recipes

Harvest-Time Pork Roast

Harvest-Time Pork Roast

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 boneless pork loin roast 3 to 3½ lb
  • ½ cup orange marmalade
  • 3 tablespoons orange juice
  • 2 teaspoons fennel seed crushed
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried sage leaves crushed
  • 2 medium dark-orange sweet potatoes peeled, cut into 1½-inch pieces
  • 1 lb fresh Brussels sprouts cut in half if large
  • 2 teaspoons olive or vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructies

  • Heat oven to 325°F.
  • On rack in shallow roasting pan, place pork.
  • In small bowl, mix marmalade, orange juice, fennel, thyme and sage.
  • Brush half of marmalade mixture over pork.
  • In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper.
  • Arrange vegetables around pork.
  • Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • Roast uncovered 1 hour.
  • Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices.
  • Roast about 15 minutes longer or until thermometer reads 145°F and vegetables are tender.
  • Remove from oven; cover pork with foil and let stand at least Minutes before serving.

Notes / Tips / Wine Advice:

Time-saver:
It’s easy to prepare the veggies up to a day ahead of time. Then seal them in food-storage plastic bags and refrigerate until it’s time to cook.

Nutritional Information

Calories: 530 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork

Roast Pork With Apples And Sweet Potatoes

Roast Pork With Apples And Sweet Potatoes

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

  • 6 tablespoons butter melted
  • ¼ cup packed brown sugar
  • 1 tablespoon cider vinegar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 medium red cooking apples sliced (about 2 cups)
  • 2 medium dark-orange sweet potatoes peeled, thinly sliced (about 2½ cups)
  • 1 medium onion chopped (½ cup)
  • 2 pork tenderloins 1 lb each

Instructies

  • Heat oven to 425°F.
  • In medium bowl, mix butter, brown sugar, vinegar, salt, garlic powder and pepper.
  • Reserve 2 tablespoons of butter mixture.
  • To remaining butter mixture, add apples, sweet potatoes and onion; toss to coat.
  • Arrange apple mixture in ungreased roasting pan or 13×9-inch (3-quart) glass baking dish.
  • Cover tightly with foil; bake 20 minutes.
  • Meanwhile, brush pork with reserved butter mixture.
  • Heat 10-inch nonstick skillet over medium-high heat.
  • Add pork; cook about Minutes, turning to brown all sides evenly.
  • Place pork on apple mixture in pan; bake uncovered 30 to 40 minutes or until meat thermometer inserted in center reads 145°F.
  • Let stand at least Minutes before serving.
  • Healthy twist :
  • Pork tenderloin is a naturally lower-fat cut of meat.
  • It’s very lean and, when combined with other healthful ingredients like apples and sweet potatoes, helps make a great healthful meal.

Nutritional Information

Calories: 290 kcal
————————————————————————————————–
Recipe Category Fruit / One Pot Dinner / Pork / Vegetables

Bacon-Wrapped Pork Tenderloin With Harvest Vegetables

Bacon-Wrapped Pork Tenderloin With Harvest Vegetables

Portions:6
Share on Facebook Recept afdrukken

Ingrediënten

Glaze

  • 3 tablespoons real maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • garlic finely chopped
  • 1 teaspoon dried marjoram leaves
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Pork and Vegetables

  • 1 small acorn or buttercup squash cut in half, seeds removed, each half cut into 3 wedges
  • 18 medium Brussels sprouts about 9 oz, ends trimmed
  • 3 slices bacon cut in half
  • 1 package 18.4 oz original flavor pork tenderloin
  • 1 large red bell pepper cut into 1-inch pieces

Instructies

  • Heat oven to 425°F.
  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • In small bowl, mix glaze ingredients.
  • Reserve 1 tablespoon for pork; set aside.
  • Place squash and Brussels sprouts in pan; brush cut sides of squash and tops of Brussels sprouts with some of the remaining glaze.
  • Roast vegetables 20 minutes.
  • Meanwhile, microwave bacon between layers of microwavable paper towels on microwavable plate on High 3 to 4 minutes or just until edges begin to brown but are still soft and pliable.
  • Push vegetables to edges of pan; place pork in center of pan.
  • Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.
  • Brush bacon with reserved 1 tablespoon glaze.
  • Turn Brussels sprouts over; add bell pepper to pan.
  • Brush bell pepper and Brussels sprouts with remaining glaze.
  • Roast 20 to 25 minutes longer, stirring Brussels sprouts and bell pepper once during cooking, until meat thermometer inserted into center of pork reads 145°F.
  • Let stand at least Minutes before serving.
  • Serve pork with vegetables

