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Category: Pork

Korokee (Japanese Croquettes)

Korokee (Japanese Croquettes)

SONY DSC1 T. grapeseed oil

1 pound ground pork

2 T. low-sodium soy sauce

Salt and freshly ground black pepper

2 T. thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions

6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover

2 T. butter, plus 2 T., cubed for sauce

1 C. orange juice

1 C. pineapple juice

1 lime, juiced

2 T. green curry paste

2 C. panko bread crumbs seasoned with salt and pepper

2 to 3 liters canola oil, as needed for deep-frying

 

Heat the grapeseed oil in a large skillet over medium-high heat.  When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.  While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be “tight” mashed potatoes, not loose.)  In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.  Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer’s instructions for similar foods.  Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.  Remove sauce reduction from heat and whisk in cubed butter.  Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

 

 

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Bento, Lunch, Pork, Asian

Easy Sausage Manicotti

Easy Sausage Manicotti

1 box of manicotti pasta

1 lb ground italian sausage

2 cloves garlic, minced

2 T. olive oil

1 pack fresh basil, rinsed and chopped

1 15oz. container ricotta cheese

2 eggs

Dash of salt

1 jar alfredo sauce (4 cheese is great)

1 jar marinara or other tomato based sauce

Preheat oven to 350 degrees. Cook the manicotti according to package. While manicotti is cooking, heat olive oil in pan and add garlic. Once garlic is slightly golden in color, add sausage and cook thoroughly. Once manicotti is finished, drain and dry. For the manicotti filling, place the ricotta in a large bowl. Add eggs and mix thoroughly. Mix in basil and salt. Once sausage is cooked, mix in with ricotta mixture. Fill manicotti with cheese/sausage mix. Place manicotti in a 9×13 baking pan. Cover manicotti with alfredo sauce and then with a small amount of tomato sauce. Cover with foil and bake for 30 minutes. Uncover and bake for 5 more minutes

 

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Pork Beaumont

Pork Beaumont

4 thin pork chops

1 T. olive oil

1/2 C. cider vinegar

1/2 tsp. ground pepper

1/4 tsp. ground cloves

1 T. tomato paste

3 T. Splenda

2 tsp. grated gingerroot

2 tsp. lemon juice

1/2 tsp. salt

1/4 C. finely diced celery, including leaves

 

Place oil in heavy skillet over medium high heat and heat until searing hot. Place chops in the skillet and brown both sides of the chops, about 4 minutes per side. While chops are browning, combine vinegar, pepper, cloves, tomato paste, Splenda, gingerroot, lemon juice and salt in a blender or processor, cover, and process for 5 seconds to blend. When chops are browned on both sides, pour the sauce over them in the skillet. Scatter the diced celery over the chops, reduce the heat to low, cover partially and simmer for 5 minutes. To serve, transfer pork chops to a serving platter and pour the sauce over the chops, scraping bottom of the skillet for the extra crunchies and sauce. To garnish, arrange parsley or celery leaves on outer rim.

 

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Zwiebelkuchen (German Onion Tart)

Zwiebelkuchen (German Onion Tart)

1 package active, dried, yeast

2 tsp. sugar

1 1/2 tsp. salt

3 C. All-purpose flour

1 T. butter

1 C. water, warm

6 slices Bacon, chopped (preferably thick cut)

2 medium onions, sliced

1/4 tsp. Caraway seed

1/2 tsp. salt

Black pepper, freshly ground

1 each Egg

1 each Egg yolk

1C. sour cream

2 T. milk (optional)

 tart

Combine the yeast with sugar, salt and 1/2 C. flour in a bowl. Blend in the butter and warm water and mix to combine. Add enough of the remaining flour to make a soft dough (you will need most of it) then turn this onto a lightly-floured work surface and knead for 5 minutes, or until smooth and elastic. Place in a greased bowl, turn to coat then cover and set aside to rise in a warm place for about 30-45 minutes. After this time, pat the dough into a lightly-greased, 12 inch pizza pan or a jelly roll pan. Cover and set aside as you prepare the filling. Place bacon in large, preheated skillet and cook until crisp then remove with a slotted spoon and set aside. Using the remaining bacon fat, saute the onions until tender but not browned. Add the caraway then remove from the pan and sprinkle over the dough. Top with the crispy bacon. Bake at 400°F for about 20 minutes. Meanwhile, mix the egg, the egg yolk and the sour cream together. This will give a custard that you can spoon on top, leaving areas devoid of custard, which is how I like it. If you want something a bit more uniform add the milk to the egg mixture and pour over the onions, spreading it out to cover completely. Sprinkle with freshly ground black pepper. Bake 10-12 minutes longer, or until the top is golden brown and the sour cream mixture has set. Serve warm or room temperature, sliced into wedges.

