PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
WUXI RIBS
Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Provided by Ching-He Huang
Categories Dinner, Starter
Time 30m
Yield Serves 4 to share alongside other dishes
Number Of Ingredients 13
Steps:
- Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
- Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
- In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
- Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.
Nutrition Facts : Calories 501 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 3.6 milligram of sodium
PORK IN WINE SAUCE
This is such a hearty, warm dish. I like to serve it with buttered noodles.
Provided by PIPPYMOE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
- Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 15.4 g, Cholesterol 108.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 36.2 g, SaturatedFat 8.5 g, Sodium 289.7 mg, Sugar 2.5 g
WUXI SPARERIBS
Provided by Wang Haibo
Categories Wine Ginger Dinner Lunar New Year Beef Rib Winter Anise Cinnamon Sesame Soy Sauce Simmer Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings(as part of a Chinese meal)
Number Of Ingredients 14
Steps:
- Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs.
- Add wine, soy sauces, 3 cups water, ginger, anise, cinnamon, sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.
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Reviews 20Calories 1115 per servingCategory Main
- Marinate the pork ribs. Ask your butcher to cut the pork ribs crossways into long pieces. Next, I suggest you ask your butcher to cut the ribs into single bones, square pieces.
- Brown the pork ribs. Deep-fried pork ribs for two minutes until the surface starts to turn color is the general method used by restaurants. Deep frying adds more flavor to the ribs.
- Braise the pork ribs over low heat. Here are the steps: Saute the ginger and scallion in the wok until aromatic. Add the pork ribs that have been deep-fry into it.
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