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Posts Tagged ‘pork’

Pork Tenderloin with Three-Berry Salsa

Ingredients
1-1/4 cups fresh or frozen blackberries (about 6 ounces), thawed and drained
1-1/4 cups fresh or frozen raspberries (about 6 ounces), thawed and drained
1 cup fresh or frozen blueberries (about 6 ounces), thawed
1 medium sweet red pepper, finely chopped
1 jalapeno pepper, seeded and minced
1/2 medium red onion, finely chopped
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1/4 teaspoon salt
PORK:
2 pork tenderloins (3/4 pound each), cut into 3/4-inch slices
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 cup white wine or chicken broth
2 shallots, thinly sliced
1/2 cup chicken stock

Directions
Place the first five ingredients in a bowl; toss lightly to combine. Reserve 1 cup berry mixture for sauce. For salsa, gently stir onion, lime juice, cilantro and salt into remaining mixture; let stand 30 minutes.

Meanwhile, sprinkle pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the pork and cook 2-4 minutes on each side or until a thermometer reads 145°. Remove from pan. Repeat with remaining pork and oil.

In same pan, add wine, shallots and reserved berry mixture, stirring to loosen browned bits from pan. Bring to a boil; cook 4-6 minutes or until liquid is reduced to 1 tablespoon. Stir in stock; cook 5 minutes longer or until shallots are tender, stirring occasionally. Return pork to pan; heat through. Serve with salsa. Yield: 6 servings.

Recipe found here: Pork Tenderloin with Three-Berry Salsa

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Frozen Berry & Yogurt Swirls

Ingredients
10 plastic or paper cups (3 ounces each)
2-3/4 cups fat-free honey Greek yogurt
1 cup mixed fresh berries
1/4 cup water
2 tablespoons sugar
10 wooden pop sticks

Directions
Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl.

Top cups with foil; insert pop sticks through foil. Freeze until firm. Yield: 10 pops.

Recipe found here: Frozen Berry & Yogurt Swirls

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Cuban-Style Pork Chops

Ingredients
1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops (4 ounces each)
4 slices deli ham (about 3 ounces)
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro
Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Directions
Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours.

Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles. Yield: 4 servings.

Recipe found here: Cuban-Style Pork Chops

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Slow Cooked BBQ Pork Ribs

Ingredients
4 pounds boneless country-style pork ribs
2 cups ketchup
1/4 cup packed brown sugar
1/4 cup maple syrup
1/4 cup prepared mustard
1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 teaspoons dried minced garlic
1/8 teaspoon pepper

Directions
Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over top. Cover and cook on low for 7-9 hours or until meat is tender.

Remove ribs and keep warm. Skim fat from sauce; serve with ribs. Yield: 8 servings.

Switch-and-Go Ribs: Place ribs in slow cooker. Substitute 3/4 cup each orange marmalade and teriyaki sauce and 2-1/2 teaspoons minced garlic for remaining ingredients. Prepare as directed.

Maple Pork Ribs: Layer ribs in slow cooker with 1 sliced large onion. Substitute 3/4 cup maple syrup and 1/2 cup Dijon mustard for remaining ingredients. Prepare as directed.

Sweet and Savory Ribs: Layer ribs in slow cooker with 1 chopped large onion. Substitute one 18-ounce bottle honey barbecue sauce, 1/3 cup maple syrup, 1/4 cup spicy brown mustard and 1/4 teaspoon pepper for remaining ingredients. Prepare as directed.

Recipe found here: Slow Cooked BBQ Pork Ribs

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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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