Leigh

Pork Milanese

Posted on by Leigh

Pork Milanese

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 655kcal

Ingredients

  • 4 pork loin chops
  • salt and pepper
  • 1 cup all-purpose flour (about 120g)
  • 2 large eggs
  • 1 cup breadcrumbs (about 100g)
  • 1/2 cup grated Parmesan cheese (about 50g)
  • 1/4 cup vegetable oil (for frying)
  • lemon wedges for serving
  • fresh parsley for garnish

Instructions

Prepare the Pork:

  • Place the pork chops between two sheets of plastic wrap or parchment paper.
  • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch (6 mm) thick.
  • Season both sides of the pork chops with salt and pepper.

Set Up Breading Station:

  • In three separate shallow dishes, place the following:
  • Dish 1: All-purpose flour
  • Dish 2: Whisked eggs
  • Dish 3: Breadcrumbs mixed with grated Parmesan cheese

Bread the Pork:

  • Dip each pork chop into the flour, shaking off any excess.
  • Next, dip it into the beaten eggs, allowing any excess to drip off.
  • Finally, coat it evenly with the breadcrumb and Parmesan mixture, pressing the breadcrumbs onto the pork to adhere.

Fry the Pork:

  • In a large skillet or frying pan, heat about 1/2 inch (1.25 cm) of vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully place the breaded pork chops into the hot oil, cooking 2 at a time to avoid overcrowding the pan.
  • Fry each chop for about 3-4 minutes per side or until they are golden brown and the internal temperature reaches 145°F (63°C).
  • Use a slotted spatula to remove the pork chops from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serve:

  • Serve the Pork Milanese hot, garnished with lemon wedges and fresh parsley.
    Pork Milanese is often served with a simple salad or a side of spaghetti with tomato sauce. Enjoy your delicious Italian meal!
Nutrition Facts
Pork Milanese
Amount per Serving
Calories
655
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
9
g
Cholesterol
 
183
mg
61
%
Sodium
 
536
mg
23
%
Potassium
 
646
mg
18
%
Carbohydrates
 
48
g
16
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
43
g
86
%
Vitamin A
 
238
IU
5
%
Calcium
 
196
mg
20
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Grilled pork salad

Posted on by Leigh

Grilled pork salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 332kcal

Ingredients

Grilled Pork

  • 400 g pork tenderloin
  • 2 garlic cloves minced
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp paprika
  • salt and pepper

Salad

  • 200 g mixed salad greens (lettuce, arugula, spinach, etc.)
  • 1 cucumber sliced
  • 1 red bell pepper thinly sliced
  • 1 small red onion thinly sliced
  • 100 g cherry tomatoes halved
  • 50 g feta cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste

Instructions

Marinate the Pork:

  • In a bowl, combine the minced garlic, soy sauce, olive oil, paprika, salt, and pepper. Mix well.
  • Place the pork loin or tenderloin in a resealable plastic bag or a shallow dish, and pour the marinade over the meat.
  • Seal the bag or cover the dish and refrigerate for at least 30 minutes, or marinate overnight for better flavor.

Grill the Pork:

  • Preheat your grill to medium-high heat (about 200-220°C).
  • Remove the pork from the marinade and let any excess marinade drip off.
  • Grill the pork for about 4-5 minutes per side, or until it reaches an internal temperature of 63°C (145°F) for medium doneness. Adjust cooking time for your desired level of doneness.
  • Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing it into thin strips.

Prepare the Salad:

  • In a large salad bowl, combine the mixed salad greens, sliced cucumber, red bell pepper, red onion, cherry tomatoes, and crumbled feta cheese.

Make the Salad Dressing:

  • In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.

Assemble the Salad:

  • Drizzle the dressing over the salad ingredients and toss gently to coat.

Serve:

  • Divide the salad among serving plates.
  • Top each salad with the grilled pork slices.
  • Serve immediately and enjoy your delicious grilled pork salad!
    This grilled pork salad is a delightful and healthy meal, perfect for a light lunch or dinner. Adjust the ingredients and dressing to your taste preferences, and feel free to add any other vegetables or toppings you like.
Nutrition Facts
Grilled pork salad
Amount per Serving
Calories
332
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
76
mg
25
%
Sodium
 
726
mg
32
%
Potassium
 
788
mg
23
%
Carbohydrates
 
11
g
4
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
1981
IU
40
%
Vitamin C
 
60
mg
73
%
Calcium
 
103
mg
10
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

BBQ pulled pork pizza

Posted on by Leigh

BBQ pulled pork pizza

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 582kcal

Ingredients

Pizza dough

  • 300 g all-purpose flour
  • 7 g instant yeast
  • 5 g salt
  • 7 g sugar
  • 200 ml warm water
  • 15 ml olive oil

Pulled pork

  • 500 g pork shoulder or pork butt
  • 15 ml olive oil

Toppings

  • 150 g shredded mozzarella cheese
  • 1 small red onion thinly sliced
  • 2-3 tbsp fresh coriander leaves for garnish (optional)

Instructions

Prepare the Pizza Dough:

  • In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
  • In a separate mixing bowl, combine the flour and salt.
  • Pour the yeast mixture and olive oil into the flour mixture.
  • Stir until a dough forms.
  • Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until it doubles in size.

