> So... if you have ideas for the remaining tough pork---about three or
> four pounds---please share. I thought about 'South American Pork soup"
> because it can be simmered forever, but we've had soup already this
> week. Nothing with kraut, please. I love it, the wife likes it, the
> girls can't stand to be in the same house when it's cooking....
>
> Thanks! -- Terry

These are some of my favorite pork recipes. All easy and delicious. I
dislike the Kroger porkloins anymore because of them being saline
injected. I wish I could find a supplier of old fashioned fatty free
range pigs...

* Exported from MasterCook *

Roast Pork Loin with Apples and Mushrooms

Recipe By :Southern Living; Ouida Hamilton, Birmingham, Alabama.
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless rolled pork loin roast -- well trimmed
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apple cider
2 tablespoons dry white vermouth -- (sherry works well)
1 cup chicken broth
1 cup whipping cream
3 tablespoons butter -- divided
3 small cooking apples, peeled, cored and cut 8ths
3/4 pound fresh mushrooms -- sliced

Sprinkle roast with seasonings and place in lightly greased baking pan.
Bake at 450 degrees for 20 minutes; reduce heat and roast at 325 degrees
for another 1 hour and 15 minutes or until a meat thermometer reaches
160 degrees.
Remove roast to platter and keep warm, letting stand 10 minutes before
slicing.
Place roasting pan over medium heat; add apple cider, stirring to scrape
up any drippings. Add vermouth, chicken broth and whipping cream. Bring
to a boil and cook 15 minutes or until thickened. Stirring often.
Remove from heat.
Melt 1 1/2 T. butter in skillet and add apples and cook till golden,
turning once. Remove from skillet and keep warm.
Melt remaining 1 1/2 T. butter in skillet and saute mushrooms till
tender. Stir in cream mixture and cook ingredients over low heat until
thoroughly heated.
Place 3 slices or roast pork on plates and spoon about 1/4 cup sauce
mixture over meat and serve with apple slices.



* Exported from MasterCook *

Pork Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Mexican
Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork top loin -- sliced 1/8" thick
2 cloves garlic -- minced
1 teaspoon oragano
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons orange juice
2 tablespoons vinegar
1 tablespoon oil
1 medium onion -- sliced
1 green pepper -- sliced

slice pork across grain into 1/8th inch strips. Marinate in garlic,
oragano, cumin, salt, orange juice, vinegar and tobasco for 10 min.
Heat heavy skillet to sizzling hot. Add oil and pork. Stir fry till no
longer pink (3-5 min) with peppers and onions.


* Exported from MasterCook *

Pork and Apricot Curry

Recipe By :The Virginia Pilot-Ledger Star
Serving Size : 4 Preparation Time :0:00
Categories : Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork shoulder roast
8 3/4 ounces canned apricot halves
1 tablespoon shortening
3/4 cup chopped onion
2 teaspoons curry powder
1 teaspoon flour
3/4 teaspoon salt
1/4 cup golden or seedless raisins
1 tablespoon vinegar
hot cooked rice

Cut pork into 3/4 inch cubes. Drain apricot halves, reserving syrup.
Cut apricot halves into chunks. In skillet lightly brown pork cubes in
shortening over moderate heat. Pour off drippings. Add onion. Cook
until tender. Stir in curry powder, flour and salt and cook 1-2
minutes. Add apricot chunks, apricot syrup, raisins and vinegar. Mix.
Cover and cook on low heat about 45 minutes or till meat is tender.
Serve over rice, top with desired condiments.