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Post by Linda on Sept 29, 2002 10:25:49 GMT -6
MANDARIN MEDALLIONS
1 pork tenderloin 1 tbsp. oil 1/2 c. orange juice 1/4 c. orange marmalade 1 tbsp. horseradish 1 tsp. cinnamon 2 tbsp. lemon juice 1 tbsp. cornstarch 1 (10 oz.) can mandarin oranges, drained (reserve liquid)
Cut tenderloin in 6 to 8 pieces. Flatten slightly. Heat oil in large skillet over medium-high heat. Brown pork quickly on each side. Thoroughly mix remaining ingredients, except oranges. Add to skillet. Cook and stir until sauce thickens. Simmer a few minutes. Remove to serving platter and garnish with oranges. Serve with rice. Serves 4 to 6.
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Post by Linda on Sept 29, 2002 10:26:10 GMT -6
BARBECUE
2 pork tenderloin strips, about 3/4 lb. each 1 tbsp. ground black pepper 1 tsp. cayenne pepper 2 tsp. salt 4 strips bacon
Rub tenderloins with mixture of peppers and salt. Wrap strips of bacon around tenderloins and secure with toothpicks or string. Ignite charcoal. When coals are white-hot, move them to the side and place tenderloins on rack NOT directly above coals. Baste with sauce of choice. Cover kettle and cook pork 15-20 minutes until it tests done, 160 degrees, basting twice. In an oven broiler, cooking time may be as little as 12-15 minutes. Remove bacon and discard. Hack pork into shreds or cut into bite size chunks. Moisten with sauce and serve. Serves 6.
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Post by Linda on Sept 29, 2002 10:26:35 GMT -6
CHOW MEIN
1/4 lb. pork tenderloin, cut in thin strips with grain of meat 1/3 lb. pea pods 4 water chestnuts, sliced 5 stalks celery, sliced 2 stalks broccoli, chopped 1 pkg. bean sprouts
Fry pea pods in hot fat. Add celery and water chestnuts. Remove from pan. In separate pan, fry for 1 minute bean sprouts. Remove from pan. Add 3 tbsp. oil to pan if needed. Add chopped broccoli. Remove from pan after crisp-tender cooking. Marinate meat in: 1/2 tsp. cornstarch 1 tbsp. soy sauce Add 4 tbsp. oil to skillet. Heat, add meat, salt and vegetables. Mix: 1 tbsp. cornstarch 1/4 tsp. Accent Add 1/2 cup water to above mixture. Thicken if necessary. Pour mixture over pan fried noodles. Serves 2.
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Post by Linda on Sept 29, 2002 10:26:57 GMT -6
SMOKED PORK TENDERLOIN
1 or 2 lb. pork tenderloin 2 c. orange juice 1 c. soy sauce 1/2 c. grated ginger 3 tbsp. cracked black pepper
Marinate pork for 24 hours. 2 c. crushed peanuts
Remove pork from marinate and roll in crushed peanuts. Smoke pork over aromatic woodchips until cooked. Slice thin and serve. Very good as an appetizer or entree.
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Post by Linda on Sept 29, 2002 10:27:19 GMT -6
PORK MEDALLIONS WITH DILL SAUCE
1 lb. pork tenderloin 1 tsp. garlic salt 1/4 tsp. pepper 1/2 c. plain yogurt 4 tsp. Dijon mustard 1/2 tsp. dill weed
Cut pork crosswise and flatten with palm of hand into medallions. Pan broil pork, 3-4 minutes each side. Sprinkle with garlic salt, pepper, and set aside. Mix yogurt, dill and mustard. Serve with pork. Serves 4.
