 15 minutes.
- Cool.

From: Cuisine à la Francaise
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Easy BBQ Pork

3-5 lb boneless pork roast or a Boston Butt with a small amount of bone
4-5 cloves garlic, minced
1 medium onion, minced
salt and pepper to taste

1 bottle of your favorite bbq sauce (use the NeanderThin recipe) Place the roast, garlic, and onion in a crock pot on high. Add the salt and pepper and a little bit of water. Cook on high until you can easily shred the pork roast with a fork. I would cook this in my crock pot (Rival) for about 5 hours. Remove the roast and shred the meat removing as much of the fat as possible and the bone. Strain the grease in the crock pot, keeping any bits of garlic and onion left and throwing out the grease. Place the shredded meat back into the crock pot, along with the bits of garlic and onion. Pour the BBQ sauce over all until the meat is covered. Mix well. Continue cooking the pork in the crock pot for about three hours, on low. Very Good.

From: dmferrell@happy.uccs.edu
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Pulled Pork Crockpot Recipe

pork shoulder
1 cup water
basil
rosemary
BBQ sauce (use Neanderthin version)

Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hours.

Adapted from: Johnson (jmjohnsn) in rec.food.recipes on Jun 23, 1999.
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Apple Glazed Pork Roast (Slow Cooker)

3-4 lb. pork loin roast (well trimmed)
salt and pepper
4-6 apples, cored and quartered (peeled, optional)
1/4 cup apple juice
2 Tbsp. raw honey
1 tsp. ginger

Rub roast with salt and pepper. Brown under broiler to remove excess fat, drain well. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine rest of ingredients, spoon over roast. Cook on low for 10-12 hours.

Adapted from: Johnson (jmjohnsn) in rec.food.recipes on March 21, 1999.
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All Day Herbed Pork Roast

3 pounds pork roast or tenderloin
1/2 teaspoon thyme
1/2 teaspoon sage
1 1/2 teaspoon rosemary
1 bay leaf
2 fresh leaves basil
1 apple, cored, and cut into quarters
salt and pepper

Place roast in crock-pot. Cover just to top with water. Add thyme, sage, rosemary, bay leaf, basil, and apple. Add salt and pepper, to taste. Cover, and cook on med. for 5-6 hrs. Note that some people find this recipe bland.

From: CDKitchen
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Fruited Pork

2 pounds pork boneless loin roast
1 1/2 cup mixed dried fruit
1/2 cup apple juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Place pork in 3-4 quart slow cooker and top with fruit. Pour apple juice over pork and sprinkle with salt and pepper. Cover crockpot and cook on low for 7-9 hours until pork is tender.

From: CDKitchen
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Spicy Thai Pork and Carrot Stir Fry

2 tb oil
2 peppers, hot; green and/or red
2 tb pure fish sauce, e.g. Red Boat Fish Sauce
1 onion; cut into narrow
2 loin chops, boneless
3 tb Fresh ginger root; thinly
8 oz Fresh carrots; thinly

In a large deep skillet, over high heat, heat oil until nearly smoking. Place pork in hot pan and let brown, without stirring, about 30 seconds; stir and cook 30 seconds longer. Add carrots, onion, hot peppers and gingerroot to pan, stirring occasionally over highest heat about 6 to 8 minutes, until carrots are crisp tender and onion begins to caramelize. Add 1/3 cup water to pan and scrape loose drippings from bottom. Add fish sauce and stir well until everything is completely coated.

Posted to FOODWINE Digest 26 Sept 1996. From: Laura Hunter
Found at: BigOven
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Spicy Meatballs (Abkhazura)

One of the liveliest preparations from Abkhazia on the Black Sea coast is abkhazura) highly seasoned meatballs served with tkemali sauce. Extra flavor is imparted to the meatballs by wrapping them in lacy caul fat, which also enhances their appearance. But since caul fat is often hard to find here, the meatballs may be shaped without it. This invigorating recipe comes from Marina Mirianashvili. Serves 8.

1 pound pork butt
3/4 pound beef chuck
1 small onion, peeled
4 large garlic cloves, peeled
1/2 to 3/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander seed
1/2 teaspoon dried fenugreek
1/2 teaspoon dried summer savory
2 teaspoons salt
2 tablespoons ground barberry or sumac
1 pound caul fat, if available
Citrus juice (lemon or lime)

Grind together the pork, beef, onion, and garlic. Work the spices in well with your hands. (Stirring with a spoon will not blend the flavors sufficiently.)

