Kristen's Recipes

3 T. Dried Bread Crumbs
1 T. Parmesan Cheese
1 T. Chopped Fresh Parsley
1 tsp. stock or water
1/8 tsp. Pepper
2 Pork Loin Chops
2 tsp. Dijon Mustard

In shallow mixing bowl combine bread crumbs, cheese, parsley, oil and pepper. Mix well and set aside. Spread both sides of each pork chop thinly with mustard, then press into bread crumbs, coating both sides of both chops evenly and using all of mixture. Spray rack in broiling pan with nonstick cooking spray. Arrange chops on rack and broil 5-6 inches from heat, turning once, until cooked through and lightly browned, about 5 minutes per side.

3 cloves garlic
1 T. orange zest, grated
1-1/2 tsp. dried oregano
6 whole black peppercorns
1 C. orange juice
2 lbs. boneless center pork loin roast
1/4 C. fresh lemon juice

Combine first 4 ingredients in a food processor or blender and blend until finely chopped. Add half the orange juice and process. Pierce pork all over with a sharp knife or fork. Place pork roast in a large Dutch oven or flameproof casserole dish. Rub garlic mixture over. Cover and marinate in refrigerator 1 hour. Preheat oven to 325°F. Pour remaining orange and lemon juice around pork. Cover Dutch oven, place in oven and roast 20 minutes per pound, basting occasionally. Transfer pork to a large baking pan. Set Dutch oven aside, reserving pan juices. Increase oven temperature to 400°F. Roast pork about 30 minutes, uncovered, until brown and thermometer inserted into center registers 160°F. Remove from oven, tent loosely with foil and let stand 10 minutes. Place Dutch oven with pan juices over medium high heat and bring to a boil. Simmer 5-7 minutes until liquid is reduced by about one half. Slice pork roast across the grain and serve immediately with sauce

1 1lb. pork tenderloin
2 T. apple cider
1/3 cup chunky applesauce (sugar free)
1/8 tsp. fennel seed, finely crushed
toothpicks

Using a sharp knife, form a pocket in tenderloin by cutting a lengthwise slit down center of each almost to, but not through, bottom of the meat. Place in a glass baking dish. Sprinkle apple juice in pocket and over tenderloin. Cover dish and marinate about 1 hour. Preheat oven to 375°F. Combine remaining ingredients and pepper to taste in a bowl and blend well. Spoon mixture into pocket in tenderloin. Secure stuffed pocket with toothpicks. Transfer tenderloin into shallow nonstick baking pan. Roast about 30 minutes. Let stand 5-10 minutes before slicing.

2 tsp. ground cumin
1 tsp. dried thyme
1 tsp. dried rubbed sage
1 tsp. ground cinnamon
1/4 tsp. garlic powder
2 (1-pound) pork tenderloins
1/4 C. orange marmalade
Cooking Spray

Preheat oven to 425`. Combine the first 5 ingredients in a shallow dish. Trim the fat from pork. Brush pork with orange marmalade, and roll each tenderloin in spice mixture. Place the pork on a broiler pan coated with cooking spray. Insert a meat thermometer into the thickest part of pork. Bake pork at 450` for 25 minutes or until the thermometer registers 160` (slightly pink). Cover pork and let stand 10 minutes before slicing.

1/4 C. low-sodium soy sauce
1/4 C. hoisin sauce
1/4 C. honey
1 tsp. crushed red pepper
2 garlic cloves, minced
8 (4-oz.) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight. Prepare grill. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Note: Store cooked pork in refrigerator for up to 2 days.

Yield: 8 servings (serving size: 1 pork chop)
Calories: 188
Fat: 6.2g
Fiber: 0.2g

1/3 cup mango chutney
2 T. low-sodium soy sauce
1 T. dry sherry
2 tsp. dark sesame oil, divided
1 pound pork tenderloin, cut into 1-inch strips
4 cups broccoli florets
1 T. water
2 cups fresh bean sprouts
2 garlic cloves, minced
1 (8-ounce) can sliced water chestnuts, drained

Combine first 3 ingredients; set aside. Heat 1 tsp. oil in a nonstick skillet over medium-high heat. Add pork; stir-fry 3 minutes. Remove the pork from pan with a slotted spoon. Add 1 tsp. oil, broccoli, and water to skillet; stir-fry 5 minutes. Add chutney mixture, bean sprouts, garlic, and water chestnuts; stir-fry 2 minutes. Return pork to skillet; stir-fry 30 seconds.

