PORK STROGANOFF
Why stop at beef stroganoff? Pork stroganoff is just as good, if not better. Pork, mushrooms and onions in a creamy sour cream sauce. Yummy!
Provided by RC2STEP
Categories Meat and Poultry Recipes Pork
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
- Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
- Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 4.8 g, Cholesterol 82 mg, Fat 19 g, Fiber 0.8 g, Protein 26.9 g, SaturatedFat 6.6 g, Sodium 383.8 mg, Sugar 1.7 g
PORK STROGANOFF
Vegemite on pork? Sure! Being a relative newbie to The Big "V", I hadn't tried it on anything but crackers, but we made this tonight and it's really good! The 2 teaspoons are incorporated into the sauce and results in a mild but delicious flavor. I can't wait to try other recipes from my new Vegemite Cook Book! For the photo here, I opted for simple browned butter on bowtie pasta topped with the stroganoff. YUM!
Provided by Sandi From CA
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
- Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
- Add mushrooms, red pepper and tomato and cook a further 2 minutes.
- Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
- FOR THE FETTUCCINE: Melt the butter in a frying pan.
- Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
Nutrition Facts : Calories 646.5, Fat 25.8, SaturatedFat 12.8, Cholesterol 188.9, Sodium 364.6, Carbohydrate 60.1, Fiber 4.2, Sugar 4.8, Protein 43.4
ORANGE-AND-LIME-MARINATED GRILLED PORK
This dish is a signature of the Yucatán and has Mayan origins. The flavor of the meat is so bright - eating it instantly takes me back to the beautiful town of Valladolid.
Provided by Rick Martinez
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
- Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
- In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
- Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
- Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
- Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
- Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.
PORK STROGANOFF
Make and share this Pork Stroganoff recipe from Food.com.
Provided by Mimi Bobeck
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
- Remove and keep warm.
- In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
- Add the broth, tomato paste, lemon juice, tarragon and pepper.
- Simmer, uncovered, for 5 minutes.
- Return pork to the pan.
- Combine flour and sour cream; stir into pork mixture.
- Bring to a gentle boil; cook and stir for 2 minutes.
- Sprinkle with parsley.
- Serve over noodles.
CREAMY PORK STROGANOFF
A creamy stroganoff using "The Other White Meat". Marinating the pork for 1 hour up to 8 hours is optional, but recommended. Serve over buttered noodles or fluffy white rice. Cook time includes 1 hour marinating time.
Provided by Brenda.
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Optional Marinade:.
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.
PORK STROGANOFF WITH THREE MUSTARDS
This is a simple twist on stroganoff which comes out delicious. It's really important to trim the pork well and get rid of all the silver skin.
Provided by A la Carte
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Trim the pork and cut into strips ¼"wide x3" long.
- Prepare the mushrooms and slice them thinly.
- In a small bowl, mix together the 3 mustards with the crème fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
- Add the onions and fry until they are soft.
- Remove the onions to a plate.
- Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
- Add the mushrooms and toss around to cook briefly until the juices start to run.
- After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
- Stir together and let the sauce bubble and reduce to half.
- Serve immediately, over rice, or as I do, over spinach.
Nutrition Facts : Calories 775.9, Fat 60.6, SaturatedFat 31.3, Cholesterol 267.2, Sodium 860.9, Carbohydrate 12.2, Fiber 2.4, Sugar 3.7, Protein 39.5
ORANGE MARINATED PORK TENDERLOIN
This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!
Provided by JUDY MALLORY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h30m
Yield 4
Number Of Ingredients 6
Steps:
- Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
- Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
- Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g
PORK STROGANOFF
This recipe is a creamy, comforting main dish, economical for any occasion.-Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan coated with cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles.
Nutrition Facts : Calories 251 calories, Fat 12g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 99mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
ORANGE PORK
Quick, easy and tasty - we double the sauce and pour over baked potatoes and steamed broccoli.
Provided by FIREBALL2000
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 10.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 902.4 mg, Sugar 8.4 g
PORK MUSHROOM STROGANOFF
Pork tenderloin is deliciously showcased in a smooth sauce with fresh lemon and herb flavor. "Served over noodles, this entree has become one of our family's favorites," comments Darlene Sheridan of Phoenix, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms, onions and garlic for 3 minutes. Add the broth, tomato paste, lemon juice, tarragon and pepper. Simmer, uncovered, for 5 minutes. , Return pork to the pan. Combine the flour and sour cream; stir into pork mixture. Bring to a gentle boil; cook and stir for 2 minutes. Sprinkle with parsley. Serve over noodles.
Nutrition Facts :
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