Prepare the BBQ Pulled Pork:

  • If you don't already have cooked pulled pork, you can slow-cook a pork shoulder with your favorite barbecue rub until it's tender and easy to shred. Then, shred it.
  • Toss the shredded pork with the barbecue sauce until it's well coated.

Preheat the Oven:

  • Preheat your oven to 220°C (430°F).

Roll Out the Dough:

  • Punch down the risen dough and roll it out into a large pizza crust on a floured surface. Aim for your desired thickness.

Assemble the Pizza:

  • Place the rolled-out pizza dough on a pizza stone or baking sheet lined with parchment paper.
  • Spread a thin layer of barbecue sauce over the pizza dough, leaving a small border for the crust.
  • Sprinkle a layer of shredded mozzarella cheese over the sauce.
  • Add the BBQ pulled pork evenly over the cheese.
  • Scatter the thinly sliced red onion on top.

Bake the Pizza:

  • Place the pizza in the preheated oven and bake for about 15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Garnish and Serve:

  • Remove the pizza from the oven and let it cool slightly.
  • Garnish with fresh cilantro leaves if desired.
  • Slice, serve, and enjoy your delicious BBQ pulled pork pizza!
    Feel free to customize the toppings and barbecue sauce to your liking. Enjoy your homemade pizza!
Nutrition Facts
BBQ pulled pork pizza
Amount per Serving
Calories
582
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
81
mg
27
%
Sodium
 
784
mg
34
%
Potassium
 
427
mg
12
%
Carbohydrates
 
63
g
21
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
272
IU
5
%
Vitamin C
 
3
mg
4
%
Calcium
 
220
mg
22
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spaghetti Carbonara

Posted on by Leigh

Spaghetti Carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 738kcal

Ingredients

  • 350 g spaghetti
  • 150 g guanciale or pancetta diced
  • 3 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese
  • salt and black pepper to taste
  • 1 garlic clove (optional)
  • olive oil (for cooking)

Instructions

Boil the Spaghetti:

  • Fill a large pot with water and add a generous pinch of salt. Bring the water to a boil.
  • Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1/2 cup (120 ml) of pasta cooking water, then drain the spaghetti.

Prepare the Sauce:

  • While the pasta is cooking, heat a bit of olive oil (if using) in a large skillet over medium heat.
  • Add the diced pancetta or guanciale to the skillet and sauté until it becomes crispy and golden brown. Remove from heat.

Whisk the Eggs and Cheese:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese. Season with a generous amount of freshly ground black pepper. Be cautious with additional salt as the pancetta or guanciale is already salty.

Combine Everything:

  • Once the spaghetti is cooked and drained, quickly transfer it to the skillet with the cooked pancetta or guanciale. Toss to combine and coat the pasta with the rendered fat from the meat.

Add the Egg Mixture:

  • Remove the skillet from the heat to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot pasta and toss quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, you can add a bit of the reserved pasta cooking water to reach the desired consistency.

Serve:

  • Serve the Spaghetti Carbonara immediately while it's hot. Garnish with additional grated cheese and freshly ground black pepper if desired.
    Enjoy your delicious homemade Spaghetti Carbonara with metric measurements!
Nutrition Facts
Spaghetti Carbonara
Amount per Serving
Calories
738
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
184
mg
61
%
Sodium
 
724
mg
31
%
Potassium
 
266
mg
8
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
28
g
56
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
319
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Tagliatelle carbonara

Posted on by Leigh

Tagliatelle carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 647kcal

Ingredients

  • 300 g tagliatelle pasta
  • 150 g pancetta or guanciale diced
  • 3 large eggs
  • 75 g Pecorino Romano cheese grated
  • 50 g grated Parmesan cheese
  • salt and freshly ground black pepper to taste
  • 15 ml olive oil
  • fresh parsley chopped (optional, for garnish)

Instructions

Prepare the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the tagliatelle pasta and cook according to the package instructions until al dente.
  • Drain the pasta and reserve about 1/2 cup of pasta cooking water. Set aside.