Yeild: 4 servings
Serving size: 1-1/2 cups
Calories: 267

1 lb. pork tenderloin, cut in bite-size pieces
2 cups chicken broth, fat removed
1 Tbl. soy sauce
1/2 tsp. ground ginger
1/4 tsp. garlic powder
3 oz. coil vermicelli (fine noodles), dry
1 medium onion, cut in wedges
1 red bell pepper, sliced
1 can (8oz.) sliced water chestnuts, drained
1/2 cup sliced carrots
1 cup broccoli pieces
1 Tbl. cornstarch
1/4 cup water

Spray a skillet with non-stick cooking spray and stir-fry pork until no longer pink. Remove pork and set aside. Add broth, soy sauce, ginger, garlic powder, coil vermicelli, onion, bell pepper, water chestnuts, carrots and broccoli to the skillet. Bring to a boil. Reduce heat to low, cover, and simmer for 8 to 10 minutes or until vegetables are almost done. Mix cornstarch with water. Add to skillet. Bring to a boil, stirring until thickened. Add pork and heat thoroughly.

Yield: 4 servings
One serving: 1 3/4 cups

Calories: 285
Fat: 5g

1 pound boneless pork loin cut into bite-sized cubes
1 cup water
1/4 cup cider vinegar
2 T. reduced-sodium soy sauce
3 minced garlic cloves
1 small bay leaf

Combine all ingredients in a medium saucepan. Leave it alone for 30 minutes for the flavors to soak into the pork. Bring the mixture to a boil and then reduce the heat and simmer, covered, for about an hour.

4 – 4 oz. center cut pork loin chops, boneless
1/2 tsp. ea. salt & coursly ground black pepper
cooking spray
1/3 C. fat free chicken broth
1/2 T. dijon mustard
1/3 C. fat free half & half or evaporated skim milk

Trim fat from chops, sprinkle w/ salt & pepper. Spray pan and place over med-high heat. Cook choops 3-4 min. each side, remove. Add broth to skillet. Combine mustard and half & half, reduce heat and simmer 7 min. or untl slightly thickened. Spoon over chops

Yield: 4 Servings
Calories: 215
Fat: 6.6g
Fiber: 0g

4 top loin pork chops
1/4 C. low-fat Italian dressing
1/4 C. barbecue sauce
1 tsp. chili powder

In large non-stick skillet, brown pork chops on one side over medium-high heat; turn chops and add remaining ingredients to pan, stirring to blend; cover and simmer for 5-8 minutes.

Yield: 4 servings
Calories: 170
Fat: 7g
Fiber: 0g

1 small bulb garlic (about 10 cloves)
1 C. water
12 oz. boneless pork loin, cut into 8 slices
1 tsp. dried rosemary, crushed
1 tsp. olive oil
1/4 C. balsamic vinegar
2 T. water
1 T. honey-mustard
Fresh rosemary sprigs (optional)

Separate garlic bulb into cloves. Do Not peel. In a small saucepan combine garlic cloves and 1 C. water. Bring to a boil. Boil for 2 minutes. Drain; cool slightly. Peel cloves and set aside. Sprinkle both sides of pork slices with rosemary, pressing into surface of the meat. Heat oil in a large nonstick skillet. Cook half of pork and garlic cloves over medium heat for 6 to 7 minutes or till no pink
remains and juices run clear, turning meat over after half the cooking time. Remove from skillet; keep warm. Repeat with remaining pork and garlic. For sauce,
stir together vinegar, 2 T. water, and honey-mustard. Add to garlic in skillet, stirring to scrape up any browned bits. Bring mixture just to boiling. Reduce heat. Simmer for 1 to 2 minutes or till sauce becomes slightly thickened. To serve, spoon sauce over pork. Garnish with fresh rosemary sprigs, if desired.

