Information:
Serving Size 4
437 Calories Per Serving
14 Grams Of Fat

Cooking Directions:
In a small mixing bowl add ground sage, dried thyme, dried marjoram, garlic salt and fresh ground pepper. set aside. Trim off excess fat from pork steaks. Cook fat trimmings in large skillet until about 2 tablespoons accumulate in saucepan.  Throw away trimmings and brown pork steaks very slowly in hot fat. Remove pork steaks from pan and discard content of saucepan. Place pork steaks back into skillet and season with herb mixture. Add tomato sauce to skillet cover and cook on a low simmer for 30-35 minutes. Once done skim off fat from sauce with spoon. Continue cooking sauce until you have reached your desired thickness. Spoon Sauce over pork steaks and enjoy. Serve warm.

Information:
Serving Size 6
375 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
In a large skillet or Wok, brown lean pork strips in vegetable oil over medium heat. Once brown, add beef broth, soy sauce, celery and onion. bring heat to boiling. Reduce to simmer, cover and cook 30 minutes. Mix reserved mushroom juice and cornstarch vigorously in sealed container. Blend into pork mixture. Now add mushrooms, Chinese vegetables and brown gravy. Bring heat to boil stirring constantly for 1-2 minutes. Serve over noodles or toss with noodles for 1 minute. Make sure to try and use your chop sticks with this.

Information:
Serving Size 6
275 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Place the Lean pork butt roast into a crock pot with the ginger ale, apple juice, onion quarters, garlic and jalapeno. cook on low for 12 hours. Best time to do this is over night so its ready for you in the morning. Turn off the Crock pot and let it stand for 1 hour. Remove the Lean pork butt roast and discard of the remaining contents in the crock pot. Place the Pork Roast on a wood cutting board. Remove all the fat and throw away. shred the roast and Place back into the crock pot with your favorite BBQ sauce on low for 4 to 6 hours. Place the Shredded Pork Roast on a Toasted Onion Bun and Enjoy. Serve with red wine.

Information:
Serving Size 4
235 Calories Per Serving
9 Grams Of Fat

Cooking Directions:
Add 1 Tablespoon vegetable oil to Wok or frying pan on high heat. Add cubed Pork and cook all the way through 5-6 minutes Remove from heat and set aside. Add remaining vegetable oil to another Wok or skillet on medium-high heat. Add Chestnuts, Bell Peppers, Shredded Carrots, Broccoli, Bean Sprouts and minced garlic. Stir-fry vegetable 2-3 minutes until crisp and tender. Pour in stir-fry sauce and stir while cooking an additional 2 minutes or until it’s hot.

Information:
Serving Size 8
395 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Clean meat, pat dry and slice into ½” thickness. Set aside in a bowl. In a mortar with pestle, combine garlic and thyme with ½ tsp of salt and grind into a paste. Add paste to meat in bowl and mix so that all over the meat has some of the paste. transfer the seasoned pork to the glass jar. Mix the vinegar and water together in a bowl adding salt to taste. Adjust to suit your taste. Pour the vinegar, water, salt mixture into the bottle with meat, stir gently. Slice chili in half and add to mixture. Cover the bottle or jar, air tight and set aside on your counter away from direct heat. On day 7 you can begin cooking and eating your garlic pork. Rub a little oil in a skillet and heat. Garlic pork is intense after being jarred and often 2 – 3 slices are good to serve 2 people. Add pork to pan and cook until golden brown on both sides. Serve with bread.

Information:
Serving Size 6
370 Calories Per Serving
15 Grams Of Fat

Cooking Directions:
Preheat oven to 400 degrees. Use a non stick skillet over medium to high heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with thin spatula so that thin, uncooked portion can slow to the bottom and be cooked through. Cook 3 to 4 minutes or until eggs are thickened through out the but still moist. Place pizza crust on ungreased cookie sheet. Mix mayonnaise and mustard; spread evenly over crust. Top with eggs, Ham or Canadian Bacon, Onions, Bell peppers, Pineapple and Cheese. Bake 10-12 minutes or until cheese is melted. Serve warm with wine.

Information:
Serving Size 6
365 Calories Per Serving
4 Grams Of Fat

Cooking Directions:
Begin by slicing the lean pork tenderloin into strips. Remove stems from broad basil leaves, then wash thoroughly. You will now want to slice the shallots, and scallions. Slice up the green portion of each scallion into fine 1 inch slices. Heat your wok to medium high. Heat the oil almost until it starts to smoke. Place in garlic, chilies, shallots, and scallions. Cook in the pork. Add the fish sauce, soy sauce or teriyaki sauce and boil. Stir in the basil leaves. Add to rice or noodles.

Information:
Serving Size 5
310 Calories Per Serving
5.5 Grams Of Fat

Cooking Directions:
In a large cooking pan, heat the olive oil on medium to high heat. Add the pork and cook for 4 to 5 minutes until cooked. In a mixing bowl add in the pineapple
and orange juice, minced garlic, cornstarch, and basil, stirring until it is all very well blended. Add the content of the bowl to the pork, bring to a boil then let it cool for 3 to 4 minutes while stirring. Now salt and pepper the meat, and place it on a bed of rice. Pour the orange basel sauce over pork and rice and let cool.

Information:
Serving Size 6
305 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Turn oven to 375-400 degrees and preheat for 5 min. In a large mixing bowl, add the pure honey, soy and teriyaki sauce, dry ingredients basil and thyme, fine brown sugar, and Dijon mustard. Mix until well blended generously rub the pork tenderloin with this mixture. Put the Pork into a baking dish and place in the oven at 375-400 degrees for 23-25 minutes. Serve hot with steamed rice.