Prepare the Pancetta/Guanciale:

  • While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove from heat and set aside.

Prepare the Carbonara Sauce:

  • In a mixing bowl, whisk together the eggs, grated Pecorino Romano, and grated Parmesan cheese until well combined.
  • Season the mixture with freshly ground black pepper. Remember that the cheese is salty, so you may not need to add extra salt.

Combine Everything:

  • Once the pasta is cooked and drained, return it to the pot.
  • Quickly toss the hot pasta with the crispy pancetta or guanciale to allow the flavors to meld.

Add the Sauce:

  • Pour the egg and cheese mixture over the hot pasta and pancetta.
  • Toss everything together quickly to coat the pasta evenly. The heat from the pasta will cook the eggs and create a creamy sauce.
  • If the sauce is too thick, gradually add some of the reserved pasta cooking water a little at a time until you reach your desired consistency.

Serve:

  • Serve the tagliatelle carbonara immediately, garnished with additional grated Pecorino Romano, Parmesan cheese, and chopped fresh parsley, if desired.
  • Finish with a generous grind of black pepper on top.
    Enjoy your homemade Tagliatelle Carbonara!
Nutrition Facts
Tagliatelle carbonara
Amount per Serving
Calories
647
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
13
g
Cholesterol
 
241
mg
80
%
Sodium
 
755
mg
33
%
Potassium
 
342
mg
10
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
29
g
58
%
Vitamin A
 
425
IU
9
%
Calcium
 
357
mg
36
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fusilli carbonara

Posted on by Leigh

Fusilli carbonara

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 611kcal

Ingredients

  • 350 g fusilli pasta
  • 150 g pancetta or guanciale diced
  • 2 large eggs
  • 50 g Pecorino Romano cheese grated
  • 50 g Parmesan cheese grated
  • salt and black pepper to taste
  • 1 garlic clove minced (optional)
  • olive oil (for cooking)
  • fresh parsley chopped (for garnish)

Instructions

Cook the Pasta:

  • Bring a large pot of salted water to a boil.
  • Add the fusilli pasta and cook according to the package instructions until al dente (usually around 8-10 minutes).

Prepare the Sauce:

  • While the pasta is cooking, heat a drizzle of olive oil in a skillet over medium heat.
  • Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown, about 5-7 minutes. If you prefer a milder flavor, you can sauté the garlic briefly before adding the pancetta.
  • Once the pancetta is crispy, remove it from the heat and set it aside.

Prepare the Egg Mixture:

  • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and grated Parmesan cheese.
  • Season with a pinch of black pepper. Be careful with salt, as the pancetta and cheese are already salty.

Combine Everything:

  • When the pasta is done cooking, drain it well and immediately transfer it to a large mixing bowl.
  • While the pasta is still hot, pour the egg and cheese mixture over it. Quickly toss the pasta to coat it evenly. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, you can add a little pasta cooking water to thin it out.

Add the Pancetta and Finish:

  • Add the crispy pancetta or guanciale to the pasta and gently toss to distribute it evenly.

Serve:

  • Serve your Fusilli Carbonara immediately, garnished with chopped fresh parsley and an extra sprinkle of grated cheese if desired.
    Enjoy your homemade Fusilli Carbonara!
Nutrition Facts
Fusilli carbonara
Amount per Serving
Calories
611
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Cholesterol
 
128
mg
43
%
Sodium
 
635
mg
28
%
Potassium
 
325
mg
9
%
Carbohydrates
 
67
g
22
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
282
IU
6
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
315
mg
32
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pulled pork sandwich

Posted on by Leigh

Pulled pork sandwich

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 10 people
Calories: 573kcal

Ingredients

Pork

  • 2 kg boneless pork shoulder
  • 30 ml vegetable oil
  • 15 g salt
  • 10 g black pepper
  • 10 g paprika
  • 10 g garlic powder
  • 10 g onion powder
  • 5 g dried thyme
  • 5 g dried origanum
  • 5 g brown suagr
  • 250 ml chicken or beef broth
  • 250 ml barbecue sauce

Coleslaw

  • 500 g cabbage finely shredded
  • 200 g carrots grated
  • 150 g mayonnaise
  • 30 ml apple cider vinegar
  • 15 g sugar
  • salt and pepper to taste

