Apricot and Pear Glazed Pork

1 (3- to 4-lb.) whole boneless pork loin
1/2 tablespoon cracked black pepper
1 (18-oz.) jar apricot preserves
1 green bell pepper, chopped
1 (5.5-oz.) can pear nectar
Additional sliced bell pepper for garnish, optional

Put pork loin in slow cooker. Sprinkle with black pepper and spread 1/2 jar of apricot preserves on pork.

Add chopped bell pepper and pear nectar to the slow cooker.

Cook on Low for 6 hours. Top with remaining preserves and cook an additional hour or two, as needed.

Remove from cooker and serve. Garnish with fresh bell pepper slices, if desired.

Serves 6 to 8

Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart

Pork and Pineapple Kabobs

1/2 cup Kraft Original Barbecue Sauce
2 tablespoons Grey Poupon Dijon Mustard
1 tablespoon finely chopped fresh rosemary
1 lb. boneless pork loin, cut into 1-inch chunks
1 cup fresh pineapple chunks
1 cup green bell pepper chunks (1 inch)
1/2 cup red onion chunks (1 inch)

Mix first 3 ingredients in large bowl. Reserve 1/4 cup for later use. Add meat to remaining sauce; toss to coat. Refrigerate 15 minutes to marinate.

Heat grill to medium-high heat. Remove meat from marinade; discard marinade. Thread meat onto skewers alternately with pineapple, peppers and onions.

Grill 12 to 14 minutes or until meat is done, turning occasionally and brushing with reserved sauce.

Norpro Stainless Steel 14-inch Skewers, Set of 6

Old-Fashioned Scrapple

1 pound boneless cooked pork loin — chopped
1 cup cornmeal
1 14 1/2-ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil — as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.

Line an 8 × 8 × 2-inch baking pan or a 9 × 5 × 3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight.

Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil.

Pyrex Easy Grab 1.5-Quart Glass Loaf Dish