ASIAN PORK TENDERLOIN PACKETS
Fire up the grill! This foil packet dish will lock in the Asian flavors for a juicy and delicious pork dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one-fourth of pork slices, broccoli, carrots, water chestnuts, bell pepper and onions evenly on a sheet of Reynolds Wrap® Aluminum Foil.
- Mix sweet and sour sauce, stir fry sauce, sesame oil and ginger in a small bowl; spoon evenly over pork and vegetables.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- If freezing, place packets in Hefty® Slider Bags. Label bags with permanent marker. Freeze till ready to thaw and cook.
- Place frozen packets in refrigerator to thaw for 10 to 12 hours.
- Place thawed packets on baking sheet to cook in oven or transport to grill.
- Bake 20 to 22 minutes in oven OR GRILL 15 to 16 minutes in covered grill, till pork reaches 160 degrees F and vegetables are crisp-tender. Serve with rice and more sauce, if desired.
Nutrition Facts : Calories 328 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 6.4 g, Fiber 5.6 g, Protein 22.5 g, SaturatedFat 1.4 g, Sodium 183.9 mg, Sugar 6.9 g
MOO SHU PORK POCKETS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 39m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side.
- Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad.
- Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed "sprinkles". This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.
- Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers.
- Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.
ASIAN PORK MEDALLIONS
When I became serious about losing weight and getting healthy, my kids missed the Chinese delivery that I used to order so frequently. I combined a few recipes to come up with this tasty winner. -Dianne James, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 566mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ASIAN PORK
Asian pork recipes, like this crisp stir-fry, pair nicely with a cucumber salad in vinaigrette dressing. -Marlene Kroll, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, sugar, ginger and orange zest. Stir in orange juice and soy sauce until smooth; set aside., In a large skillet or wok, stir-fry the celery, carrots and cashews in oil until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice; top with noodles and onion.
Nutrition Facts : Calories 446 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 210mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 3g fiber), Protein 26g protein.
ASIAN PORK POCKETS
This was one of the dishes I experimented with for the Pillsbury Bake-off. We thought it was great and everyone I served it to loved it. A favorite for any gatherings especially a Super Bowl party.
Provided by George Levinthal
Categories Meat Appetizers
Time 55m
Number Of Ingredients 12
Steps:
- 1. Pre-heat oven to 375 deg. F.
- 2. Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
- 3. Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
- 4. As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
- 5. On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
- 6. Repeat the process with the other three tubes of dough.
- 7. Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
- 8. Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.
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