Sandwich

  • 8 burger buns or sandwich rolls

Instructions

  • Preheat the Oven: Preheat your oven to 150°C (300°F).
  • Prepare the Pork Rub: In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, dried thyme, dried oregano, and brown sugar. This mixture will be used to season the pork.
  • Season the Pork: Rub the pork shoulder all over with the vegetable oil. Then, generously rub the spice mixture over the entire surface of the pork.
  • Cook the Pork: Place the seasoned pork shoulder in a roasting pan or Dutch oven. Pour the chicken or beef broth into the pan. Cover the pan with a lid or aluminum foil.
  • Slow Roast: Roast the pork in the preheated oven for 5 hours, or until the meat is tender and easily pulls apart with a fork. You can baste the pork with the pan juices every hour or so.
  • Shred the Pork: Once the pork is done, remove it from the oven and let it cool slightly. Then, use two forks to shred the meat into small pieces.
  • Make the Coleslaw: In a large bowl, combine the shredded cabbage, grated carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well until all the ingredients are evenly coated. Chill the coleslaw in the refrigerator.
  • Assemble the Sandwiches: Split the burger buns or sandwich rolls in half. Toast them in the oven for a few minutes until they are lightly browned. Then, spoon a generous portion of the pulled pork onto the bottom half of each bun. Top with coleslaw and drizzle with barbecue sauce.
  • Serve: Place the top half of the bun on each sandwich to complete it. Serve your pulled pork sandwiches hot with extra barbecue sauce and your favorite side dishes.
    Enjoy your homemade pulled pork sandwiches!
Nutrition Facts
Pulled pork sandwich
Amount per Serving
Calories
573
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
6
g
Cholesterol
 
126
mg
42
%
Sodium
 
1386
mg
60
%
Potassium
 
1099
mg
31
%
Carbohydrates
 
40
g
13
%
Fiber
 
4
g
17
%
Sugar
 
17
g
19
%
Protein
 
51
g
102
%
Vitamin A
 
3985
IU
80
%
Vitamin C
 
21
mg
25
%
Calcium
 
125
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
This entry was posted in Pork and tagged . Bookmark the permalink.
Leigh

Pulled pork quesadillas

Posted on by Leigh

Pulled pork quesadillas

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4 people
Calories: 744kcal

Ingredients

Pulled pork

  • 500 g boneless pork shoulder
  • 15 ml vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 250 ml barbecue sauce
  • 250 ml chicken or vegetable broth
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt and pepper to taste

Quesadillas

  • 4 large tortillas
  • 250 g shredded cheese (cheddar, Monterey Jack, or your choice)
  • 1 cup pulled pork (from the prepared pork)
  • 1/2 red onion thinly sliced
  • 1 jalapeño pepper thinly sliced (optional)
  • fresh coriander leaves for garnish
  • sour cream and salsa for serving

Instructions

Prepare the Pulled Pork:

  • Season the pork shoulder with salt, pepper, ground cumin, and paprika.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the seasoned pork shoulder and sear it on all sides until it's browned.
  • Remove the pork from the skillet and set it aside.
  • In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent.
  • Return the seared pork to the skillet, and pour in the barbecue sauce and chicken or vegetable broth.
  • Cover the skillet and let the pork simmer on low heat for about 3 hours, or until it's tender and easy to shred with a fork.
  • Once the pork is cooked, shred it using two forks, mixing it with the sauce in the skillet. Let it simmer for an additional 10-15 minutes to absorb the flavors.

Assemble the Quesadillas:

  • Preheat a large non-stick skillet or griddle over medium-high heat.
  • Place one tortilla on the hot skillet and sprinkle a quarter of the shredded cheese evenly over the entire tortilla.
  • Spread a generous portion of pulled pork over the cheese.
  • Add some thinly sliced red onion and jalapeño slices if you like a bit of heat.
  • Top with another tortilla and press it down gently with a spatula.
  • Cook the quesadilla for about 2-3 minutes on each side, or until the tortillas are crispy, and the cheese is melted.
  • Repeat the process for the remaining quesadillas.

Serve:

  • Remove the quesadillas from the skillet and let them cool for a minute before cutting them into wedges.
  • Garnish with fresh cilantro leaves.
  • Serve hot with sour cream and salsa on the side.
    Enjoy your delicious pulled pork quesadillas!
Nutrition Facts
Pulled pork quesadillas
Amount per Serving
Calories
744
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
7
g
Cholesterol
 
151
mg
50
%
Sodium
 
2083
mg
91
%
Potassium
 
856
mg
24
%
Carbohydrates
 
65
g
22
%
Fiber
 
3
g
13
%
Sugar
 
39
g
43
%
Protein
 
54
g
108
%
Vitamin A
 
1182
IU
24
%
Vitamin C
 
21
mg
25
%
Calcium
 
444
mg
44
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pork stroganoff

Posted on by Leigh

Pork stroganoff

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 592kcal

Ingredients

  • 500 g pork tenderloin thinly sliced into strips
  • 2 tbsp olive oil
  • 1 medium onion
  • 2 garlic cloves minced
  • 200 g mushrooms sliced
  • 2 tbsp all-purpose flour
  • 1 cup beef or vegetable broth
  • 200 ml sour cream
  • 2 tsp Dijon mustard
  • salt and pepper to taste
  • 250 g egg noodles or rice for serving
  • fresh parsley for garnish

Instructions

Prepare the Pork:

  • Slice the pork tenderloin into thin strips, about 1cm wide. Season with salt and pepper.

