GLAZED PORK TENDERLOIN WITH HORSERADISH SAUCE
Pork gets a tasty treatment from a simple sauce of pineapple preserves and horseradish in this recipe. The brand of horseradish you use will determine the "heat" level of the sauce. -Bernice Dean of Garland, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Combine salt and pepper; rub over pork. Place in a 13x9-in. baking pan coated with cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, 10 minutes., Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until thermometer reads 145°. Let stand 5 minutes before slicing. Serve with remaining sauce.
Nutrition Facts : Calories 242 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 226mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.
PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY
The zingy-sweet fruit compote complements the spices in the rub in this juicy pork roast that can be your holiday headliner. -Teresa Ralston, New Albany, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.
Nutrition Facts : Calories 350 calories, Fat 13g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 727mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 3g fiber), Protein 23g protein.
SAUSAGE AND APPLE QUINOA CASSEROLE
Thanks to your pressure cooker, you don't need a 13x9-in. pan to make a delicious casserole anymore. And a few flavorful add-ins make it so you don't need a long ingredient list either. -Brenna Norby, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir sausage, adding onion after 5 minutes, until sausage is browned and onion crisp-tender, about 5 more minutes. Remove and keep warm. Add broth, cider and salt to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Stir in kale, quinoa and the sausage mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. Stir in remaining ingredients; cover and let stand 5 minutes.
Nutrition Facts : Calories 443 calories, Fat 29g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 701mg sodium, Carbohydrate 40g carbohydrate (15g sugars, Fiber 5g fiber), Protein 15g protein.
STIR-CRAZY PORK AND PAPAYA
Make and share this Stir-Crazy Pork and Papaya recipe from Food.com.
Provided by MarraMamba
Categories Asian
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the vegetable oil in a wok over medium heat. Add the cashews and gently toss until golden brown. Remove with a perforated spoon and set aside.
- Heat the remaining tablespoon of oil. Add the chilli and garlic, and stir-fry for 1 minute.
- Raise the heat and add the pork, greens and lime zest. Fry for a few minutes until pork begins to colour.
- Add the lime juice, soy sauce and papaya. Heat through for 1 minute, stirring.
- Return the cashews to the wok and toss to mix.
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