Basil Spinach Tomato Pork Strips Recipes

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

Steps:

• Preheat the oven to 350.
• Cut the pork chops into strips. Sprinkle with basil, pepper, and salt. Top with veggies, and pats of butter or margarine.
• Cover with aluminum foil and bake for 40 minutes, or until pork is fully cooked.

Steps:

• Place pasta, tomatoes, sun dried tomatoes, onion, garlic, and basil in a large stock pot.
• Pour in vegetable broth. Sprinkle the pepper flakes and oregano on top.
• Drizzle with olive oil.
• Add 1/2 teaspoon salt and some ground black pepper.
• Cover pot and bring to a boil. Reduce to a low simmer and cook for about 10 minutes (add the spinach 7 to 8 minutes into cooking), stirring every 2 minutes. Cook until almost all of the liquid has evaporated.

Steps:

• Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
• Pour the water into a bowl and set aside.
• Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
• Dip each pork strip into the water and then into the flour mixture until well coated.
• Set aside for a few minutes.
• I find it easier to do all of the pork strips before following the next step.
• Preheat a large skillet.
• Pour the oil into the skillet and heat until hot.
• Using a fork or tongs, place each of the pork strips into the hot oil.
• Fry for 10 minutes on each side or until done and not longer pink in the middle.
• Remove the strips onto a plate with a paper towel on it.
• Serve with mashed potatoes and gravy for a tasty meal.

Steps:

• Toss spinach with all remaining ingredients except dressing.
• Add dressing; mix lightly.
• Refrigerate 30 min.

Steps:

• Combine all ingredients except pork strips in crock pot and stir well.
• Add pork and stir to coat.
• Cook on LOW, covered, for 8-10 hours.

Steps:

• Combine all ingredients except pork strips in Crock Pot and stir well.
• Add pork and stir to coat.
• Cook on low, covered, for 8 to 10 hours.
• Serve with sauce.

Steps:

• In large skillet or Dutch oven, melt butter.
• Add garlic and saute for 1 minute.
• Brown pork chops on both sides, then add tomatoes, basil, salt, and pepper.
• Cover and cook over low-medium heat until pork chops are cooked through and tender (about 50 minutes).
• Remove pork chops from pan and keep warm.
• In small bowl, combine water and cornstarch, then pour into hot cooking liquid.
• Add onions and green peppers, cooking over medium-high heat for 5-6 minutes, or until vegetables are crisp-tender.
• Place pork chops on serving platter or dinner plates and pour sauce over the top, garnishing with fresh basil if desired, and serve.

Steps:

• In a mixing bowl add the sugar and soy together.
• make it more of a marinade sauce than a paste.
• add the pork strips and refrigerate at least one hour or over night.
• When ready to cook add the extra virgin olive oil (or whatever type of oil you use) to a large skillet brown the pork then remove from the skillet add the tomatoes with green chilli, corn and mushrooms (can use other vegies).
• Let them get warm.
• In a sauce pan bring the water to a boil then add the rice.
• when the veggies are warm add the sauce in the skillet along with the pork.
• Put the rice on the bottom of the plate then add the mixture of pork and veggie.
• salt and pepper to your liking.
• Enjoy.

Steps:

• Preheat oven to 400 degrees.
• Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
• Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
• Bake 30-35 minutes.
• Cut pork into thin slices before serving.