Cook the Pasta or Rice:

  • Prepare the egg noodles or rice according to the package instructions. Drain and set aside.

Sauté the Pork:

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add the pork slices and cook until browned on all sides, about 2-3 minutes per side. Remove the pork from the skillet and set it aside.

Sauté the Onions and Mushrooms:

  • In the same skillet, add the remaining 1 tablespoon of olive oil.
  • Add the chopped onions and garlic, sauté until they become translucent, about 2 minutes.
  • Add the sliced mushrooms and continue to cook until they are tender and browned, about 5-7 minutes.

Make the Sauce:

  • Sprinkle the flour over the mushroom mixture in the skillet and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
  • Slowly pour in the beef or vegetable broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken, which should take about 3-5 minutes.
  • Stir in the sour cream and Dijon mustard, and cook for an additional 2-3 minutes until the sauce is heated through and creamy.

Combine the Pork and Sauce:

  • Return the cooked pork strips to the skillet with the sauce. Stir to combine, allowing the pork to heat through in the sauce for about 2 minutes. Taste and adjust the seasoning with salt and pepper if needed.

Serve:

  • Serve the pork stroganoff over the cooked egg noodles or rice.
  • Garnish with fresh parsley for a pop of color and flavor.
    Enjoy your homemade Pork Stroganoff! This dish pairs well with a side of steamed vegetables or a simple green salad.
Nutrition Facts
Pork stroganoff
Amount per Serving
Calories
592
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
162
mg
54
%
Sodium
 
373
mg
16
%
Potassium
 
918
mg
26
%
Carbohydrates
 
55
g
18
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
38
g
76
%
Vitamin A
 
479
IU
10
%
Vitamin C
 
4
mg
5
%
Calcium
 
91
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Pork fried rice

Posted on by Leigh

Pork fried rice

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 334kcal

Ingredients

  • 250 g pork loin thinly sliced
  • 300 g cooked white rice cooled
  • 2 tbsp vegetable oil
  • 2 garlic cloves minced
  • 1 small onion finely chopped
  • 1 carrot diced
  • 1 red bell pepper diced
  • 100 g frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tsp sesame oil
  • salt and pepper to taste
  • spring onions thinly sliced for garnish (optional)

Instructions

  • Dice the pork loin into small, bite-sized pieces.
  • If you're using fresh rice, spread it out on a baking sheet and refrigerate for at least 30 minutes to let it cool down and dry out a bit. Day-old rice works best.
  • Heat a wok or a large, deep frying pan over medium-high heat.
  • Add 1 tablespoon of vegetable oil to the hot wok.
  • Stir-fry the diced pork until it's cooked through and slightly browned. Remove the cooked pork from the wok and set it aside.
  • In the same wok, add the remaining 1 tablespoon of vegetable oil.
  • Add the minced garlic, chopped onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables start to soften.
  • Add the diced red bell pepper and frozen peas to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender.
  • Push the vegetables to one side of the wok, creating a space on the other side.
  • Pour the beaten eggs into the empty side of the wok. Scramble them with a spatula until they are mostly cooked.
  • Mix the scrambled eggs with the sautéed vegetables.
  • Add the cold cooked rice to the wok. Break up any clumps and stir-fry to combine all the ingredients.
  • Drizzle the soy sauce and sesame oil over the fried rice. Stir to evenly distribute the sauces.
  • Return the cooked pork to the wok. Stir-fry for an additional 2-3 minutes until everything is heated through.
  • Taste the fried rice and adjust the seasoning with more soy sauce, salt, or pepper if needed.
  • Transfer the pork fried rice to serving plates.
  • Garnish with thinly sliced spring onions if desired.
    Enjoy your homemade pork fried rice with these metric measurements!
Nutrition Facts
Pork fried rice
Amount per Serving
Calories
334
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
4
g
Cholesterol
 
121
mg
40
%
Sodium
 
587
mg
26
%
Potassium
 
528
mg
15
%
Carbohydrates
 
32
g
11
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
22
g
44
%
Vitamin A
 
3790
IU
76
%
Vitamin C
 
51
mg
62
%
Calcium
 
47
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.