Virginia
Pork ... The Other White Meat
|
|
Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
|
Southwestern
Kabobs
 |
4 boneless top
loin pork chops, cut into 1-inch pieces
|
|
4 T taco or
fajita seasoning
|
|
� green bell
pepper, seeded and cut into 1-inch pieces
|
|
� large onion
peeled and cut into 1-inch pieces
|
In a plastic
bag or shallow bowl, toss together pork cubes with desired seasoning until
pork is evenly coated. Thread pork cubes, alternating with pepper and
onion pieces, onto skewers. Grill over a medium-hot fire, turning
occasionally, until pork is nicely browned. If using wooden skewers, soak
in water for 20 minutes before using. Serves 4.
Peppered
Pork Tenderloin
|
1 whole pork
tenderloin, about 1 pound
|
|
2 t lemon
pepper
|
|
� t cayenne
(red pepper) or pepper-blend seasoning
|
Rub tenderloin
all over with combined
peppers; place in shallow roasting pan and roast in 425�F oven for 15-20
minutes, until internal temperature (measured with a meat thermometer)
reads 155-160�F. Let roast rest for 5
minutes before slicing to serve. Serves 4.
Maple-Mustard
Glazed Chops
|
4 pork chops, 1�-inch
thick
|
|
1 small onion,
chopped
|
|
1 t vegetable
oil
|
|
� c
maple-flavored syrup
|
|
� c cider
vinegar
|
|
� c
Dijon-style mustard
|
|
1 T soy sauce
|
|
Coarsely ground
black pepper, to taste
|
In a small
saucepan, saut� onion in oil until tender, about 2-3
minutes. Stir in syrup, vinegar, mustard, soy sauce and pepper; let simmer
gently for 10 minutes. Remove from heat and set aside. Grill chops over
medium-hot coals for 7-8 minutes, until nicely browned. Turn chops and
brush liberally with glaze. Grill for 5 minutes more; turn and brush with
glaze for 3 minutes more, until chops are done and nicely glazed. Serve
chops immediately. Serves 4.
Pork
Tenderloin with Hoisin-Raisin
Sauce
|
1 pork
tenderloin , about 1 pound
|
|
4 T reduced-fat
mayonnaise
|
|
1 T fresh lime
juice
|
|
4 T hoisin
sauce
|
|
1 T sugar
|
|
1 t chili sauce
with garlic
|
|
3 T golden
raisins
|
Roast on rack
in shallow pan in a 425�F
oven for 20 minutes or
until internal temperature is 160�F. Stir remaining
ingredients together in medium saucepan; bring to boil over medium heat.
Slice pork and place on serving plate; pour sauce over pork. Serves 4.
Honey Pepper
Chops
|
4 top loin pork
chops
|
|
6 T honey
|
|
3 T hot pepper
sauce
|
Season chops
with salt and pepper
and grill over medium-hot fire. Stir together honey and hot pepper sauce
and baste chops during grilling. Remove chops from grill and brush with
remaining glaze. Serves 4.
|
|