 

 

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Pork Medallions with Cherry Sauce

Pork Medallions with Cherry Sauce

1 1/4 lb. pork tenderloin, sliced into 1/2-inch thick medallions

1/2 tsp. salt, divided

1/4 tsp. pepper

3 tsp. olive oil, divided

2 T. chopped shallots

3/4 C. low-sodium chicken broth

2 T. balsamic vinegar

1/4 C. dried tart cherries

 

Season the pork medallions with 1/4 tsp. of salt and pepper. Heat 2 tsp. oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil. Add the remaining tsp. of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 tsp. of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

 

Yield:  4 servings

Calories:  245

Fat: 9g

Fiber: 0g

 

 

 

Florentine Ham & Cheese Tarts

Florentine Ham & Cheese Tarts

18 eggs

1/2 C. Flour

2 T. Sugar

1 lb. Cheddar cheese, shredded

1 lb. Cottage cheese — large curd

1/2 C. Butter

1 Onion — minced

12oz. Evaporated milk

10oz. Frozen Spinach — thawed

1 lb. Ham Cubes

1/2 tsp. Celery Seed

1/2 tsp. Dry Mustard

1/2 tsp. Bon appetit seasoning

1/2 tsp. Nutmeg

2 T. Flour

 

Sauté together ham, butter, onion, spinach, spices, and 2 tablespoons of flour; set aside. Whisk eggs, sugar, 1/2 cup of flour, and cheeses. Add ham mixture. Ladle into greased muffin cups. Bake for 30 minutes at 325F. Cool completely. Slide knife around each tart to loosen and remove from pans. Reheat on baking sheet at 325F for about 15 minutes. Makes about 30 tarts.

 

Croquettes with Serrano Ham and Manchego

Croquettes with Serrano Ham and Manchego

croq2 T. unsalted butter

2 T. olive oil

1/4 C. finely chopped onion

Coarse salt and freshly ground pepper

7 T. all-purpose flour, plus more for shaping

3/4 C. whole milk

6 T. finely chopped serrano ham

1/3 C. grated plus 1/4 C. Manchego cheese, (about 1 3/4 oz. s)

3 large eggs

1 1/2 C. fresh breadcrumbs

Vegetable oil, for frying

Fresh flat-leaf parsley sprigs, for garnish

 

Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 C. cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days. Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 C. cheese in another shallow dish. Scoop T. of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper. Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

 

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Lemon Ginger Glazed Pork Loin

Lemon Ginger Glazed Pork Loin

One 3-lb. boneless pork loin

Salt and freshly ground black pepper to taste

2 tsp. rosemary leaves, finely chopped

1 T. fresh ginger, peeled & minced

1 C.  dry white wine

3/4 C.  lemon marmalade (orange can be substituted)

1 T. unsalted butter ( at room temperature)

 

Preheat the oven to 350° F. Wash and trim all the excess fat from the pork loin. Place the pork loin in the Roasting Tray, sprinkling it with salt, black pepper, rosemary, and ginger. Add white wine into the bottom of the Roasting Tray and cook for 50 minutes; basting is needed. Take the Roasting Tray out from the oven. Use a small bowl to mix marmalade with some pan drippings; pour over the meat. Continue to cook for another 35-45 minutes, basting during the last 15 minutes, or until the internal temperature reaches 150° F – 160° F.  Slice and serve it with pan juices.

 

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Shrimp & Pork Potstickers with Spicy Dipping Sauce

Shrimp & Pork Potstickers with Spicy Dipping Sauce

pic30m6qp1 1/2 T. soy sauce

1 T. seasoned rice vinegar

1 T. chili-garlic sauce

1 tsp. hot chili oil

 

1/4 pound ground pork

2 oz. uncooked shrimp, shelled, deveined, and finely chopped

1 egg white

1/4 C. minced water chestnuts

2 T. minced Chinese celery

1 tsp. minced cilantro leaves

1/2 tsp. minced ginger

1/2 tsp. sugar

1/2 tsp. salt

1/8 tsp. sesame oil

Dash ground white pepper

24 potsticker wrappers

3 T. cooking oil

2/3 C. chicken broth or water

 

To make the sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve. To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy. To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping tsp. of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed. To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 T. of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 C. broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers. Serve the potstickers warm accompanied by the dipping sauce.

 

 

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Grilled Rosemary Ginger Pork Tenderloin and Peaches

Grilled Rosemary Ginger Pork Tenderloin and Peaches

2/3 C. olive oil

1/3 C. sherry vinegar

1 1/2 T. peeled, grated fresh ginger

1 T. coarsely chopped rosemary leaves, plus 4 sprigs for garnish

2 tsp. sugar substitute (recommended: Splenda)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper flakes

2 (12-ounce) pork tenderloins, trimmed

2 firm-ripe peaches, pitted and halved

4 yellow grape or Compari tomatoes, cored and halved

12 radicchio leaves

6 C. cut romaine lettuce (about 1 large head)

1/4 C. crumbled Gorgonzola

 

Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.  When ready to cook, build a charcoal fire or preheat gas grill  Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal. Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.  To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 T. of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

 

Yield: 4 servings

Calories: 437

Fat: 27g

Fiber: 2g

 

