Pork is versatile and can be used in many ways, such as roasts, chops, sausage dishes. Lean pork dishes are included in this category.

Ham and Scalloped Potatoes

6-8 Slices of Ham
8-10 Potatoes, thinly sliced
1 Medium Onion, thinly sliced
1 - 10 ¾ oz. Can Cream of Mushroom Soup (Healthy Request, 98% Fat Free)
Salt and Pepper to taste
1 Cup Cheddar Cheese, grated
¾ Soup Can of Milk (Optional)


Layer half of the ham, then the potatoes and onions in the slow cooker. Sprinkle salt, pepper and cheese. Repeat the layers.

Pour the Cream of Mushroom soup over the potatoes.  Sprinkle Paprika on top. Cover and cook on Low for 8 to 10 hours or High for 4 Hours.

Note: If you would like a creamier sauce then stir ¾ of a soup can of milk into the Cream of Mushroom soup before pouring over the potatoes.

Pork Fried Rice

Ingredients:pork fried rice

3 Cups Cooked Rice (I use Jasmine)
2 Tablespoons Canola Oil
½ Medium Onion, Chopped
1 Clove Garlic, minced (optional)
1 Carrot, shredded
½ to 1 pound Pork Loin Roast or Chops, cooked or raw, thinly sliced
3 Eggs
1 Tablespoon Granulated Sugar
Black Pepper (To Taste)
¼ Cup Soy Sauce
2 Green Onions, sliced


Cook rice as directed. Chop onion, peel and mince garlic and shred carrot. Mix eggs with a fork until lemony in color and set aside. Slice green onions and set aside.

Add 1 Tablespoon of Canola Oil to a wok pan or large skillet. Cook the onion, garlic and carrots until the onion is translucent and carrots slightly tender but still crunchy. Remove vegetables from the pan and set aside.

Add the remaining 1 Tablespoon of Canola oil to the wok pan. Add the pork stirring until the pork is fully cooked. I also use left over pork loin roast, which just needs to be heated through. Remove the meat.

Add the eggs, stirring in a back and forth motion until the eggs are set. Chop the eggs into small pieces as they cook.

Add the vegetables, meat and rice to the eggs. Sprinkle black pepper and 1 Tablespoon of sugar over the rice. Push the rice to the side of the pan. Pour the ¼ Cup of Soy Sauce down the empty side of the pan. Add the chopped green onions. Stir, tossing to coat the rice and incorporate these ingredients. Serve immediately.

Note:  This is a great way to use leftover pork, beef or chicken. We especially like the pork and chicken fried rice.

English Toad in the Hole


8 Pork Sausages
110g (4oz) Plain White Flour
300ml (½ pint) Milk
2 Small Eggs
½ tsp Salt


Place the flour in a bowl, then make a well in the center and break in the eggs.
Mix in half the milk using a wooden spoon, work the mixture until smooth then add the remaining milk.
Beat or whisk until fully combined and the surface is covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before use.
Preheat the oven to 230°C; 450°F: Gas 8
Fry the sausages in a pan to lightly color and remove excess fat, reserve the fat.
Place the fat in a small roasting tin adding a little oil, if needed, to bring the amount of fat up to about 4 tbsp.
Heat the fat until smoking hot then pour in the batter.
Add the sausage chunks and place into the hot oven.
Bake for about 5-10 minutes at 230°C; 450°F: Gas 8, then reduce to 200°C; 400°F: Gas 6 and bake 20 to 30 minutes or until the batter around the sausages has risen and is a deep golden brown.
Serve immediately or the pudding will deflate.

Serve with vegetables and gravy, gorgeous.

Servings: 6
Recipe Difficulty: Normal
Preparation Time: 15 Min.
Cooking Time: 45 Min.
Country: UK

Pork Tenderloin with a Pepper Crust

Preheat oven to 425 degrees.

1 5-6 lb. Pork Tenderloin
1/3 Cup Dijon Mustard
2 Tablespoons Buttermilk or 2% milk
1 Tablespoon finely chopped fresh thyme or dried thyme
1 Tablespoon coarsely ground black pepper
½ Teaspoon Salt
3 Slices of bread


Place the tenderloin in a roasting pan. Using a food processor or knife chop the 3 slices of bread into fine, soft crumbs then set aside. In a small bowl combined the mustard, buttermilk, thyme, pepper and salt. Spread over the surface of the meat. Press the crumbs onto the coated meat.

Insert a meat thermometer. Cover and bake in a 425 degree oven until the thermometer reads 160 degrees. Uncover for the last 15 minutes to let meat brown. Let stand 10 minutes before serving.


Lemon-Lime salad, baked potatoes and parsley carrots are a great combination with the pork tenderloin.

Servings: 12 servings
Recipe Difficulty: Easy
Preparation Time: 10 Min.
Cooking Time: Approx. 2 1/2 Hours
Country: USA

Honey Mustard Pork Spare Ribs


Wine Sauce:

3 tablespoons butter
2 1/2 cups chopped onions
1 cup chopped carrot
2 cups canned beef broth
1 1/2 cups dry red wine
1 cup canned chicken broth
1 1/2 teaspoon tomato paste
1 teaspoon rosemary
enough cornstarch to get desired thickness


1/2 cup honey
3 tablespoons soy sauce
2 tablespoons Dijon mustard
4 lbs of pork spare ribs


Wine Sauce:
Melt butter over medium-high heat in a 4 1/2  quart pot or other large sized pot. When melted, add onions and carrots. Saute about 12 minutes or until brown. Add beef broth, red wine, chicken broth, tomato paste and rosemary. Boil 10 minutes. Add 1 1/2 tablespoons of cornstarch, stir, and let the sauce simmer. Repeat until sauce is desired thickness. When satisfied with the thickness, strain if desired. Set aside.

Preheat oven to 400°. Mix honey, soy sauce, Dijon mustard, and 2 tablespoons of Wine Sauce in a bowl to create glaze for ribs. Lay pork ribs on cookie sheet. Brush glaze on ribs and season with salt and pepper. Roast ribs in the oven about 35 minutes or until thermometer inserted into the thickest part of the meat reads 140F-107F.

Reheat the Wine Sauce if needed. Serve pork ribs on plate with additional Wine Sauce on top.