Pork Stir-Fry [Low-Calorie]

PORK STIR-FRY

with CARROTS & SNOW PEAS

(low-calorie: about 350 per serving)

8 oz pork tenderloin, cut into thin strips
3 Tblsp low-sodium soy sauce, divided
1/2 cup chicken broth
1/4 cup dry sherry
1 Tblsp cornstarch
1 Tblsp honey
1 Tblsp tomato paste
1 tsp minced garlic
1/4 tsp ground ginger
Pinch of black pepper
2 tsp canola oil, divided
1 Tblsp minced garlic
1 Tblsp minced fresh ginger
1-1/2 cups fresh or frozen snow peas or green beans
1 cup carrot strips
2 Tblsp sliced scallions
2 tsp black and/or white sesame seeds

• Combine pork strips and 1 Tblsp soy sauce. Cover and refrigerate while preparing sauce.
• Stir together remaining 2 Tblsp soy sauce, broth, sherry, cornstarch, honey, tomato paste, 1 tsp garlic, ground ginger, and pepper.
• Preheat a wok over medium-high heat. Hold wok away from stove, spray wok with nonstick cooking spray. Return wok to stove top.
• Heat 1 tsp oil in wok. Stir-fry half of the pork until it's cooked through, 2-3 minutes. Remove pork to a plate. Stir-fry remaining pork; remove to plate.
• Add remaining 1 tsp oil to wok. Add 1 Tblsp garlic and fresh ginger; stir-fry 10-15 seconds. Add snow peas; stir-fry 2 minutes. Return pork to wok; add sauce. Cook until sauce thickens, 1-2 minutes. Add carrots; heat and stir 1 minute.
• Serve stir-fry over white or brown rice; garnish with scallions. Sprinkle each serving with sesame seeds.

recipe directly from CuisineLite magazine, Spring 2013 edition

Chinese Pork Tenderloin with Garlic-Sauced Noodles

CHINESE PORK TENDERLOIN 

with GARLIC-SAUCED NOODLES

(this has only about 300 calories per serving!)

2 (1-lb) pork tenderloins, trimmed

1/4 cup soy-sauce, divided

1 Tblsp hoisin sauce

1 Tblsp tomato sauce

1 tsp sugar

1 tsp grated peeled fresh ginger

2 garlic cloves, minced

3 Tblsp seasoned rice vinegar

1 tsp dark sesame oil

8 cups hot cooked Chinese-style noodles

1 cup matchstick-cut carrots

1/4 cup fresh cilantro leaves

3/4 cup green onions, sliced

1/3 cup peanuts, chopped (optional)

1/3 cup chopped fresh cilantro

9 lime wedges

• Place tenderloins in a 5-qt electric slow cooker. Combine 1 tblsp soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3-1/2 hours. Remove pork from slow cooker and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
• Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks (or use THIS method).
• Return cooking liquid to slow cooker, stir in remaining 3 Tblsp soy sauce, vinegar, and sesame oil. Cover and cook in HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients, tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro leaves. Serve with lime wedges.

Easy Supper Club: Herbed Pork Roast

"Easy Supper Club"

from Southern Living's 

"Cooking for Christmas"
Bacon-Arugula-Apple Bites
Herbed Pork Roast
Roasted Fall Veggies
Puffed Mashed Potatoes
Basil-and-Blue Cheese Salad
Brandy Alexander Cheesecake

For the Introduction to this series of recipes, click HERE

HERBED PORK ROAST

1 (4-5 lb) untrimmed pork loin roast

1 tsp kosher salt

1 tsp coarsely ground pepper

Kitchen string

5 Tblsp olive oil, divided

2 Tblsp chopped fresh sage

2 Tblsp chopped fresh parsley

2 Tblsp chopped fresh thyme

1 Tblsp chopped fresh rosemary

• Preheat oven to 425 degrees F. Sprinkle pork with kosher salt and ground pepper. Tie pork with kitchen string, securing at 2-in intervals.
• Cook pork, fat side down, in 3 Tblsp hot oil in a stainless-steel skillet over medium-high heat 3 to 5 minutes on each side or until golden brown. Place fast side up, on a wire rack in a aluminum foil-lined roasting pan. Remove kitchen string; make 5 (1/2-inch deep) cuts in pork.
• Stir together sage, next 3 ingredients and remaining 2 Tblsp oil. Stuff herb mixture into slits in pork.
• Bake at 425 degrees F for 30 to 40 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees F. Let stand 10 minutes before slicing.

