Spicy Mango Orange Pork with Cashews

Spicy Mango Orange Pork with Cashews

This is my kind of quick and easy family dinner. Although, I will also confess that when on the rare occasion that I am left alone for dinner, I can whip up a single serving of this in no time flat. On those occasions I will most likely very thinly slice a single pork chop to use in this dish rather than the pork tenderloin. As long as it is quickly cooked it works almost as well as the more tender loin meat.

We serve this most often over thin Chinese noodles which cook in just a few minutes but it is also terrific with plain steamed rice too. This dish comes together so quickly that your family could be sitting down to dinner in less time than it takes for a take-out delivery...and it's likely to be a whole lot tastier too.

Serves 4

• 1 lb thinly sliced pork tenderloin
• 2 cloves minced garlic
• 3 tbsp peanut oil
• 1 cup diced red pepper
• salt and pepper to season

Heat peanut oil in a wok over high heat. Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute. Add the peppers and stir fry for only about another 30 seconds. Remove the pork and peppers from the wok and set aside.

To the wok add

• 1 cup orange juice

Simmer to reduce the orange juice volume by half before adding all at once

• 4 tbsp Hoisin sauce
• 4 tbsp rice wine or Chinese cooking wine
• 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
• 3 tbsp honey
• 1 tsp crushed chili sauce or 1/2 tsp chili flakes (optional or to taste)
• 2 tsp soya sauce
• 2 tsp toasted sesame oil
• 1/2 tsp Chinese Five Spice powder
• 1 tbsp finely grated fresh ginger

Simmer for a couple of minutes before returning the pork and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 

• 1 tsp corn starch dissolved in an ounce of cold water. 

Toss in:

• 2 fresh mangoes, diced

Cook for only a minute to warm through the mango. Serve over noodles or rice and when serving, sprinkle the plates with:

• 3/4 cup toasted cashews 
• 1/3 cup chopped green onions

Spicy Mango Orange Pork with Cashews

This is my kind of quick and easy family dinner. Although, I will also confess that when on the rare occasion that I am left alone for dinner, I can whip up a single serving of this in no time flat. On those occasions I will most likely very thinly slice a single pork chop to use in this dish rather than the pork tenderloin. As long as it is quickly cooked it works almost as well as the more tender loin meat.

We serve this most often over thin Chinese noodles which cook in just a few minutes but it is also terrific with plain steamed rice too. This dish comes together so quickly that your family could be sitting down to dinner in less time than it takes for a take-out delivery...and it's likely to be a whole lot tastier too.

Serves 4

• 1 lb thinly sliced pork tenderloin
• 2 cloves minced garlic
• 3 tbsp peanut oil
• 1 cup diced red pepper
• salt and pepper to season

Heat peanut oil in a wok over high heat. Quickly add the garlic and pork, season with salt and pepper and stir fry for only about a minute. Add the peppers and stir fry for only about another 30 seconds. Remove the pork and peppers from the wok and set aside.

To the wok add

• 1 cup orange juice

Simmer to reduce the orange juice volume by half before adding all at once

• 4 tbsp Hoisin sauce
• 4 tbsp rice wine or Chinese cooking wine
• 3 tbsp rice wine vinegar (or apple cider vinegar in a pinch)
• 3 tbsp honey
• 1 tsp crushed chili sauce or 1/2 tsp chili flakes (optional or to taste)
• 2 tsp soya sauce
• 2 tsp toasted sesame oil
• 1/2 tsp Chinese Five Spice powder
• 1 tbsp finely grated fresh ginger

Simmer for a couple of minutes before returning the pork and peppers to the wok with the sauce. Bring to a boil and thicken with a slurry of 

• 1 tsp corn starch dissolved in an ounce of cold water. 

Toss in:

• 2 fresh mangoes, diced

Cook for only a minute to warm through the mango. Serve over noodles or rice and when serving, sprinkle the plates with:

• 3/4 cup toasted cashews 
• 1/3 cup chopped green onions

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Almond Herb Crusted Pork Tenderloin

Almond Herb Crusted Pork Tenderloin

Roasted pork tenderloin is is an excellent choice for a quick cooked dinner. I have several recipes that I use to open roast tender, juicy pork tenderloin in about 30 minutes, depending on the size of the tenderloin used. As always I rely on my meat thermometer to know when the meat is fully cooked. Anything above 145 degrees F as an internal cooked temperature is considered safe although I prefer it a little more well done and take it to 155 or so. The most important thing is to let the meat rest for about 5 minutes before cutting. The meat continues to cook after coming out of the oven and this resting time allows the natural juices to redistribute throughout the meat making it more moist. Cutting any roasted meat too quickly can result in a dry finished product; never cut meat straight out of the oven.

Roasting pork tenderloin can also be done at quite a high temperature which along with its small size allows it to cook so quickly. This time we tried it with an almond crust herb crust and it was delicious. With an amazing easy meal like this which takes so little time, maybe you should invite someone over for dinner in the middle of the week.

