Cook Once, Eat Twice!
Cook Once, Eat Twice! Easy menu planning with pork!
PorkBeInspired.com
Cook Once, Eat Twice! Making Meals Easy with Pork! The National Pork Board understands the hectic schedules of busy families, so we’re delighted to provide you with some time-saving meal solutions that don’t compromise on taste. We’ve assembled some menu suggestions that banish the idea of boring leftovers, so you and your family can enjoy delicious meals one night after another. These recipes celebrate pork’s versatile flavor, each with a distinctive taste. The easy meal planning and delicious recipes of Cook Once, Eat Twice! will make for a happy cook and happy guests.
“Sweet Fire” Porterhouse Pork Chops
Prep: 5 min. | Cook: 10 min. || Serves: 4
4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick 2 Tbsp. olive oil 11/2 tsp. ground chipotle chile* 11/2 tsp. coarse salt Grated zest of 1 large orange 2 tsp. garlic, minced 1 /3 cup honey
(Double this recipe for more leftovers!)
In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand 15-30 min. Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 min. per side, until the internal temperature of the pork on a meat thermometer measures between 145° F. (medium rare) and 160° F. (medium). During the last 2 min., brush chops on both sides with honey. Remove from grill and let rest for 3 min. *You can substitute another smoked chile powder per heat preference.
Italian Pork Melts
Prep: 10 min. | Cook: 10 min. | Serves: 4
12 oz. cooked pork chop, sliced into stir-fry strips* 2 tsp. olive oil 1 /2 cup reduced-fat mayonnaise 4 6-inch submarine sandwich rolls, split 2 /3 cup pesto 2 whole roasted red peppers, drained and halved 4 1-oz. slices part-skim mozzarella cheese
Spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.
Hot Pork and Pear Salad
Prep: 15 min. | Cook: 15 min. | Serves: 6
1 lb. cooked pork chops, cut into strips 2 firm and ripe pears 1 /2 Tbsp. butter 1 Tbsp. vegetable oil 1 /4 cup cider vinegar 2 Tbsp. sugar 1 /2 tsp. salt 1 /4 cup raisins 1 /2 cup walnuts, toasted and coarsely chopped 6 cups mixed greens
Pare and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently sauté pears until they are tender but still hold their shape. Remove from pan and set aside. Add oil, vinegar, sugar and salt to pan and cook while stirring until sugar is dissolved. Add pork and pears to pan with raisins, stir gently to heat through. Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.
Pork and Pasta Salad
Prep: 15 min. | Cook: 20 min. | Marinate: 2 hrs. | Serves: 4
/4 lb. pork chop, cooked /2 cup carrots, diagonally sliced 8 oz. spinach fettuccine 1 small onion, sliced and separated into rings 1 /4 cup tarragon vinegar 2 Tbsp. vegetable oil 1 /8 tsp. dried tarragon, crushed 1 /8 tsp. dried basil, crushed 3 1
Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 min. or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettuccine and onion. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.
Perfect Pulled Pork
Prep: 10 min. | Cook: 6 hrs. | Serves: 16-20
5 lb. boneless blade pork roast 11/2 tsp. smoked paprika 2 tsp. black pepper 1 tsp. cayenne 1 tsp. dried thyme 1 tsp. garlic powder 1 /2 tsp. salt 1 cup water Soft sandwich buns
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. serving suggestions: Serve with baked beans, coleslaw, and potato chips.
Pulled Pork Scramble
Prep: 10 min. | Cook: 15 min. | Serves: 4
6 oz. cooked pulled pork 6 large eggs Salt and pepper 1 Tbsp. olive oil 1 /2 small red bell pepper, cored and cut into 1 /4-inch dice 1 /2 small green bell pepper, cored and cut into 1 /4-inch dice 1 /2 small onion, cut into 1 /4-inch dice 1 /4 cup Cheddar cheese, OR Monterey Jack, OR mozzarella, shredded, divided
In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside. In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute. Transfer to a plate or bowl, cover loosely to keep warm, and set aside. Return the skillet to medium heat, add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute. Scatter the cheese and the remaining pork on top and serve. To give this recipe an Italian spin, use mozzarella cheese and top it with chopped fresh basil. For a Latin spin, use Cheddar or Monterey Jack cheese and serve hot sauce and tortillas on the side.