Soak the caul fat in warm water with a little citrus juice until it becomespliable, then cut it into 4-inch squares. Place a mound of ground meat mixture on each square and enclose it in the fat to make a plump meatball. Fry the meatballs over low heat until cooked through and nicely browned. Serve with tkemali sauce.

Adapted from: The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein.
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Geera Pork

Geera Pork (Trini Indian cuisine) is very spicy and even though you may be under a little pressure because of the heat, you will always ask for more Geera Pork!

What is Geera? Geera is the Hindi word for Cumin. Cumin are tiny seeds that are among the top three spices used in Indian cooking. Geera is dark in colour and has a distinct odour.

1 lb lean pork
1 teaspoon of salt
1/2 teaspoon of black pepper
2 grated garlic cloves
4 leaves shadon beni
2 pimento
2 teaspoon curry powder
2 hot peppers
2 teaspoons of geera/jeera powder (roasted cumin powder)
1 lime
2 tablespoon oil

Clean the pork and cut up in to pint size pieces. Place in a bowl of water and squeeze the juice of one lime into the water. Allow the pork to soak in the lime water for about five minutes.

Throw out the lime water, rinse the pork and season with salt, black pepper, garlic. Finely chop the shadon bennie, deseed and also finely chop the pimento. Add these two ingredients to the pork. Allow to marinate for at least four hours.

After meat has marinated, put a medium size deep pot on the stove to hot. Add the oil. Cumin seeds can also be used instead of the powder. If you decided to use the cumin seeds, they will have to be roasted in a frying pan (no oil) and then finely crushed with maybe a rolling pin.

Add the curry powder and the cumin (crushed roasted seeds or powder) to a cup of water, mix to form a paste. Carefully a the curry mixture to hot oil and allow to simmer for about 3 minutes. Add the seasoned pork and stir until the port is coated with the curry powder.

Lower heat, cover and allow to simmer in its own juices for about 20-25 minutes or until almost cooked. It may be necessary to add about a half cup of water if the liquid has dried up within the pot to avoid burning. Add remainder of ingredients and stir thoroughly. Cook for an additional 5-10 minutes until tender.

From: www.whatocook.com/geera-pork [dead link]
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Pork and Squash in Coconut Milk

1 tablespoon coconut oil
2 pounds boneless pork, cut into 1-inch chunks
1 large onion, sliced
1 pound butternut squash or sweet potatoes, peeled and cut into 2-inch chunks
1 can coconut milk, about 1 1/2 cups
3 tablespoons nam pla (fish sauce) or salt to taste
Juice of a lime, or more to taste
Chopped cilantro for garnish, optional.

1. Place oil in large skillet or casserole. Turn heat to medium-high. When oil is hot, add pork. Cook without stirring until pork is nicely browned on one side, about 5 minutes.

2. Add onion, and stir. Cook, stirring occasionally, until onion softens, about 5 minutes. Add squash, coconut milk and 2 tablespoons nam pla or soy sauce (or a big pinch of salt), and stir. Bring to a boil. Turn heat to low, cover and simmer about 40 minutes, or until pork is tender but not dry.

3. Uncover, and add remaining nam pla; or taste, and add salt if needed. If mixture is too loose for your taste, raise heat to high and reduce it until it thickens. Stir in lime juice, then garnish with cilantro, and serve.

Yield: 4 servings.

Variation: Substitute 1 1/2 pounds boneless chicken thighs for the pork. The cooking time will be as little as 15 minutes from the time you add the coconut milk. Or use 8 bone-in thighs, skin removed; the simmering time will be about 30 minutes.

Adapted from: Mark Bittman in The New York Times
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Carne Adobado (Spiced Pork)

2 cups red chile purée or 12 tablespoons chile powder
3 pounds fresh, lean pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours. Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more. To serve, add more fresh chile sauce and cook until tender.

From: http://www.cookingpost.com/recipe.htm [now redirects to store]
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Green Chile Stew

24 green chiles, fresh or canned
2 Tbsp olive oil
2 pounds pork loin, cubed
2 large onions, finely chopped
3 cloves garlic, minced
3 cups stewed tomatoes
1 6-oz can tomato paste
2 cups water
1/2 tsp. cumin

If chiles are fresh, parch and peel them. Remove the ribs, seeds and tops. In a large stew pot, heat olive oil. Add pork cubes and lightly brown. Add onions and garlic and brown. Cut chiles into 1" slices and add to pork and onions. Add remaining ingredients and cook about 1 hour until stew is thickened. Adjust seasonings. Can freeze leftovers.

