Peachy Keen Ginger Pork Loin Recipes

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
• Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
• In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.

Steps:

• Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Steps:

• Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

Steps:

• In blender combine all ingredients, but pork; blend until smooth.
• Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce.
• The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature.
• Add hickory chips, dampened with water to heat source.
• Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes.
• Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.

Steps:

• Marinate pork in sauce made from soy sauce, sherry, garlic, cinnamon and thyme for minimum 4 hours (overnight is best), turning several times.
• Line the bottom of a roaster pan with tin foil and spray the rack with non-stick spray.
• Place the pork on the rack (save the marinade!) and roast at 325 for 30 minutes per pound.
• While the pork is cooking, prepare the sauce. Combine the reserved marinade, peach preserves, chili sauce, and 1 C of water. Bring to a boil, stirring constantly. Watch it closely because it can easily boil over.
• Remove the pork and slice into servings. Add the remaining 1/2 C of water to the pan drippings and add all to the marinade mixture.
• Place pork slices in a 13x9 pan. Pour the sauce over the roast slices. Cover and bake for at least 30 minutes at 325.

Steps:

• Preheat oven to 425.
• Nestle chicken pieces into a 13x9 pan; set aside.
• Boil and simmer sauce ingredients for 5 minutes.
• Spoon over chicken pieces, coating evenly.
• Bake chicken for 35-45 minutes, basting every 10 minutes.
• Serve with Asian Peanut Noodles or rice.

Steps:

• In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.

Steps:

• Slice peaches. Mix peaches, blueberries and almonds in bowl.
• Combine vanilla, ginger, and honey in small bowl. Mix well. Pour over fruit and nut mixture and stir to combine. Enjoy!

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, mix together peaches, marmalade, lemon juice, ginger, mustard, cinnamon and soy sauce.
• Place pork in medium baking dish; glaze pork with peach mixture, using it all.
• Roast in oven for approximately one and a half hours; serve.