Category: Pork

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Sweet-and-Saucy Pork Chops

Sweet-and-Saucy Pork Chops
Serves 2
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
2
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 1"-thick bone-in pork rib chops (look for the most marbled ones you can find, preferably with some fat cap too)
  2. Kosher salt
  3. 1½ tsp. sugar, divided
  4. 2 Tbsp. extra-virgin olive oil, divided
  5. 1 large shallot, chopped
  6. 4 garlic cloves, thinly sliced
  7. ¼ cup red wine vinegar
  8. 3 sprigs rosemary
  9. 1 Tbsp. drained capers
  10. 2 Tbsp. unsalted butter, cut into pieces
Instructions
  1. Season pork chops with salt and sprinkle evenly with ½ tsp. sugar. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook chops, undisturbed, until well browned underneath, about 3 minutes. Turn and cook just until second side is lightly browned, about 1 minute. Transfer chops to a plate (they won’t be fully cooked); reduce heat to medium.
  2. Pour remaining 1 Tbsp. oil into same skillet and add shallot and garlic. Cook, stirring often, until softened and just beginning to brown, about 3 minutes.
  3. Add vinegar and remaining 1 tsp. sugar to skillet. Cook, swirling pan occasionally, until vinegar is nearly evaporated, about 2 minutes.Add rosemary, capers, and ½ cup water to skillet; season with salt. Reduce heat as needed to maintain a very low simmer. Add butter and swirl pan continuously (and vigorously) until sauce becomes smooth, glossy, and emulsified.
  4. Return pork chops to skillet, arranging darker side up. Simmer gently in sauce, swirling occasionally, until chops are cooked through, about 3 minutes (a thermometer inserted near the bones should register 135°).
  5. Transfer pork chops to plates and spoon sauce over.
Adapted from Bon Appétit
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Bon Appétit
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Leftover Pork with Fennel and New Potatoes

Leftover Pork with Fennel and New Potatoes
Print
1348 calories
102 g
246 g
63 g
99 g
9 g
1218 g
567 g
3 g
0 g
47 g
Nutrition Facts
Serving Size
1218g
Amount Per Serving
Calories 1348
Calories from Fat 560
% Daily Value *
Total Fat 63g
97%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 38g
Cholesterol 246mg
82%
Sodium 567mg
24%
Total Carbohydrates 102g
34%
Dietary Fiber 21g
86%
Sugars 3g
Protein 99g
Vitamin A
22%
Vitamin C
166%
Calcium
34%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 large fennel bulbs
  2. 3 tablespoons rapeseed or olive oil
  3. About 12 oz cold cooked new potatoes, cut into chunky pieces
  4. 10-12 oz cold roast pork loin, shoulder or belly, thickly sliced, then cut or torn into strips
  5. 1/2 lemon, juiced
  6. a few roughly torn mint leaves, (optional)
  7. sea salt
  8. freshly ground black pepper
Instructions
  1. Trim the top and bottom from the fennel bulbs. Remove the tough outer layers and cut each bulb in half lengthways. Then place each half, cut-side down, on the board and cut into thick wedges, keeping a bit of the rooty base on each wedge if possible, as it will hold the layers together.
  2. Heat the oil in a large frying pan, add the fennel with a pinch of salt and sauté over a medium heat for 6–7 minutes, until tender and golden, or even a little tinged with brown. Add the potatoes to the pan and fry for a few more minutes until they start to turn golden, then add the pork and fry, stirring a few times, until heated through.
  3. Squeeze over the lemon juice, season with salt and pepper to taste and scatter over the mint, if using. Serve straight away.
Adapted from Cottage River Cookbook
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calories
1348
fat
63g
protein
99g
carbs
102g
more
Adapted from Cottage River Cookbook
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Merguez Spice Rub

Merguez Spices for Roasted Meats
Print
127 calories
9 g
0 g
11 g
2 g
1 g
40 g
4726 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
40g
Amount Per Serving
Calories 127
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 4726mg
197%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 2g
Vitamin A
46%
Vitamin C
5%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1 tsp fennel seeds
  4. ½ cinnamon stick, broken up
  5. 1 tsp black peppercorns
  6. A pinch of cayenne pepper or chilli powder
  7. 2 tsp sweet smoked paprika
  8. 2 garlic cloves, finely chopped
  9. Leaves from 2 large rosemary sprigs, finely chopped
  10. 2 tsp sea salt
  11. 2 tsp olive oil
Instructions
  1. Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
  2. Roast shoulder of lamb with merguez spices
  3. Prep 15mins Cook 6hrs30mins Servs 6
  4. Method
  5. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn't essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
  6. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
  7. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.
  8. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.
Notes
  1. Instructions are for shoulder of lamb. Can be applied to chicken or pork tenderloin just as easily.
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calories
127
fat
11g
protein
2g
carbs
9g
more
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Pork Tenderloin

