Pork with Mustard Sauce

I picked up the most heavily pork chops at the farmers market, so I kept it simple with a mustard tarragon sauce. There was left overs so I served it over poached eggs – so yummy!

1. • 1/4 cup of white wine
   • 2 tablespoons of Dijon Mustard
   • 1 tablespoon of dried Taragon
   • 2 tablespoons of sour cream
   • 1/2 cup of 1% Milk
   • 1 teaspoon Wondra

Heat a sauce pan on a medium low heat. Once heated, pour in the white wine and let boil to 1/2 the volume you place in the pan (1-2 minutes). Whisk in the sour cream, mustard, milk, and taragon, stiring constantly for 3 minutes. Lower the heat and continue to intermitently stir till thickened. You may have to add up to a teaspoon of Wondra sauce flour depending on how thick you lick your sauce.

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Honey Pork Loin

My kids love pork and chicken, so I’m always looking for a new recipe. This one is great.

• 4 lb pork loin
• 2 sprigs rosemary
• 2 tbsp Dijon
• 4 tbsp honey
• Lemon, juiced

Place pork in a slow cooker. Whisk together Dijon, mustard and lemon juice. Pour over pork, add rosemary and cook on high for 4 hours or low for 8 hours. Use forks to shred and serve.

Serves 8.

Cuban Pork Tacos

I love the multicooker! It sautes, pressure cooks and reduces – all in one pot!

• 8 cloves garlic
• Juice and zest of one grapefruit
• Juice and zest of one lime
• 3 tbsp olive oil
• 2 tbsp Brown sugar
• 1 tbsp oregano, chopped
• 2 tsp cumin
• 1 1/2 tbsp salt
• 2 – 3 lb pork shoulder, cut into 4 pieces
• 1 bay leaf
• Cilantro, chopped
• Lime wedges
• Tortillas
• Romaine, chopped
• Avocado, sliced thin
• Tomato salsa

Combine juices, zest, garlic, olive oil, oregano, cumin and salt in a blender and purée till smooth. Pour over pork and let marinade for 4 – 6 hours, turning several times (I just used the pot for the multicooker).

Cook pork for 1 hour and 20 minutes on high pressure. Shred and cook on reduce until most of the juices are absorbed.

Serve with taco fixings.

Serves 6 – 8.

Slow Cooker Spicy Pork and Black Bean Chili

Nothing says fall like slow cooked chili. I love mine topped with green onions, cheddar and a little sour cream.

• 2 tbsp oil
• 1 onion, diced
• 2 poblano chili, diced
• 1 lb ground pork
• Salt and pepper
• 1 tbsp dried oregano
• 1 tbsp minced fresh sage
• 2 tbsp chili powder
• 2 cloves garlic
• 1 – 28 oz can diced tomatoes
• 2 – 15 oz can black beans, drained and rinsed
• 1 beer – Negra Modelo or lager style
• Grated cheese
• Sliced scallions
• Sour cream
• Limes

Sauté onions, poblanos and oil over medium heat until soft. Add pork and cook until browned, breaking up with a spoon. Add spices and cook for 1 minutes. Add garlic, tomatoes, beans and beer. Cover and cook on low for 6 – 8 hours.

Serves topped with cheese, onions and sour cream, squeeze a little lime on top.

Serve 6.

Thai Lettuce Wraps

Healthy and delishes!! It takes about 30 minutes to pull it together.

1 tbsp soy sauce

1 tbsp fish sauce

Zest of 1 lime

Juice of 1 lime

1/2 tsp Honey

1 tbsp peanut oil

3 cloves garlic, minced

1 jalapeño, minced

4 scallions, minced

1 stalk lemongrass, minced

1 lb ground pork

5 oz spinach

1/2 c Basil leaves

1/4 c peanuts

1 onion, sliced thin

Shredded carrots

Lettuce leaves

Combine soy sauce, fish sauce, lime zest, juice and honey.

Heat oil in a large skillet. Add garlic, Chile, scallion and lemongrass, cook for 30 seconds. Add pork and cook until browned, stir in sauce and spinach and cook until wilted.

Serve with lettuce, onion, carrots and peanuts.

Serves 4.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4

Kimchi Pork Chops

Another winner from Melissa Clark.

1 bunch of kale, stems removed, leaves torn

2 tbsp peanut oil

2 pork rib chops

Salt and pepper

1/4 c sake or dry white wine

1 tbsp brown sugar

1/2 tbsp fish sauce

3/4 c kimchi, chopped

3 scallions, sliced thin

Cooked brown rice

Blanch kale and set aside.

Heat a large skillet over medium heat and add oil. Season pork chops with salt and pepper. Sear on both sides about 3 minutes and transfer to a plate.

Add sake or wine to the skillet, scraping up brown bits. Reduce then add sugar, fish sauce, kale and kimchi. Nestle pork into the kale/kimchi mixture and heat until cooked through 3 – 6 minutes.

Divide among plates and garnish with scallions.

Serves 2.

Ginger Pork Meatballs

These tasty Meatballs from Melissa Clark are so tasty!!

1 lb ground pork

1/2 c cilantro leaves, chopped

1/4 c scallions, chopped

1 jalapeño, chopped

2 tbsp grated ginger

3 cloves garlic, minced

2 tsp lime juice

2 tsp soy sauce

1 tsp fish sauce

1/4 tsp salt

Sauce:

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sriracha

2 tsp toasted sesame oil

1 tsp brown sugar

Combine pork with all ingredients except and roll into 1 inch balls.

Combine sauce ingredients and set aside.

Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.

Serves 4.

Bahn Mi Bowl

Another winner from Skinny Taste! I love the bowl – easy one dish meal packed with lots of flavor!

1 lb pork tenderloin
1/4 tsp salt
1/8 tsp pepper
3 cloves crushed garlic
1 jalapeno, minced
1/4 c soy sauce*
1 tbsp brown sugar

For the pickled carrot:
6 tbsp distilled white vinegar
1/4 c sugar
1/4 tsp salt
1 c shredded carrots
4 radishes, cut into matchsticks

For the bowls:
3 c cooked brown rice
1 c romaine, chopped
1 c thinly sliced English cucumbers
1 small jalapeno, thinly sliced
1/4 c cilantro leaves

Season the pork with salt and pepper and place into the slow cooker. Combine the garlic, jalapeno, soy sauce and brown sugar and stir to dissolve, pour over the pork. Cover and cook on low for 8 hours until the pork is very tender, turning once half way through. When the pork is ready, shred the meat. Reserve the sauce.

Meanwhile, while the pork is cooking, make the pickled carrots and radish: In a medium bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and radish and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the bowls, place 3/4 c rice in each bowl, top each with about 2 1/2 oz pork, drizzle with 2 tablespoons of the reserved sauce then top with the 1/4 c shredded cabbage, 1/4 cbpickled carrots, 1/4 c cucumber, sliced jalapenos and cilantro.

Serves 4.

Hawaiian Pork Bowl

The tea marinated pork really made this dish special. This is a great weeknight summmer meal.

1 c boiling
1/4 c sugar
2 English breakfast tea bags
One 1-pound pork tenderloin,butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
3 tbsp olive oil or avocado oil
Salt
Pepper
1/4 c lime juice
2 tbsp minced cilantro
Steamed rice
1 diced avocado 
1 thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour or overnight.

Remove the pork from the marinade. Grill the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, until charred, about 4 minutes.
In a small bowl, whisk the lime juice with the minced cilantro and oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with diced avocado, thinly sliced jalapeño 
and the lime dressing.

Serves 4.