Lemony Lettuce Nestled Ranch Pork Sliders Rsc Recipes

RANCH-RUBBED PORK LOIN

Steps:

• Preheat oven to 350 degrees F. Rub the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix all over the pork loin. Season with the pepper. Let rest at room temperature for up to 2 hours. Add 2 tablespoons oil to a large (12-inch) ovenproof saute pan and, just when the oil begins to swirl, add the pork loin and sear on all sides until golden, about 3 minutes each side. Remove to a plate. Toss the potatoes in the oil left in the pan. In a small bowl, mix together the brown sugar and remaining 2 tablespoons oil. Rub into the pork on all sides. Then place back into the pan and into the oven and surround with the sweet potatoes. Bake, stirring the sweet potatoes once or twice, until the pork is cooked through and the sweet potatoes are softened, about 40 minutes for medium. Remove the meat to a cutting board and let rest for 15 minutes before slicing. Skim off the excess fat from the pan. Toss the sweet potatoes with the Hidden Valley® Original Ranch® Salad Dressing. Keep warm until ready to serve.

SPICY PULLED PORK SLIDERS

Steps:

• For the sliders: Preheat the oven to 300 degrees F.
• In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
• Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
• Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
• For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
• Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.

RANCH PORK ROAST

Steps:

• Preheat oven to 350°. If desired, tie pork with kitchen string at 2-in. intervals to help roast hold its shape. Combine the next 5 ingredients; rub over roast. Place on a rack in a shallow roasting pan. Pour 1 cup water into pan., Bake, uncovered, until a thermometer reads 145°, 50-55 minutes. Let stand for 10-15 minutes before slicing.

ORIGINAL RANCH® PORK CHOPS

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture.
• Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately.

PORK SLIDERS ON KAISER ROLLS & MUSTARD-YOGURT DRESSING #RSC

Steps:

• First in a blender add the greek yogurt, lemon zest and grain mustard now pulse slightly until the mixture is creamy and smooth. Remove and chill before use. Next in a large mixing bowl add the ground pork, hidden valley ranch mix, black pepper, parmesan cheese, eggs, bread crumbs, shallots, Worcestershire, honey and using your hands mix the mixture until all ingredients are evenly incorporated. Next make 12 small Pattie portions and place on to a baking sheet and place into a 350 degree oven for 12 minutes. Next place the small patties on the Kaiser rolls and top each one off with the dressing, serve immediately.

LEMONY RANCH BAKED CHICKEN #RSC

Steps:

• 1. Preheat oven to 400 degrees F. and coat bottom of 9" x 13" inch baking dish with non-stick cooking spray.
• 2. Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness; Set aside.
• 3. In shallow bowl, combine flour, salt and freshly ground black pepper.
• 4. In second bowl, combine plain Greek yogurt, Hidden Valley Original Ranch Dressing and the juice of one freshly squeezed lemon.
• 5. In third bowl, combine the bread crumbs, grated Parmesan cheese, cayenne pepper, chopped fresh chives and zest of one lemon.
• 6. Dredge each chicken breast in flour mixture, then dressing mixture, then coat with bread crumb mixture.
• 7. Arrange coated chicken breasts in prepared baking dish and bake at 400 degrees F. for 20 - 25 minutes or until golden brown and cooked through.
• 8. Remove from oven. Serves 4.

PORK STEW WITH LETTUCE, ONIONS, LEMON AND DILL

Steps:

• Preheat oven to 350°F. Line bottom of heavy large ovenproof pot with half of romaine lettuce. Toss pork, onions, 1/4 cup lemon juice, dill, oil, sugar and lemon peel in large bowl to blend. Sprinkle generously with salt and pepper. Place pork mixture in pot. Top with remaining romaine lettuce. Bring to boil over high heat. Cover pot. Transfer to oven and bake until pork and onions are tender, about 1 hour 10 minutes.
• Strain juices from stew into medium saucepan; mix in cream. Boil until sauce thickens enough to coat spoon, about 10 minutes. Return sauce to stew. Season stew with salt, pepper and more lemon juice, if desired. Rewarm stew; transfer to large bowl and serve.

TROPICAL PULLED PORK SLIDERS

Steps:

• Rub roast with garlic and lemon pepper. Transfer to a 4-qt. slow cooker; top with pineapple and orange juice. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork and cooking juices to slow cooker. Stir in salsa; heat through. Serve with rolls.

WINE AND LEMON RANCH PORK CHOPS

Steps:

• Sprinkle pork chops with ranch dressing mix.
• Heat butter and olive oil in a skillet over medium-high heat. Add pork chops and cook until browned, 3 to 5 minutes per side. Reduce heat to medium and cook, flipping occasionally, until chops are barely pink in the centers, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Transfer chops to a warm platter; spoon on all but 1 tablespoon of fat from the pan. Pour broth, wine, and lemon juice into the pan and bring to a boil while scraping the browned bits off the bottom with a wooden spoon. Simmer until sauce is reduced to desired thickness. Spoon over the chops to serve.

LEMONY LETTUCE-NESTLED RANCH PORK SLIDERS #RSC

Steps:

• Preheat oven to 300 degrees.
• In a large mixing bowl combine the ground pork, bread crumbs, egg, 2 tablespoons of the seasoning mix, shallots, Parmesan cheese, salt and pepper, mixing well with clean hands just until well blended. Shape into small (approximately 1-inch diameter) balls/sliders.
• Mix remaining tablespoon seasoning mix with the Greek yogurt and lemon juice (reserve zest for later use), blending well; reserve, keeping chilled.
• Heat the oil in a large nonstick skillet over medium-high heat. Cook the sliders in batches, being careful not to crowd them, for about 5 minutes, or until browned on all sides, shaking the pan frequently to turn. Drain on paper towels and place in the oven while cooking the remaining batches.
• Place basil leaves into lettuce leaves; serve the sliders "nestled" into the basil/lettuce leaves topped with a small dollop of the Greek yogurt mixture; sprinkle with reserved lemon zest. Makes 4 main dish servings.