Blackberry Pork With Mixed Rice And Broccoli Recipes

SLOW COOKER BLACKBERRY PORK TENDERLOIN

Steps:

• Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
• About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
• To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

PORK, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

BROCCOLI AND PORK STIR-FRY

Steps:

• In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Working in two batches, cook pork until browned on one side, 1 to 2 minutes (pork will cook more in step 4). Transfer to a plate and set aside; reserve skillet.
• Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.
• Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

BLACKBERRY BARBECUED PORK TENDERLOIN

Steps:

• SPRAY grill grates with no-stick cooking spray. Heat grill to 350 degrees F to 375 degrees F. Generously season tenderloin with salt and pepper.
• MIX blackberry jam, barbecue sauce and seasoning in a microwave-safe bowl. Microwave on HIGH 30 to 40 seconds; stir to blend.
• GRILL pork, turning occasionally, 16 to 20 minutes (or until thermometer reads 160 degrees F). Baste liberally with 1/4 cup blackberry barbecue sauce during last 5 minutes of cooking. Transfer tenderloin to platter, tent with foil and allow to rest for 5 minutes before slicing. Serve pork over brown rice, drizzled with additional sauce and sprinkled with chopped parsley, if desired.

BLACKBERRY PORK WITH MIXED RICE AND BROCCOLI

Steps:

• In a medium saucepan, prepare the rice using the package directions, omitting the salt, margarine, and half the seasoning packet and cooking for 8 minutes. Stir in the broccoli. Cook, covered, for 3 minutes. Remove from the heat. Set aside, still covered.
• Meanwhile, in a small bowl, whisk together the blackberry spread and vinegar. Set aside.
• Lightly spray a large skillet with cooking spray. Cook the pork over medium-high heat for 3 minutes. Turn over. Sprinkle with the rosemary. Cook for 3 minutes, or until lightly browned (the pork won't be quite done). Remove from the skillet.
• Add the blackberry spread mixture to the skillet. Increase the heat to high and bring to a boil. Boil for 1 minute.
• Return the pork and any accumulated juices to the skillet. Cook for 1 minute. Turn the pork over. Cook for 45 seconds, or until slightly pink in the center. Serve the pork and glaze over the rice mixture.
• (Per Serving)
• Calories: 349
• Total Fat: 6.0g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 64mg
• Sodium: 444mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugars: 20g
• Protein: 29g
• Dietary Exchanges
• 1 1/2 Starch
• 1 Vegetable
• 1 Carbohydrate
• 3 Lean Meat

ASIAN INSPIRED PORK AND BROCCOLI STIR-FRY

Steps:

• Add sliced pork to large bowl, cover with water and white vinegar. Let sit for a couple of minutes. Rinse well, and pat dry. Note: This is my method of washing meat, you can skip this step if you want to.
• In a large bowl combine Pork, 2 tbs. soy sauce, rice vinegar, 3 cloves chopped garlic, 1 teaspoons chopped ginger, sesame oil, and sugar. Toss to coat. Let marinade for at least 30 minutes, up to 24 hours (the longer it marinades the better it will taste). Bring to room temperature before cooking.
• After the pork has marinated and is at room temperature, remove pork from marinade, pat dry with paper towel (do not discard marinade). In the same bowl with the marinade add 2 tbs. soy sauce, 1 cup chicken stock, and cornstarch. Mix well, set aside.
• Heat a wok, or large deep saute pan over high heat until hot. Add canola oil, when oil is hot, add the pork. Stir-fry pork until no longer pink, about two minutes (I did this in 2 batches, not to overcrowd the pan).
• Transfer pork to plate and cover with foil. Add the onion to the pan, cook, stirring constantly for 1 minute. Add remaining 3 cloves chopped garlic, crushed red pepper flakes, and remaining 1 teaspoons ginger. Cook, stirring constantly for 30 seconds.
• Add the carrots, broccoli, and 1/2 cup chicken stock. Bring to boil, reduce heat to medium, cover and cook for 3 to 5 minutes.
• Add the soy sauce mixture and the pork back to the pan, cook for about 1 to 2 minutes or until sauce thickens.
• Serve over brown rice or my white rice recipe # 503045.

GINGERY PORK-AND-BROCCOLI STIR-FRY

Steps:

• Heat a large cast-iron skillet over high. Whisk together soy sauce, broth, lime juice, and cornstarch. Season pork with salt, pepper, and brown sugar.
• Swirl 2 tablespoons oil into skillet. Add pork and cook, stirring occasionally, until browned in places and just cooked through, 2 to 3 minutes. Transfer to a plate. Swirl remaining 2 tablespoons oil into skillet. Add broccoli, onion, and garlic; reduce heat to medium-high. Cook, stirring frequently, until vegetables are browned in places, about 5 minutes. Add ginger and chili paste; cook 30 seconds. Add soy mixture; simmer until sauce is reduced and thickens slightly and broccoli is crisp-tender, about 2 minutes.
• Return pork and accumulated juices to skillet along with water chestnuts, stirring until combined and sauce evenly coats pork and vegetables, about 1 minute. Serve over rice.

SZECHUAN PORK AND BROCCOLI

Steps:

• Cut pork into narrow 1-in. strips, 1/4-in. thick; set aside. (Partially freeze pork first for easier cutting.) Cut green onions, peppers, broccoli and onion into 1-in. pieces; set aside. Combine garlic, ginger, pepper flakes, hot water, sugar, ketchup and soy sauce (or substitute 8 tablespoons prepared Hoisin Sauce for the ketchup and soy sauce); set aside. In wok or large skillet, heat peanut or vegetable oil over high heat. Stir-fry the pork in oil until browned; remove from wok and keep warm. Add more oil if necessary and stir-fry all vegetables tender/crisp. Add pork and sauce mixture; cook until thickened. Serve with boiled rice.

BROCCOLI AND RICE

Steps:

• Cook broccoli according to package directions; drain. Stir in rice and celery salt. Stir in cheese until melted. Serve immediately.

PORK WITH BROCCOLI

Steps:

• Cut pork tenderloin into 1/2 inch slices and 1 inch strips.
• Heat chicken broth in skillet and add 3 cloves of chopped garlic.
• Saute for a few minutes and then add pork strips.
• Cook on low until pork is cooked.
• Add broccoli and mushrooms.
• Make sauce.
• SAUCE: Combine peanut butter, soy sauce, oil, rice vinegar, ginger, 2 cloves of crushed garlic until smooth.
• Pour over pork and broccoli mixture.
• Cook until heated.
• Cook noodles as directed and drain.
• Serve pork and broccoli on top of drained noodles.
• Enjoy!