Red and Green Pork Roll-Ups
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8 oz cooked roast pork very thinly sliced (or deli roast pork) |
| 2 cups broccoli florets, coarsely
chopped |
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1 red pepper, in large chunks |
| 4 green onions, trimmed, coarsely
chopped |
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8 oz light cream cheese, cubed |
| 8 - 10" red or green flour tortillas |
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3 oz crumbled blue cheese |
| ½ cup chopped toasted almonds |
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1 tsp Worcestershire sauce |
| 1 tbsp lemon juice |
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chopped parsley |
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Place broccoli, red pepper and green onions in a food
processor. Pulse until coarsely chopped; remove and reserve. Place cream cheese, blue
cheese, lemon juice and Worcestershire sauce in processor and process to blend. Add
reserved vegetables; pulse just enough to mix. Evenly spread one side of each tortilla
with cheese mixture. Layer each with equal amounts of sliced pork. Sprinkle with almonds
and parsley. Roll up tightly. Wrap in plastic wrap and refrigerate. To serve, cut each
into 6 pieces.
Makes 48 pieces
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Maple Cider Chops with Apples
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4 boneless pork loin chops, about ¾" thick |
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salt, pepper, paprika |
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½ cup apple cider (or apple juice) |
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1 tbsp canola oil |
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2 tbsp maple syrup |
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1 tbsp mustard |
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1 small, red skinned apple |
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Season both sides of chops with salt, pepper and paprika.
Heat oil in a large non-stick skillet over medium-high heat. Add chops; cook until lightly
browned on both sides. Combine cider, maple syrup and mustard; add to skillet. Bring to a
boil, stirring up browned bits. Cover; reduce heat. Simmer, stirring occasionally, about
6-8 minutes, turning chops once. Meanwhile, core apple and cut into thin wedges. Remove
chops from skillet and keep warm. Bring sauce to a boil and cook, uncovered, about 2
minutes. Add apple wedges and continue to boil gently, stirring, until sauce thickens.
Spoon over chops to serve.
Makes 4 servings
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Glazed Pork Tenderloin with Curry Nut
Stuffing
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| 2 pork tenderloins, well trimmed, about 12 oz each |
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1 ½ cups walnut halves, toasted* |
| 1 tsp curry powder |
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1 tsp canola oil |
| 1 clove garlic |
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2 slices day old bread, crumbled |
| ½ small apple, peeled and chopped |
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1 ½ tsp ground coriander |
| 1 tsp ground cumin |
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1 tsp salt |
| ¼ tsp pepper |
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canola oil |
| 1 cup red currant jelly |
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2 tbsp sherry |
| pinch red pepper flakes |
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1 tbsp cider vinegar |
| ½ tsp ground ginger |
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Place 1 cup walnuts, curry powder, 1 tsp canola oil and
garlic in a food processor (Reserve remaining walnuts for garnish). Pulse until finely
chopped. Add bread crumbs and apple and mix. Using a sharp knife, cut along the length of
each tenderloin to about ½" from opposite side. Open and press flat. Evenly spread
stuffing mixture down the center of each tenderloin. Pull pork together; tie each
tenderloin in 3 or 4 places. Combine coriander, cumin, salt and pepper; rub over outsides
surfaces of pork. Brush each tenderloin very lightly with canola oil. Place seam sides
down, in a baking pan. Bake at 350ºF for 45-60 minutes or until meat thermometer
registers 160ºF (70ºC). Meanwhile, in a small saucepan, combine jelly, sherry, pepper
flakes, vinegar and ginger. Bring to a boil; reduce heat and simmer 5 minutes. Cover and
keep warm. When tenderloins are removed from oven, brush each with glaze. Slice into
½" slices. Arrange on plates. Drizzle glaze over pork; garnish with reserved
walnuts.
Makes 6 servings
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