Nutritional Information

Calories: 230 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork

Roasted Pork Tenderloin With Vegetables

Roasted Pork Tenderloin With Vegetables

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 tablespoon vegetable oil
  • 1 pork tenderloin 1 lb
  • 2 teaspoons garlic-pepper blend
  • 2 medium baking or Yukon Gold potatoes peeled
  • 4 small zucchini 1 lb
  • 1½ cups frozen small whole onions from 1-lb bag
  • 2 tablespoons butter melted
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon salt

Instructies

  • Heat oven to 425°F.
  • Rub oil over pork; sprinkle with garlic-pepper blend.
  • In ungreased 15x10x1-inch pan, place pork.
  • Insert ovenproof meat thermometer horizontally into center of thickest part of pork.
  • Cut potatoes and zucchini in half lengthwise.
  • Arrange potatoes, zucchini and onions around pork.
  • Drizzle butter over vegetables; sprinkle with thyme and salt.

Nutritional Information

Calories: 320 kcal
————————————————————————————————–
Recipe Category One Pot Dinner

Smoked Pork Chop Packets With Bourbon

Smoked Pork Chop Packets With Bourbon

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 4 bone-in smoked pork chops about 1¾ lb
  • ¼ cup bourbon
  • ¼ cup packed brown sugar
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground red pepper cayenne
  • 2 tablespoons unsalted butter
  • 1 clove garlic finely chopped
  • 1 can 15.8 oz black-eyed peas, drained, rinsed
  • 8 oz fresh green beans ends trimmed, beans cut in half crosswise

Instructies

  • Heat oven to 450°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • Place 1 pork chop on center of each sheet of foil.
  • In 1-cup microwavable measuring cup, mix bourbon, brown sugar, mustard and red pepper.
  • Microwave uncovered on High 2 to Minutes or until mixture has reduced to about 3 tablespoons.
  • Brush mixture evenly over pork.
  • ln medium microwavable bowl, microwave butter and garlic uncovered on High 30 to 45 seconds or until butter is melted.
  • Add peas; toss.
  • Stir in green beans.
  • Divide pea-bean mixture evenly on top of each pork chop.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets in ungreased 15x10x1-inch pan.
  • Bake about 30 minutes or until pork chops are hot and green beans are crisp-tender.
  • To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.
  • Carefully transfer pork chops, vegetables and cooking liquid to individual dinner plates.

Nutritional Information

Calories: 440 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork

Cheesy Italian Pork Chops With Vegetables

Cheesy Italian Pork Chops With Vegetables

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 4 bone-in pork loin chops ½ inch thick (about 1½ lb)
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon garlic-pepper blend
  • 2 tablespoons olive or vegetable oil
  • 4 Medium Yukon Gold potatoes unpeeled, cut into ½-inch cubes
  • 1 red bell pepper cut into bite-size strips
  • ⅔ cup shredded Italian cheese blend

Instructies

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • Place pork chops in one half of pan.
  • In large bowl, mix ¾ teaspoon of the thyme, the garlic-pepper blend and oil; lightly brush tops and sides of pork with some of the oil mixture.
  • Add potatoes and bell pepper to remaining oil mixture in bowl; toss to coat.
  • Spread vegetables in other half of pan.
  • Bake uncovered 30 to 35 minutes or until pork is no longer pink in center.
  • Sprinkle cheese and remaining ¼ teaspoon thyme over pork; bake 2 to Minutes longer or until cheese is melted.

Notes / Tips / Wine Advice:

Time-saver:
Pre-shredded cheese is a definite time-saving product. Look for the Italian cheese blend in the dairy case near other shredded cheese products. Depending on the manufacturer, 5 or 6 cheeses are included in the blend. Either type will work in this recipe.

Nutritional Information

Calories: 440 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork / Vegetables
Country European / Italian

Roasted Rosemary Pork Chops And Potatoes

Roasted Rosemary Pork Chops And Potatoes

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive or vegetable oil
  • ½ teaspoon dried rosemary leaves crushed
  • ½ teaspoon garlic-pepper blend
  • ½ teaspoon seasoned salt
  • ½ teaspoon paprika
  • 3 Yukon Gold potatoes cut into 1-inch pieces (about 4 cups)
  • 1 medium red onion cut into ½-inch-wide wedges
  • 4 bone-in loin pork chops ½ inch thick

Instructies

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika.
  • Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat.
  • Place vegetables in pan.
  • Roast uncovered 25 minutes.
  • Turn and stir potato mixture.
  • Brush pork chops with reserved 1 tablespoon mustard mixture.
  • Place 1 pork chop in each corner of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutritional Information

