Teriyaki Pork Fried Rice
Skip the take-out and make your own Teriyaki Pork Fried Rice!
INGREDIENTS
2 Tablespoons Canola Oil (Divided)
2 Beaten Eggs
2 Tablespoons Grated Ginger
2 Teaspoons Minced Garlic
1 Pound Lean Diced Pork
1 1/2 Cups Thinly Sliced Cabbage
1/2 Cup Finely Chopped Red Bell Pepper
1 Bunch Thinly Sliced Green Onions
1/2 Pound Thawed Frozen Peas & Carrots
3 Cups Cooked White Or Brown Rice
1/3 Cup Teriyaki Sauce
2 Tablespoons Low Sodium Soy Sauce
In a large-size sauté pan add 1 tablespoon canola oil over a medium-high heat. When hot add beaten eggs. Cook until just cooked through. Transfer eggs to a plate and set aside. Add remaining oil to skillet. When skillet is hot, add ginger and garlic. Cook and stir for 30 seconds. Add diced pork. Cook and stir for 5 minutes until cooked through and beginning to brown. Add cabbage, red bell pepper, green onions, peas and carrots. Cook and stir for 2 minutes until cabbage begins to wilt. Add cooked rice and eggs. Cook and stir for 4 minutes until combined and rice is warmed through. Add teriyaki sauce and soy sauce. Stir well to combine and heat through. Transfer to serving bowl and serve immediately. Serves 4
© Victoria Hart Glavin
Honey Marinated Pork Chops
I’m always looking for great ways to make pork chops. These Honey Marinated Pork Chops are easy to make and really yummy. You will just need to plan ahead a bit and marinate in the fridge for 12 to 24 hours. Serve with roasted Brussels sprouts and a side salad.
INGREDIENTS
8 Bone-In Rib Pork Chops (1 Inch Thick)
1 Cup Soy Sauce
4 Cups Orange Juice
3 Minced Garlic Cloves
1/2 Cup Dijon Mustard
1 Cup Honey
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a medium-size bowl combine soy sauce, orange juice, minced garlic, Dijon mustard, honey and cayenne pepper. Mix well with a wire whisk. Place pork chops into a large container or bowl. Pour marinade over pork chops and cover. Place in fridge for 12 to 24 hours. When ready to cook remove pork chops from marinade. Throw away marinade. Place pork chops onto a plate and season with kosher salt and pepper. Place into a grill pan over a medium-high heat. Cook for 10 to 15 minutes, turning only once. It’s a good idea to have a meat thermometer on hand. The internal temperature should read 145 degrees. Remove from pan and place onto and let rest for 3 to 4 minutes before serving. Serve warm. Serves 4 to 8 depending on how hungry your crew is.
Fagiolini Dell’Occhio Con Contenne
Fagiolini Dell’Occhio Con Contenne, also know as Italian Beans and Pork, is a wonderful hearty winter dish that should do a good job of getting you through this snowstorm. I made this dish yesterday in anticipation of nasty weather on the way. So far everyone whose eaten is just can’t get enough.
INGREDIENTS
1 Pound Dried Cannellini Beans
3 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Ounce Lardo
2 Chopped Celery Stalks
2 Chopped Carrots
1 Large Chopped Red Onion
3 Cloves Minced Garlic
1/2 Cup Tomato Puree
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Pound Pork Rind (Parboiled And Cut Into 1/2 Inch Strips
Grated Parmigiano-Reggiano Cheese
Soak the beans overnight. Drain them and then boil them in fresh lightly salted water for 45 minutes to 1 hour until they are almost tender. Make sure that the water covers the beans. Remove from the heat. In a large-size sauté pan heat the olive oil, butter and lardo over a medium-high heat until hot. Add celery, carrots, onions, garlic, 1 cup water, kosher salt, pepper and tomato puree. Add pork rind and beans along with a bit of their cooking water. Cook for another 30 minutes over a medium heat. Remove from heat and transfer to serving bowl. Serve with grated Parmigiano. Serves 4.
Pork Tenderloin & Pork Chops 2 Ways
Many people ask me about cooking pork. The USDA recommends cooking all cuts of pork to at least an internal temperature of 160° F. This ensures that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures, depending on preference.
