LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
ITALIAN PORK AND VEGETABLE SAUTE
Enjoy garden-fresh flavors with tender, juicy pork chops. This Italian Pork With Vegetable Sauté recipe is quick, simple and so delicious, your family will ask for seconds every time. Courtesy of the National Pork Board
Provided by National Pork Board
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to plate.
- Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
- Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 minute. Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 118, Fat 6.9, SaturatedFat 1, Sodium 8.9, Carbohydrate 8, Fiber 1.5, Sugar 2.8, Protein 2.5
PORK AND VEGGIE SAUTE
"I'm always trying to cut calories, and this is one of my favorite ways to do it," writes Ethel Martin of Warwick, Rhode Island. "This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!"
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate., Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm., In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.
Nutrition Facts : Calories 249 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
PORK AND VEGETABLE CASSEROLE
Make and share this Pork and Vegetable Casserole recipe from Food.com.
Provided by mutantstar
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in non-stick sauté pan on medium-high setting.
- Add pork and sauté until done.
- Remove pork and set aside.
- Into the same pan add coleslaw mix, carrots, mushrooms, onion, vinegar, Worcestershire sauce, and lime-flavored water.
- Cook until vegetables are tender.
- Dissolve cornstarch in a little water and add to pan with tomatoes and cook for 3 to 5 minutes.
- Stir frequently until liquid thickens.
- Spoon resulting mixture into a casserole dish, sprinkle with cilantro and serve hot.
Nutrition Facts : Calories 354.1, Fat 10.3, SaturatedFat 2.5, Cholesterol 50.2, Sodium 298.1, Carbohydrate 41.8, Fiber 8.3, Sugar 21.5, Protein 25.6
SAUCY PORK CHOPS WITH VEGETABLES
These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.
Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE
Jan/Feb 07 issue of Cooking Light Magazine. This recipe for cashew rice caught my eye and the rest is history. Wonderful meal! Enjoyed it throughly!
Provided by Manami
Categories Long Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- RICE:.
- Cook the rice according to package directions, omitting salt and fat.
- Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
- PORK:.
- Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
- Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Add pork; sauté 4 minutes or until browned.
- Remove from pan.
- VEGETABLES:.
- Add remaining 1 teaspoon oil to pan.
- Add mushrooms and 1 cup onion; sauté 2 minutes.
- Stir in ginger and garlic; sauté 30 seconds.
- Add peas and bell pepper to pan; sauté 1 minute.
- Stir in pork; sauté 1 minute.
- Add reserved broth mixture to pan.
- Bring to a boil; cook 1 minute or until thick, stirring constantly.
- Serve over cashew rice.
Nutrition Facts : Calories 477.4, Fat 14.3, SaturatedFat 3.3, Cholesterol 74.8, Sodium 859.6, Carbohydrate 57.7, Fiber 4.8, Sugar 14.4, Protein 31.1
PORK AND VEGGIE SAUTE
Sliced pork tenderloin and vegetables make a quick and flavorful skillet meal.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Slice pork tenderloin in half lengthwise; then slice crosswise into 1/4-inch thick slices.
- Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Add pork.
- Saute 4-5 minutes or until pork is done. Remove from skillet.
- Melt remaining 1 Saute Express® square in skillet. Add stir-fry vegetables, onion and water chestnuts. Cook 4 to 5 minutes or until tender; stir in pork.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 23.9 g, Cholesterol 71.7 mg, Fat 13.8 g, Fiber 5.3 g, Protein 22.6 g, SaturatedFat 7.1 g, Sodium 509 mg, Sugar 2.5 g
OVEN-ROASTED PORK AND VEGETABLES
Add just the right blend of dried herbs and simple roasted pork becomes truly extraordinary.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
- In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
- Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g
PORK AND VEGGIE SAUTE
'I'm always trying to cut calories, and this is one of my favorite ways to do it,' writes Ethel Martin of Warwick, Rhode Island. 'This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!'
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
- Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
- In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 61.1 g, Cholesterol 75.7 mg, Fat 9.6 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 2.1 g, Sodium 1199.3 mg, Sugar 8.9 g
PORK AND VEGGIE SAUTE
'I'm always trying to cut calories, and this is one of my favorite ways to do it,' writes Ethel Martin of Warwick, Rhode Island. 'This dish is so tasty, it's hard to believe it's good for you, too. Serve it over rice or noodles, if you like. Enjoy!'
Provided by Allrecipes Member
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.
- Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.
- In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.
Nutrition Facts : Calories 467.3 calories, Carbohydrate 61.1 g, Cholesterol 75.7 mg, Fat 9.6 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 2.1 g, Sodium 1199.3 mg, Sugar 8.9 g
PORK VEGETABLE SKILLET
Some handy store-bought items and a few dried herbs make this vibrant stovetop dish with a creamy sauce so simple to whip up. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pork in a large skillet over medium heat in 1 tablespoon oil until browned; remove and keep warm., In the same skillet, saute the eggplant, zucchini, onion and carrots in remaining oil until tender. Stir in the tomatoes, soup, cheese, water, salt and seasonings; add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with fettuccine.
Nutrition Facts :
SAUTEED PORK WITH GINGER & GARLIC
Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.
Provided by JustJanS
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork into 2 inch pieces.
- Combine soy, sake, ginger and garlic.
- Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
- Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
- Add the reserved marinade, and cook for 1-2 minutes.
- Serve with rice, and sauteed Asian vegetables.
- *Wealso use this marinade for chicken for the BBQ.
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