Pulled Pork Mac & Cheese

 https://www.nutmegnanny.com/pulled-pork-mac-cheese/

Garlic Pork Tenderloin

Pork
2 tbsp olive oil
1 tbsp sea salt
4 oz butter sliced into 6 slabs
2 tbsp diced garlic
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp sage

Season pork with salt and pepper.
Brown pork in sauce pan with olive oil.
Rub down pork with herb mix and place in foil wrap.
Add butter slices on top of pork and cover with wrap.
Bake at 350 deg F for 25 minutes.
Remove and let rest for 5 minutes then slice and serve.

Calgary Stampede Ribs

Pork Baby Back Ribs

Mix the following spices for a dry rub:

1/4 cup Montreal steak spice

2 Tbsp black pepper

2 Tbsp garlic powder

2 Tbsp onion powder

1 Tbsp chili powder

1 tsp paprika

 

Then mix up the BBQ sauce:

1/2 cup ketchup

1/8 cup soy sauce

1/8 cup Worcestershire sauce

1 Tbsp chili powder

1/2 cup Italian salad dressing

1 tsp tobasco sauce

 

Rub plenty of dry rub spice on the ribs. Barbecue ribs slowly at medium temperature for about 15 minutes. Cut up ribs into single portions. Mix everything together with all the BBQ sauce. Cover roaster with foil. Bake in 250 deg F oven for 2 hours.

Pork Tenderloin With Apple-Mustard Sauce

2 pork tenderloins (12 oz/340 g each)
Salt and freshly ground black pepper

Sauce
1 Tbsp butter
1/3 cup finely minced shallots
2 Tbsp grated gingerroot
1 tsp minced garlic
1/3 cup apply jelly
3 Tbsp Dijon mustard
2 Tbsp cider vinegar
1/4 tsp salt and freshly ground black pepper
1/4 cup light sour cream

Before grilling pork, get all of the sauce ingredients ready so you can whip up the sauce while the cooked pork is resting. 

Preheat grill to medium-high heat. Sprinkle port with salt and pepper. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill pork for about 16 minutes, turning occasionally. The outside should be nicely browned and the centre should just have a trace of pink. Transfer pork to a plate, cover with foil, and let rest while you make the sauce. (You could also roast pork in the oven: brush pork lightly with olive oil, then sprinkle with salt and pepper. Roast at 350 deg F for about 40 minutes).

To make sauce, melt butter in a small non-stick skillet over medium heat. Add shallots, gingerroot and garlic. Cook and stir until shallots begin to soften, about 2 minutes. Be careful not to burn them. 

Add apple jelly, Dijon mustard, vinegar, salt and pepper. Mix well. Cook and stir for 3 minutes, until jelly completely melts and sauce begins to thicken. Reduce heat to low if it's bubbling too much. Remove from heat and stir in sour cream. 

To serve pork, slice it thinly and arrange on a small platter. Drizzle sauce over pork.

Normandy Pork with Apples, Celery and Walnuts

Oven Temp: 325 deg F (160 deg C)

2 Tbsp oil
500g pork fillet, trimmed of visible fat and cut into cubes
8 celery stalks, cut across into 5 cm lengths, leaves reserved and chopped
1 onion, roughly chopped
1-3/4 cup dry cider or apple juice
1 bay leaf 
pepper to taste
1-1/2 cups long grain rice
4 cups boiling reduced-salt chicken stock
3 crisp dessert apples, preferably red-skinned
3/4 cup broken walnuts

Heat the oil in a flameproof casserole dish, add the pork and fry, stirring frequently for 5 minutes or until browned on all sides. Add the celery and onion and fry gently for about 10 minutes or until softened. Pour in the cider or apple juice and add the bay leaf. Season with pepper. Bring to a boil, then cover the casserole and transfer to the oven. Cook the casserole for 1-1/4 hours or until the pork is tender.

About 40 minutes before the pork is ready, place the rice in an ovenproof dish and pour over the boiling stock. Stir well, then cover and place in the oven to cook with the pork.

About 25 minutes before the end of the cooking time, quarter and core the apples but do not peel them. Slice the quarters thickly, then add to the pork and continue cooking. 

Meanwhile, heat a small frying pan over medium heat, add the walnuts and cook, stirring, until lightly toasted. When the pork is tender, stir in the walnuts and taste for pepper. Garnish with the chopped celery leaves and serve hot, with the rice.

Variations: Add 1 chopped garlic clove and 1 tsp chopped fresh ginger to the onion and use freshly squeezed orange juice instead of the apple cider or juice. Replace the apple slices with the segments of 2 oranges, adding them 10 minutes before the end of the cooking time. Garnish the casserole with shreds of orange rind. Cook the rice in a mixture of orange juice and vegetable stock.

Pork Marinade

1 medium onion, chopped
1/3 cup vegetable oil
1/4 cup pineapple juice
1/8 tsp garlic powder
1/2 cup soy sauce
2 Tbsp brown sugar