Lpink, I think it is because for many non observant jews pork is a factor in not eating kosher. My uncle loves bacon every time he eats out, his wife on the other hand still does not have a taste for pork. My boys and I love it. Weed's Dijon Pork is also a great easy way to cook it. Her recipe calls for pork tenderloin but i have always used boneless chops. -Robin p.s. While I do know that Jessy does not cook pork, sometimes she pops in on the non kosher threads just to say that she won't have any suggestions. LOL Weed's Pork Tenderloin with Creamy Dijon Sauce Serves: 2 Prep time: 15 min Cook time: 15 min 1 lb pork tenderloin, cut into 2" slices Seasoned flour 2 Tbl. butter, divided 2 tsp. canola or olive oil Sauce: 2 green onions, sliced (coin shape), white and green parts separated 1/3 cup white wine or dry vermouth 1/2 cup heavy cream 1 tsp. Dijon mustard (or more to taste) salt and pepper to taste Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" thick. Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat. Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.) Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. ** you can double the sauce ingredients so there is enough to pour over white or brown rice  yum!

Freeze it in a mix of 1/2 apple juice and half water...add a couple of cloves of garlic, smashed on the counter and a sprig of Rosemary or of thyme...and freeze. But I would have tod efrost it and drain it, pat the meat dry and brown it before adding the marinade to cook it in. Linda C

Not my preference but many do it...like it Might want to try a simple toss in a 1/4 tsp in avocado oil or plain butter... I don't like oily veggies or beans. Need to find your family preference as some cook to death soft in bacon fat and we like them lightly blanched in water/or steamed quickly, then a simple lemon wedge...some fresh herbs. Crisp. Fresh still. Earthy. I put a lot of garden effort in fresh produce. I want my beans pure and near raw. As we like it...but some like veg cooked to death and fatted. A note to add...my peas and beans this season have been horrid and woody and nearly not edible unless a few shucked for tiny peas...(so few but good)... Not any cooking method would have saved them with such early heat...first year in twenty to have such a bad season...a few meals we had crisp and fresh right off the vine not cooked at all...

I've got a lacto-ovo, a vegan, two flexible ones that like everything, and a meat lover in my house. Here's one for breakfast, or breakfast for dinner: Apologies in advance because a lot of my recipes are made up and I don't have measurements. That's how I roll on a lot of stuff. I'll post a list of what I've been making lately. Let me know which you'd like the whole recipe for. Vegan tofu scramble with assorted veggies See variations for Lacto-Ovo changes Basic tofu scramble: Drain, press and chop a package of medium-hard tofu (or other hardness as desired). Chop some vegan breakfast sausage (optional). Heat a small amount of vegan butter, olive oil or veggie oil in a pan over medium-high heat. Sauté onions until translucent, about 5 minutes. Add all your other chosen veggies. (see “Variations”). Add chopped tofu. Add chopped vegan breakfast sausage if using. Sprinkle with salt and pepper to taste. Cook until tofu is slightly browned and veggies are soft. Serve with toast or wrap in a tortilla for a breakfast taco. Note: For Lacto-Ovo Variations, add cheese of your choice. Variations: Make it Italian: Veggies: onions, garlic. Add: a pinch of red pepper flakes and Italian spice mix or dried oregano. At end: fresh chopped parsley and a sprinkle of parmesan cheese. Make it French: Veggies: shallot, garlic, mushrooms, tomatoes. Add: a pinch of dried basil and fresh chopped marjoram. At end: fresh chopped parsley. Make it Greek: Veggies: onions, garlic, tomatoes. Add: a pinch of dried basil. At end: fresh chopped parsley and crumbled feta cheese. Make is Mexican: Veggies: onions, garlic, sweet peppers, serrano pepper, seeded and chopped. Add: a small amount of cumin and Emeril’s Blend spice mix (get recipe online, mix it up at home and use it on all things Cajun or Mexican). Serve with lime wedges, Chilula hot sauce, avocado slices, shredded cotija cheese and tortillas. Make it Indian: Veggies: onions, garlic. Add: red or green curry paste. Make it Asian: Veggies: onions, garlic, shredded carrot. Add: Spicy or mild Kim Chi. Serve with rice. Make is Milanese: Veggies: onions, garlic, green peppers. At end: fresh chopped parsley. Make it Californian: Veggies: onions, sweet peppers, mushrooms, tomatoes. At end: fresh chopped parsley. Serve with avocado slices.