2/3 cup orange juice

1/4 cup soy sauce

1 1/2 TBS brown sugar, packed

2 tsp water

1 tsp cornstarch

Spray skillet with Pam, brown pork cubes until cooked through.

Remove from pan add orange juice, soy, and sugar bring to a boil and reduce for 2 minutes Mix cornstarch and water in small bowl and whisk into orange juice mixture, stir until slightly thickened, return pork to pan and simmer for 2 additional minutes.

4 servings

WW Points: 4 pts per serving.

1 tbs. vegetable oil

3/4 cup dry white wine

2 tbs. all-purpose flour

1 tsp. salt

1/2 tsp. pepper

2 med. carrots, finely chopped or shredded

1 med. onion, finely chopped (1/2 cup)

1 small shallot, finely chopped (2 tbsp)

1/4 cup half-and-half

2 to 3 tbs. country-style Dijon mustard

Trim excess fat from pork. Heat oil in 10" skillet over med.-high heat. Cook pork in oil about 10 min., turning occasionally, until brown on all sides.

Place pork in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except half-and-half and mustard; pour over pork.

Cover and cook on LOW 7-9 hrs. or until pork is tender. Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker, if desired. Stir half-and-half and mustardinto juices.

Cover and cook on HIGH about 15 min. or until slightly thickened. Serve sauce with pork. Serves 8.

Per serving: cal 175, fat 9g, sat fat 3g, chol 55mg, sod 390mg, carb 5g, fib 1g, prot 20g

WW Points:  3

Preheat oven to 400° F.

In small bowl combine salt, pepper and chili powder. Rub tenderloins with mixture.

Heat oil in saute pan until hot. Brown tenderloins. Transfer pan to oven and roast meat until internal temperature reaches 160° F. (about 12 minutes). Remove from oven, allow to rest for 5 minutes.

Carve and serve with sauce.

Makes 6 servings.

Per Serving: Calories....208 Fat....5 g Carbs....15 g Sodium....850mg Fiber...1 g

WW Points: 4.4 pt.

2 apples, peeled and sliced

1 tbs. honey

1 tbs. Dijon mustard

1/2 tsp. coriander seed, crushed

1/4 tsp. salt

1 (2 to 2 1/2 lb.) rolled boneless pork roast

1 tbs. cornstarch

2 tbs. water

In 4 to 6 qt. slow cooker, combine onion and apples. In small bowl, combine honey, mustard, coriander and salt; mix well. Spread on all sides of pork roast; place roast over onions and apples. Cover; cook on LOW for 7-8 hrs. Remove roast from slow cooker; place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and water, blend well. Add apple mixture and juices from slow cooker; mix well. Cook over med. heat until mixture boils, stirring occasionally. Cut roast into slices. Serve with sauce.

Serves 8.

Per serving: cal 250, fat 10g, sat fat 4g, chol 85mg, sod 180mg, carb 9g, fib 1g, prot 31g

WW Points: 4 pt.

1 tbsp brown sugar

2 tsp ground cumin

1 tsp garlic powder

2 tbsp Worcestershire sauce

20 oz lean boneless pork chop, four 1/2-inch thick chops

1 lb. green snap beans, steamed

1/2 tsp fresh lemon juice

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms.

Rub paste onto both sides of each pork chop, place on prepared pan and broil 4 minutes on each side until inside is no longer pink.

Serve with string beans drizzled with fresh lemon juice.

Serves 4.

WW Points: 4 pt.

Mix 2 tablespoons of the reserved pineapple juice with brown sugar and nutmeg. Spoon half of the mixture over the pork chops. Top with pineapple slices and spoon remaining mixture over the pineapple.

Cover and bake 30 minutes at 350° F. Uncover and bake 20 minutes longer, sauce over chops occasionally.

4 Servings

Weight Watchers Points: 7 points
Calories: 306 Protein: 38g Total Fat: 3.6g Carbohydrate: 13g Saturated Fat: 3.6g Cholesterol 94 Sodium: 79g Fiber .45g

1 tablespoon plus 4 teaspoons cornstarch, divided

3 tablespoons soy sauce, divided

1/2 teaspoon sugar

1 clove garlic, minced

1/4 teaspoon crushed red pepper

1 pound fresh broccoli, trimmed

2 tablespoons vegetable oil, divided

1 tablespoon slivered fresh ginger root

1 onion, chunked and separated

10 cherry tomatoes, halved

Hot cooked rice

Cut pork across grain into thin slices; coat with mixture of 1 tablespoon each cornstarch and soy sauce, sugar and garlic. Let stand 10 minutes.

