Pork Tenderloin with Cinnamon-Pineapple

Transcription

1 Pork Tenderloin with Cinnamon-Pineapple Cinnamon and cilantro? You bet. Juicy pineapple and a bit of chopped fresh ginger root make this lean pork tenderloin a sweet and sour favorite. Did you know? Finely grated ginger can be saved in the freezer for use in other recipes too. Cook Time: 20 Minutes 1 pound Smithfield Pork Tenderloin (cut into 8 crosswise pieces) 1/4 t. salt 2 T. margarine divided 1 medium red bell pepper cut into julienne strips 1 can (8 ounce) pineapple chunks in natural juice undrained 1/2 c. dry white wine 1 T. peeled finely chopped fresh ginger root 1 T. finely chopped fresh jalapeno pepper 1/8 t. cinnamon 1 T. chopped fresh cilantro Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness. Heat 1 T. margarine in large skillet over medium heat. Add pork pieces; cook 3 to 4 minutes per side or until pork is tender. Place pork pieces on serving plate; keep warm. Add remaining 1 T. margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low. Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 c. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro. Serve with fruit and a salad of fresh greens.

2 Sweet & Spicy Pork Tenderloin Tarragon gives this popular pork tenderloin its subtle spiciness. And for sweetness? A hint of honey (just a touch) makes the perfect counterpoint in this main course meal. Cook Time: 5 Minutes 1 pound Smithfield Pork Tenderloin cut crosswise into 2- inch pieces 2 t. dried tarragon leaves 1/2 t. dried black thyme leaves 1/4 t. black pepper 1/4 t. cayenne peper Dash salt 2 T. margarine melted 1 1/2 T. honey In small bowl combine tarragon, thyme, pepper and salt; blend well. Brush both sides of each pork tenderloin piece with margarine; sprinkle both sides with seasoning mixture. Arrange tenderloin pieces on broiler pan. Broil 5 to 6 inches from heat for 2 minutes per side. Remove from broiler. Brush top side of each piece with honey. Serve with french-cut green beans and a baked tomato sprinkled with herbed bread crumbs.

3 Grilled Pork Tenderloin with Apricot-Mustard A honey mustard sauce is good but add the mellow sweetness of apricots and suddenly it gets even better. Try this one this weekend and see for yourself what it does for a tasty grilled pork tenderloin. Cook Time: 15 Minutes 1 Smithfield Pork Tenderloin (about a pound) 3 T. apricot preserves 5 T. honey mustard Season tenderloin with salt and pepper; in small bowl stir together the preserves and mustard. Grill pork over a medium-hot fire brushing with mustard mixture, frequently turning once or twice until just done (about 15 minutes.) Serve with couscous, a cool cucumber & onion salad in Italian dressing.

4 Pork Tenderloin with Cilantro-Lime Pesto Pesto is an all-in-one herb seasoning and cheese mixture that brings a unique flavor to foods. Make your own for this elegant pork tenderloin dish. A dash of lime and cilantro give the pork a delicious southwestern flair. Serves: 6 Cook Time: 20 Minutes 1 1/2 pound Smithfield Pork Tenderloin 1 T. minced garlic 2 T. minced ginger 1/4 c. minced green onions 1 T. minced cilantro 1 t. minced jalapenos 1/2 t. black pepper 2 T. lime juice 2 T. olive oil 1/2 c. grated jalapeno cheese 1/4 c. toasted pine nuts Cut tenderloin lengthwise almost in half. Lay out flat. Chill. Combine next seven ingredients in food processor puree. Add olive oil slowly until mixture thickens. Spread half of mixture over tenderloin. Spread grated cheese over pesto. Re-form tenderloin and tie to secure. Spread remaining pesto over tenderloin. Chill for several hours. Preheat oven to 400 degrees F. Place tenderloin on a rack in a shallow baking pan and roast until firm about 20 minutes. Remove from oven; cover and keep warm. Let rest for 10 minutes; reserving all juices. Remove string from tenderloin cut into eight slices. Arrange on plates. Pour any warm juices over slices. Sprinkle with toasted pine nuts to serve. Serve with pepper-flake pasta and asparagus spears.

