Smothered Pork Roast

The original recipe for this dish called for pork chops.  I've adjusted it to work with a pork sirloin or tenderloin.  I cooked mine in an electric frying pan on high for browning and then reduced the heat to 300 for cooking.  But, this can be cooked in a Dutch oven on top of the stove.  This recipe will also come out great by using a thick cut beef roast instead of pork. View the full recipe by going to Martha's Recipe Cabinet.

Pork Tenderloin Au Jus

My idea for this dish came to me when I found that I had a package of McCormick Recipe Inspirations.  The recipe on the package was actually for apple pork chops but I decided to "Think With My Taste Buds" and create something different using the herbs/spice included in the package.  And I couldn't have chosen a better piece of meat to work with than the pork tenderloin.  It picked up all of the flavors, it was juicy and tender and my kitchen has had a wonderful smell all day. View my recipe by going to Martha's Recipe Cabinet.

Pork Chops with French Fried Onions

I've seen the recipe for chicken battered in French fried onions and have even made it.  It's delicious!  But why stop with just chicken.  I worked up a recipe using mustard and mayo as my liquid batter and flour, Panko and French fried onions for my dry crust.  These are simply wonderful and so easy to make.
See the full recipe by going to Martha's Recipe Cabinet.