Fruit And Vegetable Pork Recipes

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LEFTOVER PORK AND VEGETABLES



Leftover Pork and Vegetables image

When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup chopped red onion
1/2 cup chopped sweet red or chopped green pepper
1 celery rib, chopped
1 tablespoon olive oil
1 cup cubed cooked pork (1/2-inch cubes)
3/4 cup frozen sliced carrots, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup pork gravy
1/3 cup chicken broth
2 tablespoons soy sauce
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

Nutrition Facts :

PORK AND VEGETABLE/FRUIT KABOBS



Pork and Vegetable/fruit Kabobs image

On labor day we had a kabob feast and I came up with this one on my own. We really enjoyed the sweet taste of the pineapple combined with onion and mushrooms. Hope you enjoy. Prep time includes Marinade time.

Provided by Nimz_

Categories     Pork

Time 2h12m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup frozen orange juice concentrate (thawed)
2 tablespoons white wine vinegar or 2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1/2 teaspoon dried savory, crushed
1/4 teaspoon fresh ground pepper
1 lb lean boneless pork (I use butterfly pork loins)
mushroom
1 -2 onion, slices in chunks
1 (8 -16 ounce) can pineapple chunks

Steps:

  • For Marinade: Combine all marinade ingredients.
  • To Prepare Meat:.
  • Trim fat from meat.
  • Cut pork into 1 inch cubes.
  • Place pork in a plastic bag and pour marinade over the pork to coat well.
  • Seal bag and turn pork to coat well.
  • Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
  • To Prepare Kabobs:.
  • Remove pork from bag, reserving marinade.
  • On long metal skewers, alternate pork, onion, mushrooms and pineapple leaving about 1/8 inch between pieces.
  • Grill kabobs on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time.

Nutrition Facts : Calories 310.7, Fat 13.3, SaturatedFat 3.2, Cholesterol 66.9, Sodium 564.3, Carbohydrate 21.2, Fiber 1.3, Sugar 18.4, Protein 26.4

SKEWERED PORK, FRUIT AND VEGETABLE



Skewered Pork, Fruit and Vegetable image

Make and share this Skewered Pork, Fruit and Vegetable recipe from Food.com.

Provided by morgainegeiser

Categories     African

Time 35m

Yield 3 serving(s)

Number Of Ingredients 14

1 1/2 lbs pork loin, cut in 1 inch pieces
1 1/2 medium green peppers, cut in 1 inch pieces
15 cherry tomatoes
1 medium pineapple, cut in 1 inch pieces
3 ounces onions, chopped
1/2 cup water
1/4 cup white vinegar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon pepper
1 1/2 cups rice, cooked
3 large skewers

Steps:

  • Place pork, peppers, tomatoes, pineapple and onions in large mixing bowls.
  • Add water, vinegar, salt, curry, turmeric, paprika and pepper.
  • Mix well and marinate for 4 hours.
  • Divide first 4 ingredients into 3 equal portions and thread alternately on skewers.
  • Broil on a rack 4 inches fro heat, 12 to 15 minutes, turning frequently until meat is cooked.
  • Pour marinade in a saucepan; add tomato puree and cook until thick.
  • Place each skewer on 1/2 cup rice, divide sauce into 3 equal portions and serve over meat and rice.
  • NOTE: Cooking time does not include marinading time.

Nutrition Facts : Calories 1025.9, Fat 33.1, SaturatedFat 11.3, Cholesterol 136.1, Sodium 496.6, Carbohydrate 126.4, Fiber 8.4, Sugar 34.7, Protein 54.9

FRUIT AND VEGETABLE PORK



Fruit and Vegetable Pork image

I had apples that needed using and a small can of sauerkraut in my cupboard and went from there. A little different, delicious and so easy. The sauerkraut, apples and brown sugar give the chops a sweet and sour flavor.

Provided by Shirl Soots

Categories     Pork Recipes

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 pork chops
2 apples, cored and diced with peel
8 ounces sauerkraut
½ cup packed brown sugar
½ onion, chopped
1 tablespoon cornstarch
ground black pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Add chops and brown well. Top with apple slices.
  • Meanwhile, in a medium bowl combine the sauerkraut, sugar and onion and mix all together. Thicken slightly with cornstarch. Place this mixture over the chops and apples and season with pepper to taste.
  • Reduce heat to medium low. Cover skillet and cook all for 15 to 20 minutes or until chops are cooked through. Serve hot.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 42 g, Cholesterol 37.1 mg, Fat 13.4 g, Fiber 3.4 g, Protein 14.6 g, SaturatedFat 3.3 g, Sodium 400 mg, Sugar 35.3 g

GRILLED PINEAPPLE PORK & VEGETABLES



Grilled Pineapple Pork & Vegetables image

Celebrate spring with a tasty grilled dinner. The pork takes just an hour to marinate, so you'll enjoy a little hands-free time with this carefree meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 12

1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup olive oil, divided
2 garlic cloves, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried oregano
3/4 teaspoon pepper, divided
3/4 teaspoon salt, divided
2 pounds pork tenderloin, cut into 3/4-inch slices
1 pound fresh asparagus, trimmed
4 medium carrots, halved lengthwise
1 large sweet red pepper, halved
1 bunch green onions, trimmed

Steps:

  • Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

Nutrition Facts :

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK



Stir-Fried Vegetables with Chicken or Pork image

I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork.

Provided by Nishana Lee

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 16

2 tablespoons vegetable oil
½ pound boneless skinless chicken breasts, cut into cubes
2 cloves garlic, chopped
2 tablespoons oyster sauce
1 cup chopped broccoli
1 cup sliced green bell pepper
1 cup sliced carrots
1 cup sliced napa cabbage
1 cup sliced celery
1 cup fresh bean sprouts
1 cup sliced zucchini
1 cup chopped green onions
1 teaspoon salt
½ cup water
2 tablespoons mushroom soy sauce
1 tablespoon cornstarch

Steps:

  • Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  • Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  • In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 14.7 g, Cholesterol 32.9 mg, Fat 8 g, Fiber 4.1 g, Protein 16.9 g, SaturatedFat 1.3 g, Sodium 1174.7 mg, Sugar 5.3 g

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY



Hearty Roasted Pork Loin & Vegetables Recipe by Tasty image

Here's what you need: pork loin, olive oil, kosher salt, McCormick® Hearty Spice Blend, brussels sprouts, butternut squash, large red onion

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Time 1h20m

Yield 6 servings

Number Of Ingredients 7

1 pork loin, 3 pound (1.3 kilograms)
2 tablespoons olive oil, divided
1 tablespoon kosher salt
3 tablespoons McCormick® Hearty Spice Blend, divided
3 cups brussels sprouts, (about 12 ounces) ends trimmed and halved lengthwise
3 cups butternut squash, (about 12 ounces-360 grams), cut into ½-inch (1.24 cm) pieces
1 large red onion, cut into 1 in (2.54 cm) pieces

Steps:

  • Preheat the oven to 425°F (220°C).
  • Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
  • Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
  • Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
  • Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
  • Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
  • Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
  • Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
  • Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
  • Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 20 grams, Fiber 4 grams, Protein 25 grams, Sugar 4 grams

OVEN-ROASTED PORK AND VEGETABLES



Oven-Roasted Pork and Vegetables image

Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

3 tablespoons olive or vegetable oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
16 to 20 small red potatoes (about 2 lb), cut in half
6 to 8 medium carrots (about 1 lb), cut into 2-inch pieces
2 small onions, cut into wedges
2 pork tenderloins (about 3/4 lb each)

Steps:

  • Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
  • In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
  • Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

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