Color is not a reliable way to tell when pork is safe to eat. Use an instant read thermometer to remove the guesswork. Depending on the cut, roasting time should be about 30 minutes per pound at 350° F.
Best Cooking Methods:
Center Cut Loin Roast (Loin): Braise, Grill, And Roast
Crown Roast of Pork (Loin): Roast
Pork Loin Chops (Loin): Broil, Grill, Pan-Fry, And Sauté
St. Louis Style Spare Ribs (Loin): Braise, Grill
Baby Back Ribs (Loin): Broil, Grill,
Tenderloin (Loin): Broil, Grill, Roast, Pan-Fry, And Sauté
Pork Spare Ribs (Belly): Braise, Grill
Fresh Whole Ham (Leg): Braise, Roast
Pork Cutlets (Leg): Sauté
Pork Butt (Shoulder): Braise, Roast, And Stew
Marinated Pork Tenderloin
Marinate tenderloin in your favorite marinade for 2 to 12 hours. Grill over a medium heat, about 3 minutes per side, until target temperature or sear in an oven-proof sauté pan, then place in a preheated 450° F oven, 15 to 20 minutes, until target temperature is reached. Remove from oven and allow to rest 10 minutes before slicing.
Pork Chops 2 Ways
Classic
INGREDIENTS
Pork Chops
Kosher Salt
Freshly Ground Pepper
Olive Oil
Preheat your oven to 400° F. Season any style chops with the kosher salt and pepper. Heat ovenproof sauté pan over a medium-high heat; add 1 tablespoon olive oil to pan and sear chops on both sides until golden. Place in oven for 15 minutes, or until target temperature is reached. Remove from oven and allow to rest 10 minutes before serving.
Cranberry Pecan Stuffed
INGREDIENTS
Butterflied Boneless Pork Chops
Butter
Chopped Onion
Garlic Clove
Diced Celery
Cubed Bread
Dried Cranberries
Chopped Pecans
Sage
Thyme
Chicken Stock
Kosher Salt
Freshly Ground Pepper
Make sure to use butterflied, boneless chops for this recipe. Preheat your oven to 350° °F. Sauté in 3 Tablespoons butter until soft, 1 small chopped onion, 1 minced garlic clove, 1 rib diced celery. Add 2 cups cubed bread, 1/4 cup dried cranberries, 1/4 cup chopped pecans, 1 teaspoon sage, 1 teaspoon thyme, 3/4 cup chicken stock, kosher salt and pepper. Stuff chops with stuffing. Brush chops with melted butter and bake for 40 minutes or until target temperature has been reached.
Bastille Day Roast Pork
This spice mixture rubbed onto the pork is a classic French combination of warm spices called Quatre-Épices which literally means four spices. Once the pork begins roasting, the aroma of the Quatre-Épices will fill your kitchen and make you dream of being in France.
INGREDIENTS
1 Trimmed Boneless Pork Loin Roast
1 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Cloves
1/3 Cup Dry White Wine
2/3 Cup Chicken Broth
Preheat your oven to 350º F. Pat your pork dry with paper towels. In a small size bowl combine the kosher salt, cinnamon, pepper, nutmeg and cloves. Mix well and then rub the spice mixture all over the pork. Put the pork roast onto a rack that fits into a roasting pan. The smaller the roasting pan the better. Place into the oven and roast for about 1 hour. The center should read 155º F when you insert a meat thermometer. Remove from the oven and transfer to a warm serving platter. Let stand for 15 minutes. This will set the juices and the meat will continue to cook a bit more and should reach 160º F. Letting it stand makes it easier to slice as well. While the pork roast is resting place the roasting pan over a burner and turn the heat up to a high heat. Add the white wine. Bring to a boil and stir until the browned bits are loosened from the bottom of the pan. Add the chicken broth and let boil for another 2 minutes. Stir constantly. Remove from the heat and skim off the fat. Pour the pan juices into a gravy boat or pitcher and serve along with the pork roast. You may want to also serve this dish with applesauce. Serves 6
I’ll bet you counted more than four spices in that ingredient line-up didn’t you? Here is a bit about Quatre-Épices:
Quatre-Épices or “Four Spices” usually includes four or five spices and are commonly used in French cuisine. In many French households the combination of spices are mixed in advance and kept on hand. This is a great idea as it gives the spice combination a chance to really meld together.
