Honeyed Pork With Baby Spinach Recipes

Steps:

• Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
• Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
• Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
• Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
• Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.

Steps:

• In a large skillet, heat oil over medium-high heat. Sprinkle pork chops with salt and pepper; add to skillet. Saute until a thermometer reads 145°, about 5 minutes per side. Remove to a serving platter; squeeze juice from lemon over chops. Tent with foil; let stand at least 5 minutes before serving., For garlic spinach, heat oil over medium-high heat in same skillet. Add garlic; cook until it just begins to brown, about 45 seconds. Add spinach; cook and stir just until wilted, 2-3 minutes. Sprinkle with salt and pepper. Remove from heat; add lemon juice. Transfer to serving platter. Remove foil from pork; serve spinach with chops.

Steps:

• Make the sauce first by mixing the cornflour with the water to form a paste, then stir in the honey, soy sauce, sherry and five spice powder.
• Set aside.
• Heat the oil in a wok over a high heat.
• Add the pork and stir fry for about 3 minutes or until lightly coloured all over.
• Add the sauce and stir for 1- 2 minutes until the pork is coated.
• Remove from the wok and keep warm.
• Place the baby spinach in the wok and gently toss once or twice, allowing the spinach to wilt slightly.
• Serve the honeyed pork on a bed of spinach.

Steps:

• Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
• Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

Steps:

• Heat oven to 375°F.
• Place pork on rack in foil-lined roasted pan.
• Season with salt and pepper to taste.
• In a small bowl, mix honey, vinegar, vanilla, cumin and basil.
• Brush half of glaze on pork.
• Roast 1 hour or until internal temperature reaches 155°F, brushing with remaining glaze halfway through cooking. Let stand 10 minutes or until temperature reaches 160°F before slicing.
• Meanwhile, heat oil in large deep skillet on medium.
• Add spinach, cinnamon, pepper and salt; toss to coat.
• Cook spinach 2 to 3 minutes or until slightly wilted.
• Remove from heat.
• Add oranges and nuts and toss.
• Serve sliced pork over bed of spinach.
• Note: Toast nuts on a baking sheet in a 350°F oven for 5-10 minutes or until light golden. Pay attention or they will burn.

Steps:

• Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper.
• Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
• While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

Steps:

• Heat oven to 425ºF.
• Mix dressing, honey and rosemary in medium microwavable bowl; brush 1 Tbsp. onto meat in shallow pan. Set remaining dressing mixture aside.
• Bake meat 20 to 25 min. or until done (160°F).
• Add apples to remaining dressing mixture; toss to coat. Microwave on HIGH 1 min. or just until warmed. Toss with spinach in large bowl. Slice meat. Add to salad; toss lightly. Top with cranberries.