SNOW PEA PORK MEDLEY
Last night's pork and a microwave oven make this mild main dish a snap to prepare. "We love Chinese food, and this is a favorite in our home," explains Gloria Bisek of Deerwood, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, combine the cornstarch, soy sauce, bouillon, water and ginger if desired; stir until smooth. Cover and microwave on high for 2 minutes, stirring once., Add the water chestnuts, bamboo shoots, peas and onions. Cover and cook on high for 4-5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pork; cook 2-3 minutes longer or until heated through. Serve over rice.
Nutrition Facts : Calories 229 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 961mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein.
PASTA PORK MEDLEY
"After having peanut sauce in an Asian restaurant, I fell in love with the flavor and began experimenting. I came up with my own lower-fat version," says Lynne Van Wagenen, Salt Lake City, Utah. "We eat this pasta dish often."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.
Nutrition Facts : Calories 420 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 421mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED PORK TENDERLOINS WITH VEGETABLE MEDLEY
Italian salad dressing is the simple marinade for pork tenderloin that's grilled alongside five kinds of veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Mix 1/2 cup dressing and the garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add pork; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 2 hours but no longer than 12 hours.
- Heat coals or gas grill for direct heat. Mix remaining ingredients except cheese in square aluminum pan, 9x9x2 inches.
- Remove pork from marinade; reserve marinade. Cover and grill pork and pan of vegetables 4 to 5 inches from medium heat 15 to 20 minutes, brushing pork occasionally with marinade and turning once, until pork is slightly pink in center and vegetables are crisp-tender. Stir vegetables 2 or 3 times during grilling. Discard any remaining marinade.
- Cut pork into slices. Sprinkle cheese over vegetables.
Nutrition Facts : Calories 345, Carbohydrate 13 g, Cholesterol 100 mg, Fiber 3 g, Protein 37 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg
BARBECUE PORK CHOPS MEDLEY
Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one pork chop on each sheet of Reynolds Wrap® Aluminum Foil. Arrange vegetables beside each pork chop. Sprinkle pork chops and vegetables with garlic salt. Combine barbecue sauce, celery and onions; spoon over pork chops.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 18 to 22 minutes on a cookie sheet in oven.
- OR grill 14 to 16 minutes in covered grill.
- Serve with rice, if desired.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 61.1 g, Cholesterol 70.1 mg, Fat 10.9 g, Fiber 4.5 g, Protein 30.9 g, SaturatedFat 4 g, Sodium 1588.3 mg, Sugar 33.4 g
PORK MEDLEY
This is one of our favourite ways of using leftover roast pork. It adapts to whatever you have left in your fridge!
Provided by Rainbow
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
- Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
- Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
- Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
- Put it in an ovenproof dish and top with the potatoes.
- Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.
Nutrition Facts : Calories 832.3, Fat 42.5, SaturatedFat 23.8, Cholesterol 190.9, Sodium 441.8, Carbohydrate 40.3, Fiber 2.9, Sugar 3, Protein 48.5
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