Kristen's Recipes

1 lb. ground pork

2 C. shredded cabbage (1/2 a 16-oz. package cole slaw mix)

A few pinches ground cayenne pepper

2 cloves garlic, minced

8 gingersnap cookies, ground in food processor

1/4 C. aged tamari soy sauce

1 T. (1 turn around the pan in a slow drizzle) wok or vegetable oil

6 large (12-inch) flour tortillas

1 C. hoisin sauce

 

Toppings:

Shred up a pile of your favorite raw vegetables or

2 C. shredded cabbage

Shredded carrots

Fresh bean sprouts

Thinly sliced scallions

Serving suggestions:

Jasmine Rice Sundaes, recipe follows

Cucumber salad, recipe follows

 

Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.

1 to 2 T. extra-virgin olive oil

5 uncooked mild Italian pork sausage links (about 1 1/2 lb)

1/2 C. finely chopped onion (1 medium)

1/2 C. finely chopped carrot

1 clove garlic, finely chopped

1/2 C. finely chopped zucchini

2 T. finely chopped fresh parsley

1/2 tsp. dried basil leaves

1/2 tsp. salt

1/4 tsp. pepper

1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained, cut up

1 can (15 oz) Progresso® cannellini (white kidney) beans, undrained

1 box (5.9 oz) Parmesan-flavor couscous mix

 Butter

 Water

2 T. freshly grated Parmesan cheese

 

In 12-inch skillet, heat oil over medium heat. Add sausage links; cook and stir until browned on all sides. Remove from skillet; set aside. Add onion, carrot and garlic to skillet; cook and stir until onion becomes translucent. Stir in zucchini, parsley and basil. Cook 2 to 3 minutes, stirring occasionally. Stir in salt, pepper and tomatoes.  Return sausages to skillet. Heat to boiling. Reduce heat to medium-low; simmer uncovered 20 to 25 minutes, stirring occasionally, until liquid is reduced by half and meat thermometer inserted in center of sausages reads 160°F. Stir in beans. Cook until thoroughly heated.  Meanwhile, in 2-quart saucepan, make couscous with amounts of butter and water as directed on box.  To serve, fluff couscous; spoon around sides of large serving dish. Spoon tomato-vegetable mixture into center; arrange sausages over top. Sprinkle with Parmesan cheese.

Slow-Roasted Pork Belly with the Sweetest Braised Fennel

4 1/2 lb. pork belly , on the bone, preferably free-range or organic

2 T. fennel seeds

sea salt and freshly ground black pepper

4 bulbs fennel , each cut into sixths, herby tops removed and reserved

1 bunch small fresh thyme , leaves picked

5 cloves garlic, unpeeled

olive oil

Salsa Verde (optional)

