Pork with Honey, Mustard and Fresh Coriander

Serves 6

4 TBS honey
4 TBS Dijon mustard
3 TBS vegetable oil
10 twists black pepper (or to taste)
3 lb loin of pork
10 oz chicken stock
8 oz whipping cream
1 TBS chopped fresh coriander leaves

Preheat oven to 400. Mix honey, mustard, oil and pepper in a small bowl to make a smooth sauce.

Cut two long sheets of foil approx 14 in. and lay on top of eachother. Place the pork on the foil and rub a generous tablespoon of the honey sauce all over the meat. Then fold the foil around the pork and pinch the edges together to seal the meat in a neat parcel.

Place the pork parcel on a baking tray and cook in the preheated oven for 1 hour.

Pour the remaining sauce in a saucepan and bring to a boil. Reduce the heat, stir in the chicken stock and simmer gently for 30 minutes. This removes the bitterness from the mustard and makes the sauce smooth. Add the cream and simmer for a further 10 minutes.

Open the top of the foil parcel and cook the pork for another 10 minutes to brown the top of the joint. Allow the meat to rest for 10 minutes after removing it from the oven.

Carve the pork into 1/4 in. slices and arrange them on a platter or individual plates. Stir the chopped coriander into the sauce and pour it over the pork. Serve immediately.

Pork Chops with Sweet Potato Salad

This one is a favorite and only a 30 minute meal. It serves 4.

4 Pork chops (about 2 lbs)
coarse salt
3 Sweet potatos (about 1.5 lbs) peeled, cut into 1 inch pieces
3 Tbs red wine vinager
2 cloves minced garlic
2 Tbs raspberry jam
2 tsp dijon mustard
1/3 cup + 1 tbs Extra virgin olive oil
1 red or yellow bell pepper, chopped
1 bunch scallions, green part only, sliced

1. In a large bowl, dissolve 2 Tbs coarse salt in 2 cups cold water (brine). Add the pork chops to the brine and soak in fridge for 20 min.

2. Place sweet potatos in a medium pot of salted water and bring to a low boil. Cook until tender, about 10 minutes. Drain and set aside.

3. In a small bowl, whisk together vinager, garlic, jam and mustard. Whisk 1/3 cup EVOO in the thin stream until smooth.

4. Preheat broiler and place a large, heavy oven proof skillet over high heat. Remove chops from brine, pat dry and brush with remaining EVOO. Sear the chops for 3 minutes on each side, then baste with 1/4 of raspberry dressing. Broil chops, basting once, for 2 to 3 minutes on each side.

5. In medium bowl, toss Sweet potatos, bell pepper, and scallions with remaining raspberry dressing. Season to taste with salt.

Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)


Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)

Combine all ingredients in a blender and refrigerate at least one hour.

*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!