Pretty Quick and surprisingly delicious!!

Pork Diane

· 1 lb Pork Tenderloin (cut into 1 inch thick pieces)

**Can use porkchops instead

· 2 tsps lemon pepper

· 2 T. Butter

· ½ c. Lemon juice

· ¼ c. Worcestershire Sauce

· 4 tsp. brown, spicy mustard

Sprinkle both sides of pork pieces with lemon pepper. Melt butter in frying pan over medium heat. Cook pork 3-4 minutes per side or until cooked. Remove pork and keep warm.



Add to frying pan the lemon juice, Worcestershire sauce, and mustard. Whisk ingredients with the pork drippings and stir until warmed through. Pour sauce over the pork and serve.

Pulled Pork with Black Pepper Vinegar

Recipe courtesy Bobby Flay

Ingredients

• 1 pork butt, trimmed of excess fat
• 3 cups chicken stock
• 1 cup rice vinegar (regular vinegar works fine)
  
• 1 cup Chipotle-Molasses BBQ Sauce (or I use any BBQ sauce)
  
• 2 jalapeno peppers, chopped
• 1 large red onion, chopped
• 6 cloves garlic, chopped
• Salt and pepper
• 8 soft buns, for serving
• Black Pepper Vinaigrette, recipe follows

Directions

Preheat grill or oven to 350 degrees F (oven works better).

Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette.

Black Pepper Vinaigrette:

1/2 cup rice vinegar (regular vinegar works fine)

1 heaping tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon coarsely ground black pepper

2 teaspoons honey

3/4 cup extra-virgin olive oil

Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use.