Korean Pork Strips - Boneless Pork Tenderloin
2 cloves fresh garlic
Large Ziploc bag
1 (2.6 ounce) jar sesame seeds
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons minced onions
1 teaspoon chopped fresh ginger
1 1/2 pounds boneless pork tenderloin
cooking spray

Preheat oven to 400F.  Crush garlic cloves place into ziploc bag.  Add sesame seeds, soy sauce, sugar, onions, and ginger to bag; shake to mix.  Slice pork in half lengthwise and add to marinade.  Knead bag to coat pork well.  Let stand 5 minutes.  (For additional flavor, tenderloin can marinate for 2-3 hours in the refrigerator.  Coat 9x13 pan with cooking spray.  Arrange pork, using tongs, in baking dish and top with all remaining marinade.  Bake 30-35 minutes or until internal temperature reaches 160F.  Cut pork into thin slices and serve with sauce.  Serve with seasoned rice, fresh pineapple slices and sauteed sugar snap peas.

Tuscan Pork Tenderloin
1 pork tenderloin
1 (8-ounce) package cream cheese, softened
1 tablespoon dried pesto seasoning (in spice aisle or substitute Italian seasoning
1/2 cup loosely packed fresh spinach leaves
6 bacon slices, cooked and drained
1/2 (12 ounce) jar roasted red bell pepers, drained
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
Fresh spinach leaves

Slice pork lengthwise, cutting down center, to but not through other side.  Open halves, and cuto down center of each half, cutting to but not through other sides.  Open into a rectangle.  Place plactic wrap over pork and pound to an even thickness with a meat mallet.  Spread cream cheese evenly down center of pork lengthwise.  Sprinkle cream cheese with dried pesto seasoning.  Arrange spinach over cream cheese and top with bacon and red peppers.  Roll up pork starting with 1 side.  Secure at 2 inch intervals with kitchen string.  Rub pork roll with salt, paprika, and pepper.  Place, seam side down, on a lightly greased rack on an aluminum foil lined pan.  Bake at 425F for 30 minutes or until meat thermometer inserted into thickest portion registers 155.  Remove from oven.  Let stand 10 minutes.   Remove string from pork, cut into 1/2 inch thick slices.  Serve pork slices on a bed of fresh spinach leaves. 

Molasses Pork Tenderloin with Red Wine Sauce
(On the grill or in the oven)

3/4 cup lit soy sauce
1 cup mayonnaise
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil
2 Tbsp. minced fresh ginger
1 large garlic clove, minced
1 (2-2 1/2 lb. pork tenderloin
Red Wine Sauce

Combine first 6 ingredients in a shallow dish or ziploc freezer bag; add tenderloins.  Cover or seal, and chill 8 hours.  Remove tenderloins from marinade, discard marinade.  Grill tenderloins, covered with grill lid, over medium-high heat 20 minutes or until a meat thermometer inserted in thickest portion registers 155 degrees turning occassionally.  Let stsand 10 minutes before slicing.  Service with Red Wine Sauce (recipe follows).  NOTE:  Pork tenderloins may be pan seared in a hot skillet to brown and then baked at 375 for 15-20 minutes.         Red Wine Sauce:  1/2 small sweet onion, minced; 2 Tbsp. butter; 1/2 cup dry red wine; 1 (14 oz.) can beef broth; 1/4 cup water; 2 Tbsp. cornstarch, 1/4 tsp. salt.   Saute onion in butter in a large saucepan over medium-high heat 3 minutes or until browned.  Add wine, and cook 3 minutes.  Add beef broth; bring to a boil and cook 5 minutes.  Stir together 1/4 cup water, 2 Tbsp. cornstarch, and 1/4 tsp salt; add to broth mixture, stirring occassionally.  1 minute or until mixture thickens to desired consistency.  Remove from heat, and serve over pork tenderloins.  

Holiday Pork Chops
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup fresh breadcrumbs
1/2 cup sweetened dried cranberries, coarsely chopped
1/4 chicken broth
1 tablespoon chopped fresh parsley
1 teaspoon grated orange rind
1 teaspoon salt
1/4 teaspoon gound sage
Pork Chops
3 tablespoons dried steak seasoning
2 tablespoons olive oil

Melt butter in large skillet over medium-high heat; add onion and celery.  Saute 8-10 miutes or until vegetables are tender and liquid evaporates.  Remove from heat.  Stir in breadcrumbs, cranberries, and next 5 ingredients.  Let stand 10 minutes.   Spoon breadcrumb mixture into a large ziploc bag; set aside.  Wipe skillet clean.     Cut a 1 1/2 inch slit in one side of each pork chop, cutting to but not though to the other side to form a pocket.  Snip one corner of bag, and pipe breadcrumb mixture evenly into slits in pork.  Rub both sides of stuffed chops evenly with steak seasoning.  Cook chops in hot oil in ovenproof skillet over medium-high heat 2 or 3 minutes on each side or until chops are browned.  Cover skillet with lid or aluminum foil.  Bake at 350F for 20 to 25 minutes or until thermometer inserted into pork registers 155.  Remove from oven let stand 5 minutes. 

Pork Kabobs
1/4 cup fresh lime juice
2 Tbsp. olive oil
1 Tsp. red or yellow curry powder
1/4 Tsp. dried crushed red pepper
Pork cut into 1 inch pieces
Metal or Wooden Skewers

Whisk together first 4 ingredients.  Place pork in a shallow dish or Zip Loc freezer bag; pour lime juice mixture over pork.  Cover or seal and chill for 1 hour turning occassionally.  Soak wooden skewers in water 30 minutes to prevent burning.  Remove pork from marinade, discard remaining.  Thread 5 pork pieces evenly onto each skewer, leaving a little space between pieces.    Grill pork, covered with grill lid, over medium high heat 7 - 9 minutes or until done, turning once. 

Balsamic Pork Chops

1 (6.2 oz.) box quick-cooking long-grain wild rice mix
3 Tbsp. all purpose flour
1 Tsp. chopped fresh rosemary
1/2 Tsp. salt
1/2 Tsp. pepper
6 pork chops
2 Tbsp. butter or margarine
2 Tbsp. olive oil
2 garlic cloves, pressed
1 (14 oz.) can chicken broth
1/3 cup balsamic vinegar
Garnish:  Fresh rosemary sprigs

Cook rice according to package directions, keep warm.  Combine flour, 1 tsp. rosemary, 1/2 tsp. salt and 1/2 tsp. pepper.  Dredge pork chops in flour mixture.  Melt butter with oil in a large skillet over medium-high heat; add garlic, and saute 1 minute.  Add pork chops, and cook 4 minutes on each side or until golden.  Remove pork chops.  Add broth and vinegar, stirring to loosen particles from bottom of skillet.  Cook 6 minutes or until liquid is reduced by half.  Add pork chops, and cood 5 minutes or until done.  Serve over rice.