Dans Pork In Tangy Pepperoni And Cashew Sauce Recipes

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PORK ROAST WITH TANGY SAUCE



Pork Roast with Tangy Sauce image

Everyday dinners are considered a hit in our home when I plan them around this hearty roast. The juicy meat and pleasant sauce are delectable together. And the pork looks so festive with its fruity glaze.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10-12 servings.

Number Of Ingredients 7

2-1/2 teaspoons chili powder, divided
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 rolled boneless pork loin roast (3-1/2 to 4 pounds)
1 cup apple jelly
1 cup ketchup
2 tablespoons white vinegar

Steps:

  • In a small bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours., In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes., Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a thermometer reads 160°. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

Nutrition Facts : Calories 253 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 454mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 26g protein.

ROASTED PORK LOIN WITH SWEET TANGY SAUCE



Roasted Pork Loin With Sweet Tangy Sauce image

This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!

Provided by msjill111

Categories     Pork

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) pork loin roast
1 large onion (cut into 4 or 5 big pieces)
1 teaspoon rubbed sage
1/4 teaspoon pepper
1/2 teaspoon salt
2 -3 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1/2 cup brown sugar, packed
1 tablespoon flour (don't worry about that lumping up-it won't)
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325°F.
  • In a bowl, combine sage, salt, pepper, and garlic.
  • Rub roast with olive oil so rub will stick to the roast.
  • Rub mix all over roast.
  • Cover with plastic wrap tightly.
  • Marinate for about 2 hours (if you don't have time for that it'll still be fine.
  • Sprinkle the Worcestershire sauce on right before you put it in the oven.
  • Place roast in either a roasting pan or glass dish on top of the onion.
  • Pour 1/4 cup water in bottom.(don't pour it over the roast).
  • Place in oven on middle rack.
  • Cover for the first 2 hours then uncover for remaining time.
  • Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
  • Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
  • Brush roast with glaze 3 or 4 times during last half hour of cooking.
  • When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

PORK WITH TANGY MUSTARD SAUCE



Pork with Tangy Mustard Sauce image

Meet the Cook: About any side dish would accompany this entree well. In summer, we like to have our homegrown sweet corn and cheesy potatoes hot off the grill, a cold salad and green vegetables alongside it. If you ever have leftovers - it's rare that we do! - the pork would be good in a breakfast casserole or omelet. -Ginger Johnson, Farmington, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10-12 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2-1/2 to 3 pounds)
2 teaspoons olive oil
1-1/4 teaspoons ground mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup horseradish mustard or spicy brown mustard
1/2 cup apricot or pineapple preserves

Steps:

  • Rub roast with oil. Combine mustard, garlic powder and ginger, rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. , Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.

Nutrition Facts : Calories 158 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 143mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 18g protein.

PORK WITH TANGY CITRUS SAUCE



Pork with Tangy Citrus Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 9

3 oranges
1/3 cup fresh lime juice (from 4 limes) plus wedges for serving
4 boneless pork loin chops (1 pound total)
Coarse salt and pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 large red onion, thinly sliced
2 to 3 garlic cloves, minced
Sugar (optional)

Steps:

  • Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
  • Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
  • Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.

DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE



Dan's Pork in Tangy Pepperoni and Cashew Sauce image

This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.

Provided by DANNII

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 2

Number Of Ingredients 16

1 tablespoon vegetable oil
2 boneless pork chops
2 cloves garlic, minced
½ onion, cut into chunks
½ green bell pepper, chopped
1 sprig fresh basil for garnish
⅓ cup chicken broth
½ cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper to taste
½ cup chopped pepperoni
1 tomato, chopped
⅓ cup cashews

Steps:

  • Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
  • Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
  • Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.

Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g

TANGY ROASTED PORK WITH DUCK SAUCE



Tangy Roasted Pork with Duck Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
2 pork tenderloins, about 1 pound each
Salt and freshly ground black pepper
1/3 cup reduced-sodium soy sauce
2 tablespoons molasses
2 teaspoons hot mustard powder
2 teaspoons garlic powder
1 1/2 cups plum preserves
1/2 cup mango chutney
2 tablespoons white wine vinegar
2 tablespoons sugar
2 teaspoons fresh ginger, grated
8 ounces somen noodles, cooked according to package directions
2 tablespoons scallions, chopped
2 teaspoons peanut oil

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large roasting pan with cooking spray.
  • Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
  • While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
  • Toss somen noodles with scallions and peanut oil.
  • Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

PORK IN TANGY PEPPERONI AND CASHEW SAUCE



Pork in Tangy Pepperoni and Cashew Sauce image

Make and share this Pork in Tangy Pepperoni and Cashew Sauce recipe from Food.com.

