HONEY PORK AND PEPPERS
Meet the Cook: I'm always trying new recipes on my husband and son, 16. This easy, quick and delicious one is a keeper - a nice change from pork roast or pork chops. -Carol Heim, Nokesville, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4-6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook pork in oil until browned, about 15 minutes. , In a small bowl, combine the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder; add to the pork. Cover and simmer for 20 minutes, stirring occasionally. Add onion and peppers; cook 5-10 minutes longer. Serve with rice.
Nutrition Facts : Calories 288 calories, Fat 12g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 870mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein.
HONEY PORK WITH PEPPERS
A friend gave me this recipe many years ago and it has been a family favorite ever since. Serve over rice and add salad and bread for a hearty meal.
Provided by Nancy Olsen
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, saute the pork chunks in the oil for about 15 minutes, or until browned on all sides. Add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder.
- Mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and pork is near done. Add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 28 g, Cholesterol 82.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 29.6 g, SaturatedFat 6.5 g, Sodium 994.3 mg, Sugar 20.7 g
HOT HONEY RECIPE
This hot honey recipe infuses honey with a mixture of fresh habanero peppers and spicy dried red peppers for a spicy honey you'll love. Works with any chili pepper.
Provided by Mike Hultquist
Categories Appetizer hot sauce Main Course
Time 10m
Number Of Ingredients 3
Steps:
- Add the peppers and honey to a small pot. Heat and simmer on medium heat for 5 minutes to infuse them with the pepper flavor and heat.
- Remove from heat and let cool.
- Strain the honey through a fine mesh sieve. Toss out the peppers.
- Store in an airtight glass container in the refrigerator. Use as needed.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Sugar 3 g, ServingSize 1 serving
SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
HONEY GLAZED PORK LOIN
A roast pork loin glazed with honey, and served with a stuffing made from Jordans oats.
Provided by wildcard2011
Time 1h45m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 C. fan 170 C, Mk 4. Rinse the pork loin, and pat dry all over with kitchen paper, or a clean kitchen teatowel. Set in a roasting tray.
- Mix together 100ml of the cider, half of the oil, the mustard, honey, sage, sea salt and pepper in a small bowl. Spoon this mix over the pork, and cover loosely with foil or baking parchment. Bake for 1 hour and 30 minutes, basting every 20 minutes with the pan juices.
- Meanwhile, cook the chopped onion in the remaining oil for a few minutes, just to soften. Mix this with the oats and parsley, and the sausage meat from the sausages. Take 4 tbsp of cooking juices from the meat pan and add to the sausage and oats, stirring in well. Divide the mixture into 8. Shape these into 8 golfball sized balls. Transfer to an oiled baking tray, and bake for 20 minutes.
- When the pork and the stuffing balls are cooked, set aside to keep warm. Moisten the cornflour with a little of the cider. Set the roasting tray over a high heat, and pour on the remaining cider, scraping any residue from the bottom. Add the cornflour, and stir until thickened.
- Serve the pork and the stuffing balls hot, with the sauce spooned over.
SKILLET PORK AND PEPPERS
This one-pan dish has flavors reminiscent of the Italian-American classic sausage-and-peppers, but is much lighter. We've swapped the typical sausage for lean and juicy pork tenderloin and added pickled pepperoncini for zip.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
- Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
- Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
- Photography by Antonis Achilleos
Nutrition Facts : Calories 380, Fat 18 grams, SaturatedFat 4.4 grams, Cholesterol 115 milligrams, Sodium 586 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 40 grams
HONEY GARLIC PORK
My friend Wendy introduced me to Honey Garlic Pork Chops at an amazing Chinese restaurant in town, Sea Garden. They are absolutely so delicious--I had to come home and try to recreate them. This is as close as I can get.
Provided by Battle in Seattle
Categories Pork
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a large (twelve to fourteen inch) heavy-bottomed skillet over medium-high heat.
- When oil is hot, add pork pieces, being careful not to crowd. (If skillet is too crowded, it won't cook properly. Split the pork into two batches, if needed. There should be space between the pieces, so that liquid can evaporate).
- While cooking, season pork with red pepper flakes, salt and pepper.
- Saute pork, turning occasionally, until pork pieces are nicely browned and turning crisp on all sides.
- Add garlic and continue to stir until fragrant, approximately one or two minutes.
- (If the pork was split into batches, combine the cooked meat and garlic before going to next step).
- Turn heat down to medium; add honey to pork.
- Stir well, continue to cook for two to three more minues until honey has coated pork well and has slightly thickened (and darkened).
- Enjoy!
Nutrition Facts : Calories 925, Fat 23.7, SaturatedFat 6.3, Cholesterol 130, Sodium 97, Carbohydrate 141.7, Fiber 0.5, Sugar 139.3, Protein 45.1
PEPPER-HONEY PORK TENDERLOIN
Marinating in jalapenos and honey really wakes up the flavor of these tenderloins. If you want to turn up the heat factor, don't remove the jalapeno seeds. Recipe from Southern Living.
Provided by Dreamgoddess
Categories Pork
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a heavy duty bag, seal and marinate in the refrigerator for 8 hours, turning occasionally.
- Coat a broiler pan rack with non-stick cooking spray and place the tenderloins on it, discarding the marinade.
- Broil the tenderloins 5" from heat for 5 minutes on each side or until a meat thermometer registers 160 degrees (if using an electric oven, the door should be left partially open during cooking).