serving suggestions:
Pulled Pork Tostadas with Slaw and Chipotle Cream
Prep: 30 min. | Serves: 6
1 lb. cooked pulled pork, warm or room temperature 3 or 4 limes 2 Tbsp. canola oil, or other neutral-flavored oil 8 cups shredded cabbage, OR 1 10-oz. bag coleslaw mix 3 /4 cup fresh cilantro, coarsely chopped 1 /4 red onion, thinly sliced Salt 1 cup sour cream 1 /2 chipotle chile from a can of chipotle chile in adobo sauce, seeded and finely minced 6 8-inch tostadas, (flat, crisped corn tortillas) 2 tomatoes, diced 3 radishes, cut into wedges
Halve and squeeze 1 or 2 of the limes to yield 2 Tbsp. of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside. In a small bowl, combine sour cream and chipotle pepper. Season with salt and set aside. Arrange tostadas on plates. Top with pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve. Try regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper or diced cucumber.
serving suggestions:
BBQ Pulled Pork Pizza
Prep: 45 min. | Cook: 10 min. | Marinate: 12 hrs. | Serves: 3-4
6 oz. cooked pulled pork 2 Tbsp. water, warm (115-120° F) 1 /2 tsp. active dry yeast 12/3 cups flour 1 /2 cup water, cool (65-70° F) 1 tsp. salt Olive oil, for the bowl 1 /4 cup barbecue sauce, purchased or homemade 1 /2 cup smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded 3 scallions, cut into 1-inch pieces
dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 min. (the mixture might not get foamy). Add flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 min. Let rest 5 min., then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 min.
Lightly oil a medium bowl. Transfer dough to the bowl, turning it to coat with oil. Cover bowl with plastic wrap and set aside to rise at room temperature for 30 min. Transfer to refrigerator and chill dough at least overnight, or up to 2 days. Transfer the dough to a countertop and return it to room temperature, 1 to 2 hrs. pizza: Preheat an oven, along with a pizza stone if you have one, to 500° F. On a lightly floured surface, roll or stretch dough out to a 12- to 14-inch round. Transfer dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 min. Cut into wedges and serve.
Boneless Pork Loin Roast with Herbed Pepper Rub
Prep: 5 min. | Cook: 1 hr. | Serves: 12
3 lb. pork loin roast, boneless Herbed Pepper Rub:
2 Tbsp. black pepper, cracked 2 Tbsp. Parmesan cheese, grated 2 tsp. dried basil 2 tsp. dried rosemary 2 tsp. dried thyme 1 /4 tsp. garlic powder 1 /4 tsp. salt
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350° F. oven for 1 hour (20 min. per pound), until internal temperature on a meat thermometer reads 145° F. Remove roast from oven; let rest about 10 min. to let the pork juices redistribute before slicing to serve.
Pork and Broccoli Phyllo
Prep: 20 min. | Cook: 25 min. | Serves: 6
1 lb. boneless pork loin, roasted, cut into 1/2-inch cubes 1 12-oz. bag frozen broccoli florets, thawed 11/2 cups chicken broth 1 /2 cup onion, diced 1 /2 cup red bell pepper, diced 3 Tbsp. Dijon-style mustard 1 /8 tsp. white pepper 11/2Tbsp. cornstarch, dissolved in 2 Tbsp. water 6 Tbsp. bread crumbs 8 sheets phyllo dough, thawed Nonstick cooking spray
Preheat oven to 375° F. Place pork and broccoli in a medium-size mixing bowl, set aside. In small saucepan, bring broth to a boil; lower heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir in mustard, pepper and cornstarch mixture, bring to a boil, stirring. Remove from heat and mix with pork and broccoli; set aside. Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with one sheet of phyllo and sprinkle with one tablespoon bread crumbs. Repeat this 3 times; and fill with meat mixture. Cover the meat with phyllo, layering the same way on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) Tuck any overlapping phyllo dough gently down the inner sides of the baking dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut into squares to serve.