Provided by Dudemickgal

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
2 boneless pork chops
2 garlic cloves, minced
1/2 onion, cut into chunks
1/2 green bell pepper, chopped
1 sprig fresh basil, for garnish
1/3 cup chicken broth
1/2 cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper
1/2 cup chopped pepperoni
1 tomatoes, chopped
1/3 cup cashews

Steps:

  • Heat the oil in a wok over med-high heat and evenly brown pork chops. Set aside.
  • Mix garlic, onion and pepper into wok, and cook until tender. Stir in broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt and pepper. Cook until heated through, then stir in pepperoni.
  • Return chops to wok. cover wok and continue cooking 15 minutes over med heat until sauce has thickened and chops are cooked to desired doneness. Mix in tomato and cashews and cook until heated through. Scoop sauce over chops and garnish with basil sprig.

Nutrition Facts : Calories 848.7, Fat 55.3, SaturatedFat 15.9, Cholesterol 182.8, Sodium 1358.2, Carbohydrate 18.1, Fiber 2.8, Sugar 6.3, Protein 58.6

DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE



Dan's Pork in Tangy Pepperoni and Cashew Sauce image

This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.

Provided by DANNII

Categories     Pork Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 tablespoon vegetable oil
2 boneless pork chops
2 cloves garlic, minced
½ onion, cut into chunks
½ green bell pepper, chopped
1 sprig fresh basil for garnish
⅓ cup chicken broth
½ cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper to taste
½ cup chopped pepperoni
1 tomato, chopped
⅓ cup cashews

Steps:

  • Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
  • Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
  • Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.

Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g

DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE



Dan's Pork in Tangy Pepperoni and Cashew Sauce image

This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.

Provided by DANNII

Categories     Pork Recipes

Time 45m

Yield 2

Number Of Ingredients 16

1 tablespoon vegetable oil
2 boneless pork chops
2 cloves garlic, minced
½ onion, cut into chunks
½ green bell pepper, chopped
1 sprig fresh basil for garnish
⅓ cup chicken broth
½ cup white wine
1 tablespoon tomato paste
1 dash Worcestershire sauce
1 pinch dried thyme
1 pinch dried parsley
salt and pepper to taste
½ cup chopped pepperoni
1 tomato, chopped
⅓ cup cashews

Steps:

  • Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
  • Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
  • Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.

Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g

PORK IN PEANUT SAUCE



Pork in Peanut Sauce image

A quick and easy, delicious way to serve pork! Can be served over a bed of chopped romaine for a low-carb meal, or noodles for the traditionalists. The oil you use will make all the difference: the peanuttier the better; an obscure brand from the ethnic section of the supermarket is usually a better bet than one of the cheaper, mass-market varieties.

Provided by GILL846

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11

2 teaspoons chopped fresh ginger root
3 cloves garlic, thinly sliced
¼ teaspoon crushed red pepper flakes
½ cup soy sauce
½ cup chicken broth
4 tablespoons peanut butter
1 ½ pounds boneless pork loin, cut into strips
2 tablespoons peanut oil for frying
1 onion, chopped
¾ cup cashew nuts
2 cups frozen mixed stir-fry vegetables

Steps:

  • In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
  • Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

Nutrition Facts : Calories 574.5 calories, Carbohydrate 28.4 g, Cholesterol 80.7 mg, Fat 35.1 g, Fiber 5.9 g, Protein 40.7 g, SaturatedFat 9.4 g, Sodium 2131 mg, Sugar 5.1 g

CASHEW & PORK STIR FRY



Cashew & Pork Stir Fry image

This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Note: At the suggestion of reviewers I have increased the marinade ingredients.

Provided by Galley Wench

Categories     Asian

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean pork tenderloin
4 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 cup cashew nuts (unsalted if possible)
4 tablespoons peanut oil
1/4 teaspoon red pepper flakes
1 lb leek, trimed and shredded
1 inch piece fresh gingerroot, peeled and cut into matchsticks
2 garlic cloves, peeled and chopped
1 red bell pepper, deseeded and sliced
1 (15 ounce) can chicken or 1 (15 ounce) can vegetable broth
2 tablespoons fresh cilantro, chopped
1 lb freshly cooked oriental noodles (or packaged pre-cooked oriental noodles)

Steps:

  • Trim fat from pork and cut into 3/4 inch slices.
  • Place in shallow dish.
  • Blend the soy sauce and cornstarch together until smooth and free of lumps.
  • Pour soy mixture over pork, stirring until all pieces are coated.
  • Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
  • Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
  • Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
  • Using a slotted spoon, transfer to a plate and keep warm.
  • Drain the pork, reserving the marinade.
  • Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
  • Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.

SPICY CASHEW PORK



Spicy Cashew Pork image

Make and share this Spicy Cashew Pork recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 36m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon medium-dry sherry
2 teaspoons cornstarch
3 tablespoons soy sauce
2 teaspoons sesame oil
3/4 lb boneless pork loin, thinly sliced,then cut into 2 by 1/4 inch strips
1 teaspoon sugar
3 tablespoons peanut oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
1/2 teaspoon dried hot red pepper flakes
1 large red bell pepper, cut into 1/4 inch thick strips
1/2 lb snow peas, trimmed
1 cup salted roasted cashews

Steps:

  • Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
  • Add pork, stirring to coat well, and let stand 10 minutes.
  • Stir together sugar and remaining 2 tblsps soy sauce.
  • Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
  • Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
  • Add bell pepper and stir-fry 2 minutes.
  • Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
  • Transfer vegetables to a bowl.
  • Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
  • Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
  • Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
  • Serve with steamed rice.

Nutrition Facts : Calories 537.3, Fat 39.2, SaturatedFat 8.9, Cholesterol 53.6, Sodium 1020.7, Carbohydrate 22.2, Fiber 3.6, Sugar 7.3, Protein 25.6

TANGY THAI PORK WITH NOODLES



Tangy Thai Pork With Noodles image

I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.

Provided by noway

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb boneless pork loin, cut into strips
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon honey
1 1/2 teaspoons cornstarch
1 1/2 teaspoons sesame oil
1/4 teaspoon crushed red pepper flakes
8 ounces uncooked thin spaghetti or 8 ounces rice noodles
2 teaspoons vegetable oil, divided use
4 cups broccoli florets
1 cup carrot, sliced 1/8 inch thick
1 red bell pepper, seeded and cut into thin strips
2 garlic cloves, minced
8 ounces mushrooms
bamboo shoot (optional)
water chestnut (optional)

Steps:

  • Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
  • Add pork, marinate while preparing pasta and vegetables or up to overnight.
  • Cook spaghetti or rice noodles according to package directions, drain.
  • Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
  • Add vegetables and saute until crisp-tender (about 5 minutes).
  • Remove vegetables from skillet and keep warm.
  • Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
  • Return vegetables to skillet, heat through and serve.

CRUNCHY CASHEW PORK



Crunchy Cashew Pork image

"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 teaspoons cornstarch
1/2 cup chicken broth
1/4 cup red wine vinegar
2 tablespoons soy sauce
2 teaspoons plus 2 tablespoons canola oil, divided
3/4 pound boneless pork, cut into thin strips
1 cup thinly sliced carrots
1 cup fresh broccoli florets
3 green onions, thinly sliced
1/2 cup cashews
Hot cooked rice

Steps:

  • In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 335 calories, Fat 22g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 633mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

SWEET 'N' SOUR CASHEW PORK



Sweet 'n' Sour Cashew Pork image

A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

2 tablespoons cornstarch, divided
1 tablespoon sherry or chicken broth
1 pork tenderloin (1 pound), cut into 1-inch pieces
1/4 cup sugar
1/3 cup water
1/4 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
3 tablespoons ketchup
1 tablespoon canola oil
1/3 cup unsalted cashews
1/4 cup chopped green onions
2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 pound fresh snow peas (3 cups)
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice, optional

Steps:

  • In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.

Nutrition Facts : Calories 371 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

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From frinkfood.com


DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE
Cook until heated through, then stir in pepperoni. Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
From cooking-right.net


SPICY PORK DAN DAN - MANITOBA PORK
Directions. In medium bowl, whisk together broth, sherry, soy sauce, peanut butter, sambal oelek, cornstarch, brown sugar and sesame oil until thoroughly combined. Set aside. In large skillet, heat oil over medium-high heat. Sauté ground pork until thoroughly cooked and no pink remains, breaking up larger pieces with spatula, about 15 minutes.
From manitobapork.com


BEST WESTERN FOOD RECIPES: DAN'S LAMB IN TANGY PEPPERONI AND …
1 dash worcestershire sauce ; 1 pinch dried thyme ; 1 pinch dried parsley ; salt and pepper to taste ; 1/2 cup chopped pepperoni ; 1 tomato, chopped ; 1/3 cup cashews ; Recipe. Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins heat the oil in a wok over medium-high heat, and evenly brown the lamb chops. set aside.
From westernfoodrecipesbook.blogspot.com


DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE RECIPE
Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside. Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni. Return chops to ...
From recipenode.com


ONE-PAN SWEET & SPICY CASHEW PORK TACOS RECIPE - HELLOFRESH
1. • Wash and dry produce. • Quarter lime. Pick cilantro leaves from stems. 2. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and garlic powder. Cook, breaking up meat into pieces, until browned, 4-5 minutes (it’ll finish cooking in the next step). Carefully drain any excess grease from pan.
From hellofresh.com


PORK CHOPS IN PEPPERONI SAUCE RECIPE - TRADITIONAL RECIPES - 2022
MethodPrep:15min ›Cook:30min ›Ready in:45min. Heat the oil in a wok over medium-high heat and evenly brown the pork chops. Set aside. Mix the garlic, onion and green pepper into the wok; cook until tender.
From en.sonuniigaam.in


PULLED PORK RECIPE WITH TANGY HATCH VINEGAR BARBECUE SAUCE
2022-05-17 Pork Shoulder, aka Pulled Pork From: "Pig Beach BBQ Cookbook" by Matt Abdoo and Shane McBride. Serves 8 to 10. 1 (8- to 10-pound) bone-in pork shoulder
From usatoday.com


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