1 clove garlic, peeled

Handful capers, drained

Handful gherkins, drained and finely chopped

6 good-quality anchovy fillets in oil, finely chopped

2 bunches fresh flat-leaf parsley, finely chopped

1 bunch fresh basil, leaves picked and finely chopped

1 bunch fresh mint, leaves picked and finely chopped

1 T. Dijon mustard

Red wine vinegar

Good-quality extra-virgin olive oil

Sea salt and freshly ground black pepper

If you’d like to serve your pork with a lovely salsa verde, make it now and set aside. To make salsa verde: Finely chop the garlic and put in a bowl. Add the capers, gherkins, anchovies, parsley, basil and mint. Mix in the mustard and 1 or 2 T. of red wine vinegar, then 3 good lugs of olive oil, adding more if needed to make a loose mixture. Balance the flavors with pepper and, if necessary, salt and a little more red wine vinegar. Preheat your oven to its maximum temperature. Get yourself a sharp knife, or even a clean Stanley knife, and score the skin of the pork belly. In a pestle and mortar or a Flavor Shaker, bash up the fennel seeds with a T. of salt until you have a powder, then massage it into the scores of the skin. In a roasting pan, toss the fresh fennel with the thyme, garlic, a good splash of oil and some salt and pepper. Place the pork belly on top and put into the preheated oven. After 10 minutes, turn the oven down to 325° and roast the pork for one additional hour. By jolting the temperature right up at the beginning and then turning it down, you will start the crackling off nicely; the meat can then continue to cook slowly. When the hour is up, take the tray out of the oven, pour away any excess fat, add the white wine and pop back in the oven for another hour. Now remove the fennel and keep warm while you put the pork back in for a final hour until the skin is golden and crisp and the meat is melt-in-your-mouth tender. If the wine starts to evaporate during this time, add a splash more, or a touch of water, to loosen and make a light gravy. Allow the pork to rest for 10 minutes and you’ll have a beautiful ready-made gravy and lovely sweet, soft fennel. Carve the meat into large chunks and serve with the gravy, salsa verde (if using) and the reserved fennel tops sprinkled on top.

8 ounces medium shell pasta

1/2 C. white wine

3 T. frozen orange juice concentrate, thawed

2 T. olive oil

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 pound pork loin, cut into 3/4″ cubes

3 plum tomatoes, cut in half then quartered

2 large portobello mushrooms, coarsely chopped

2 carrots, cut into 1/2″ pieces

2 small yellow squash, cut in half lengthwise and then into 1″ slices

1 T. chopped fresh thyme

1 tsp. orange peel

 

Prepare the shells according to package directions. Meanwhile, preheat the broiler. Coat a 9″x 9″ baking dish with cooking spray. In the baking dish, whisk together the wine, orange juice concentrate, oil, salt, and pepper. Add the pork, tomatoes, mushrooms, carrots, squash, and thyme. Toss to coat well. Broil, stirring occasionally, for 8 to 10 minutes, or until the vegetables are tender and the pork is no longer pink. Place the shells in a large serving bowl. Top with the pork mixture and orange peel.

3 tsp. olive oil, divided

4 boneless pork chops or cutlets (about 5 ounces each)

1 C. (4 ounces) bell pepper strips, any color

1 C. (4 ounces) sliced red onion

3/4 tsp. dried oregano

1/8 tsp. salt

1/2 C. canned diced tomatoes

red-pepper flakes

4 lemon wedges (optional)

 

Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add 1 tsp. of the oil. Heat for 30 seconds. Place the chops or cutlets in the pan. Cook for 2 minutes on each side, or until browned. Remove to a plate and set aside. Add the remaining 2 tsp. of oil to the pan. Reduce the heat to medium. Add the pepper, onion, oregano, and salt. Toss. Cover the pan. Cook, tossing occasionally, for 4 minutes, or until softened. Add the tomatoes (with juice). Stir to mix. Nestle the reserved chops under the vegetables. Cover and simmer over medium-low heat for about 6 minutes, or until a thermometer inserted sideways in the center of a chop registers 160°F and the juices run clear. Uncover and let stand for 3 minutes. Serve with red-pepper flakes and lemon, if desired.

 

Yield: 4 servings

Calories: 255

Fat: 12g

Fiber: 1g

1 C. chopped cranberries

1/4 C. quartered dried apricots

1/2 tsp. grated orange peel

1/4 C. orange juice

1/3 C. chopped shallot or onion

2 tsp. cider vinegar

1 tsp. dry mustard

1 tsp. salt

1 tsp. grated fresh ginger

2 pounds boneless pork loin roast

Snipped chives or scallion greens (optional)

 

In a 4-quart or larger slow cooker, combine the cranberries, apricots, orange peel and juice, shallot or onion, vinegar, mustard, salt, and ginger. Add the meat and spoon some of the cranberry mixture on top. Cover and cook on the low setting for 7 to 9 hours, or until the pork is fork-tender. Remove the pork to a cutting board. Spoon off any fat from the top of the cranberry mixture in the slow cooker. Cut the pork into 6 slices. Serve topped with the sauce. Garnish with chives or scallion greens, if desired.

