Luana Barber's Cuban Pork
Marinate pork roast overnight in orange juice (with fiber), fresh lime juice, garlic, oregano, salt, and pepper.


Heat oven to 280 degrees. Cook for 7 hours! Pull the meat apart and serve it in shreds, warmed in its juices.
Tropical Pork Medallions


Buy pork tenderloins, which come in packages of two. Slice the tenderloins into medallions about an inch thick.

Slice an onion.

Saute the pork medallions til brown in olive oil, about three minutes a side. Add the onions. Remove the pork. When onions are browned, add one cup orange juice, 1 TBS balsamic vinegar, one tablespoon tomato paste, a little white wine.

Serve with orzo and buttered spinach.

A fast and elegant dinner.

Mango Pork


Buy pork tenderloins, which come in packages of two. Slice them into medallions of about an inch thick.

Slice an onion.

Peel and slice a mango.

Juice half a lemon.


Saute the pork medallions in olive oil until brown, about 3 minutes on each side. Remove from pan. Add the onions and brown. Add mango and lemon. Cook a minute or two and add the pork to warm it. Serve with rice, couscous, or orzo.

Beer-Soused Pork with Potato and Leeks (from Janice Stone)


2 lb. pork tenderloin cut in pieces or 4 8-oz. pork chops

2 tsp. canola oil

2 medium leeks, cleaned and sliced (about 2 cups)

3/4 lb. red or yellow potatoes sliced with skin

2 scallions, sliced

2/3 cup dark ale or beer

2 TB cider vinegar

2 TB coarse mustard

salt and pepper

Brown meat 2 minutes per side. Remove. Add leeks, potatoes, ale, vinegar, cover, and simmer over medium heat for 10 minutes. Stir in mustard. Return pork. Cover and simmer. Add salt and pepper. Serves 4.