2. Roasted Pork • Make 8 Meals • Prepare 25 minutes • Roast 350 ° F1 hr 10 mins to 2 hrs • Stand 10 minutes
3. Ingredients 2 - 3 teaspoons smoked paprika or paprika  2 teaspoons kosher salts, stem, seeded, and divided into  1 small green peppers, peeled, sown, and divided into three parts  1 teaspoon olive oil  Salt and pepper  1/3 cup honey  1/4 cup lime juice entsha Fresh oregano and / or thyme sprigs
4. Directions 1. Preheat the oven to 350 degrees F. In a small bowl, combine the paprika and solid salt. 2. Place the pork in a shallow roasting pan, with the bone facing down. Sprinkle the paprika mixture over the pork, pressing lightly. Sprinkle sprigs of fresh oregano under the kitchen sink tying the roast to the bone. Roast, uncovered, in a preheated oven for 20 to 25 minutes per kilogram (1 hour and 10 minutes to 2 hours). 3. Meanwhile, place slices of sweet pepper on a baking sheet. Grease the peppers with oil and lightly sprinkle with salt and pepper; throw to put on. Spread the peppers evenly on a baking sheet. Place in the oven with the pork for the last 40 to 45 minutes until the peppers are soft and begin to brown. When the roast reaches an internal temperature of 155 F, remove from the cutting board and cover with foil. Let stand for 10 minutes. 4. While the roasting is dry, in a small saucepan mix the honey and lemon juice. Bring to a boil, stirring occasionally. Boil gently, uncovered, 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove the roasted string. Using a fork, turn the roast to its side and remove the bone. Open the roast top-side up and cut. Serve with pepper, honey glaze, and fresh herbs. Make 8 servings. Nutrition Facts Cal. (Kcal) 282, Fat, amount (g) 14, Chol. (mg) 65, Sat. oil (g) 5, Carb. (g) 15, Monosaturated fats (g) 6, Polyunsaturated fats (g) 2, Fiber (g) 1, Sugar (g) 13, Pro. (g) 23, Vit. A (IU) 1215, Vit. C (mg) 48, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 620, Potassium (mg) 492, Calcium (mg) 40, Iron (mg) 1
5. Apple and Leek Full Pork Tender • Make 4 meals • Time 1 hour and 10 minutes
6. Ingredients 2 teaspoons extra-virgin olive oil, and 1 teaspoon, divided into 1 cup chopped leek, only light white and green portions, purified 1 sweet apple, similar to Brae burn, i -Honey crisp or Macun, peeled and chopped  1 teaspoon chopped fresh thyme, and 1 sprig, separated  3/4 teaspoon salt, separated  3/4 teaspoon freshly ground pepper, separated 1- 1 1/4 kg pork chop, chopped  2 cloves of garlic, peeled 1 / 2 cup apple or apple brandy 2 cups of apple cider  2 teaspoons cornstarch  2 teaspoons of Dijon mustard
7. Directions 1. Preheat the oven to 450 ° F. 2. Heat 1 teaspoon of oil in a large pan over medium heat. Add the leek and cook, stirring, until tender, about three minutes. Add the apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple starts to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Clean the pan. 3. To butter the tenderloin, place it on a large cutting board. Holding the blade of the knife flat and aligning it with the board, make a long cut in the middle of the flesh, standing slightly on the opposite side so that the tenderloin stays on one piece. Open as you would like a book. Cover with plastic. With a meat mallet, pinch or heavy pan, press the pork to a 1/4-inch thickness. 4. Spread the apple mixture in the middle of the pork chops, leaving a 1-inch border around. Starting on the long side, lift the pig to close the filling. To prevent overheating from falling during roasting, repeat about 1 inch for two short ends. Tie the kitchen cord tightly around the length around the roast to protect the two ends. Then tie it across the cord with 2-inch intervals. Slightly rub the roast with 1 teaspoon of oil and sprinkle with 1/4 teaspoon of the remaining salt and 1/2 teaspoon pepper. 5. Heat the remaining 1 teaspoon oil in a pan over medium heat. Reduce heat to medium and stir fry on all sides, about 4 minutes in total. Transfer the roast to a rimmed baking pan (set the pan aside). Place in the oven and fry until a readable thermometer is placed in the thick section of the register at 145 ° F, about 15 minutes. Allow to rest on a clean cutting board for 5 minutes. 6. Meanwhile, prepare the sauce. Sprinkle the garlic with the flat side of a knife. Return the pan to medium heat. Add applejack (or apple brandy), thyme sprig and garlic; bring to a boil and cook for 1 minute. Combine cider and cornstarch and add to pan. Go back to the gut and cook, stirring occasionally, until thickened and reduced to more than half (up to about 3/4 cup), 8 to 10 minutes. Remove from heat; discard garlic and thyme. Put mustard and any juice on the baking sheet. Cut the pork and serve with the sauce.
8. Nutrition Facts 366 calories, 11 g fat (2 g sat, 7 g mono), 74 mg cholesterol, 27 g carbohydrates, 24 g protein, 1 g fiber, 561 mg sodium, 534 mg potassium
9. Sesame Turkey • Serve 8 servings • Prepare 20 minutes • Cook Slowly 5 to 6 hours (bottom) or 2 1/2 to 3 hours (height)
10. Ingredients 3 pounds turkey breast tenderloins 1 / 4 teaspoon black pepper 1 / 8 teaspoon cayenne pepper 1 / 4 cup sodium chicken 1 / 4 cup sodium soy sauce 4 teaspoons fresh ginger minced  1 teaspoon lemon juice  1 teaspoon fried sesame oil  2 cloves garlic, ground 2 tablespoons cornstarch  2 tablespoons cold water  2 tablespoons chopped green onions (1)  1 teaspoon sesame seeds, fried
11. Directions 1. Place the turkey in a slow 3 1 / 2- or 4-quart cooker. Sprinkle with black pepper and cayenne pepper. In a small bowl, combine the broth, soy sauce, ginger, lemon juice, sesame oil, and garlic. Pour over turkey. 2. Cover and cook on low heat