Barbecued Pork Tenderloin
Serves 4
Print
518 calories
8 g
243 g
13 g
89 g
4 g
358 g
288 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
358g
Servings
4
Amount Per Serving
Calories 518
Calories from Fat 118
% Daily Value *
Total Fat 13g
20%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 243mg
81%
Sodium 288mg
12%
Total Carbohydrates 8g
3%
Dietary Fiber 4g
15%
Sugars 2g
Protein 89g
Vitamin A
58%
Vitamin C
2%
Calcium
9%
Iron
36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pork tenderloin (about 1 1/4 lbs in two pieces)
  2. 1 clove garlic, minced
  3. 1 1/2 tsp paprika
  4. 1 1/2 tsp chili powder
  5. 1/2 tsp water
  6. 1 tsp balsamic vinegar
  7. 1/2 tsp worcestershire sauce
  8. 1 tbl olive oil, divided
  9. 1-2 tsp oregano
  10. 1/8 tsp cumin
Instructions
  1. Trim meat of all fat and sinew
  2. Score the flat side of the meat about 1/2" deep, lengthwise
  3. Make a paste from the garlic, paprika, chili powder, water, balsamic vinegar, worcestershire sauce, 1 1/2 tsp of the olive oil, oregano and cumin
  4. Spread the paste into the groove. Tie the tenderloin with string to close the groove an form an even thickness
  5. Rub the outside of the meat with remaining 1 1/2tsp olive oil
  6. Brush grill with oil. Place meat on grill with medium heat. Close the grill and cook about 10 minutes
  7. Turn and cook for another 7-10 minutes until the temp reaches 160º
  8. Remove and let it rest for 5-10 minutes
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calories
518
fat
13g
protein
89g
carbs
8g
more
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Pork Tenderloin with Rub

Pork Tenderloin with Seasoned Rub
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon garlic powder
  2. 1 teaspoon dried oregano
  3. 1 teaspoon ground cumin
  4. 1 teaspoon ground coriander
  5. 1 teaspoon dried thyme
  6. Salt
  7. 1 1/4 pounds pork tenderloin
  8. 1 tablespoon olive oil
  9. 1 teaspoon minced garlic
Instructions
  1. Preheat the oven to 450 degrees F.
  2. In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
  3. OVEN: In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
  4. GRILL: Sear in skillet first, then put on grill at medium heat for 10 minutes. Turn and cook for another 7-10 minutes until meat reaches 160º. Rest for 5 minutes and serve.
Notes
  1. See Mustard Sauce recipe to go with this dish.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Pork Chops With Mustard Sauce

Pork Chops With Mustard Sauce
Print
2438 calories
35 g
724 g
138 g
229 g
33 g
1743 g
1136 g
5 g
0 g
71 g
Nutrition Facts
Serving Size
1743g
Amount Per Serving
Calories 2438
Calories from Fat 1230
% Daily Value *
Total Fat 138g
212%
Saturated Fat 33g
166%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 57g
Cholesterol 724mg
241%
Sodium 1136mg
47%
Total Carbohydrates 35g
12%
Dietary Fiber 20g
79%
Sugars 5g
Protein 229g
Vitamin A
237%
Vitamin C
134%
Calcium
88%
Iron
86%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons olive oil
  2. 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
  3. kosher salt and black pepper
  4. 2 shallots, finely chopped
  5. 3/4 cup dry white wine
  6. 2 tablespoons heavy cream
  7. 1 tablespoon Dijon mustard
  8. 1 tablespoon chopped fresh tarragon
  9. 1 small head frisée, torn into pieces (about 4 cups)
  10. 1 lemon, cut into wedges
Instructions
  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Season the pork with ½ teaspoon each salt and pepper. Brown, 2 to 3 minutes per side.
  3. Transfer the pork to a baking sheet and roast until cooked through, 5 to 7 minutes.
  4. Meanwhile, add the shallots and 1 tablespoon of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
  5. Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
  6. Top the pork with the sauce and tarragon. Drizzle the frisée with the remaining tablespoon of oil and serve with the lemon wedges.
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calories
2438
fat
138g
protein
229g
carbs
35g
more
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Marinated and Grilled Pork Tenderloin

