Sweet and Sour Meatballs
TO PREPARE
1. Preheat oven 350 degrees
2. Brown meatballs in 2 tbsp of oil
3. Place meatballs in a 9x13 inch baking pan
4. For sauce, combine all ingredients in a sauce pan and heat for 10 minutes on medium-high heat just to bring to a boil
5. Pour sauce over meatballs and let bake for 30 minutes
WHAT YOU NEED
1 32 oz bag of small fully cooked meatballs (Swedish Style)
1 14 oz bottle of Ketchup
1/2 cup of Bertoli's Claret Sauce
1 tsp lemon juice
1 small onion, grated
Crock Pot Ham
TO PREPARE
FOR THE GLAZE
1. In a sauce pan over medium heat, add Bertoli Claret Sauce
2. Whisk in the 1/2 cup of light brown sugar, 1/4 cup of Dijon mustard, 3 tablespoons of apple cider vinegar and 1/2 teaspoon of garlic powder
3. Bring to a boil and let boil for 1 minute, stirring often
FOR THE HAM
1. In the bottom of the crockpot, sprinkle 1/4 cup of brown sugar
2. Put ham in crockpot flat side down
3. Separate the layers of ham and brush them with the glaze and pour the remaining glaze over the top
4. Put rosemary sprigs on top of the ham and cover
5. Cook 2-3 hours on low heat, the ham's internal temperature should be about 140 degrees
6. Baste the hame a few times during the cooking process
*If your ham comes with a plastic cap on the end or glaze packet please discard before you start
WHAT YOU NEED
1/4 cup brown sugar
2-3 sprigs fresh rosemary
4-6 pound boneless spiral cut ham, fully cooked
FOR GLAZE
1/2 cup Bertoli Claret Wine Sauce
1/2 cup light brown sugar
1/4 cup dijon mustard
3 tablespoons of apple cider vinegar
1/2 teaspoon garlic powder
Pork Chops alla Bernadette
TO PREPARE
FOR THE BRINE
1. Mix ingredients until salt is dissolved
2. Put in a bowl with pork chops, refrigerate for 5 hours
3. After 5 hours, remove from bowl and pat dry
FOR THE PORK CHOPS
1. Heat the oil in a pan with 3 tbsp of butter over high heat
2. Sear the pork chops until golden, about 2 minutes per side, remove the pork chops and set aside
3. Reduce heat to medium-high then add whole garlic cloves
4. Stir them around and cook until a nice golden brown, a couple of minutes
5. Stir in Bertoli's Claret Sauce and remaining butter for 2 more minutes
6. Put pork chops in a baking pan, pour sauce mixture over and bake at 400 degrees for 10 minutes
7. Arrange pork chops on platter and top with sauce and garlic cloves, serve with green beens and sweet potatoes or vegetables of your choice
WHAT YOU NEED
3 tbsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
3 tbsp of butter
4 bone in pork chops, 1 in thick
16 clove of garlic
1 cup Bertoli's Claret Sauce
1 cup beef broth
1 tbsp of balsamic vinegar
FOR THE BRINE
3 tbsp salt
Sprinkle garlic powder and pepper
4 cups water
Pork Roast Vino Dolce
TO PREPARE
1. Pre heat oven to 350 degrees
2. Cut little potatoes in half and place in a 9x13 baking pan
3. Sprinkle with some salt, pepper and garlic powder
4. Pour in some olive oil to coat potatoes, stir and spread out across pan and bake for 30 minutes
5. Remove pan from oven and place pork tenderloin in middle of pan
6. Rub with olive oil then sprinkle 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 of garlic powder, and 1/2 teaspoon of onion powder
7. Pour 1 cup of Bertoli's Claret Sauce over the top of the tenderloin
8. Return to oven and bake for 45 minutes
9. When done, remove from pan, slice and put on serving platter with potatoes
10. Pour some of the remaining juice from the pan over the tenderloin and potatoes
WHAT YOU NEED
24 oz Pork Tenderloin
1 1/2 lbs Little Yellow Potatoes
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tbsp Olive Oil
1 cup Bertoli's Claret Sauce