Thursday: Roasted Fall Veggies & Basil-and-Blue Cheese Salad

Pin-trosity! Pork loin & Apples

Crock-Pot Pork Loin & Apples

I have seen this particular "pin" many many times on Pinterest, and of course I pinned it to try it out. Lets just say, it was not a hit with the family. In fact, if we had a dog, I'm pretty sure the dog wouldn't want it either.

Maybe that was a little extreme. I love being able to taste the favors in my food, and this recipe had none. There was a "lot" of work put into it too--cut the slits, slice the apple, stuff the apple in the pork...cover with cinnamon yada yada yada. I was just really disappointed. It was awfully dry and apple did NOTHING for it. I could taste a little honey and cinnamon around the edges, but that was pushing the limits.

So what would I do differently? Not really sure that much could be done. Seriously.

I took a "pretty" picture before I let it cook....

....but that won't do me any good. I won't post a recipe that I don't approve!

Anyone else try this? Have ANY luck??

Thanksgiving Recipes & Ideas

Over the couple years of blogging, I've collected a great number of recipes, tips, tricks and more. I've decided to spotlight the recipes and such that as good for the masses! Enjoy this years festivities!

Tender and Juicy Turkey/Chicken

Alternative to a stuffed Turkey: Grilled Stuffed Pork Loin

Sides: Corn Crisp

Corn Casserole (I make this every year!)

Ultimate Mashed Potatoes

Potato Soup

Baked Potato Salad

Camemebert Cheese with Peach Chutney & Toast

Desserts: Apple Dumplings

Apple Streusel

Cinnamon Pork Tenderloin

CINNAMON PORK TENDERLOIN

3 tblsp soy sauce
3 tblsp cooking sherry
1 tblsp brown sugar
1-1/2 tsp honey
1 tsp ground cinnamon
1 garlic clove, minced
1 pork loin, about 2 pounds [or 2 smaller ones--adjust cooking time]

• In large resealable bag, combine first 6 ingredients. Add pork; seal bag and turn to coat. Refrigerate 4-6 hours.
• Drain and reserve marinade. Grill pork, covered, over medium heat for 15-20 minutes or until thermometer reads 160 degrees F, turning occasionally.
• Let meat stand 5 minutes before slicing.
• While meat rests, combine cornstarch and water. 
• Pour marinade in a small saucepan and heat over medium-high heat. Simmer for 3-4 minutes, add cornstarch and continue simmering until the mixture is at the right consistency for sauce.

Check back on thursday for the recipe for the purple potatoes!

Chinese Pork Tenderloin

This recipe is one that I have used for years. Its a win-win for everyone and there is never leftovers! I've recently given a friend of mine the recipe and she now cooks it once a week because all her boys love it (picky eaters!). Even better, there is no "measurements."...."whaaaa?" you say? Trust me!

CHINESE PORK TENDERLOIN

Honey
Soy sauce
1 pork tenderloin
Sesame seeds

• In a large ziplock bag, combine the pork tenderloin, about 1/4 cup honey and about 1/8th cup soy sauce. 
• There is nothing special about these measurements. You don't keep the marinade for later, so you want just enough to make sure the tenderloin is well covered. I like making sure there is more honey than soy sauce because of the crispy edges the honey produces when on the grill. Make this your own and experiment on what you like!
• Let the mixture marinade for a few hours in the fridge. 
• If you don't have much time to marinade, just make sure you let it sit until the soy sauce has broken down the honey in the bag. You will know this when the marinade is "watery" and there is no thick spots of honey.
• Wrap in aluminum foil, sealing the edges all the way around.
• Grill over medium heat, constantly turning. (about 15 minutes)
• I highly recommend using a meat thermometer to check if the pork is done. Pork is done when it reaches 165 degrees F.
• When the thermometer reads 145 degrees F, remove the aluminum foil and continue to cook, rotating a few more time to make sure the edges are evenly "charred"
• Pull off the grill when temperature reaches 160 degrees F, wrapping it in a foil tent and let it sit a few minutes, continue cooking. Check temp again and make sure it reads at least 165 degrees F.
• Slice into rings and sprinkle with sesame seeds. Serve while warm!

Grilled Stuffed Pork Loin

GRILLED STUFFED PORK LOIN

Not all pork loins can be stuffed. When choosing a pork loin, look for short and wide shape. That gives more surface area once roast is opened up. Avoid long and thin pork loins, too little room for stuffing.

