ITALIAN STIR FRIED PORK & PASTA
A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
- Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
- Drain pasta and add to pork mixture with cheese and basil; toss to coat.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g
ONE SKILLET PORK PASTA
This one dish pasta recipe is cheesy perfection. Those tender pieces of pork are so good!
Provided by Karly Campbell
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add butter to the skillet and let melt.
- Dice the pork into bite sized pieces and add to the skillet. Cook, stirring occasionally, for 7 minutes.
- Add the onion to the skillet and cook for 3 more minutes, stirring occasionally.
- Add the garlic to the skillet and stir to combine.
- Dump in the pasta, tomatoes, water, milk, and red pepper flakes. Stir to combine and bring to a boil.
- Cover and cook for 8 minutes.
- Remove lid and continue cooking for 5 more minutes.
- Reduce heat to low and stir in the cheddar. Let cook 2 more minutes.
- Remove from heat and garnish with parsley and season with salt and pepper as desired.
Nutrition Facts : Calories 565 kcal, Carbohydrate 55 g, Protein 43 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 1227 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
PEASANT PASTA STEW
When I was trying to duplicate a favorite restaurant recipe, I came up with this hearty stew. Pork, pasta, vegetables and beans in a thick tomato broth make it a warm and satisfying supper. My husband and I love the savory Italian flavor.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 286 calories, Fat 7g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 1169mg sodium, Carbohydrate 38g carbohydrate (13g sugars, Fiber 6g fiber), Protein 15g protein.
PORK STEW
I always made this stew with beef,but pork is so much better.I made this according to my husband's likes. It is good with jean's Recipe #65340
Provided by out of here
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
- Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
- When pork is done, add the vegetables.
- Stir all together and add the chicken broth and enough water to cover the vegetables.
- Simmer until the vegetables are done.
- To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.
Nutrition Facts : Calories 637.3, Fat 20.2, SaturatedFat 8.7, Cholesterol 139.5, Sodium 2469.2, Carbohydrate 62.3, Fiber 9.1, Sugar 12.4, Protein 50.8
SLOW COOKED HEARTY PORK STEW
A hearty pork stew slow cooked for hours in the slow cooker or on the stovetop until meltingly tender.
Provided by Deborah Mele
Categories Meat - Pork
Time 3h20m
Number Of Ingredients 16
Steps:
- Trim the roast of fat, and cut into 1-inch pieces.
- Place the flour in a plastic bag, dump in the pork pieces and shake the bag until coated.
- Heat half the oil in a heavy skillet or Dutch Oven, and cook half the pork pieces over medium heat until lightly browned.
- If Using a Slow Cooker, place the browned pork pieces in the slow cooker, then continue to brown the remaining pieces, and place these in the slow cooker when browned as well.
- Dump the rest of the browned pork and remaining stew ingredients except the garnish into the slow cooker and turn it on low for 8 hours.
- If using a Dutch Oven, after browning the meat, remove it to a plate, and saute the onion, carrots, celery, and garlic until tender, about 5 minutes.
- Return the meat to the pot along with the remaining stew ingredients except the topping.
- Bring to a boil, then reduce heat to a simmer,cover, and cook for 2 1/2 to 3 hours or until the rest is very tender.
- Just before the stew is finished, chop the topping ingredients together.
- Serve the stew on polenta, or in bowls with a sprinkling of Gremolata on top.
Nutrition Facts : Calories 653 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 136 milligrams cholesterol, Fat 46 grams fat, Fiber 3 grams fiber, Protein 38 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 276 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 29 grams unsaturated fat
SIMPLE PORK TENDERLOIN STEW RECIPE
Today I decided to show you step by step how to cook a simple pork tenderloin stew recipe and which we will serve with pasta. Will be tender and so delicious!
Provided by Timea
Categories Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Cut off the fatter parts fro pork tenderloin, and then cut it into not very small cubes. Peel the onion, then chopped it finely. The same goes for the pepper, which I cut into small pieces, and I crushed the garlic with the knife blade and chopped it finely.
- Heat in a pan about 3-4 tablespoons of olive oil or two tablespoons of lard. After the oil has heated, fry the diced meat. Fry the meat for about 4-5 minutes, stirring from time to time, until it gets coloured. Put the chopped ingredients over the meat and mix.
- Season with sea salt, freshly ground pepper and sweet paprika powder. Stir and let everything fry for a minute, then pour warm water over it to cover everything well. Put a lid on the pan and let it boil over medium heat for about an hour, stirring occasionally. After about 45 minutes, we took the lid so that the water could evaporate and get a stew with less juice.
- I recommend to serve as I did, with penne pasta.
Nutrition Facts : ServingSize 1 grams, Calories 822 kcal, Carbohydrate 99 g, Protein 53 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 114 mg, Sodium 688 mg, Fiber 6 g, Sugar 5 g
EASY PORK AND MUSHROOM STEW RECIPE
This comforting Easy Pork and Mushroom Stew is full of earthy flavors and fresh ingredients. Super hearty and delicious, it's a quick and easy pork stew recipe that will become a family favorite!
Provided by Valentina K. Wein
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
- Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that's stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
- Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through - about 5 minutes - add the peas.
- Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.
Nutrition Facts : Calories 324 kcal, ServingSize 1 serving
PORK STEW
Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It's simple to make and feeds a crowd!
