Pork....The Other White Meat

[Karenluvs6]

{chef} Fiesta Pork Tenderloin with Oven-Roasted Vegetables {chef}

Estimated Times: Est. preparation time: 9 mins
Est. cooking time: 40 mins
Est. standing time: 5 mins



Source:

Ingredients
1 1/2 pounds pork tenderloin
2 small baking potatoes, quartered
2 small green and/or red bell peppers, sliced
1 medium onion, coarsely chopped
2 tablespoons vegetable oil
1 (1.25-oz.) package fajita seasoning mix



Directions
Garnish suggestions: ORTEGA Salsa Prima, sour cream

PREHEAT oven to 400°F. Line roasting pan or 15x10-inch jelly-roll pan with foil.

PLACE tenderloin, potatoes, bell peppers, onion, oil and seasoning mix in large heavy-duty plastic bag; shake to coat. Place tenderloin in center of prepared pan. Arrange vegetables around tenderloin.

BAKE, stirring vegetables halfway through, for 40 to 45 minutes or until tenderloin reaches an internal temperature of 170°F and potatoes are tender. Let stand for 5 minutes before serving. Garnish as desired.


Servings: 4

[Karenluvs6]

Sage Roasted Pork Tenderloin and Beans

Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 35 mins


Ingredients
2 (15-oz.) cans great Northern beans, or navy beans, rinsed and drained
1 (14-oz.) can artichoke hearts, rinsed, drained and quartered
1 (14.5-oz.) can diced tomatoes with roasted garlic, undrained
1 teaspoon finely grated lemon peel, or double the amount of lemon juice
1 teaspoon dried sage, divided
2 (12-16 oz.) pork tenderloins
2 large clove garlic, cut into slivers
2 teaspoons olive oil



Directions
Preheat oven to 425°F.

Combine beans, artichoke hearts, tomatoes, lemon peel and 1 teaspoon of the sage; place in a 13x9-inch baking pan.

Cut slits in tenderloins with a sharp paring knife and insert slivers of garlic; sprinkle pork lightly with remaining 1 teaspoon sage and salt and pepper to taste. Place on top of bean mixture; drizzle with oil.

Roast until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.


Servings: 8

[Karenluvs6]

Spicy-Hot Pork Chops


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 9 mins


Ingredients
4 pork chops, 3/4-inch thick
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (8 3/4-oz) can whole kernel corn, drained
2 tablespoons chopped fresh cilantro
2 teaspoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon crushed dried red pepper, (use up to 1 tsp.)
1/2 teaspoon hot pepper sauce
1 tablespoon vegetable oil
3/4 cup chopped onion



Directions
In a medium bowl combine black beans, tomatoes and green chiles, corn, cilantro, garlic, cumin, red pepper and hot pepper sauce. Set aside. Heat a large skillet over medium-high heat. Brush chops lightly with oil and brown on each side, about 4 minutes; Add onion to skillet. Cook, stirring often, until onion is tender but not brown. Stir in bean mixture; bring to boiling. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes or until chops are just done.

Serve bean mixture with chops. Serves 4.


Servings: 4

[Karenluvs6]

Stuffed Pork Tenderloin with Cilantro-Lime Pesto


Estimated Times: Est. preparation time: 17 mins
Est. cooking time: 55 mins




Ingredients
1 1/2 pounds pork tenderloin
3 large clove garlic, peeled
1/2 onion, cut into chunks
1/2 cup lightly packed fresh cilantro
2 tablespoons lime juice
1 teaspoon diced jalapeños
2 tablespoons corn oil
1/2 cup shredded Monterey Jack or crumbled cotija cheese



Directions
Topping: ORTEGA® Green Chile Picante Sauce

PREHEAT oven to 400°F.

CUT tenderloin lengthwise almost in half. Open; lay flat between two pieces of waxed paper. Pound with meat mallet or rolling pin to 1/2-inch thickness.

PLACE garlic, onion, cilantro, lime juice and jalapeños in food processor or blender; cover. Process until coarsely chopped. Process, while slowly adding corn oil, for 10 to 15 seconds or until mixture is slightly smooth. Spread half of cilantro mixture over tenderloin; top with cheese. Roll up; secure with string. Spread remaining cilantro mixture over top. Place on rack in roasting pan.

BAKE for 55 to 60 minutes or until internal temperature of 170°F is reached. Cool for 5 minutes. Remove string; slice. Serve with picante sauce.


Servings: 4

[Karenluvs6]

Salsa Pork Chops and Potatoes Skillet Dinner



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 16 mins



Ingredients
4 (4-6-oz.) pork chops, 1/2-inch thick
4 cups refrigerated diced potatoes
1 (1.25-oz.) package taco seasoning mix
2 tablespoons vegetable oil
1 (16-oz.) jar salsa prima-homestyle mild



Directions
Place pork, potatoes and seasoning mix in large, heavy-duty plastic bag; shake to coat. Heat oil in large skillet over medium-high heat. Add pork; cook for 2 to 3 minutes on each side. Top with salsa and potatoes. Reduce heat to low; cover. Cook for 12 to 15 minutes or until pork is no longer pink in center.


Servings: 4

[Karenluvs6]

Stir-Fried Southwestern Pork Salad




Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 5 mins


Ingredients
3 boneless pork chops, cut into 1/2-in. cubes
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon lemon pepper
1/4 teaspoon crushed red pepper
1/8 teaspoon salt
3 cups torn spinach
3 cups torn iceberg lettuce
1 (15 oz.) can black beans, rinsed and drained
1 cup chopped plum tomatoes
1 medium yellow bell pepper, cut into thin bite-size strips
2 tablespoons chopped red onion
1/2 teaspoon olive oil



Directions
For dressing, in a small bowl combine 2 tablespoons oil, vinegar, honey, lime juice, lemon pepper, crushed red pepper and salt. Toss together next six ingredients and set aside. Heat 1/2 teaspoon oil in nonstick skillet over medium-high heat. Cook and stir pork cubes for 4-5 minutes or until cooked through. Pour dressing over pork; toss to coat. Add to spinach mixture; toss lightly to coat. Divide onto plates. If desired, top with sour cream and serve with tortilla chips.

