Poke Me Pork Recipes

POKE ME PORK

POKE ME PORK image

Categories Sauce Pork Roast Christmas Thanksgiving New Year's Eve Dinner Christmas Eve

Yield 4 people

Number Of Ingredients 16

Ingredients

Pork Roast
Olive Oil
Salt
Ground Black Pepper
¼ Onion chopped
2 Garlic cloves sliced
Curry Powder
Chili Powder
Sherry Wine
1 can of Chicken Broth
Cranberry juice
Butter
Cinnamon
Garlic Powder
2 Apples
Flour

Steps:

Flour pork-press all sides in flour. Sautee fresh garlic and onions in enough olive oil to coat until onions start to brown. Add pinch of salt and pepper. Add ¼ tsp of curry powder (enough to spread around, don't go crazy). Add ¼ tsp of chili powder. Add enough Sherry wine to spread around bottom of pan. Heat to medium high. Brown each side of pork. Remove pork and set aside. Add 1 cup of cranberry juice, 1 tsp curry powder, 1 tsp chili powder, 1 tsp salt , 1 tsp pepper and 1 tsp garlic powder. Add 1 cup sherry and 1 can of chicken broth with ¼ stick of butter. Bring to boil then let simmer. While simmering, add pork, cover for 2 hours. Sauce: About 15-20 minutes before pork has finished simmering, cut up apples and boil them in a pot. Mash apples in pot and set aside until pork has cooked. When pork has cooked, take pork out of pan and set aside. Add apples to sauce that pork was cooking in. Add 1 tsp of cinnamon and slowly stir 2 tbsp flour into sauce until sauce has thickened. If sauce does not come to a gravy-like thickness, then add more flour. Place pork back into gravy for two minutes to heat up. Place pork on plate, ladle gravy on top and serve it, bitch!

PORK LO MEIN

Pork Lo Mein image

Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 lb pork boneless loin
2 cups fresh sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
1/3 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons finely chopped gingerroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed*, if desired

Steps:

Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

Nutrition Facts : Calories 250, Carbohydrate 41 g, Cholesterol 25 mg, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg

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