 

Yield: 8 servings

Calories: 250

Fat: 13g

Fiber: 0g

4 (4-1/2 oz) slices extra-lean ham
1 (8 oz) can crushed pineapple, packed in fruit juice, undrained
2 T. Splenda Granular
1/2 tsp. Worcestershire sauce
1 tsp. Prepared yellow mustard
3 T. purchased graham cracker crumbs or 3 (2-1/2 inch) graham crackers, made into crumbs

Spray an 8-by-8-inch baking dish with butter-flavor cooking spray. Evenly arrange ham slices in prepared baking dish. In a blender container, combine undrained pineapple, Splenda, Worcestershire sauce, and mustard. Cover and process on BLEND for 10 seconds or until mixture is smooth. Pour mixture evenly over ham slices. Evenly sprinkle graham cracker crumbs over top. Bake for 30 minutes. Place baking dish on a wire rack and let set 5 minutes.

Yield: 4 servings
Calories: 188
Fat: 4g
Fiber: 1g

4 pork rib chops
1 clove garlic cut in half
1 T. Paprika
1 tsp. each seasoned salt; sage
1/2 tsp. each cayenne pepper, pepper

Prepare grill or broiler. Rub both sides of pork chops with garlic. Combine next 5 ingredients in a bowl. Press seasoning mixture into pork chops with hands to adhere. Grill pork chops 7 – 8 minutes per side or until cooked throughout.

Yield: 4 servings
Calories: 124
Fat: 4.5g
Fiber: 0g

1 boneless pork loin roast (3 lb.)
1 T. vegetable oil
1 tsp. salt
1 tsp. coarsely ground black pepper
1 C. chicken broth
1 medium onion, sliced
6 cloves garlic, peeled
8 strips (3″ by 1/2″ each) fresh lemon peel
1½ lb. red potatoes, cut in 1/2″ thick slices
1 bag (16 oz.) peeled baby carrots
1/2 tsp. dried thyme

In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides. Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme. Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

Yield: 10 servings
Calories: 295
Fat: 10g
Fiber: 2g

4 (4-oz.) lean, boned center-cut loin pork chops (about 1/2 inch thick)
3/4 tsp. rubbed sage
1/2 tsp. salt
1/4 tsp. pepper
Vegetable cooking spray
1/4 C. red currant jelly
2 T. balsamic vinegar

Trim fat from chops. Sprinkle sage, salt, and pepper over both sides of chops. Coat a medium nonstick skillet with cooking spray; place over medium heat until hot. Add chops, and cook for 7 minutes on each side or until done. Remove the chops from skillet, and place on a serving platter; set aside, and keep warm. Add jelly and vinegar to skillet, and cook 2 minutes or until thickened and bubbly, stirring constantly. Spoon over chops.

Yield: 4 servings
Calories: 234
Fat: 8.3g
Fiber: .2g

1/4 C. dry-roasted peanuts
1/3 C. chopped green onions
1/4 C. fresh cilantro leaves
1 T. sugar
1 T. fish sauce
3 garlic cloves, chopped
1 serrano chile, halved
12 oz. pork tenderloin, trimmed and coarsely chopped
Cooking spray
1/4 tsp. salt
9 (1/2-inch-thick) slices pineapple, each cut into quarters

Place peanuts in a food processor; process until finely ground. Spoon into a bowl; set aside. Place onions and next 5 ingredients (through chile) in food processor, and process until finely chopped. Spoon into a bowl; set aside. Place pork in food processor; process until coarsely ground. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork; cook 4 minutes or until done, stirring to crumble. Stir in onion mixture; cook 2 minutes, stirring frequently. Stir in ground peanuts and salt. Serve pork mixture over pineapple pieces.

