12 Days of Pork: Buffalo Pork Skewers with Blue Cheese Sauce

Buffalo_Pork_Skewers_with_Blue_Cheese_Sauce_recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pounds pork tenderloin, cut into 1-inch cubes
Oil Spray

2 tablespoons unsalted butter, melted
1/4 cup hot pepper sauce, such as Tabasco, divided
6 ribs celery, cut crosswise in halves or thirds, then lengthwise into sticks

Blue Cheese Sauce:

2/3 cup blue cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk, (low-fat or nonfat is okay)
Salt

Special Equipment:

18 6-inch skewers, soaked in water for at least 30 minutes if they’re wood or bamboo

Cooking Directions

Preheat broiler and arrange a rack 4 inches from the heat. Spray a large rimmed baking sheet with cooking oil.

Meanwhile, in a medium bowl, combine the blue cheese, mayonnaise, sour cream, and milk. Season with salt and set aside. In another small bowl, combine the butter and 2 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and remaining 2 tablespoons of hot sauce. Season generously with salt. Thread the pork onto skewers and arrange on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture.

Serve the skewers and celery sticks with the blue cheese sauce on the side.

*Note: Instead of making the blue cheese sauce from scratch, you can purchase ready-made blue cheese dressing.

Yield: 6 servings

Nutrition per serving Pork (Serving is 1 skewer with hot sauce)

Serving Suggestions

While this crowd-pleasing appetizer is great for the holidays, it’s also perfect for football weekends, tailgating, and other entertaining year-round. If you’d like, you can use boneless pork loin chops instead of the tenderloin. And, while it wouldn’t be traditional, you can swap the celery for carrot sticks, or serve a combination of the two.

Nutrition Information

Calories: 160 calories
Protein: 24 grams
Fat: 7 grams
Sodium: 150 milligrams
Cholesterol: 85 milligrams
Saturated Fat: 4 grams
Carbohydrates: 2 grams

Recipe from: PorkBeInspired.com

12 Days of Pork: Roast Pork Tenderloin Sliders with Cranberry Sauce and Pickled Onions

Roast_Pork_Tenderloin_Sliders_with_Cranberry_Sauce_and_Pickled_Onions_recipe
Prep Time:
10 minutes
Cook Time: 25 minutes
Marinating Time: 2 hours, 30 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound pork tenderloin
1/2 red onion, halved and very thinly sliced
1/2 cup red wine vinegar
1/2 teaspoon salt, plus more for seasoning
pepper, to taste
8 dinner rolls, white, whole wheat, or combination, split horizontally
3/4 cup cranberry sauce, jellied or whole berry

Cooking Directions

 

In a small bowl, combine onion, red wine vinegar, and 1/4 teaspoon salt, stirring to dissolve salt. Let stand at room temperature for 2 hours, stirring occasionally.
Meanwhile, preheat oven to 450 degrees F. Season tenderloin on all sides with salt and pepper. Place tenderloin in shallow pan and roast for 20-25 minutes, or until internal temperature reaches 145 degrees F. Remove pork from oven and let rest 3 minutes.
Cut pork into thin slices. Drain onion mixture.
Arrange bottom halves of rolls on a work surface. Spread with cranberry sauce, and then top with pork and pickled onions, dividing all evenly. Add top halves of rolls and serve.
Yield: 8 sliders

Serving Suggestions

Taste of the holidays in bitesize sliders.  Serve as part of a buffet or as appetizers.

Nutrition Information

Calories: 240 calories
Protein: 17 grams
Fat: 4 grams
Sodium: 340 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 1 grams
Carbohydrates: 33 grams
Fiber: 1 grams

Recipe from: PorkBeInspired.com

12 Days of Pork: Warm Holiday Ham Crescents

warm_ham_crescents_recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1/2 pound brown-sugar fully-cooked ham, shaved
1 8 oz-can crescent dinner rolls, refrigerated
4 slices mozzarella cheese, OR Swiss, cut diagonally
3 tablespoons mayonnaise, OR salad dressing
1 tablespoon Dijon-style mustard

Cooking Directions

Separate package of crescent rolls into triangles; place on waxed paper. Place cheese triangle over each dough triangle. Divide ham among the 8 dough/cheese triangles. Beginning at widest end, roll up to form a crescent. Place on baking sheet that has been coated with cooking spray. Bake at 375 degrees F for 13 to 15 minutes. Meanwhile, in small bowl, stir together mayonnaise and mustard; serve with Ham Crescents.