Club Salad Deluxe
Prep: 15 min. | Serves: 4
12 oz. cooked pork roast, shaved (sliced very thinly) 12 slices bacon, cooked, broken into bite-size pieces 2 tomatoes, ripe, cut into wedges 1 cup seasoned croutons 12 oz. mixed salad greens, chopped, about 6 cups 1 cup Thousand Island dressing, OR Ranch dressing optional salad toppings:
Avocado, peeled and cubed Blue cheese, crumbled Egg, hard cooked, sliced
Make a bed of greens on each of four chilled dinner plates. Arrange pork, bacon, tomato, croutons and optional salad ingredients atop greens. Serve immediately with dressings on the side.
Rotini Pork Salad with Fresh Basil
Prep: 10 min. | Cook: 5 min. | Serves: 6
1 lb. cooked pork loin roast, cut into 3 /4-inch cubes (about 4 cups) 6 oz. rotini, or other spiral pasta, (1 cup) cooked and drained 3 /4 cup onions, diced 11/2 cups diced tomatoes 1 green bell pepper, seeded and diced 3 /4 cup Parmesan cheese, grated, (3 oz.) 3 /4 cup mozzarella cheese, diced, (3 oz.) 1 /4 cup fresh basil, finely chopped vinaigrette:
1 Tbsp. cornstarch 1 cup water, divided 1 tsp. Dijon-style mustard 2 cloves garlic, minced 1 /2 cup red wine vinegar 1 Tbsp. olive oil
Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3 /4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead. vinaigrette:
In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
Sweet Southern Slow-Cooker Ham
Prep: 10 min. | Cook: 8 hrs. | Serves: 12
1 bone-in fully-cooked ham, about 51/2 lbs. 1 cup apple cider 1 /2 cup dark brown sugar 1 /3 cup Kentucky bourbon* 1 /4 cup honey 1 /4 cup Dijon-style mustard 4 sprigs fresh thyme
Place ham in a large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into the slow cooker. Cook, on HIGH for 4 hrs. or on LOW for 8 hrs., or until very tender. Remove ham to rest on a cutting board. Pass remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer 10 min. or until slightly reduced. Cut ham into chunks or slices. Brush the cut pieces with cooking liquid before arranging on a platter. Serve warm or room-temperature. *For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 Tbsp. vanilla extract.
Ham & Cheddar Green Chili Breakfast Sandwich
Prep: 10 min. | Cook: 25 min. | Serves: 4
41/4-inch thick slices ham, cut to fit an English muffin 4 large eggs 1 /4 tsp. salt 1 /4 tsp. pepper 4 whole canned mild green chiles, drained, split open and trimmed to fit an English muffin 4 slices Cheddar cheese 4 English muffins, split, toasted and lightly buttered 1 /2 cup cooked hashbrown potatoes, warm
In a large nonstick skillet over medium heat, heat the ham until browned, about 2 min. per side. Transfer to a plate, cover to keep warm and set aside. If necessary, wipe out the skillet. Return it to medium heat and coat with nonstick spray. One at a time, add the eggs and sprinkle with the salt and pepper. Cook until set on one side, 11/2 to 2 min. Carefully turn the eggs, then top with the chilies and cheese. Cover and cook until the eggs are set and cheese is melted, about 1 min. Remove the pan from the heat. Arrange the bottoms of the English muffins on plates or a platter. Top with the hash browns, ham and eggs. Add the muffin tops and serve. Courtesy of Jenny Flake, picky-palate.com
Ham Jambalaya
Prep: 10 min. | Cook: 15 min. | Serves: 4
11/2 cups ham, chopped 1 Tbsp. olive oil 1 cup onion, chopped 3 /4 cup green bell pepper, chopped 1 tsp. garlic, minced (2 cloves) 1 141/2-oz can stewed tomatoes 1 14-oz can chicken broth, reduced-sodium 1 tsp. Cajun seasoning 11/2 cups rice, quick-cooking
Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 min. or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 5 min. Stir in rice. Remove from heat. Cover and let stand about 5 min. or until rice is tender.
