Maison Rustique
06-26-2007, 05:07 PM
(http://www.otwa.com/community/showthread.php?t=16545)
maison rustique Aug-21-04 07:21 PM
Pork
Just had this one for dinner and it was really tasty!! Served it with "buttered" spinach and zucchini cooked with cut up tomatoes (combo of green and red heirlooms), red onion, dab of low-fat ricotta, thyme and sprinkled with parmesan cheese. Nuked the veggies first and then stuck them in the oven to brown up with the pork.
PORK TENDERLOIN WITH CURRY MUSTARD
1/4 c. coarse mustard
2 tsp. curry
1 clove garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1 3/4 pound trimmed of fat
Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate 30 minutes. Wrap in foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 or so minutes until browned and cooked through. Let stand for 5-10 minutes before slicing.
fraidycat Aug-26-04 12:57 PM
Easiest Baked Pork Chops
Have chops cut about 3/4" thick. Dry with paper towel and place in baking pan. Spread the top of each chop with dry mustard using the back of a spoon. Pour milk into the pan until it reaches top of chops. Bake, uncovered at 350 for 1 1/2 hours, less for thinner chops.
Pork Medallions With Apples
1 tsp black pepper
1 tsp pumpkin pie spice
1 whole pork tenderloin, sliced into 8 pieces
1 tsp veg oil
1 small onion, minced
1 apple, cored, coarsely chopped
1/2 c. apple cider
Mix pepper and pie spice and season medallions on both sides. Heat oil in non-stick skillet; saute pork on both sides to brown. Remove from pan and reserve. Add onion and apples to skillet and saute until golden. Add cider, heat to a simmer. Return pork medallions to pan, cover and simmer 5 minutes. Serve with rice, couscous, whatever.
4 servings, 209 calories, 7 gm fat 67 mg cholesterol, 59 mg sodium
maison rustique Aug-26-04 05:50 PM
I'm drooling. I can't wait until I can have fruit and at least brown rice or whole grain anything! I came close to caving in today. :o
Whitey Ford Aug-26-04 06:55 PM
Yum
I just discovered this foodie forum. Yay! I love to cook.
I usually grill pork loin--slather fresh ground black pepper and kosher salt (Okay--I know it's not kosher--but I like the bigger granules) and minced garlic all over the loin. Let it sit unrefrigerated for about an hour or so that it becomes room tempature--this is important--ask any professional chef. Rub a little olive oil all over before grilling. Throw on hot grill, turn after 10 minutes or so and let cook another 10 minutes. (I'm talking about small loins--about ten inches long and two or three inches thick.) Remove from grill and put onto cutting board. Let it sit there for 5 minutes. Slice on the diagonal so you get nice oval pieces.
eveningprimrose Sep-16-04 09:23 PM
This recipe from Pork the Other White Meat was featured in a "Low-Carb Lifestyle" article from this month's Texas Co-op Power mag. I love pork chops, although I haven't had any lately. I might have to cut back on the chilies here.
Mexicali Pork Chops
4 boneless pork center loin chops, 1 1/2-inch thickness
4 ounces canned green chilies, chopped
2 teaspoons oregano
2 garlic cloves, minced
2 teaspoons ground cumin
4 tablespoons cider vinegar
2 teaspoons oil
In blender container, place chilies, oregano, garlic, cumin, and vinegar. Puree until smooth. Marinate chops in mixture 4-24 hours, refrigerated.
Heat oil in heavy skillet. Remove chops from marinade, pat dry, and brown 7-8 minutes on each side.
Serves 4
Nutrition Info:
Calories 162 calories
Protein 22 grams
Fat 7 grams
Sodium 38 milligrams
Cholesterol 55 milligrams
Saturated Fat 2 grams
Carbohydrates 1 grams
Fiber 0 grams
ladygodivat Sep-17-04 09:03 PM
I did Pork Chops tonight. I used my mom's recipe.
Put thawed pork chops (4 or 6) in a baking dish, add a can of tomato sauce, I like mine chunky, then add a drained can of pineapple chunks. Toss in a 350 degree oven for about 30 minutes. Mine took 40 minutes cause they were not all the way thawed.
Hand drained pineapple juice to the curious 4 year old :wave: & explain to her that we are eating the piggies that we helped Grandpa feed last year (Hamlet and Yorick) & not the piggys from this year (Sunny, Snowy and Spot).
Crows Nest Sep-19-04 07:53 PM
New Mexico Green Chile & Pork Stew
NEW MEXICO GREEN CHILE & PORK STEW
Sauté in large skillet until gray:
2 tablespoons olive oil
3-4 cups pork loin, cut in large pieces
Put pork and sauces in large saucepan.
To skillet add:
1 cup diced onions
1 tablespoon minced garlic
Sauté and clean bottom of skillet.
Add onions and garlic to pork mixture. Add 4-5 cups chicken stock.
Add:
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons light red chili powder
¼ cup tomato puree
2 roasted green poblanos
Bring to boil, cut to simmer for 1 hour.
Add:
1 jalapeno, seeded and ribbed, diced small
1 teaspoon vinegar
1 tablespoon salt
Green jalapeno Tabasco, to taste
3 cups red potatoes, skin on, cubed
2 cups frozen corn kernels
Cook until potatoes are done. I don't remember who to give credit for this recipe. The Culinary Institute of America had a series on PBS two or some years ago and that's where I copied it from. I remember the chef on TV saying:
“This chili is so good; if you put it on your forehead, your tongue will beat your brains out trying to get to it.” He was right! This is a great stew to serve on a cold, winter evening.
