Pork And Sweet Potatoes Over Rice Recipes

HARVEST PORK, SWEET POTATOES AND RICE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook pork and onion over medium-high heat 5 minutes, stirring occasionally, until pork is no longer pink in center.
• In baking dish, mix pork mixture and all remaining ingredients. Cover with foil.
• Bake 1 hour or until rice is tender.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PORK AND SWEET POTATO CHILI

Steps:

• In 4-quart saucepan, heat oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently, until tender.
• Add pork and chili powder; cook and stir about 4 minutes or until pork is no longer pink.
• Stir in remaining ingredients. Reduce heat to medium-low. Cover and simmer 15 to 20 minutes or until sweet potatoes are tender.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

PORK AND SWEET POTATOES OVER RICE

Steps:

• In a small bowl, mix cornstarch and brown sugar together. Then add tamari, sherry, pineapple juice, ginger, and granulated garlic, and mix well. Set aside.
• In a large saute pan, heat oil over medium high heat. Saute pork, browning on all sides. When browned, remove with slotted spoon and set aside. In same pan and oil, saute yellow onion until golden brown. Add sweet potatoes and sweet peppers to sauteed onions and continue to saute an additional 3 to 4 minutes, until vegetables begin to soften. Add additional oil if necessary.
• Add sauteed pork and snow peas to sauteed vegetables in pan. Stir cornstarch mixture to blend and pour over pork and vegetable mixture. Cook over medium heat stirring frequently, until sauce thickens, becomes glossy, and coats the pork and vegetables. Add scallions and toss to combine.
• Serve over cooked white rice.

STEAMED PORK WITH SPICY RICE POWDER AND SWEET POTATOES

Steps:

• Cut the pork into cubes, roughly 1 1/2 inch each.
• In a deep bowl, combine the soy sauce, cooking wine, sesame oil and spices.
• Add the pork chunks and marinate, covered and refrigerated for at least 6 hours, preferably 12. The longer the marinade, the more savory the taste.
• Peel and cut sweet potatoes into 1 to 2 inch chunks.
• Remove pork from marinade and discard the liquid and spices.
• In a large steamer that is already simmering, add sweet potato and pork chunks.
• Sprinkle the spicy rice powder over the pork and sweet potato chunks, turning gently to coat, most should be on top.
• Steam at a rolling boil, covered tightly for 40 minutes, or until pork is cooked through and sweet potatoes are soft. Check from time to time to see that there is enough water in the steamer.
• Serve hot. The rice will expand and form a delicious coating for the buttery soft sweet potato chunks, and savory pork cubes.