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

Sausage and Fennel Ragout with Creamy Polenta

2 T. extra-virgin olive oil (EVOO)

1 lb. bulk sweet Italian sausage

1 large red onion, thinly sliced

1 large fennel bulb, cut in half lengthwise, cored, and thinly sliced

4 garlic cloves, chopped

2 T. fresh thyme leaves (4 sprigs, stripped and chopped)

salt and freshly ground black pepper

1 quart chicken stock or broth

1 C. milk

3/4 C. dry white wine

1/4 C. fresh flat-leaf parsley leaves, chopped

1 C. quick-cooking polenta (found in Italian foods or specialty foods aisles)

2 T. unsalted butter

1/2 C. grated Parmigiano-Reggiano, plus some for garnish

 

Heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the sausage, breaking it up with the back of a wooden spoon, and cook until browned, 4-5 minutes. Add the red onions, fennel, garlic, thyme, salt and pepper. Continue to cook, stirring frequently, for about 4 minutes, or until the veggies wilt and the onions become translucent. While the veggies are cooking, start the polenta. In a sauce pot combine 2 1/2 C. chicken stock and 1 C.  milk. Season the liquid with salt and pepper. Place over medium-high heat and bring up to a simmer. Once the veggies have wilted, add the white wine and remaining chicken stock to the skillet. Turn the heat to high and bring up to a simmer. Cook to reduce the liquids by half, about 4-5 minutes. Stir in the chopped parsley. To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more warm chicken stock or milk. Serve the polenta in a shallow bowl and top with a helping of the sausage and fennel ragout. Garnish with more grated Parmigiano-Reggiano

 

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Holiday Pasta

Holiday Pasta

8-oz. penne pasta, cooked and drained

1 T. olive oil

1 chopped onion

6 garlic cloves, mashed or minced

1/2 green bell pepper or Anaheim, seeded and chopped

1/2 to 1 lb. mushrooms, sliced

1 container grape or Santa tomatoes

1 C. sliced chard or spinach leaves

3 T. extra virgin olive oil

½ C. red wine

1 to 1 1/2 C. sliced smoked pork chops, smoked sausage, or grilled chicken strips

1 T. fresh marjoram leaves

Sea salt and freshly ground pepper blend

1/2 C. shaved Pecorino Romano or Asiago or shredded Parmesan or Asiago

 

Heat 2 T. oil in a large skillet over medium heat until hot. Add the onion, pepper, and garlic and sauté, stirring, for 2 minutes, or until crisp tender.  Add the mushrooms and cook for 1 minute, stirring constantly. Stir in the tomatoes and spinach.  Drizzle the wine into the mixture and cook, stirring, for about 3 minutes. Add meat if using. Stir in remaining oil, if needed, the marjoram, salt and pepper, and cook for three (3) minutes.  Add the pasta and toss well.

 

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Wienerschnitzel/Schweineschnitzel

Wienerschnitzel/Schweineschnitzel

1 1/2 lb. veal or pork cutlets

Flour

3 T. grated Parmesan cheese

2 eggs

1 tsp. minced parsley

1/2 tsp. salt

1/4 tsp. pepper

2 T. milk

1 C. fresh breadcrumbs

6 T. butter

4 slices lemon

 

Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4″ – 3/8″). Dip meat into flour and coat. Blend together cheese, eggs, parsley, salt, pepper, nutmeg and milk. Dip cutlets into this batter, coat with crumbs and refrigerate for 1 hour. Cook breaded cutlets in butter until golden brown on both sides. Pour pan juices over cutlets and serve with lemon slices.

 

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Kapusniak Polish Sauerkraut Soup

Kapusniak Polish Sauerkraut Soup

2 pounds smoked pork shanks

1 quart water

1 onion, well browned

1 quart sauerkraut juice

1/4 C. sugar

1/4 C. cream

1 egg

1 T. flour

3/4 C. milk

 

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg; add flour, milk and cream. Add to soup and bring to a boil. Serve with potato

 

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Bacon and Blue Cheese Pasta Bake

Bacon and Blue Cheese Pasta Bake

12oz. Back bacon rasher
1oz. Butter

1 Clove Garlic — crushed
4oz. Mushrooms — sliced
10z. Flour
1/2 Pint Milk
3oz. Blue Cheese

Salt and freshly ground black pepper

8oz. Dried Fettuccine

5oz. Mozzarella cheese — chopped

Preheat oven to 180 C/350 F/Gas Mark 4. In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned. Add the mushrooms and cook for a further 1-2 minutes. Stir in the flour. Remove from the heat, and gradually add the milk. Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed. Stir in the blue cheese and seasoning. Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce. Transfer to an ovenproof dish. Sprinkle with Mozzarella cheese and cook in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

 

 

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Chipotle Orange Glazed Pork Chops

Chipotle Orange Glazed Pork Chops

2 T. maple syrup

2 T. orange juice concentrate

1 tsp. finely chopped seeded chipotle with 1/2 tsp. adobo

4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each)

1/2 tsp. salt

 