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
Pork Tenderloin In Mustard Sauce
This pork tenderloin is a big hit in my house and a perfect weekend dish. These spring days are numbered so let’s get these comfort food meals in before summer gets here.
INGREDIENTS
2 Medium Size Pork Tenderloins
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1/2 Cup Chopped Shallots
4 Tablespoons Butter
1 Cup Sliced Mushrooms
1/2 Cup Chicken Broth
1/2 Cup White Wine
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
Preheat your oven to 425º F. Smear the pork tenderloins with the kosher salt and pepper. Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes. In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat. Add the sliced mushrooms and cook for 3 minutes. Add the chicken broth and the white wine. Turn the heat to low and cook for another 10 minutes. Stir in the Dijon mustard and cook for 1 minute. Add the sour cream and combine well. Cook for 3 more minutes. Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent. Slice the pork into medallions and place onto a serving platter. Drizzle the medallions with the mustard sauce and serve. Serves 6
Apricot Pork Tenderloin
Some people like to cook lamb for Easter and some people like to cook ham or pork tenderloin. Here is such an easy recipe for pork tenderloin. The key to this dish is to brine the pork tenderloin before cooking. It makes all of the difference in the world.
INGREDIENTS
2 Large Pork Tenderloins
1 1/2 Cup Apricot Preserves
6 Minced Garlic Cloves
4 Teaspoons Of Either Ground Ginger Or Freshly Grated Ginger
3 Tablespoons Soy Sauce
2 Tablespoons Hot Water
Brine:
8 Cups Water
1/2 Cup Sugar
1/4 Cup Kosher Salt
Remove the pork tenderloins from their packages and rinse. Place into a large size, but shallow bowl. Pour the brine over the tenderloins and cover with plastic wrap. Place into the fridge for 3 or more hours. When you are ready to cook remove from the fridge and pat dry with paper towels. Set aside. Make the apricot sauce by combining the apricot preserves, minced garlic cloves, ginger, soy sauce and hot water into a medium size bowl. Mix well with an electric mixer. Place the tenderloins into a large parchment paper lined baking dish. Preheat your oven to 400º F. Pour the apricot sauce over the tenderloins and bake, uncovered, for 45 minutes to 1 hour. Check for doneness at 45 minutes. Remove from the oven and tent with foil for 10 minutes. Slice and transfer to a serving platter. Serve warm. Serves 6
NOTE: Make sure the sugar and salt are well dissolved when making the brine.
Brussels Sprouts With Bacon
I love bacon! Did I say that I love bacon? I have always loved bacon and what could be better than Brussels Sprouts & Bacon?! I guess if you are not a fan of Brussels sprouts then that is an issue, but try them with bacon and you just may change your mind.
INGREDIENTS
30 Trimmed Brussels Sprouts
8 Bacon Slices
2 Tablespoons Olive Oil
3 Cloves Minced Garlic
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1/4 Cup Toasted Pine Nuts
Preheat your oven to 350º F. Place the pine nuts onto a parchment paper lined baking sheet and put into the oven from 5 to 10 minutes. You will want the pine nuts to be toasted, but not overcooked. Remove the pine nuts from the oven and set aside. Fill a medium size saucepan with 1 inch of water. Bring the water to a boil over a high heat. Add the trimmed Brussels sprouts and boil for 3 minutes. Reduce the heat to low and simmer for 6 minutes with the lid on. You will want the sprouts to be tender, but not mushy. Remove from the heat and drain. Set aside. In a large sauté pan add the bacon. Cook over a medium low heat until nice and browned. Remove from the heat and place the bacon on paper towels to soak up the grease. Crumble the bacon. Pour the bacon fat from the sauté pan. Add the olive oil to the sauté pan and heat over a medium high heat. Add the Brussels sprouts, garlic, kosher salt and pepper. Cook for 5 minutes. Stir occasionally. You will want the spouts to be browned. Transfer to a serving bowl and sprinkle with the crumbled bacon and toasted pine nuts. Serves 8
Tip: If you want to lower the fat in this dish then use turkey bacon instead of regular pork bacon.
