• 4lb boneless pork roast
• 1 cup cranberries, finely chopped
• 1 tsp grated orange peel
• ¼ cup honey
• Salt and pepper to taste
• Pinch of ground cloves
• Pinch of ground nutmeg

Instructions:
Gently rub salt and pepper onto the pork roast, then place in the slow cooker.

In a bowl, thoroughly combine the rest of the ingredients and pour over the top of the pork roast. Cover and cook on low heat for about 8 to 10 hours.

Enjoy with a variety of steamed vegetables.

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Instructions:
Preheat oven to 350 degrees F and grease 2 quart casserole.

Cook pasta according to package instructions.

In a skillet, crumble and cook sausage until nicely browned.

In a large saucepan, combine Velveeta cheese, milk and mustard and cook over low heat – stirring constantly – until the cheese melts and the mixture is nice and smooth.

Add the sausage pieces, tomatoes, mushrooms, onions, sausage and pepper and combine well. Remove saucepan from heat.

Add the cooked macaroni to the cheese mixture and stir. Then spoon the mixture into the greased casserole dish. Cover with foil and bake for about 15 – 20 minutes. Top with the grated parmesan cheese and bake uncovered for another 5 minutes.

Serve immediately.

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Method:
In a wok, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

Enjoy this delicious meal with the whole family!

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• 1 pork tenderloin — (approx 8-ounce)
• 1/4 teaspoon coarsely ground pepper
• 1/3 cup orange marmalade
• 2 tablespoons chopped fresh mint
• 2 tablespoons low-sodium soy sauce
• 2 cloves garlic — minced
• favorite cooking spray
• Fresh mint sprigs

Instructions:

1. Trim any fat from tenderloin. Cut into two pieces. Cut a lengthwise slit down each piece, about 2/3 of the way through and then flatten.
2. Spritz tenderloin with cooking spray and then sprinkle tenderloin with ground pepper to your liking.
3. Combine marmalade, fresh mint, soy sauce, and garlic. Place tenderloins in roasting pan and pour marmalade mixture over top and spread out evenly.
4. Bake at 350 degrees F for 35 minutes or until juices run clear.
5. Garnish with mint springs at serving time.

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What You Need:

• 1 T canola oil
• 1 (1 1/2 lb) pork shoulder roast, boneless and cut into pieces
• 1/8 t salt
• 1/8 t+ 1/4 t pepper, divided
• 8 small red potatoes, unpeeled and quartered
• 2 C baby carrots cut in half
• 1 (12 oz) jar pork gravy
• 2 T ketchup
• 1/2 t dried rosemary
• 1/8 t ground sage
• 1 1/2 C frozen cut green beans, thawed

How to Make It:

1. Place the oil in a skillet over high heat.
2. Heat the oil until hot but not smoking.
3. Sprinkle the pork pieces with the salt and 1/8 t of pepper and place them in the hot oil.
4. Cook 7 minutes or until brown on both side and no longer pink in the middle, being sure to stir them often to ensure even browning.*
5. Place the pork into a crock pot.
6. Add the quartered potatoes and the carrots.
7. Pour in the gravy mix and the ketchup.
8. Sprinkle in the rosemary, sage and the remaining pepper.
9. Stir until all the ingredients are incorporated together well.
10. Cover and cook on low 7 hours.
11. Add the green beans to the soup and stir to combine.
12. Cover and place the heat on high.
13. Continue cooking 20 to 30 minutes or until the green beans are fork tender.

Serving Size: 6

The ketchup in this soup gives it not only a rich color but a slightly sweet taste.

*In a hurry and don’t have time to brown the pork you don’t have too.  Just put it in the crock pot as is and allow it to brown on its own.  It will give you a little less flavor and color but will save you time with both cooking and clean up.

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• 1 smoked ham, about 5 to 6 pounds
• 1 1/2 cups dry white wine
• 5 tablespoons Dijon mustard + 2 tablespoons
• 1/3 cup honey
• 1/3 cup maple syrup + 3 tablespoons
• 1 1/4 cups chicken stock
• 1 teaspoon cornstarch

Instructions:

Score the ham with a sharp knife. Pour the dry white wine over the ham. Place the ham in a large roasting pan and cover with aluminum foil. Set the oven temperature on 350 and allow the oven to preheat. Once the oven reaches desired temperature bake the ham 50 minutes. Place the 5 tablespoons of Dijon mustard into a bowl. Add the honey and 1/3 cup maple syrup. Mix well to combine the ingredients. After 50 minutes remove the aluminum foil and baste the ham with the mustard mixture. Return the ham, uncovered to the oven and continue baking 1 hour 45 minutes.  Be sure to baste the ham occasionally with the mustard sauce. The ham is cooked through when the internal temperature reaches 150 degrees. Remove the ham from the oven and the roaster. Cover with the aluminum foil. This will help the ham to continue too cook slowly and reach an internal temperature of 165 degrees.  Drain the grease from the roaster juices.  Place the remaining juices in a saucepan over medium heat.  Bring the juices to a quick boil.  Pour in 1 cup of the chicken stock.  Gently stir in the 2 tablespoons of Dijon mustard and the 3 tablespoons of maple syrup.  Place the cornstarch into the remaining 1/4 cup of stock.  Whisk to dissolve the cornstarch.  Pour the cornstarch mixture into the saucepan.  Cook 1 1/2 minutes or until the sauce thickens to your liking.  Slice the ham and pour the sauce over the top of each slice.

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