In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

 

Yield:  4 servings

Calories:  270

Fat:  9g

Fiber: 0g

 

 

 

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole

Chorizo and Shrimp Quesadillas with Smoky Guacamole2 ripe Haas avocados

1 lime, juiced

A couple pinches salt

1/4 C. sour cream

2 chipotle peppers in adobo, available in cans on specialty food aisle in Mexican section

1/2 lb. chorizo sausage, sliced thin on an angle

1 T. extra virgin olive oil, plus some for drizzling

1 clove garlic, cracked away from skin and crushed

12 large shrimp, peeled and deveined, tails removed, ask for easy-peels at fish counter

Salt and freshly ground black pepper

4 (12- inch) flour tortillas

1/2 lb., 2 C., shredded pepper Jack cheese

 

Cut avocados all the way around with a sharp knife. Scoop out the pit, then spoon avocado flesh away from skin into a food processor. Add the juice of 1 lime, a couple of pinches salt, sour cream and chipotles in adobo. Pulse guacamole until smooth. Transfer to a serving bowl.  Heat a 12-inch nonstick skillet over medium high heat. Brown chorizo 2 to 3 minutes, then remove from pan. Add oil, garlic, then shrimp. Season shrimp with salt and pepper and cook shrimp until pink, 2 or 3 minutes. Transfer shrimp to a cutting board and coarsely chop.  Add a drizzle of oil to the pan and a large tortilla. Cook tortilla 30 seconds, then turn. Cover 1/2 of the tortilla with a couple of handfuls of cheese. Arrange a layer of chorizo and shrimp over the cheese and fold tortilla over. Press down gently with a spatula and cook tortilla a minute or so on each side to melt cheese and crisp. Remove quesadilla to large cutting board and repeat with remaining ingredients. Cut each quesadilla into 5 wedges and transfer to plates with your spatula. Top wedges of quesadillas with liberal amounts of smoky guacamole.

 

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Fregola with Pancetta & Pecorino

Fregola with Pancetta & Pecorino

1 T. extra virgin olive oil

2 oz. pancetta, minced

1/2 large onion, minced

1 large garlic clove, minced

1/2 lb. fregola (pasta similar to couscous)

2 1/2 C. chicken broth

2 T. freshly grated pecorino cheese

1 T. minced Italian parsley

Salt and fresly ground pepper

 

Cook the olive oil and pancetta in a saucepan over moderately low heat until the pancetta begins to crisp.   Add the onion and garlic and sauté until the onion is soft, about 10 minutes. Add the fregola and the broth. Bring to a simmer, cover and adjust the heat to maintain a gentle simmer. Cook for 15 minutes.  Remove from heat and stir in the pecorino, parsley and salt and pepper to taste.

 

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Ham & Green Noodle Casserole

Ham & Green Noodle Casserole

6 C. hot water

1 8–oz pkg spinach linguine or noodles

1 1- oz. can cheddar cheese soup

1 5—oz can evaporated milk

1 tsp. prepared mustard

1/4 tsp. pepper

1 C. diced cooked ham

1 4–oz can mushrooms, drained

1/2 C. sliced ripe olives

1/2 C. peanuts

 

Place water in a 4-qt casserole. Cover & microwave on high 6 minutes or till water boils. add linguine; stir. Cover & microwave on high 4 minutes; stir. Cover again and microwave on high 4 minutes or till pasta is tender; drain.  Stir in soup, evaporated milk, mustard & pepper. Fold in ham, mushrooms, olives & peanuts. Cover again. Microwave on high 6-8 minutes or till steaming hot, stirring midway through cooking.

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Spicy Cowboy Beans

Spicy Cowboy Beans

To cut the spiciness, seed the jalapeño before adding it to the beans; garnish the dish with sour cream and chopped cilantro.

 

1 lb. dried pinto beans

1 1-lb. fully cooked center-cut ham slice, cut into 1/2-inch cubes

1 1/4-lb. piece salt pork, rind scored in crisscross pattern

1 large onion, chopped

6 T. chili powder

2 garlic cloves, minced

1 jalapeño chili, minced

2 tsp. Worcestershire sauce

1 tsp. hot pepper sauce (such as Tabasco)

1 bay leaf

Place beans in heavy large Dutch oven. Add enough water to cover by 3 inches. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain. Return beans to Dutch oven. Add enough water to cover by 2 inches. Add all remaining ingredients. Bring to boil. Reduce heat to medium. Simmer until beans are tender and liquid thickens, stirring frequently, about 3 hours. Discard salt pork and bay leaf. Season beans with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.) Ladle into bowls and serve.

Hawaiian Pork Chops

Hawaiian Pork Chops

1 or more cans of pineapple rings, depending on how many chops you are grilling (1 ring per chop).

