In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F.
Remove from the oven and let rest for 10 minutes before cutting.
When oven is ready, place roast in shallow roasting pan and roast for about 1 hour.
While pork is cooking, combine cornstarch, cinnamon, salt and orange peel in small saucepan. Stir in orange juice, sherry and cranberry sauce. Cook, stirring over medium heat until sauce combines and thickens. Set aside.
After 1 hour, remove pork from oven. Set onion wedges around pork loin in pan and spoon about 1/2 of cranberry sauce over roast and onions. Return to oven for another 30 to 60 minutes or until internal meat temperature reaches 145 degrees F.
Remove from oven. Let stand 5 minutes. Serve with remaining cranberry sauce.
Add pork to a medium bowl, season with salt and toss with cornstarch until coated.
In a separate bowl, whisk garlic, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
In a large skillet over medium-high heat, heat 1 tsp oil. Cook broccoli, green beans and white parts of green onion until tender, about 2 minutes. Transfer to a plate.
Return skillet to high heat and add the remaining 1 tablespoon of oil. When the oil is almost smoking, add pork.
Cook pork until crispy and no longer pink, about 5 minutes.
Reduce heat to medium heat, then return vegetables and add half the sauce to the pan.
Stir quickly to coat pork and vegetables in glaze. (Watch carefully- sauce can burn due to the sugar) Add remaining half of the sauce until you reach your desired sauciness.
Garnish with green onions. Enjoy.
This recipe is a wonderful template to play around with. Try adding other vegetables you like, such as bell peppers, asparagus, snap peas, carrots or mushrooms, or try adjust the heat-level of the sauce by adding in your favorite hot sauce or chilies.
Add pulled pork with barbecue sauce, if desired, to baking dish; mix lightly. Bake, uncovered, for 15 minutes or until heated thoroughly.
While pulled pork heats up, fry bacon to desired doneness in skillet over medium heat. When finished, set aside on a paper towel-lined plate.
In another large nonstick skillet, melt half the butter on medium-low heat.
Crack 3 of the eggs into the skillet, 1 at a time, keeping separate. Fry eggs about 5 minutes, or until the egg whites are solid and the yolks reach desired doneness.
Transfer cooked eggs to a plate and set aside. Repeat steps 4 and 5 with remaining butter and eggs.
Make sandwiches by layering pulled pork, cheese slices, lettuce, red cabbage, bacon and eggs on a hamburger bun just before serving.
Make the pulled pork ahead of time to make breakfast a breeze. Here's a simple recipe for turning an Indiana Kitchen Pork Shoulder into delicious pulled pork in a slow cooker: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/.
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
Season all sides of tenderloin with garlic powder, Lowry's season salt and pepper.
In a large cast-iron skillet over medium-high heat, melt butter then add oil. When oil is hot, add tenderloin and sear all sides for a few minutes to brown. Remove tenderloin from pan momentarily.
Add garlic and onion to skillet and cook for about 3 minutes. Add white wine and let cook down until reduced by half. Add the water and return tenderloin to skillet, adjusting heat to low and covering. Let pork cook on low for about 20 minutes or until meat thermometer reads 145°F in center.
While pork is cooking on low, cook pasta according to package directions.
While pasta is cooking, heat oil in a pan over medium heat. Then add pesto and onion. Cook about five minutes or until onion is soft.
Drain pasta, then return to pot. Add pesto mixture and stir thoroughly.
When pork is finished cooking, cut crosswise to form medallions and lay over top of pasta. Spoon extra sauce from pan over pork. Enjoy.
Prepare the rub. Mix all of the rub ingredients together. Break up the clumps. Taste the rub to make sure you like the taste, adjust accordingly.
Unwrap the pork roast and place it on butcher paper or in a pan that can catch the rub. With clean hands work the rub mixture into and all over the pork shoulder. Be generous with the amount of rub to maximize the flavor of the pork. Wrap it in plastic or butcher paper, place it in a pan and refrigerate overnight.
Place the wood chips into a bowl and cover them with water to soak overnight.
Take pork out of refrigerator and let sit for 1 to 2 hours to bring it to room temperature.
Next, prepare your grill to smoke the pork. Remove one of the grill grates on one side of the grill--this is where the wood chips will go. The pork shoulder will sit on the other half of the grill to cook by indirect heat.
Place an aluminum tray of water on the grill to help moderate the heat and prevent drying of the pork. The best place for it is on the upper rack if you have one.
Next create a double layered aluminum foil boat with a handful of wood chips in it. Place it directly on the burner on the side of the grill without a grate.
Turn the grill on to medium flame, cover the grill and let it heat up until the wood chips start to smoke.
Once the grill is smoking, place the pork on the grill grates away from the direct heat. If the roast has a fatty side, place it facing up. Then cover the grill, lower the flame, and let the cooking begin. The temperature you want to maintain is around 225F.
To maintain the smoke for around 4 hours you will need to check the grill. The temp should stay between 210F-240F. Check to make sure the wood chips are smoking every half hour. Once an hour you will likely need to add more wood chips to the pile. Cooking time for your roast should be 90 minutes per pound. Regular sized 4 pound roast should take at least 6 hours.
After about 2 hours of cooking, reposition the roast so the side facing the heat is positioned away from it.
After 5 hours, check the internal temperature. You can safely eat it at any internal temp above 145°F, but for a great pulled pork it needs to be around 195°F.
When the meat reaches 195°F, remove it from the heat, tent it loosely with foil over a cutting board (to catch the juices) and let it rest for at least 30 minutes. If after 6 hours of cooking the meat hasn't reached 195°F internal temp, try finishing in the oven.
To finish in the oven, wrap the roast in aluminum foil to help prevent it from drying out and place it in a roasting pan set it in the oven at 300°F. Cook until the internal temperature of the roast reaches 195°F. When it reaches temperature, remove the roast from the oven and let rest for at least 30 minutes.
Pull the pork apart with 2 forks. Only now do you add any barbecue sauce (and any accumulated juices) to the meat. Taste it first: It might not need sauce at all, and if it does, add only a little at a time.
Cut pork tenderloin into thin slices. Sprinkle with pepper. In a large skillet, heat oil over medium heat. Add slices; cook 2-3 minutes on each side until a thermometer reads 145 degrees F. Combine the sweet chili sauce with soy sauce; pour over pork. Reduce heat to medium and stir until sauce is slightly thickened, 2-3 minutes. Then remove it from the heat.
Combine lettuce and carrot with rice vinegar; set aside. When pork is cool enough to handle, slice into 2-in.-long strips; return to skillet to coat with sauce. Toast bread lightly, then spread with mayonnaise.
Spoon pork evenly over the bread. Cover with lettuce-carrot mixture, cucumber, cilantro, green onions and jalapeno. Top with remaining sweet chili sauce. Fold bread and serve immediately with Sriracha sauce.
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.