Filling
1 cup apple cider
1/2 cup cider vinegar
3/4 cup packed light brown sugar
1 large shallot, halved lengthwise and sliced thing crosswise
1 1/2 cups packed dried apples (4 oz)
1/2 cup packed dried cranberries
1 tblsp grated fresh ginger
1 tblsp yellow mustard seeds
1/2 tsp ground allspice
1/8 tsp cayenne pepper


Bring all the ingredients to simmer in medium saucepan over med-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Push mixture through fine-mesh strainer to extract as much liquid as possible. Return liquid to saucepan and simmer over med-high heat until reduced to 1/3 cup cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until uniformly coarsely chopped, about 15 1-second pulses. Transfer filling to bowl and refrigerate while preparing pork.

Pork
1 boneless center-cut pork loin roast (about 2 1/2 pounds)
kosher salt and ground black pepper
vegetable oil for cooking grate

Cut meat into an even 1/2 inch thickness. Start cutting across on bottom, "rolling" meat out until you have an even thickness rectangle. Click HERE for a similar cutting strategy. Season liberally with salt and spread apple filling en even layer, leaving 1/2 inch border. Roll tightly and tie with twine at 1-inch intervals. I used my special  reusable "food loop" ties that I used as a giveaway HERE quite a ways back. They are awesome!

INDIRECT heat grilling
Heat grill on high heat, scrap grate to clean, then rub oil over to prevent sticking. Turn off one side of the grill and place the roast, with fat side up first, on the side without flames. Continue grilling, rotating only once, until instant-read thermometer stuck in the thickest part of roast reads 130 to 135 degrees F. About 55 to 70 minutes. When you flip the roast half way through, brush with the reserved glaze. Brush roast again 5 minutes before removing from heat.

Transfer to cutting board and loosely cover it with foil, and let it rest 15 minutes. Cut into slices and serve immediately!

Lettuce Wraps

This is another recipe from a small package! I found this at the World Market store. I've had many lettuce wraps, and my favorite are from PF Changs. The ones I've made, come in a close 2nd. It was so good, and SO SIMPLE! Even better! =)

LETTUCE WRAPS

Brown ground pork in a tad bit of oil. Toss in chopped green onion, carrots and water chestnuts and cook for a few minutes. Then add sauce from the package and heat through. Serve on lettuce "wraps"! (You can substitute the pork with ground chicken or maybe ground lamb)

Holy cow, so good. I could eat them all day long. And it makes a lot too!

If you see this little package, grab it--its GOOD!

Crumbled Veal w/ Crisp Sage & Lime

CRUMBLED VEAL WITH CRISP SAGE & LIME

4 veal leg steaks, evenly flattened
1/2 cup plain white flour
2 eggs, lightly beaten
1 cup dried plain breadcrumbs
2 Tblsp vegetable oil
3 Tblsp unsalted butter
1/2 pound fresh green beans, trimmed
ground black pepper, to taste
1/2 cup lightly packed fresh sage leaves
2 limes, juiced
1 lime, extra, quartered, to serve

Lightly coat the veal steaks with the flour, dip them into eggs and then coat evenly with the breadcrumbs.

Heat 1 tablespoon of the veg oil and 1 tablespoon of the butter in a large frying pan over medium-high heat. Add half the veal steaks and cook for 2-3 minutes each side or until golden and just cooked. Drain on paper towel and keep warm. Repeat, using another 1 tablespoon of butter and oil.

Meanwhile, cook beans in a saucepan of boiling water for 4-5 minutes or until crisp. Drain and toss with 2 teaspoons of remaining butter and pepper. Keep warm.

Wipe out the frying pan using a paper towel. Add the remaining 2 teaspoons butter and melt over medium-high heat. Add the sage leaves and cook, turning often, for 2-3 minutes or until crisp. Drain on paper towel. Add the lime juice to pan, stir well and remove from heat.

Serve veal chops with a drizzle of lime juice and topped with sage leaves, sided by the green beans and lime wedges.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The sage leaves were AWESOME and we were snacking them all up. So don't skip that part! Be careful, they are easily burned!

Pork can also be used instead of veal, it can be a very expensive meat!

Pork Tonkatsu with Watermelon-Tomato Salad

Put your aprons on--this one is a doosie! Actually, the process is very simple...the FLAVOR is what will blow your mind!

