Apple Stuffed Pork Tenderloin
Scalloped Pork Chop Combo
Pork and Kraut
Barbecued Pork Chops
Breaded Pork Loin
Pork Tenderloin in Tequila
Zesty Grilled Chops

High on the hog

Pork loin is a Midwest delicacy

Apple Stuffed Pork Tenderloin

2 lbs. pork tenderloin
1 cup bread crumbs
1 egg, slightly beaten
¼ cup cooking apples, chopped
¼ cup nuts, chopped (pecans or walnuts)
2 tbls. onions, chopped
1 tlbs. butter (or margarine)
1 tsp. lemon juice
1 tsp. Worcestershire sauce
½ tsp. salt
¼ tsp. sage
Dash of pepper

Cut tenderloin in half lengthwise almost through. Combine remaining ingredients. Toss lightly. Spread stuffing over half the tenderloin. Cover with other half of tenderloin. Tie securely with string shaping in a roll. Place on trivet in a baking dish. Add ½ cup water. Cover with plastic wrap. Microwave on medium for 55 to 60 minutes or until no longer pink. Turn over halfway through cooking. Allow to stand 10 minutes before serving. Yields 4 servings. Mary Miller, Clark, Mo.
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Scalloped Pork Chop Combo

6 bone-in pork loin chops (½ inch thick)
2 tbls. vegetable oil
1 tsp. salt
2 cups water
1 pkg. (10 oz.) frozen French-style green beans
1 cup thinly sliced carrots
1 (5 oz.) pkg. scalloped potatoes
1 (10.3 oz.) can cream of celery soup, undiluted
2/3 cup milk
2 tbls. butter or margarine
½ tsp. Worcestershire sauce

In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes (with contents of sauce packet), soup, milk, butter and Worcestershire sauce. Bring to a boil. Transfer to a greased 13x9-inch baking dish; top with pork chops. Cover and bake at 350° for 25 minutes. Uncover; bake 5 minutes longer or until pork and vegetables are tender. Let stand for 10 minutes before serving. Yields 6 servings. Lydia Miller, Clark, Mo.
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Pork and Kraut

2 lbs. pork tenderloin
2 tbls. brown sugar
½ cup water
1 (15 oz.) can sour kraut

Place tenderloin in baking dish, rub in the brown sugar on top of the tenderloin, and pour water and sour kraut over the top. Bake at 350° for 1 hour or until meat is tender. Yields 6 to 8 servings. Betty Mayo, Huntsville, Mo.
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Barbecued Pork Chops

6 pork chops
1 large onion
¾ cups ketchup
1/3 cup brown sugar
1 tsp. prepared mustard
Salt and pepper

Top each chop with a slice of onion and a little salt and pepper. Mix ketchup, brown sugar, and mustard until smooth; pour over chops. Salt and pepper to taste. Cover and bake at 350° for 1 hour or more. Yields 6 to 7 Servings. Barbara Gingerich, Clark, Mo.
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Breaded Pork Loin

1 lb. sliced pork loin
Salt and pepper
2 eggs, beaten
1 cup bread crumbs

Flatten each pork loin, add salt and pepper to taste. Roll in beaten egg and dry bread crumbs. Fry in hot fat, browning both sides of each loin. Then turn to low and add a small amount of water, cover tightly and braise until tender (about 30 minutes). Serve with hot tomato sauce. Yields 4 servings. Mrs. Davy Miller, Clark, Mo.
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Pork Tenderloin in Tequila

¼ cup prepared mustard
2 lb. pork tenderloin
¼ cup vegetable oil
2 cloves garlic, cut into halves
¼ cup carrots, chopped
¼ cup celery, chopped
¼ cup lime juice
¼ cup tequila
1 tbls. ground red chilies
1 tsp. salt
1 tsp. dried oregano leaves
¼ tsp. pepper
4 medium tomatoes, chopped (about 4 cups)
1 small onion, chopped (about 1/4 cup)
1 bay leaf
¼ cup snipped parsley

Spread mustard over pork tenderloin. Heat the oil and garlic in a 10-inch skillet until hot. Cook pork in oil over medium heat until brown. Remove garlic. Stir in remaining ingredients, except parsley. Heat to boiling; reduce heat. Cover and simmer until pork is done or about 30 minutes. Remove bay leaf. Sprinkle with parsley. Yields 8 servings. Mrs. Eli Miller, Clark, Mo.
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Zesty Grilled Chops

¾ cup soy sauce
¼ cup lemon juice
1 tbls. chili sauce
1 tbls. brown sugar
1 garlic clove, minced
6 rib or loin pork chops, about 1½ thick

Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 2 to 6 hours overnight. Remove chops from marinade and grill or broil 4-inches from the heat to desired doneness. Brush occasionally with the marinade. Yields 6 servings. Mary Gingerich, Clark, Mo.
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