| Quick Glazed Pork Loin Posted: 08 Feb 2010 11:55 AM PST Ingredients : - 1 pound pork tenderloin
- 1/4 cup water
- 2 tablespoons tomato paste
- 1 tablespoon orange juice concentrate
- 2 1/2 teaspoons chili powder
- 1 tablespoon SPLENDA(R) No Calorie Sweetener, Granulated
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1 (14 ounce) package frozen vegetable blend
Cooking Directions : - Preheat oven to 425 degrees F. Rinse pork loin and pat dry. Set aside.
- Mix water, tomato paste, orange juice concentrate, chili powder, salt, SPLENDA(R) Granulated Sweetener, and white vinegar in a small mixing bowl.
- Place pork loin in a 13X9-inch pan. Cover with half of the glaze. Bake 15 minutes in preheated 425 degrees F oven.
- Remove pork loin from oven. Cover with remaining glaze. Place vegetables around pork loin. Bake an additional 15 minutes or until the vegetables are hot and the pork loin is completely cooked*.
Yield: 4 servings Still Hungry? Prepared in under an hour, this pork tenderloin is baked with a medley of vegetables in a sweet and spicy glaze. Notes: Note Pork loin is completely cooked when poked with a fork in the thickest section of the loin and juice runs clear or meat thermometer registers 155 degrees F. Let roast stand for 10 minutes before slicing. This allows juices to settle in the meat creating a juicier cut of meat. Double the glaze recipe to make extra glaze for dipping or sauce. Exchanges per Serving: 5 Very Lean Meats, 1 Fat, 1 Starch Nutrition per serving : - Calories: 217 kcal
- Carbohydrates: 17 g
- Dietary Fiber: 4 g
- Fat: 6 g
- Protein: 23 g
- Sugars: 1 g
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| Quick Pork Stir-Fry Posted: 08 Feb 2010 11:51 AM PST  Ingredients : - 1/2 pound pork tenderloin, sliced
- 1/2 cup red onion strips
- 3/4 cup sugar snap peas, trimmed
- 1/2 cup sliced carrots
- 1/2 cup red pepper strips
- 1 cup water
- 1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing
- 1 (3 ounce) package chicken flavor ramen noodle soup mix, uncooked
Cooking Directions : - Heat large skillet sprayed with cooking spray on medium-high heat. Add meat and onions; cook 3 min. or until meat is no longer pink.
- Add snap peas, carrots and peppers. Stir in water and dressing; bring to boil.
- Break up noodles; add to vegetables. Add contents of flavor packet; stir to combine. Cover; cook 2 min. Remove from heat; let stand 2 min. or until noodles are softened.
Yield: 2 servings Still Hungry? Throw together a fast combo of instant noodles and a super quick sauce for a sensational stir-fry. Notes: Jazz It Up Sprinkle 1 tsp. toasted sesame seeds over the stir-fry before serving.  |
| Pea Shoot and Spinach Salad with Bacon and Shiitakes Posted: 08 Feb 2010 11:47 AM PST Ingredients : - 1/4 pound smoked bacon
- 3 1/2 tablespoons olive oil
- 3/4 pound fresh shiitake mushrooms, stems discarded and caps quartered
- 1 teaspoon kosher salt
- 1 1/2 teaspoons fresh lemon juice
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon coarse-grained mustard
- 1/2 teaspoon black pepper
- 1/4 pound fresh pea shoots
- 4 cups baby spinach leaves
- 1 bunch fresh chives cut into 1-inch lengths
- 6 radishes, cut into matchsticks
Cooking Directions : - Cut bacon into 3/4-inch-thick matchsticks and cook in a heavy skillet over moderately low heat, stirring, until crisp but still chewy, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain.
- Pour off fat from skillet and add 1 1/2 tablespoons oil, mushrooms, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until mushrooms are golden, about 8 minutes, then cool.
