from the Hill's {kitchen}: pork

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tablespoon Worcestershire sauce
1-2 tablespoon fresh parsley, finely chopped
2 teaspoon dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tablespoon of pork marinade (thoroughly mixed)
1-2 teaspoon butter
Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Recipe from Chef Mommy

1 lb lean ground pork
1 bag shredded coleslaw
1/2 bag bean sprouts
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil
1/2 tsp pepper
18 large egg roll wrappers
1 tsp vegetable oil

In nonstick skillet, cook pork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain off fat. Add coleslaw and beansprouts and cook for another 2 minutes.
In small bowl, whisk together soy sauce, cornstarch, 1 tbsp water, sesame oil and pepper; pour into pan and toss well. Let cool slightly.

Forming 1 roll at a time, place wrapper on work surface; brush with water. Spoon scant 3 tbsp pork mixture on bottom third, leaving 1/2-inch borders on bottom and sides. Pull bottom edge over filling and roll up; pinch ends to seal.

Place, seam side down, on rimmed baking sheet; brush with oil. Bake in 375°F oven until golden and crisp, about 20 minutes.

adapted from www.cbc.ca/bestrecipes

Pork Tenderloin with Pan Sauce

Baked Egg Rolls