Meanwhile, combine remaining 4 teaspoons cornstarch and 2 tablespoons soy sauce with red pepper and 1 1/4 cups water. Cut broccoli into bite- size flowerets and stems into thin slices.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add ginger; stir-fry 30 seconds. Add onion and broccoli; stir-fry 4 minutes. Stir in pork, tomatoes and soy sauce mixture; cook, stirring, until sauce boils and thickens.

Serve over rice.

Serves 4.

Per serving (without rice): 238 calories; 12.8 g fat (2.4 g saturated fat; 48 percent calories from fat); 17.2 g carbohydrates; 36 mg cholesterol; 880 mg sodium; 16.2 g protein; 4.7 g fiber.

WW Points: 5 pt.

3 T seasoned bread crumbs

1 T grated Parmesan cheese

1 t salt

1/8 t pepper

Cooking oil spray

1 small onion, chopped

1 clove garlic, minced

Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness. 

Combine crumbs , parmesan cheese, salt and pepper; dredge pork slices to coat.

Heat large non-stick skillet coated with cooking oil spray over medium heat.

Add pork, onion, and garlic and saute 8 to 10 minutes, turning pork once and stirring vegetables occasionally.

Serves 4.

Nutrient Information per Serving: 180 calories, 5 g fat, 26 g protein, 860 mg sodium, 75 mg cholesterol, 7 g carbohydrate, 0 g fiber.

WW Points: 4 pt.

2 Tbs. unsalted butter

2 cups fresh mushrooms, sliced plus extra unsliced

1/4 cup onion, finely chopped

1 Tbs. plus 1 tsp. fresh rosemary, chopped or 2 tsp. dried, crushed

1/2 tsp. celery salt

2 cloves garlic, minced

2 Tbs. dry vermouth or sherry

Press each piece of pork to 1 inch thickness. Melt butter in a heavy nonstick skillet over medium heat. Saute pork about 2 minutes per side. Remove from heat. Place cooked pork on a serving plate, reserving drippings. Keep warm.

Add next 5 ingredients and pepper to taste to reserved drippings in skillet. Cook over low heat about 2 minutes, stirring frequently. Add vermouth and stir to blend.

Return pork slices to skillet. Spoon mushroom mixture over slices. Cover and simmer 3-4 minutes.

Place pork slices and mushroom mixture on a serving plate.

Serve: 8

calories 188, fat 7.4g, cholesterol 79mg, protein 26.0g, carbohydrates 2.1g, fiber 0.7g, sugar 0.6g, sodium 145mg

WW Points: 4 pt.

3/4 cup water

2 tablespoons distilled white vinegar

1 tablespoon Worcestershire sauce

2 teaspoons brown sugar

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/8 teaspoon ground black pepper

6 (3/4 inch) thick pork chops

In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.

Preheat broiler. Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

Serves 6.

One serving equals: Calories 198 ... Protein 24g ... Total Fat 6.5g.... Sodium 429mg ... Cholesterol 58mg ... Carbohydrates 10.4g ... Fiber 0.5g

WW Points: 5 pt.

2 teaspoons lemon pepper

1 tablespoon butter

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 tablespoon minced fresh chives or parsley

Place each piece of tenderloin between 2 pieces of plastic wrap. Flatten slightly with heel of hand. Sprinkle surfaces of medallions with lemon pepper.

Heat butter in heavy skillet, cook tenderloin medallions 3-4 minutes on each side. Remove medallions to serving platter, keep warm.

Add lemon juice, Worcestershire sauce and mustard to skillet. Cook, stirring with pan juices, until heated through.

Pour sauce over medallions, sprinkle with chives or parsley and serve.

Serves 4 with 5 Weight Watcher points per serving.

National Pork Producer's Council

18 pieces dried apricot halves

1 Tbsp lemon zest

1 1/2 Tbsp orange zest

1/4 cup honey

4 Tbsp frozen orange juice concentrate, at room temperature

1/4 cup fresh lemon juice

1 fl oz brandy, or bourbon (about 2 tbsp)

Preheat oven to 350° F.

Use a paring knife to cut a hole through center of ham. Press 6 apricots and half of each zest into opening. Make crisscross cuts in top of ham, about 1/8-inch deep. Set ham in a baking pan and sprinkle remaining apricots around it.

To make glaze: Stir together honey, juices, brandy and remaining zests. Brush ham with glaze, then pour glaze around ham.

Bake 40 minutes, basting top every 10 minutes. Slice, serve hot and drizzle with extra glaze. Yields about 3 1/2 ounces of ham, 3 apricots and 2 1/2 tablespoons of sauce per serving.

Serves 6.

WW Points: 5 pt.