PORK AND ZUCCHINI WITH ORZO
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
- Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
- Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
- Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams
ZUCCHINI PORK DINNER
I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.
Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
PORK CUTLETS WITH FIGS AND BALSAMIC VINEGAR
Categories Milk/Cream Fruit Sauté Vinegar Fig Pork Tenderloin Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
- Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
- Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.
ZUCCHINI BABY FOOD
Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 3
Number Of Ingredients 1
Steps:
- Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
- Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g
AROMATIC PORK WITH BABY ZUCCHINI AND FIGS
Make and share this Aromatic Pork With Baby Zucchini and Figs recipe from Food.com.
Provided by southern chef in lo
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl combine cumin, garlic, paprika, pepper, and 1/4 teaspoon of salt. Cut tenderloin crosswise into ¾-inch thick slices; rub the cumin mixture over surfaces of tenderloin and set aside.
- In large nonstick skillet, combine onion, cardamom, bay leaf, 1/2 teaspoon of salt and 1/2 cup of water. Bring to boil over high heat; reduce heat. Cover and cook for 5 minutes. Add zucchini and cover and cook 3 to 4 minutes or until zucchini and onion are just tender. Transfer mixture to a bowl and keep warm. Wipe skillet clean.
- In skillet, heat oil over medium high heat. Add tenderloin slices. Cook for 6 minutes or until pork is just slightly pink in center, turning once. Remove from skillet and keep warm. Place figs in skillet cook for about 1 minute or until just heated through set aside.
- To serve, arrange pork on 4 plates. Serve zucchini and onion mixture with pork and figs.
Nutrition Facts : Calories 368.5, Fat 10, SaturatedFat 2.4, Cholesterol 56.1, Sodium 116.6, Carbohydrate 51, Fiber 12.7, Sugar 30.4, Protein 27.9
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