Archive for pork

Pan-fried pork with maple mustard sauce

Pan fried Pork with Maple Mustard Sauce

(BBC Good Food Magazine May 07)

2 pork tenderloins cut into 3cm slices  or equivalent pork steaks

1 tablespoon plain flour

2 tablespoons olive oil

1 thinly sliced red onion

200ml vegetable stock

2 tablespoons maple syrup

2 tablespoons wholegrain mustard

juice of 1 lemon

Season pork with salt and pepper and then lightly coat in flour

Heat the oil in a large pan and quickly fry pork until browned.

Cook for about 5 mins then remove to a plate

Add onion to the pan (with more oil if needed)

Fry until it starts to colour, then add the stock and bring to the boil

Reduce for a few minutes, then add the maple syrup, mustard and lemon juice

Bring back to the boil, then reduce heat, add pork and gently simmer until heated through


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Pork and Orange Stir Fry


Marinate 300g (1/2lb) pork, cut into strips, in 4 tblspns orange juice, 2 tblspns soy sauce, 1 teaspoon ground ginger, pepper, 1 clove of crushed garlic.

Drain and stir fry.

Add I cup chopped vegetables, stir fry and add marinade. Heat through.

Prep Time: 20 minutes
Cooking Time: 1 hours 15 minutes

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Orange Soy Pork

From Rachel Ray


Zest of 1 orange, reserving the juice

1/4 cup soy sauce or Tamari (dark soy sauce)

4 1-inch thick center-cut boneless pork loin chops (6-8 ounces each)

Pre-heat a large skillet over medium-high heat with two turns of the pan of EVOO.

In a shallow dish, combine the orange zest and juice of the zested orange and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for four minutes on each side or until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juice to redistribute.

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Orange Broccoli Pork


Season pork chops or steaks with pepper. Heat 2 tablespoons vegetable oil in pan, cook chops for 4 mins each side or until just browned. Remove from pan. Add 1 chopped onion to pan and cook over medium heat until softened.  Whisk together 1.5 cups orange juice, 1 tablepoon cornstarch, 1 teaspoon dried thyme, 1/2 teaspoon sugar  and add to pan. Simmer for 3 mins. Add 1 cup broccoli florets to pan, cover and cook until tender. Retrun pork to pan, reheat and  toss with 1/4 cup toasted slivered almonds.


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Honey Mustard Pork Tenderloin



2 pork tenderloins, about 1 pound (400g) each

salt and pepper

1 small clove garlic, minced

4 tablespoons grainy Dijon mustard or country-style

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon cider vinegar or balsamic vinegar

1/2 teaspoon dried leaf thyme, crumbled

1 tablespoon cornstarch

1 tablespoon cold water


Wash and trim the pork and pat dry; sprinkle lightly with salt and pepper. Place pork in a roasting pan or casserole dish. Combine garlic, mustard, honey, brown sugar, vinegar, and thyme; pour over the pork. Turn pork to coat thoroughly. Cook at 350F/180C for 45 mins or until cooked through.

Remove pork to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for 8 to 10 minutes, or until reduced by about one-third. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minute longer. Serve pork sliced with the thickened juices.

Serves 6.

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Honey Pork with Cashews



Marinate 500g/1lb pork in 1 tablepoon each soy sauce and dry sherry for 1 hour. Drain and toss in plan flour. Add 1 egg yolk and toss through to coat meat. Add 1/2 cup oil and toss through. Cook pork in hot pan and drain on paper towels. Stir fry 1 onion, 2 tablespoons grated ginger and 2 teaspoons crushed garlic. Combne 1/2 cup chicken stock with 2 teaspoons soy sauce and 1/4 cup honey. Pour into wok and simmer. Add 1 tablespoon of cornflour blended with 1 tablespoon water. Return pork to pan, add 1/2 cashews and toss together until heated and combined. Serve with rice and steamed vegies.



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Ginger Pork

        Ginger Pork – combine 2 tablespoons grated ginger, dash of pepper, 1 teaspoon sesame oil, 1 tablespoon lemon juice  ad 1 small grated onion and use as a marinade over pork steaks. Fry or bbq.


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