SAVORY PORK SALAD
Make an easy-going meal in a bowl by tossing together healthful veggies, pork tenderloin, fresh herbs and spices with a warm soy dressing. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook garlic and ginger in oil over medium heat for 30 seconds. Add pork; cook and stir until meat is no longer pink. Remove and keep warm. , In the same skillet, combine the brown sugar, basil, soy sauce, lime juice, water and oregano. Bring to a boil. Remove from the heat. , In a salad bowl, combine the greens, tomatoes, onion, yellow pepper and pork. Drizzle with warm dressing and toss to coat; serve immediately.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 274mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
ROAST PORK SALAD
A light summery main course salad, great for using up leftover roast pork. Serve with dinner rolls and you're done!
Provided by Auntie Mags
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dice pork into bite-size cubes and set aside.
- Bring medium sized pot of water to a boil and add peaches. Boil for 1 minute, then remove and run under cool water. This makes the skins slip off more easily. Peel peaches and chop into bite size cubes.
- Toss all salad ingredients together except vinaigrette.
- Add vinaigrette and toss again just before serving.
Nutrition Facts :
ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD
Steps:
- For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
- Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
- Meanwhile, heat a deep fryer to 350 degrees F.
- While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
- For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
- For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
- For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
- Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.
ROASTED PORK WITH BLACK-EYED-PEA SALAD
With a little advance preparation, the components for this easy-to-make meal can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 14
Steps:
- Make pork: Preheat oven to 450 degrees. In a small bowl, combine paprika, thyme, cayenne, 1 teaspoon salt, and 1/4 teaspoon pepper; set spice mixture aside.
- Place pork on a rimmed baking sheet; rub with oil. Sprinkle all over with spice mixture, patting in gently. Roast until an instant-read thermometer inserted in the thickest part of meat registers 150 degrees. 20 to 25 minutes; let cool.
- Make black-eyed pea salad: In a medium container, whisk mustard, vinegar, and oil. Add all vegetables. Season with salt and pepper; toss to combine.
- Serve: If stored in refrigerator, bring pork and black-eyed pea salad to room temperature. Thinly slice pork; serve with black-eyed pea salad.
Nutrition Facts : Calories 404 g, Fat 17 g, Fiber 5 g, Protein 39 g
PORK SALAD SANDWICHES WITH MAPLE DIJON DRESSING
This Is a great way to take that left over dried up pork and make it into a creamy, crunchy sandwich. Made with celery, onions, peppers and maple dressing! If your left over pork was well seasoned taste before adding salt and pepper.Use store bought maple dressing or Maple Dijon dressing recipe #121271.
Provided by Rita1652
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first 7 ingredients together. Divide into four and spread on four slices of bread top with a lettuce leaf and enclose with the remaining four slices of bread.
Nutrition Facts : Calories 199, Fat 4.8, SaturatedFat 1.3, Cholesterol 18.2, Sodium 737.4, Carbohydrate 33.6, Fiber 2.3, Sugar 6.8, Protein 5.9
EASY ROASTED PORK
This juicy pork roast only looks like you worked all day on it. Just 20 minutes prep and it's on its way to delicious, with an occasional baste from you.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place meat in roasting pan sprayed with cooking spray; brush with 1/2 cup dressing. Toss potatoes and beets with 2 Tbsp. of the remaining dressing; spoon around meat. Bake 15 min.
- Toss onions and carrots with remaining dressing. Add to ingredients in roasting pan.
- Bake 1 hour or until meat is done (145°F), basting occasionally with pan juices. Remove from oven; let stand 10 min. Slice meat. Serve with vegetables.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
VIETNAMESE PORK SALAD
Tom Kime's Vietnamese salad can be made ahead, leaving you to relax on a balmy summer's evening
Provided by Tom Kime
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed.
- Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing.
- To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.
Nutrition Facts : Calories 195 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.1 milligram of sodium
NIPPY PORK SALAD
Delicious pork that can be served on sandwiches, crackers, or just on the side with another salad. Best if left in fridge at least 4 hours before serving. Great next day, too.
Provided by Lerie
Categories Salad Beef and Pork Salad Recipes Ham Salad Recipes
Time 4h15m
Yield 4
Number Of Ingredients 8
Steps:
- Mix the pork, celery, and green onions in a large bowl.
- Combine the mustard, creamy salad dressing, horseradish, hot pepper sauce, and salt in blender. Blend to make a saucy dressing, about 1 minute. Lightly toss the dressing with the pork mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 3.3 g, Cholesterol 60.7 mg, Fat 3.5 g, Fiber 0.6 g, Protein 21.8 g, SaturatedFat 1.2 g, Sodium 390.5 mg, Sugar 1.3 g
PORK SANDWICH SPREAD
From Norfolk, Nebraska, Lorraine Kramer sent this recipe that uses up extra pork and makes a satisfying solution for brown-bag lunches. "This is a favorite that I turn to whenever I have leftover pork roast," she writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Spread over six slices of bread, about 1-1/3 cups on each; top with remaining bread.
Nutrition Facts :
ROAST PORK TENDERLOIN AND VEGETABLE SALAD
Categories Salad Pork Potato Roast Low Fat Rosemary Pork Tenderloin Arugula Beet Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Place beets in small baking dish and bake until tender, approximately 1 hour 35 minutes. Cool beets completely.
- Meanwhile, combine potatoes, yam and carrots on heavy large baking sheet. Drizzle with 1 tablespoon olive oil and toss well. Season with salt and pepper and roast in oven until vegetables are golden brown and tender, stirring occasionally, about 1 hour. Cool potato mixture slightly.
- Meanwhile, rub pork with 1/2 teaspoon minced rosemary and season with salt and pepper. Place on small heavy baking sheet and roast in oven until thermometer registers 150°F. when inserted into thickest part of pork, approximately 35 minutes. Cool pork tenderloin slightly.
- Meanwhile, separate cloves from garlic head but do not peel. Place in heavy small pan and drizzle with 1 tablespoon olive oil. Roast in oven until garlic is very tender when pierced with small sharp knife, approximately 15 minutes. Cool and peel.
- Transfer potato mixture, garlic and remaining 1/2 teaspoon rosemary to large bowl. Add remaining 1 tablespoon olive oil, chicken broth and vinegar. Season to taste with salt and pepper and toss well. Peel beets and cut into 1-inch cubes. Toss just to combine. Fan arugula on 4 plates. Spoon vegetable mixture into centers of plates. Thinly slice pork and fan pork slices at bottom of vegetable mixture on plates. Garnish salads with fresh rosemary sprigs and then serve immediately.
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