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Post by Linda on Sept 29, 2002 10:27:39 GMT -6
FANCY PORK TENDERLOIN
1 (1 lb.) pork tenderloin Salt and pepper 2 tbsp. butter 1 tbsp. minced fresh sage or 1 tsp. dried (crumbled) 1/2 c. dry white wine 3 oz. Swiss cheese, cut into 6 slices 4 tsp. Dijon mustard 1/2 c. half and half
Season pork lightly with salt and pepper. Melt butter in a heavy skillet over medium heat. Stir in the sage. Add pork and brown well on all sides. Add white wine. Reduce heat to low, cover and cook until thermometer inserted in thickest part of meat registers 170 degrees (30-40 minutes). Remove pork from skillet. Cut 6 lengthwise slits in top of pork (2 rows of 3 slits). Spread each cheese slice with 1/2 teaspoon mustard. Insert cheese into slits. Return pork to skillet. Cover and cook over medium heat until cheese melts about 5 minutes. Transfer pork to cutting board and cover with foil. Blend remaining 1 teaspoon mustard into juices in a skillet. Add half and half and boil until slightly thickened, stirring occasionally, about 10 minutes. Cut pork into 1 inch slices. Arrange on plates. Spoon sauce over and serve.
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Post by Linda on Sept 29, 2002 10:27:59 GMT -6
PORK TENDERLOIN DIANE
1 lb. pork tenderloin, cut crosswise into 8 pieces 2 tsp. lemon pepper 2 tbsp. butter 2 tbsp. lemon juice 1 tbsp. Worcestershire sauce 1 tsp. Dijon-style mustard 1 tbsp. finely chopped chives or parsley Whole chives for garnish
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.
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Post by Linda on Sept 29, 2002 10:28:18 GMT -6
PORK TENDERLOIN WITH ASPARAGUS
8 pieces pork tenderloin (about 2 lb.) 2 tbsp. butter or margarine 1 can condensed cream of asparagus soup 1/4 c. milk 1/2 c. chopped onion 1 (3 oz.) can sliced mushrooms, drained 1/2 tsp. curry powder Dash of pepper
Pound pork slices to flatten. In skillet, brown tenderloin in butter or margarine; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
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Post by Linda on Sept 29, 2002 10:28:41 GMT -6
PORK MARSALA
1 lb. pork tenderloin 1 tbsp. butter or margarine 1 tbsp. vegetable oil 1 clove garlic, minced 1/2 c. marsala 1/2 c. dry red wine 1 tbsp. tomato paste 1/2 lb. fresh mushroom caps 1 tbsp. chopped fresh parsley Hot cooked noodles or rice
Cut tenderloin into 4 equal pieces. Place each piece between 2 sheets of wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Heat butter and oil in a large, heavy skillet over medium heat. Add pork and cook 3 to 4 minutes on each side or until browned. Remove pork from skillet and keep warm. Saute garlic in pan drippings in skillet; add wines and tomato paste, stirring until blended. Add mushroom caps, and simmer 3 to 5 minutes. Return pork to skillet and cook until thoroughly heated. Sprinkle with parsley and serve over noodles or rice. Yield: 4 servings.
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Post by Linda on Sept 29, 2002 10:29:02 GMT -6
PORK TENDERLOIN WITH RASPBERRY SAUCE
1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces 1/8 tsp. cayenne pepper 2 tbsp. butter 2 kiwi fruit, peeled, thinly sliced crosswise
RASPBERRY SAUCE 6 tbsp. red raspberry preserves 2 tbsp. red wine vinegar 1 tbsp. catsup 1/2 tsp. prepared horseradish 1/2 tsp. soy sauce 1 clove garlic, minced Fresh raspberries for garnish, optional
Press each tenderloin slice to 1 inch thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3-4 minutes on each side. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Garnish each serving plate with remaining kiwi slices and fresh raspberries, if desired. Yield 4 servings.
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Post by Linda on Sept 29, 2002 10:29:28 GMT -6
PORK TENDERLOIN
2 1/2 lb. pork tenderloin 1/2 c. soy sauce 1/2 c. bourbon
Marinate overnight. Turn occasionally. Bake at 325 degrees for 1 hour, basting occasionally. Serve with Mustard Sauce.