Preheat oven to 425 degrees F

• 1 1/2 to 2 pound pork tenderloin

Season the tenderloin with salt and pepper then brush the entire outside of the meat with

• Dijon mustard

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• 3 tbsp fresh chopped herbs of your choice (rosemary, chives, or oregano work well)
• 2 tbsp flour

Roll the meat in the almond mixture and roast uncovered on a wire rack for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F or greater. Let the meat rest for 5 minutes before slicing and serving.

Almond Herb Crusted Pork Tenderloin

Roasted pork tenderloin is is an excellent choice for a quick cooked dinner. I have several recipes that I use to open roast tender, juicy pork tenderloin in about 30 minutes, depending on the size of the tenderloin used. As always I rely on my meat thermometer to know when the meat is fully cooked. Anything above 145 degrees F as an internal cooked temperature is considered safe although I prefer it a little more well done and take it to 155 or so. The most important thing is to let the meat rest for about 5 minutes before cutting. The meat continues to cook after coming out of the oven and this resting time allows the natural juices to redistribute throughout the meat making it more moist. Cutting any roasted meat too quickly can result in a dry finished product; never cut meat straight out of the oven.

Roasting pork tenderloin can also be done at quite a high temperature which along with its small size allows it to cook so quickly. This time we tried it with an almond crust herb crust and it was delicious. With an amazing easy meal like this which takes so little time, maybe you should invite someone over for dinner in the middle of the week.

Preheat oven to 425 degrees F

• 1 1/2 to 2 pound pork tenderloin

Season the tenderloin with salt and pepper then brush the entire outside of the meat with

• Dijon mustard

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1/2 tsp dried thyme
• 3 tbsp fresh chopped herbs of your choice (rosemary, chives, or oregano work well)
• 2 tbsp flour

Roll the meat in the almond mixture and roast uncovered on a wire rack for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F or greater. Let the meat rest for 5 minutes before slicing and serving.

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Singapore Style Noodles

One of my favorite take-out Chinese food meals is also one that we now make at home. You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them. Substitute chopped broccoli for the green onions if you like; the recipe will be good no matter how you modify the ingredients which also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Serves 6-8

1 pound rice vermicelli noodles, cooked and drained

Meats:

1/2 pound lightly sautéed shrimp

1/2 pound lightly sautéed boneless chicken breast slices

1/2 pound lightly sautéed pork tenderloin slices

Vegetables:

1 small red pepper, julienned

2 small green onions sliced

2 cups fresh bean spouts

1/2 cup thinly sliced celery

1 cup thinly sliced Chinese or Napa cabbage

4 tbsp chopped cilantro (optional)

Start by lightly sautéing the shrimp, chicken and pork and set aside.

To a large wok add:


4 tbsp peanut oil

1 tsp toasted sesame oil

4 cloves minced garlic

2 tbsp minced fresh ginger

1/2 small onion, julienned

1 minced fresh chili pepper (more or less to taste)

Cook until the onions are softened then add:

1/2 cup chicken stock

1/4 cup Hoisen sauce

4 tbsp light soy sauce

1/2 tsp black pepper

1 tsp Chinese Five Spice Powder

2 tbsp yellow curry powder

Simmer until the volume is reduced by about 1/4 then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.

One of my favorite take-out Chinese food meals is also one that we now make at home. You can add or modify the vegetables and meats to your own tastes. If you don't like shrimp don't add them. Substitute chopped broccoli for the green onions if you like; the recipe will be good no matter how you modify the ingredients which also goes for the chili pepper, add a little or a lot depending on your heat preference.

This delicious dish has quickly become a go-to quick meal at our house and one we all really enjoy.

Serves 6-8

1 pound rice vermicelli noodles, cooked and drained

Meats:

1/2 pound lightly sautéed shrimp

1/2 pound lightly sautéed boneless chicken breast slices

1/2 pound lightly sautéed pork tenderloin slices

Vegetables:

1 small red pepper, julienned

2 small green onions sliced

2 cups fresh bean spouts

1/2 cup thinly sliced celery

1 cup thinly sliced Chinese or Napa cabbage

4 tbsp chopped cilantro (optional)

Start by lightly sautéing the shrimp, chicken and pork and set aside.

To a large wok add:


4 tbsp peanut oil

1 tsp toasted sesame oil

4 cloves minced garlic

2 tbsp minced fresh ginger

1/2 small onion, julienned

1 minced fresh chili pepper (more or less to taste)

Cook until the onions are softened then add:

1/2 cup chicken stock

1/4 cup Hoisen sauce

4 tbsp light soy sauce

1/2 tsp black pepper

1 tsp Chinese Five Spice Powder

2 tbsp yellow curry powder

Simmer until the volume is reduced by about 1/4 then add the meats and vegetables and cook for an additional minute before adding the cooked rice noodles and tossing everything together until the noodles are evenly coated.

reade more... Résuméabuiyad