Grilled Pork Tenderloin with Apple Butter Glaze

Ingredients

• 1 cup Musselman's Apple Butter
• 2 tablespoons Vidalia onion, finely chopped
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine or white cooking wine
• Salt and pepper to taste
• Vegetable oil
• 2 boneless pork tenderloins, trimmed (1 - 1.5 pounds each)

Preparation

1. In medium bowl, whisk together apple butter, onion, mustard and wine. Season with salt and pepper to taste.
2. In small sauce pan, bring apple butter mixture to a boil, stirring constantly. Set aside a few tablespoons of the glaze to drizzle on the cooked meat before serving.
3. Preheat grill to medium high. Brush pork with oil and season with salt and pepper.
4. Over direct heat, brown tenderloin on all sides, about 5 minutes total. Brush meat with glaze and, if grill allows, move to indirect heat. Turn every 5 - 6 minutes to prevent glaze from scorching, brushing occasionally with additional glaze. Cook meat to an internal temperature of 160°F (cooking time will vary from 25 - 40 minutes, based on thickness of tenderloins and type of grill).
5. Remove from grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with reserved glaze, and serve immediately.

Cook Time

25 - 40 minutes

Serves

Servings: 4

 Source

Musselman's

© 2013 All rights reserved.

Glazed Pork Belly With Ginger Barbecue Sauce

Ingredients

For the pork and cornbread:

• Kosher salt
• 1 teaspoon packed light brown sugar
• 1 1-pound slab pork belly, skin removed
• Vegetable oil, for brushing
• 4 squares cornbread

Cherry Swirled Cheesecake

Ingredients

• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 1 (21-ounce) can cherry pie filling or topping
• 1 teaspoon grated orange rind
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 3 eggs
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

Turkey Sloppy Joes

You'll Need:
1/2 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 lb lean ground turkey
1 1/2 cups tomato sauce
2 Tbsp tomato paste
2 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1/2 Tbsp chili powder
10-12 shakes Tabasco or other hot sauce
Salt and black pepper to taste
4 whole-wheat or sesame rolls, split and toasted

Honey and Spice Sautéed Pork Hand Tacos

Ingredients

• 1 pound thinly-cut boneless chops (1/2-inch thick), cut into strips
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/2 teaspoon ground chipotle pepper (smoked or plain paprika can be used as an alternative)
• 8 small corn tortillas, warmed
• 1 cup shredded romaine lettuce
• 1 cup pico de gallo*
• Sour cream or crema to taste

Preparation

1. In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.
2. Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.
3. Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.

Quinoa Salad with Wild Blueberries

Ingredients

• 1 1/3 cups fresh or frozen Wild Blueberries
• 2 tablespoons raspberry vinegar (or red wine vinegar)
• 1/2 teaspoon coarsely ground pink peppercorns
• 1/2 cup quinoa
• 1/4 teaspoon salt
• 1 medium zucchini
• 3 ounces Havarti cheese
• 1 cup 2% milk fat cottage cheese
• Fresh mint

Strawberry Ricotta Stuffed Whole Grain French Toast

Ingredients

• 1/2 cup low-fat ricotta cheese
• 2 teaspoons granulated sugar
• 4 large eggs, beaten
• 1/2 cup milk
• 1/2 teaspoon vanilla extract, divided
• 8 slices Roman Meal bread
• 2 cups fresh, sliced strawberries, divided
• Nonstick cooking spray
• Powdered sugar
• Maple syrup (optional)