MUSTARD SAUCE 1/3 c. sour cream 1/3 c. mayonnaise 1 tbsp. dry mustard 4 finely chopped green onions 1 1/2 tsp. vinegar Salt to taste
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Post by Linda on Sept 29, 2002 10:29:51 GMT -6
GINGERED PORK WITH PEACHES
1 lb. pork tenderloin 1 tbsp. vegetable oil 2 tbsp. soy sauce 2 tsp. finely chopped gingerroot or 1 tsp. ground ginger 2 tsp. cornstarch 1/8 tsp. pepper 2 cloves garlic, finely chopped 2 tbsp. vegetable oil 1/2 c. slivered almonds 1/2 c. chicken broth 3 med. peaches, pared and sliced* 6 green onions (with tops), cut into 1 inch pieces 3 c. hot cooked rice
Trim fat from pork tenderloin. Cut pork with grain into 2 inch strips. Cut strips across grain into 1/4 inch slices. (For ease in cutting, partially freeze pork about 1 1/2 hours.) Toss pork with 1 tablespoon oil, the soy sauce, gingerroot, cornstarch, pepper and garlic. Heat 2 tablespoons oil in 10 inch skillet over medium high heat until hot. Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to 8 minutes or until pork is brown. Add chicken broth. Stir about 1 minute or until thickened. Add peaches and onions. Stir about 3 minutes or until peaches are hot. Serve over rice. 6 servings (about 3/4 cup each); 315 calories per serving. *1 package (16 ounces) frozen sliced peaches, thawed and drained, can be substituted for the fresh peaches.
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Post by Linda on Sept 29, 2002 10:30:15 GMT -6
BRAISED PORK MEDALLIONS WITH APPLES
1 lb. pork tenderloin 1/2 tsp. freshly ground pepper 1/2 tsp. sage, crushed 1/2 tsp. thyme, crushed 1/2 tsp. ginger, ground 1/2 tsp. cinnamon, ground 2 tbsp. cooking oil 1 onion, minced 1 lg. apple, peeled, cored, coarsely chopped 1/2 c. apple cider (or apple juice if cider is available)
If using tenderloin, slice crosswise into 8 "medallions". Mix seasonings together and coat pork. Heat cooking oil in large skillet; saute pork on both sides to brown, remove and reserve, covered to keep warm. Add onion and chopped apples to skillet. Saute until golden. Add apple cider to skillet, heat to a simmer. Put pork in simmering liquid, cover, and simmer for 5 minutes. Serve immediately. Serves 4.
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Post by Linda on Sept 29, 2002 10:30:39 GMT -6
PEACHY JAMAICAN PORK
1 lb. pork tenderloin or loin, trimmed and sliced 1/4 inch thick 1 tbsp. vegetable oil 3 tbsp. nonfat dry milk 2 tsp. coffee crystals Dash pepper 1 (16 oz.) can Del Monte lite sliced peaches or apricot halves 2 tbsp. chopped parsley
In large skillet, brown meat in oil; remove and keep warm. Combine milk, coffee and pepper with 3 tablespoons water. Drain fruit reserving liquid in skillet. Add coffee mixture. Cook over high heat 3 minutes to reduce and thicken liquid. Return meat to skillet; simmer 4 to 6 minutes, turning frequently. Add fruit and parsley. Cover; heat through. Serves 4.
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Post by Linda on Sept 29, 2002 10:31:01 GMT -6
PINEAPPLE GLAZED PORK TENDERLOIN
1 1/4 to 1 1/2 lbs. pork tenderloin 1 (8 1/2 oz.) can sliced pineapple 1 tsp. dry mustard 1/2 tsp. ground ginger 1/2 tsp. paprika 1 tbsp. brown sugar 1 tbsp. lemon juice 2 tsp. cornstarch
Drain pineapple and keep the juice. Keep pineapple rings for garnish. Trim excess fat from pork. Place pork on a rack in a baking pan. Mix 1/3 cup juice, mustard, ginger, paprika, brown sugar, lemon juice and cornstarch in a small pan. Bring to a boil and stir until thickened. Brush pork loin with part of the glaze. Bake uncovered at 350 degrees for 1 hour or until meat is tender. Brush meat with glaze several times during baking. Turn meat over and brush both sides. Arrange pineapple rings and serve. Slice meat across grain.
