Pork Dishes

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Bobotie (South African Ground Lamb Curry)

Cheese Filling :

•  2 lbs gound lamb
•  3 T butter
•  1 med. onion – sliced
•  1 bay leaf
•  3 T curry powder
•  4 T Splenda
•  Salt and pepper to taste
•  1 T lemon juice
•  1/2 apple – grated
•  1/2 cup sliced almonds
•  3/4 t nutmeg
•  3/4 cup whip cream
•  2 eggs


Instructions:

Brown lamb and onions in butter. Add bay leaf, curry, splenda and season to taste. Cook 15 minutes and remove from heat. Mix lamb mixture, lemon juice, apples and almonds and press into casserole dish. Mix eggs, cream and nutmeg and pour on top of lamb mixture. Bake for 1 hour at 375.




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Turkey or Pork Breakfast Sausages Ingredients: •  1 tablespoon sweet red pepper -- diced fine, optional •  2 tablespoons cream •  1 pound ground turkey -- breast or pork •  1 teaspoon dried basil •  1/2 teaspoon salt •  1/2 teaspoon dried thyme •  1/2 teaspoon ground pepper •  1/4 teaspoon garlic powder •  1/4 teaspoon ground sage •  1/8 teaspoon allspice Instructions: If you can find sweet pepper flakes use 1 T & soak them in the cream until soft. Add the sweet pepper flakes to the meat. Omit the sweet red pepper. Add to meat. Place turkey & all the spices in a large bowl; mix well. Form the mixture into 12 equal sized "sausage" shapes. Grease or spray a large frying pan, add patties & cook over medium heat for 2-3 minutes on each side or until thoroughly cooked. Per "sausage" 0.3 carbs & 6.7 grams protein Top of Page

Butterflied Porkchops with Creamy Mushroom Sauce Main Ingredients: •  6 thick pork loin chops – butterflied •  1/2 cup pork rinds -- crushed fine •  1 teaspoon salt •  1/4 teaspoon marjoram •  Dash pepper •  1 large egg – beaten Mushroom Sauce: •  1/4 cup chopped onion •  1 tablespoon flour •  1/2 cup cream •  1/2 teaspoon salt •  1/4 teaspoon pepper •  1 cup canned mushrooms -- whole, drained Instructions: Trim all fat from meat. Combine seasonings with crushed pork rinds, dip chops in egg & then in crumbs, chill for 30 minutes. Heat approximately 2 T. olive oil in large skillet. Slowly brown the chops on each side. Place chops in a casserole & bake at 350*F covered for about 1/2 hour. Uncover & continue baking for another 20 minutes until cooked but not overcooked. This will crisp up the coating. Prepare Sauce In 2 Tablespoons butter sauté the onions until soft but not browned. Stir in the flour, mix well then add the cream. Stir until thickened & smooth. Season with S&P, then add the mushrooms Cook & stir until thick & bubbly. Spoon sauce over each chop as it is served. 6 servings @ 3.6 minus 0.8 gr. fiber= 2.8 carbs & 25.1 gr. protein per serving. Note:You could use any coating mixture you like for the chops but the marjoram is important for the taste. Top of Page

Chinese Pork Lettuce Rolls Ingredients: •  2 heads Boston Lettuce •  1/2 cup sliced mushrooms •  4 ounces water chestnuts •  1/2 cup bamboo shoots •  1 pound ground pork •  1 large egg •  1 1/2 tablespoons low sodium soy sauce •  4 teaspoons cornstarch •  2 tablespoons dry white wine -- or broth •  3/4 cup chicken broth •  1/2 teaspoon salt •  1/4 cup canola oil •  3/4 cup celery – minced Instructions: Chop the mushrooms, set aside. Wash lettuce, dry, and arrange 18 of the largest leaves on a serving plate, then refrigerate.{ Use head lettuce if Boston lettuce is not available}. Mince the water chestnuts and bamboo shoots; add to the chopped mushrooms. Set aside. Mix together the pork, slightly beaten egg, soy sauce and 3 teaspoons of the cornstarch. Set aside. Combine wine, 1/2-cup broth and salt. Add remaining 1-teaspoon cornstarch to the remaining 1/4-cup broth, blend well. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork mixture and cook, stirring constantly, about 5 minutes. Add mushroom mixture; cook, stirring constantly, 2 minutes. Stir in wine mixture and the cornstarch mixture. Add celery and stir until celery is heated through.{ If celery is minced fine enough, it won't need any further cooking time}. Place meat on a serving dish. To serve, let each guest fill a lettuce leaf with pork and roll the leaf. This is to be eaten with the fingers. 6 servings{3 rolls each}:10.9 minus 2.7 gr. fiber= 8.2 carbs & 24.8 gr. protein Top of Page

