Pork And Veggie Saute Recipes

PORK AND VEGGIE SAUTE

Steps:

• In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate., Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.

PORK & VEGGIE SAUTé

Steps:

• Slice pork tenderloin in half lengthwise; then slice crosswise into 1/4-inch thick slices.
• Melt butter in 12-inch skillet over medium-high heat until sizzling. Add pork; sauté 4-5 minutes or until pork is browned and cooked through.
• Add vegetables, garlic and salt; sauté 4-5 minutes or until vegetables are crisply tender.
• Serve over rice, if desired.

LEFTOVER PORK AND VEGETABLES

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.

PORK AND VEGGIE SAUTE

Steps:

• Slice pork tenderloin in half lengthwise; then slice crosswise into 1/4-inch thick slices.
• Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
• Add pork.
• Saute 4-5 minutes or until pork is done. Remove from skillet.
• Melt remaining 1 Saute Express® square in skillet. Add stir-fry vegetables, onion and water chestnuts. Cook 4 to 5 minutes or until tender; stir in pork.

SAUTEED PORK WITH GINGER & GARLIC

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.

OVEN-ROASTED PORK AND VEGETABLES

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.

ITALIAN PORK AND VEGETABLE SAUTE

Steps:

• Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to plate.
• Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
• Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 minute. Season with salt and pepper. Serve hot.

PORK AND VEGGIE SAUTE

Steps:

• In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
• Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
• In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.