Meat's

Pork Stew with Dumplings

• 1 lb. boneless pork shoulder roast
• 1 clove garlic, minced
• 1 tbsp. cooking oil
• 4 med. carrots, cut into 1/2 inch
  pieces (2 c.)
  
• 2 med. potatoes, peeled and
  cubed (2 c.)
  
• 1 (12 oz.) can (1 1/2 c.) beer
• 1/4 c. quick-cooking tapioca
• 1 tbsp. sugar
• 1 tbsp. Worcestershire sauce
• 2 bay leaves
• 1 tsp. dried thyme, crushed
• 1/2 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. pepper
• 1 (28 oz.) can tomatoes, cut up

Cut pork into 1 inch cubes. In a large skillet,
brown pork and garlic in hot oil. Drain well.
Meanwhile, in a 3 1/2 or 4 quart crockpot,
combine all of the other ingredients except for
the tomatoes. Stir in browned meat and
undrained tomatoes. Cover and cook for 9 to 11
hours on low heat or on high heat setting for
4 to 5 hours. If stew was cooked on low heat
setting, turn cooked to high heat setting.
Prepare Cornmeal Dumplings (recipe follows).
Remove bay leaves and stir stew. Drop dumplings
by tablespoonful onto hot stew. Cover and cook
on high for 50 minutes more (do not lift cover).
Sprinkle dumplings with cheese before serving.

from Betty Copeland

This is an Excellent Recipe : )))

PORK TENDERLOIN BAKED IN WHITE WINE, CREAM SAUCE, AND THYME

Serving Size: 6

• 2 lb Pork tenderloin
• 1 tb Dijon mustard
• 1 t Dried thyme
• 1 t Salt
• 1/2 ts Pepper
• 2 tb Vegetable oil
• 1 c Dry white wine
• 1 c 35% Real Whipping Cream
• 2 tb Fresh parsley, chopped

Ingredient notes:

Chicken stock may be used in stead of wine.

1. Pat pork tenderloin dry. Combine mustard,
   thyme, salt and pepper. Rub into pork.
   
2. Heat oil in a roasting pan or skillet that
   can be used on direct heat and in the oven.
   Brown meat on all sides.
   
3. Add wine to the pan and roast in preheated
   350F/180C oven 45-50 minutes or until a meat
   thermometer registers 160F/70C.
   
4. Remove meat from pan and reserve. Add cream
   to juices remaining in pan and scrape up any
   bits of meat stuck to the bottom of the pan into
   the sauce. Bring sauce to a boil and simmer
   gently until slightly thickened. Adjust seasoning
   if necessary.
   
5. Meanwhile, slice pork and return it to the
   sauce. Heat gently before serving. Sprinkle with
   parsley.