Pork Recepies

Recepie Ingredients:
1 lb. pork tenderloin, cut into chunks
1 Tbsp. oil
1 medium onion, chopped
2 medium carrots, chopped
1 can (14 oz.) pineapple chunks, drained
1 can (14 oz.) water
1/4 cup BULL’S-EYE Original Barbecue Sauce
1 tsp. ground ginger
1 green pepper, chopped
2 cups uncooked MINUTE White Rice

Directions:
Cook tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.
Stir in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
Bring to boil; cover and let stand 5 minutes.

Crunchy Pork Meatballs

Recepie Ingredients:
1 pound ground pork 2 slices ham or salami, finely chopped
2 green onions, finely chopped
2 sprigs of parsley, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup Swiss cheese, cubed
1 egg, beaten
1/2 cup cornflakes, crushed

Directions:
Mix together pork, ham, green onions, and parsley in a large bowl, add salt and pepper. Form into small, firm balls. Place a cube of cheese into the center of each pork meatball, then roll to close the ball.
Dip balls into beaten egg, then roll into crushed cornflakes to coat. Next place pork balls on a lined and greased baking tray. Bake in a 375F oven for 15 minutes until golden brown on the outside and cooked thoroughly on the inside. Serve on a bed of white rice with applesauce.