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Post by Linda on Sept 29, 2002 10:31:23 GMT -6
CORN STUFFED PORK TENDERLOIN
1 (7 oz.) can of corn 1 c. soft bread cubes 1/4 c. finely chopped onion 1 tsp. salt 1/2 tsp. sage 2 tbsp. margarine 1 pork tenderloin
Mix undrained corn bread cubes, onion, salt and sage together. Rub tenderloin all over with the margarine. Cut the tenderloin down the middle, lengthwise. Rub margarine inside the cavity. Fill the cavity with the corn stuffing. Place in a baking dish and roast for 1 1/2 hours at 350 degrees or until pork is cooked.
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Post by Linda on Sept 29, 2002 10:31:47 GMT -6
PORK WITH TOMATO SAUCE
1 - 1 1/4 lb. pork tenderloin (whole) 2 tbsp. butter 1 tbsp. oil 1 green bell pepper, chopped 2/3 c. dry white wine 2 tsp. Dijon mustard 1 (16 oz.) can tomatoes, chopped Finely grated peel of 1 lemon 1 tsp. Italian seasoning Pinch of nutmeg Salt & pepper Thinly pared lemon peel for garnish
Cut the pork across into 12 equal slices. Place the slices between 2 sheets of wax paper and beat with a rolling pin until they form very thin rounds. Heat the butter and oil in a large skillet, add the pork rounds and saute over high heat for 2 minutes on each side. Drain over the skillet and transfer to plate. Add the chopped bell pepper to the skillet and cook gently for about 2 minutes. Stir in white wine gradually, bring to a boil, stirring, then reduce the heat, add mustard and simmer gently for 1 minute. Add the chopped tomatoes and their juice, lemon peel, Italian seasoning and nutmeg and season with salt and pepper. Cook uncovered over medium heat for 8 minutes, stirring occasionally. Return the sauteed pork to the skillet, turn it 1 or 2 times in the sauce, then reheat gently for 15 to 20 minutes. Transfer to serving dish, sprinkle with pared lemon peel. Serves 4.
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Post by Linda on Sept 29, 2002 10:32:08 GMT -6
PARMESAN PORK TENDERLOIN
1 lb. pork tenderloin 3 tbsp. seasoned bread crumbs 1 tbsp. grated Parmesan cheese 1 tsp. salt 1/8 tsp. pepper 2 tbsp. vegetable oil 1 sm. onion, chopped 1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, approximately 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings.
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Post by Linda on Sept 29, 2002 10:32:30 GMT -6
PORK MARSALA
1 lb. pork tenderloin 1 tbsp. oil 1 tbsp. butter 1 med. clove garlic, minced 1 tbsp. tomato paste 1/2 c. dry red marsala cooking wine 1/2 c. red wine 8 oz. fresh mushroom caps 1 tsp. parsley, chopped
Cut tenderloin diagonally into cutlets. Pound to 1/4" thick if necessary. Heat oil and butter in heavy fry pan. Brown on both sides. Remove from pan. Add garlic to pan and saute. Mix tomato paste with wines, add to pan with mushrooms. Stir. Simmer 3 to 5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.
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Post by Linda on Sept 29, 2002 10:32:49 GMT -6
APRICOT PORK MEDALLIONS
1 lb. pork tenderloin 1 tbsp. plus 1 tsp. butter 1/2 c. apricot jam 2 slices green onions 1/4 tsp. dried mustard 1 tbsp. cider vinegar
Cut pork tenderloin into 1-inch slices. Flatten each piece slightly with a wooden mallet. Heat 1 tablespoons butter over medium-high heat in a skillet. Saute pork about 2 minutes each side. Remove from pan. To juices, add 1 teaspoon butter and remaining ingredients. Cover and simmer 3-4 minutes. Add pork to heat through. Serve with buttered noodles and a green salad. Serves 4.
