Ingredients:

1 large sliced onion
-vegetable cooking spray
1/4 teaspoon of ground thyme
1/8 teaspoon of ground cloves
1 tablespoon of barbecue sauce
1/8 teaspoon of ground cinnamon
1 cup apple cider or apple juice
1/4 teaspoon of grated fresh ginger
1/8 teaspoon of crushed red pepper flakes
-(use cayenne pepper for extra heat)
2 (3/4 pounds) of pork tenderloins,
-trimmed of visible fat
-french baguettes or sourdough
-french baguettes or rolls
1 teaspoon of minced garlic
-(1 medium clove)

Directions:

Coat a Dutch oven with cooking spray, place oven on
medium-high heat till hot. Add tenderloins and cook
it for at least 10 minutes or until golden browned.

Turn occasionally. Combine the apple cider or juice
with the remaining ingredients in a bowl. Pour over
the tenderloins.

Insert a meat thermometer into the thickest portion
of the tenderloin. Bring it to a boil.

Reduce the heat then simmer covered, for 40 minutes
or until the thermometer reads 160 F. Occasionally,
baste with the pan juices.

When its done remove tenderloins to a cutting board,
allow to stand for about 10 minutes before slicing.

While tenderloins are resting, heat up the juices to
boiling cook until they're reduced to a thick syrupy
sauce (about 10 minutes).

Slice the tenderloins diagonally across the grain in
thin slices. Serve on a baguette or a roll sliced in
half lengthwise. Top the sliced pork with the sauce.

4 to 6 servings

1 1/4 hours 5 minutes preperation

Ingredients:

1 pinch of salt
1/4 cup of honey
2 medium tomatoes, diced
1/4 cup of dijon mustard
1/2 cup of teriyaki sauce
-tortilla chips, crumbled
4 cups of chopped lettuce
1 tablespoon of sesame oil
1 1/2 teaspoon of lime juice
1 cup of chopped red cabbage
1/2 cup of diced spanish onion
4 cups of chopped fresh spinach
1 1/2 tablespoon apple cider vinegar
4 boned, skinned chicken breast halves
2 teaspoons chopped jalapeno pepper, seeded
2 teaspoons minced cilantro, preferably fresh
5 1/2 ounces can pineapple chunks in juice,
-drained

Directions:

For at least 2 hours marinate chicken with the
teriyaki sauce in a ziploc bag and place it in
the refrigerator. Combine the onion, tomatoes,
jalapeno, cilantro with salt into a small size
bowl, cover and chill.

In a small bowl with an electric mixer, blend
the sesame oil, vinegar, mustard including the
lime juice with an electric mixer, cover chill
in the refrigerator.

Grill the chicken for 4-5 minutes per side, or
until its done. Toss the lettuces and cabbage
together and divide into 4 serving size salad
bowls.

Divide the pico de gallo and pour in the equal
portions over 2 bowls of greens and Divide the
pineapple and sprinkle on top of the salads.

Finally, break tortilla chips in large chunks
and sprinkle on the salads. Slice the grilled
chicken in thin strips and divide among bowls.

Pour the dressing in two small size bowls and
serve with the salads. Makes 4 Servings