Porker

Pork with Chestnuts:

Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour
Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour
Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes
Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 tablespoon of the liquid from the pork and 1 teaspoon seseme oil
Set heat to high and cook for approximately 5 minutes stirring constantly
Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top
Serve very hot

Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally
Meanwhile, simmer the apricots in 3/4 cups water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor
Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve
Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using)
Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often
Serve with the warm apricot-peanut butter sauce for dipping

Mix the paprikas together and spread on a sheet of waxed paper
Rinse the chops under cold water, then dredge both sides of each wet chop in the paprika, making sure the entire surface of both sides is covered with paprika
Heat butter and oil together in a large skillet. Add onions and sauté until they are soft. Add the garlic and cook another 2 minutes, stirring occassionally
Push the onions and garlic to one side and add the chops
Brown chops on both sides, about 4 minutes each side. Add more oil if needed
Stir in wine and brandy. Bring mixture to a boil over high heat; reduce heat to low, cover and simmer the chops a minimum of 10 minutes on each side depending on their thickness
Remove the chops to a serving platter and keep warm
Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constanlty, until the mixture is the consistency of a thick soup
Reduce the heat and add the sour cream and mix well. Pour the sauce over the chops, garnish with the pickled pepper and serve hot with egg noodles or boiled potatoes

Trim fat from tenderloins. Cut them lengthwise down the center, cutting halfway through the meat but not cutting all the way through
In a small bowl, combine the mustard, green onions, rosemary, tarragon, pepper and garlic
Spread the mustard mixture on the cut surfaces of the tenderloin. Reshape the tenderloin and tie, if desired
Place it on a rack in a shallow roasting pan and brush with 4 tablespoons of the marmalade
Bake at 400°F for 40 to 50 minutes until tender, or until a meat thermometer registers 160°F
For the sauce, combine the remaining 4 tablespoons marmalade, water and broth in a small saucepan. Bring to a boil, then reduce the heat
Simmer for 5 to 10 minutes, or until thickened
To serve, slice the tenderloin and spoon the sauce over

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