Ancho-Rubbed Pork Tenderloin Medallions on Granny Smith Apple Chip and Calvados Crème Double
By Executive Chef Chris Groves,
Three Flags Café at Monterey Marriott, Monterey, CA

Balsamic Fig Marinated Pork Tenderloin with Lulu's
Balsamic Fig Vinegar
By Chef Bradley Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago, IL.

Braised Pork Belly with a Spinach Onion Stew,
and a Caper Raisin Sauce
By Chef Matthew Bousquet, Mirepoix Restaurant, Sonoma County. CA

Braised Stuffed Pig’s Head with Sauce Gibiche
By Chef Thomas Keller, The French Laundry, Napa, CA

Chancho Adobado
(Pork in Orange and Lemon Sauce with Sweet Potatoes)

Cider Brined Pork Loin with Shaved Brussel Sprouts, Smoked Bacon,Pomegranate Relish and a Natural Jus
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco, CA

Compote of Smoked Bacon, Wild Mushrooms,
Glazed Sweet Potatoes, and Pecans
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Eden Natural Cider Brined Pork Chop with Shaved Brussel Sprouts, Smoked Bacon, Pomegranate Relish and a Natural Jus
By Executive Chef John Kane, University Club of San Francisco, CA

Enchiladas Rojas
(Fried Sausage Filled Tortillas with Red Chili Sauce)

Fried Sausage Filled Tortillas with Red Chili Sauce
(Enchiladas Rojas)

Fried Tortillas with Beans and Pig's Feet
(Tostadas Estilo Guadalajara)

Grilled Baby Back Ribs with Green Onion, Chilies and Lime
By Chef Jody Denton, Azie, San Francisco, CA

Grilled Pork Chops with Blue Cheese and Sage Pepper
Cedar Rock Gourmet Peppers Recipe

Grilled Pork Chop with Grilled Baby Squash
and Smoked Cheddar Grits
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa

Grilled Pork Chop with Parsnip Mash and Forestiere Sauce
By Kurt Chausse, Aunt Maude’s Restaurant, Ames, Iowa

Grilled Pork Loin With Bulgur Pilaf and Honeyed Figs
By Executive Chef Heidi Krahling, Insalata Restaurant, San Anselmo, CA

Heritage Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk, Silverado Resort, Napa, CA

Irish Whiskey Pork Loin, Sautéed Mushrooms and Butternut Squash Purée
Recipe — Michael Collins Irish Wiske

Mancha Manteles de Cerdo
(Pork Tablecloth Stainer)

Pan Roasted Pork Chop with Fingerling Potatoes and Green Beans
By Chef Jeremy Morrow, Bistro 43, Des Moines, Iowa

Pan-Seared Pork Roulades
By Student Chef Robert Boardman - California Culinary Academy,
San Francisco, CA

Pepita Crusted Pork Loin with Candied Sweet Potato Tamale
and Cranberry-Chipotle Sauce
By Consultant, Author, Traveller Stephan Pyles

Pig’s Feet with French Green Lentils
By Chef Thomas Keller, The French Laundry, Napa, CA

Pork & Beans
By Chef Thomas Keller, The French Laundry, Yountville, CA.

Pork in Orange and Lemon Sauce with Sweet Potatoes
(Chancho Adobado)

Pork Loin Roast Cooked in Coarse Salt and Black Currant Jam
By Edna Lewis, the Grande Dame of Southern Cooking
Video at American Institute of Wine and Food, Atlanta, Georgia

Pork Sandwich with Chipotle Slaw
By Chef David Holben, Culpeppers, Dallas, TX

Pork Tablecloth Stainer
(Mancha Manteles de Cerdo)

Pork Tenderloin with Honey Malt Glaze on
Roasted Yellow Tomato-Pozole Stew and Barbecued
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

Puerco Almendrado con Hongos
By Executive Chef John Kane, University Club of San Francisco, CA

Tostadas Estilo Guadalajara
(Fried Tortillas with Beans and Pig's Feet)

Yucatan-Style Pit Pork with Hatch Green Chile Cornbread and Pickled Red Onions
By Cy Yontz - Rio Grill, Carmel, CA