SWEET AND SOUR PORK TENDERLOIN MEDALLIONS
This version of sweet and sour pork uses lean tenderloins and skips the deep-fried step for the same great flavor in fewer steps.
Provided by John Mitzewich
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
- Set the sauce aside.
- Cut the pork tenderloin, crosswise, into 4 equal size pieces.
- Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
- Season both sides with salt and fresh ground black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
- Using tongs, transfer the pork to a plate and reserve.
- Add the butter to the pan, along with the pineapple chunks.
- Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
- Add the reserved sauce and bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
- Return the pork back to the pan and heat through to finish the cooking.
- When pork is done to your liking, turn the heat off.
- Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
- Garnish with the chives or green onions as desired.
Nutrition Facts : Calories 1161 kcal, Carbohydrate 184 g, Cholesterol 145 mg, Fiber 6 g, Protein 64 g, SaturatedFat 5 g, Sodium 462 mg, Fat 16 g, ServingSize Serves 4, UnsaturatedFat 9 g
PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE
Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 17m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 15
Steps:
- Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
- Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
- Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7
SWEET AND SOUR PORK
Provided by Alton Brown
Categories main-dish
Time 1h12m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
- Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
- In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
- In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
SWEET AND SOUR PORK TENDERLOIN
Provided by Food Network
Time 4h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. Season tenderloins with salt and pepper.
- 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
- 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
- 5. Remove cover and stir in pineapple chunks.
- 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
- 7. Slice pork and serve with sauce and pineapple.
- 8. Garnish with minced parsley.
- 9. Serve over hot, cooked rice if desired.
SINGAPORE SWEET AND SOUR PORK
I got this recipe from a friend. It's makes the most delicious sauce. This would be good with chicken too.
Provided by SueVM
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.
- Cut each medallion into 1 inch square pieces. In a medium bowl, combine the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat, remove and coat with the beaten egg.
- Place the cornstarch in a large, resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
- Heat the oil in a large skillet or wok over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.
- In the same skillet over medium high heat, combine the green bell pepper, red chile pepper, pineapple, onion and tomato and saute for 5 minutes.
- To make the sauce:.
- In a separate small bowl, combine the white sugar, salt, cornstarch, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.
- Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well.
- Serve over rice.
SWEET AND SOUR PORK TENDERLOIN
I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.
Provided by Chef John
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
- Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
- Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
- Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
- Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
- Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g
PORK CHOPS WITH SWEET AND SOUR SAUCE
Make and share this Pork Chops With Sweet and Sour Sauce recipe from Food.com.
Provided by momthecook 2
Categories Pork
Time 50m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Brown pork chops in a little oil or coat the pan with cooking spray.
- Mix together brown sugar, vinegar, water and soy sauce.
- When pork chops are browned, pour the sauce over them and let it come to a boil.
- Reduce heat to low, cover and simmer. For 1/2" chops, cook 45 minutes. For thicker pork chops, cook 1 - 1 1/2 hours.
- Remove chops to a plate.
- Stir 1 teaspoons of cornstarch in 1 tablespoons water and add to liquid in the pan. Stir until it thickens and clears. If you want a thicker sauce, add a little more cornstarch.
- Return the chops to the pan, turning to coat in the sauce. Let cook for a couple of minutes.
- Serve with rice.
Nutrition Facts : Calories 595, Fat 28.4, SaturatedFat 9.9, Cholesterol 150.1, Sodium 485.7, Carbohydrate 36.8, Fiber 0.1, Sugar 35.4, Protein 45.7
SWEET AND SOUR PORK
No need for Chinese take-out, this tastes way too good! It's a recipe I created after visiting Phuket as I fell in love with the use of brightly coloured vegetables and fresh ingredients. This is a versatile recipe where you can replace the pork with chicken, prawns, tofu or just add extra vegies. It's a rough estimate on the quantity of vegetables used here, so feel free to play around with what you add...hope you enjoy! (note: snowpeas are also a good addition to this recipe but I usually don't have them on hand so it's not included in the recipe list!) (second note: I find it tastes better when the veggies are really chunky!)
Provided by Hayley_11
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Combine the marinade ingredients and add the pork. Allow the flavours to penetrate for at least 20 minutes (although it doesn't really matter if it can't be marinated for that long).