1 T. Worcestershire sauce

1 tsp. Louisiana hot sauce

2 T. brown sugar (omit if the pineapple rings are sweetened)

Measure out one C. of juice from the canned pineapple rings. Add the Worchester and the hot sauce, and simmer a few minutes in non-reactive saucepan. Season the chops with salt and fresh-ground black pepper. Baste with the juice mix as they cook.  While the chops grill, grill the pineapple rings until they start to brown. Serve the chops with a pineapple ring on top.

 

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Asian Pork and Noodle Bowl

Asian Pork and Noodle Bowl

1/4 of a small head of cabbage

1 T. vegetable oil

8 oz of cooked pork tenderloin cut in short strips

1 can of chicken broth

2 tsp.soy sauce

8 green onions, chopped

2 packages (3 oz each) ramen noodles with chicken flavoring

 

Shred the cabbage into thin strips. In a wok, pour the T. of vegetable oil and heat to medium heat. Add the cabbage and pork. Stir fry until the cabbage begins to soften. Open the packages of ramen noodles and remove the flavor packets. Add the can of chicken broth to the wok, the two packets of chicken flavoring, and 2 cans of tap water. Also add soy sauce. Bring the ingredients to a boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. Stir in green onions. Heat two minutes. Add the two packages of ramen noodles, breaking them into smaller pieces if you wish. Cook until the noodles are tender, about two to four minutes. Serve immediately.

Asian Crispy Wonton Lasagna

Asian Crispy Wonton Lasagna

Peanut oil, for frying

12 wonton wrappers

Salt

Vegetable Layer:

4 tsp. vegetable or peanut oil

2 tsp. sesame oil

2 tsp. minced garlic

2 tsp. minced ginger

2 tsp. minced green onions

1/2 C. shredded carrots

1/4 C. diced red bell peppers

2 C. thinly sliced Napa cabbage

1/3 C. water

2 tsp. hoisin sauce

1/4 tsp. salt

1/8 tsp. freshly ground white pepper

1 T. diced green onion

1 1/2 tsp. chopped fresh cilantro leaves

Meat Layer:

2 tsp. vegetable oil

1 tsp. sesame oil

1 tsp. minced garlic

1 tsp. minced ginger

1 tsp. minced green onion

1/2 C. ground pork

1/2 lb. 1/2-inch diced shrimp

1 T. hoisin sauce

1 T. plus 1/4 C. soy sauce

2 T. sugar

1 tsp. cornstarch, dissolved in 2 tsp. water

1 T. chopped fresh cilantro leaves

1/4 C. mirin

2 large shrimp, split in 1/2 lengthwise

Whole cilantro leaves, for garnish

 

In a large 1-gallon pot, heat 2 inches of peanut oil to 350 degrees F. Fry the wontons in batches until golden and crispy, about 90 seconds. Remove from the oil and drain on a paper-lined plate. Season with salt and reserve until ready to assemble the lasagnas.  Place a 12-inch sauté pan over medium-high heat and add the oils. Once the oils are hot, add the garlic, ginger, and green onions, and stir with a rubber spatula for 30 seconds, to keep from burning. Add the carrots and peppers to the pan and sauté, while stirring for 2 minutes. Add the cabbage to the pan and continue to cook for 3 minutes. Pour the water into the pan and continue to cook until all of the water is dissolved, about 3 minutes longer. Season the cabbage with the hoisin, salt, and pepper. Garnish with the green onions and cilantro and toss to blend.

Place 1 wonton skin on the base of 4 separate plates. Divide the vegetables among the 4 plates, and top each with another wonton skin. Continue by adding the meat mixture onto the second wonton.  Place a 10-inch sauté pan over a medium-high heat and add the oils. When the oil is hot, add the garlic, ginger, and green onions to the pan. Sauté for 30 seconds, and add the pork. Cook the pork, stirring occasionally, until most of the fat has rendered out and there is very little pink to be seen, about 3 minutes. Add the diced shrimp to the pan and continue to cook, stirring, for another 2 minutes. Add the hoisin, soy sauce, and 1 T. sugar to the pan, and cook, stirring, until the liquid is reduced slightly, about 1 minute. Add the cornstarch slurry to the pan and cook, stirring for 1 minute longer. Sprinkle the fresh cilantro over the pan and toss to blend.  Layer the second wonton skin with the meat mixture and top with the third and final wonton skin. In the same pan that you cooked the pork and shrimp in, add the remainder of the soy sauce (1/4 C.), remaining 1 T. of sugar, the mirin, and the shrimp halves. Place this over a high heat, and cook, until the shrimp are cooked and the liquid has reduced to a glaze, about 3 minutes.  Place a shrimp half on top of each wonton, and garnish with the cilantro. Drizzle the glaze around the lasagna on the plate and serve immediately.

