Mango Pork

You'll Need

• 2 medium ripe mangoes 
• 3/4 pound pork tenderloin 
• Vegetable oil spray 
• Salt and pepper to taste 
• Tabasco sauce

 Slice 1 mango in half around the pit. Scoop out pulp with a spoon and puree in a food processor or blender.Cube the other mango.
Remove fat from pork and cut into 1 inch slices. Flatten slices with the palm of your hand.
Spray medium pan with vegetable oil spray and heat on medium high. Brown pork for 1 minute on each side. Season each side with salt and pepper to taste.
Reduce heat and cook pork another 5 minutes to cook thoroughly. Remove to a plate and add mango puree to pan. Cook puree about 30 seconds scraping up brown bits of pork as it cooks.
Add several drops Tabasco sauce and mango cubes. Toss cubes in puree for another 30 seconds. Spoon sauce over pork and serve with pasta

Avocado Aperitif

You'll Need

• 1 md avocado
• 1 lg cucumber
• 1 lemon, juice
• 1/2 cup parsley, chopped
• 2 cup crushed ice
• Garnish: lemon slices; or cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.

Sticky Maple Syrup Ribs

You'll Need

• 2 tbsp tomato puree
• 1 tbsp cornstarch
• Juice of 2 limes
• 2 tbsp maple syrup
• 2 garlic cloves, crushed
• 1/2 tsp dried chili flakes
• 1/2 tsp salt
• 1 1/2 pound pork ribs

 Mix together the tomato puree and cornstarch to make a pasta. Stir in the lime juice, maple syrup, garlic, chili, and salt.
Preheat the broiler to medium, rub the mixture into the pork ribs then arrange on a broiler rack.
Cook under the broiler or on a barbecue for 30 minutes, turning occasionally, until well cooked and nicely browned. You can also cook them in the oven to 375 F, pop the ribs on a wire rack, place on a baking tray and cook for 40-45 minutes

Pork Paprika

You'll Need

• 1 lg. onion
• 1 tbsp olive oil
• 1 1/2 tbsp Hungarian paprika
• 3/4 lb. boneless pork chops,cut into 1/4-inch strips
• 1 tbsp tomato paste
• 1/2 cup light sour cream
• Salt and pepper to taste

 In large fry pan cook onion and pork olive oil. Add paprika, tomato paste, sour cream, salt and pepper. Stir constantly until mixture is hot. Serve over rice

Pork Tenderloin with Hawaiian Sauce

You'll Need

• 6 lb pork tenderloin
• 2 qt reduced pork broth
• 1 cup brown mustard
• 1 cup yellow mustard
• 1/3 cup horseradish
• 1/3 cup ketchup
• 1/3 cup brown sugar
• 4 ea cloves minced garlic (large)
• 1/3 cup salt
• 1/3 cup cummin
• 1/3 cup black pepper
• 16 ea small red potatoes
• 4 ea carrots (stripped)
• 1 can pineapple rings

In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat.
Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat

Pork Tenderloin with Cinnamon and Pineapple

You'll Need

• 1 pound pork tenderloin, cut into 8 crosswise pieces
• 1/4 tsp salt
• 2 tbsp margarine, divided
• 1 medium red bell pepper, cut into julienne strips
• 1 can (8 oz.) pineapple chunks in natural juice, undrained
• 1/2 cup dry white wine
• 1 tbsp peeled, finely chopped fresh ginger root
• 1 tbsp finely chopped fresh jalapeno pepper
• 1/8 tsp cinnamon
• 1 tbsp chopped fresh cilantro

Sprinkle each pork tenderloin piece with salt; press each piece to 1-inch thickness.
Heat 1 tbsp margarine in large skillet over medium heat. Add pork pieces; cook 3-4 minutes per side or until pork is tender.
Place pork pieces on serving plate; keep warm. Add remaining 1 tbsp margarine and red bell pepper to same skillet; cook about 3 minutes or until crisp-tender. Reduce heat to low.
Stir in pineapple and juice, wine, ginger root, jalapeno pepper and cinnamon; simmer until liquid is reduced to 1/4 cup. Spoon pineapple mixture over cooked pork pieces; sprinkle with cilantro

Red Cocktail Sauce

You'll Need

• 1 1/2 cups catsup
• 1/2 cup bottled chili sauce
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/4 cup prepared horseradish
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon Tabasco? sauce
• 1/4 teaspoon freshly-ground pepper
• Salt, to taste

 In a medium size bowl, combine all ingredients and whisk until well blended. Cover and refrigerate until well chilled before serving.

Makes about 2 1/4 cups