Yield: 4 servings
Calories: 143
Fat: 7g
Fiber: 0g

2 3/4- to 1-lb. pork tenderloins
4 canned chipotle peppers in adobo sauce, rinsed (2 oz.)
1/2 C. orange juice
1/4 C. coarsely chopped onion
2 T. snipped fresh oregano or 2 tsp. dried oregano, crushed
2 T. lime juice
1 T. honey
1 T. cooking oil
3 cloves garlic, minced
1/2 tsp. salt
Fresh oregano leaves (optional)

Place meat in a large plastic bag set in a shallow dish. For marinade, in a food processor bowl or blender container combine chipotle peppers, orange juice, onion, oregano, lime juice, honey, oil, garlic, and salt. Cover and process or blend until nearly smooth. Pour over meat. Close bag. Marinate in refrigerator for 2 hours. (Do not marinate more than 2 hours because the citrus juices cause meat to become too tender and mushy.) Drain meat and discard marinade. In a grill with a cover, arrange preheated coals around drip pan. Test for medium heat where meat will cook. Insert a meat thermometer near the center of one of the tenderloins. Place the meat on a rack in a roasting pan on the grill rack. Cover and grill for 30 to 45 minutes or until meat thermometer registers 155 degrees F. Remove pork from grill. Cover with foil; let stand 5 minutes before carving. Garnish with oregano leaves, if desired.

Yield: 6 servings
Calories: 164
Fat: 5g
Fiber: 0g

1 pork tenderloin (about 1 lb.)
1/2 tsp. salad oil
2 T. Dijon mustard
1/2 C. dry white wine
1/2 C. fat-skimmed chicken broth
1/2 C. pitted prunes
1/4 C. evaporated low-fat milk
1 tsp. cornstarch
Salt and pepper

Trim and discard fat from tenderloin. Rinse meat and pat dry. Pour oil into a 10- to 12-inch nonstick frying pan (with ovenproof handle) over high heat, tilting pan to coat bottom. When oil is hot, add tenderloin and turn as needed to brown on all sides, about 4 minutes total. Remove from heat and spread mustard evenly all over meat. Put pan with pork in a 400° regular or convection oven; bake until a thermometer inserted in center of thickest part of meat reaches 155°, 18 to 25 minutes. Transfer tenderloin to a rimmed platter and let stand 5 minutes. While pork stands, add wine, broth, and prunes to unwashed frying pan. Stirring to release browned bits, boil over high heat for 1 minute. With a slotted spoon, lift prunes from pan and arrange around pork. Mix evaporated milk and cornstarch until smooth; add to pan and stir until sauce boils. Add salt and pepper to taste. Pour into a small bowl. Cut pork diagonally into 1/2-inch-thick slices. Serve with sauce and salt and pepper to add to taste.

Yield: 4 servings
Calories: 223
Fat: 4.6g
Fiber: 1.4g

3 T. cumin seeds
2 T. minced garlic
1 tsp. kosher salt
1 tsp. freshly ground pepper
1 T. paprika
2 lb boneless pork shoulder, cut into 1-inch cubes
1/4 C. olive oil
4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/2 inch wide
1 C. dry white wine
1/2 C. chicken stock
6 paper-thin lemon slices, cut into half rounds
1/2 C. chopped fresh cilantro

Put the cumin seeds in a small, dry frying pan and place over medium heat, swirling the pan occasionally, until toasted and fragrant, 2-3 minutes. Transfer to a spice grinder or peppermill and grind finely. In a mortar, combine the ground cumin, garlic, salt, pepper and paprika and mash with a pestle to form a paste. Place the pork in a nonaluminum bowl and rub the paste evenly over the meat. Cover and let marinate overnight in the refrigerator. Bring the meat to room temperature. In a large sauté pan over high heat, warm the lard or olive oil. Working in batches, add the pork and brown quickly on all sides, 5-8 minutes. Using tongs or a slotted spoon, transfer the pork to a large, heavy pot. Add the pepper strips to the fat remaining in the pan and sauté until softened, about 5 minutes. Transfer the pepper strips to the pot containing the pork. Return the sauté pan to high heat, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Add the pan juices to the pork and peppers. Add the stock and lemon slices and bring to a boil. Quickly reduce the heat to low, cover and simmer until the pork is very tender, about 25 minutes. Stir in the cilantro, then taste and adjust the seasonings. Spoon into a warmed serving dish and serve hot.

