Archive for category Pork
Asian Pork Soup
Posted by Eileen Devlin in Appetizers, Low Calorie, Main Course, Pork, Side Dishes, Vegetables, soup on January 30th, 2010
I was going to save this till later in the week but since I was feeling a bit under the weather and needed some comfort food I had a feeling this soup would do the trick. This was excellent and very simple.
You’ll need:
1 tbsp canola oil
12 oz lean boneless pork, cut into thin bite size strips
2 c freshly sliced shiitake mushroooms
2 c garlic, minced
3-14 oz cans chicken broth
2 tbsp dry sherry
2 tbsp reduced sodium soy sauce
2 tsp grated fresh ginger/1/2 tsp ground ginger
1/4 tsp crushed red pepper
2 c shredded napa cabbage
1 green onion, thinly sliced
fresh cilantro sprigs
1. In lg saucepan heat oil over med heat; add pork, cook and stir for 2-3 mins or until slightly pink in the center. Remove from pan and set aside. add mushrooms and garlic and cook until tender.
2. Stir in chicken broth, sherry soy, ginger, and pepper. Bring to boiling. Stir in pork, napa cabbage, and green onion; heat through. If desired, garnish with cilantro. Makes 6-1 c servings.
Nutritional Information:
Calories: 160
Total Fat: 6 g
Cholesterol: 31 mg
Protein: 16 g
Carbohydrate: 10 g
Fiber: 1 g
Sodium: 169 mg
Herbed Pork Tenderloin Dinner (Complete)
Posted by Eileen Devlin in Main Course, Pork, Side Dishes, Vegetables on December 29th, 2009
Ok, so here is my first non-low calorie dinner. Don’t all jump at once! I made this two evenings ago for company and it was an absolute hit as its praises were sung all night. End with the pumpkin-chocolate pie (see previous post) and your legacy has been made. Trust me 
(This serves a party of 6)
For pork tenderloin:
Brush a 3-lb (or equivalent) pork tenderloin with mustard (I did so generously). Sprinkle 3 minced cloves of garlic evenly. Then sprinkle 1/2 tsp each of rosemary and thyme. Bake for approx 1 hour at 350. Slice and serve with pan juices.
For Risotto:
Take 4-6 strips of bacon, chopped and saute with 1 chopped shallot in bottom of a pressure cooker until bacon is crisp [that's right bacon lovers - this one's for you!]. Drain grease. Add drained sun dried tomatoes (about 4 count, snipped), 1 c chopped portobello mushrooms and 2 tbsp olive oil and saute for a few mins. Stir in risotto rice (equivalent to 6 servings). Mix 3/4 c white wine and 2 1/4 c chicken broth and pour over rice. Cover and seal lid of pressure cooker. Heat to medium-high and it should take approx 10 minutes for lid to rock. Cook for an additional 10 mins after that or feel free to undercook to check on rice. When rice is done add some chopped parsley and 1/2 c parmesan cheese if desired.
For cheddar cauliflower (and I thought this was so cool to make):
Wash cauliflower (med head) and remove side leafy pieces. Slice bottom so whole head can sit flat on a pan. Steam whole head for about 15 minutes or until barely done. Mix 1/3 c mayo, 1 tsp tarragon, and 1 tsp fresh lemon juice and coat cauliflower. Pat cheddar cheese onto head and place on baking sheet at 350 for about 10 minutes. Cool for a few minutes and slice into 6 wedges.
And here you have it! I added a small side of baby herb salad with a few spritzes of dressing - bon appetit!
I could not believe how well this dinner turned out – all the flavors complemented each other so well! Oh and if it’s a special treat don’t forget the Riesling!
*No nutritional information available for this meal. I guess ignorance is bliss sometimes!
Pork Casserole with Mushrooms and Kale
Posted by Eileen Devlin in Low Calorie, Main Course, Pork, Vegetables on December 16th, 2009
I saw this recipe and thought, “Hmm. . .interesting.” I love mushrooms but was a bit apprehensive since I’ve never cooked with kale before. I *loved* how this turned out!
What you will need:
1 lb lean boneless pork, cut into thin bite-size strips
2 c sliced fresh mushrooms
1/2 c chopped onion
2 tbsp canola/olive oil
1/4 c all purpose flour
1/2 tsp salt
1/2 tsp dried sage, crushed
1/4 tsp black pepper
2 c fat-free milk
4 c chopped, stemmed fresh kale or swiss chard
2 c cooked wild rice (i used a mix of long grain and wild)
1 tbsp finely shredded lemon peel
1. Preheat oven to 350 and prep a 1.5-2 qt rectangular or oval baking dish. Preheat a skillet over medium-high heat. Add pork and and cook for 2-4 mins, stirring frequently until there is no more pink. Remove from heat and set aside.
2. Add mushrooms, onion, and oil to the same skillet and cook about 5 minutes until vegetables are tender. Stir in flour, salt, sage, and pepper. Add milk all at once and cook until thickened and bubbly.
Stir in pork, kale, cooked rice, and lemon peel.
3. Spoon mixture into baking dish and bake uncovered for 30-35 mins. Let stand for 10 minutes before serving. Makes 6 servings. Enjoy!
Nutritional Information:
Calories: 285
Total fat: 10 g
Cholesterol: 49 mg
Protein: 24 mg
Carbohydrate: 2 mg
Fiber: 3 g
Sodium: 305 mg
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