- Combine the cornflour with a little of the extra water to form a smooth paste/liquid, then set aside. Combine the remaining sweet and sour sauce ingredients in a small saucepan and place over a high heat. When hot, whisk in the cornflour mixture. Continue to whisk over a high heat until the sauce until it has thickened to your liking. Set aside.
- Place the pork and the marinade into a hot frypan (or wok)and fry until it's almost completely cooked. Remove pork from the pan and set aside.
- Heat the garlic in the pan. Add the onion and stir fry for about 30 seconds before throwing in the baby corn. Cook for another 2-3 minutes. Add the capsicum, stir frying for another minute or so, then add the zucchini. After stir frying for another 2-4 minutes add the sweet and sour sauce you prepared earlier. Return the pork to the pan and season with pepper and dried coriander (if using). If you feel you need more liquid you can probably add a little bit of chicken or vegetable stock.
- If the vegetables aren't quite cooked to your liking allow them to simmer in the sauce for however long they need to suit your taste buds (on the contrary you can reduce the stir frying time if you prefer crisper veggies). Add the pineapple (if using fresh coriander, add it in here)and allow it to heat slightly before taking the pan off the heat. Serve on steamed rice (I prefer basmati rice, but any long grain rice will suffice).
Nutrition Facts : Calories 434.1, Fat 13.5, SaturatedFat 4.2, Cholesterol 105, Sodium 1114.7, Carbohydrate 39.3, Fiber 4.6, Sugar 27.5, Protein 39.2
AUTHENTIC SWEET AND SOUR PORK
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
Provided by Chelsea
Categories World Cuisine Recipes Asian Chinese
Time 1h5m
Yield 2
Number Of Ingredients 14
Steps:
- Pound pork to 1/3-inch thickness using a meat mallet. Slice into 1 1/2-inch strips.
- Combine pork strips, rice wine, 1/3 teaspoon salt, and monosodium glutamate in a bowl. Marinate in the refrigerator for 30 minutes.
- Mix remaining 1/3 teaspoon salt, chicken stock, 1 tablespoon cornstarch, sugar, vinegar, and soy sauce in a bowl to make sauce.
- Beat eggs with remaining 3 tablespoons cornstarch in a bowl until smooth. Add pork strips; stir to coat.
- Heat oil in a wok or large saucepan to 280 degrees F (140 degrees C). Add pork strips one at a time to the hot oil. Cook until lightly golden, about 2 minutes. Transfer to a paper towel-lined plate with a slotted spoon.
- Heat oil to 340 degrees F (170 degrees C). Return pork to the hot oil. Cook until golden brown, about 2 minutes. Transfer to a serving plate with the slotted spoon.
- Drain all but 2 tablespoons oil from the wok. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add sauce and spring onions; cook and stir until sauce begins to thicken, 4 to 5 minutes. Pour sauce over the pork on the serving plate.
Nutrition Facts : Calories 434.7 calories, Carbohydrate 35.2 g, Cholesterol 235.1 mg, Fat 21.1 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 4.1 g, Sodium 1223.7 mg, Sugar 16.9 g
CREAMY PORK WITH SOUR CREAM SAUCE
Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.
Provided by KELLYGOFF
Categories Meat and Poultry Recipes Pork
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
- Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
- In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
- Bake in a preheated oven for 1 hour.
Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
SWEET AND SOUR PORK
Pork is stir-fried with peppers, carrots, onions and pineapple in this version of the classic dish. Easy to make, and delicious.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 9
Steps:
- Blend cornstarch and soy sauce in small bowl; stir in pork until well coated.
- Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally.
- Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently.
- Add pineapple chunks; cook and stir only until pineapple is heated through.
Nutrition Facts : Calories 366.3 calories, Carbohydrate 36.1 g, Cholesterol 53.6 mg, Fat 16.1 g, Fiber 2.5 g, Protein 19.9 g, SaturatedFat 4.5 g, Sodium 669.7 mg, Sugar 25.8 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
SWEET AND SOUR PORK III
My husband's grandmother was Chinese. She taught me this one. This is the way Gramma made Sweet and Sour all her life (she died 6 years ago at age 94). The secret is apple cider vinegar.
Provided by PAM_1
Categories World Cuisine Recipes Asian Chinese
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
- Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
- In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended.
