Tenderloin Tuesday: Kick-off Kabobs

Kick-off Kabobs

 
Times Icon

Times

Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour

Ingredients Icon

Ingredients

2 pounds boneless pork chops, cut into 1-inch cubes
1 cup Italian dressing
2 tablespoons dried red pepper flakes
1 tablespoon fennel seed
1 large red bell pepper , cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 6-inch wooden skewers, (soak in water for 30 minutes before using)

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.Makes 24 appetizers.

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.


Serving Suggestions Icon

Serving Suggestions

Make these quick and easy, spicy Italian kabobs to kick-off your tailgate. Great for a game day appetizer party. Serve along with Bacon, Lettuce and Tomato Brushetta, Tailgaters Tenderloin Sandwiches, Pineapple-Mango Salsa with Baked Flour Tortilla Chips and Ham and Cherry Roll-ups.


Nutrition Icon

Nutrition

Calories: 70 calories
Protein: 9 grams
Fat: 2 grams
Sodium: 135 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 2 grams

Random Safety Tip:
Refrigerate leftover pork as soon as possible.PorkBeInspired.com

Tenderloin Tuesday: Ham Pizza Snacks

Ham Pizza Snacks

Times Icon

Times

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients Icon

Ingredients

1 7 1/2-oz package refrigerated biscuit dough
Nonstick spray coating
1/4 cup pizza sauce
2/3 cup ham, diced
2/3 cup mozzarella cheese, shredded

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Spray cookie sheet with nonstick spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in a 400 degrees F. oven for 8-10 minutes or until biscuits are light brown and cheese is melted.Serves 10.


Serving Suggestions Icon

Serving Suggestions

This is a perfect recipe for beginner cooks. Kids of all ages will enjoy making their own mini-pizzas. Serve individually as a snack or appetizer. For a complete meal, serve two pizzas with a salad and fresh fruit.


Nutrition Icon

Nutrition

Calories: 100 calories
Protein: 6 grams
Fat: 4 grams
Sodium: 240 milligrams
Cholesterol: 15 milligrams
Saturated Fat: 1 grams
Carbohydrates: 10 grams

Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.Recipe from PorkBeInspired

Tenderloin Tuesday: Herbed Pork and Corn Salad

Herbed Pork and Corn Salad

Times Icon

Times

Prep Time: 15 minutes

Ingredients Icon

Ingredients

1 pound cooked pork loin roast, cut into 1/2-inch cubes
2 12-oz bags frozen corn, thawed
1 1/2 cups fresh tomatoes, diced
2 tablespoons fresh herbs, minced
Leaf lettuce
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tablespoon olive oil

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch mixture; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve on leaf lettuce.

Serves 6

*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family’s favorite combination of fresh herbs.


Serving Suggestions Icon

Serving Suggestions

Leftover roasted pork goes into this summer salad. Try this salad with different fresh herbs. Durning peak corn season, replace the frozen corn with fresh corn taken off the cob.


Nutrition Icon

Nutrition

Calories: 290 calories
Protein: 27 grams
Fat: 9 grams
Sodium: 65 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 28 grams

Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.

Tenderloin Tuesday: Bacon and Mushroom Bite-Size Quiche

Bacon and Mushroom Bite-Size Quiche

Times Icon

Times

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients Icon

Ingredients

8 slices Bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.Makes 3 1/2 dozen.
Analysis done for one piece.Also serve along with Ham and Green Chile Bite Size Quiche.


Serving Suggestions Icon

Serving Suggestions

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food—and can be made ahead and reheated. Delicious for brunch or evening appetizers.


Nutrition Icon

Nutrition

Calories: 95 calories
Protein: 3 grams
Fat: 7 grams
Sodium: 87 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 3 grams
Carbohydrates: 4 grams
Fiber: 0 grams
 Recipe from: PorkBeInspired.com

Tenderloin Tuesday: Bacon-Wrapped Pork Chops with Seasoned Butter

Bacon-Wrapped Pork Chops With Seasoned Butter

Times Icon

Times

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients Icon

Ingredients

4 6-7-ounce boneless pork loin chops, 1 1/4-inch thick
4 slices Bacon, thick-cut
Garlic-Mustard Butter, *

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
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 directly below to medium doneness. *Remove toothpick; serve chops with Garlic-Mustard Butter.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4


Serving Suggestions Icon

Serving Suggestions

Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.


Nutrition Icon

Nutrition


Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!
Recipe  from: PorkBeInspired.com

Tenderloin Tuesday: “Happy” Pork Steak

“Happy” Pork Steak

Times Icon

Times

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients Icon

Ingredients

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed


Serving Suggestions Icon

Serving Suggestions

A traditional Mexican recipe, with ingredients common in everyone’s pantry. Serve with corn tortillas.


Nutrition Icon

Nutrition

Calories: 590 calories
Protein: 30 grams
Fat: 24 grams
Sodium: 570 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 7 grams
Carbohydrates: 59 grams
Fiber: 1 grams

Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
Recipe from: PorkBeInspired.com

Tenderloin Tuesday: Honey Pork Tenderloin Kabobs

Times Icon

Times

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients Icon

Ingredients

1/2 cup bourbon, * OR 2 tablespoons cider vinegar
1/2 cup honey
1/2 cup mustard
1 teaspoon dried tarragon
3-4 sweet potatoes, cut into 24 one-inch cubes
1 1/2 pounds pork tenderloin, cut into 24 one-inch cubes
4 medium ripe peaches, unpeeled, pitted and quartered
4 green peppers, each cut into 8 two-inch pieces
8 yellow onion, each cut into 4 two-inch pieces
olive oil, for grilling

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Mix first four ingredients in a bowl; stir well and set glaze aside. Steam or boil sweet potatoes until crisp-tender. Thread 3 sweet potato cubes, 3 pork cubes, 2 peach quarters, 4 green pepper pieces and 4 onion pieces alternately onto each of eight 10-inch skewers. Brush kabobs with honey glaze mixture. Lightly oil grill. Grill over medium-hot coals 5 minutes on each side or until thoroughly heated, basting occasionally with glaze.

Serves 4

* Bourbon is optional, can substitute 2 tablespoons cider vinegar


Serving Suggestions Icon

Serving Suggestions

Give your grill a new thrill with these spiked kabobs. Serve with favorite potato salad, grilled corn on the cob and cold melon for dessert.


Nutrition Icon

Nutrition

Calories: 640 calories
Protein: 42 grams
Fat: 12 grams
Sodium: 290 milligrams
Cholesterol: 110 milligrams
Saturated Fat: 3 grams
Carbohydrates: 77 grams
 
Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.