Best Basil Spinach Tomato Pork Strips Recipes

BASIL, SPINACH & TOMATO PORK STRIPS

Steps:

• Preheat the oven to 350.
• Cut the pork chops into strips. Sprinkle with basil, pepper, and salt. Top with veggies, and pats of butter or margarine.
• Cover with aluminum foil and bake for 40 minutes, or until pork is fully cooked.

FRIED PORK STRIPS

Steps:

• Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
• Pour the water into a bowl and set aside.
• Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
• Dip each pork strip into the water and then into the flour mixture until well coated.
• Set aside for a few minutes.
• I find it easier to do all of the pork strips before following the next step.
• Preheat a large skillet.
• Pour the oil into the skillet and heat until hot.
• Using a fork or tongs, place each of the pork strips into the hot oil.
• Fry for 10 minutes on each side or until done and not longer pink in the middle.
• Remove the strips onto a plate with a paper towel on it.
• Serve with mashed potatoes and gravy for a tasty meal.

BARBECUED PORK STRIPS

Steps:

• Combine all ingredients except pork strips in crock pot and stir well.
• Add pork and stir to coat.
• Cook on LOW, covered, for 8-10 hours.

PORK STRIPS

Steps:

• In a mixing bowl add the sugar and soy together.
• make it more of a marinade sauce than a paste.
• add the pork strips and refrigerate at least one hour or over night.
• When ready to cook add the extra virgin olive oil (or whatever type of oil you use) to a large skillet brown the pork then remove from the skillet add the tomatoes with green chilli, corn and mushrooms (can use other vegies).
• Let them get warm.
• In a sauce pan bring the water to a boil then add the rice.
• when the veggies are warm add the sauce in the skillet along with the pork.
• Put the rice on the bottom of the plate then add the mixture of pork and veggie.
• salt and pepper to your liking.
• Enjoy.

SPINACH AND BASIL-STUFFED PORK TENDERLOIN

Steps:

• Heat oven to 375°F. In 8-inch skillet, heat 1 tablespoon oil over medium-high heat. Add 1 minced clove of garlic; cook and stir 30 to 60 seconds or until garlic is tender. Remove from heat. Stir in remaining stuffing ingredients.
• Butterfly each pork tenderloin by making lengthwise cut 3/4 of the way through, being careful not to cut tenderloin into 2 pieces. Open each tenderloin and lay flat. If desired, sprinkle cut sides of each with salt and pepper.
• Spread stuffing evenly over cut side of 1 tenderloin. Place second tenderloin, cut side down, over stuffing (to ensure even cooking, place wide end of 1 tenderloin at narrow end of the other). Tie at intervals with cotton string.
• In small bowl, mix 1 tablespoon oil, 1 minced clove of garlic and the fennel seed. Brush tenderloin with oil mixture; place on rack in shallow roasting pan.
• Bake uncovered 35 to 45 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center of pork reads 160°F. Remove string before cutting into slices.

KOREAN PORK STRIPS

Steps:

• Preheat oven to 400 degrees.
• Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours.
• Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork.
• Bake 30-35 minutes.
• Cut pork into thin slices before serving.

SPINACH AND MINT-BASIL PESTO-STUFFED PORK LOIN

Steps:

• For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
• For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
• Preheat the oven to 350 degrees F.
• Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
• Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving.