PAN-SEARED PORK CHOPS WITH SWEET MUSTARD SAUCE
Steps:
- Mix together the salt, ginger, pepper, mustard and 1 teaspoon sugar in a small bowl. Sprinkle the pork chops with the spice mix. Rub on both sides.
- Heat the butter and oil in large, heavy-bottomed skillet over medium-high heat. Once the butter has melted, add the pork chops. Cook on one side until deep brown on the bottom, 4 to 5 minutes. Flip and cook until the internal temperature reaches 140 degrees F, another 3 to 4 minutes. Remove the pork chops to a plate to rest.
- Meanwhile, pour the ginger beer into a small skillet and bring to a simmer over medium heat. Stir in the mustard and the remaining 3 tablespoons sugar and let reduce until it is thickened and combined, about 5 minutes. Pour the sauce over the pork chops, then sprinkle with the parsley and serve!
PEACHY GINGER PORK
Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
ORANGE AND GINGER GRILLED PORK TENDERLOIN
This is an easy recipe perfect for a special dinner. The leftovers make wonderful sandwiches the next day. Serve this with your favorite mashed potatoes.
Provided by cookiedog
Categories Pork
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
- Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
- To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
- Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
- Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.
STIR-FRIED PORK WITH GINGER & HONEY
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
- Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.
Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium
GINGER-MUSTARD BARBECUE SAUCE
This easy barbecue sauce recipe combines ginger and mustard, honey, and garlic. It has a palpable zing with ribs, chicken, or grilled cauliflower.
Provided by Brigid Washington
Categories Mustard Ginger Garlic Onion Honey Vinegar Pepper Sauce Summer Backyard BBQ Wheat/Gluten-Free Tree Nut Free Soy Free Vegan Vegetarian Quick & Easy
Yield Makes about 1½ cups
Number Of Ingredients 12
Steps:
- Whisk ginger ale, yellow mustard, and Dijon mustard in a medium saucepan to combine. Bring to a simmer over medium heat; reduce heat to low and gently simmer 3 minutes. Whisk in ginger, garlic, onion, honey, sugar, salt, vinegar, black pepper, and red pepper flakes and cook, stirring occasionally, until flavors have come together and sauce is very fragrant, 15-20 minutes. Let cool before using. Do ahead: Sauce can be made 2 days ahead. Transfer to an airtight container; cover and chill.
PORK TENDERLOIN -- GINGER CRUSTED WITH MAPLE MUSTARD SAUCE
From Food and Drink magazine. I have finally had the opportunity to try this after having clipped it ages ago. IT IS AMAZING! This is now our new favourite recipe! I was able to use a very very good quality REAL maple syrup which really added to the flavour. I am sure you'll enjoy this.
Provided by Just Call Me Martha
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make sauce: melt butter over medium heat in small saucepan.
- Cook onion, stirring for about 5 minutes or until soft and starting to brown.
- Sprinkle with flour and cook, stirring for 1 minute.
- Whisk in stock, then mustard, syrup and soy sauce.
- Increase heat to medium high.
- Bring to boil.
- Boil gently, whisking, for about 5 minutes or until slightly thickened.
- Check seasoning.
- For pork: preheat oven to 375 degrees.
- Combine bread crumbs, ginger, salt and pepper in shallow dish.
- Separately, combine mustard and syrup and brush all over pork tenderloins.
- Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick.
- Space tenderloins apart on foil-lined baking sheet, placing tucked end underneath.
- Roast for 20-25 minutes or until internal temperature is 160 degrees.
- (Pork should still have a tinge of pink in the centre).
- Let pork sit for 5 minutes on cutting board.
- Slice diagonally into ½ inch thick slices.
- Place slices on serving dish and serve sauce on the side.
GINGER DIJON GLAZED PORK TENDERLOIN SBD
Phase 1 Recipe for The South Beach Diet. I'm always looking for more variety in cooking Pork Tenderloin. This one is a flavorful treat from the South Beach SuperCharged Book.
Provided by Kellys Kravings
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 450.
- In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside.
- Make several 1/4" slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper.
- Heat a large cast iron or ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat.
- Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork registers 150, about 30 minutes. Remove the pan from the oven and transfer pork to a cutting board; loosely cover with foil and let rest for 5 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 384.6, Fat 26.2, SaturatedFat 8.8, Cholesterol 103.5, Sodium 136.3, Carbohydrate 1, Fiber 0.2, Sugar 0.2, Protein 34.3
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