70332 chef roasted pork crab shiitake Recipes

fresh figs , cut in half lengthwise, grand marnier, boneless pork loin, fresh thyme, chopped, salt, pepper, orange marmalade, brown sugar

boneless pork top loin, salt and pepper, tomato sauce, catsup, vinegar, brown sugar, dark corn syrup, water, chili powder, cornstarch, curacao

pork tenderloin, garlic cloves, peeled and halved, salt, divided, black pepper, paprika, plain fat-free yogurt, dijon mustard, dried tarragon leaves, extra virgin olive oil

smuckers pure apricot jam, grainy mustard, soy sauce, garlic clove, crushed, salt and pepper, pork tenderloin

whole pork loin, olive oil, salt and black pepper, apple juice, fresh rosemary, finely chopped (or 1 tsp dried rosemary), sugar, cornstarch, cold water

pork tenderloin, frozen apple juice concentrate, thawed, dijon mustard, fresh rosemary leaves or 2 1/2 tsp dried rosemary, garlic, crushed, ground black pepper

pork tenderloin, olive oil, dried rosemary, minced garlic, salt and pepper

boneless pork loin, salt, dried marjoram, caraway seed, butter

garlic, minced, kosher salt, fresh thyme leave, dijon mustard, boneless pork loin, trimmed and tied, fennel bulbs, tops removed, carrots, peeled and thickly sliced diagonally, new potatoes, quartered, onions, thickly sliced, olive oil, unsalted butter, melted, salt & freshly ground black pepper

pork tenderloin, trimmed and cut crosswise into 2 large pieces, salt and pepper, vegetable oil, onion, chopped, hoisin sauce, honey, sesame oil, soy sauce, challah rolls, split (3 to 4 inches wide )

acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on (see note ), garlic cloves, peeled, dried rosemary, coarse salt, ground pepper, pork tenderloin, olive oil, hoisin sauce

boneless pork loin, trimmed, brand boiled cider, powdered ginger, salt, olive oil, garlic cloves, minced, rosemary, crumbled, lemon juice, brand monadnock harvest hard alcoholic cider, marquis de saint-loup brand pommeau de normandie

pork butt, hawaiian salt or 3 tbsp sea salt, ti leaves, water

bay leaves, pitted prunes, pork tenderloin, salt & freshly ground black pepper

maseca cornflour , for tamales (maseca is the brand name, it is mexican corn flour), warm water or 2 cups stock, baking powder, salt, vegetable shortening, butter, dry corn husks, pork (boneless shoulder works best), vegetable oil, chicken broth, tomatillos, onion, peeled and quartered, garlic cloves, stem removed, jalapenos or 2 serrano peppers, chopped cilantro, lime juice, salt , to taste

pork chops, bone-in, 1/2-inch thick, paprika, ground, cumin, ground, cayenne pepper, ground, black pepper, freshly ground, salt, sweet potatoes , medium-sized, skin-on, cut into 1-inch x 1-inch cubes, olive oil, maple syrup

pork loin, brown sugar, dry mustard, salt (i use seasoning ), sage, thyme, black pepper, garlic powder, onion powder, beef stock, worcestershire sauce, dijon mustard, soya sauce, port wine or 1/2 cup sherry wine, spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions, beef stock or 1 cup chicken stock, port wine or 1/4 cup sherry wine, cornstarch

unsalted butter, ras el hanout spice mix, ripe pears, peeled, cored, each cut into 6 wedges, olive oil, onion, chopped, dried apricots , soaked in warm water 30 minutes, drained, chopped, beef broth, honey, pork tenderloin, almonds, toasted