im cooking?

Question

im cooking pork for easter dinner what could i do with it to make it a bit different

im doing like a sunday dinner and was woundering if ther was anything i could do that was simple but make it taste a bit different

Answer 1

Glaze with thawed pineapple concentrate, gives a bit of a zing to it and serve with pineapple slices & marachino cherries. looks great tastes great

Answer 2

Put it in a crock pot and toss in about a half jar of your favorite Picante sause, then add about half of that amount of white vinegar. The Picante zips it up and the vinegar cuts the fat.

You can use about the same thing on the grill for pork. Mix a portion of your favorite BBQ sauce with half that amount of white vinegar and cook as slowly as you can for at least an hour or until you can't wait any longer because the smell is getting to you. Absolutely the best!!!!

Enjoy!!!

Answer 3

hello, pork medallions Alfredo??!! 1 pork tenderloin(1 lb) cut into 1/2 inch thick slices 4/oz of cream cheese (phila)cubue.1/3 cup chicken broth,1/4 cup balsamic vinaigrette dressing. 1/4 cup grated parmesan cheese 1/tablespoon.lemon juice,2/tablespoon. chopped fresh basile. (spray large nonstick skillet with cooking spray. heat on medium heat.add meat;cook 2 min. on both sides.mix in everything else. cook for 3mins,(sprinkle with basil ) serve over cooked egg noodles mixed with peas. i hope you like this, have a wonderfull easter.

Answer 4

www.epicurious.com is a really nice site go there or u can do like a sweet and sour pork or grill it or roast it

Answer 5

You can use these recipes on whatever cut of fresh pork you are using. I've made them all adn they are all outstanding!


Pork Tenderloin with Dijon Cream

Serves: 2
Prep time: 15 min Cook time: 15 min

1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees.

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
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Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 4

PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon

SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine emailer
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Sweet and Sour Pork

1 pound pork rib chops
1/2 cup all purpose flour
1/4 cup corn starch
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
4 cups oil
a little ginger, scallion and salt

Cut meat into the size of small mushrooms. Cut ginger and scallion into very find strips. Marinate the meat with soy sauce, salt, ginger and scallion for 15 to 20 minutes. Mix the flour and corn starch with one cup of water, then mix together with the pork. Let every piece of pork is coated by the batter. Put the wok on high heat, pour oil in and heat until it's half warm. Put the pork chops in one by one; fry until a crust forms. Switch to medium heat, cover the wok and fry until the crust is golden brown. Take the meat out and drain the oil. Leave about two tablespoons of oil in the wok. Put the vinegar and sugar in the wok; stir slowly until the sugar melt. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce.
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Medallions of Pork With Thyme Mushroom Cream Sauce

1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly

HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.