Provided by Kathleen
Categories Main Course Soup
Time 2h7m
Number Of Ingredients 20
Steps:
- In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
- Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
- Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
- Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
- Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
- Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
- Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 480 kcal, Carbohydrate 43 g, Protein 30 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 874 mg, Fiber 5 g, Sugar 11 g
CLASSIC PORK STEW
Delicious recipe and instructions for how to make pork stew in a dutch oven with pork tenderloin, potatoes, carrots, onions, mushrooms, celery and more.
Provided by Steve Cylka
Categories Main Course
Time 3h20m
Number Of Ingredients 16
Steps:
- Preheat oven to 350F
- Heat oil in a dutch oven over medium high heat. Brown the pork in the dutch oven, turning and stir so that they brown on all sides.
- Stir in the onions and minced garlic and cook for another 5 minutes.
- Add the potatoes, carrots, mushrooms, celery, diced tomatoes, salt, pepper, bay leaves, ginger ale and broth. Stir to mix everything.
- Cover dutch oven with lid and place in the oven to bake for 3 hours.
- Take dutch oven out of the oven. In a separate bowl whisk together the corn starch and water to make a slurry. Stir the slurry in the stew to thicken.
- Serve.
Nutrition Facts : Calories 598 kcal, Carbohydrate 29 g, Protein 78 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 236 mg, Sodium 554 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PORK STEW
Pork Stew is rich, hearty comfort food, that's sure to chase away the winter blues with it's tender chunks of meat and veggies in a rich and flavorful broth.
Provided by Kristin Maxwell
Categories Dinner
Time 1h50m
Number Of Ingredients 17
Steps:
- Cut pork into 1-inch chunks (or a little larger).
- Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
- Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
- Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
- To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.
Nutrition Facts : Calories 336 kcal, Carbohydrate 23 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
KITTENCAL'S PORK STEW WITH PASTA
I have been making this for years, it's a full flavored tomato-based stew that needs to simmer over low heat for a couple of hours or more to blend the flavors and thicken the sauce, so make this on a day when you have some time, it tastes even better the second day --- serve this with crusty bread and lots of Parmesan cheese!
Provided by Kittencalrecipezazz
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
- Coat the pork cubes in the flour mixture.
- Heat olive oil in a large heavy pot over medium-high heat.
- Shake any excess flour off the pork.
- Brown on both sides in hot oil; remove to a bowl or large plate.
- Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
- Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
- Add in the wine; bring to a boil; simmer for 2 minutes.
- Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
- After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
- Skim any fat that has accumulated on top of the juice in the pot.
- Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 740.3, Fat 35.8, SaturatedFat 12.1, Cholesterol 152.9, Sodium 1230.6, Carbohydrate 44.4, Fiber 4.7, Sugar 9.3, Protein 52.7
PORK AND PASTA STEW
I especially like to make this stew in summer when I can use vegetables from my own garden. Because it doesn't simmer for hours, I often reach for this recipe when I need dinner in a hurry.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Toss pork and lemon-pepper; brown in oil in a skillet over medium heat. Add onion and garlic; saute until tender. Stir in the broth, salsa and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 or until pork is tender. , Meanwhile, in a large saucepan over medium heat, bring water and salt if desired to a boil. Add pasta and beans; return to a boil. Cook, uncovered, for 7 minutes. Add the squash, zucchini and mushrooms. Cook, uncovered, 6-7 minutes more or until pasta and vegetables are tender. Drain; set aside and keep warm. , Combine cornstarch with cold water until smooth; add to the pork mixture and mix well. Bring to a boil; boil and stir for 2 minutes. To serve, place pasta and vegetables in a serving dish; top with pork mixture.
Nutrition Facts :
ROMANIAN PORK AND POTATO STEW
Steps:
- To make the stew: In a large skillet with a lid or a Dutch oven, sauté the pork in lard, bacon grease or oil until brown on all sides. Add the onion and sauté until it becomes translucent. Add water or stock to cover the meat. Bring to a boil. Reduce temperature, cover and let simmer until pork is almost tender.
- When pork is almost tender, add the tomato paste, Vegeta, paprika, salt and pepper to taste, stirring to combine. Then add the potatoes. Return the mixture to a boil, adding more water or stock, if necessary, reduce temperature, cover, and simmer until potatoes and pork are tender.
- Remove from heat and add chopped dill or parsley. Serve with mamaliga.
- To make the mamaliga: In a small saucepan, bring the water or stock to a rolling boil. Add the salt or Vegeta and butter, stirring to melt. Using a wooden spoon, add the cornmeal very gradually, while stirring constantly in the same direction.
- Simmer over low heat, stirring frequently, until it thickens and starts to pull away from the sides of the pot, about 35-40 minutes. Serve hot. If desired, while mamaliga is still hot, add more butter, cheese, and herbs. Mamaliga can also be served with a dollop of sour cream. Mamaliga can be poured into a pan. When cool, it can be flipped out onto a cutting board, cut into squares and sauteed in butter until crispy.
Nutrition Facts : Calories 527 kcal, Carbohydrate 47 g, Cholesterol 107 mg, Fiber 5 g, Protein 37 g, SaturatedFat 8 g, Sodium 788 mg, Sugar 7 g, Fat 21 g, ServingSize 4 bowls (Serves 4), UnsaturatedFat 0 g
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