- Whisk together lemon juice, vinegar, mustard, remaining 1/2 teaspoon salt, pepper, and remaining 2 tablespoons oil in a large salad bowl until blended.
- Add pea shoots and spinach to dressing and toss to coat. Add bacon, mushrooms, chives, and radishes and toss again.
Yield: 4 servings Still Hungry? Pea shoots are the tender, leafy branch tips of edible pea plants (not to be confused with flowering sweet peas, which are poisonous). There are huge variations in taste among shoots from different varieties, but the sweetest are those from edible podded peas. Nutrition per serving : - Calories: 222 kcal
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Fat: 16 g
- Protein: 7 g
- Sugars: 2 g
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| Easy Pork Chop Saute with Cranberries Posted: 08 Feb 2010 11:38 AM PST  Ingredients : - 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 4 (5 ounce) boneless pork loin chops, trimmed of fat
- 2/3 cup cranberry juice cocktail or orange juice
- 2 1/2 tablespoons clover or other mild honey
- 2 teaspoons canola oil
- 1/4 cup chopped onion
- 1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
Cooking Directions : - Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl. Sprinkle both sides of pork chops with the thyme mixture.
- Stir cranberry juice and 2 1/2 tablespoons honey in a 1-cup glass measure until well blended.
- Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the chops and cook until browned on both sides, 2 to 3 minutes per side. Push the chops to one side of the pan, add onion to the empty half and cook, stirring, until the onion is soft and beginning to brown, 1 to 2 minutes. Pour half the juice mixture into the pan. Add cranberries. Reduce heat to medium and cook, turning the chops occasionally, until cooked through, 2 to 4 minutes. Transfer the chops to a serving plate and tent with foil to keep warm.
- Add the remaining juice mixture to the pan. Increase heat to high and cook until the mixtures reduces to form a syrupy sauce, about 2 minutes. Season with the remaining 1/8 teaspoon salt and pepper and up to an additional 1/2 tablespoon honey to taste. Spoon the sauce over the chops.
Yield: 4 servings Still Hungry? Cranberries can be momentary pleasures, just around for late autumn--that is, unless you think to stock ahead. Buy a packet or two for the freezer so you can make this quick supper all year long. (Or out of season, look for frozen whole cranberries in the freezer case of your local market.) Notes: Kitchen Tip To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped. Nutrition per serving : - Calories: 313 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 1 g
- Fat: 10 g
- Protein: 31 g
- Sugars: 16 g
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| Sweet Italian Fennel Sausage Posted: 08 Feb 2010 11:25 AM PST Ingredients : - 5 pounds Pork butt, cut into 1-inch cubes
- 1 3/4 ounces Curing salt (salt peter)
- 2 teaspoons Black Pepper
- 2 tablespoons Fennel seeds, toasted
- 1/4 cup Chopped garlic
- 5 tablespoons sugar
- 1 1/2 teaspoons Cayenne pepper
- 3/4 cup Chicken stock, iced
- Court bouillon, for poaching
- Olive oil, for sauteing
- Honey mustard, to taste
- 1/2 cup Minced onion
Cooking Directions : - In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper.
- Mix to make sure seasonings are well distributed throughout the pork.
- Freeze for 30 minutes.
- To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate.
- Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute.
- Increase the speed to medium and slowly add the stock and mix for 2 minutes.
- Switch to high speed and mix for 30 seconds.
- To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap.
- Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll.
- Tie both ends by forming a knot.
- Wrap again in aluminum foil.
- Repeat the process until all forcemeat is used.
- In a large saute pan bring court bouillon to a simmer.
- Poach the prepared sausages for 10 minutes or until firm to the touch.
- Allow to cool and unwrap sausages.
- In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned.
- Slice and serve with honey mustard and minced onion.
Yield: 20 servings Nutrition per serving : - Calories: 226 kcal
- Carbohydrates: 12 g
- Dietary Fiber: 0 g
- Fat: 13 g
- Protein: 14 g
- Sugars: 7 g
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