1. Using my Breadman Ultimate, add ingredients, select pizza dough cycle, and press start (about 55 minutes). Easy peasy.
2. Meanwhile...... Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice.
3. Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.
4. Cook sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with back of fork, about 15 minutes. Set aside.
5. Mix both cheeses and oregano in medium bowl; sprinkle with salt and pepper.
6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F. Dust 2 heavy large baking sheets with flour.
7. Divide dough into 2 equal portions; shape each into ball. Roll out dough balls on lightly floured surface.
8. Spread 1/3 cheese mixture over half of each round, leaving 3/4-inch plain border. Cover cheese with onions, then 1/3 cheese mixture, sausage, the remainder of the cheese, and the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
9. Using large spatula, transfer 2 calzones to each prepared baking sheet. Pierce tops in several places with small knife for steam to escape. Bake calzones 15 minutes. Reverse positions of baking sheets and bake until calzones are golden brown, about 15 minutes longer.

Source: The Bon Appetit Cookbook

1. In a large bowl, combine 2 tbsp of the oil with the garlic. Add the pork, turn to coat and let stand for 1 hour.
2. Set a rack in the upper third of the oven and preheat the oven to 400F. In a medium ovenproof skillet, heat the remaining oil. Season the pork with salt and pepper and add to the skillet, fat side down. Cook over moderately high heat until richly browned, 4 minutes. Brown the pork on the remaining sides, then turn it fat side up. Add the orange juice, stock, wine, peppercorns and herb sprigs and bring to a boil.
3. Transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, until and instant-read thermometer inserted in the center registers 145F. Transfer the pork to a carving board.
4. Strain the cooking liquid into a saucepan and boil until reduced to 1/2 cup, 15 minutes. Season the sauce with salt and pepper and stir in the chopped parsley. Carve the pork and serve with the orange sauce.

Source: Food and Wine, October 2009

1. *The night before you want to enjoy these sandwiches, prepare the pork and let it marinade as well as the pickled carrot/daikon.
2. Combine all marinade ingredients in a bowl along with the thinly sliced pork. Cover and let sit over night.
3. In a shallow bowl, place the carrot and daikon. Sprinkle with sugar and salt and pour over vinegar. Let sit for about 15 minutes then pour all ingredients into a jar or resealable container and pour enough water in to cover everything. Put in the fridge overnight.
4. On a medium high grill cook the marinated pork until cooked all the way through, turning once. Remove from grill.
5. Assemble sandwiches by smearing a small amount of mayo on one side of the bread. Top with charbroiled pork. Broil in the oven for 3-5 minutes until bread is slightly toasted and the meat is warmed through. Add drained pickled carrots and daikon, as well as cucumber and cilantro. It took many steps to get here, but you are finally able to savor and enjoy!

Source

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours.
2. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Serves ???
Source