Yield: 4 servings
Calories: 386
Fat: 21g
Fiber: 2g

2 (3/4- lb.) pork tenderloins
1/2 C. brandy
2/3 C. finely chopped fresh pear
2 T. finely chopped almonds, toasted
2 T. raisins, chopped
1 T. cider vinegar
2 tsp. chopped crystallized ginger
1 vegetable cooking spray
12 fresh pear slices (optional)

Trim fat from pork. Cut pork lengthwise to within 1/2 inch of outer edge of each tenderloin. Place in a shallow dish; pour brandy over tenderloins, and turn to coat. Cover and marinate in refrigerator at least 2 hours, turning occasionally. Remove tenderloins from marinade. Place in a small saucepan; bring to a boil. Reduce heat and simmer 5 minutes. Combine chopped pear and next 4 ingredients; stir well. Spread half of mixture in center of each tenderloin to within 1/2 inch of sides. Bring sides of meat together, and secure at 2-inch intervals with string. Place tenderloins on a rack in a roasting pan coated with cooking spray. If desired, insert meat thermometer into thickest part of tenderloin. Bake uncovered at 375 degrees for 45 minutes or until meat thermometer registers 160 degrees, basting frequently with marinade. Let stand 10 minutes; slice into 18 pieces and arrange on a large serving platter. If desired, garnish with pear slices.

Yield: 6 servings
Calories: 179
Fat 5.3g
Fiber 1.3g

1 medium-size carrot, shredded
1 rib celery, chopped
1 small sweet green pepper, cored, seeded and chopped
1 small onion, chopped
6 eggs
1 can (20 oz.) crushed pineapple in syrup
1/2 C. milk
1 T. Dijon mustard
1 loaf Italian bread (about 6 oz.), cut into 1/2-inch cubes (6 C.)
1 lb. piece boiled ham, cut into 1/2-inch cubes (2 3/4 C.)
1 C. shredded Swiss cheese (4 oz.)

Heat oven to 375°. Heat butter in large nonstick skillet with ovenproof handle. Add carrot, celery, pepper, onion; sauté 3 minutes or until slightly softened. Remove from heat. Stir together eggs, pineapple with its syrup, milk and mustard in large bowl until blended. Stir in bread, ham, cheese and cooked vegetables. Pour into skillet; use spatula to level off top. Bake in 375° oven 40 minutes or until set and golden.

Yield: 8 servings
Calories: 412
Fat: 22g
Fiber: 2g

4 cery lean Pork steaks
1 T. Mrs. Dash Table Blend Seasoning
1 medium onion, thinly sliced
1 C. apple cider
1 medium apple

In a large non-stick skillet place chops in pan and brown lightly, about 2 minutes on each side. Sprinkle seasoning on chops, arrange onion slices on top and pour apple cider into skillet. Bring to simmer, cover and cook for 25 minutes. Peel, core and slice apple. Uncover skillet after 25 minutes, add apple slices to pan and cook for a further five minutes. Serve chops garnished with apple slices and pan juices

Yield: 4 servings
Serving Size: 4oz. chop + 1/4 apple slices & pan juices

Calories: 318
Fat: 14.5g
Fiber: 1.3g

1/2 tsp. salt, divided
1/4 tsp. black pepper
5 (6-ounce) center-cut pork chops (about 1 inch thick)
2 tsp. dark sesame oil
3/4 C. low-salt chicken broth
2 T. sesame seeds, toasted
1 T. brown sugar
2 T. red wine vinegar
1 T. Dijon mustard

Sprinkle 1/4 tsp. salt and pepper over both sides of pork. Heat oil in a large nonstick skillet over medium-high heat. Add pork, and cook 3 minutes on each side or until browned. Add 1/4 tsp. salt, broth, and remaining ingredients; cover, reduce heat, and simmer 20 minutes. Uncover; simmer an additional 20 minutes or until tender. Serve pork with sauce.