Crustless Basque Quiche
Prep: 15 min. | Cook: 50 min. | Serves: 4-6
6 oz. ham, chopped (about 11/4 cups) 3 Tbsp. bread crumbs 1 tsp. canola oil 1 /2 cup green onions, chopped 2 medium roma tomatoes, juiced and chopped (about 3/4 cup) 1 /2 7-oz jar roasted red peppers, drained and chopped 1 Tbsp. cornstarch 1 /4 tsp. salt 1 /8 tsp. cayenne 1 cup nonfat half & half 1 cup egg substitute 1 cup mozzarella cheese, reduced fat, shredded
Preheat the oven to 350°F. Spray a 9-inch glass pie pan with nonstick spray. Dust the bottom and sides of the pan with the breadcrumbs, set aside. Heat the oil in a large nonstick skillet over medium heat. Add the onion; sauté 1 min. Add tomatoes and sauté until beginning to soften, about 3-4 min. Remove from heat and stir in ham and bell pepper. Spoon into the bottom of the prepared pan. Place cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in egg substitute and pour mixture into pan. Top with the mozzarella. Bake for 40-45 min. until puffed and set. Let the quiche rest for 5 min. before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Pork Cooking Methods, Times and Temperatures
Boneless
Roast/Bake: Roast at 350° F. unless otherwise noted. Roast in a shallow pan, uncovered. Broil: 4-5 inches from heat. Turn halfway through cooking time. Grill: Over direct, medium heat; turn once halfway through grilling. Barbecue: Barbecue over indirect medium heat (about 325° F.) unless otherwise noted. Sauté: Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough liquid to come 1/4- to 1/2-inch up sides of pork. Return just to boiling. Cover and simmer until tender. Stew: Cook, covered, with liquid at a slow simmer. This method best used with 1-inch loin or shoulder cubes for 45 min.-1hr. PORK CHOPS, 3/4 inch thick
Broil/Grill
New York (Top Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop
8-12 min.
Bone-in
Porterhouse (Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop ROASTS New York (Top Loin) 2 lbs. Pork Roast Sirloin Pork Roast 3-5 lbs. Ribeye (Center Loin) Roast Fresh Leg/Uncured Ham, bone-in (16-17 lb.) 3-4 lbs. Blade (Shoulder) Pork Roast 5-6 lbs. OTHER CUTS Ground Pork Patties (1/2 inch) Ham, fully cooked (5-6 lbs.)
8-12 min. Roast/Bake
Sauté
Braise
8-12 min. 6-10 min. 10-16 min.
Cook to
145°160°F
8-12 min.
Barbecue
Braise Cook to
26-28 min. / lb. 20-26 min. / lb. 20-25 min. / lb 12-15 min. / lb. 15 min. / lb. 55-85 min. / lb. 45-75 min. / lb. 2-21/2 roast at 275° F. 30-45 min. / lb. hrs. Roast/Bake Broil/Grill Sauté 8 -12 min. 8-11 min. 20 min. / lb.
145°160°F 145°160°F Tender Cook to 160° F. 140° F.
Note: For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.
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#01195 7/2014
PorkBeInspired.com
Cook Once, Eat Twice! Making Meals Easy with Pork! The National Pork Board understands the hectic schedules of busy families, so we’re delighted to provide you with some time-saving meal solutions that don’t compromise on taste. We’ve assembled some menu suggestions that banish the idea of boring leftovers, so you and your family can enjoy delicious meals one night after another. These recipes celebrate pork’s versatile flavor, each with a distinctive taste. The easy meal planning and delicious recipes of Cook Once, Eat Twice! will make for a happy cook and happy guests.
“Sweet Fire” Porterhouse Pork Chops
Prep: 5 min. | Cook: 10 min. || Serves: 4
4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick 2 Tbsp. olive oil 11/2 tsp. ground chipotle chile* 11/2 tsp. coarse salt Grated zest of 1 large orange 2 tsp. garlic, minced 1 /3 cup honey
(Double this recipe for more leftovers!)