~This is Japan's take on schnitzel~

PORK TONKATSU

w/ WATERMELON-TOMATO SALAD

2 cups 1/2-inch cubed watermelon [I used a melon-baller and cut them in half]
2 cups cherry tomatoes, halved
2 cups baby arugula
1/4 cup fresh flat-leaf parsley leaves [mine were fresh from my garden!]
1/4 cup extra-virgin olive oil
2 tblsp Dijon mustard, divided
1 tblsp fresh lemon juice plus 4 lemon wedges
1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper plus more
2 large eggs
2 cups panko breadcrumbs
4 4-oz boneless center-cut pork chops, pounded to 1/8-inch thickness [mine weren't that thin, and I wish I made them even thinner! When in doubt--pound some more]
6 tblsp vegetable oil, divided

Combine first 4 ingredients in a large bowl. Whisk olive oil, 1 tblsp mustard, and juice in a small bowl. Season  dressing with salt and pepper. Set salad and dressing aside. [I had more salad than watermelon and tomatoes, but that is our preference. The first bite of this salad with dressing and watermelon and tomatoes...you won't ever forget it!]

Whisk eggs and 1 tblsp mustard in a medium bowl. Combine panko, 1/2 tsp salt, and 1/4 tsp pepper on a large plate. Season pork lightly with salt and pepper. Dip in egg mixture, then in panko, pressing to adhere. [I skipped putting the s&p in the panko crumbs, and just put a little more on the chops themselves]

Working in 2 batches, heat 2 tblsp veg oil in a large nonstick skillet over medium heat and cook pork until golden brown and cooked through, about 2 minutes per side. Drain on paper towels.

Toss salad with dressing; season to taste with s & p. Serve pork with salad and lemon wedges for squeezing over. [I also served with mashed potatoes, and it was perfect!]

recipe adapted from Bon Appetit magazine, July 2011 edition

Crock-pot: BBQ Pork Ribs

This is a delicious crock-pot recipe that fills your house with a sweet BBQ smell. I love the ingredients, but the best part is that you use your own BBQ sauce..and then add a bit more. Make sure you cook it for NO MORE than 8 hours. Too much is dissolved if cooked much longer. Anyway, here it is!...

BBQ PORK RIBS

2 racks pork baby back ribs (about 4 1/2lbs)
1 1/2 teaspoons pepper
2 1/2 cups BBQ sauce
3/4 cup cherry preserves (A MUST!)

1 Tablespoon Dijon mustard
1 garlic clove, minced

Cut ribs into serving-size pieces; sprinkle with pepper. Place in a crock-pot.

Combine remaining ingredients; pour over meat.

Cover and cook on low for 6-8 hours or until meat is tender.

Serve with the same flavor BBQ sauce you used to cook with. Enjoy!

BBQ Pulled Pork

Another delicious seasoning packet that I highly recommend. And its made with the slow cooker! You can cook it either on LOW for 8 hours, or HIGH for 4 hours. I suggest doing the LOW for 8 hours--it gets more of the "pulled pork" taste and look, and the juices are more like a sauce. The HIGH setting keeps it pretty chunky and not so stringy, and the juice isn't thickened.

BBQ PULLED PORK

I forgot to put it in in the morning, so this is the chunkier pork. HIGH for 4 Hours.

Get a 3lb pork shoulder roast, mix the seasoning with ketchup, brown sugar and apple cider and throw it in the crock pot and your done! Couldn't be any easier than THAT!

Perfect served on buns with a side of tater tots and corn on the cob!

I know this has been a really boring week--but life got crazy, and I haven't had much more time than that. Sometimes its good to have these meals on hand for just like times like this. I promise it'll get better! Promise! I have some great meals coming--and you don't wanna to miss out!

This is what I have been doing....by the way...Its part of the Corps of Engineers Spouses events during this big HOORAH--GO ENGINEERS (aka ENFORCE) week. I got to ride in a 113 vehicle (personnel transporter)

In case of a roll-over.....just roll with it! (says our driver)

I just thought this was a really funny picture, and I wanted to share it with all my wonderful readers. Things like this make me love being part of the Military family even more. =)

Apple & Sage Pork Chops

Its been all about easy and cheap this month. We bought a new car, so I'm trying to prove to my husband that good food can be cheap too! So I've been showing some of my favorite seasoning-in-a-pack, few ingredients meals, slow cooker dishes and so on. And so it will continue for a bit more!

McCormick
APPLE & SAGE PORK CHOPS

Just add the Pork chops, apple juice, apples and onions and you've got it made. This was so incredibly easy, I was amazed. Sure, I had all these seasonings in my pantry, but I didn't need to measure and waste all that time trying to do so. AWESOMENESS. Time is valuable!

Serve with mashed potatoes and a side of veggies

I love all the pretty colors of the spices!

This is defiantly a must-try. So-try it! Did I mention it was only $0.87? Even better!

Finger-licking GOOD!

