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.

CRUNCHY PORK CHOPS WITH GARLICKY SPINACH AND TOMATO SALAD

Steps:

• Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go.
• Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan.
• Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil).
• Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper.
• When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside.

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.

PORK AND PASTA WITH GARLIC AND BASIL

Steps:

• Cook linguini in boiling salted water for 2 minutes, drain and keep warm.
• Cut zucchini lenthwise into 1/4 inch slices, then cut each slice into 1/4 inch strips.
• Cook pork and half of minced garlic, cooking and stirring until pork is no longer pink.
• Break up pork into small pieces as you cook.
• Remove pork from skillet and drain off grease.
• In same skillet, heat oil until hot.
• Add zucchini and remaining garlic, and cook and stir until zucchini is tender (about 5 minutes).
• Add tomatoes, basil, and salt and pepper to cooked zucchini, and cook until tomatoes are heated through, about 2 minutes.
• Add pork and linguini, and stir until thoroughly heated.
• Sprinkle with cheese and serve.

ASIAN-STYLE RED PORK STRIPS

Steps:

• In a large bowl combine all ingredients except the pork strips; mix until blended.
• Add in the pork strips and toss to coat with the mixture.
• Cover and refrigerate for a minimum of 8 hours.
• Set oven to 350°F.
• Remove the pork from the marinade and dry the strips with paper towels (if using fresh garlic, make certain that no fresh garlic or green onions remain on the slices or they will burn while cooking).
• Place on a single layer in a greased baking sheet.
• Bake for about 25-30 minutes or until the pork is just tender and lightly browned (cooking time will vary depending on the thickness of the strips).

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.

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.