Pork Recipes
Pork Tenderloin with Apple-Mustard Sauce.
Ingredients:
1 pound pork tenderloin
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
2 apples, sliced
2 tablespoons butter
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Season the pork tenderloin with salt and pepper and place it in a baking dish.
In a small bowl, whisk together Dijon mustard, whole-grain mustard, maple syrup, and apple cider vinegar.
Pour the mustard sauce over the pork tenderloin.
Arrange the apple slices around the pork and dot them with butter.
Bake for about 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
Remove from the oven and let the pork rest for a few minutes before slicing.
Serve with the roasted apples and drizzle with the sauce.
Pork and Vegetable Curry.
Ingredients:
1 pound pork loin, sliced
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, sliced
1 zucchini, sliced
1 can (14 ounces) of coconut milk
2 tablespoons red curry paste
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon brown sugar
Fresh cilantro for garnish
Cooked rice for serving
Instructions:
Heat vegetable oil in a large skillet or wok over medium heat.
Add chopped onion and minced garlic, and cook until the onion is translucent.
Add pork slices and cook until browned.
Stir in red curry paste and cook for 1 minute.
Add sliced bell pepper and zucchini and stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Pour in the coconut milk, fish sauce, and brown sugar. Simmer for about 5 minutes.
Adjust seasoning if needed.
Serve the pork curry over cooked rice and garnish with fresh cilantro.
Pork and Broccoli Casserole.
Ingredients:
1 pound ground pork
2 cups broccoli florets
1 onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1 cup milk
1/2 cup chicken broth
2 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon dried thyme
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, brown the ground pork over medium heat. Remove the pork from the skillet and set aside.
In the same skillet, melt butter and sauté chopped onion and minced garlic until softened.
Add flour and stir well to combine.
Gradually add milk and chicken broth, stirring constantly until the mixture thickens.
Stir in dried thyme, salt, and pepper.
Add the cooked ground pork and broccoli florets to the skillet. Stir to coat everything with the sauce.
Transfer the mixture to a greased casserole dish.
Top with shredded cheddar cheese.
Bake for about 25-30 minutes or until the cheese is melted and bubbly.
Serve the pork and broccoli casserole hot.
Pork and Mushroom Risotto.
Ingredients:
1 pound pork loin, cut into small cubes
1 ½ cups Arborio rice
4 cups chicken broth
1 cup mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced
½ cup white wine
2 tablespoons butter
2 tablespoons olive oil
½ cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and cook until the onion is translucent.
Add the pork cubes and cook until browned on all sides.
Remove the pork from the pot and set aside.
In the same pot, melt the butter and add the sliced mushrooms. Cook until the mushrooms are tender.
Add the Arborio rice to the pot and stir to coat the rice with the butter and mushrooms.
Pour in the white wine and cook until the wine has evaporated.
Begin adding the chicken broth to the pot, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
Continue this process until the rice is cooked al dente (about 20-25 minutes).
Stir in the cooked pork cubes and grated Parmesan cheese.
Season with salt and pepper to taste.
Serve the pork and mushroom risotto hot.
Pork and Spinach Stuffed Shells.
Ingredients:
20 jumbo pasta shells
1 pound ground pork
2 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
2 cups marinara sauce
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
In a skillet, heat the olive oil over medium heat.
Add the ground pork and cook until browned. Drain any excess fat.
In a large bowl, combine the cooked ground pork, chopped spinach, ricotta cheese, grated Parmesan cheese, beaten egg, salt, and pepper.
Spoon the filling into the cooked pasta shells and arrange them in a baking dish.
Pour the marinara sauce over the stuffed shells.
Cover the dish with foil and bake for about 25-30 minutes until heated through and the cheese is melted.
Serve the pork and spinach stuffed shells hot.
Pork and Cabbage Stir-Fry.
Ingredients:
1 pound pork loin, sliced
4 cups cabbage, shredded
1 carrot, julienned
1 bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, salt, and pepper.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and sliced onion, and cook until the onion is translucent.
Add sliced pork and cook until browned.
Add shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Adjust seasoning if needed.
Serve the pork and cabbage stir-fry hot with rice or noodles.
Pork and Sweet Potato Hash.
Ingredients:
1 pound pork shoulder, diced
2 sweet potatoes, peeled and cubed
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions:
Heat olive oil in a large skillet over medium-high heat.
Add chopped onion, minced garlic, and diced pork shoulder. Cook until the pork is browned and cooked through.
Add cubed sweet potatoes and chopped bell pepper to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the sweet potatoes are tender.
Season with dried thyme, paprika, salt, and pepper.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Garnish with chopped fresh parsley before serving.
Pork and Pineapple Fried Rice.
Ingredients:
1 pound pork tenderloin, cut into cubes
2 cups cooked rice, chilled
1 cup pineapple chunks
1/2 cup frozen peas and carrots
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons vegetable oil
2 cloves garlic, minced
2 eggs, beaten
Salt and pepper to taste
Chopped green onions for garnish
Instructions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and cook for 1 minute.
Add the cubed pork and cook until browned and cooked through.
Push the pork to one side of the pan and pour the beaten eggs into the other side.
Scramble the eggs until cooked, then mix them with the pork.
Add the chilled cooked rice, pineapple chunks, frozen peas and carrots, soy sauce, and fish sauce to the pan.
Stir-fry for about 2-3 minutes until everything is heated through.
Season with salt and pepper to taste.
Garnish with chopped green onions before serving.
Pork and Bean Burritos.
Ingredients:
1 pound ground pork
1 onion, chopped
2 cloves garlic, minced
1 can (14 ounces) of refried beans
1 cup shredded cheddar cheese
1 cup salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
Flour tortillas
Sour cream and chopped fresh cilantro for serving
Instructions:
In a large skillet, brown the ground pork over medium heat. Drain any excess fat.
Add chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
Stir in refried beans, shredded cheddar cheese, salsa, chili powder, cumin, paprika, salt, and pepper. Cook until the mixture is heated through and the cheese is melted.
Warm the flour tortillas.
Spoon the pork and bean mixture onto each tortilla and roll up to form burritos.
Serve the pork and bean burritos with sour cream and chopped fresh cilantro.
Pork and Ginger Stir-Fry.
Ingredients:
1 pound pork tenderloin, sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 bell pepper, sliced
1 cup snow peas
Salt and pepper to taste
Instructions:
In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, and cornstarch.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add minced garlic and grated ginger, and cook for 1 minute.
Add sliced pork and cook until browned.
Add sliced bell pepper and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Pour the sauce mixture over the pork and vegetables. Cook for an additional 2 minutes until the sauce thickens.
Season with salt and pepper to taste.
Serve the pork and ginger stir-fry with rice or noodles.