German-Style Pork Roast

I love going down the isle at the commissary that's for "foreign" food. Nothing can beat the real thing, but this German "seasoning" pack was pretty darn good. We love German food in this house, so I try to do it pretty often.

GERMAN-STYLE PORK ROAST

Pretty simple. Preheat oven to 350 degrees F. In a dutch oven, brown the pork around all the sides in some oil. Remove the meat, then add water and seasoning packet. Bring it to a boil, then add the meat back into it, cover and put in the oven for an hour. And woooola!

Mine isn't as PRETTY as the package, but the taste is to die for!!

I like these knodels. I make them more often than not--and the kids LOVE them. So easy to make!

Soak the packages in salted water for 15 min, then boil for 15. Remove, and run them under cold water. Remove them from their pouches and serve. All done!

What a delicious meal!

PORK-APPLE MEATBALLS WITH EGG NOODLES

This is a very simple, very quick recipe thats wonderful for those busy nights! Meatballs can be made ahead (before cooked) of time and popped into the oven when ready.

PORK-APPLE MEATBALLS WITH EGG NOODLES

Preheat broiler. Line a rimmed baking sheet with foil and grease (really good) with butter.

In a large mixing bowl, combine:
1 lb ground pork
1 cup shredded sharp cheddar cheese
3/4 cup panko bread crumbs
1 small granny-smith apple, peeled and grated
1/2 small white onion, grated
3 tablespoon chopped fresh parsley
1 egg, beaten
1 1/2 teaspoon salt
and 1/4 teaspoon pepper
Shape into small to medium size meatballs (you'll have at least 16) and arrange on baking sheet. Broil until golden and cooked through, 8 to 10 minutes.

Meanwhile, in a pot of boiling salted water, cook:
1 package (12oz) egg noodles
Until al dente. Drain and return to pan and toss with:
4 tablespoons butter, cut into peices
5 tablespoons fresh parsley, chopped
salt & pepper to taste
Divide noodles onto plates and top with meatballs.

RACK OF PORK STUFFED WITH APPLES AND HERBS

This is a little time-consuming dish. So beware! However, its defiantly worth it. Delicious! This recipe would be great for when company is coming over.

RACK OF PORK STUFFED WITH APPLES AND HERBS

If you can't find a bone-in pork loin, just use a regular loin. (take about 15 min off cooking time)
Preheat oven to 400 degrees F

STUFFING:
In skillet, heat over med-low heat
1 tablespoon olive oil
2 small apples, peeled and diced very small
1 celery stick, chopped finely 
1/2 onion, chopped
1/2 teaspoon sea salt
dash freshly ground pepper
Saute for 6 minutes, until vegtables and apple are soft. Then add
1 clove garlic, minced
cook for 1 minute and remove from heat. Add
1 cup fresh bread crumbs (or panko)
1 tablespoon chopped parsley
1 tablespoon fresh sage
1 tablespoon fresh rosemary
zest of half a lemon
Transfer to bowl and let cool completely.

[I would add about 1/2 cup cranberries to really top off the stuffing!]

While stuffing is cooling, butterfly the pork loin.
Cut four 12-16 inch lengths of twine and set aside.
Lay out pork loin, fast side down, with bones facing to the right. Insert the blade of a very sharp knife along the rib bones and slice down.

DO NOT SLICE ALL THE WAY THROUGH.
Open the meat up a bit and take you knife and continue to slice through the mean, opening it up as it goes.

Season with salt and pepper and lay the stuffing right on top. Roll the pork loin back up and tie between each rib bone with a piece of twine and secure the roast. Trim the loose ends of twine.

Season the outside of the pork loin with salt and pepper.

HERB RUB:
Mix together
1 tablespoon chopped parsley
1 tablespoon chopped sage
1 tablespoon chopped rosemary
zest of half a lemon
1 garlic clove, minced or grated

Rub herb mixture all over the pork loin.

Line a baking pan with foil and place grate on top. Place pork roast on the grate and bake for 20 minutes, uncovered.

BASTING LIQUID:
In a small saucepan, over low heat, mix
1 cup chicken broth
1 cup apple cider
1/2 cup white wine
1 tablespoon olive oil

Baste the pork loin with 1/3 of liquid and loosely cover with foil and lower oven temp to 350. Continue to cook for about 1 and 1/2 hours, basting with the liquid twice more.

[I would cook for an extra 30 minutes or more, it was "done" but still pretty pink by the bone. A little more time would be good]

Remove from oven and transfer to cutting board. Let rest for 10 minutes, covered. Cut twine. Slice between rib bones and serve. Enjoy!