5 Grilled Jerk Pork Tenderloin with Curried Peaches The pork tenderloins are marinated in a Caribbean-flavored paste, then grilled to sear with smoky flavor. Serves: 8 Cook Time: 45 Minutes Grilled Jerk Pork Tenderloin: 2 (3/4 - to 1-pound) Smithfield Pork Tenderloins 2 green onions, sliced 1/2 to 1 seeded jalapeno 2 tablespoons chopped fresh thyme 2 teaspoons Kosher salt 1/2 teaspoon ground allspice 1/4 teaspoon black pepper 2 tablespoons fresh lime juice 1 tablespoon unsulfured molasses Grilled Curried Peaches: 2 tablespoons fresh lemon juice 2 tablespoons honey 1/2 teaspoon curry powder 1/8 teaspoon Kosher salt 1/8 teaspoon red pepper 3 to 4 peaches, peeled, pitted and halved Grilled Jerk Pork Tenderloin: Combine green onion, jalapeno, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender; process until smooth. Put pork in a non-reactive dish and rub all over with marinade. Cover and refrigerate at least 8 hours, turning occasionally. Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place tenderloins on grate. Grill 25 to 30 minutes for medium, 160 degrees F. on an instant read thermometer, turning occasionally; centers will be slightly pink. Let the tenderloin rest for 10 minutes. Slice and serve with Grilled Curried Peaches. Grilled Curried Peaches: Combine lemon juice, honey, curry powder, salt and red pepper in a bowl; stir well. Brush 2 tablespoons all over peaches. Reserve remaining mixture for brushing. Prepare grill for medium, direct heat. Coat cooking grate with grill spray; place peaches on grate. Grill 6 to 7 minutes on each side or until tender and marked, brushing with remaining mixture. (These can be grilled with the sweet currybrushed peaches alongside the tenderloins below to add fresh flavor and vibrant color to the meal.) Transfer peaches to a cutting board, and slice.

6 Peachtree Pork Salad The perfect luncheon entree this attractive salad stars a lean pork tenderloin cut into chunks and the sweet mellow taste of peaches. A bed of buttery-soft salad greens and alfalfa sprouts complete the dish. Cook Time: 15 Minutes 1 Smithfield Pork Tenderloin (about 1 pound) 1 jar (10 ounce) peach preserves 1/4 c. white wine vinegar 2 T. Dijon-style mustard 1 package (10 ounce) mixed salad greens 2 c. fresh or frozen (thawed) peach slices OR 1 can (16 ounce) sliced peaches drained 1 small red onion cut into 1/8-inch thick slices and separated into rings 1/2 c. alfalfa sprouts In a small bowl blend preserves, vinegar and mustard. Cut pork tenderloin in half lengthwise cutting to but not through bottom; open and flatten. Brush both sides of pork tenderloin with 1/3 c. preserve mixture. Place on broiler pan; broil 4 to 6 inches from heat 5 to 6 minutes. Turn; brush with additional 2 T. preserve mixture. Broil additional 7 minutes. Arrange greens on four plates. Cut pork tenderloin into 1/2-inch-thick slices. Place pork tenderloin peach slices, raspberries, onion rings and alfalfa sprouts on greens. Drizzle with remaining preserve mixture. Serve this delicious main meal salad with hot crusty rolls.

7 Southwestern Grilled Pork Tenderloin Cumin is a popular spice in the southern part of India and here it s teamed with classic southwestern spices to create a full-bodied aromatic rub for this tasty tenderloin. Kabob it for a quick grilling with your favorite vegetables or cook and serve it sliced. Serves: 6 Cook Time: 20 Minutes 2 Smithfield whole Pork Tenderloins about 1 1/2 pounds total 5 t. chili powder 1 1/2 t. oregano 3/4 t. ground cumin 2 garlic cloves crushed 1 T. vegetable oil In small bowl mix all seasonings and vegetable oil together. Rub mixture over all surfaces of tenderloin. Cover and refrigerate 2 to 24 hours. Grill over medium-hot coals turning occasionally for 15 to 20 minutes. Pork is done when there is still a hint of pink in the center. Slice to serve. Serve with grilled vegetables and seasoned potato wedges.

