Honey-Bourbon Pork Tenderloin on the Grill

I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my … Continue reading

Roasted Pork Tenderloin with Apples

A pork tenderloin is my favorite cut of pork as it is lower in fat and lends itself very well to all kinds of recipes. The number of recipes I have in my blog testifies to the fact that I love this meat. This old recipe is adapted from Chef Bruce Aidell, originator of the … Continue reading

Holiday Kielbasa Brunch

Holiday kielbasa is often a part of our seasonal menu.  This is usually served on Christmas morning as the main entree of  a special brunch.  It began many years ago when a co-worker of a sister made this for a company potluck.  Plain, simple and delicious!  I always thought this recipe originated from my Dad … Continue reading

Pork Tenderloin with Mango Pineapple Salsa

This yummy recipe comes from a fellow blogger whose site I have been enjoying for some time.  “Enjoy the island flavors of tropical fruits, spices and rum” says Karen@ Back Road Journal.   This immediately caught my eye and after reviewing her recipe I knew I had to make this – it had so many ingredients … Continue reading

Weight Watcher’s Sweet and Sour Pork

This is one  of my favorite Chinese dishes and this low calorie version with a lighter sauce is really good.  I have added some more vegetables and changed the directions a little.  Pork tenderloin slices do not need so much cooking time as Weight Watcher’s suggests.  See also my recipe Sweet and Sour Pork where the pork is fried (you could … Continue reading

Pork Roast with a Sour Cream Gravy

It is that time of the year when it starts to get cooler and roasts, chili, stews and such become a part of the weekly menu.  This has been a favorite way to cook a pork roast for longer than I care to admit and the gravy is a special treat.  I am sure Gene felt … Continue reading

Pork and Rice Noodle Stir-Fry

After taking a Chinese cooking class last year I was introduced to different kinds of noodles.  Usually if a recipe called for some kind of noodle I liked to use linguine, spaghetti and so on.  So, I decided to try rice noodles that were called for in this recipe from Eating Well Magazine that I have slightly changed. … Continue reading

Caribbean-Style Pork Tenderloin

Many of us here in Michigan in mid-February wish we were visiting one of the Caribbean Islands right now.  This recipe is very tasty even just marinating the pork for 2 hours as well as up to 2 days.  There are 4 points per 3 slices of pork and comes from a new Weight Watcher’s cookbook that has lots of … Continue reading