| Apricot Pork Loin |
slow roasted tenderloin topped with an apricot-ginger glaze
|
| Barbequed Pork Ribs |
tender ribs slow roasted in a Cajun bourbon barbeque sauce
|
| Cuban Roasted Pork |
pork roast marinated in a dark rum marinade, slow roasted, carved tableside, and served with pico de gallo
|
| Kahlua Pork |
Hawaiian style pulled pork slow roasted to smoky tenderness
|
| Normandy Pork Loin |
pork loin marinated in pear cider, roasted with a Calvados glaze, and topped with grilled pears
|
| Sage Stuffed Pork Loin |
pork loin with fruit stuffing, fresh sage, caramelized onions, and almonds
|
| Saltimboca Stuffed Pork Loin |
pork loin stuffed with mozzarella, proscuitto, and fresh sage carved tableside and served with a dry marsala sauce
|
| Sesame Pork |
pork roast with red curry rub, rolled in sesame seeds, slow roasted, sliced tableside, and served with Thai citrus salsa
|
| South Carolina Barbeque Pork |
traditional South Carolina pulled pork slow roasted and served with soft potato rolls
|
| Stuffed Pork Chops |
pork chops stuffed with apple and pancetta cornbread with a Washington reisling sauce
|
| Sunday Honey Ham |
roasted and carved tableside; served with honey-dijon glaze
|
| Tarragon Pork Loin |
slow roasted with herbs and peppercorns and served with a creamy dijon-tarragon sauce
|
| White Balsamic Pork Loin glazed with white balsamic and chardonnay and topped with plump green grapes and fontina cheese
|
|
