PORK WITH TANGY MUSTARD SAUCE
Meet the Cook: About any side dish would accompany this entree well. In summer, we like to have our homegrown sweet corn and cheesy potatoes hot off the grill, a cold salad and green vegetables alongside it. If you ever have leftovers - it's rare that we do! - the pork would be good in a breakfast casserole or omelet. -Ginger Johnson, Farmington, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Rub roast with oil. Combine mustard, garlic powder and ginger, rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. , Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.
Nutrition Facts : Calories 158 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 143mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 18g protein.
PORK WITH TANGY CITRUS SAUCE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Finely grate zest from one orange into a small bowl, then squeeze 1 cup juice from oranges. Stir in lime juice. Set aside.
- Season pork with salt and pepper, then press in flour to coat, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high until shimmering. Add pork and cook until golden brown on both sides, 2 to 3 minutes per side. Transfer to a plate. Reduce heat to medium and add remaining tablespoon oil. Add onion, season with salt, and cook, scraping up browned bits, until crisp-tender, 2 minutes. Add garlic and cook 1 minute, stirring.
- Add juices and zest and bring to a boil and cook until reduced by 1/4 about 3 minutes. Stir in 1 to 2 teaspoons sugar, if desired. Return pork to pan and simmer until sauce is slightly thickened, 1 to 2 minutes.
SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY
A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 30m
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
- Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.
Nutrition Facts : Calories 318 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium
SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER
Steps:
- Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tablespoons soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
TANGY PORK TENDERLOIN
A simple marinade adds sweet flavor and tangy zip to juicy pork. "No one will ever guess there are only four ingredients in this sauce," reports Christopher Bingham of Lansing, Michigan. "For a spicier version, add more chili powder," he recommends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally. , Drain and discard marinade. Grill pork, covered, over indirect medium heat for 8-9 minutes on each side or until meat juices run clear and a thermometer reads 160°-170°. , In a saucepan, warm the reserved sauce; serve with pork.
Nutrition Facts :
DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE
This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.
Provided by DANNII
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
- Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
- Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g
DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE
This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.
Provided by DANNII
Categories Pork Recipes
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
- Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
- Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g
SWEET 'N' SOUR CASHEW PORK
A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.
Nutrition Facts : Calories 371 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
DAN'S PORK IN TANGY PEPPERONI AND CASHEW SAUCE
This sauce was an experiment that turned out amazingly delicious...and I thought I'd use it for my debut at allrecipes.com! I suggest you use a wok for this recipe.
Provided by DANNII
Categories Pork Recipes
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat the oil in a wok over medium-high heat, and evenly brown the pork chops. Set aside.
- Mix the garlic, onion, and green pepper into the wok, and cook until tender. Stir in the chicken broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt, and pepper. Cook until heated through, then stir in pepperoni.
- Return chops to wok. Cover wok, and continue cooking 15 minutes over medium heat, until sauce has thickened and pork chops are cooked to desired doneness. Mix in the tomato and cashews, and cook until heated through. Scoop sauce over chops and garnish with basil sprigs to serve.
Nutrition Facts : Calories 729.8 calories, Carbohydrate 17.4 g, Cholesterol 111.1 mg, Fat 52.4 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 15.1 g, Sodium 1196.9 mg, Sugar 5.7 g
PORK CHOPS WITH TANGY ONION SAUCE
QUICK AND EASY! The "to die for" sauce perks up the pork chops from the ordinary! Goes well with any vegetable for a quick 30-minute meal. Dear Hubby loves this dish!!
Provided by Seasoned Cook
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper pork chops. Place in skillet with vegetable oil. Fry on low heat until done. Remove chops.
- Place onions in skillet and saute. Pour off any excess oil.
- Place chops back in skillet and add remaining ingredients. Cover with lid and cook on LOW heat for approximately 15 minutes.
- Serve pork chops with sauce on top.
- ENJOY!
SPICY CASHEW PORK
Make and share this Spicy Cashew Pork recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 36m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together Sherry, cornstarch, and 1 tblsp soy sauce, then stir in sesame oil.
- Add pork, stirring to coat well, and let stand 10 minutes.
- Stir together sugar and remaining 2 tblsps soy sauce.
- Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
- Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds.
- Add bell pepper and stir-fry 2 minutes.
- Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes.
- Transfer vegetables to a bowl.
- Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds.
- Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes.
- Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.
- Serve with steamed rice.
Nutrition Facts : Calories 537.3, Fat 39.2, SaturatedFat 8.9, Cholesterol 53.6, Sodium 1020.7, Carbohydrate 22.2, Fiber 3.6, Sugar 7.3, Protein 25.6
CRUNCHY CASHEW PORK
"I enjoy the crunchiness of the cashews and fresh veggies in this colorful medley," relates Myra Innes from Auburn, Kansas. "Besides being quick to fix, it's pretty enough to serve company."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.
Nutrition Facts : Calories 335 calories, Fat 22g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 633mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CASHEW & PORK STIR FRY
This recipe comes from Simple Cooking Thai & Chinese. Uses ingredients that should be easily obtained here in the states. Note: At the suggestion of reviewers I have increased the marinade ingredients.
Provided by Galley Wench
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork and cut into 3/4 inch slices.
- Place in shallow dish.
- Blend the soy sauce and cornstarch together until smooth and free of lumps.
- Pour soy mixture over pork, stirring until all pieces are coated.
- Cover with plastic wrap and marinade in refrigerator for at least 30 minutes.
- Heat nonstick skilled untiol hot, add the cashew nuts and dry-fry for 2-3 minutes until toasted, stirring frequently. Transfer to a place and reserve.
- Heat a wok or large skillet, add 2 tablespoons of oil, and when hot, add the leeks, ginger, garlic and bell pepper and stir fry for 5 minutes or until soft.
- Using a slotted spoon, transfer to a plate and keep warm.
- Drain the pork, reserving the marinade.
- Add the remaining oil to the wok and, when hot, add pork, and stir-fry for 5 minutes until brown.
- Return the reserved vegetables to the wok with the marinade and stock. Bring to a boil and simmer for 2 minutes, or until sauce thickens. Stir in toasted cashews and chopped cilantro and serve immediately with freshly cooked noodles.
PORK IN TANGY PEPPERONI AND CASHEW SAUCE
Make and share this Pork in Tangy Pepperoni and Cashew Sauce recipe from Food.com.
Provided by Dudemickgal
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a wok over med-high heat and evenly brown pork chops. Set aside.
- Mix garlic, onion and pepper into wok, and cook until tender. Stir in broth, wine, and tomato paste. Mix in Worcestershire sauce, thyme, parsley, salt and pepper. Cook until heated through, then stir in pepperoni.
- Return chops to wok. cover wok and continue cooking 15 minutes over med heat until sauce has thickened and chops are cooked to desired doneness. Mix in tomato and cashews and cook until heated through. Scoop sauce over chops and garnish with basil sprig.
Nutrition Facts : Calories 848.7, Fat 55.3, SaturatedFat 15.9, Cholesterol 182.8, Sodium 1358.2, Carbohydrate 18.1, Fiber 2.8, Sugar 6.3, Protein 58.6
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