Nutrition Facts : Calories 663.1 calories, Carbohydrate 74.7 g, Cholesterol 42.6 mg, Fat 35 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 6.8 g, Sodium 1085.4 mg, Sugar 52.3 g
More about "pork medallions with sweet and sour pan sauce food"
SWEET AND SOUR PORK TENDERLOIN MEDALLIONS - CLASSIC-RECIPES
From classic-recipes.com
5/5 (2)Total Time 30 minsCategory Pork, Easy EntréesCalories 276 per serving
- Pat the pork tenderloin with paper towels to dry. Trim any visible fat and remove the thin, shiny silver skin. Slice it into 1/2-inch thick medallions.
- Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the pork slices. Cook until the pork is nicely browned on both sides (about 2 minutes on each side).
- To the reserved juice add the 2/3 cup of water, the vinegar, soy sauce, brown sugar, and salt. Pour over the pork tenderloin. Bring to a boil. Reduce heat to low, cover the pan, and simmer for 5 minutes. Remove the pork pieces and keep warm.
HAWAIIAN SWEET AND SOUR PORK MEDALLIONS RECIPE - HOME …
From homechef.com
Total Time 15 minsCalories 520 per serving
SWEET AND SOUR PORK - SPEND WITH PENNIES
From spendwithpennies.com
PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE RECIPES
From tfrecipes.com
CHERRY ORANGE PORK MEDALLIONS | PORK, SOUR FOODS, FOOD
From pinterest.ca
MEDALLIONS OF PORK WITH SWEET RED PEPPER SAUCE RECIPES
From tfrecipes.com
SWEET AND SOUR PORK - DINNER, THEN DESSERT
From dinnerthendessert.com
BETTER THAN TAKE OUT CHINESE SWEET AND SOUR PORK - HOUSE ...
From houseofnasheats.com
SWEET AND SOUR PORK LOIN MEDALLIONS - RECIPE | COOKS.COM
From cooks.com
PORK MEDALLIONS WITH CLEMENTINE SAUCE | RICARDO
From ricardocuisine.com
THE BEST SWEET AND SOUR PORK RECIPE - THE RECIPE CRITIC
From therecipecritic.com
SWEET AND SOUR PORK - ONE PAN - 30 MINUTES MEALS
From 30minutesmeals.com
PORK LOIN ROAST WITH SWEET & SOUR SAUCE - FEEDING THE FRASERS
From feedingthefrasers.com
TERIYAKI PORK MEDALLIONS - ASIAN RECIPES
From fooddiez.com
SHEET PAN SWEET AND SOUR PORK - KETO KARMA
From ketokarma.com
PORK MEDALLIONS WITH CREAMY PAN SAUCE RECIPES
From tfrecipes.com
SWEET AND SOUR PORK - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
SWEET AND SOUR PORK (糖醋里脊 ... - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SWEET AND SOUR PORK RECIPE (GU LU ROU ... - HUANG KITCHEN
From huangkitchen.com
SWEET ONION PORK MEDALLIONS RECIPES
From tfrecipes.com
PORK TENDERLOIN MEDALLIONS WITH DIJON MUSHROOM SAUCE RECIPE
From thespruceeats.com
PORK MEDALLIONS WITH CUMBERLAND SAUCE RECIPE - EATINGWELL
From eatingwell.com
PORK TENDERLOIN MEDALLIONS IN SAUCE RECIPES - ALL ...
From therecipes.info
SWEET-AND-SOUR PORK MEDALLIONS WITH SPICY LEEKS - BBC FOOD
From bbc.co.uk
PORK MEDALLIONS WITH CHERRY AND SPICE SAUCE | RICARDO
From ricardocuisine.com
PORK TENDERLOIN MEDALLIONS CREAM SAUCE - ALL INFORMATION ...
From therecipes.info
FOOD WISHES VIDEO RECIPES: SWEET AND SOUR PORK TENDERLOIN ...
From foodwishes.blogspot.com
SWEET AND SOUR PORK - CHINESE FOOD RECIPES
From chinesefoodrecipes.cc
PORK MEDALLIONS WITH MARSALA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
SIMPLE PAN SAUCE RECIPE FOR CHICKEN, PORK, OR STEAK
From thespruceeats.com
SWEET AND SOUR PORK: RESTAURANT RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love