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Ingredients:

12 pork chops
1/2 kg Cambray potatoes, cooked and cut in pieces
1 1/2 cup hemstitch, cooked and cut in pieces
1 cup white wine
3 carrots, minced
1 onion, chopped
1 clove garlic, chopped
Salt and pepper

Preparing:

Season the chops with salt and pepper.

Fry the onion and garlic in vegetable oil.
Add the chops, carrots, potatoes and hemstitch.
Add wine, cover and cook on low heat for 20 minutes.

Remove from heat and serve.

Ingredients:

8 oz loin of pork
1 1/4 cup dry white wine
1 1/4 cup water
1 1/2 tsp finely chopped fresh fennel fronds
4 garlic cloves, sliced
4 garlic cloves
Salt and pepper

Preparing:

Place the garlic slices in a small strainer and rinse under cold water to moiten.
Spread out the fennel on a saucer and roll the garlic slices in it to coat.
Slide the garlic slices and the cloves into pockets in the pork.
Season the meat with salt and pepper.

Place the pork in a heatproof dish.
Pour in the water and wine.
Cook for 2 1/2 hours to 150ºC (300ºF).

Ingredients:

700 g pork tenderloin, cut into dice
1 cup broth
4 oranges, their juice
1 chopped onion
2 garlic cloves, chopped
4 tbsp olive oil
1 tbsp sage, minced
Salt and pepper

Preparing:

Fry meat in the olive oil until brown and remove from skillet.
Add the onion and garlic, orange juice and sage.
Incorporate the meat again and cook over a low heat.

Ingredients:

150 g pork loin, cut into medallions 3
30 g gorgonzola cheese, in pieces
30 g cream
1 1/2 ounces demi glace sauce
1 ounce white wine
1/2 ounce vegetable oil
1/2 tbsp chopped onion
Salt and pepper

Preparing:

Season the pork medallions with salt and pepper.
Fry in the oil until they get a pink color, not brown, and remove from skillet.

Incorporate the onion to the skillet, the white wine, gorgonzola cheese, cream, demi glace sauce, salt and pepper until thicken.

Serve the pork medallions with the sauce.

Ingredients:

600 g ground pork
100 g soy germinated
2 Cambray onions chopped
2 tbsp soy sauce
2 tbsp chopped cilantro
1 package won ton wrappers
Salt and pepper
Vegetable oil

Preparing:

Combine pork with soy, onion, cilantro, soy sauce, salt and pepper.
Fill won ton wrappers with the mixture.
Shape of little bags, sealing with the tips of your fingers wet.

Fry the won ton little bags on vegetable oil, drain and serve.

Ingredients:

1 leg of pork, with fat and boneless
2 cups mustard
2 cups brown sugar
2 cups coca cola
2 cups chicken broth
1 1/2 cup white wine
1/2 cup cornstarch dissolved in water
4 heads garlic, garlic cut by half
1 stick margarine, melted
Salt and pepper

Preparing:

Insert garlic parties within the entire leg.
Bath leg with all the ingredients, except the cornstarch.
Cover the leg with aluminium foil.
Bake at 120°C (240°F) overnight.

Remove from heat.
Place the sauce in a saucepan, reduce by half, and thicken with cornstarch.
Serve leg with the sauce.

Ingredients:

6 pork loins
125 g tamarind
1 cup seedless prunes
1 cup red wine
3 garlic cloves
4 tbsp cocoa
3 tbsp tomato sauce
2 tbsp sugar
2 tbsp orange marmalade
1 tbsp mustard
1 tbsp oil
1 tsp ginger
1 tsp cinnamon
1 tsp vanilla
1/4 tsp cloves
Salt and pepper

Preparing:

Marinate pork loins with garlic, mustard and oil.

Boil for 5 minutes the tamarind with prunes and wine.
Remove from the heat, remove the seeds of tamarind, liquefy and sift.
Add the remaining ingredients and mix well.
Cover with plastic the pork loins with the sauce and let stand for 2 hours.

Place pork loins in a pyrex without grease, cover with aluminum and bake at 175°C (350°F) for 30 minutes.

Ingredients:

1 loin of pork for 1 1 / 2 k
3 onions chopped
1 1/2 cup chicken broth
1/3 cup cream
1/4 cup mustard
6 garlic cloves, chopped
3 tbsp white wine
1 tbsp flour
1 tbsp cumin
1 tbsp butter
1 tbsp oil
1 tsp ground rosemary

Preparing:

Preheat oven to 175°C (350°F).

Cook pork in the butter and oil on both sides, remove from pan and reserve.
Cook onions in the same pan.
Add the white wine and let boil.
Incorporate the chicken broth, garlic, rosemary, cumin and let boil.

Mix flour, cream and mustard, apart.
Add to the pan, stir and let simmer.

Place the pork loin in a baking tray and bathe with the sauce.
Bake for 2 hours, lined paper aluminum.
Remove from the oven and let the meat stand for 1 hour before serving.

Ingredients:

Mass:
2 kilos corn breaking mass
1 1/2 kilos lard melt
1/2 kilo pork rib
1 goose of 1 1/2 pounds

Filling:
4 cups cooked rice
3 cans chickpeas
2 cans peas (petit pois)
1 jar olives stuffed
1 pound cooked carrot, sliced
1 k vainicas cooked
4 chilli peppers, chopped
60 plums

Preparation:

Mass:
Cook meat with all the desired condiments, and sift the broth.
Add broth to the dough and mix well with wooden spoon.
Place in the fire and cook until it boils, while moving.
Add the lard melt and season with salt to taste.
Remove from the fire.

Place one tablespoon of the dough on banana leaves.
Decorate with all ingredients.
Wrap the tamale in the leaves and tie.

Cook tamales in a large pot with boiling water for 35 minutes.

Ingredients:

1 pound pork tenderloin
1 cup Spirited Cranberry-Apricot Sauce
3 tbsp balsamic vinegar
2 tbsp water
2 tsp cracked black pepper
2 tsp butter
1 tsp lemon pepper
1 tsp vegetable oil

Preparing:

Trim fat from pork and cut crosswise into 8 pieces.
Place each piece between 2 sheets of plastic wrap.

Flatten each piece to 1/2-inch thickness using a meat mallet or rolling pin.
Sprinkle both sides of pork with pepper.

Cook the pork in hte oil for 5 minutes on each side, remove from the pan and keep warm.
Add vinegar and water to pan and cook for 1 minute stirring constantly.
Stir in the Spirited Crandberry-Apricot Sauce and butter and for 1 more minute, stirring constantly.

Serve sauce with pork.