Recipe source: National Pork Producers Council


Servings: 4

[Karenluvs6]

Swiss Ham and Noodle Casserole



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 40 mins


Ingredients
1/2 (1-lb) package egg noodles, coked as package directs and drained
2 cups cubed cooked ham
1/2 cup chopped onion
1/4 cup butter or margarine
1 (8-oz.) container sour cream, at room temperature
1 (4-oz.) cup shredded Swiss cheese
2 eggs, well beaten
2 teaspoons Dijon-style mustard



Directions
Preheat oven to 350degF. Grease a 1 1/2-quart baking dish.

In small saucepan, cook onion in margarine until tender.
In large bowl, combine all ingredients; mix well. Turn into prepared baking dish.
Cover; bake 35 minutes or until hot and bubbly. Remove from oven and uncover.
Bake 5 minutes longer. Refrigerate leftovers.


Servings: 8

[Karenluvs6]

Louisiana Pork Chops


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 45 mins

Ingredients
6 pork chops
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 1/2 cups white wine
1 cup chopped seeded green bell pepper
1 cup chopped peeled onion
1 clove garlic, peeled and minced
2 (8-oz.) cans pineapple chunks
3 tablespoons soy sauce



Directions
Sprinkle pork chops with salt and cayenne pepper. Heat a large skillet over medium heat. Add oil and brown pork chops on both sides. Add white wine, green bell pepper, onion and garlic. Bring to a boil, cover and reduce heat. Gently simmer for 25 to 30 minutes. Remove pork chops and hold warm.

Drain pineapple, reserving liquid. Add soy sauce and reserved pineapple liquid to skillet. Stir and simmer until thick, then add pineapple chunks and bring to a boil. Serve over the pork chops.


Servings: 6

[Karenluvs6]

Asian Grilled Pork Tenderloin



Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 20 mins
Est. marinating time: 3 hrs


Ingredients
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons sherry
1 tablespoon C&H Pure Cane Golden Brown Sugar, firmly packed
1 tablespoon peanut oil
1 1/2 teaspoons honey
1/2 teaspoon Lawry's® Garlic Salt
1/2 teaspoon ground cinnamon
1 pound pork tenderloin



Directions
Combine soy sauce, hoisin sauce, sherry, brown sugar, peanut oil, honey, garlic salt and cinnamon in a small bowl; whisk well. Pour over pork and marinate for 3 hours in the refrigerator, turning occasionally to coat meat.

Preheat grill.

Remove meat from marinade and drain (reserving marinade). Grill about 6 inches from heat for about 20 minutes, turning and basting occasionally. Pork should reach an internal temperature of 160°F. Let rest 5 minutes before slicing.


Servings: 4

[Karenluvs6]

Pork Chops and Spanish Rice


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 39 mins




Ingredients
1 (28-oz.0) can whole tomatoes
2 tablespoons Mazola® oil
5 pork chops
1 teaspoon salt
1 teaspoon chili powder
1/8 teaspoon pepper
3/4 cup rice
1/2 cup peeled and chopped onion
1/4 cup green bell pepper, chopped
1 green bell pepper, seeded and sliced
3/4 cup grated cheddar cheese



Directions
Drain whole tomatoes, reserving the liquid; chop the tomatoes and set aside. Add water to the liquid to make 1-3/4 cups; set aside.

In a skillet heat oil over medium heat. Brown pork chops on both sides, about 4 minutes; drain.

In a small bowl combine salt, chili powder, and pepper; sprinkle over the pork chops. Add uncooked rice, onion, chopped green bell pepper, tomatoes and reserved liquid. Cover, reduce heat and simmer for 30 to 35 minutes, or until pork and rice are tender; stirring occasionally.

Top with green bell pepper sliced into rings; cover and cook an additional 5 minutes. Sprinkle with cheddar cheese and heat until the cheese melts. Serve hot.


Servings: 5

[Karenluvs6]

Mexican Pork Steaks



Estimated Times: Est. preparation time: 4 mins
Est. cooking time: 15 mins

Ingredients
1 teaspoon vegetable oil
4 pork chops, trimmed of excess fat
1 cup ORTEGA® Thick & Chunky Salsa
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt



Directions
In a heavy skillet, heat oil and brown pork chops over medium high heat, turning to brown evenly.

In a small bowl, combine remaining ingredients. Pour over the meat. Reduce heat, cover and simmer for 10-12 minutes or until meat is cooked thoroughly.


Servings: 4

[Karenluvs6]

Chili-Lime Pork


Estimated Times: Est. preparation time: 12 mins
Est. cooking time: 1 hr


Ingredients
1 tablespoon flour
3 tablespoons honey
2 tablespoons chili powder
2 teaspoons grated lime peel
1 (2.5-lb.) boneless top loin pork roast
3 medium sweet potatoes, peeled and cut into quarters



Directions
Preheat oven to 325°F.

Shake flour in an oven bag; place 13x9x2-inch baking pan.

Combine honey, chili powder and lime peel. Pat surface of pork dry. Spread half of chili mixture evenly over bottom of pork. Add pork to oven bag; spread remaining chili mixture over top of pork. Arrange sweet potatoes around pork in an even layer in oven bag.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top.

Bake 1 to 1 1/4 hours or until meat thermometer reads 160°F. Slice pork; spoon juices over pork before serving.


Servings: 8