PORK WITH PERSIMMONS AND MUSTARD GREENS
Persimmons add sweetness and a splash of autumn color to roast pork.
Provided by Martha Stewart
Categories Pork Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Season pork with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Place pork in a 12-inch cast-iron or other heavy ovenproof skillet.
- Toss persimmons and garlic with oil; season with salt and pepper. Scatter around pork. Roast 15 minutes. Turn over persimmons, and continue to roast until pork reaches an internal temperature of 125 degrees, 20 to 25 minutes. Transfer pork to a cutting board, tent with foil, and let rest 15 minutes (pork will continue to cook as it cools). Meanwhile, if persimmons are still firm, roast until fork-tender.
- Transfer persimmons to a serving platter. Add mustard greens to pan. Season with salt, and saute over medium heat until tender, about 2 minutes. Transfer greens to platter. Add wine to pan, and cook until reduced by two-thirds. Thinly slice pork, and arrange on top of the persimmons and greens. Spoon sauce over top, and serve.
MUSTARD GREENS WITH PORK, STIR-FRIED
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
- Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
- Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams
STIR-FRIED PORK WITH MUSTARD GREENS
Make and share this Stir-Fried Pork with Mustard Greens recipe from Food.com.
Provided by Jane Gib
Categories Pork
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash greens and discard tough stems.
- Bring a large pot of water to a boil, add greens and time 2 minutes.
- Drain and rinse with cold water to stop the cooking.
- Drain again, then cut greens into long diagonal strips.
- In a medium bowl, combine cornstarch and water.
- Stir in sugar, soy sauce and rice wine.
- Cut pork into thin slices and add to the mixture.
- Marinate about 20 minutes, stirring occasionally.
- Heat oil in a preheated wok or large heavy skillet over medium heat.
- Add black bean sauce and stir-fry 1 minute, then add pork and stir-fry 2 minutes.
- Add mustard greens and water.
- Mix well and simmer gently about 4 to 5 minutes, until pork is cooked through and greens are tender.
- Season with pepper and serve.
FLATTENED PORK CHOPS WITH GREENS AND MUSTARD PAN SAUCE
Pounding bone-in pork chops thin means they cook faster for this hearty one-pan dinner.
Categories Mustard Pork Chop Mustard Greens Shallot Bon Appétit Dinner Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place shallot and mustard seeds in a small bowl or heatproof jar. Bring sugar, 1/4 cup vinegar, 1/2 teaspoon salt, and 2 tablespoons water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour over shallot and mustard seeds; set aside.
- Pound pork chops between 2 layers of plastic wrap to 1/4-1/2" thickness; season with salt and pepper. Heat 3 tablespoons oil in a large skillet over medium-high.
- Working in batches if needed, cook pork chops until browned and cooked through, about 3 minutes per side. Transfer to a large plate.
- Reduce heat to medium-low and add mustard, honey, remaining 2 tablespoons vinegar, and a splash of water to skillet. Bring to a simmer and cook, scraping up browned bits from bottom of skillet, until liquid is slightly reduced, about 1 minute. Season with salt and pepper. Remove pan sauce from heat.
- Place greens in a large bowl; season with salt and pepper. Drizzle warm sauce over greens and toss to coat. Drain shallot and mustard seeds.
- Serve pork chops with greens topped with pickled shallot and mustard seeds and drizzled with more oil.
PORK WITH MUSTARD SAUCE
Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
BLACK-EYED PEA, PORK, AND MUSTARD GREEN GUMBO
This is one of my favorite gumbos I make. The combination of ingredients may sound strange, but they go together so well and it is so delicious. Serve over warm white rice.
Provided by RFalgout
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h30m
Yield 24
Number Of Ingredients 24
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Season pork cubes with salt, pepper, and thyme to taste and place in a cast iron skillet.
- Cook pork cubes in the preheated oven until cooked through, about 30 minutes. Transfer pork from skillet to a bowl, reserving drippings.
- Cook and stir bacon in a 9-quart Dutch oven or heavy pot over medium heat until browned, 5 to 7 minutes. Remove bacon with a slotted spoon and place on a paper towel-lined plate, reserving bacon grease.
- Cook and stir okra in the bacon grease over medium heat until lightly browned, about 5 minutes. Transfer okra to a bowl, reserving bacon grease. Cook and stir smoked sausage in bacon grease until browned, about 5 minutes. Add onion, bell pepper, celery, and garlic to sausage; cook and stir until softened, 5 to 10 minutes.
- Stir 48 fluid ounces chicken stock into sausage mixture and bring to a simmer. Stir roux into broth mixture until dissolved and slightly thickened, 2 to 3 minutes. Slowly stir 48 fluid ounces chicken stock into thickened stock; bring back to a simmer.
- Mix pork, pork drippings, bacon, chili powder, paprika, 2 teaspoons black pepper, file powder, rosemary, 1 teaspoon thyme, bay leaves, and Creole seasoning into thickened chicken stock; simmer, stirring often and skimming off fat, until flavors blend, about 1 hour.
- Stir black-eyed peas, mustard greens, okra, diced tomatoes with green chile peppers, mushrooms, and remaining chicken stock into pork-stock mixture; simmer for 1 hour more.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 35.7 g, Cholesterol 89.3 mg, Fat 32.2 g, Fiber 6.6 g, Protein 34.6 g, SaturatedFat 12 g, Sodium 2025.5 mg, Sugar 3.4 g
MIXED GREENS WITH HAZELNUTS AND PERSIMMONS
I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.
Provided by Nicola
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine salad greens, persimmons, and hazelnuts in a large bowl.
- Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.
Nutrition Facts : Calories 245.1 calories, Carbohydrate 10.6 g, Fat 22.7 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.5 g, Sodium 441.8 mg, Sugar 0.6 g
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