Leftover Pork In Olive Sauce Recipes

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LEFTOVER PORK IN OLIVE SAUCE



Leftover Pork in Olive Sauce image

Adapted from the Woman's Day Encyclopedia of Cookery. The original recipe called for shortening, but I've substituted vegetable oil.

Provided by Chocolatl

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon chopped onion
1 cup water
2 1/2-3 cups leftover pork, sliced
1/2 cup chopped pimento stuffed olive

Steps:

  • Heat oil in a large skillet and stir in flour.
  • Cook, stirring, until light brown.
  • Add salt, paprika, brown sugar, lemon juice, onion and water.
  • Mix thoroughly and cook over low heat for 5 minutes, stirring constantly.
  • Add meat, cover, and cook over low heat until heated through, about 10 minutes.
  • Add olives and cook until heated through, about 5 minutes more.

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 TENDERLOIN WITH OLIVE-PICCATA SAUCE



Pork Tenderloin With Olive-Piccata Sauce image

Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) pork tenderloin
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil or 1 tablespoon butter
1 large garlic clove, minced
1/2 cup chicken broth or 1/2 cup stock
1 1/2 tablespoons lemon juice
1/3 cup thickly sliced lindsay manzanilla stuffed olives (or a combination) or 1/3 cup lindsay black pitted ripe olives (or a combination)
2 tablespoons chopped Italian parsley or 2 tablespoons chopped fresh curly-leaf parsley

Steps:

  • Cut pork crosswise into 1-inch thick slices.
  • Place slices between sheets of waxed paper or plastic wrap; pound (or use the heal of your hand) to flatten into 1/2-inch thick medallions.
  • Sprinkle thyme, salt and pepper over medallions.
  • Heat oil in a large nonstick skillet over medium heat until hot.
  • Add medallions; cook 4 minutes per side or until no longer pink in center.
  • Transfer to a serving plate; keep warm.
  • Add garlic to drippings in skillet; cook and stir 30 seconds.
  • Add broth and lemon juice; boil gently over medium-high heat 3 minutes or until reduced by half.
  • Stir in olives; heat through.
  • Spoon sauce over medallions; top with parsley.

Nutrition Facts : Calories 192.8, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 443.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 24.1

PORK IN OLIVE OIL MARINADE



Pork in Olive Oil Marinade image

A light Mediterranean meal that is prepared in no time. Serve with French bread.

Provided by Marlies Monika

Categories     Pork Tenderloin

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
1 ½ pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped
3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper

Steps:

  • Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
  • In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

Nutrition Facts : Calories 311.5 calories, Carbohydrate 2 g, Cholesterol 73.6 mg, Fat 20.9 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 3.7 g, Sodium 59.7 mg, Sugar 0.1 g

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