Marinated and Grilled Pork Tenderloin
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 - 2 pounds pork tenderloin (2 tenderloins)
  2. 1/2 cup Soy sauce
  3. 1/4 cup Balsamic vinegar
  4. 4 cloves garlic (minced)
  5. 1/4 cup brown sugar
  6. -
  7. MUSTARD SAUCE
  8. French mustard seed (such as Edmond Fallot Old Fashioned Seeded Dijon Mustard)
  9. Crème fraîche (such as Vermont Creamery brand)
  10. Use 1-to-3 mixture of mustard seed and crème fraîche
Instructions
  1. Pay attention, there aren't many steps involved in producing the best grilled pork tenderloin. This piece of meat is so tender, it doesn't need a lot of help! Mix all of the marinade ingredients together and pour into a large Ziplock type bag. Place the tenderloins in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinade for at least an hour, up to 24 hours.
  2. Remove the tenderloins from the marinade about 30 minutes before you are ready to grill and allow to gently warm up on the counter.
  3. Heat the grill to medium-high heat.
  4. Now we have a tenderloin that has been soaked in some great flavors, we need to make sure we don't screw it up on the grill! The key to properly grilling a pork tenderloin is to evenly cook the pork through by grilling each of the four sides. This cut of pork is tubular, so we want to roll it to each of the four sides while we grill.
  5. Once the grill is heated, place the tenderloin on the grill and grill the first side for around 5 minutes (times vary per grill, you are looking for a nice crust to form like shown in the photo, but not too much charring!).
  6. After 5 minutes, roll the tenderloin onto the the next side and grill for another 5 minutes.
  7. You know the drill now, 5 minutes per side, until an instant thermometer reads around 150 degrees.
  8. Allow the grilled pork tenderloin to rest on a platter for about 10 minutes before you slice into it, we want those juices to redistribute.
Notes
  1. The key is to grill it properly, over high heat and turning often to get a nice caramelized crust without drying out the pork.
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calories
0
fat
0g
protein
0g
carbs
0g
more
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Paella

Paella
Print
Total Time
1 hr
Total Time
1 hr
6707 calories
390 g
2156 g
310 g
549 g
92 g
3511 g
12120 g
26 g
0 g
199 g
Nutrition Facts
Serving Size
3511g
Amount Per Serving
Calories 6707
Calories from Fat 2783
% Daily Value *
Total Fat 310g
478%
Saturated Fat 92g
460%
Trans Fat 0g
Polyunsaturated Fat 37g
Monounsaturated Fat 162g
Cholesterol 2156mg
719%
Sodium 12120mg
505%
Total Carbohydrates 390g
130%
Dietary Fiber 11g
43%
Sugars 26g
Protein 549g
Vitamin A
191%
Vitamin C
304%
Calcium
80%
Iron
155%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 tablespoon paprika
  3. 2 teaspoons dried oregano
  4. salt and black pepper to taste
  5. 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
  6. 2 tablespoons olive oil, divided
  7. 3 cloves garlic, crushed
  8. 1 teaspoon crushed red pepper flakes
  9. 2 cups uncooked short-grain white rice
  10. 1 pinch saffron threads
  11. 1 bay leaf
  12. 1/2 bunch Italian flat leaf parsley, chopped
  13. 1 quart chicken stock
  14. 2 lemons, zested
  15. 2 tablespoons olive oil
  16. 1 Spanish onion, chopped
  17. 1 red bell pepper, coarsely chopped
  18. 1 pound chorizo sausage, casings removed and crumbled
  19. 1 pound shrimp, peeled and deveined
  20. Add all ingredients to list
Instructions
  1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
  2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
  3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
  4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Adapted from Allrecipes
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calories
6707
fat
310g
protein
549g
carbs
390g
more
Adapted from Allrecipes
NoMayo https://nomayo.us/
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Grilled Pork with Mint Melon Salad

Grilled Pork with Mint Melon Salad
Print
1888 calories
71 g
557 g
101 g
174 g
30 g
1519 g
1453 g
64 g
0 g
59 g
Nutrition Facts
Serving Size
1519g
Amount Per Serving
Calories 1888
Calories from Fat 897
% Daily Value *
Total Fat 101g
155%
Saturated Fat 30g
149%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 49g
Cholesterol 557mg
186%
Sodium 1453mg
61%
Total Carbohydrates 71g
24%
Dietary Fiber 8g
34%
Sugars 64g
Protein 174g
Vitamin A
540%
Vitamin C
479%
Calcium
61%
Iron
48%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. PORK
  2. 4 bone-in rib pork chops or bone-in loin pork chops
  3. 1 tablespoon extra-virgin olive oil
  4. Contents of 1 peppermint tea bag, about 1 teaspoon
  5. Salt and pepper
  6. SALAD
  7. 4 cups peeled and chopped mixed melon
  8. (cantaloupe, honeydew and/or watermelon)
  9. 2 tablespoons lime juice
  10. 2 tablespoons chopped fresh mint
  11. 2 tablespoons extra-virgin olive oil
  12. 1/2 cup crumbled feta
  13. Pinch cayenne
Instructions
  1. Preheat grill to high. Rub chops all over with olive oil and
  2. peppermint tea. Season with salt and pepper. Set aside.
  3. In a large bowl, combine melon, lime juice, mint, olive oil and feta.
  4. Stir well and season to taste with salt, pepper and cayenne.
  5. Set aside.
  6. Grill chops, 3-5 minutes per side. Move to a cooler part
  7. of the grill and continue cooking until chops register
  8. 145 F with a meat thermometer, 2-4 minutes.
  9. Serve with the melon salad. Makes 4 servings.
Adapted from Swift Premium
beta
calories
1888
fat
101g
protein
174g
carbs
71g
more
Adapted from Swift Premium
NoMayo https://nomayo.us/