Perogy Lasagna (Oamc)

Perogy Lasagna (Oamc)

12 cooked lasagna noodles

2 cups cottage cheese

1 egg

1 teaspoon onion salt

1 1/2 cups grated cheddar cheese, divided

2 1/2 cups mashed potatoes

1/2 cup bacon bit

1 onion, chopped and cooked until clear

4-6 slices bacon, fried crisp and crumbled

 

Mix together cottage cheese, egg and onion salt. In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion. Line bottom of a 9 X 13 inch pan with 4 noodles. Spread first mixture evenly on top. Add 4 additional noodles and cover evenly with potato mixture. Top with remaining 4 noodles, remaining cheese and bacon. Bake at 350 degrees for 30 minutes. Serve with sour cream. For best flavour, bake ahead and reheat. **For OAMC: I make as directed and then freeze. (For better flavour bake before freezing) Defrost overnight and bake for 30 minutes at 350 degrees. OR bake from frozen for 1 hour 30 minutes or until heated through.**.

 

 

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Zucchini Boats

Zucchini Boats

4 small zucchini, sliced lengthwise and seeds removed

1/2 lb. lean Italian sausage

4 oz. light cream cheese, room temperature

1/2 C. shredded Pepper Jack cheese

1/2 C. shredded Parmesan cheese

1 T. fresh or 1 tsp. dried chives

 

Using a spoon, scoop seeds and part of the pulp from center of zucchini slices, leaving ¼ to ½-inch wall. Combine cooked and drained sausage, cream cheese, Jack cheese, Parmesan cheese and chives in a bowl and mix well. With a spoon, stuff zucchini boats with cheese mixture. Place boats on a lightly greased baking dish and bake until heated thru and cheese is melted, about 8 minutes.

 

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Apricot Glazed Ham

Apricot Glazed Ham

2T. Butter

1/2 C. Dry Sherry (Apple Juice can work)

1/2 C. Apricot Jam

12 Dried Apricots

8 Slices Spiral Sliced Ham

 

Preheat oven to 325.  Melt Butter over low heat in small casserole or ovenproof skillet.  Add sherry, jam, and apricots.  Stir until sauce is smooth.  Add smoked ham to dish.  Cover and bake 30 minutes.  Baste ham and bake until ham is glazed, 5-10 minutes.  Do Not Over Cook!!!  Serve immediately.

 

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Alton Brown’s Swedish Meatballs

Alton Brown’s Swedish Meatballs

 

2 slices fresh white bread

1/4 C. milk

3 T. clarified butter, divided

1/2 C. finely chopped onion

A pinch plus 1 tsp. kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 tsp. black pepper

1/4 tsp. ground allspice

1/4 tsp. freshly grated nutmeg

1/4 C. all-purpose flour

3 C. beef broth

1/4 C. heavy cream

 

Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided sauté pan over medium heat, melt 1 T. of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside. In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 tsp. of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds, approximately 1 ounce each. (The size of large walnuts in the shell.) Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven. Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Alsatian Bacon and Onion Tart

Alsatian Bacon and Onion Tart

 

For the pastry:

1 3/4 C. all-purpose flour

8 T. (1 stick) chilled butter, cut into pieces

1 tsp. salt

2 T. ice water

 

For the filling:

6 to 8 slices ventrèche or Black Forest bacon

1/2 C. farmer’s pot cheese (or low-fat ricotta, beaten)

1/2 C. half-and-half

1 T. all-purpose flour

1 tsp. salt

2 T. vegetable oil

1 large onion, thinly sliced

 

To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.  Preheat oven to 400°F. Butter a heavy baking sheet; set aside.  To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside. Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom fo the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.

New Year’s Cabbage with Sausage

New Year’s Cabbage with Sausage

6 dried black mushrooms

2 green onions including tops

2 T. vegetable oil

3 cloves garlic minced

1/2 boneless chicken breast, thinly sliced

1 Chinese sausage (2 ounces) cut diagonally into 1/4 inch slices

1 Chinese (Napa) cabbage (about 1 1/2 pounds) cut into bite-size pieces

Sauce

1/3 C. chicken broth

3 T. soy sauce

1 T. dry sherry

2 tsp. chile paste (optional)

1 tsp. sugar

1/4 tsp. salt

4 tsp. cornstarch mixed with 2 T. water

 

Soak mushrooms in enough warm water to cover for 30 minutes. Drain, cut off and discard stems, and slice caps in half. Set aside. Cut white and green parts of onions diagonally into 2 inch pieces and separately set aside. Combine all sauce ingredients except cornstarch solution in a bowl and set aside. Cooking: Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic, cook, stirring until fragrant. Add white parts of green onions, chicken, and Chinese sausage and stir fry for 2 minutes. Add cabbage and sauce. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes or until cabbage is tender. Add cornstarch solution and cook, stirring, until sauce boils and thickens slightly. Toss in green onion tops and mix well.

Dr. BBQ’s Big-Time Championship Pork Butt

Dr. BBQ’s Big-Time Championship Pork Butt

1 (7-pound) Pork Butt, bone in

 

Dr. BBQ’s Big-Time Barbecue Rub

1/2 C. salt

1/2 C. Turbinado sugar

1/4 C. granulated brown sugar

1 T. granulated garlic

1 T. granulated onion

2 T. paprika

2 T. chili powder

2 T. freshly ground black pepper

2 tsp. cayenne

1 T. thyme leaves

1 T. ground cumin

1 tsp. ground nutmeg

Combine all ingredients, mix well, and store in an airtight container.

