Sweet and Sour Pork

2lbs pork boneless top loin
vegetable oil
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 cup cold water
1/2 teaspoon salt
1 large egg
1 can (20 oz) pineapple chunks in syrup, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 teaspoon salt
2 teaspoons soy sauce
2 medium carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 tablespoons cornstarch
2 tablespoons cold water
1 medium green bell pepper, cut into 3/4in pieces
hot cooked rice

1. Remove fat from pork. Cut pork into 3/4in pieces. Heat 1 inch oil in deep fryer or deep pan.

2. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir in pork until well coated.

3. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time, turning 2 or 3 times, until golden brown. Drain on paper towels.

4. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in large pan. Cover and simmer about 6 minutes or until carrots are crisp-tender. (I didn't have any carrots at the time, but I added some red cabbage.)

5. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly, Boil and stir 1 minute. Serve with rice.

We loved loved loved this--new favorite!

Cranberry-Mustard Pork Tenderloin (for crockpot)

1 16oz can whole berry cranberry sauce
3 Tbs. lemon juice
4 Tbs. Dijon mustard
3 Tbs. brown sugar
2lbs of pork tenderloins

In a small mixing bowl, combine the cranberry sauce, lemon juice, mustard and brown sugar. Place pork tenderloins in crockpot and pour cranberry mixture on top. Cover; cook on low 8-10 hours (or on high for 4-5 hours).

*I buy four small thick cut tenderloins (it equals about 2lbs), and never have to cook them for the full amount of time. It is soooooo good! We usually eat them with stuffing and a vegetable.

Easy Pork Chops

So my mom made these growing up and I loved them. (Which is kind of ironic since I HATE Ketchup) There is really not any recipe. Which seems to be the case with everything she makes.

Lean Pork Chops
Ketchup
Brown Sugar

Cook in a Frying pan.
Top each pork chop with Ketchup (as much as you like)
Sprinkle on brown sugar liberally.
Flip chops over and repeat.
When the sugar and Ketchup melt it creates a glaze.
Saute until cooked through.

We serve with white rice or rice pilaf.

Cafe Rio Pork

2 to 3 pound pork roast
2 C brown sugar (reserve 1 C)
1 C Worcester sauce
1 tsp powdered ginger
1 tsp chili powder
1 tsp salt
1 tsp oregano
2 T minced onion
2 C green enchilada sauce (reserve 1 C)

Place pork in slow cooker and pour other ingredients over it. Cover and cook on low for about 9 hours, or until pork is done and tender. Shred pork and add 1 C brown sugar and 1 C enchilada sauce.
Serve with tortillas, rice, beans, tomatoes, lettuce, cheese, etc.

(I have made this recipe myself and it is the real thing and soo yummy! However, I used a larger pork and then 1/2 more of the rest of the ingredients.)