8 Rosemary Grilled Tenderloin with Blue Cheese Rosemary and pork are a great pairing. Cook Time: 8 Minutes 1 (1-pound) Smithfield Pork Tenderloin 1/4 cup minced fresh rosemary 1 tablespoon minced fresh garlic Kosher salt Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 to 3 ounces blue cheese, crumbled Combine rosemary, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Place pork tenderloin on a plate; brush tenderloin with olive oil. Rub herb mixture all over tenderloin. Cover and refrigerate 2 hours or up to overnight. Prepare grill for medium-high heat. Place tenderloin on oiled grill rack; grill until slightly pink in center, about 15 minutes. Let stand 3 minutes; cut into diagonal 1/2 inch slices on a platter, and fan out the slices. Sprinkle with blue cheese.

9 New England Pork Tenderloin This fall favorite uses a mellow pumpkin pie spice and combines it with the tartness of apples and lemon juice for a basting sauce that goes beautifully with pork. The finished roast looks impressive on the table especially served with a seasonal vegetable like baked acorn squash. Cook Time: 30 Minutes 1 pound Smithfield Pork Tenderloin trimmed 1/4 c. apple jelly 2 T. lemon juice 1/2 t. pumpkin pie spice vegetable cooking spray 2 tart red cooking apples unpeeled cored, thinly sliced Heat oven to 375 degrees F. In small bowl combine apple jelly lemon juice and pumpkin pie spice; blend well. Spray roasting rack with nonstick cooking spray; place in shallow pan. Place pork tenderloin on prepared rack brush with half of the apple jelly mixture. Roast at 375 degrees F. for 20 to 30 minutes. Let stand 5 to 10 minutes. Serve with baked winter squash and warm rolls.

10 Pork Tenderloin with Gingersnap Gravy The spicy sharp taste of ginger gives this hearty sauce its snap. Slice the tenderloin medium thick and smother it in the gravy. You won t mind a bit if the sauce mixes in with a side of rice or multi-colored pasta. Serves: 2 Cook Time: 25 Minutes 1 Smithfield whole Pork Tenderloin (about 12 ounces) 2 tablespoons butter or margarine divided 1/2 cup water 1/4 cup sliced green onion 2 tablespoons chopped celery 1 clove garlic minced 1 tablespoon cornstarch 1/2 teaspoon ground ginger 1/4 teaspoon pepper 1/8 teaspoon dried thyme crushed Dash rubbed sage In a large skillet melt 1 T. butter. Add tenderloin and brown quickly on all sides. Remove from heat and gradually add water. Cover and cook over low heat for minutes or until pork is done. Remove tenderloin; keep warm. Drain drippings into a 1-c. measure; set aside. In skillet melt 1 T. butter. Add green onion, celery and garlic; sauté about 4 minutes or until crisp-tender. Combine cornstarch, ginger, pepper, thyme and sage; mix well. Push vegetables to side of skillet; add cornstarch mixture stirring until smooth. Add reserved drippings; cook over medium-high heat until thickened and bubbly. To serve slice pork and serve atop gravy. Serve in slices with multi-colored pasta and a green salad.

11 Peppered Pork Tenderloin Two ingredients you probably have already in your spice cabinet are all it takes to make a spicy rub for this delicious tenderloin. The light lemon flavor takes this peppered roast to a whole new level and makes it versatile enough to go with anything from pasta to pilaf on the side. Cook Time: 25 Minutes 1 Smithfield whole Pork Tenderloin (about one pound) 2 t. lemon pepper 1/2 t. cayenne (red pepper) OR pepper blend seasoning Rub tenderloin all over with combined peppers; place in shallow roasting pan and roast in 425 degrees F. oven for minutes. Let roast rest for 5 minutes before slicing to serve. Serve with buttered pasta potatoes or rice and accompany with greens.