 

Leave butt untrimmed. Pack the rub on as heavily as possible onto the exposed meat areas. No need to season the fat cap. Return the pork butt to the refrigerator for at least a hal hour but up to 12 hours. Prepare the cooker for indirect cooking at 235-degrees, using hickory and cherry wood for flavor. Put the butt in fat side up. Cook for at least 10 hours before even peeking.  After that, check it every hour until it reaches an internal temperature of 190-degrees.  If the bone is sticking out and the meat feels soft, it is done. If it’s still a little tough, cook it a little longer, but not past 200-degrees. Take it out of the cooker and let it rest for one-half hour. Using big neoprene gloves or two forks, slide the fat cap off and discard it. Slide the bone out and discard it. Now, just work through the butt, shredding the good meat and discarding any fat. Toss the meat all together with a little more rub and serve.

 

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Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

2 lb. small red potatoes, cut into quarters

Coarse salt

1 T. extra-virgin olive oil (EVOO)

8 links (about 2 pounds) sweet Italian sausage

2 medium yellow onions, thinly sliced

2-3 T. chopped fresh thyme leaves

3 garlic cloves, chopped

Coarse black pepper

1/4 C. balsamic vinegar

2 C. chicken stock or 1 14oz can chicken broth

2 T. honey

2 T. unsalted butter

1/4-1/3 C. sour cream

1 rounded T. prepared horseradish

1/4-1/2 C. milk

1/4 C. fresh flat-leaf parsley, chopped

Sweet Sausages Braised in Onions with Horseradish Smashed Potatoes

For the smashed potatoes, place the potatoes in a pot and cover with water. Cover the pot with a lid and bring the water to a boil. Salt the water and potatoes. Take off the lid and boil the potatoes until tender, 10-12 minutes. While the potatoes are cooking, start the sausages. Heat a large skillet over medium-high heat with the EVOO. Add the sausage links and brown on all sides, about 4 minutes. Remove the sausages from the skillet and reserve. To the skillet, add the onions, thyme, and garlic, and season with salt and pepper. Cook the onions, stirring frequently, until they begin to brown, about 5 minutes. Add the balsamic vinegar, chicken stock, and honey. Bring the liquid to a simmer, then add the browned sausages back to the pan and braise the sausages until they are cooked through and the sauce has reduced by half, 8-10 minutes. While the sausages are braising, drain the potatoes and return them in the hot pot to the warm stove top to dry them out. Add the butter, sour cream, horseradish, and milk to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper to taste. Divide the horseradish smashed potatoes among 4 serving dishes. Add the chopped parsley to the sausages, then top each serving of potatoes with 2 sausages and some of the braising liquid.

 

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Orange Chili Chops

Orange Chili Chops

4 pork center loin chops, 1 1/2″ thick

2 tsp. chili powder

2 T. honey

1/2 tsp. grated orange peel

1/2 tsp. garlic powder

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. rosemary

1/2 tsp. thyme

 

In a bowl, combine honey, seasonings and orange peel; mix well. Spread over one side of pork chops. Place honey-side down on grill over MEDIUM-LOW heat and barbecue 4-6 minutes per side, brushing remaining honey mixture over other side of meat.

 

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Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

Instant Pot Ham with Apple Cider and Brown Sugar

4 lb. boneless spiral-cut ham with glaze packet

1 cup apple cider

1 T. Worcestershire sauce

1 cinnamon stick

1 bay leaf

1 cup brown sugar

 

Add trivet to pot, along with apple cider, Worcestershire sauce, cinnamon stick, and bay leaf. Place ham on top of trivet and cover with half of the included glaze packet. If there is no packet, you can skip this step. Transfer ham to a cutting board and cover evenly with brown sugar. Move ham back to pot, lock lid, and cook at high pressure for 5 minutes. Once cook time is complete, allow pressure to release naturally.

Pour remaining contents of glaze packet over ham. And/or baste ham with juices at the bottom of the pot.

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

Sticky Tamarind Ribs (Instant Pot)

4 to 5 pounds baby back ribs

1 teaspoon kosher salt, plus more to taste

¼ cup tamarind paste or concentrate

¼ cup fresh orange juice (from about 1/2 orange)

¼ cup honey, plus more as needed

2 tablespoons soy sauce

¼ teaspoon grated lime zest

1 tablespoon fresh lime juice

1 star anise pod

2 tablespoons neutral oil, such as safflower or canola

4 small shallots, diced (about 1/3 cup)

