-1 egg, lightly beaten
-1 slice bread, crumbled
-1 garlic clove, minced
-1/4 cup grated Romano or Parmesan cheese
-1/2 teaspoon salt
-1/2 teaspoon dried parsley flakes
-1/4 teaspoon pepper
-3/4 pound ground pork
-1 can (14-1/2 ounces) beef broth
-In a bowl, combine the first seven ingredients.
-Crumble meat over mixture and mix well.
-Shape into ten 2-in. balls. In a saucepan, bring broth to a boil.
-Place meatballs in the broth.
-Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until meat is no longer pink.
-Remove with a slotted spoon and serve.
-1 teaspoon sage
-1⁄2 teaspoon salt
-1⁄2 teaspoon pepper
-1⁄2 teaspoon garlic powder
-1⁄2 cup sugar
-1 tablespoon cornstarch
-1⁄4 cup vinegar
-1⁄4 cup water
-2 tablespoons soy sauce
-2 lbs pork loin
-Preheat oven to 162 degrees Celsius.
-Mix together the first 4 ingredients (sage, salt, pepper garlic powder) and rub on pork loin or pork chops.
-Roast uncovered for approximately 20 minutes per pound of Pork Loin (cooking time will vary depending on the cut of pork that you use).
-Next, mix the remaining ingredients in a sauce pan and bring to a boil until thickened. (Note: You may also choose to make extra sauce as this sauce is VERY good!).
-Baste the pork with some of the glaze and let cook until the glaze has coated the surface nicely.
-Finally, plate the cut pork loin/pork chops and use remaining glaze to pour over the top and serve.