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Thai Lettuce Wraps with Satay Pork Strips

Submitted by: National Pork Board

Not only is this appetizer beautiful as a presentation, but it is a fun appetizer to eat. Guests get to assemble their own, picking and choosing among the condiments and sauces. For the host, everything can be done ahead, even the pork. Marinate and grill the pork early in the day, or even the day before, and refrigerate the chops. Slice the pork just before serving. The sauces can be made and placed in serving bowls several hours ahead; the condiments can be assembled on the platter and then covered and refrigerated ready to serve.

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Spicy Pepper-Glazed Pork Medallions

Submitted by: National Pork Board

This dish is a good low-fat recipe with tons of flavor. Complete the meal with flavored rice and broccoli drizzled with lemon.

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Quick Pork Fajitas

Submitted by: National Pork Board

Make even more colorful by using both red and green pepper. Put out on the table with a variety of condiments like sour cream, different salsas and guacamole and let the family create their fajitas to their own tastes.

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Pork Tortas (Sandwiches)

Submitted by: National Pork Board

Bolillos are Mexican hard rolls or breadsticks that are similar to French bread.

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Pork and Pepper Fajitas

Submitted by: National Pork Board

Have the family help make these quick fajitas. Little ones can help sprinkle cheese, older children can help with rolling the tortillas up. Make sure that an adult is present to help with the stove and sharp objects. Serve with your favorite rice mix.

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Pan-Seared Chops with Pear and Soy-Ginger Glaze

Submitted by: National Pork Board

This one-skillet dish is a perfect pairing of pork and braised fruit, especially with a hint of soy sauce and a touch of cayenne. Three apples, such as Golden Delicious, could be substituted for the pears. If you wanted to serve this to company, you could make the pear glaze 1 to 2 days ahead and refrigerate it. Warm the glaze before adding to the chops in the pan.

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Orange Stir-Fry

Submitted by: National Pork Board

Need a meal in a flash? Have all your ingredients ready before you start to cook. Serve over steamed rice and with hot or iced jasmine tea.

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Moroccan-Style Pork Shoulder Roast

Submitted by: National Pork Board

Pork shoulder is cooked low and slow in this Moroccan-inspired dish. Serve over cooked couscous and with a large spinach salad.

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Mexicali Pork Chops

Submitted by: National Pork Board

Adjust the amount of chilies to suit your family's tastes. Serve with mixed greens, cornbread twists and orange slices.

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Maple-Mustard Country-Style Spareribs

Submitted by: National Pork Board

Be sure to glaze toward the end of the cooking time. Otherwise the glaze will burn before the ribs are done. Serve with grilled summer squash and potato salad.

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Honey Pork Tenderloin Kabobs

Submitted by: National Pork Board

Give your grill a new thrill with these spiked pork kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.

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Grilled Thai Tenderloin Cutlets

Submitted by: National Pork Board

The versatility of pork tenderloin makes it the perfect centerpiece for an outdoor meal. These cutlets add an exotic touch to your patio dinner. Serve on buns along with sesame cucumbers.

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Grilled Honey-Soy Pork Steaks

Submitted by: National Pork Board

You'll love the simple marinade for these pork steaks. In fact, you probably have the ingredients on hand. You can substitute any type of pork chop for the blade steaks in this recipe to suit whatever you have on hand. Serve with grilled corn on the cob and fresh fruit kabobs.

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Carolina Country Style Ribs

Submitted by: National Pork Board

Give a vinegar-based sauce a try with these hearty ribs. Serve with hush puppies, corn on the cob, baked beans, and your favorite cornbread.

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Boneless Pork Loin Roast with Herbed Pepper Rub

Submitted by: National Pork Board

Serve this as part of a casual New Year's Eve celebration buffet. Partner with black-eyed pea salsa, sweet potato casserole, green beans and cornbread.

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Autumn Glazed Pork Chops

Submitted by: National Pork Board

These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower.

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Caribbean Pork and Mango Salad

Submitted by: National Pork Board

Get a feel for the islands with this festive salad. Make the meal complete with cornbread muffins.

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Peppered Pork Roast

Submitted by: National Pork Board

Complete this basic roast with mashed potatoes with pork gravy and buttered corn.

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Grilled Indian Pork Kabobs with Sweet Onions and Red Bell Peppers

Submitted by: National Pork Board

An Indian spice paste with curry, cumin, coriander and cayenne marinates these succulent pork cubes; then they're grilled on skewers with sweet onions and red bell peppers.

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