TUSCAN PORK ROAST
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
PORK WRAPS
This is a quick easy meal for supper. I have added a tomato sliced and seeded and that was really good too. You can season the pork while sauteing but its not necessary. Of course the taste will vary depending on what barbecue sauce you use. I like this with thick and spicy barbecue sauce. Something different and kids like to wrap their own! I also have used chicken and it is equally just as good!
Provided by Dissie
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice pork chops, bell pepper and onion into thin strips.
- Start browning the pork chops in a large skillet with 1 tbl oil for about 3 minutes over medium high heat, stirring often.
- Add veggies and continue to saute the three until the veggies are starting to be tender crisp and the pork is cooked.
- Add barbecue sauce and sautee a few more minutes until all are coated well with barbecue sauce and barbecue sauce starts to thicken slightly.
- Warm tortillas in a microwave. (take 2 sheets of papertowels and wet them, wring them out and place tortilla in between them and nuke for about 15 seconds.).
- Divide filling among warmed tortillas. Tuck in bottom and roll and tuck in sides to creat an enclosed wrapper open at one end.
Nutrition Facts : Calories 628.7, Fat 17, SaturatedFat 5, Cholesterol 76, Sodium 1179.8, Carbohydrate 81.8, Fiber 5.5, Sugar 17.4, Protein 34.8
GREEK PORK WRAPS
If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
PORK FAJITA WRAPS
Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavor in these no-fuss "fajita-wiches".
Provided by By Betty Crocker Kitchens
Categories Entree
Time 36m
Yield 4
Number Of Ingredients 8
Steps:
- Mix lime juice, cumin, salt and garlic in shallow glass or plastic dish. Stir in pork. Cover and refrigerate, stirring occasionally, at least 15 minutes but no longer than 24 hours.
- Remove pork from marinade; reserve marinade. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 minutes, stirring once. Stir in onion, bell peppers and marinade. Cook 5 to 8 minutes, stirring occasionally, until onion and peppers are crisp-tender.
- Place one-fourth of the pork mixture on center of each tortilla. Fold one end of tortilla up about 1 inch over pork mixture; fold right and left sides over folded end, overlapping. Fold remaining end down.
Nutrition Facts : Calories 215, Carbohydrate 27 g, Cholesterol 35 mg, Fiber 2 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg
PANCETTA-WRAPPED PORK ROAST
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
- Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.
- Preheat the oven to 400 degrees F.
- Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.
- Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
HERB RUBBED TUSCAN PORK ROAST
A handful of ingredients are all you need for this memorable entree. Treated to an herbed rub the night before, the pork needs little prep work before your dinner party. "I've had so many compliments on how moist this roast is," says Diane Toomey of Methuen, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight. , Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 145°, basting occasionally with pan juices. Let meat stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 282mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
MEXICAN PORK WRAPS
Spicy fajitas are always a crowd-pleaser- delicately flavour your meat with cumin and serve with avocado and tortillas
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Toss together the oil and peppers, then cook in a non-stick frying pan for 3 mins until starting to brown. Add the sweetcorn, pork and cumin and stir well. Cook for 2 mins more until the pork and sweetcorn are heated through and starting to turn golden. Season well.
- Heat the tortillas in the microwave for 30 secs to soften. To serve, place the tortillas, pork, avocado and other ingredients on the table and allow everyone to help themselves - pile up the pork and veg in the tortillas, top with avocado and your choice of soured cream, chilli, coriander leaves and lime.
Nutrition Facts : Calories 617 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 2.72 milligram of sodium
SALT AND SPICE PORK WRAP
First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.
Provided by Phillip D. Humphrey
Categories World Cuisine Recipes Latin American Mexican
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
- Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.
Nutrition Facts : Calories 798.1 calories, Carbohydrate 66.5 g, Cholesterol 107.1 mg, Fat 39.3 g, Fiber 5.2 g, Protein 43.9 g, SaturatedFat 17.1 g, Sodium 4141.2 mg, Sugar 4.2 g
LEFTOVER PORK ROAST BBQ WRAP
I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!
Provided by Judy in Delaware
Categories Main Dish Recipes Sandwich Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
- Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.6 g, Cholesterol 142.4 mg, Fat 28.8 g, Fiber 2.7 g, Protein 49.7 g, SaturatedFat 14.8 g, Sodium 1212.4 mg, Sugar 10.5 g
TUSCAN PORK STEW
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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