APPLE PORK STIR-FRY
Jo Ann Erpelding of Canton, Michigan shares this super stir-fry with a twist. Water chestnuts bring a slight crunch to the tender pork and veggies, while apple pie filling lends a complementary sweetness.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, cider and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry pork in oil for 5-7 minutes or until no longer pink. , Add the celery, carrot, onion, red pepper, water chestnuts and ginger; stir-fry until vegetables are tender. Add pie filling. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 370 calories, Fat 8g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 494mg sodium, Carbohydrate 56g carbohydrate (23g sugars, Fiber 3g fiber), Protein 18g protein.
PORK, APPLE, AND GINGER STIR-FRY WITH HOISIN SAUCE
This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.
Provided by Jenny G.
Categories World Cuisine Recipes Asian
Time 40m
Yield 3
Number Of Ingredients 10
Steps:
- Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
- Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
- Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.
Nutrition Facts : Calories 447.9 calories, Carbohydrate 30.4 g, Cholesterol 73.8 mg, Fat 23.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 6.6 g, Sodium 2062 mg, Sugar 17.9 g
SAVORY PORK & APPLE STIR FRY
Pork stir fry that is sweet and nutty, as well as cooked stove top for a "quick" dinner. Substitute with chicken, if desired.
Provided by TheDancingCook
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the Rice a Roni, substituting 1 cup water and 1 cup apple juice for water on the boxed directions.
- While this is cooking, cut the pork into strips and combine with paprika, thyme, sage/poultry seasoning.
- In a second skillet, melt margarine or butter over medium heat and stir fry the pork for 3-4 minutes or until no longer pink.
- Add apples, and stir fry for another 2-3 minutes or until apples are tender.
- Combine the remaining 1/2 cup apple juice with the cornstarch and add to the pork, cooking 1-2 minutes or until thickened to a glaze.
- Stir in nuts and serve over rice mixture.
Nutrition Facts : Calories 384.9, Fat 20.3, SaturatedFat 4.6, Cholesterol 76, Sodium 126.2, Carbohydrate 25.5, Fiber 3.3, Sugar 18.7, Protein 26.4
SAVORY PORK, APPLE AND SAGE PIES
These pies are meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite.
Provided by Melissa Clark
Categories pastries, pies and tarts, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
- Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
- To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
- In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
- Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
- Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.
Nutrition Facts : @context http, Calories 631, UnsaturatedFat 23 grams, Carbohydrate 41 grams, Fat 46 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 19 grams, Sodium 383 milligrams, Sugar 7 grams, TransFat 2 grams
SAVOURY APPLE STUFFED BBQ PORK SIRLOIN
This recipe I made up on the spot when asked to guest host in the Grilling Forum. I have cooked many pork roasts and this one beats them all by a million! You can prepare the roast the day before and let marinate overnight. Hope you enjoy!
Provided by TheCharcoalGourmet
Categories Pork
Time 3h40m
Yield 1 Roast, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cut your roast in half lengthwise and unfold it open like a book. Put it in a roasting pan and pour the apple cider over it. Inject some of the cider into the roast at 1" intervals. (this takes approximately 1 beer). Set aside.
- Prepare the stuffing: Mix all ingredients together in a large bowl, making sure all bread is moistened with the apple cider. Spoon approximately half of the stuffing onto the center of the pork, wrap the remaining in a foil packet.(another beer).
- Fold over one side of the pork so that the stuffing is now in the middle of the meat. Tie with butcher twine. Put the roast back into the pan and let marinate for a few hours or overnight.
- Cooking instructions: Preheat your coals, or gas bbq if that's what you have. If using coals: Separate coals to either side of bbq leaving a space in the middle. Put roast directly over coals on one side, fat side down. Let roast this way until seared,(approx. 1 beer) then turn over and place roast in center of bbq, over the space, between the 2 beds of coals. Let roast until internal temperature reaches 170 with meat thermometer (approx 3 hours or 6 beers).
- If using gas bbq: After preheating bbq, put roast on fat side down until seared (approx. 20 mins). Turn off one burner and turn the roast over placing over top of side with burner "off" Turn other burner down to "low". Put foil stuffing packet on bbq with roast. Roast until internal temperature reaches 170 with a meat thermometer. (approximately 3 hours).
- Cut strings, scoop out stuffing and slice roast into 3/4" thick slices.
- Mix stuffing with stuffing from packet and serve separately ( or with beer).
SAVORY PORK STIR-FRY
I found this in another one of my many cookbooks entitled Make It In Minutes. A wonderful combination of pork and stir-fry vegetables flavored with sesame oil, ginger and soy sauce.
Provided by Crafty Lady 13
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice pork across grain into 1/8-inch strips. To save time, you can buy pork that is already cut in strips.
- Marinate in vinegar, soy sauce, sesami oil, garlic and ginger for 10 minutes.
- Heat vegetable oil in nonstick pan until hot. Add pork and stir-fry for 3 to 5 minutes, until pork is no longer pink.
- Add vegetables and chicken broth (or water). Stir mixture, cover and steam util vegetables are crisp-tender.
- Serve over hot cooked rice and sprinkle with toasted sesame seeds, if desired.
PORK CHOPS WITH SAVORY APPLE STUFFING
This is an easy and delicious way to serve pork chops--another of my favorite warm and hearty comfort foods. The pork chops turn out juicy and are complimented by the stuffing flavored with apples, garlic, onions and savory seasonings. In my opinion, homemade stuffing rivals any store-bought mix. The stuffing under the pork chops is moistened and flavored by the meat juices while the stuffing on the surface is crispy and buttery--my favorite part! If you desire all of your stuffing to be moist, cover the baking pan with aluminum foil while in the oven. Enjoy!
Provided by MarthaStewartWanabe
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium skillet over medium heat, melt butter. Cook onion and garlic for 5-8 minutes or until translucent but not browned. Add chopped apple during last 1 minute of cooking time.
- In a large mixing bowl, combine bread cubes, sage, thyme, salt and pepper.
- Pour onion/garlic/apple mixture over bread cube mixture and stir until incorporated.
- Stir chicken broth one cup at a time into bread cube mixture until bread cubes are moistened to your satisfaction. If not moist enough, add more to your preference.
- In a 9" x 13" baking pan, spread half of the stuffing mixture evenly.
- Season pork chops with salt and pepper to taste. Nestle each pork chop into stuffing mixture (do not overlap chops).
- Spoon remaining stuffing atop each pork chop, covering each evenly.
- Bake for 35-40 minutes or until chops are done or juices run clear when pierced with a fork.
APPLE AND PORK STEW
This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.
Provided by LIZZY217
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
- Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
- Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.
Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g
APPLE AND PORK STIR-FRY WITH GINGER
A yummy and healthy stir-fry recipe adapted from The American Institute of Cancer Research. All green bell peppers may be used instead of the tri-color.
Provided by Karen..
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.
- In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.
- Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.
- Add pork back to skillet along with green onions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.
Nutrition Facts : Calories 286.5, Fat 11, SaturatedFat 2.9, Cholesterol 35.7, Sodium 545.5, Carbohydrate 34.8, Fiber 5.9, Sugar 18.6, Protein 14.2
PORK WITH APPLE-CREAM SAUCE
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
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