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.

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.