*Slow Cooker Pork Roast*

2-3   lb    boneless pork roast
13    oz.  bottle Gingered Garlic Apricot marinade & finishing sauce
½    cup  diced dried apples
1            medium onion, chopped

Place pork roast in 5-quart cooker and pour entire bottle of Gingered Garlic Apricot sauce over roast.  Add apples and onions.  Cover and cook on low for 8 hours until tender.  You can also cook on high for 4 hours.  Remove roast, apples and onions from slow cooker.  Serve over rice.

Note:  You can use the liquid from the slow cooker after removing the fat from the liquid.  This can be done using a fat separator which can be purchased at most kitchen stores.

 *South of the Border Prawns*

16 jumbo prawns, peeled and de-veined with tails on
1 bottle South of the Border Honey Lime marinade & finishing sauce
8 slices bacon, cut in half

Wrap each prawn with bacon and secure with toothpick.  On your grill baste prawns with the South of the Border Honey Lime sauce.  Cook 3 minutes, basting with sauce as they cook.  Turn prawns over and cook another 3 minutes basting while they cook.  Cook until the prawns have caramelized with the sauce and the bacon is crisp.

Note:  Makes an excellent appetizer or entrée served with fresh pineapple and rice.

 *Pork Tenderloin w/Pomegranate Peppercorn Sauce*

In a 2-cup measuring cup, whisk together:
½ cup Pomegranate Infused Syrup
½ cup Dijon Mustard
½ teaspoon black pepper
2 Tablespoons olive oil
2 teaspoons garlic

Add to a gallon Ziploc:
2 pork tenderloins (about 1 lb each)
½ the sauce you just made
Massage well so pork is coated. Let marinade for 4-24 hours.
Mix together:
1cup béchamel sauce and the rest of the sauce you made above
To cook:
Grill or roast the pork tenderloins. Grill about 3-4 minutes per side (4 sides) or roast in a 375 oven for 30-40 minutes. Bring the sauce just to a boil in a small saucepan. Serve the sauce over the sliced pork tenderloin

*Spicey-Crusted Pork Tenderloin*

1 (16oz) Pork tenderloin, trimmed   
1 Tbsp. Paprika                                                        
1 Tbsp. Cumin
1 tsp.    Cayenne pepper
1 Tbsp. Chili powder
2 tsp.    Salt
2 Tbsp  Olive oil 

Mix spices well and rub on to the pork tenderloin covering completely.
Place a 10 or 12 inch oven-proof skillet on high heat.
When the pan is hot add your favorite olive oil.
Once the oil starts to smoke add the pork tenderloin and sear on all sides.
Turn on oven to 350 degrees and place pan with the pork tenderloin onto
the center rack and bake for 15-20 minutes or until desired doneness.
Remove from oven and let rest for 10 minutes. Slice to desire thickness.  

           
CHIANTI SAUCE 

2 Cups  Chianti (any brand)
3 Tbsp. Gourmet Temptations Honey
1 Sm.    Habanera pepper – cut in half and seeded (optional)
Dash     Salt 

In a saucepan place Chianti and the habanera pepper (if desired). Cook on medium-high heat until reduced to approximatley 1/4 cup (this takes about 15-20 minutes). After reduction process add the Gourmet Temptations honey. Stir the sauce until the honey is dissolved. Dizzle over the pork tenderloin when plating. Serve immediately.

 

*Apricot Glazed Ham* 

Ingredients: 

1 Ham  3-4 lbs (smoked optional)
1/2 cup Ms. Earle’s Seedless Raspberry Jam
1  Tsp.  Dry mustard
¼ Tsp.  Ground cloves
¼ cup   Honey

Place ham in roasting pan. Cover with Ms. Earle’s Seedless Raspberry Jam , seasoning and honey.
Bake at suggested instruction. Slice and garnish with fresh apricots and butter lettuce leafs