In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand 15-30 min. Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 min. per side, until the internal temperature of the pork on a meat thermometer measures between 145° F. (medium rare) and 160° F. (medium). During the last 2 min., brush chops on both sides with honey. Remove from grill and let rest for 3 min. *You can substitute another smoked chile powder per heat preference.
Italian Pork Melts
Prep: 10 min. | Cook: 10 min. | Serves: 4
12 oz. cooked pork chop, sliced into stir-fry strips* 2 tsp. olive oil 1 /2 cup reduced-fat mayonnaise 4 6-inch submarine sandwich rolls, split 2 /3 cup pesto 2 whole roasted red peppers, drained and halved 4 1-oz. slices part-skim mozzarella cheese
Spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.
Hot Pork and Pear Salad
Prep: 15 min. | Cook: 15 min. | Serves: 6
1 lb. cooked pork chops, cut into strips 2 firm and ripe pears 1 /2 Tbsp. butter 1 Tbsp. vegetable oil 1 /4 cup cider vinegar 2 Tbsp. sugar 1 /2 tsp. salt 1 /4 cup raisins 1 /2 cup walnuts, toasted and coarsely chopped 6 cups mixed greens
Pare and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently sauté pears until they are tender but still hold their shape. Remove from pan and set aside. Add oil, vinegar, sugar and salt to pan and cook while stirring until sugar is dissolved. Add pork and pears to pan with raisins, stir gently to heat through. Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.
Pork and Pasta Salad
Prep: 15 min. | Cook: 20 min. | Marinate: 2 hrs. | Serves: 4
/4 lb. pork chop, cooked /2 cup carrots, diagonally sliced 8 oz. spinach fettuccine 1 small onion, sliced and separated into rings 1 /4 cup tarragon vinegar 2 Tbsp. vegetable oil 1 /8 tsp. dried tarragon, crushed 1 /8 tsp. dried basil, crushed 3 1
Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 min. or until crisp-tender. Cook fettuccine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettuccine and onion. For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettuccine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.
Perfect Pulled Pork
Prep: 10 min. | Cook: 6 hrs. | Serves: 16-20
5 lb. boneless blade pork roast 11/2 tsp. smoked paprika 2 tsp. black pepper 1 tsp. cayenne 1 tsp. dried thyme 1 tsp. garlic powder 1 /2 tsp. salt 1 cup water Soft sandwich buns
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce. serving suggestions: Serve with baked beans, coleslaw, and potato chips.
Pulled Pork Scramble
Prep: 10 min. | Cook: 15 min. | Serves: 4
6 oz. cooked pulled pork 6 large eggs Salt and pepper 1 Tbsp. olive oil 1 /2 small red bell pepper, cored and cut into 1 /4-inch dice 1 /2 small green bell pepper, cored and cut into 1 /4-inch dice 1 /2 small onion, cut into 1 /4-inch dice 1 /4 cup Cheddar cheese, OR Monterey Jack, OR mozzarella, shredded, divided
In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside. In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute. Transfer to a plate or bowl, cover loosely to keep warm, and set aside. Return the skillet to medium heat, add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute. Scatter the cheese and the remaining pork on top and serve. To give this recipe an Italian spin, use mozzarella cheese and top it with chopped fresh basil. For a Latin spin, use Cheddar or Monterey Jack cheese and serve hot sauce and tortillas on the side.
