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Sizzling Pork Pockets

Ingredients: 2 Tablespoon(s) Dijon mustard 2 Tablespoon(s) Lemon juice 2 Tablespoon(s) Chicken broth 2 Garlic cloves, fine chopped 1/8 Teaspoon(s) Freshly ground black pepper 12 Ounce(s) Boneless pork loin, cut 4 6" pita breads (~ 2 oz ea) 2 Cup(s) Chopped mixed lettuce 1/4 Cup(s) Creamy Tarragon Dressing Directions: In a medium bowl, combine the mustard, lemon juice, chicken broth, garlic and pepper. Add the pork strips and toss to combine. Refrigerate and marinate for 15-20 minutes. Remove meat with a slotted spoon, and discard marinade. Heat a large non-stick skillet or wok over medium-high heat. Stir-fry the pork for 5 minutes or until done. Open pita breads to form a pocket and fill each with an even amount of lettuce and pork strips. Top with a tablespoon of dressing, if desired. Nutritional information per serving: 321 calories, 7 grams fat, 561 milligrams sodium, 54 milligrams cholesterol; Pyramid equivalent: 2 breads, 1/2 vegetable, 2 oz. cooked meat.
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Place each on a flat surface, cover with waxed paper and flatten Pork pinwheels with apricot stuffing * instant chicken bouillion granules ~-------------------------------------------------------------------------- PER SERVING: 198 cal., 19g Pro., 19g carbo., 5g fat, 56mg Chol., 207 Sodium Split tenderloin lenghwise, cutting to, but not through, opposite Stuffed pork chops In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork ch Stir-fried vegetables with chicken or pork Heat oil in a wok or large heavy skillet. Add chicken, garlic and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini and green onions. Season with salt, and stir-fry for 6 to 8 minut Sizzling shrimp Peel off the shrimp shell, and clean the black intestine. Butterfly the shrimp, to make it look better when cooked. Put 2 tbsp of oil into the frypan, makesure the frypan is hot before put in the shrimp. Put in the galic(minced), ginger(sliced), a Bacon-wrapped pork medallions with garlic-mustard butter Cooking Directions Cut tenderloin in 8 slices (medallions) approximately 1 to 1 1/4-inch wide. Place two slices (medallions) together and wrap bacon slice around both pieces to hold together to make pork “mignons.” Secure with wooden toothpick. Repeat wit Cajunized oriental pork chops Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and s Pork chops and rice mexicana Brown chops on both sides in a hot skillet -- remove chops to a casserole. Saute onion, green pepper and garlic in the drippings until lightly brown. Add rice and saute until golden. Add remaining ingredients and simmer for a few minutes. Pour this m A really good brine for smoking beef or pork Combine all ingredients in 1 gallon water and let salt and sugar dessolve. Add meat and place in refrigerator for up to 2 days. Prepare your smoker as per manufactures instructions. Smoke meat until done. Normally a 5 lb. roast will take about 6 hours and Pork tenderloin with bourbon sauce - chi-chi's Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally. Preheat broiler. Pork satay Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a Slow-cooked pulled pork In a crock pot, pour enough worcestershire sauce to make a pool that just covers the bottom of the pot. Pack brown sugar over all sides of your pork shoulder. Place shoulder in crock pot and cook on low for about 7 hours. After cooking, remove pork to a Pork and turkey sausages or burgers. Place all ingredients in a food processor or liquidiser and process until smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an oven at 200 c, 400 f, or gas mark 6. Barbecued pork roast Combine sage, allspice, coriander, nutmeg, peppercorns and season salt in food processor. Pulse until spices are combined. Pat dry pork roast and press spices on fat cap of roast. Roast in dome bbq grill until 160F. internal temperature with indi Skillet barbecued pork chops In small bowl, combine garlic, ginger and pepper; blend well. Sprinkle mixture on both sides of pork chops (reserve any remaining garlic mixture). Heat oil in large skillet over medium-high heat until hot. Add pork chops; cook 2-3 minutes on each Barbecued pork #3 Combine soy sauce, wine,sugar,honey, food coloring, cinnamon, onion and garlic in large bowl. Add pork, turning tenderloins to coat completely. Cover and refrigerate 1 hour or overnight, turning meat occasionally. Drain pork, reserving marinade. Place ten Sizzling salsa cut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and gar Bacon-wrapped pork chops with seasoned butter Cooking Directions Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directed below to medium doneness. Remove toothpick; serve chops with a pat of butter. Crunchy pecan pork chops Cut outer edge of fat on pork diagonally at 1-inch intervals to prevent curling (do not cut into meat). Mix mustard, mayonnaise, and oil. Place remaining ingredients in blender or food processor. Cover and blend on high speed, using quick on-and-o Grilled pork tenderloin with peach barbeque sauce For sauce: Saut chopped bacon and chile de rbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; saut until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 Grilled mesquite pork medallions Prepare grill and set for medium hot cooking. Unwrap pork loin filet. Slice loin into 1-inch medallions and brush with olive oil. Grill for 5 minutes on each side, basting with remaining olive oil. Medallions are done with internal temperature reaches 15