HAM and FRUIT KABOBS
 

2 to 2 1/2 pounds fully cooked boneless ham, cut
in 1 1/2 inch cubes
Spiced crab apples
Pineapple slices, quartered
Orange wedges (with peel)
1/2 cup extra-hot catsup
1/3 cup orange marmalade
2 tablespoons finely chopped onion
2 tablespoons salad oil
1 tablespoon lemon juice
1 to 1 1/2 teaspoons dry mustard
Thread ham and fruit alternately on skewers. For sauce, combine remaining ingredients. Broil ham and fruit over low coals 12 to 15 minutes, brushing often with sauce.

Use a rotating skewer, or turn skewers frequently during broiling.

Serves 6
 

                                                 Broiled Spiced Pork Chops

Serves 2

1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground allspice
a pinch of ground cloves
two 1/2-inch-thick loin pork chops

1. In a small bowl stir together the salt, the cinnamon, the allspice, the cloves, and pepper to taste.
2. Pat the pork chops dry with paper towels, rub the spice mixture on both sides of them, and chill the chops, covered, for 30 minutes.
3. Broil the chops on the oiled rack of a broiler pan under a preheated broiler about 4 inches from the heat for 5 minutes on each side, or until they are cooked through.
 

 
                                                    Sunday Farmhouse Roast Pork

4 lbs boneless pork loin (4 to 4 1/2 pounds)
3 large cloves garlic slivered
4 tbspns(1/2 stick) unsalted butter at room temperature
2 tbspns Dijon mustard
1 tbspns chopped fresh thyme leaves or 1 tspn dried
1/2 tspn coarsely ground black pepper
1 cup defatted Chicken Broth
1/4 cup dry white wine
1 tbspn apricot jam or preserves

1. Preheat the oven to 350°F.
2. Cut deep slits in the pork loin with the tip of a small sharp knife and insert the garlic slivers.
3. Place the pork in a shallow roasting pan, set aside.
4. In a small bowl, mix together the butter, mustard, thyme, and pepper. Spread this evenly over the pork.
5. Heat the chicken broth, wine, and jam together in a small pan until the jelly dissolves and pour this over the pork.
6. Roast the pork on the center rack of the oven until cooked through (150° to 160°F on a meat thermometer), about 1/2 hours or 20 minutes per pound; baste frequently, adding a bit more wine if necessary.
7. Let the pork rest for 15 minutes before slicing.
 
 

                                                 Pork Tenderloin with Cilantro-Lime Pesto

Yield: 6

1 tb Garlic, minced
2 tb Ginger, minced
1/4 c Green onions, minced
1 tb Cilantro, minced
1 t Jalapeno, minced
1/2 ts Freshly ground pepper
2 tb Lime juice
2 tb Olive oil
1 1/2 lb Pork tenderloin
1/2 c Hot pepper cheese, grated
1/4 c Pine nuts, toasted

For the pesto:
1. Combine first seven ingredients in a food processor or blender and puree.
2. Slowly add olive oil until the mixture thickens.

Assembly:
1. Cut tenderloin in half lengthwise and lay out flat.
2. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto.
3. Reform tenderloin and tie to secure.
4. Spread remaining pesto over tenderloin and refrigerate several hours or overnight.
5. Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes.
6. It should reach an internal temperature of 155F.
7. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices.
8. Slice and serve with reserved juices.
 

                                                       Roasted Pork Loin With Mushroom & Garlic

Yields: 8

4-5 cloves of garlic
1 cup Fresh whole mushrooms
1 1/2 tspn Salt, divided
1 (3 to 4 pound) boneless pork loin roast
2 tbspns Lemon juice
1/2 tspn Freshly ground pepper
Sour Cream Gravy (recipe within steps)
1 tspn Cornstrach
1 tbspn Water
2 tbspns Reserved pan drippings from Roast
1 (8 oz) carton sour cream
1/8 tspn Freshly ground pepper
Fresh mushroom slices for garnish
Fresh rosemary sprigs for garnish

1. Cut garlic into 1/8" slices, cut mushrooms into 1/4".
2. Sprinkle with 1/4 teaspoon salt; set aside.
3. Place roast, fat side up, on a rack in a shallow roasting pan.
4. Cut slits 1/2" into roast at 1" intervals.
5. Put lemon juice evenly over the roast with a brush, sprinkle with remaining salt and pepper.
6. Put garlic and mushroom slices into the slits.
7. Bake at 325F. for 1 hr. 10 mins. or until meat thermometer inserted in thickest portion registers 160F.
8. Cover loosely with aluminum foil.
9. Let it sit for 10 to 15 minutes before slicing.
10.Chill pan drippings in freezer; discard fat.
11.Save 2 tb. for sour cream gravy.
12.Serve roast with gravy. Garnish, if desired.
13.For gravy combine cornstarch and water in saucepan, until smooth.
14.Slowly stir the reserved pan drippings, sour cream, and pepper.
15.Cook over low heat stirring constantly, until thickened.(Do not boil.)