Yield: 9 servings
Serving size: about 1/4 C. pork mixture and 4 pineapple pieces
Calories: 105
Fat: 3.5g
Fiber: 1.2g

1/2 C. hoisin sauce

1/4 C. soy sauce

2 T. sesame oil

2 T. rice vinegar

1 T. minced garlic

1 T. minced ginger

1/2 tsp. red pepper flakes

2 (1/2-inch-thick) pork chops

1/4 C. honey

Vegetable oil

 

Preheat the oven to 350 degrees F. In a large bowl, combine the hoisin, soy sauce, sesame oil, rice vinegar, garlic, ginger and red pepper flakes. Add the pork chops and turn to coat. Remove the chops from the marinade. Reserve the marinade and combine with the honey in a medium saucepan. Bring the honey marinade mixture to a boil, and cook at a low boil for at least 10 minutes. Add chops to a large saute pan coated with vegetable oil and sear on until golden brown on both sides, about 6 minutes per side. Pour the reduced marinade over the chops and bake for 10 minutes, or until an instant-read thermometer registers 160 degrees F. Remove the chops from the oven and set aside to rest for a few minutes. Serve immediately.

Four 4-oz. boneless pork chops
Salt and pepper
2 tsp. canola oil
3 T. cider vinegar
2 T. sugar
2/3 C. dry white wine
1 C. reduced-sodium chicken broth
1 firm, ripe pear
1 1/2-inch-long piece fresh ginger
6 scallions
2 tsp. cornstarch

Season pork ( 1/2-inch thick, trimmed) with salt and freshly ground pepper. In large nonstick skillet over medium-high heat, heat oil. Add pork and cook until browned and just cooked through, 2- 3 minutes per side. Transfer to plate and keep warm. Add vinegar and sugar to pan; stir to dissolve sugar. Cook over medium-high heat until syrup turns dark amber, 10-20 seconds. Pour in wine (stand back, as caramel may sputter); bring to simmer, stirring. Add broth, pears (such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths) and ginger (peeled and cut into thin julienne strips — 1/4 C.); bring to simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add scallions (trimmed and sliced into 1/2-inch lengths); cook until pears are tender, about 2 minutes more. Mix cornstarch with 2 tsp. water. Add to pears; cook, stirring, until lightly thickened. Reduce heat to low and return pork and any accumulated juices to pan; turn to coat with sauce. Serve immediately.

Yield: 4 servings
Calories: 237
Fat: 5g
Fiber: 2g

4 boneless pork loin chops

Salt and pepper

3 T. butter

1 T. olive oil

3/4 C. seedless raspberry jam

1/2 C. orange juice

3 T. white wine vinegar

4 sprigs fresh thyme

Fresh raspberries

 

Season pork chops with salt and pepper on both sides. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 6 minutes on each side, turning once. You can also grill the pork chops. Remove from heat and keep covered with foil.  In the same skillet you cooked the pork chops or in a sauce pan if you grilled the pork chops, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).  If sauce is too thick add a little water or chicken broth. Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme and fresh raspberries. Great with wild rice.

1 ½ C. dried Cavatelli

1 lb. bulk Italian Sausage

1 Green Bell Pepper, chopped

20oz. Jar Spaghetti Sauce with Mushrooms

1 C. shredded Mozzarella Cheese

 

Cook pasta according to package directions.  Meanwhile, in large skillet, cook sausage and pepper until meat is brown.  Drain off fat.  Stir spaghetti sauce into meat mixture; cook about 2 minutes or until heated through.  Stir in drained cavatelli.  Sprinkle with cheese.  Cover and cook another couple minutes until cheese melts.

