PORK TERIYAKI
I came up with this recipe when I had leftover cooked pork that I wanted to use up. The whole family enjoys this entree. It's easy even if you don't have leftover meat, because the pork cooks so quickly. Or you can use chicken instead.-Denise Loewenthal, Hinckley, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,
Nutrition Facts :
TERIYAKI PORK TACOS
An intro to fusion foods. Teriyaki marinated pork tenderloin turned into a sweet and spicy taco. Could also be used as a filling for some oven-baked chimichangas, or burritos. This is just a basic recipe I cam eup with using ingredients I had on hand. I'm sure others can find other ways to use it or add/remove things to make it their own. Try it!
Provided by Mrs. Regan
Categories Pork
Time 1h40m
Yield 6-8 tacos, 3-4 serving(s)
Number Of Ingredients 23
Steps:
- Place tenderloin in ziplock bag with 1 cup of teriyaki sauce. Marinate for at least an hour. Overnight is preferred.
- Preheat oven to 450°F Place pork in baking dish with onions and bell peppers. Season pork with 1Tbsp of cumin and chili powder. Pour can of tomatoes and chilis overtop. Cover with aluminum foil and bake in the oven 20 minutes. Pour remaining teriyaki sauce on top of tenderloin, recover, and place in oven for another five minutes, or until pork is medium rare.
- Place pork on a plate and cover with foil to let rest and cool enough to handle.
- Pour veggies and juices from the pan into a medium sauce pot and begin reducing liquid. Add molasses, jalapenos, and salsa. Bring to a boil and reduce heat to allow sauce to thicken.
- Slice pork into thin strips and stir into sauce pot. Continue to simmer to ensure meat is cooked-through.
- In another sauce pot, mix beans, corriander, cumin, garlic powder, chicken stock and 1/2 cup of cheese. Heat through.
- Heat taco shells according to package.
- Assemble tacos according to taste using the beans, remaining cheese, pork and pepper mixture, sour cream, salsa, lettuce, tomatoes, and cilantro.
Nutrition Facts : Calories 1099.7, Fat 34.1, SaturatedFat 15.1, Cholesterol 374.4, Sodium 7822.9, Carbohydrate 61, Fiber 10.2, Sugar 27.1, Protein 133.2
TERIYAKI SHEETPAN PORK
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Put the pork chops on a baking sheet, pour over the teriyaki sauce and toss to coat. Bake the chops until browned and cooked through, about 15 minutes. Transfer them to a plate and keep warm.
- Add the asparagus, green onions, bok choy and pepper slices to the baking sheet and drizzle with olive oil. Place the pork chops on top of the vegetables and bake until the vegetables are just beginning to brown, about 10 minutes.
- Garnish with cilantro leaves and serve.
- Note: This recipe has been updated and may differ from what was originally published or broadcast.
TERIYAKI PORK CHOPS
Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.
Provided by CheeseBaby
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
- Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
- Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g
TERIYAKI PULLED PORK IN THE SLOW COOKER
Asian pulled pork is so much better made with homemade teriyaki sauce rather than the bottled stuff. It's perfect on sandwiches, over rice, in a wrap, quesadillas, burritos, tacos, etc. Also ideal for tailgating or game day snacks.
Provided by lutzflcat
Time 6h30m
Yield 6
Number Of Ingredients 14
Steps:
- Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
- Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
- Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
- Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
- Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 259.4 calories, Carbohydrate 16.6 g, Cholesterol 71.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 26.1 g, SaturatedFat 3 g, Sodium 1207.5 mg, Sugar 11.2 g
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- Fill a small pot with one inch of oil and set it to medium, medium-high heat. Once hot, add a single wonton wrapper and coat with oil, then lift one corner with tongs to allow half of the wonton to crisp. Flip the wonton over and allow the other side to crisp up into a taco shape. Place on a paper towel to drain excess oil and repeat with remaining wonton wrappers.
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