12 Roast Pork Tenderloin With Cherry-Cranberry Glaze This beautiful dish takes the tartness of cherries and cranberries and sweetens them with brown sugar for a wonderfully fresh taste for the holidays. Serve the tenderloin sliced with a sweet spread of glaze and garnish with whole berries. Cook Time: 35 Minutes 2 whole Smithfield Pork Tenderloins (a total of about 1 1/2-2 pounds) 1 16-ounce can unsweetened tart cherries Cherry-flavored juice 4 t. cornstarch 1/4 c. brown sugar 1/2 c. dried cranberries 1 t. yellow mustard Heat oven to 425 degrees F. Season pork tenderloins with salt and pepper; roast in shallow roasting pan for minutes. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Serve tenderloins sliced. Glaze: Drain cherries reserving juice. In a small bowl stir cornstarch into 2 T. juice. In small saucepan combine cornstarch mixture with remaining juice, cherries, brown sugar and cranberries. Cook; stirring until mixture boils and thickens; stir in mustard. Serve with a fresh spinach salad and roasted red potatoes. Garnish with whole berries and cherries.

13 Honey Pork Tenderloin Kabobs Give your grill a new thrill with these spiked kabobs. Cook Time: 10 Minutes 1-1/2 Smithfield pounds pork tenderloin, cut into 24 oneinch cubes 3-4 sweet potatoes cut into 24 one-inch cubes 4 medium ripe unpeeled peaches, pitted and quartered 4 green peppers, each cut into 8 two-inch pieces 8 yellow onion, each cut into 4 two-inch pieces Olive oil for grilling Glaze: 1/2 cup bourbon or 2 T. cider vinegar 1/2 cup honey 1/2 cup mustard 1 teaspoon dried tarragon Mix glaze ingredients in a bowl; stir well and set aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

14 Apricot-Dijon Pork Salad Grilled pork glazed with a piquant apricot mixture makes a beautiful presentation atop a dinner salad sporting dried cherries, cheese and toasted pecans. Cook Time: 15 Minutes 1 Smithfield Pork Tenderloin, about 1 pound 1 cup apricot preserves 1/4 cup white wine vinegar 2 tablespoons Dijon-style mustard 1 teaspoon ground ginger 1 10-oz. package mixed salad greens 1 15-oz. can apricot halves, drained, and sliced 1/2 cup dried tart cherries 4 ounces Provolone cheese, cut into 1/2-inch cubes 8 green onions, sliced 1/4 cup toasted pecan pieces* In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.) Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture. *To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F oven for about 10 minutes. Let cool, chop coarsely. Serve with warm dinner rolls for a special spring or summer supper.

15 Grilled Tenderloin with Garlic-Cilantro Butter The savory cashew nut is native to America and adds a flavor that s very distinctive. It s presence in the rice becomes just one of the remarkable tastes in this complete meal featuring a juicy pork tenderloin marinated in garlic and oil and topped with a buttery garlic and cilantro sauce. Serves: 6 Cook Time: 10 Minutes 1 1/2 pound Smithfield Pork Tenderloin 1/4 c. roasted garlic and oil (recipe follows) 1/2 c. olive oil 1/4 bunch fresh cilantro chopped 3 T. lime juice Freshly ground pepper Cashew Rice (recipe follows) Garlic-Cilantro Butter (recipe follows) Cut tenderloins crosswise into 1-inch pieces; flatten slightly. Combine next five ingredients; marinate pork in mixture 4 hours refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2 to 3 minutes per side. Serve atop Cashew Rice; top each serving with 1 t. of Garlic- Cilantro Butter. Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes until garlic is soft. Cashew Rice: To hot rice cooked stir in 1 t. grated ginger sauteed green onion and garlic and 1/2 c. cashews. Garlic-Cilantro Butter: Process together 1/2 pound butter 1/4 c. fresh cilantro and 2 T. EACH roasted garlic and lime juice. Serve with buttery cashew rice and roasted peppers.