Yield: 5 servings
Serving Size: 1 pork chop and about 2 T. sauce

Calories: 275
Fat: 14g
Fiber: 9g

2 T. Yellow Onion, finely Chopped
2 T. Carrot, finely Chopped
1/2 Red Bell Pepper, cored, seeded, chopped fine
1/4 C. Hot Water
1/4 tsp Salt
1/4 Ground Ginger
1/8 tsp. Pepper
1/8 tsp. Ground Cloves
1 1/2 lb. Boneless Loin of Pork, trimmed of fat
2 T. Lemon Juice

Preheat oven to 400 degrees. Put onion, carrot, and red pepper in small saucepan with just enough boiling water to cover. Simmer over medium heat until tender but still crisp, about 4 minutes. Rinse under cold water and drain well. Set aside. Season vegetables with pepper, cloves and ginger. Mix well. With a sharp knife, cut a large pocket in the middle of the pork loin, taking care not to cut through to the other side. Fill with the vegetable stuffing. Sprinkle lemon juice over pork and rub in. Place pork in ungreased 9×13 pan and roast uncovered for 20 minutes. Lower heat to 350 and bake 20 minutes longer. Let roast stand at room temperature before serving. Cut into ¾” slices to serve.

4 Pork rib chops
1/3 C. Orange Marmalade
4 bunches Green Onions
2 T. Dijon Mustard

In a small saucepan mix marmalade and mustard. Stir over medium heat until marmalade is melted. Set aside. Trim all fat from chops. Place chops on rack of a broiler pan or use a BBQ. Broil about 4 inches from heat for 6 minutes. Turn and broil 2 minutes more. Spoon half the glaze over chops, and broil 4-5 minutes more, until chops are no longer pink. Meanwhile, slice onions diagonally into one inch pieces. Stir fry onions in non stick pan until crisp tender. Add to remaining glaze, and serve chops with sauce.

4 pork tenderloin steaks, fat trimmed
1 C. cranberries
1/2 C. chicken stock
1/4 C. sugar free orange marmalade
1/2 tsp. ground ginger
1/2 tsp. dried rosemary, crushed
White pepper to taste

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat some stock in a heavy nonstick skillet over medium high heat. Sauté pork 1-1/2 minutes per side, in batches if necessary, until cooked throughout. Remove pork from skillet, set aside and keep warm. Reduce heat to medium low. Stir cranberries and remaining ingredients into same skillet. Cover and cook 12 minutes, stirring occasionally or until cranberries pop and sauce thickens. Serve pork with sauce.

1 1/2 tsp. fresh thyme – minced
1/2 tsp. ground pepper
1/4 tsp. allspice
1/4 tsp. ground cinnamon
2 cloves garlic – minced
1 1/2 lb. pork tenderloin
Vegetable cooking spray
1 1/4 C. chicken broth
2 T. balsamic vinegar
1 T. brown sugar
1/2 tsp. cornstarch
2 T. water
1/4 C. raspberry mustard
3/4 C. fresh raspberries

Combine 1/2 tsp. minced thyme and next 5 ingredients (ground pepper thru garlic) in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 C. chicken broth and 2 T. vinegar to skillet; bring to a boil. Cover, reduce heat and simmer 25 minutes or until meat thermometer registers 160 degrees F. Remove pork from skillet; set aside, and keep warm. Add remaining 1 C. chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 C.. Strain mixture, and discard solids. Place cornstarch in small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 C. raspberry mustard; cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining minced thyme. Cut pork into 1/2 inch thick slices. Spoon 2 T. sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 T. raspberries, and garnish with thyme sprigs.

2 whole garlic heads
1 pound sweet turkey Italian sausage
1 tsp. chopped fresh or 1/4 tsp. dried sage
1 tsp. chopped fresh or 1/4 tsp. dried rosemary
2 T. butter or stick margarine
1/3 C. all-purpose flour
6 C. 1% low-fat milk
1 C. (4 oz.) grated fresh Parmesan cheese
2/3 C. (about 2-1/2 oz.) shredded Gruyere or Swiss cheese
1/2 tsp. salt
1/8 tsp. black pepper
8 C. hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

Preheat oven to 350°F. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350°F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside. Increase oven temperature to 400°F. Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary. Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring C.; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5-1/2 C. cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400°F for 15 minutes or until thoroughly heated.

Yield: 10 servings
Serving Size: 1 C.

Calories: 434
Fat: 14.4g
Fiber: 1.4g