1 ½ teaspoons grated peeled fresh ginger

2 garlic cloves, grated on a Microplane or minced

Cut the ribs into chunks of 2 or 3 ribs, depending on their size, and place them in a large bowl. Toss with 1 teaspoon salt, and set aside while you prepare the sauce. In a small bowl, combine the tamarind, orange juice, honey, soy sauce, lime zest and juice and star anise. Set aside. Using the sauté function, heat the oil in the pressure cooker. Stir in the shallots and cook until they are starting to brown, about 5 minutes. Stir in the ginger and garlic and cook until fragrant, another minute, then stir in the tamarind mixture. Bring to a simmer, and then scrape the sauce into the large bowl of ribs. Toss gently to combine. Arrange the ribs standing up along the outer edge of the pressure cooker, making a ring with the meat side of the ribs facing out. Continue with the remaining ribs, arranging them to make concentric circles. Pour any remaining sauce over the ribs, cover and cook on high pressure for 32 minutes. Allow the pressure to release naturally. Heat the broiler. Transfer the ribs, meat-side down, to a rimmed baking sheet. Turn the pressure cooker to the sauté function and cook to reduce the sauce until it’s thick, about 15 minutes; spoon the fat off the top when finished. Taste the sauce, and adjust the seasoning or add more honey if necessary; then brush the ribs with the sauce. Broil the ribs until they are charred in spots, 1 to 3 minutes. Then flip them over, brush with more sauce, and broil on that side until charred. Serve immediately, with more sauce on the side. Tip: If you’d rather use a slow cooker, add 3/4 cup water to the machine when adding the sauce in Step 4. Cook the ribs on high for 4 to 5 hours or on low for 6 to 8 hours. Remove the ribs, reduce the sauce and broil as described in Step 6.

Flamenquines

Flamenquines

Flamenquines

1 pound of 1/2-inch thick boneless pork loin chops (about 5 pork chops)

Salt

Freshly ground pepper

Thin slices of prosciutto ham

2 eggs

1 T. whole milk

11/4 C. almond flour

Olive oil for frying

Mayonnaise for serving

 

Trim excess loose fat from pork chops. Working with 1 pork chop at a time, place between 2 sheets of plastic wrap and pound into a 1/4-inch thick cutlet. Arrange the cutlets on a work surface and season with salt on one side, and pepper lightly on both sides. Cover each cutlet with a slice of prosciutto and roll lengthwise into a cylinder. In a shallow bowl, beat the eggs with the milk. Dip the pork rolls in the egg mixture, then in the almond flour, pressing on them lightly. Transfer to a plate until ready to cook. In a cast iron skillet, heat 1/4-inch of olive oil until shimmering. Test the heat of the oil by dropping a few bits of almond flour into the pan. If it fries up quickly without burning, you are ready to go. Add the pork rolls and fry over moderate heat, rotating every few minutes, until an instant-read thermometer inserted in the center registers 1550, about 5-8 minutes. Transfer the rolls to paper towels, cut once in the center on the diagonal. Serve hot, with a dollop of mayonnaise on the side.

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

Pork Chops with Sauerkraut

 

4 T. Butter

2 Onions, chopped

1-1/2 Lb. Sauerkraut

1/2 Cup Beef Broth

1/2 Cup Wine or Beer

1 Green Pepper, chopped

2 Bay Leaves

2 Tsp. Paprika

1/8 Tsp. White Pepper

4 Pork Chops

1/2 Tsp. Salt

Black Pepper

 

Heat 2 tbsp, butter in casserole and sauté onions until golden brown. Add sauerkraut and broth and simmer 30 minutes. Add wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more. Heat remaining butter in skillet. Sprinkle chops with salt and pepper and sauté about 15 minutes on each side until golden brown and done. Arrange chops on top of sauerkraut in the casserole.

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

Grilled Pork Tenderloin with Peach Salsa

 

Peach Salsa

 

1 medium peach, halved and pitted

1 medium purple plum, halved and pitted

1 medium apricot, halved and pitted

1 1-inch-thick slice red onion

1 tablespoon olive oil

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

 

Pork Tenderloin

 

1 tablespoon olive oil

2 cloves garlic, minced

¾ teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon salt

¾ teaspoon ground pepper

1 pound pork tenderloin, trimmed

 

To prepare salsa: Preheat grill to medium. Brush fruit halves and onion slice with oil. Sprinkle with ¼ tsp. each salt and pepper. Grill the fruit and onion until tender and grill-marked, 3 to 4 minutes per side. Remove from grill and coarsely chop. Transfer to a medium bowl; stir in cilantro and lime juice. To prepare pork tenderloin: Combine oil, garlic, chili powder, cumin, salt, and pepper in a small bowl; rub evenly over pork. Grill the pork over medium heat, covered, turning every 1½ minutes, until an instant-read thermometer inserted in the thickest part registers 145°F, 14 to 16 minutes. Transfer to a clean cutting board and let stand for 10 minutes. Slice the pork diagonally. Divide the pork slices among 4 plates and top with the salsa.

Adobado Pork Tenderloin

Adobado Pork Tenderloin

5 ancho chiles

2 C. boiling water

1 C. fat-free, less-sodium chicken broth

2 T. sugar

3 T. cider vinegar

1 tsp. dried oregano

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/8 tsp. ground cloves

4 large garlic cloves, halved

2 pounds pork tenderloin

Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.