Cheesy Volcano Meatballs

from Melanie

1 lb. lean ground beef, pork, or turkey
6 Ritz Crackers, finely crushed
1/4 cup Parmesan Cheese
1/4 cup spaghetti sauce, divided
12 cheddar cheese cubes

Heat oven to 400ºF.

Mix meat, cracker crumbs, Parmesan and 1/4 cup spaghetti sauce. Shape into 12 meatballs, using about 2 Tbsp. meat mixture for each.

Place, 2 inches apart, in shallow baking pan sprayed with cooking spray. Press 1 cheese cube deeply into center of each meatball.

Bake 14 min. or until meatballs are done (160ºF). Serve with spaghetti.

Apple-Pecan Tenderloin Medallions

from Mom

1 pound pork tenderloin
2 Tbsp butter
1-16 ounce can sliced apples, drained
1/2 cup chopped pecans
1/2 cup packed brown sugar

Cut pork into 1/2 inch slices. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes more.

Apricot-glazed Pork Loin

from Mom

One pork loin (you could probably use pork chops also)
Apricot jam
salt and pepper to taste
1 Tbsp rosemary – optional

Rub pork loin with salt and pepper and rosemary and cook meat for about 1 hour on 350 degrees. Spoon apricot jam on top of meat and cook for about 15 to 20 minutes longer. Let meat rest for about 15 minutes before slicing. Put meat on plate. Stir juices and jam from pan together and pour over meat.

Café Rio Pork

from Kim

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 cup brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 cup brown sugar
tortillas

Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about 1/4 cup of brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. Serve with tortillas.