Pork Recipes

Caribbean Pork n Rice

Makes: 4 servings
Ingredients:
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�� 1 lb. pork tenderloin, cut into chunks
�� 1 Tbsp. oil
�� 1 medium onion, chopped
�� 2 medium carrots, chopped
�� 1 can (14 oz.) pineapple chunks, drained
�� 1 can (14 oz.) water
�� 1/4 cup BULL’S-EYE Original Barbecue Sauce
�� 1 tsp. ground ginger
�� 1 green pepper, chopped
�� 2 cups uncooked MINUTE White Rice
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COOK tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside.
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STIR in pineapple, water, barbecue sauce, ground ginger, green pepper and rice.
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BRING to boil; cover and let stand 5 minutes.

PORK MEDALLIONS WITH CHERRY SAUCE

Ingredients:
�� . 1� pound pork tenderloin
�� .�� Nonstick cooking spray
�� . 3/4� cup cranberry juice or apple juice
�� . 2� teaspoons spicy brown mustard
�� . 1� teaspoon cornstarch
�� . 1� cup sweet cherries (such as Rainier or Bing), halved and pitted, or 1 cup frozen pitted dark sweet cherries, thawed
�� .�� Salt
�� .�� Freshly ground black pepper
Directions:
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�� 1. Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and freshly ground black pepper.
�� 2. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; keep warm.
�� 3. Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork. Makes 4 servings.

STUFFED PORK LOIN

1 (4 to s pounds) boneless pork loin roast
1 1/4 ciu fresh parsley, chopped and divided
1/2 cup fresh basil leaves, chopped
1/2 cup pine nuts
1/2 cup grated parmesan cheese
6 garlic gloves, peeled and chopped
1/2 pound ground pork
1/2 pound italian saugage
1/2 cup dry bread crumbs
1/4 cup milk
1 egg
1 teaspoon grond black pepper
in food processor or blender, blend 1 cup parsley, basil, pine nuts,
parmesan cheese and garlic. Set aside.
Mix together ground pork, italian sausage, bread crumbs, milk, egg,
remaining 1/4 cup parsley and pepper.
Place roast fat-side down on cutting board. Spread with the herb-cheese
mixture; place grund pork mixture along center of loin. Fold in half; tie
with kitchen string. Roast on rack in shallow baking pan at 350 f. for 1 1/2
hour or until internal temperature reaches 155 f. Slice to serve.

Cranberry Citrus-Glazed Pork Roast

from Ocean Spray
Ingredients:
1 16-ounce can Ocean Spray� Whole Berry or
Jellied Cranberry Sauce
1/3 cup orange juice
1/2 teaspoon orange zest, optional
1/2 teaspoon dried sage
1 2 1/2 to 3 1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions:
Preheat oven to 350�F.
Combine cranberry sauce, orange juice, orange zest and sage in a medium
saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer
uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.
Place pork roast in a 13 x 9-inch roasting pan. Season with salt and pepper.
Bake uncovered for 1 hour or until internal temperature reaches 160�F on a
meat thermometer. Baste frequently during baking with remaining glaze. Discard
any unused basting glaze.
Let roast stand 10 minutes before serving. Serve glaze either warm or room
temperature. Makes 6 to 8 servings.

Pork Chops with Dijon Cream Sauce Recipe

Ingredients:
� 4 (4-ounce) boneless center-cut pork loin chops (1/2-inch thick)
� 1/2 teaspoon salt
� 1/2 teaspoon coarsely ground pepper
� Cooking spray
� 1/3 cup fat-free, reduced-sodium chicken broth
� 1-1/2 tablespoons Dijon mustard
� 1/3 cup fat-free half-and-half or fat-free evaporated milk
Instructions:
� Trim fat from chops. Sprinkle both sides of chops evenly with salt and
pepper. Coat a large nonstick skillet with cooking spray; place over
medium-high heat until hot. Add chops to skillet, and cook 3 to 4
minutes on each side or until browned. Remove chops from skillet, and
keep warm.
Add broth to skillet, stirring to loosen browned bits. Combine mustard
and half-and-half; add to skillet. Reduce heat, and simmer 7 minutes or
until sauce is thickened slightly. Spoon sauce over chops.
Yield: 4 servings