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A sampling of the 2008 Pork Menu

Pork Tenderloin Napoli

Tomatoes, capers, fresh rosemary, garlic and wine gives a delicious Mediterranean flavor to this

tenderloin and accompanying creamy sauce. 

Grilled Pork Tenderloin with Apricot Glaze

This tender cut of pork is grilled to perfection and basted with a sweet-hot Apricot Glaze.

Baked Pork Loin Chops with Parmesan-Sage Crust

A tender and moist chop coated with freshly grated Parmesan and sage breading.  Served with a sage cream sauce. 

Great with Roasted Rosemary Red Potatoes!

Pork Medallions with Olive-Caper Sauce

Tender escalopes of pork sauted and finished in a white wine sauce with fresh parsley, Kalamata olives and caper berries.

Southwestern Pork Tenderloin with Cumin Aioli

Flavors of the southwest, cumin, chili powder and cilantro rubbed over the tenderloin and grilled to perfection. 

Sliced and served over a black bean & corn salsa along with Cumin Aioli sauce.

Roast Pork Loin with Garlic & Rosemary

A lean, tender boneless rolled pork loin cooked with milk in the traditional Italian manner producing a delicious gravy

fragrant with fresh rosemary and roasted garlic.

Island Pork Tenderloin with Cuban Black Bean & Rice

Pork tenderloins rubbed with Caribbean seasonings and grilled using a Cuban mojo basting sauce.  Served with a traditional Cuban

dish of black beans and rice.  Break out the Captain Morgans!

Thai Pork-Peanut Stir-Fry

Tender escalopes of pork sauted and then simmered with fresh broccoli, carrots, red and yellow bell peppers in a richly flavorful

sauce of coconut milk and peanut sauce.

Pork Lo Mein

Slices of tender pork marinated in Asian seasonings and then stir-fried with fresh broccoli, bell peppers, onions and mushrooms

served over soba or linguine noodles.

Pork Medallions in Dijon Cream Sauce

Boneless pork tenderloin slices sauted and then simmered in a white wine and cream reduction with Dijon mustard. 

Great with Tarragon green beans.

Pork Chops Provenal

Tasty pork chops sauted with garlic, thyme, mushrooms, diced tomatoes, pearl onions and white wine.

All the flavors of the south of France.

Pork Medallions with Artichokes and Red Peppers

Escalopes of pork simmered in a white wine sauce with quartered artichoke hearts and julienned red bell pepper.

Pork Marsala & Mushrooms

Slices of tender pork tenderloin sauted and then simmered in Marsala wine and cream with sliced mushrooms.

I can make a modified low-fat sauce if you prefer a lighter version of this classic sauce.