Barbecue Pork And Penne Skillet Recipes

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PORK 'N' PENNE SKILLET

"I enjoy this one-pan skillet supper because it's quick, and the cleanup is easy," writes Dawn Goodison of Rochester, New York. "But best of all, my family enjoys these flavorful and nutritious dinners. Toss a salad while this is cooking and add hot rolls or biscuits for a complete filling meal."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15



Pork 'n' Penne Skillet image

Steps:

  • In a large resealable plastic bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook the pork, mushrooms, onion, red pepper and oregano in oil and butter over medium heat for 4-6 minutes or until pork is browned. Add garlic; cook 1 minute longer., Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meat is tender.

Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

2 tablespoons all-purpose flour
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound boneless pork loin chops, cut into strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped sweet red pepper
1 teaspoon dried oregano
1 tablespoon canola oil
1 tablespoon butter
1 teaspoon minced garlic
3 cups 2% milk
1 can (15 ounces) tomato sauce
2 cups uncooked penne

20-GARLIC PORK AND POTATOES SKILLET

We've rarely had a five-ingredient meal that tastes as good as this one and cooks in a single dish. This simplicity is actual the secret to this recipe's success. A clever stovetop-to-oven technique allows both the pork and potatoes to cook perfectly while giving the garlic time to mellow and infuse, so it flavors-but doesn't overpower-the dish. At the same time, the potatoes absorb flavor from the meat and the garlic, so by the time you take the skillet out of the oven, they're deeply savory. The whole meal is so elegant and delicious that people naturally assume it's taken loads of time to prepare, which is why we keep this recipe in our back pockets for those situations when there's pressure to impress.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 8



20-Garlic Pork and Potatoes Skillet image

Steps:

  • Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
  • In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
  • In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
  • Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 115 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 9 g, ServingSize About 4 Slices Pork and 1/2 Cup Potatoes, Sodium 620 mg, Sugar 1 g, TransFat 0 g

1 1/4 lb pork tenderloin, trimmed of fat
4 tablespoons butter, melted
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme leaves
1 lb baby red potatoes, quartered
20 cloves garlic, peeled
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves

BARBECUE PORK AND PENNE SKILLET RECIPE

My daughter requests this recipe every time she comes home from college. I got this recipe from the Taste of Home magazine series. It's yummy!

Provided by Mary Frazier

Categories     Pasta

Time 25m

Number Of Ingredients 14



Barbecue Pork and Penne Skillet Recipe image

Steps:

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through. 2. Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings.

1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1 1/4 cups shredded cheddar cheese
1/4 chopped chopped green onions

BARBECUE PORK AND PENNE SKILLET

Make and share this Barbecue Pork and Penne Skillet recipe from Food.com.

Provided by Pinay0618

Categories     Penne

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14



Barbecue Pork and Penne Skillet image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
  • Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions.

Nutrition Facts : Calories 389.5, Fat 10.7, SaturatedFat 3.5, Cholesterol 58.7, Sodium 366.1, Carbohydrate 50.4, Fiber 7, Sugar 1.5, Protein 23.9

1 (16 ounce) package penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon olive oil
3 teaspoons minced garlic
1 (18 ounce) carton refrigerated fully cooked barbecued shredded pork
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1 1/4 cups shredded cheddar cheese
1/4 cup chopped green onion

BARBECUED PORK SANDWICHES

When our office held a bridal shower, we presented the future bride with a collection of our favorite recipes. I included this BBQ pork sandwich recipe. I like serving this savory pork as an alternative to a typical ground beef barbecue. -Karla Labby, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 25 servings.

Number Of Ingredients 10



Barbecued Pork Sandwiches image

Steps:

  • Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Nutrition Facts : Calories 287 calories, Fat 7g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 737mg sodium, Carbohydrate 29g carbohydrate (11g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

2 boneless pork loin roasts (3 pounds each)
1 cup water
2 teaspoons salt
2 cups ketchup
2 cups diced celery
1/3 cup steak sauce
1/4 cup packed brown sugar
1/4 cup white vinegar
2 teaspoons lemon juice
25 hamburger buns, split

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