2 pork chops (6 oz each)

1 apple, peeled, cored, and sliced into thick wedges

1/2 T. chipotle sauce

1/2 T. dijon mustard

1/2 T. honey

1/2 T. olive oil

Salt and pepper

1/2 C. apple juice

1 T. butter

 

Mix together the chipotle sauce, mustard, and honey. Set aside. Heat oil in a skillet over medium heat. Sprinkle the chops with salt and pepper and cook, undisturbed, until a crust forms. Brush the uncooked sides of the chops with the chipotle glaze, flip, and brush the cooked sides. Add the apple pieces to the pan; cook 3 or 4 more minutes. Lower the heat and add the juice. Simmer for 4 to 5 minutes until the chops are cooked all the way through. Remove them, season the apple mix with more salt and pepper, and add the butter. Pour the apple mix over the pork chops. Eat With: 1 large peeled sweet potato, boiled until soft and then mashed with milk and butter. (Divide it between the two plates.)

Spice-Rubbed Pork Tenderloin

 

2 tsp. brown sugar

2 tsp. ground coriander

1 1/2 tsp. ground cumin

1/4 tsp. kosher salt

2 tsp. chile-garlic sauce (see Ingredient note)

2 tsp. extra-virgin olive oil, divided

1 1/2 pounds pork tenderloin, trimmed

Sweet and Tangy Watermelon Salad (recipe follows)

 

Preheat oven to 375 degrees F. Line a baking sheet with foil. Mix sugar, coriander, cumin, salt, chile sauce and 1 tsp. oil in a small bowl to form a smooth paste. Rub the paste over the pork. Heat remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155 degrees F). Let stand, loosely covered with foil, for 5 minutes. Meanwhile, make Sweet and Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad. Ingredient Note:Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

 

Sweet and Tangy Watermelon Salad

 

2 T. rice vinegar

2 1/2 tsp. sugar

2 C. diced seeded watermelon

2 C. diced cucumber

1/2 C. chopped fresh cilantro

1/4 C. unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

 

Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts. To toast nuts: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

3 T. lemon olive oil, recipe follows, or olive oil

2 garlic cloves, mashed to a paste with 1/2 tsp. salt

1 T. finely grated lemon zest

2 tsp. fennel seeds, coarsely ground

1/2 tsp. freshly ground black pepper

2 pork tenderloins (1 1/2 pounds total) trimmed

Fennel Variation:

1 fennel bulb, trimmed and cut into long thin strips

1 garlic clove, minced

1 tsp. sugar

3/4 C. cool water

1 T. fresh lemon juice

Salt and freshly ground black pepper

 

Combine 1 T. of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. Heat the remaining 2 T. lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices. Variation: If you’d like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a tsp. of sugar and cook, stirring, for 1 minute. Add 3/4 C. cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 T. of fresh lemon juice and season with salt and pepper.

 

Lemon Olive Oil:

1 C. extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil

2 T. finely grated lemon zest

 

Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally. Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator. Yield: 1 C. Inactive time: 2 weeks

2 pieces, 1 package, pork tenderloins – ask the butcher to trim them up for you

2 T. extra-virgin olive oil

1 T. grill seasoning

2 tsp. lemon zest

2 T. fresh chopped thyme leaves

3 T. butter

5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced

Salt

2 T. all-purpose flour

2 T. lemon juice

2 T. sugar

 

Heat oven to 425 degrees F. Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

4 T. EVOO

1 T. Dry Mustard

3 cloves Garlic, chopped

Juice and Zest of 2 Lemons

2 Pork Tenderloins (2 – 2 1/4 lb.), trimmed of silverskin

Salt and Pepper

4 slices Bacon, chopped

1 Yellow Onion, thinly sliced

1 T. fresh Thyme, chopped

15oz. can sliced Beets, drained with 4 T. juice reserved

1 head Chicory, washed, dried, and torn into bite size pieces

20 fresh Basil Leaves, chopped

1 handful Flat Leaf Parsley, chopped

1/2 C. crumbled goat Cheese

 