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Post by Linda on Sept 29, 2002 10:33:09 GMT -6
STIR FRIED PORK AND SUGAR SNAP PEAS
1 lb. sugar snap peas 1 onion 1 lb. pork tenderloin 2 tbsp. oil Salt to taste 2 tsp. minced fresh ginger 1/4 tsp. hot red pepper flakes
String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain. Chop onion. Cut pork into 1/2 inch slices. Cut each slice into thin strips. Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat. Add the chopped onion and 1 teaspoon salt. Cook, stirring until softened, about 5 minutes. Add the remaining 1 tablespoon oil. When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger, cover and cook until meat is done, 2 minutes. Stir in pepper and peas. Serve on rice.
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Post by Linda on Sept 29, 2002 10:33:34 GMT -6
PORK LO MEIN
1 1/2 tbsp. oyster sauce 1 tbsp. light soy sauce 2 tbsp. dark soy sauce 2 tsp. sesame oil 2 tsp. sugar 1/2 tsp. pepper 4 tbsp. peanut oil 1 c. coarsely chopped green onion 2 slices fresh ginger 2 cloves garlic 1 tsp. salt 1/2 lb. pork tenderloin, cut into thin slices 1/2 lb. fresh bean sprouts or bok choy or Chinese cabbage 1 lb. med. wide fresh Chinese egg noodles, cooked, rinsed and drained, (thin spaghetti may be used instead)
In a medium bowl combine oyster sauce, soy sauces, sesame oil, sugar and pepper; set aside. Preheat Wok over medium high heat until hot. Pour in 2 tablespoons of peanut oil; then add 1 slice of the ginger, 1 garlic clove, and 1/2 teaspoon of the salt. Cook until oil is fragrant (about 30 seconds). Add pork and onions; stir fry until onions begin to wilt (about 15 seconds). Increase heat to high and add sprouts in batches, seconds apart; stir fry each batch of sprouts (about 30 seconds). Remove to a plate. Remove and discard ginger and garlic. If Wok is wet of sticky, rinse with hot water and dry. Replace Wok over medium high heat. When Wok is hot add remaining 2 tablespoons oil. 1 slice ginger, 1 clove garlic, 1/2 teaspoon salt and reserved sauce mixture; stir until oil is fragrant (about 15 seconds). Add noodles; toss to coat evenly with sauce (1 to 2 minutes). Add reserved pork mixture; toss together to heat through. Note: Other vegetables such as fresh mushrooms and pea pods can be added. Is also good with chicken instead of pork.
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Post by Linda on Sept 29, 2002 10:33:54 GMT -6
STIR-FRIED CASHEW PORK
3 tbsp. soy sauce, divided Dash of pepper 2 tbsp. vegetable oil, divided 1 1/2 c. Chinese pea pods (or broccoli or zucchini) 1 c. cashews Hot cooked rice 4 tsp. cornstarch, divided 1 lb. pork tenderloin, thinly sliced 1 onion, cubed 1/2 c. chicken broth 1 green onion, minced
Combine 1 tablespoon soy sauce, 1 teaspoon cornstarch; add pepper, add pork, tossing to coat. Let stand 20 minutes (longer in refrigerator). Heat 1 tablespoon of oil in wok over high flame. Stir fry pork 2 or 3 minutes until white. Push up sides of wok. Add remaining oil; stir fry onion 1 minute. Add pea pods, stir fry until tender-crisp, then mix with pork. Combine remaining soy sauce and chicken broth. Add to wok, cooking until thickened. Stir in cashews. Garnish with green onion. Serve with rice. ** I also put a little cabbage in mine if its on hand.
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