Braised Pork And Veggie Pockets Recipes

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PORK 'N' VEGGIE PACKETS



Pork 'N' Veggie Packets image

"I love the flavor of grilled food, especially these no-mess pork packets with their delicious sesame and ginger sauce," writes Andrea Bolden of Unionville, Tennessee. "Since the doctor put my husband on a low-fat diet, this all-in-one meal has become a favorite of ours."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), sliced
2 cups fresh broccoli florets
2 cups sliced fresh carrots
1 can (8 ounces) sliced water chestnuts, drained
1 medium green pepper, julienned
2 green onions, sliced
1/4 cup reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon ground ginger
Hot cooked rice, optional

Steps:

  • Divide the pork, broccoli, carrots, water chestnuts, green pepper and onions evenly among four pieces of double-layered heavy-duty foil (about 18 in. x 12 in.). Combine the soy sauce, sesame oil and ginger; drizzle over pork and vegetables. Fold foil around filling and seal tightly., Grill, covered, over medium heat for 10-12 minutes or until vegetables are tender and pork is no longer pink. Serve with rice if desired.

Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 621mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 7g fiber), Protein 27g protein. Diabetic Exchanges

BRAISED PORK AND VEGETABLE STEW



Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

  • Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
  • Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
  • Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g

BRAISED PORK AND VEGETABLES



Braised Pork and Vegetables image

This is an old Betty Crocker recipe. I have changed the pork to tenderloin instead of shoulder and omitted the added salt.

Provided by Shahana

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin, cut into 3/4 inch pieces
2 tablespoons canola oil
1 medium onion, chopped
1 garlic clove, minced
3 carrots, cut into 2 x 1/2 inch strips
1 cup water
1 teaspoon chicken bouillon powder
1/2 teaspoon dried basil leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
1/2 cup water
10 ounces Brussels sprouts
8 ounces thin spaghetti
2 tablespoons margarine
1/4 cup parmesan cheese, grated

Steps:

  • Stir fry pork in oil in skillet until brown; drain on paper towels.
  • Stir fry onion and garlic in same skillet until tender.
  • Stir in pork, carrots, first amount of water, bouillon powder, basil, thyme and pepper.
  • Heat to boiling; reduce heat, cover and simmer 15 minutes.
  • Add 1/2 cup water and the Brussels sprouts; heat to boiling.
  • Reduce heat and simmer until all is tender; about 15 min more.
  • Cook spaghetti as directed on package.
  • Stir margarine and cheese.
  • Serve pork and vegetables over spaghetti.

Nutrition Facts : Calories 377.6, Fat 15, SaturatedFat 3.3, Cholesterol 53.6, Sodium 242.9, Carbohydrate 34.3, Fiber 2.4, Sugar 3.1, Protein 26.5

PULLED PORK AND VEGGIE RICE BOWL



Pulled Pork and Veggie Rice Bowl image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 16h30m

Yield 4 servings

Number Of Ingredients 9

One 3- to 4-pound boneless pork shoulder or Boston butt, with fat cap
3 tablespoons favorite barbecue rub, such as Mauro Provisions BBQ Chip Dust or Black Powder Rub, plus additional for broiling and serving
1 cup barbecue sauce
2 cups long-grain white rice
1/2 teaspoon kosher salt
Nonstick cooking spray, for the bowl
2 avocados, thinly sliced and fanned out
1 cup finely diced carrots
1 cup finely diced pineapples

Steps:

  • For the pulled pork: Using a sharp knife, score the fat cap into a crosshatch pattern. Rub the entire shoulder with the barbecue rub. Wrap it in plastic wrap and let it marinate in the refrigerator overnight (this step can be skipped, but it really makes the pork super tasty, so try to plan ahead!).
  • In a medium bowl, whisk together the barbecue sauce and 1 cup water. Place the pork in a 6-quart slow cooker and pour the sauce around it. Set the slow cooker to low for 8 hours and cover. Let it roll!
  • For the rice: Rinse the rice under cold water until the water runs clear, then drain. Combine the rice, salt and 3 cups water in a medium saucepan and bring to a simmer. Stir once to ensure nothing is sticking to the bottom. Cover and simmer on very low for about 20 minutes. Remove from the heat with the COVER STILL ON. Let sit for 20 minutes. Fluff before serving.
  • Once the pork is extremely fork tender, position an oven rack in the lower third of the oven and preheat the broiler on low. Transfer the pork, fat-side up, to a baking sheet. Reserve the cooking liquid. Dust the pork with a little more rub and broil until the fat is crispy, about 4 minutes.
  • Transfer the pork to a cutting board. Remove the crispy fat and set aside. Shred the meat with 2 forks and transfer to a serving bowl. Drizzle it with some of the cooking liquid. Keep warm until ready to assemble the bowls.
  • For the bowl: Spray a small bowl with nonstick spray. Pack some rice in the bowl, then turn the molded rice out into a larger bowl to make a beautiful dome of rice. Add a nice portion of pork and some pork fat on the side of the rice. Fan the avocado in the bowl, then arrange the carrots and pineapple separately on the rice. Sprinkle the meat with extra barbecue rub and a drizzle of the reserved cooking liquid. Repeat making 3 more bowls.