From Mary Jo Hottenstein in 3 Rivers Cookbook III
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Red Chili Stew

2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste

Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.

Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.

Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.

From: http://www.cookingpost.com/recipe.htm [now redirects to store]
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Bacon-Wrapped Pork Tenderloin

Juicy pork tenderloin meets crispy bacon and savory-sweet apples. Simple enough for a weeknight, but impressive enough for a dinner party.

1 (1-pound) pork tenderloin
4 teaspoons olive oil
4 to 5 slices thin-cut bacon (about 4 ounces)
2 pounds Pink Lady apples, or other firm, sweet apples
1 teaspoon kosher salt, plus more for seasoning the tenderloin
Freshly ground black pepper

Heat the oven to 500°F and arrange a rack at the top.

Coat the tenderloin with 1 teaspoon of the olive oil and season with salt and a generous amount pepper. Wrap the bacon around the tenderloin in a spiral so it completely covers the meat. Place on a baking sheet and roast until the bacon just begins to render, about 10 minutes.

Meanwhile, core the apples, slice into 6 wedges each, and place in a large bowl. Add the remaining 3 teaspoons olive oil, measured salt, and pepper. Toss until well coated.

Scatter the apples around the tenderloin without allowing them to touch each other or the pork, and roast until the bacon is light brown, the underside of the tenderloin is browned and the meat registers 150°F on a digital thermometer, and the apples are knife tender, about 10 minutes more.

Set the oven to broil and cook the tenderloin until the apples begin to brown, the bacon is golden brown, and the pork reaches 155°F to 160°F. Let rest at least 5 minutes before serving.

By Aida Mollenkamp and Amy Wisniewski. From: Chow: Recipes [archive.org]
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Bacon Mustard Pork Roast with Stuffed Mushroom Caps

1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps

Preheat the oven to 350 degrees F (175 degrees C).

Use a knife to cut shallow slits into the surface of the roast. Using 3/4 cup of mustard, brush half over the roast, then completely cover it with 10 strips of bacon; brush bacon with remaining mustard. Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 145 degrees F (63 degrees C).

Meanwhile, cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel. Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard. Spoon mixture into the mushroom caps. Place caps in a baking dish and bake for 30 minutes. Serve with sliced pork roast.

From: AllRecipes
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Roast Pork Tenderloin with Orange-Red Onions Salsa

Citrus, chiles, cumin, cilantro-this classic combination of hotweather ingredients goes great with lean, clean pork tenderloin. I enjoy working with the tenderloin, not only because it is healthful but also because it is a good portion size and is very versatile, good for grilling or roasting, whole or shaped into scallops. If you want to grill this instead of baking it, grill over a medium-hot fire for 5 to 8 minutes per side or until done to your liking. Serves 4 as entree.

Salsa:
1 orange, peeled, seeds removed, and divided into sections
1 red onion, diced small
1 teaspoon minced garlic
5 tablespoons lime juice (about 3 limes)
1 teaspoon minced fresh red or green chile pepper of your choice
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1 teaspoon chili powder
Salt and freshly cracked black pepper to taste
2 pork tenderloins, each 10 to 12 ounces
Salt and freshly cracked black
pepper to taste
2 tablespoons oil

Make the salsa: Combine all the salsa ingredients, mix well, and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)

Preheat the oven to 500°F. Sprinkle the tenderloins with salt and pepper and heat the oil in a large saute pan until hot but not smoking. Add the tenderloins and sear them well, 2 to 3 minutes per side.

Place the tenderloins in a very lightly oiled baking pan and bake for 10 to 12 minutes, or until a peek inside shows just a trace of pink at the center. (If you like your pork more well done, just leave it in the oven another 2 to 3 minutes.)

Remove the tenderloin from the oven, allow it to sit for 5 to 10 minutes, cut it into inch-thick slices, and serve with the orange-red onion salsa.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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"Mom's" Pork Roast

But I made some changes that she probably would be shocked by! Anyway, I thought it was tasty and kind of different, so here it is:

1 pork roast (I use the kind that is 2 pieces tied together with string, so I can take them apart and get the spices more evenly distributed)

Fresh garlic, minced (about 2 heaping teaspoons)
Fresh basil, minced (about 2 heaping teaspoons)
Rosemary (fresh or dried)
Fresh ground pepper

Wash the meat well, liberally rub the spices on all sides of the meat. Heat some olive oil in a skillet over high or medium-high heat, and braise the roasts on top and bottom. Put into a deep baking pan and scrape in the herbs and oil from the skillet.

