Serves : 4

Ingredients

• 2   1/4 lbs                             Pork Tenderloin
• 1/2 teaspoon                       course salt
• 1/2 teaspoon                       freshly ground black pepper
• 5                                            bay leaves, preferably fresh
• 3 sprigs                                fresh thyme
• 2 tablespoons                     olive oil
• 1/4 cup                                 fresh tangerine or orange juice

*** See recipe for Onion and Raisin Conserve

Place the tenderloin in a baking dish and rub with the salt, pepper, bay leaves and thyme. Let rest at room temperature for 30 minutes.

Preheat oven to 375 degrees.

Scrape the marinade off the pork and reserve it. Heat the olive oil in a large skillet and add the tenderloin. Sear the meat quickly over the high heat until well browned on all sides.

Place the seared meat in a foil lined roasting pan. Rub the reserved marinade back onto the meat and pour the tangerine (or orange) juice over it. Tightly close the foil and cook for 20 minutes. Remove the tenderloin from the oven and loosen the foil to allow any steam to escape. Return it to the oven for  30-40 minutes or until the meat registers 160 degrees on a thermometer. Let rest at least 10 minutes before slicing.

While the tenderloin is resting make the Onion-Raisin Conserve, it complements the pork tenderloin.

Recipe by : Ceci, adapted from Martha

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Serving size : Figure 1 lb of ribs per person if ribs are the ONLY entree.

Ingredients

• Baby Back rib slabs halved
• Your favorite BBQ sauce
• Dash HOT pepper sauce
• Garlic cloves

EARLY IN THE DAY (or the day before)

Cover the ribs with water. Season the water with some splashes of BBQ sauce, serveral garlic cloves and dashes of hot pepper sauce. Bring to a boil and simmer for 45 minutes.

Pour off the water and put the ribs in a shallow pan. Smear the ribs with more BBQ sauce. Let marinate for a few hours or over night in the fridge.

Preheat the grill on a high heat. Adjust the temperature to low. As the ribs cook, baste with more sauce. Remember that the ribs are Pre-cooked, so they don’t need very long on the grill.

To Serve : cut the ribs apart.

NOTES : Jon really knows how to cook these ribs! In the past he has liked the Lee and Perrins BBQ sauce, but it’s hard to find, so just use a sauce that appeals to you.

Recipe by : Jon McBride

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Serves :     8-10                                         Preparation Time :

Ingredients

• 1 1/2 – 2 lbs                           bulk sausage pork
• 3/4 cup                                   uncooked oats
• 2/3 cup                                   peeled apple, chopped
• 3/4 teaspoon                         salt
• 1/2 teaspoon                          sage, crushed
• 1/2 teaspoon                          basil, crushed
• 1                                               egg
• 2/3 cup                                   milk
• 1 can                                        peach halves, drained

NOTES : I have my own way of serving this recipe. First of all I never use the peach halves. Tried it and the ring looked icky. Ann uses the peaches and cooks this recipe in a Bundt pan, it turns out just fine. I always prepare this recipe the day before.

Follow all the above directions and then invert the ring onto an oven proof dish and refrigerate overnight. In the morning, melt a little peach or apricot preserve with a little juice and brush over the sausage ring. Reheat and serve. Fill the center of the ring with sauteed cherry tomatoes or scrambled eggs. (not necessary but looks nice). This dish freezes well. I prepare it for Jack often and cut the ring serving size pieces, wrap each piece in Saran wrap and fill a zip lock full of the individual servings and freeze. Whenever you want to, just microwave as many servings as you need.

Suggested Wine : Mimosas

Recipe By :  Linda McBride

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Serves : 8

Ingredients

• 4              ancho peppers+ 4 passila peppers  (all dried)
• OR 1/4 cup            chili powder

• 2-3 lbs                    broiler chicken, cut into 8 pieces (cut breast pieces in half crossways)
• 1/2 lb                      lean pork, cubed 1″
• 2 tablespoons        oil
• 8 0z can                  tomatoes
• 1                               large onion, diced
• 3                              cloves garlic, minced
• 1 teaspoon             oregano
• 1/4 teaspoon         salt
• 1/4 teaspoon         cinnamon
• 1/4 teaspoon         pepper
• 3 cups                     chicken broth
• 1                               medium jicama, cubed
• 1                               ripe plantain, or two bananas, peeled and sliced
• 1                               tart apple, peeled and cored and sliced
• 1                               firm pear, peeled and cored and sliced
• 8 oz                         pineapple, chunked and drained
• 2 tablespoons        cilantro or parsley

If using dried peppers instead of the chili powder, cut them open and discard stems and seeds. Cut pepper into small pieces with scissors or a knife. Place in a bowl and pour boiling water over the peppers. Let sit for 45-60 minutes. Reserve 1/3 c water, drain the rest.

Meanwhile, rinse and pat the chicken dry. Season with salt and pepper. Brown in hot oil for 10-15minutes until light brown. Brown pork in drippings. Drain and return chicken and pork to the dutch oven.

Process undrained tomatoes, onion, garlic, oregano, cinnamon, pepper and drained peppers or chili powder, and the reserved water. If using the chili powder, add 1/3 c water, cover, and blend until smooth.

Stir tomato mix and chicken broth together into Dutch oven and with chicken and pork. Boil over high heat. Stir in Jicama and plantain (not the bananas). Simmer covered for 45 minutes. Stir in Apple and Pear and simmer for 5 minutes. Stir in pineapple and bananas, heat through.

Sprinkle with parsley or cilantro to garnish.

NOTES : Use fresh pineapple if possible, and add it when you add the Jicama

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