Calories: 360 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork

Roasted Pork Chops And Vegetables

Roasted Pork Chops And Vegetables

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 4 pork rib chops ½ inch thick (1 lb)
  • 2 teaspoons parsley flakes
  • ½ teaspoon dried marjoram leaves
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon garlic salt
  • ¼ teaspoon coarsely ground pepper
  • Olive oil cooking spray
  • 6 small new potatoes cut into fourths (3 cups)
  • 4 oz fresh mushrooms cut in half (1½ cups)
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium onion cut into thin wedges
  • 1 medium tomato cut into 8 wedges

Instructies

  • Heat oven to 425°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In small bowl, mix parsley, marjoram, thyme, garlic salt and pepper.
  • Spray both sides of pork chops with cooking spray.
  • Sprinkle with 1 to 1½ teaspoons herb mixture.
  • Place 1 pork chop in each corner of pan.
  • ln large bowl, mix potatoes, mushrooms, bell pepper and onion.
  • Spray vegetables 2 or 3 times with cooking spray; stir to coat.
  • Sprinkle with remaining herb mixture; toss to coat.
  • Spread evenly in center of pan.
  • Bake 45 minutes.
  • Turn pork; stir vegetables.
  • Place tomato wedges on vegetables.
  • Bake 10 to 15 minutes longer or until pork is slightly pink when cut near bone and vegetables are tender.

Notes / Tips / Wine Advice:

Healthy twist :
If you want more veggies, try adding sliced carrots, zucchini and a variety of bell peppers to the vegetable mixture for a bit of color, texture and flavor.

Nutritional Information

Calories: 300 kcal
————————————————————————————————–
Recipe Category One Pot Dinner / Pork / Vegetables

Burger And Veggie Packets

Burger And Veggie Packets

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 1 lb extra-lean at least 90% ground beef
  • 1 tablespoon Worcestershire sauce
  • 11/2 teaspoons garlic-pepper blend
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 2 cups frozen sugar snap peas carrots, onions and mushrooms (from 1-lb bag)
  • 32 frozen steak fries from 28-oz bag
  • 4 frozen half-ears corn-on-the-cob

Instructies

  • Heat oven to 450°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • In large bowl, mix beef, Worcestershire sauce, 1 teaspoon garlic-pepper blend, the onion powder and salt.
  • Shape mixture into 4 patties, about ¼ inch thick.
  • Place 1 patty on center of each sheet of foil.
  • Top each with ½ cup vegetables and 8 steak fries.
  • Place 1 piece of corn next to each patty.
  • Divide remaining ½ teaspoon garlic-pepper blend among vegetables.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets on ungreased large cookie sheet.
  • Bake 35 to 40 minutes or until meat thermometer inserted in center of patties reads 160ºF.
  • Place packets on plates.
  • To serve, cut large X across top of each packet; carefully fold back foil.

Nutritional Information

Calories: 390 kcal
————————————————————————————————–
Recipe Category Beef / One Pot Dinner / Vegetables

Beer-Braised Short Rib Dinner

Beer-Braised Short Rib Dinner

Portions:4
Share on Facebook Recept afdrukken

Ingrediënten

  • 4 bone-in beef short ribs cut in half (about 3¼ lb), trimmed
  • 4 teaspoons applewood rub for meat
  • 1 can 6 oz tomato paste
  • 1 bottle pale ale
  • 6 medium carrots
  • 1 medium leek finely chopped
  • 3 cloves garlic finely chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Medium Yukon Gold potatoes about 1¼ lb, cut lengthwise into sixths

Instructies

  • Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.
  • Rub ribs on all sides with applewood rub.
  • Place ribs in pan.
  • In medium bowl, stir together tomato paste and beer with whisk until smooth.
  • Finely chop 1 of the carrots.
  • Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture.
  • Pour over ribs, turning to coat.
  • Cover pan tightly with heavy-duty foil.
  • Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
  • Heat oven to 400°F.
  • Cut remaining 5 carrots into 2-inch pieces.
  • Remove pan from refrigerator.
  • Place carrot pieces in pan with ribs, turning in marinade to coat.
  • Arrange ribs, fat side up, in marinade.
  • Bake uncovered 1 hour.
  • Reduce oven temperature to 350°F.
  • Turn ribs on side; add potatoes to pan, turning in marinade to coat.
  • Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender.
  • (If too much beer mixture evaporates, add a little water to pan.
  • )

Notes / Tips / Wine Advice:

Time-saver:
If the beef ribs aren’t already cut in half, have the butcher cut them for you. Smaller pieces will cook faster and have more surface area to absorb the wonderful flavors of the rub and marinade.

Nutritional Information

Calories: 510 kcal
————————————————————————————————–
Recipe Category Beef / One Pot Dinner
Translate »