Broccoli Pork Recipes

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BROCCOLI AND PORK STIR-FRY



Broccoli and Pork Stir-Fry image

Coins of peeled broccoli stalks add a faint sweetness and crunch to savory pork stir-fry. Round out the meal with fiber-rich brown rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 9

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
1 pork tenderloin (about 1 pound), quartered lengthwise and thinly sliced
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

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.

Nutrition Facts : Calories 218 g, Fat 7 g, Fiber 2 g, Protein 28 g

SZECHUAN PORK AND BROCCOLI



Szechuan Pork and Broccoli image

I devised this recipe years ago to use up some leftover pork. Nowadays, we don't wait for leftovers! The spicy dish is easy to prepare, and in addition to broccoli, you can use almost any combination of fresh vegetables.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1 pound fresh lean pork (tenderloin or roast)
6 to 8 green onions
1 medium green or sweet red pepper
1-1/2 cups fresh broccoli
1 large onion
12 edible-pod peas
3 tablespoons peanut oil or vegetable oil
SAUCE:
2 cloves garlic, sliced
2 slices fresh ginger, chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons hot water
2 teaspoons sugar
6 tablespoons ketchup
4 tablespoons soy sauce

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.

Nutrition Facts :

BROCCOLI PORK



Broccoli Pork image

This is my favorite marinade for pork, oriental with just a hint of lemon. You would never know that it was low fat.

Provided by Sassy Cat

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 garlic cloves, minced
2 tablespoons onions, finely chopped
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1/2 lb pork tenderloin (You can substitute any lean pork)
1/2 cup chicken broth
3 cups broccoli florets
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon lemon rind, finely shredded

Steps:

  • ------Marinade-------Mix garlic, onions, lemon juice, soy sauce and honey together.
  • -------Pork--------.
  • Trim fat from pork.
  • Cut pork into 1/2" pieces; place into a resealable plastic bag and pour marinade over pork.
  • Seal bag.
  • Marinade pork for 20 minutes, or refrigerate until ready to use, no longer than 24 hours.
  • Drain pork, reserving marinade.
  • Spray skillet with nonstick spray; add olive oil and heat until oil is hot.
  • Add pork; stir-fry until no longer pink in the center.
  • Remove pork from skillet.
  • Add broth to skillet; bring to a boil.
  • Add broccoli, pork and marinade.
  • Reduce heat to medium, cover and cook about 3 minutes or until broccoli is crisp tender.
  • Heat until boiling.
  • Mix cornstarch and water; stir into pork mixture.
  • Cook and stir until thickened.
  • Serve over pasta or rice.
  • Sprinkle with lemon peel.

PORK WITH BROCCOLI



Pork With Broccoli image

Make and share this Pork With Broccoli recipe from Food.com.

Provided by Shari2

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin
8 ounces broccoli, chopped in bite size pieces
8 ounces of sliced fresh mushrooms
2 (3 ounce) packages ramen noodles (no seasoning packs)
1/4 cup smooth peanut butter
1/8 cup soy sauce
1/8 cup oil
1 tablespoon rice vinegar
5 garlic cloves, chopped (divided)
1 tablespoon chopped fresh ginger
1/4 cup chicken broth

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!

SHEET PAN PORK WITH BROCCOLI



Sheet Pan Pork with Broccoli image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
3 cloves garlic (1 finely grated, 2 unpeeled)
1 teaspoon paprika
1/2 teaspoon dried oregano
8 jarred whole Peppadew peppers, plus 1 tablespoon brine
4 cups broccoli florets
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons chopped fresh parsley
Grated zest of 1 lemon, plus 1 teaspoon lemon juice

Steps:

  • Preheat the broiler. Place the pork on a rimmed baking sheet; season generously with salt and pepper. Mix 1 tablespoon olive oil, the grated garlic, paprika, oregano and 1 teaspoon Peppadew brine in a bowl; rub all over the pork and set aside 5 minutes. Broil the pork until lightly browned, about 8 minutes.
  • Meanwhile, toss the broccoli, chickpeas, Peppadews, whole garlic cloves, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Remove the pork from the oven and flip. Spread the broccoli mixture around the pork. Continue broiling until a thermometer inserted into the pork registers 145 degrees F and the broccoli is lightly charred, 6 to 9 more minutes. Transfer the pork to a cutting board and let rest 10 minutes.
  • Squeeze the broiled garlic cloves from their skins; finely chop. Combine the garlic with the remaining 2 tablespoons olive oil and 2 teaspoons Peppadew brine, the parsley, lemon zest and juice and a pinch of salt in a small bowl. Slice the pork and serve with the broccoli mixture. Drizzle the herb sauce on the pork.

