pork

  • Pork Fillet Coated in Honey and Mustard With Grilled Apples

    Weekly Recipe: 
    NonWeekly
    SERVES 3-4

    Pork tenderloin

    Apple juice

    Honey

    Dijon Mustard

    Salt

    Pepper

    Olive oil

    Soak maple plank in apple juice overnight.

    For this marinade, work with a ratio of 2:1 honey to Dijon mustard. Mix. Lightly coat the meat in salt, pepper, and olive oil and then briefly sear on the open grill before placing it on the plank. Brush with the honey and mustard sauce. Slice an apple into wedges and slices, and place these around the fillet on the plank to cook. Cook until the pork is no longer pink. Slice into medallions, garnish with the apple slices, and drizzle the leftover sauce over everything.

    Source: Samantha Linsell, drizzleanddip.com

  • Pork and Squash "Noodle" Soup

    1/2 pound pork tenderloin, thinly sliced and browned
    2 garlic cloves, minced
    2 teaspoons dark sesame oil
    1 tablespoon gingerroot, minced
    1/4 cup low-sodium soy sauce
    1/4 cup rice vinegar
    1 teaspoon red pepper flakes
    4 cups chicken broth.
    2 cups spaghetti squash, cooked
    1/4 cups green onions, sliced

    1. In a sauce or stock pan, brown pork tenderloin and minced garlic cloves in dark sesame oil.

    2. Add minced gingerroot, low-sodium soy sauce, rice vinegar, red pepper flakes, and chicken broth. Stir in spaghetti squash and green onions. Bring to boil, reduce heat, and simmer until heated through.