Pork Medley Food

PASTA PORK MEDLEY

Steps:

• In a small bowl, combine the first five ingredients. Place pork in a large resealable plastic bag; add the marinade. Seal bag and turn to coat; refrigerate overnight., Drain and discard marinade. Place pork on a rack coated with cooking spray in a shallow roasting pan. Bake, uncovered, at 425° for 30-35 minutes or until a thermometer reads 160°. Cover with foil; let stand for 10 minutes before cutting into thin slices., Place 5 qts. water in a soup kettle; bring to a boil. Add pasta; cook, uncovered, in boiling water for 10 minutes. Add snow peas; cook 1-2 minutes longer or until pasta and peas are tender; drain., In a large nonstick skillet, whisk the broth, peanut butter, vinegar, oil, ginger, garlic, soy sauce and pepper flakes until blended. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Add the pasta mixture and tomatoes; heat through. Arrange sliced pork over pasta mixture. Sprinkle with onions. Serve immediately.

ORANGE-GLAZED PORK CHOPS, ROASTED VEGETABLE MEDLEY AND ALMOND RICE PILAF

Steps:

• Heat oven to 425°F
• Line a rimmed baking sheet with parchment paper
• Dress the vegetables with olive oil, salt and pepper, and arrange on the baking sheet
• Roast veggies 18-20 minutes until tender and crispy at edges
• Douse with lemon juice and transfer to serving bowl
• For the rice, melt butter in a saucepot over medium heat
• Add nuts and spaghetti, and toast to golden
• Add rice and stir a minute more; season with salt and pepper
• Add stock, bring to a boil then stir and cover pan
• Reduce heat to a simmer and cook 15-18 minutes to tender
• Remove pot from heat and fluff rice with fork
• Meanwhile, heat a large, cast-iron skillet over medium-high heat
• Season pork chops on both sides with salt and pepper
• Add 1 turn of oil to the pan and brown chops on both sides, about 7-8 minutes turning occasionally; remove to a plate
• Add another turn of the pan of olive oil along with the shallots, garlic and thyme
• Stir 2 minutes, add stock and Worcestershire and whisk in marmalade
• Cook to thicken, about 1 minute, then add chops back in and turn to coat them in the sauce
• Simmer to thicken another minute or 2
• Serve chops and sauce with vegetables and rice alongside

SNOW PEA PORK MEDLEY

Steps:

• In a large microwave-safe bowl, combine the cornstarch, soy sauce, bouillon, water and ginger if desired; stir until smooth. Cover and microwave on high for 2 minutes, stirring once., Add the water chestnuts, bamboo shoots, peas and onions. Cover and cook on high for 4-5 minutes or until vegetables are crisp-tender, stirring occasionally. Stir in pork; cook 2-3 minutes longer or until heated through. Serve over rice.

BACON EXPLOSION!

Steps:

• To kick off the construction of this pork medley you'll need to create a 5x5 bacon weave. If the strips you're using aren't wide enough to span 5x5 inches, then you may need to use a few extra slices to fill out the pattern. Just make sure your weave is tight and that you end up with a nice square shape to work with.
• The next step is to add some barbecue seasoning on top of your bacon weave. (BBQ Addict recommends Bad Byron's Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen's All-Purpose Rub).
• Now that your pork is well seasoned, it's time to add more pork. Take two pounds of Italian sausage and layer it directly on top of your bacon weave. Be sure to press the sausage to the outer edges of the bacon creating a patty that is the same thickness all the way across. Most grocery stores carry loose sausage, so just pick out one you like.
• Next up is bacon layer number two. Take the remaining bacon slices and fry them up the same way you would for breakfast. If you like soft bacon, make it soft. If you like crunchy bacon, make it crunchy.
• Since this is a barbecue recipe, we need to add another layer of barbecue flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. (BBQ Addict recommends Burnt Finger BBQ's homemade competition sauce). Once you've sauced the bacon, sprinkle on some more of the barbecue seasoning you used on the bacon weave.
• Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
• At this point we can start to see the final shape of our Bacon Explosion, but we're missing one key item. To complete the construction process, roll the sausage forward completely wrapping it in the bacon weave. Make sure it sits with the seam facing downward to help keep it all sealed up.
• Sprinkle some barbecue seasoning on the outside of the bacon weave, and now it is ready for the smoker. Cook your Bacon Explosion at 225°F in a constant cloud of hickory smoke until your meat thermometer gives an internal temperature reading of 165°F Normally this will take about 1 hour for each inch of thickness, but that could vary depending on how well you maintain your fire and also how many times you open the smoker to take a peek. BBQ Addict recommends 2.5 hours, for a roll 2.5 inches in diameter.
• Now that the Bacon Explosion is fully cooked, you need to add some finishing flavors. Remember that barbecue sauce you used for inner flavor? You'll be using that same sauce to glaze the cooked bacon weave. Using a basting brush, coat the entire surface with a thin layer of sauce. Sweet sauces are loaded with sugars, so they'll give your fatty a nice glossy finish. Spicy and vinegar based sauces don't contain as much, so they won't set up as well. If you're dead set on using those sauces, just cut them with a bit of honey and you'll get the same effect.
• Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage.
• Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, BBQ Addict recommends placing a couple Bacon Explosion slices on a warm Pillsbury's Grands Biscuit.

PORK CHOP VEGGIE MEDLEY

Steps:

• In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

PORK MEDLEY

Steps:

• Boil the potatoes then mash them with 1 oz butter, the yogurt and salt and pepper.
• Make a white sauce by melting 2 oz butter, stirring in the flour and cooking for a minute, then break up the stock cube and stir it in.
• Gradually blend in the milk and wine, stirring all the time over the heat until the sauce had come to the boil and is thick.
• Add the pork, mango chutney, vegetables and herbs to the sauce with salt and pepper to taste.
• Put it in an ovenproof dish and top with the potatoes.
• Scatter over the cheese and cook at 200C or gas mark 6 for 15 mins until reheated and golden brown.

ROASTED PORK TENDERLOIN AND VEGETABLE MEDLEY

Steps:

• Line two baking sheets with aluminum foil.
• Place the vegetables on one of the sheets, drizzle with the olive oil and season with half of the salt and pepper.
• Arrange the pork tenderloins on the second sheet, tucking the tapered ends underneath.
• Combine the remaining ingredients and brush over the meat.
• Roast both the meat and vegetables in a 450 degree F oven until the juices run clear when the pork is pierced and just a hint of pink remains, about 25 minutes.
• Broil until the pork is golden and glazed and the vegetables are browned around the edges, about 4 minutes.

AIR FRYER PORK WONTONS

Steps:

• Make the wontons: Preheat an air fryer to 325˚ F. Mix the pork, scallion, rice wine vinegar, soy sauce, sesame oil, cornstarch, garlic, ginger and sugar in a medium bowl until well combined.
• Spread out the wonton wrappers on a work surface. Scoop 1 teaspoonful of the pork mixture into the center of each wrapper. Moisten the edges; fold in half to make a triangle. Fold in the two lower points to look like an open envelope; seal with a dab of water. Brush both sides with sesame oil.
• Add the wontons to the air fryer basket. Cook, flipping halfway through, until golden, 10 minutes.
• Make the dipping sauce: Whisk the soy sauce, black vinegar, sesame oil, sesame seeds and scallion in a small bowl. Serve with the wontons.