Makes 8 servings.

*Use leftover spiral-sliced ham from your holiday meals, if desired.

Serving Suggestions

Easy warm ham sandwiches that use convenience foods to make a tasty dish. Serve with tomato soup and a leafy salad.

Nutrition Information

Calories: 229 calories
Protein: 11 grams
Fat: 14 grams
Sodium: 674 milligrams
Cholesterol: 17 milligrams
Saturated Fat: 4 grams
Carbohydrates: 14 grams
Fiber: 0 grams

Recipe from: PorkBeInspired.com

12 Days of Pork: Simply Saucy Bacon-Wrapped Pork Loin

Simply_Saucy_Bacon-Wrapped_Pork_Loin_recipe

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Marinating Time: 10 minutes
Servings: 10

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 pound pork loin center roast, boneless, (untied), fat and silver skin trimmed
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
1 tablespoon vegetable oil
8 to 9 slices bacon
1 cup barbecue sauce, purchased

Cooking Directions

  1. Preheat oven to 450ºF. Sprinkle pork with salt and pepper.
  2. Heat oil in large skillet over medium-high heat. Add pork and brown on all sides, about 6 minutes. Transfer to plate and cool for 10 minutes.
  3. Wrap bacon slices vertically around pork roast; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.
  4. Roast on rack for 15 minutes. Turn pork over and reduce temperature to 350ºF and roast for 15 minutes. Remove rack and return pork to pan, tucked-end side up. Roast, turning occasionally until bacon is browned and an instant-read thermometer inserted in the center of the roast reads 145ºF, about 50 minutes. Remove from oven and let stand for 10 minutes.
  5. Skim fat from pan juices, leaving browned juices in pan.
  6. Add barbecue sauce and preferred ingredient (*see below) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.
  7. Remove strings, carve pork, and serve with sauce.

Serves 10 6-oz portions

*Preferred Ingredient
• Savory: Whisk 2 tablespoons Dijon mustard into the sauce.
• Spicy: Stir in 2 tablespoons pickled jalapenos chilies (nacho slices), drained and finely chopped, into the sauce.
• Fruity: Stir one 8.25-ounce can crushed pineapple, drained, into the sauce.
• Smoky: Stir in 1 or 2 minced canned chipotle chilies in adobo into the sauce.

Serving Suggestions

Nutrition Information

Calories: 370 calories
Protein: 43 grams
Fat: 17 grams
Sodium: 790 milligrams
Cholesterol: 140 milligrams
Saturated Fat: 5 grams
Carbohydrates: 9 grams
Fiber: 0 grams

Recipe from: PorkBeInspired.com

12 Days of Pork: Grilled Pork Roast w/Pepper Jelly Glaze

grilled_pork_roast_with_pepper_jelly_glaze_recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Marinating Time: 24 hours
Servings: 8

Ingredients

2 pounds pork loin roast

Marinade:

1/2 cup apple juice
1/2 cup cider vinegar
1/2 cup hot pepper jelly

Hot Pepper Glaze:

1/3 cup hot pepper jelly
2 tablespoons cider vinegar

Cooking Directions

 

Place pork in large self-sealing plastic bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, refrigerate 12-24 hours. Remove pork from marinade (discarding remaining marinade).

Place pork roast on medium-hot grill over drip pan, close grill hood. Grill pork for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Stir together glaze ingredients; coat roast with jelly glaze the last 10 minutes of cooking time.

Remove roast from heat; let rest about 10 minutes before slicing to serve.

Serves 8

Serving Suggestions

Kick up an elegant roast by giving it a glaze of hot pepper jelly. Goes great with Cilantro Pesto Pasta Salad and Jalapeno-Cheddar Cornbread. For an elegant dinner atmosphere, serve this with Dry Riesling or Sauvignon Blanc wine.

Nutrition Information

Calories: 262 calories
Protein: 24 grams
Fat: 7 grams
Sodium: 65 milligrams
Cholesterol: 70 milligrams
Saturated Fat: 2 grams
Carbohydrates: 26 grams
Fiber: 0 grams

Recipe from: PorkBeInspired.com