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.

Ingredients:

• 2 lbs pork spareribs, cut into small pieces
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbs vegetable oil
• 1 (8-oz) jar black bean sauce
• 1/4 cup teriyaki sauce
• 2 tbs chili garlic sauce

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 8
345 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
Sliced up the seasoned lean pork tenderloin into strips, and saute in the extra virgin olive oil on high until thoroughly cooked. Once the meat is well cooked, add in the rest of the fresh ingredients, and cook until the veggies are slightly browned. While you are frying the aforementioned ingredients on a non stick wok, boil 2 cups of white rice. Once done, server together warm with red wine.

Information:
Serving Size 6
325 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Cook the pasta noodles, and drain. Now combine the olive oil, lemon juice, onion powder, garlic salt, and mix together thoroughly. Once mixed, you will then need to add the pork slices in, and coat them completely with the mixture. Now heat some of the left over olive oil in a frying pan, and cook on hot. Fry the pork, until is browned and well done.  Then add the veggies, and again stir until well cooked. Serve with a fine glass of red or white wine, enjoy.

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.

Ingredients:
3 slices of bacon, chopped (1/4-inch pieces)
2 apples, peeled, cored and chopped (1/4-inch pieces)
1/4 cup pecans, toasted and chopped
1/2 cup crumbled cornbread (or coarse breadcrumbs)
salt
freshly ground black pepper
4 center cut pork chops, at least 1-inch thick
1 tablespoon olive oil
1/2 shallot, finely chopped (about 2 tablespoons)
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/2 cup chicken stock

1. Pre-heat oven to 350 F.
2. Prepare the filling: Cook the bacon in a skillet until almost crispy. Transfer the bacon (along with some of the bacon fat) to a mixing bowl and toss with the apples, pecans and cornbread. Season with the salt and pepper and mix well.
3. Prepare the pork chops: Place a pork chop on a cutting board and press down on the chop to keep it stabilized. Make an incision about 3-inches long in the side of the pork chop. Make a pocket by moving the knife up and down inside the chop, taking care not to poke through either the top or the bottom of the chop. Repeat for each pork chop.
4. Once you have made the pockets in the chops, use your fingers to stuff the filling into each pocket, filling the pockets as full as you can.
5. Heat an oven-safe skillet or saute pan over medium-high heat. Add the olive oil and brown the pork chops on both sides- about 3-4 minutes per side, seasoning with salt and pepper. Transfer the skillet to the oven and finish cooking the chops- about 8 minutes, or until an instant-read thermometer registers 155 F in the thickest part of the pork, as well as in the stuffing.
6. Remove the skillet from the oven and let the pork chops rest on a cutting board while you make the pan sauce. Return the skillet to the stovetop (remember the handle of the skillet will still be very hot and you will need to use an oven mitt) and add the shallots, garlic, and fresh thyme. Stir with a wooden spoon to pick up any brown bits on the bottom of the skillet. Cook for about 1-2 minutes and then add the chicken stock. Let this simmer and reduce for a few minutes and then pour over the pork chops to moisten.

Tip: Make your own breadcrumbs by chopping up stale bread by hand or pulsing it in a food processor until it is as coarse or as fine as you would like it. Store in the freezer in a sealed bag.

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

Cooking Directions:
In a large plastic mixing bowl or dish, combine quality bourbon, maple syrup, ketchup, water, ground black pepper, fresh nutmeg, garlic, and fresh ginger. Blend all ingredients together. Add Lean pork tenderloin to the mixture with a fork. Tenderize pork while in the mixture and then let Marinate for 6-8 hours or overnight. For BBQ cooking, place the pork on the BBQ grill and cook for 8-10 minutes, or until cooked all the way through. For a conventional oven line a shallow baking dish with foil. Add lean pork and half of the marinate. Enjoy it.

Ingredients:

• 2 1/2 tbs all-purpose flour
• 1 1/4 tsp lemon-pepper herb seasoning
• 5 (1/2-inch-thick) boneless pork loin chops
• 1 1/2 tbs olive oil
• 2/3 cup balsamic vinegar
• 1/2 cup chicken broth

Serves 6.

Ingredients for Parmesan Pork Chops:

• 1 large egg, lightly beaten
• 1/4 cup milk
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 6 (1/2-inch thick) boneless pork chops
• 1/4 tsp each salt and pepper
• 2 tbs olive oil
• 1 cup Cooked Apples
• Ground cinnamon

Combine egg and milk; set aside.  Combine flour and Parmesan cheese; set aside.  Dip pork chops into egg mixture, and sprinkle evenly with salt and pepper; dredge in flour mixture.  Heat oil in a large nonstick skillet over medium-high heat; add pork and brown on both sides.  Transfer to a lightly greased 13- x 9- x 2-inch baking dish; top with Cooked Apples.  Cover with aluminum foil; bake at 350ºF for 45 minutes.  Sprinkle with cinnamon and serve warm.

Ingredients for Cooked Apples:

• 10 cooking apples, peeled and sliced (about 4 1/2 lbs)
• 2 cups sugar
• 1/2 cup water
• 1/4 cup frozen orange juice concentrate, thawed and undiluted
• 1 tbs lemon juice

Combine all ingredients in a 4-quart Dutch oven, and bring to a boil over medium-high heat.  Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.  Yield: 5 1/2 cups.