Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Gingery Pork Meatballs with Rice Noodles

By Amy , In , , 4:49 PM


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I loved this dish! This came from the September 2010 Cooking Light. I did change things on this just a tab. My grocer did not have the WIDE rice noodles so had to take what I could get. I also added a half cup of green pepper to mine as well. This was yummy!


Ingredients:
Meatballs:

1/2 cup chopped fresh cilantro ( I also tried this with dried cilantro and worked great as well)
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten

Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Preparation:

1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

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Spiced Pork Tenderloin with Sauteed Apples

By Amy , In , 7:04 PM


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I am an avid subscriber to Cooking Light magazine and I found this wonderful recipe in the October 2010 issue. Wonderful dish! However I have variate a few things in mine...I used apple cider vinegar versus just apple cider, it really added the punch this dish needed. After I was finished I made some extra "sauce" from a tablespoon of butter and a teaspoon of chopped shallots to pour over my finished product. This is an excellent dish! You won't be disappointed! (I served mine with a side of steamed veggies, but the recommended spinach salad would be an excellent side as well.)

Ingredients:

1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots (can also use the pre sliced found near garlic in your grocery store)
1/8 teaspoon salt
1/4 cup apple cider or apple cider vinegar
1 teaspoon fresh thyme leaves

Preparation:

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

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