YOU'LL NEED:

2.5- 3 POUND PORK ROAST

SALT AND PEPPER , TO TASTE 

3 TABLESPOONS OLIVE OIL

SAUCE

1 CUP FRESH CRANBERRIES (or 1 can Whole Cranberry Sauce)

1 CUP WATER

3 TABLESPOONS SUGAR

1 LARGE ORANGE, ZEST AND JUICE

1 TABLESPOON BUTTER

1/2 CUP ONIONS, DICED

1 CLOVE GARLIC, MINCED or 1 TABLESPOON MINCED GARLIC

1 CUP CHICKEN BROTH

2 TABLESPOONS BALSAMIC VINEGAR

Preheat oven to 400 degrees.

Salt & pepper all sides of the pork tenderloin roast. In a Dutch oven over medium-high heat, add olive oil, when oil is hot sear pork roast on all sides.

Place Dutch oven in oven and roast until the pork has an internal temperature between 145 degrees F. (medium rare) to of 160 degrees F. (medium), using a digital meat thermometer. This will take roughly 30 minutes.

While the roast is baking, in a saucepan over medium heat, add cranberries, sugar, water and orange zest and juice. Bring to a boil and simmer for 15 minutes, stirring occasionally. Sauce will thicken. Remove from heat, set aside.

Remove roast from Dutch oven, set on a plate, and cover with foil.

Add butter to the drippings of the roast, melt, add shallots and garlic and sauté for about 3-4 minutes. Add chicken broth, scraping the bits from the sides and bottom of the pan. Add cranberry sauce and vinegar, stir and simmer for about 15 minutes for sauce to thicken up again.

Slice and serve with sauce.

• 6 ounces of Ham, cut into Strips or Chunks (Ham Steaks or left over ham from a spiral ham or ham hock work best.
• 3 5-oz bags of Spring Mix Greens or 2 heads of lettuce, chopped.
• 2 Gala Apples, cored & thinly sliced
• 1 cup Dried Cranberries
• 1 7-oz package toasted walnuts (optional)
• 1/2 Small Red Onions, thinly sliced & separated into pieces.
• 2/3 - 3/4 cup Champagne or Balsamic Dressing
• 1/3 cup Sheep's Cheese, crumbled

Toss together & serve. Easy & delicious!

Ingredients:                                                    Serves 3-4

1 pound dried red beans, soaked overnight

10 cups water

1 pound andouille sausage, sliced into rounds

1 large sweet onion, chopped

1 green bell pepper, chopped

1 jalapeno pepper, seeded and chopped (optional)

8 cloves garlic, chopped

1 teaspoon ground black pepper

1 teaspoon Creole seasoning, or to taste

6 fresh basil leaves, chopped

1 ham hock

Directions:   Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.

Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

 Clean-Up Tip: Use a slow cooker liner for fast & easy clean up.

Ingredients:

2 lbs. fresh Green Beans

2-3 Ham Hocks

1 large onion, diced

1 1/2 lb. new potatoes or red potatoes, quartered

1 teaspoon garlic powder

1 teaspoon season salt

black pepper to taste

1 cup chicken broth

Directions:

Put green beans in slow cooker & cover with water.  Add ham hocks, onion & seasonings.  Cook on high for 2-3 hours.  Add potatoes & broth.  Cook on low another hour. Take out bones & leave the ham. 

Easy & delicious!

Ingredients:
1/2 lb. Bacon Ends
1 cup mashed cooked sweet potato
1 cup buttermilk
2 eggs, beaten
1 1/4 c cornmeal
1 teaspoon salt
1/2 teaspoons baking soda

Directions:
Preheat oven to 450 degrees F (230 degrees C). Cook & stir bacon in a 9-inch cast-iron skil-let over medium-high heat until browned, about 10 minutes. Remove bacon, leaving 1 ta-blespoon of bacon drippings in skillet. Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, & eggs together in a separate bowl until thoroughly com-bined. Stir sweet potato mix-ture into dry ingredients & mix bacon into batter. Pour batter into the cast-iron skillet. Bake corn bread in the preheated oven until browned & bread feels firm to the touch, about 30 minutes.