Pork And Veggie Saute Food

ITALIAN PORK AND VEGETABLE SAUTE

Steps:

• Heat 1 tbsp. oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 min. Add mushrooms and cook, stirring often, until juices evaporate, about 5 min. Stir in scallions and cook until wilted, about 1 min. Transfer to plate. Season pork with 1/2 tsp. salt and 1/4 tsp. pepper. Add remaining 1tbsp. oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 min. Sprinkle with flour and stir with wooden spoon to coat pork. Add wine and 1/2 c. water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 min. Season with salt and pepper. Serve hot.

LEFTOVER PORK AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

PORK 'N' VEGGIE PACKETS

Steps:

• Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

EASY PORK STIR FRY

Steps:

• In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
• Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
• Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
• Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
• Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

SAUTEED PORK WITH GINGER & GARLIC

Steps:

• Cut the pork into 2 inch pieces.
• Combine soy, sake, ginger and garlic.
• Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
• Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
• Add the reserved marinade, and cook for 1-2 minutes.
• Serve with rice, and sauteed Asian vegetables.
• *Wealso use this marinade for chicken for the BBQ.

OVEN-ROASTED PORK AND VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.

ITALIAN PORK AND VEGETABLE SAUTE

Steps:

• Heat 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add red pepper and cook, stirring often, until it begins to soften, about 1 minute. Add mushrooms and cook, stirring often, until juices evaporate, about 5 minutes. Stir in scallions and cook until wilted, about 1 minute. Transfer to plate.
• Season pork with 1/2 teaspoons salt and 1/4 teaspoons pepper. Add remaining 1 tablespoons oil to skillet and heat. Add pork and cook, turning occasionally, until browned and meat is slightly pink when pierced to the center with tip of sharp knife, about 5 minutes. Sprinkle with flour and stir with wooden spoon to coat pork.
• Add wine and 1/2 cup water and bring to a boil, scraping up browned bits in pan with wooden spoon. Return vegetables to pan and cook until sauce is thickened, about 1 minute. Season with salt and pepper. Serve hot.

DELICIOUS MEATLOAF WITH VEGETABLES

Steps:

• Set oven to 350 degrees.
• In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
• Season with seasoning salt and pepper.
• Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
• In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
• Pat into a shallow 10 x 5-inch oval baking dish.
• Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
• Bake for about 1 hour or until cooked.