serving suggestions:
Pulled Pork Tostadas with Slaw and Chipotle Cream
Prep: 30 min. | Serves: 6
1 lb. cooked pulled pork, warm or room temperature 3 or 4 limes 2 Tbsp. canola oil, or other neutral-flavored oil 8 cups shredded cabbage, OR 1 10-oz. bag coleslaw mix 3 /4 cup fresh cilantro, coarsely chopped 1 /4 red onion, thinly sliced Salt 1 cup sour cream 1 /2 chipotle chile from a can of chipotle chile in adobo sauce, seeded and finely minced 6 8-inch tostadas, (flat, crisped corn tortillas) 2 tomatoes, diced 3 radishes, cut into wedges
Halve and squeeze 1 or 2 of the limes to yield 2 Tbsp. of juice. In a large bowl, combine the lime juice and oil. Add the cabbage, onion, and cilantro, tossing to combine. Add salt to taste. Cut the remaining 2 limes into 6 wedges each. Set the slaw and lime wedges aside. In a small bowl, combine sour cream and chipotle pepper. Season with salt and set aside. Arrange tostadas on plates. Top with pork, slaw, sour cream mixture, and tomatoes. Arrange the lime and radish wedges alongside and serve. Try regular tortillas, warmed up, instead of the crisped ones, to make soft tacos instead of tostadas. Experiment with the slaw to make it your own – try adding shredded zucchini, thinly sliced bell pepper or diced cucumber.
serving suggestions:
BBQ Pulled Pork Pizza
Prep: 45 min. | Cook: 10 min. | Marinate: 12 hrs. | Serves: 3-4
6 oz. cooked pulled pork 2 Tbsp. water, warm (115-120° F) 1 /2 tsp. active dry yeast 12/3 cups flour 1 /2 cup water, cool (65-70° F) 1 tsp. salt Olive oil, for the bowl 1 /4 cup barbecue sauce, purchased or homemade 1 /2 cup smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded 3 scallions, cut into 1-inch pieces
dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 min. (the mixture might not get foamy). Add flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 min. Let rest 5 min., then mix on medium speed until dough is smooth, elastic, and slightly sticky, about 3 min.
Lightly oil a medium bowl. Transfer dough to the bowl, turning it to coat with oil. Cover bowl with plastic wrap and set aside to rise at room temperature for 30 min. Transfer to refrigerator and chill dough at least overnight, or up to 2 days. Transfer the dough to a countertop and return it to room temperature, 1 to 2 hrs. pizza: Preheat an oven, along with a pizza stone if you have one, to 500° F. On a lightly floured surface, roll or stretch dough out to a 12- to 14-inch round. Transfer dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 min. Cut into wedges and serve.
Boneless Pork Loin Roast with Herbed Pepper Rub
Prep: 5 min. | Cook: 1 hr. | Serves: 12
3 lb. pork loin roast, boneless Herbed Pepper Rub:
2 Tbsp. black pepper, cracked 2 Tbsp. Parmesan cheese, grated 2 tsp. dried basil 2 tsp. dried rosemary 2 tsp. dried thyme 1 /4 tsp. garlic powder 1 /4 tsp. salt
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350° F. oven for 1 hour (20 min. per pound), until internal temperature on a meat thermometer reads 145° F. Remove roast from oven; let rest about 10 min. to let the pork juices redistribute before slicing to serve.
Pork and Broccoli Phyllo
Prep: 20 min. | Cook: 25 min. | Serves: 6
1 lb. boneless pork loin, roasted, cut into 1/2-inch cubes 1 12-oz. bag frozen broccoli florets, thawed 11/2 cups chicken broth 1 /2 cup onion, diced 1 /2 cup red bell pepper, diced 3 Tbsp. Dijon-style mustard 1 /8 tsp. white pepper 11/2Tbsp. cornstarch, dissolved in 2 Tbsp. water 6 Tbsp. bread crumbs 8 sheets phyllo dough, thawed Nonstick cooking spray
Preheat oven to 375° F. Place pork and broccoli in a medium-size mixing bowl, set aside. In small saucepan, bring broth to a boil; lower heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir in mustard, pepper and cornstarch mixture, bring to a boil, stirring. Remove from heat and mix with pork and broccoli; set aside. Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with one sheet of phyllo and sprinkle with one tablespoon bread crumbs. Repeat this 3 times; and fill with meat mixture. Cover the meat with phyllo, layering the same way on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) Tuck any overlapping phyllo dough gently down the inner sides of the baking dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut into squares to serve.
