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Posts Tagged ‘pork’

Creole Shrimp & Sausage

Ingredients
1/2 cup water
1/2 cup chicken broth
1 cup quick-cooking bulgur
1/2 teaspoon chili powder
3/4 teaspoon Creole seasoning, divided
1/2 pound smoked sausage, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 pound uncooked jumbo shrimp, peeled and deveined
1/2 teaspoon Worcestershire sauce

Directions
In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture. Yield: 4 servings.

Editor’s Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Recipe found here: Creole Shrimp & Sausage

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Pork Tenderloin Medallions with Strawberry Sauce

Ingredients
1-1/2 cups reduced-sodium beef broth
2 cups chopped fresh strawberries, divided
1/2 cup white wine vinegar
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
2 pounds pork tenderloin, cut into 1/2-inch slices
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 tablespoons cornstarch
2 tablespoons cold water
1/2 cup crumbled feta cheese
1/2 cup chopped green onions

Directions
In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids.

Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm.

Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet.

Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries. Yield: 8 servings.

Recipe found here: Pork Tenderloin Medallions with Strawberry Sauce

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Mini Pork Pies

Ingredients
1 tablespoon cornstarch
1-1/4 cups reduced-sodium chicken broth
2 pounds ground pork
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon ground cloves
1/8 to 1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 packages (14.1 ounces each) refrigerated pie pastry
1 large egg
2 teaspoons 2% milk

Directions
Preheat oven to 425°. In a small saucepan, mix cornstarch and broth until blended; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened. Remove from heat.

In a large skillet, cook pork, garlic and seasonings over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Add broth mixture; cook and stir 1-2 minutes or until thickened. Cool slightly.

Unroll each pastry sheet. On a work surface, roll each into a 12-in. circle. Using floured round cookie cutters, cut twenty 4-in. circles and twenty 2-3/4-in. circles, rerolling scraps as needed. Place large circles in ungreased muffin cups, pressing pastry onto bottoms and up sides.

Fill each with 3 tablespoons pork mixture. Place small circles over filling; press edges with a fork to seal. In a small bowl, whisk egg and milk; brush over tops. Cuts slits in pastry.

Bake 15-20 minutes or until golden brown. Carefully remove pies to wire racks. Serve warm.

Freeze option: Freeze cooled pies in freezer containers. To use, partially thaw pies in refrigerator overnight. Reheat on ungreased baking sheets in a preheated 350° oven 14-17 minutes or until heated through. Yield: 10 servings.

Recipe found here: Mini Pork Pies

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pork-chops-with-honey-garlic-sauce

Pork Chops with Honey-Garlic Sauce

Ingredients
4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Directions
In a large nonstick skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops. Yield: 4 servings.

Recipe found here: Pork Chops with Honey-Garlic Sauce

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sweet-sour-pork-wraps

Sweet & Sour Pork Wraps

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 medium onion, chopped
1 cup water
1 cup sweet-and-sour sauce
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
16 flour tortillas (6 inches), warmed
4 cups shredded cabbage
1/4 cup minced fresh cilantro

Directions
Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.

When cool enough to handle, shred pork with two forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close. Yield: 8 servings (2 wraps each).

Recipe found here: Sweet & Sour Pork Wraps

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country-ribs-dinner

Country Ribs Dinner

Ingredients
2 pounds boneless country-style pork ribs
1/2 teaspoon salt
1/4 teaspoon pepper
8 small red potatoes (about 1 pound), halved
4 medium carrots, cut into 1-inch pieces
3 celery ribs, cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3/4 cup water
1 garlic clove, crushed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

Directions
Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low 6-8 hours or until meat and vegetables are tender.

Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, 15-30 minutes longer or until heated through. Yield: 4 servings.

Recipe found here: Country Ribs Dinner

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rosemary-pork-roast

Rosemary Pork Roast

Ingredients
1 cup thinly sliced / chopped green onions
4-1/2 cups chicken broth, divided
1/2 cup red wine vinegar
1/4 cup olive oil
8 garlic cloves, minced
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 3-1/2 pounds)
1 teaspoon salt, optional
2 tablespoons cornstarch
1/4 cup cold water

Directions
In a large bowl, combine the onions, 1/2 cup broth, vinegar, oil, garlic, rosemary and pepper. Pour half of the marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat.

Refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. Place with fat side up in an ungreased shallow roasting pan.

In a large bowl, combine reserved marinade with remaining broth; pour over roast. Sprinkle with salt if desired. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Meanwhile, skim fat from pan juices. Combine cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

Recipe found here: Rosemary Pork Roast

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