- Slice the tenderloins and serve garnished with additional fresh jalapeno peppers if desired.
Nutrition Facts : Calories 390.4, Fat 16.2, SaturatedFat 3.5, Cholesterol 110.6, Sodium 844, Carbohydrate 24.5, Fiber 0.3, Sugar 23.6, Protein 36.7
PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
- Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
- Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.
PORK CHOPS WITH GLAZED PEPPERS
Peppers and onions glazed with a blend of honey and balsamic vinegar are a great complement to these skillet-cooked pork chops.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chops; sprinkle with black pepper. Cook 5 min. on each side or until chops are done (145ºF). Transfer chops to platter, reserving drippings in skillet; cover chops to keep warm.
- Add bell peppers and onions to skillet; cook 5 to 6 min. or until peppers are crisp-tender and onions are heated through, stirring frequently. Stir in vinegar and honey; cook 1 min. or until sauce is thickened, stirring constantly. Spoon over chops.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
HONEY PEPPER PORK STIR FRY
Steps:
- In a medium bowl, mix the pork strips and cornflour well. Add the soy sauce, honey, ginger and garlic and mix. Allow to marinate for 15 minutes or up to 1 hour.
- Heat 1 teaspoon of the oil in a wok or large non-stick frying pan over medium-high heat. Add half the pork (allowing some of the marinade to drip off before adding it to the wok) Cook, stirring regularly, until the juice has almost all evaporated and it starts to caramelise (4-5 minutes).
- Transfer to a clean plate. Repeat with the remaining half of pork.
- Wipe the pan out with paper towel (to remove any burnt bits) then add the final teaspoon of oil over medium heat.
- Add the capsicum and broccoli. Cook, stirring often, until tender (4-5 minutes)
- Add the pork back to the pan and stir to combine.
- Mix together the ¼ cup of water and remaining marinade, then pour it into the pan. Mix everything well and cook for a further minute or so. If you'd like a thinner sauce, just add a little more water.
- Stir in the pepper to taste.
- Please take a minute to rate this recipe. I truly appreciate it and it helps me create more recipes.
Nutrition Facts : ServingSize 384 g, Calories 317 kcal
SECHUAN PEPPER AND HONEY PORK
Aromatic pepper, honey and soy. Perfect served hot with noodles or used the next day for a tasty asian pork salad.
Provided by natoweller
Time 4h
Yield Serves 5
Number Of Ingredients 0
Steps:
- Combine all ingredients except pork neck.
- Place pork neck into a dish large enough to hold all the marinade. Pour over marinade and refridgerate for 24 hours.
- Heat oven to 150C. Remove pork from marinade and place in baking tray. Roast for 2.5 to 3 hours uncovered, or until tender. Baste regularly with remaining marinade.
- The pork will caramelise quite a lot, do not let it burn but a dark crust only adds to the final flavor.
CROCKPOT PULLED PORK WITH HONEY-MUSTARD BBQ SAUCE
Tender shredded pork gets a generous drizzle of sweet-tangy Honey Mustard BBQ Sauce for the ultimate set-it-and-forget-it meal the entire family will love.
Provided by Jessica Beacom
Number Of Ingredients 21
Steps:
- Place the sliced onion in the bottom of a slow cooker set on LOW heat.
- Pat the pork butt dry with paper towels. Set aside while you make the rub.
- In a small bowl, combine onion powder, garlic powder, smoked paprika, dried thyme, salt, cumin, and black pepper to create the rub.
- Rub the spice mixture onto the surface of the pork then place the pork on top of the onions. Cover and cook on low for 8-10 hours or until meat is tender and shreds easily with a fork.
- While the pork is cooking, make the barbecue sauce. In a small sauce, combine the Dijon mustard, honey, vinegar, Worcestershire sauce, chili powder, and smoked paprika in a small saucepan over medium heat. Whisk and bring just to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Taste and season with salt and pepper. Remove from the heat and allow to cool to room temperature. (The sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator until ready to use.)
- When the pork is done, remove the meat and onions from the slow cooker into a bowl or platter, using a slotted spoon. Shred the meat with two forks. Taste and add some of the cooking liquid and/or salt and black pepper to taste. Serve with Honey-Mustard BBQ Sauce.
Nutrition Facts : ServingSize 4 oz cooked pork + 1 ½ tablespoons sauce, Calories 407 calories, Sugar 9 g, Sodium 648 mg, Fat 18 g, SaturatedFat 7 g, Carbohydrate 11 g, Fiber 1 g, Protein 44 g, Cholesterol 139 mg
HONEY PORK WITH PEPPERS
A friend gave me this recipe many years ago and it has been a family favorite ever since. Serve over rice and add salad and bread for a hearty meal.
Provided by Nancy Olsen
Categories Pork Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, saute the pork chunks in the oil for about 15 minutes, or until browned on all sides. Add the gravy mix, water, honey, soy sauce, vinegar, ginger and garlic powder.
- Mix well, reduce heat to low, cover and simmer for 15 minutes, or until sauce has thickened and pork is near done. Add the onion, green bell pepper and red bell pepper and simmer for 15 more minutes or until all vegetables are tender.
Nutrition Facts : Calories 430.4 calories, Carbohydrate 28 g, Cholesterol 82.9 mg, Fat 22.3 g, Fiber 1.9 g, Protein 29.6 g, SaturatedFat 6.5 g, Sodium 994.3 mg, Sugar 20.7 g
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