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY



Sichuan pork, broccoli & cashew stir-fry image

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 13

1 tbsp vegetable oil
500g pork fillet, cut into thick slices
1 garlic clove, thinly sliced
300g Tenderstem broccoli, cut into 3cm pieces
2 red onions, cut into thick half moons
50g toasted unsalted cashew
1 tbsp dark soy sauce
1 tbsp Chinese black or red wine vinegar
1 tbsp rice wine or sherry
1 heaped tsp chilli bean sauce or chilli sauce
1 tbsp liquid chicken stock
1 tsp golden caster sugar
2 tsp cornflour dissolved in 2 tbsp water

Steps:

  • In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
  • Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

PORK BROCCOLI STIR-FRY



Pork Broccoli Stir-Fry image

"My grandma, who's an excellent cook, shared this recipe with me," notes Nadia Boutin Sylvester, Cookshire, Quebec. "It has lots of eye-catching color, a nice combination of tender meat and crisp vegetables and wonderful garlic flavor."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound pork tenderloin, thinly sliced
1 tablespoon vegetable oil
1-1/2 cups sliced fresh broccoli florets
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
3 garlic cloves, minced
1 cup sliced fresh mushrooms
2 tablespoons cornstarch
1 cup chicken broth
4 teaspoons soy sauce
Hot cooked rice

Steps:

  • In a large skillet, stir-fry pork in oil for 3 minutes or until no longer pink. Remove and keep warm. , In the same skillet, stir-fry broccoli for 2-3 minutes. Add peppers and garlic; cook for 2 minutes. Stir in mushrooms; cook 1-2 minutes longer. Combine the cornstarch, broth and soy sauce until smooth; stir into skillet. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan; heat through. Serve with rice.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1141mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

PORK, BROCCOLI AND RICE CASSEROLE



Pork, Broccoli and Rice Casserole image

I made this up one night when I had leftover pork roast that I had cooked in my slow cooker and frozen. Pork, broccoli and rice with a hint of curry. It's very homey and easy to make ahead of time.

Provided by JULIE NOYES

Categories     Meat and Poultry Recipes     Pork

Time 1h5m

Yield 8

Number Of Ingredients 8

2 cups water
1 cup uncooked white rice
1 ½ pounds leftover roast pork, cubed
2 (10.75 ounce) cans condensed cream of celery soup
½ cup mayonnaise
½ teaspoon ground black pepper
½ teaspoon curry powder
1 (10 ounce) package frozen broccoli, thawed

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.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 26.1 g, Cholesterol 75.8 mg, Fat 18 g, Fiber 1.9 g, Protein 26 g, SaturatedFat 3.7 g, Sodium 714.2 mg, Sugar 1.7 g

GINGERY PORK-AND-BROCCOLI STIR-FRY



Gingery Pork-and-Broccoli Stir-Fry image

This gingery pork-and-broccoli stir-fry uses pork tenderloin-it's tasty, tender, and affordable. Hone the technique by cooking each ingredient separately over super-high heat, then combining, and you can apply it to all kinds of vegetables and proteins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 15

1/4 cup reduced-sodium soy sauce
3/4 cup low-sodium chicken broth
2 tablespoons fresh lime juice
4 teaspoons cornstarch
1 pound pork tenderloin, halved lengthwise and thinly sliced crosswise
Kosher salt and freshly ground pepper
2 tablespoons packed light-brown sugar
1/4 cup safflower oil
1 pound broccoli, florets cut into bite-size pieces, stems peeled and thinly sliced crosswise
1 small onion, halved and thinly sliced
8 cloves garlic, smashed and peeled
2 tablespoons minced fresh ginger (from a 2-inch piece)
1 to 2 teaspoons chili paste, such as sambal oelek, or 1/4 teaspoon red-pepper flakes
1 can (8 ounces) sliced water chestnuts, drained
Steamed rice, for serving (optional)

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.

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From recipeschoice.com


STIR-FRIED PORK AND BROCCOLI WITH GARLIC-GINGER SAUCE ...
Scoop pork onto a plate. Set aside. In wok or skillet, heat remaining 1 Tbsp (15 mL) canola oil over medium-high heat. Tip wok to coat bottom of pan with canola oil. Add remaining garlic and ginger. Stir-fry until fragrant, about 30 seconds. Add broccoli and sauté for 1 minute. Pour in broth and cover wok or skillet.
From canolaeatwell.com


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