Club Salad Deluxe
Prep: 15 min. | Serves: 4
12 oz. cooked pork roast, shaved (sliced very thinly) 12 slices bacon, cooked, broken into bite-size pieces 2 tomatoes, ripe, cut into wedges 1 cup seasoned croutons 12 oz. mixed salad greens, chopped, about 6 cups 1 cup Thousand Island dressing, OR Ranch dressing optional salad toppings:
Avocado, peeled and cubed Blue cheese, crumbled Egg, hard cooked, sliced
Make a bed of greens on each of four chilled dinner plates. Arrange pork, bacon, tomato, croutons and optional salad ingredients atop greens. Serve immediately with dressings on the side.
Rotini Pork Salad with Fresh Basil
Prep: 10 min. | Cook: 5 min. | Serves: 6
1 lb. cooked pork loin roast, cut into 3 /4-inch cubes (about 4 cups) 6 oz. rotini, or other spiral pasta, (1 cup) cooked and drained 3 /4 cup onions, diced 11/2 cups diced tomatoes 1 green bell pepper, seeded and diced 3 /4 cup Parmesan cheese, grated, (3 oz.) 3 /4 cup mozzarella cheese, diced, (3 oz.) 1 /4 cup fresh basil, finely chopped vinaigrette:
1 Tbsp. cornstarch 1 cup water, divided 1 tsp. Dijon-style mustard 2 cloves garlic, minced 1 /2 cup red wine vinegar 1 Tbsp. olive oil
Stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3 /4 cup water to boil; stir in cornstarch slurry; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead. vinaigrette:
In large shallow serving bowl, toss together all salad ingredients. Dress salad with Vinaigrette and serve immediately.
Sweet Southern Slow-Cooker Ham
Prep: 10 min. | Cook: 8 hrs. | Serves: 12
1 bone-in fully-cooked ham, about 51/2 lbs. 1 cup apple cider 1 /2 cup dark brown sugar 1 /3 cup Kentucky bourbon* 1 /4 cup honey 1 /4 cup Dijon-style mustard 4 sprigs fresh thyme
Place ham in a large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into the slow cooker. Cook, on HIGH for 4 hrs. or on LOW for 8 hrs., or until very tender. Remove ham to rest on a cutting board. Pass remaining cooking liquid through a fine mesh sieve into a saucepan. Simmer 10 min. or until slightly reduced. Cut ham into chunks or slices. Brush the cut pieces with cooking liquid before arranging on a platter. Serve warm or room-temperature. *For a non-alcoholic alternative: replace the bourbon with 1/4 cup water and 1 Tbsp. vanilla extract.
Ham & Cheddar Green Chili Breakfast Sandwich
Prep: 10 min. | Cook: 25 min. | Serves: 4
41/4-inch thick slices ham, cut to fit an English muffin 4 large eggs 1 /4 tsp. salt 1 /4 tsp. pepper 4 whole canned mild green chiles, drained, split open and trimmed to fit an English muffin 4 slices Cheddar cheese 4 English muffins, split, toasted and lightly buttered 1 /2 cup cooked hashbrown potatoes, warm
In a large nonstick skillet over medium heat, heat the ham until browned, about 2 min. per side. Transfer to a plate, cover to keep warm and set aside. If necessary, wipe out the skillet. Return it to medium heat and coat with nonstick spray. One at a time, add the eggs and sprinkle with the salt and pepper. Cook until set on one side, 11/2 to 2 min. Carefully turn the eggs, then top with the chilies and cheese. Cover and cook until the eggs are set and cheese is melted, about 1 min. Remove the pan from the heat. Arrange the bottoms of the English muffins on plates or a platter. Top with the hash browns, ham and eggs. Add the muffin tops and serve. Courtesy of Jenny Flake, picky-palate.com
Ham Jambalaya
Prep: 10 min. | Cook: 15 min. | Serves: 4
11/2 cups ham, chopped 1 Tbsp. olive oil 1 cup onion, chopped 3 /4 cup green bell pepper, chopped 1 tsp. garlic, minced (2 cloves) 1 141/2-oz can stewed tomatoes 1 14-oz can chicken broth, reduced-sodium 1 tsp. Cajun seasoning 11/2 cups rice, quick-cooking
Heat olive oil in a large saucepan over medium heat. Cook onion, sweet pepper and garlic in hot oil about 5 min. or until tender. Stir in undrained stewed tomatoes, chicken broth, ham and Cajun seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 5 min. Stir in rice. Remove from heat. Cover and let stand about 5 min. or until rice is tender.
