Pork and Pineapple Skewers

20-oz. can of pineapple chunks in juice, drained and juice reserved
1 clove of garlic, minced
2 T. soy sauce
1 t. ground ginger
2 T. vegetable oil
1 lb. pork tenderloin cut into 1 inch cubes
4 green onions, sliced

In a ziploc bag, combine juice, garlic, soy sauce, ginger and oil. Add some salt and pepper to taste. Add pork and green onions and marinate for 1 hour.

After the pork has marinated, skewer the pork and pineapple chunks. Grill until the pork cooked throughout.

Pork Grillades with Parmesan Cheese Grits

1 pork tenderloin, thinly sliced
1/4 c. flour
2 t. old bay seasoning
4T. olive oil, divided
1/2 c. each of chopped red and green bell pepper
2 c. sliced mushrooms
1 (14.5-oz) can diced tomatoes with garlic and onions
1/2 c. chicken broth
1/2 t. thyme
1/4 t. oregano
1/4 t. salt

Combine flour and old bay seasoning; dredge sliced pork in flour mixture. Cook pork in 3 T. hot oil in a large skillet over medium high heat about 3 minutes per side or until browned. Remove from pan and set aside.


Add 1 T. of oil to skillet and saute bell peppers for 1 minute. Add mushrooms and saute 2 more minutes. Add tomatoes and next 4 ingredients; cook over medium heat 10 minutes. Remove from heat.

While vegetables are cooking, prepare parmesan cheese grits.

2 c. grits
1 c. freshly grated parmesan cheese

Prepare grits according to package directions. Remove from heat and stir in parmesan cheese.


To serve, put down grits, top with pork and pour vegetable mixture over all.

Fried Rice

Fried Rice

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 large carrots, shredded
• 1 bag of Shredded Angel Hair cabbage, shredded
• 4 cloves garlic, chopped
• 1 (16 ounce) package Turkey kielbasa sausage, cut into 1/2 inch dice and cooked
  
• 2 cups brown rice (I used brown instant rice)
  
• soy sauce to taste
• 3 eggs

DIRECTIONS

1. Prepare Rice
   
2. Heat oil in a large skillet over medium-high heat. Stir in onions; cook until soft and translucent. Stir in carrots, cabbage, and garlic; cook until garlic begins to brown.
   
3. Put veggies in with rice and add cooked sausage.
   
4. Break eggs into skillet, cook until almost done. I did a fried/scramble mix. Add in rice mix. Stir in soy sauce to taste. Heat through.
   

BBQ Pork Leftovers

These are GREAT ways for using up leftover smoked pork should. How do I know? Because we have a freezer full of pork from Alan's practice sessions and sandwiches get old quick. However, these recipes would work with left over chicken as well.


BBQ Nachos

Take your favorite Tortilla Chips. Top with BBQ meat, shredded cheddar cheese, green onions, BBQ sauce and sour cream. Alan likes add jalapenos, I don't.


BBQ Stuffed Potatoes

Bake a Potato. Open it up and stuff with BBQ meat, cheese and green onions. We use Big Bob Gibson's white sauce for ours, but I'm sure butter and sour cream or bbq sauce would be just as tasty.

Grilled Honey Mustard Pork Tenderloin

From March 2008 Southern Living


2 1/2 lb. Pork Tenderloin

1/2 c. chopped fresh parsley
1/2 c. red wine vinegar
1/4 c. olive oil
1/4 c. honey
3 T. Dijon Mustard
2 garlic cloves, minced
1 T. Kosher salt
1 1/2 t. black pepper
Combine and add pork. Chill 2-8 hours. Grill