1 large onion, cut in strips
1 or 2 apples, cored and cut up (I use Granny Smith apples)
1 small to medium lime, quartered
1 rather large jalapeno pepper, sliced and seeded
(OK, I also put in some baby carrots, but you can skip that)

Put vegetables in pan on top of meat. Add water until meat and most vegetables are covered. Cover and bake at 350 until meat thermometer reaches the correct temperature for pork.

The combination of flavors from the basil, lime, and jalapeno make the juice very yummy. I hope you like it!
By Susan B. Posted to the PaleoRecipe Mailing List, March 2001

You can make a paste of the same spices and mix with 1/4 cup each olive oil and mustard, rub into and on a boneless leg of lamb. Let marinate for a day or two in the fridge, set out early enough to reach room temperature and cook on the grill to desired doneness.
By Oliva. Posted to the PaleoRecipe Mailing List, March 2001
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Uncured Bacon Tips

It seems no matter how I fried uncured bacon, I always ended up with bland, chewy bacon. This is what I do: I lay my uncured bacon on a cookie sheet and bake it at 325° for 35-45 minutes turning it once at the half way threw the cooking time. I also sprinkle with one or more seasonings such as, garlic, oregano, rosemary, turmeric or just plain sea salt. I even tried nutmeg and cloves, interesting taste on bacon!!!
By Trish Tipton. Posted to the PaleoRecipe Mailing List, Dec. 2000

Broil it on a barbequeue - it's wonderful, flaky and delish!

By Caroline A Tigeress. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Butterflied Pork Loin

one bunch parsley (I use Italian flat leaf)
4 or so cloves of garlic (this is totally to taste and this dish is from Provence so garlic is abundant)
several salted anchovy fillets, rinsed
2/3 c. pitted olives (do NOT use those canned things - nicoise would be nice but if you can't get those, picholine or even kalamata)
several leaves of fresh sage
1/2 c. apple juice

Roughly chop everything and stuff in the loin. Truss. Place in a baking dish just a bit larger than the roast and pop into a 450 degree oven for 10 minutes. Turn the oven down to 325 and roast for about 1 hour basting with the drippings for the first 30 minutes. Then switch to the apple juice and baste every 4 or 5 for the remaining cooking time.

From: Robin Ringo
Adapted by Patti Vincent
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Roast Pork and Taro

1-1/4 to 1-1/2 pounds taro (2-3 inches long)
1 piece fat-trimmed, boned and tied pork butt or shoulder (2to2-1/2 pounds)
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
2 cups fat-skimmed chicken or beef broth
4 cups chopped washed spinach leaves

In a 4 or 5 quart ovenproof pan over high heat, bring 2 quarts water to a boil. Add taro and cook 5 minutes. Drain and let cool. With a knife, peel taro and cut away any bruised or decayed spots. Cut taro into 1 inch chunks. Rinse pan. Rinse pork and set, fatty side up, in pan. Add taro, onion, ginger, and broth. Cover and bake in a 375F oven until meat is very tender when pierced, about 2-1/2 hours. Uncover and stir spinach into juices. Bake until meat is lightly browned, about 30 minutes more. Then broil about 8 inches from heat until meat is richly browned, about 5 minutes longer. Cut strings from pork, slice meat (it tends to tear apart), and serve with taro mixture and juices. Season to taste.

From: Sunset, Nov. 1998
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Pork Roast and Cabbage

2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
1/3 cup of tomato juice
pepper and cayenne pepper to taste

Saute cabbage, pork and onions in olive oil. Add lemon juice, tomato juice and seasonings and cook covered until vegetables are tender.

From: Binnie Betten
Adapted by Patti Vincent
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Spicy Pork

1 lb pork tenderloin cut in half and butterflied

Rub with this mixture:
1 tsp salt (or to taste)
1/4 tsp garlic powder
1/4 tsp pepper
1/4 tsp thyme
generous pinch of ground allspice

Preheat oven to 350. Put 2 tablespoons olive oil in a roaster pan and brown tenderloin pieces on all sides to seal in juices. Bake about 40 minutes. This is absolutely delicious with applesauce or puréed pears, and also with mashed turnips.

From: Kerry Townley-Smith on the PaleoFood list. Posted 30 April 1999.
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