Preheat oven to 450F. In small bowl combine 2 T. EVOO, mustard, garlic and half lemon juice. Toss the tenderloins in the lemon mixture. Place on nonstick baking sheet with a rim. Season with salt and pepper and roast for 25 minutes, then remove and let rest. While pork roasts, preheat skillet with remaining 2 T. EVOO over medium high heat. Add chopped bacon and cook until crispy, about 3 minutes. Add onion and thyme and cook 2 to 3 minutes more, stirring occasionally. Add beets and reserved beet juice, salt and pepper and cook another 2 minutes, or until beets are warmed through. Meanwhile in salad bowl combine chicory, lemon zest, remaining lemon juice, basil and parsley. Transfer warm beets to salad bowl and toss to combine and wilt the chicory.  Slice pork thin on an angle. Serve sliced pork with the warm beets and chicory alongside. Top warm vegetables with goat cheese crumbles.

1 large head or 2 small heads of broccoli

3 garlic cloves, chopped or minced

salt and pepper

2 Tbsp EVOO

4 boneless pork loin or rib chops, 1 1/2 inches thick (I used some really thin cuts)

2 Tbsp butter

1 yellow onion, thinly sliced into rings

2 Tbsp fresh thyme leaves, stripped from 4 or 5 sprigs, chopped

1 Granny Smith apple, cored and thinly sliced

2 pinches ground nutmeg

1 tsp ground cinnamon

1 C. chicken stock or broth

a handful of flat-leaf parsley, chopped

juice of 1 lemon

 

Preheat the oven to 400. Cut up the broccoli. Drizzle some EVOO on the baking sheet and place the broccoli in the oil and mix it around. Add salt, pepper, and garlic and continue to mix/toss. Put in the oven for 15 minutes. The florets become brown and crispy and a little nutty tasting…so tasty! While the broccoli is roasting, preheat a large skillet over high heat with 2 Tbsp EVOO. Liberally season chops with salt and pepper and sear on both sides for 2 minutes each, or until golden brown. Remove chops and reserve. Add the butter to the pork skillet, add the onion, thyme, sliced apple, nutmeg, and cinnamon. Cook, stirring frequently, for 3 to 5 minutes, or until the onion and apples are tender. Add the chicken stock and bring to a simmer. Add the pork chops back to the pan and cook for 5 to 7 minutes longer (since mine were so thin, they were already cooked when I seared them) or until the chops are cooked through. Add the parsley and lemon juice to the chops and stir to distribute. Serve the chops topped with the apple/onion topping alongside the broccoli.

1/2 C. brewed green tea

1/2 C. red wine

1/4 C. orange juice

1/4 C. lime juice

1 T. grated orange peel

1 T. grated lime peel

1 T. minced garlic

1 T. dijon mustard

1/4 C. chopped fresh cilantro leaves

1 T. chili powder

1 tsp. ground cumin

1/2 tsp. ground cinnamon

2 lb. lean pork tenderloin

 

Combine all the ingredients except the pork. Add the pork and marinate, covered and refrigerated, at least 2 hours. Preheat oven to 400°F. Drain the pork, reserving excess marinade to use for basting. Place the pork on a rack over a roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160°F and the juices run clear (the pork should be barely pink inside). Turn the pork occasionally and baste with excess marinade. Slice 1/4″ thick to serve.

2 ounces pork tenderloin, trimmed of fat

2 medium apples

2 T. all-purpose flour

1 C. apple cider

1 T. extra-hot horseradish

 

Cut the pork crosswise into 1/4-inch-thick slices. Core the apples and cut into thin slices. Coat a large nonstick skillet with cooking spray, and heat over medium-high heat. Add the pork and cook until lightly golden on the bottom, about 2 minutes. Turn and cook until lightly golden on the second side and cooked through, 2 to 3 minutes longer. Test for doneness by inserting the tip of a sharp knife in a piece of the pork. Remove the pork to a clean plate, and set aside Reduce the heat to medium. Add the apples and cook, stirring occasionally, until they begin to turn light golden, 3 to 4 minutes. Sprinkle with the flour, and continue cooking, tossing to coat evenly with the flour. Stir in the cider. Cook, stirring, until the sauce thickens, 3 to 4 minutes. Stir in the horseradish. Spoon the apples and sauce over the pork

3 1- to 1-1/4-lb. pork tenderloins

1 T. ground allspice

2 to 3 tsp. cracked black pepper

1 tsp. salt

2 T. cooking oil

Cranberry Chutney

1 T. butter

1 large onion, quartered and thinly sliced

1 12-oz. pkg. cranberries (3 C.)

