Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Halve the pork tenderloin crosswise, then halve lengthwise. Rub two-thirds of the garlic into the meat along with 1 teaspoon each oregano and cumin and a generous pinch each of salt and pepper. Set aside 10 minutes.
Toss the sweet potato and broccoli in a large bowl with 1 tablespoon olive oil, the remaining 1/4 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Spread in a single layer on a baking sheet and roast on the upper oven rack, stirring once, until lightly browned and tender, about 25 minutes. Meanwhile, cook the quinoa as the label directs.
While the vegetables and quinoa cook, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Flip the pork and transfer the skillet to the lower oven rack. Roast until a thermometer inserted into the center registers 140 degrees F to 145 degrees F, about 5 minutes. Transfer to a cutting board.
Stir the orange juice, vinegar, red pepper flakes, remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano in a small bowl; season with salt and pepper. Divide the quinoa and vegetables among bowls. Slice the pork and add to the bowls. Drizzle with the orange sauce.
Cook pasta according to package directions but stopping short a minute less than package's cooking time. (Pasta will finish cooking in later step.) Drain pasta, reserving 1/2 cup of pasta water.
While pasta cooks, add bacon to a large skillet and cook until crispy. Turn off the heat, remove the bacon with a slotted spoon and then add the drained pasta to the skillet and toss it in the bacon fat.
Add eggs, salt, pepper, and parmesan cheese to a large bowl and whisk well. Then add mixture slowly to the hot pasta while tossing it to prevent scrambling.
Add peas and 1/4 cup of pasta water, one tablespoon at a time, tossing again to create a silky consistency to the pasta. Top with the bacon before serving.
In a small bowl, mix cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
In a wok or skillet, stir-fry pork in 1 tablespoon oil until the juices run clear. Remove and keep warm. In the same pan, stir fry vegetables in remaining oil util crisp-tender.
Stir the broth mixture and add it to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
In a large cast-iron pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Season the pork with salt and pepper.
Season the pork with salt and pepper.
Add one-third of the pork to the casserole and cook over moderately high heat, stirring occasionally, until well browned, about 8 minutes. Transfer the pork to a baking sheet. Repeat in 2 more batches with the remaining butter, oil and pork.
Add the bacon to the pot and cook until desired doneness; then add to the pork.
Add the pork and bacon back to the pot along with the cider, stock and bay leaves; bring to a simmer. Cover and simmer gently until the pork is tender, 2½ hours. Discard the bay leaves.
In a small bowl, whisk the cornstarch with 1/4 cup of water. Add the cornstarch mixture and the cream to the stew and simmer until the liquid is thickened, about 5 minutes.
Stir in the mustard and sage and season with salt and pepper. Enjoy.
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet.
Add onion to skillet; cook and and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, cheddar and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, cheddar and mozzarella cheese.
Beat eggs in medium bowl with whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
Bake 40 to 50 minutes or until center is set and top is golden brown.
Whisk together ranch dressing and hot chile paste in a large bowl.
Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels.
Thread a piece of onion about 1 1/2 inches down the skewer.
Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
Thread a second piece of onion onto the end of the skewer.
Repeat steps 5 through 7 for all twelve skewers.
Season chicken skewers with salt and pepper as desired.
Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce.
Adjust an oven rack to the middle position and preheat to 350°F
In a small bowl, whisk together all of the ingredients for the butter sauce. Set aside.
Using a serrated bread knife, slice the rolls in half horizontally, keeping the top and bottom halves separately intact. Spread the Dijon mustard evenly over the cut sides of the roll tops and bottoms.
Place the bottom half of the bread, cut side up, in a 9-inch square baking pan. Place half of the cheese in an even layer over the bread. Top with all of the ham, followed by the remaining cheese. Cover with the roll tops.
Evenly spoon the butter sauce over the top of the rolls, letting it drip down the sides.
Bake for 22-25 minutes, until the top is golden brown and toasted. Let cool for 15-20 minutes in the pan. Using a large spatula, carefully transfer the sandwich block to a cutting board. Slice into sandwiches and transfer to a paper towel-lined serving plate. Serve warm or room temperature.
Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
Drizzle with BBQ sauce and enjoy!
*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.