16 Tailgate Pork Sandwich Liven up your next tailgate party with these marinated pork sandwiches. Serves: 8 Cook Time: 20 Minutes 2 Smithfield Pork Tenderloins, about 1 pound each Chef Tom's Marinade (see recipe below) Orange Aioli (see recipe below) 8 kaiser rolls, sliced in half 2 tomatoes, thinly sliced 3 cups chopped looseleaf lettuce 1 Vidalia onion (or any sweet onion), thinly sliced Place pork tenderloins in two heavy-duty, resealable bags. Pour half of Chef Tom's Marinade in each bag and seal; marinade in refrigerator for 8 to 24 hours. Prepare medium-hot grill. Remove pork from marinade; discard marinade. Grill pork for 15 to 20 minutes, or until internal temperature is 160 degrees F. Toast rolls on the grill. Spread Orange Aioli on toasted side of rolls. Slice tenderloins for sandwiches. Layer pork onto bottom of rolls; add tomatoes, lettuce and onions. Serves 8. Chef Tom's Marinade: 4 cups orange juice 1 cup soy sauce 2 tablespoons chopped garlic 1/2 cup Dijon mustard 1/2 cup honey 1 teaspoon cayenne pepper Whisk all ingredients together until well blended. Orange Aioli: 1 cup mayonnaise 1/4 cup orange juice 1 tablespoons hot pepper sauce 1/2 teaspoon sugar 1/2 teaspoon chopped garlic 1/2 teaspoon prepared horseradish 2 tablespoons chopped scallions Stir all ingredients together and refrigerate until ready to use. Be sure to have plenty of chips and your favorite side dishes. Recipe by Chef Tom Kenny of Mike Ditka's Chicago Restaurant.

17 Moroccan Spiced Pork Kabobs An African inspired dish. Cook Time: 7 Minutes 1 pound Smithfield pork tenderloin, cut into 1-inch cubes 1/4 cup molasses 3 tablespoons orange juice 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 teaspoon kosher salt 1/4 teaspoon red pepper Wooden skewers for grilling Combine molasses, orange juice, garlic, cumin, allspice, salt, and red pepper in a medium bowl. Add pork; toss to coat. Cover and refrigerate 1 to 2 hours. Thread pork on soaked wooden skewers. Grill or broil until desired doneness, 5 to 7 minutes for medium to medium rare, turning occasionally.

18 Pork Tenders with Green Apples n Peppercorns This elegant dish is just right for special occasions. A combination of easy-to-find ingredients mix with the tart sweetness of the apples and the salty bite of peppercorns to create a main dish that looks as good as it tastes. Cook Time: 25 Minutes 1 pound Smithfield Pork Tenderloin 1/2 t. garlic salt 3/4 t. poultry seasoning 1/4 t. nutmeg 3 t. crushed green peppercorns 1 T. margarine 1 tart apple unpeeled cored cut into 1/4-inch slices 1 T. vegetable oil 3 T. apple juice concentrate thawed 1/2 c. dry white wine 1/2 c. chicken broth Seedless red grapes (optional) Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat margarine in 12-inch skillet over medium-high heat. Add apple slices; cook 3 to 4 minutes or until crisp-tender. Remove apples and set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet. In small bowl dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil stirring constantly. Return pork slices to skillet and reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes if desired. Serve with pasta and steamed broccoli spears.

19 Pork Medallions with Southwestern Chutney Chutney is a piquant relish used in small amounts to enhance and accent a meal. Ours uses peaches as a flavorful complement to the tender pork medallions. Cinnamon couscous adds just the right texture and taste on the side. Cook Time: 10 Minutes 1 Smithfield whole Pork Tenderloin (about 1 pound) 1 t. salt (optional) 2 t. ground black pepper 1 T. ground cumin 2 1/2 c. water 1 t. ground cinnamon 1 t. salt 2 T. butter 1 1/2 c. couscous Peach Chutney (recipe below) Cut pork tenderloin into medallions about 3/4-inch thick. Combine the optional salt, black pepper, cumin and chili powder and rub this mixture over all surfaces of medallions. Medallions may be cooked immediately or covered and refrigerated overnight. Grill or broil medallions turning just until done (about 8 to 10 minutes.) Meanwhile in a large saucepan bring water, cinnamon, salt and butter to a boil; stir in the couscous; cover and let rest until all water has been absorbed (about 10 minutes.) Peach Chutney: In a lightly oiled skillet sauteé 1/2 diced red bell pepper, 1 minced garlic clove, 1/2 diced red onion and 1 seeded diced jalapeno pepper (use rubber gloves when handling jalapeno) for 2 minutes stirring until vegetables are wilted. Stir in 1 16-ounce drained can of peach slices, 2 T. brown sugar and 2 T. red wine vinegar. Simmer briefly until sugar dissolves. Remove from heat and let stand at room temperature until serving (up to 2 hours.) Or cover and refrigerate until serving time. Serve over couscous and add a garnish of fruit.