1 10-oz. jar currant jelly (about 1 C.)

1 C. cranberry juice

1/4 C. packed brown sugar

3 T. cider vinegar

1 T. grated fresh ginger or 1/2 tsp. ground ginger

1/2 tsp. curry powder

2 bunches watercress

1 recipe Cranberry Barbecue Sauce

 

Preheat oven to 425 degrees F. In a small bowl combine allspice, pepper, and salt; rub on all sides of tenderloins. In a 12-inch skillet brown tenderloins in hot oil over medium heat, turning to brown all sides. Transfer tenderloins to a shallow roasting pan. Roast for 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer and juices run clear. Remove from oven and keep warm until ready to serve. Meanwhile, for Cranberry Chutney, add butter and onion to the same 12-inch skillet. Cook about 5 minutes until nearly tender, stirring occasionally. Add cranberries, jelly, cranberry juice, brown sugar, vinegar, ginger, and curry powder to skillet. Bring to boiling; reduce heat and boil gently but steadily for 20 to 25 minutes or until thickened to desired consistency and reduced to about 3 C.. To serve, line a serving platter with watercress. Slice pork and arrange atop watercress; spoon some of the chutney or BBQ sauce over pork. Serve remaining on the side. Makes 12 to 16 servings.

 

Cranberry-Barbecue Sauce: In a saucepan combine 1 C. raspberry applesauce, 1 C. bottled barbecue sauce, 1 C. canned whole berry cranberry sauce. Cook and stir over low heat until heated through. Stir in 1 to 2 T. lemon juice. Serve with pork.

2 cups broccoli, chopped in 1-inch pieces
3/4 cup chicken broth, divided
1/2 cup chopped green onions
2 tablespoons chopped garlic
2 tablespoons peeled chopped ginger
2 teaspoons olive oil, divided
1 cup chopped yellow onion
1 red Bell pepper, halved, seeded and diced
2 teaspoons olive oil
1 pound boneless pork tenderloin, cut in thin strips, 1/2-inch wide and 2-inches long
1 tablespoon low sodium soy sauce

Garnish:
1 tablespoon toasted sesame seeds

Steam broccoli for about 2 minutes, until bright green but still firm. Drain; rinse with cold water to stop cooking; drain again. (If using frozen broccoli cuts, thaw broccoli but omit this cooking step.) Combine 1/4 cup of the broth, the green onion, garlic and ginger in food processor or blender and pulse until mixture is minced. Set aside. Heat 1 teaspoon of the oil in a large nonstick sauté pan over medium-high heat. Add onion and bell peppers; sauté 5 minutes or until vegetables are just tender. Transfer to bowl and cover with towel to retain heat. Add remaining olive oil to pan over medium-high heat. Add green onion mixture and sauté for about 1 minute, stirring constantly. Add pork strips and soy sauce to skillet and sauté for four minutes or until pork is nearly cooked. Add the remaining 1/2 cup of broth and bring to a boil. Add broccoli to skillet and stir until broccoli is cooked through, about 3 minutes. Add onion and bell pepper back to pan. Divide between 4 dinner plates and garnish with sesame seeds. Serve immediately.

Note: It’s easier to slice pork thinly if you place it in freezer for about 30 minutes first.

Yield: 4 servings
Calories: 311
Fat: 13g
Fiber: 3.9g