Pan-Roasted Pork Chops with Porcini Sauce Ingredients: •  3 tablespoons olive oil •  2 tablespoons fresh lemon juice •  1 tablespoon chopped fresh rosemary •  2 teaspoons cracked black pepper •  4 one-inch-thick pork loin chops •  1 cup hot water •  1/2 ounce dried porcini mushrooms •  Salt and pepper •  2 garlic cloves, sliced •  2 teaspoons tomato paste •  1/4 cup dry red wine (preferably Zinfandel) •  1 fresh rosemary sprig Instructions: Combine 2 tablespoons of the olive oil, the lemon juice, rosemary and cracked pepper in a shallow dish. Add the pork chops and turn to coat. Cover and refrigerate 4 hours or overnight. Combine the hot water and mushrooms in small bowl. Let stand until the mushrooms are tender, about 30 minutes. Remove the mushrooms from the soaking liquid, squeezing out as much liquid as possible. Reserve the soaking liquid. Coarsely chop the mushrooms. Preheat the oven to 400 degrees. Heat the remaining 1 tablespoon oil in a large, heavy ovenproof skillet over high heat. Remove the pork from the marinade. Season with salt. Add to the skillet. Cook until golden brown, about 4 minutes per side. Transfer the skillet to the oven. Roast until the pork is just cooked through, about 15 minutes. Transfer the pork to a platter. Tent with foil to keep warm. Set the skillet over medium- high heat. Add the garlic and stir 2 minutes. Add the tomato paste and stir 2 minutes. Add the wine and boil until almost all the liquid has evaporated, scraping up browned bits from the bottom of the skillet, about 30 seconds. Add the mushroom-soaking liquid, the mushrooms and the rosemary sprig. Boil until slightly reduced, about 3 minutes. Season to taste with salt and pepper. Strain. Spoon the sauce over the pork chops. Serves 4. Serving: 315 calories, 26 g protein, 6 g carbohydrate, 20 g fat (5 g saturated), 75 mg cholesterol, 84 mg sodium, 1 fiber. Top of Page

Slow Cooker Pork Roast with Creamy Mustard Sauce Ingredients: •  3 pounds pork sirloin -- roast not chops •  1 tablespoon olive oil •  3/4 cup chicken broth •  1 1/2 tablespoons flour •  1 teaspoon salt •  1 cup carrots -- finely chopped •  1/2 cup chopped onion •  1 small shallot -- finely chopped •  1/4 cup cream •  3 tablespoons Dijon mustard Instructions: Trim excess fat from pork. Heat oil in a 10" skillet over medium high heat, brown roast on all sides, about 10 minutes. Place roast in a 3 1/2 -6 quart slow cooker. Add remaining ingredients & pour over the roast. EXCEPT for the cream & mustard. Cover & cook on low for 7-9 hours or until the pork is tender. Remove roast from slow cooker; cover & keep warm. Skim any fat from the juices; stir in cream & mustard. Cover & cook on high for 15 minutes or until slightly thickened. Serve the sauce on the side with the roast. 8 servings @ 4.4 minus 0.7 gr. fiber=3.7 carbs & 25.1 gr. protein each Top of Page

Stuffed Pork Tenderloin Ingredients: •  4 ounces fresh mushrooms – divided •  1 1/2 pounds pork tenderloin •  1/2 teaspoon salt – divided •  1/4 teaspoon pepper – divided •  7 ounces roasted red peppers -- jar, canned, drained •  1/4 cup chopped fresh parsley •  2 tablespoons Atkins Bake Mix -- or soy flour •  2 tablespoons olive oil •  3 cloves garlic – minced •  1 cup chicken broth •  2 tablespoons dry white wine -- or sherry Instructions: Finely chop 2 ounces of the mushrooms; slice remaining 2 ounces, set aside. Cut the tenderloin almost in half lengthwise leaving a 1/2" hinge. Open in a single layer on surface. Pound to 1/4" thickness, sprinkle with 1/4 tsp. salt & 1/8 tsp. pepper. Top with the roasted red peppers in a single layer; sprinkle with parsley & chopped mushrooms. Starting with the long side, roll up jellyroll fashion, secure with string. Combine remaining salt & pepper with the bake mix; coat pork in this mixture & reserve the excess. In a non-stick skillet heat the olive oil over medium high heat. Add the pork & brown well, 1-2 minutes per side; adding garlic during the last minute of browning. Add the broth; sprinkle with the remaining flour. Reduce heat to medium; cover & simmer for about 20 minutes {160*F}. Remove pork from skillet; keep warm. Increase heat to medium high; bring pan juices up to a boil. Add sliced mushrooms & the wine or sherry; cook until slightly thickened. If desired stir in 1 T. butter or heavy cream for a richer, thicker gravy. Serve over servings of the porkloin. Per serving:6.4 minus 1.8 gr. fiber= 4.6 carbs & 42 grams protein. Top of Page

Sesame Pork Tidbits Ingredients: •  1 lb. boneless pork loin, cut into 1 1/2 cubes •  1/4 cup cornstarch •  1/4 cup soy sauce •  1/2 tsp ground ginger •  1 Tbsp brown sugar twin •  1 clove garlic, minced •  1 Tbsp red wine •  3 Tbsp sesame seeds •  1 tsp sesame oil •  Oil for deep frying Instructions: Mix all ingredients except vegetable oil in a tupperware container. Cover and refrigerate for 2 hours or more. (Shake occasionally) Heat vegetable oil. Cook pork in small batches for about 5-7 minutes or until no longer pink inside Top of Page

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