2 pork tenderloins
1 c. orange juice
4 tbsp. apricot preserves-jam
2 tbsp. raspberry vinegar
4 cloves garlic, pressed
2 tsp. rosemary
1 tsp. ginger

Combine all ingredients (except pork) and bring to a boil. Boil for a few minutes; pour as a marinade over tenderloins and marinate a few hours (or as soon as you remember to do at least 30 minutes).Grill for about 30 minutes  (Turning so not to burn)   until it is NOT pink inside (can be put on foil on grill, if it is browning too fast). Heat up remaining marinade and serve with meat, which has been sliced on the diagonal. Serves 4.

Today I’m making pork stuffing and snow peas wrapped in bacon with garden salad and fruit compote.

As always pair with your favorite wine.

SPAGHETTI with a Twist (without the tomato sauce)

SPAGHETTI with a Twist (without the tomato sauce)
1 1/2 lb. Italian sausage (hot or mild), cut into 1/2-inch pieces
4 oz. fresh mushrooms, sliced
1/4 c. olive oil
3 cloves garlic, minced
1 onion, chopped
3/4 c. water or chicken broth (Chicken Broth gives added flavor)
1 chicken bouillon cube (extra extra flavor but is  optional)
1 1/2 lb. zucchini, sliced (I use Yellow Squash and Green Zucs for more color)
1 (4 oz.) jar fire roasted peppers, drained and chopped
1/4 c. chopped green onions
1 lb. spaghetti
1 lemon zested
To make the sauce, brown sausage, garlic, onion and mushrooms in olive oil in a large skillet. Add water or chicken broth and bouillon cube. Add zucchini, pimiento and green onions.Cook, uncovered, over medium heat until zucchini is soft and sausage is done, about 30 minutes.

Cook spaghetti in boiling salted water according to package directions. (If you want to try something different, once pasta is cooked and drained heat a little olive oil and fresh smashed garlic cloves heat to flavor the oil add the cooked pasta mix to coat.)

Drain top with sauce top with cheese or lemon zest for a twist

Serve with green salad fresh (with Parmesan Cheese & Cracked Peppercorn) and Hot Garlic Bread pair with your favorite Red.

Serves 4 to 6.