20 Smoky Citrus Kabobs Bring out the grill and call up the neighbors. This delicious tenderloin teams nicely with onions, peppers and other grillable vegetables in a spicy-sweet basting sauce just made for outdoor cooking. Cook Time: 10 Minutes 1 pound Smithfield Pork Tenderloin cut into 3/4-inch cubes 1/3 c. smoky barbecue sauce 1/3 c. orange marmalade 2 T. prepared horseradish Thread tenderloin cubes onto skewers (if using bamboo skewers soak in water for 30 minutes before using to prevent burning). Stir together remaining ingredients for basting sauce. Place kabobs over medium-hot coals brushing generously with basting sauce. Grill and turn to brown evenly brushing frequently with sauce just until done about 10 to 12 minutes. Serve as an appetizer on skewers with grilled vegetables.

21 New South Stir-Fry Y all will love this colorful stir-fry made with simple seasonings and lots of fresh vegetables. Look for baby cob corn in the freezer section at your grocer s. And don t forget the hot cooked rice. It s a must served under the stir-fry or on the side. Cook Time: 12 Minutes 1 pound Smithfield Pork Tenderloin trimmed 1 t. ground thyme 1/4 t. salt 1/8 t. pepper 1 T. vegetable oil 1 clove garlic minced 1 c. thinly sliced onion 1 c. thinly sliced red bell pepper 1 package (8 ounce) frozen baby cob corn thawed drained 1 package (10 ounce) frozen sliced okra cooked & drained 1 T. chopped fresh parsley 1 T. chopped fresh celery heart leaves 1-2 drops hot pepper sauce 2 c. hot cooked rice In small bowl combine thyme, salt and pepper; blend well. Set aside. Cut pork tenderloin lengthwise into quarters; cut each quarter into 1/4-inch slices. Sprinkle pork slices with seasoning mixture. Heat in oil in large skillet over medium-high heat. Add pork slices and garlic; stir-fry 3 to 4 minutes or until pork is tender. Add onion, red pepper and corn; stir-fry for an additional 3 to 4 minutes. Stir in okra, parsley, celery leaves and hot pepper sauce; cook just until mixture is hot stirring frequently. Serve with hot cooked rice. Serve with lightly steamed vegetables lightly steamed and sprinkled with cheese.

22 Pork Piccata Simple elegant and delicious describes this dish. A very easy dish to prepare anytime you want to impress your family or friends. Cook Time: 7 Minutes 1 lb. Smithfield Pork Tenderloin 3 T. flour 2 t. lemon pepper 2 t. butter 1/4 c. dry sherry or white wine 1/4 c. lemon juice 4 thick lemon slices 4 T. capers Slice tenderloin into 8 equal pieces and flatten each piece gently to a scallop with a thickness of 1/8 inch. Dredge scallops lightly with flour sprinkle with lemon pepper. Melt butter in nonstick pan over medium-high heat. Quickly sauté scallops turning once until golden brown about 4-5 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2 minutes until sauce is lightly thickened. Serve garnished with lemon slices and capers.

23 Garlic and Peppercorn Pork Tenderloin with Rainbow Salsa The salsa brings a bright addition to this easy tenderloin dish. Cook Time: 35 Minutes 1 Smithfield Garlic and Peppercorn Pork Tenderloin 2 tablespoons canola oil 2 tablespoons lemon juice 2 teaspoons honey 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups corn kernels, fresh or frozen, thawed 5 radishes, finely diced 1 orange bell pepper, finely diced 1 small red onion, finely diced 1 cup fresh basil leaves, finely chopped Preheat oven to 400 F. Cook pork tenderloin for minutes or until meat thermometer reaches 160 degrees. Remove from oven and cover with tin foil; allow to rest for 10 minutes. In the meantime, whisk together canola oil, lemon juice, honey, salt and pepper in the bottom of a large mixing bowl. Add corn, radishes, orange bell pepper, red onion and basil to the bowl; toss to combine. To serve, slice pork tenderloin and top with salsa.