Tagine Spiced Pork

Ingredients:

1 lb pork tenderloin
2 tsp. paprika
1 tsp. ground cinnamon
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1/4 tsp. ground turmeric
olive oil


Directions:

Coat pork in oil.  Mix spices together and rub into pork until entirely covered.  Bake at 375 degrees for 30 minutes.

Coffee Rubbed Pork Tenderloin

Ingredients:

1 lb pork tenderloin
1 tsp. black pepper
1 tsp. coriander
1 tsp. coffee
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. unsweetened cocoa powder
olive oil


Directions: 

Coat pork in oil.  Mix spices together and rub into pork until entirely covered.  Bake at 375 degrees for 30 minutes.

Quick Pork Picadillo Sandwiches

Ingredients:

1 1/2 cups chopped onion (about 1 medium) 
1 teaspoon bottled minced garlic
1 pound lean ground pork
1 tablespoon chili powder
2 tablespoons red wine vinegar 
1 teaspoon pumpkin pie spice
1/2 teaspoon salt 
1 small can tomato paste
1/4 cup sliced pimiento-stuffed green olives 
8 whole wheat hamburger buns

Directions:

Cook onion, garlic, and pork in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble. Drain and return mixture to pan. Stir innext 5 ingredients (through paste). Reduce heat, and cook 5 minutes, stirring occasionally. Stir in olives. Spread about 2/3 cup picadillo mixture on bottom half of each bun; cover with top half of bun.

Sesame Pork Rice

Ingredients:

1 cup cooked rice
1 lb pork, cubed
minced garlic
ginger
sesame oil
3 tbsp. soy sauce
2 tbsp. hoisin sauce
2 tbsp. rice wine vinegar
scallions
sesame seeds


Directions:

Toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.
Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

Mao Pao Tofu (minus tofu)

Ingredients:

2 tbsp. low-sodium soy sauce, divided
2 tbsp. dry sherry, divided
1 lb lean ground pork
1 tbsp. peanut oil
3 tbsp. chopped green onions
1 tbsp. minced fresh ginger
1 tbsp. chile paste with garlic
2 tsp. minced fresh garlic
1 cup chicken broth
2 tsp. cornstarch
1 tbsp. water

This recipe needs something else since there's no tofu, but not sure exactly what as of yet.


Directions:

Combine 1 tablespoon soy sauce, 1 tablespoon sherry, and pork; set aside.

Heat oil in a wok over high heat. Add pork mixture; stir-fry 3 minutes. Stir in onions and next 3 ingredients; stir-fry 30 seconds. Add 1 tablespoon soy sauce, 1 tablespoon sherry, and broth; cook 2 minutes. Combine cornstarch and water; stir with a whisk. Add to wok; cook 30 seconds or until slightly thick, stirring constantly.

Chili Pork and Hominy Stew

Ingredients:

2 tbsp. chile powder
2 tsp. dried oregano
1 1/2 tsp. smoked paprika
1 tsp. ground cumin
1 lb pork tenderloin, trimmed and cut into 1/2-inch pieces
1 chopped onion
1 chopped green bell pepper
1 tablespoon minced garlic
1 cup chicken broth
1/2 (28-ounce) can hominy, drained
1 (10-ounce) can fire-roasted diced tomatoes, undrained


Directions:

Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

Heat cooking spray or oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add more spray or oil to pan. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved spices, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.

Spicy Sweet and Sour Pork

Ingredients:

1/4 cup slivered almonds
1 lb pork tenderloin, cut into 3/4-inch cubes
2 tbsp. cornstarch, divided
3 tbsp. low-sodium soy sauce, divided
1 (8-ounce) can pineapple chunks in juice, undrained
1/4 cup cider vinegar
1/4 cup Splenda
2 tbsp. ketchup
1 tbsp. Sriracha (hot chile sauce)
1 chopped white onion
1 tsp. bottled minced ginger
1 tsp. bottled minced garlic
1 chopped green bell pepper
1/4 cup slivered green onions


Directions:

Combine pork, 1 tablespoon cornstarch, and 1 tablespoon soy sauce; toss well to coat. Drain pineapple in a sieve over a bowl, reserving juice. Combine juice, remaining 1 tablespoon cornstarch, remaining 2 tablespoons soy sauce, vinegar, Splenda, ketchup, and Sriracha, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork to pan; sauté 3 minutes, stirring frequently. Add 1 cup onion, ginger, and garlic; sauté 1 minute. Stir in pineapple and bell pepper; sauté 3 minutes, stirring frequently. Stir in vinegar mixture; bring to a boil. Cook 1 minute, stirring constantly. Sprinkle with almonds and green onions.

Vietnamese Pork with Spicy Slaw

Ingredients:

3 tbsp. chopped green onions, divided
2 tbsp. dark sesame oil, divided
1 tsp. and 1 tbsp. fish sauce, divided
1 tbsp. reduced-sodium tamari
2 tsp. sugar substitute
freshly ground black pepper
3/4 lb boneless pork loin chops, trimmed and cut into 1/2-inch-thick strips
3 cups broccoli slaw
2 tbsp. rice wine vinegar
1 tsp. chile paste with garlic (such as sambal oelek)
1 finely chopped red bell pepper


Directions:

Combine 1 tablespoon oil, 1 tablespoon fish sauce, vinegar, and chile paste in a large bowl, stirring well. Add slaw and bell pepper; toss to coat. Refrigerate until ready to serve.

Combine 1 tablespoon green onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, and next 4 ingredients (through pork) in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Remove pork from marinade. Add pork to pan; cook 1 1/2 minutes or until done. Arrange pork over slaw mixture. Sprinkle with remaining 2 tablespoons onions.

Smothered Pork Chops with Thyme

Ingredients:

1 cup fat-free, less-sodium beef broth, divided
2 tbsp. fat-free milk
2 tsp. cornstarch
2 tsp. Dijon mustard
black pepper
1 lb boneless center-cut loin pork chops
paprika
thyme
1 chopped onion
1 tbsp. minced fresh parsley


Directions:

Combine 1/4 cup broth, milk, cornstarch, mustard, and pepper in a small bowl; stir with a whisk. Set aside.

Sprinkle one side of each pork chop with black pepper, paprika, and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; sauté until pork is done and lightly browned. Remove pork from pan. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley, if using.

Spice-Rubbed Pork Tenderloin

Ingredients:

1 lb pork tenderloin
2 tsp canola oil
1 tsp curry powder
pinch cayenne pepper
1/2 tsp minced garlic


Directions:

Preheat oven to 375°F.

Cover a small baking sheet with aluminum foil. Place pork on pan. Drizzle oil over pork; sprinkle with sage, thyme, garlic, salt to taste, and pepper. Rub to coat evenly with seasonings.

Roast until instant-read thermometer inserted in center registers 155°F and the juices run clear, about 30 to 35 minutes. Let stand for 10 minutes before slicing.