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maison rustique Aug-21-04 07:21 PM
Pork
Just had this one for dinner and it was really tasty!! Served it with "buttered" spinach and zucchini cooked with cut up tomatoes (combo of green and red heirlooms), red onion, dab of low-fat ricotta, thyme and sprinkled with parmesan cheese. Nuked the veggies first and then stuck them in the oven to brown up with the pork.
PORK TENDERLOIN WITH CURRY MUSTARD
1/4 c. coarse mustard
2 tsp. curry
1 clove garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1 3/4 pound trimmed of fat
Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate 30 minutes. Wrap in foil and bake at 350 degrees for about 45 minutes. Uncover and cook another 15 or so minutes until browned and cooked through. Let stand for 5-10 minutes before slicing.
fraidycat Aug-26-04 12:57 PM
Easiest Baked Pork Chops
Have chops cut about 3/4" thick. Dry with paper towel and place in baking pan. Spread the top of each chop with dry mustard using the back of a spoon. Pour milk into the pan until it reaches top of chops. Bake, uncovered at 350 for 1 1/2 hours, less for thinner chops.
Pork Medallions With Apples
1 tsp black pepper
1 tsp pumpkin pie spice
1 whole pork tenderloin, sliced into 8 pieces
1 tsp veg oil
1 small onion, minced
1 apple, cored, coarsely chopped
1/2 c. apple cider
Mix pepper and pie spice and season medallions on both sides. Heat oil in non-stick skillet; saute pork on both sides to brown. Remove from pan and reserve. Add onion and apples to skillet and saute until golden. Add cider, heat to a simmer. Return pork medallions to pan, cover and simmer 5 minutes. Serve with rice, couscous, whatever.
4 servings, 209 calories, 7 gm fat 67 mg cholesterol, 59 mg sodium
maison rustique Aug-26-04 05:50 PM
I'm drooling. I can't wait until I can have fruit and at least brown rice or whole grain anything! I came close to caving in today. :o
Whitey Ford Aug-26-04 06:55 PM
Yum
I just discovered this foodie forum. Yay! I love to cook.
I usually grill pork loin--slather fresh ground black pepper and kosher salt (Okay--I know it's not kosher--but I like the bigger granules) and minced garlic all over the loin. Let it sit unrefrigerated for about an hour or so that it becomes room tempature--this is important--ask any professional chef. Rub a little olive oil all over before grilling. Throw on hot grill, turn after 10 minutes or so and let cook another 10 minutes. (I'm talking about small loins--about ten inches long and two or three inches thick.) Remove from grill and put onto cutting board. Let it sit there for 5 minutes. Slice on the diagonal so you get nice oval pieces.
eveningprimrose Sep-16-04 09:23 PM
This recipe from Pork the Other White Meat was featured in a "Low-Carb Lifestyle" article from this month's Texas Co-op Power mag. I love pork chops, although I haven't had any lately. I might have to cut back on the chilies here.
Mexicali Pork Chops
4 boneless pork center loin chops, 1 1/2-inch thickness
4 ounces canned green chilies, chopped
2 teaspoons oregano
2 garlic cloves, minced
2 teaspoons ground cumin
4 tablespoons cider vinegar
2 teaspoons oil
In blender container, place chilies, oregano, garlic, cumin, and vinegar. Puree until smooth. Marinate chops in mixture 4-24 hours, refrigerated.
Heat oil in heavy skillet. Remove chops from marinade, pat dry, and brown 7-8 minutes on each side.
Serves 4
Nutrition Info:
Calories 162 calories
Protein 22 grams
Fat 7 grams
Sodium 38 milligrams
Cholesterol 55 milligrams
Saturated Fat 2 grams
Carbohydrates 1 grams
Fiber 0 grams
ladygodivat Sep-17-04 09:03 PM
I did Pork Chops tonight. I used my mom's recipe.
Put thawed pork chops (4 or 6) in a baking dish, add a can of tomato sauce, I like mine chunky, then add a drained can of pineapple chunks. Toss in a 350 degree oven for about 30 minutes. Mine took 40 minutes cause they were not all the way thawed.
Hand drained pineapple juice to the curious 4 year old :wave: & explain to her that we are eating the piggies that we helped Grandpa feed last year (Hamlet and Yorick) & not the piggys from this year (Sunny, Snowy and Spot).
Crows Nest Sep-19-04 07:53 PM
New Mexico Green Chile & Pork Stew
NEW MEXICO GREEN CHILE & PORK STEW
Sauté in large skillet until gray:
2 tablespoons olive oil
3-4 cups pork loin, cut in large pieces
Put pork and sauces in large saucepan.
To skillet add:
1 cup diced onions
1 tablespoon minced garlic
Sauté and clean bottom of skillet.
Add onions and garlic to pork mixture. Add 4-5 cups chicken stock.
Add:
1 tablespoon Mexican oregano
1 tablespoon cumin
2 tablespoons light red chili powder
¼ cup tomato puree
2 roasted green poblanos
Bring to boil, cut to simmer for 1 hour.
Add:
1 jalapeno, seeded and ribbed, diced small
1 teaspoon vinegar
1 tablespoon salt
Green jalapeno Tabasco, to taste
3 cups red potatoes, skin on, cubed
2 cups frozen corn kernels
Cook until potatoes are done. I don't remember who to give credit for this recipe. The Culinary Institute of America had a series on PBS two or some years ago and that's where I copied it from. I remember the chef on TV saying:
“This chili is so good; if you put it on your forehead, your tongue will beat your brains out trying to get to it.” He was right! This is a great stew to serve on a cold, winter evening.
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To adjust your timezone, visit your MyOTWA Control Panel.
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