Crustless Basque Quiche
Prep: 15 min. | Cook: 50 min. | Serves: 4-6
6 oz. ham, chopped (about 11/4 cups) 3 Tbsp. bread crumbs 1 tsp. canola oil 1 /2 cup green onions, chopped 2 medium roma tomatoes, juiced and chopped (about 3/4 cup) 1 /2 7-oz jar roasted red peppers, drained and chopped 1 Tbsp. cornstarch 1 /4 tsp. salt 1 /8 tsp. cayenne 1 cup nonfat half & half 1 cup egg substitute 1 cup mozzarella cheese, reduced fat, shredded
Preheat the oven to 350°F. Spray a 9-inch glass pie pan with nonstick spray. Dust the bottom and sides of the pan with the breadcrumbs, set aside. Heat the oil in a large nonstick skillet over medium heat. Add the onion; sauté 1 min. Add tomatoes and sauté until beginning to soften, about 3-4 min. Remove from heat and stir in ham and bell pepper. Spoon into the bottom of the prepared pan. Place cornstarch, salt and cayenne in a medium bowl; slowly whisk in the half and half to blend. Whisk in egg substitute and pour mixture into pan. Top with the mozzarella. Bake for 40-45 min. until puffed and set. Let the quiche rest for 5 min. before serving. Sprinkle chopped parsley on top, if desired. Cut in wedges and serve.
Pork Cooking Methods, Times and Temperatures
Boneless
Roast/Bake: Roast at 350° F. unless otherwise noted. Roast in a shallow pan, uncovered. Broil: 4-5 inches from heat. Turn halfway through cooking time. Grill: Over direct, medium heat; turn once halfway through grilling. Barbecue: Barbecue over indirect medium heat (about 325° F.) unless otherwise noted. Sauté: Add a little cooking oil to pan; sauté over medium-high heat and turn once halfway through cooking time. Braise: Cook over medium-high heat in 1 tablespoon vegetable oil until browned evenly on both sides. Add enough liquid to come 1/4- to 1/2-inch up sides of pork. Return just to boiling. Cover and simmer until tender. Stew: Cook, covered, with liquid at a slow simmer. This method best used with 1-inch loin or shoulder cubes for 45 min.-1hr. PORK CHOPS, 3/4 inch thick
Broil/Grill
New York (Top Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop
8-12 min.
Bone-in
Porterhouse (Loin) Pork Chop Ribeye (Rib) Pork Chop Sirloin Pork Chop ROASTS New York (Top Loin) 2 lbs. Pork Roast Sirloin Pork Roast 3-5 lbs. Ribeye (Center Loin) Roast Fresh Leg/Uncured Ham, bone-in (16-17 lb.) 3-4 lbs. Blade (Shoulder) Pork Roast 5-6 lbs. OTHER CUTS Ground Pork Patties (1/2 inch) Ham, fully cooked (5-6 lbs.)
8-12 min. Roast/Bake
Sauté
Braise
8-12 min. 6-10 min. 10-16 min.
Cook to
145°160°F
8-12 min.
Barbecue
Braise Cook to
26-28 min. / lb. 20-26 min. / lb. 20-25 min. / lb 12-15 min. / lb. 15 min. / lb. 55-85 min. / lb. 45-75 min. / lb. 2-21/2 roast at 275° F. 30-45 min. / lb. hrs. Roast/Bake Broil/Grill Sauté 8 -12 min. 8-11 min. 20 min. / lb.
145°160°F 145°160°F Tender Cook to 160° F. 140° F.
Note: For easier slicing and to let the pork juices redistribute throughout the meat, remove larger cuts, such as roasts, from the oven or grill and let them stand for a total of 10 minutes before serving.
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©2014 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.
#01195 7/2014