BRAISED PORK LOIN WITH SAVORY VEGETABLES



Braised Pork Loin With Savory Vegetables image

A tender pork loin roast slow cooked with a handful of root vegetables with a cream gravy finish. I created this recipe using simple braising techniques and matched early spring late winter vegetables that are available year round.

Provided by The Barefoot Infanta

Categories     Pork

Time 3h15m

Yield 4-5 serving(s)

Number Of Ingredients 12

18 ounces pork tenderloin
3/4 cup carrot
3/4 cup celery
1 cup button mushroom
2 minced garlic cloves
1/2 cup yellow onion
1/4 cup shallot
1/4 cup leek
16 ounces chicken stock or 16 ounces vegetable stock
3/4 cup white wine
1 tablespoon cornstarch
1/2 cup heavy cream

Steps:

  • For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
  • Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
  • In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
  • Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
  • Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
  • Add the leak and saute another 2 minutes.
  • Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
  • Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
  • Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
  • Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
  • In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
  • In one hour reduce oven heat to 225 degrees for two hours.
  • Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
  • On stove top at medium heat, bring stock liquid to a simmer.
  • While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
  • When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
  • Slice tenderloin and serve with gravy over meat or on the side.

Nutrition Facts : Calories 377.9, Fat 17.1, SaturatedFat 8.8, Cholesterol 127.1, Sodium 278.1, Carbohydrate 16.1, Fiber 1.6, Sugar 5.2, Protein 31.4

PORK BRAISED WITH AUTUMN VEGETABLES



Pork Braised with Autumn Vegetables image

Categories     Mustard     Onion     Braise     Pork Tenderloin     Parsnip     Butternut Squash     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

3 tablespoons butter
2 purchased mustard-marinated pork tenderloins (2 pounds total), each cut crosswise into 3 pieces, patted dry
2 parsnips, peeled, cut into 1-inch pieces (about 1 1/2 cups)
3 cups cubed peeled seeded butternut squash
1 cup frozen petite whole onions
1 141/2-ounce can low-salt chicken broth
2 tablespoons chopped fresh thyme
3 tablespoons coarse-grained Dijon mustard

Steps:

  • Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
  • Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.

BRAISED PORK AND VEGETABLES



Braised Pork and Vegetables image

Make and share this Braised Pork and Vegetables recipe from Food.com.

Provided by robbin.oakley

Categories     Meat

Time 4h

Yield 6 serving(s)

Number Of Ingredients 9

3 1/2-4 lbs pork shoulder
2 tablespoons cooking oil
1 tablespoon instant chicken bouillon
1 teaspoon garlic powder
1 1/2 cups water
1 (14 ounce) can artichoke hearts, drained
1 large tomatoes, cut into wedges
2 medium green peppers, cut into rings
1 large onion, sliced and separated into rings

Steps:

  • Cook pork in oil in 4-quart dutch oven over medium heat, turning occasionally, until brown; drain. Add instant bouillon, garlic powder and water. Heat to boiling; reduce heat. Cover and simmer until pork is done, about 3 hours. Skim fat from broth. Add remaining ingredients.Heat to boiling; reduce heat. Cover and simmer until peppers and onions are crisp tender, about 5 minutes.
  • Remove pork and vegetables to warm platter; keep warm; Skim any fat from broth again. Heat to boiling until reduced to 1 1/2 cups, about 5 to 10 minutes. Serve with pork.

Nutrition Facts : Calories 723.2, Fat 52.4, SaturatedFat 17.2, Cholesterol 187.9, Sodium 411, Carbohydrate 13.3, Fiber 5, Sugar 3.6, Protein 48.7

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