Basil Spinach Tomato Pork Strips Recipes

SPINACH AND BASIL-STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

BASIL, SPINACH & TOMATO PORK STRIPS

Steps:

• Preheat the oven to 350.
• Cut the pork chops into strips. Sprinkle with basil, pepper, and salt. Top with veggies, and pats of butter or margarine.
• Cover with aluminum foil and bake for 40 minutes, or until pork is fully cooked.

SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN

Steps:

• For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
• For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
• Preheat the oven to 350 degrees F.
• Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
• Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.

PORK SCALLOPINE WITH TOMATO BASIL SAUCE

Steps:

• Stand pork tenderloin pieces on end between two layers of plastic wrap. Pound meat to a 1/4-inch thickness with a rolling pin; set aside.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until just smoking. Season pork on both sides with salt and pepper. Add meat to pan, and cook until browned. (There will be a release of juices on the surface of the meat after it has been turned, 2 to 3 minutes per side.) Transfer meat to a platter, and keep warm. Pour off any excess fat from skillet, and discard. Meanwhile, heat a grill pan over medium-high heat.
• Return skillet to heat, add the shallot, and cook for about 1 minute. Remove skillet from heat, and deglaze with cognac. Return skillet to stove, and carefully ignite with a match. When flames subside, add chicken stock and mustard; reduce to thicken, 1 to 2 minutes. Add heavy cream, tomato, basil, and salt and pepper to taste. Cook until heated through, about 1 minute. Remove from heat, and serve sauce over pork.
• Meanwhile, toss radicchio with remaining 2 tablespoons olive oil and salt and pepper to taste. Place on preheated grill pan, turning as it begins to color. Remove from grill pan, drizzle with balsamic vinegar, and serve with pork scaloppine.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

PORK STRIPS

Steps:

• In a mixing bowl add the sugar and soy together.
• make it more of a marinade sauce than a paste.
• add the pork strips and refrigerate at least one hour or over night.
• When ready to cook add the extra virgin olive oil (or whatever type of oil you use) to a large skillet brown the pork then remove from the skillet add the tomatoes with green chilli, corn and mushrooms (can use other vegies).
• Let them get warm.
• In a sauce pan bring the water to a boil then add the rice.
• when the veggies are warm add the sauce in the skillet along with the pork.
• Put the rice on the bottom of the plate then add the mixture of pork and veggie.
• salt and pepper to your liking.
• Enjoy.

PENNE WITH SPINACH, SHRIMP, TOMATOES AND BASIL

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 4 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes.
• Add spinach leaves to hot pasta; toss until spinach wilts. Add shrimp mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to bowl.
• Sprinkle with remaining 2 tablespoons basil and serve.

SPINACH BASIL PESTO

Steps:

• Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.

BASIL PORK CHOPS

Steps:

• Mix first 4 ingredients; gradually stir in 1 tablespoon oil (mixture will be crumbly). Rub over both sides of pork chops., In a large skillet, heat remaining oil over medium heat; cook chops until a thermometer reads 145°, 4-6 minutes per side. Let stand 5 minutes before serving.

SAUTEED PORK CHOPS WITH GARLIC SPINACH

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

PASTA WITH SPINACH-BASIL SAUCE

Steps:

• In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
• Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
• Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
• Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.