Notes:
Recipe from Cooking Light: Per Serving: Cal 290, Protein 21.5g, carb 32.5g, fiber 4.6g, chol 21mg, Fe 2.8mg, Na 390mg, Ca 72mg, fat 8.4g, sat 1.9, mono 2.5, poly 3.3g

Ingredients

1-1lb pkg reduced fat firm tofu cut into 6 slices 1/2c fat free less Na+ chicken broth 2 tbsp low sodium soy sauce 1 tbsp oyster sauce 1-2 tsp chili paste 4 oz lean gd pork 1 tbsp grated ginger 3 cloves garlic, minced 2 c rice, cooked 1/3c chopped green onions

Directions

1. Place tofu slices on several layers of paper towels, cover with more paper towels. Place a dinner plate on top and let stand 30min. Remove plate and towels and cut tofu into 1/2″ cubes. 2. Combine broth, cornstarch, soy sauce, oyster sauce and chili paste, stirring with a whisk. 3. Heat a large nonstick skillet over med-high heat. Add pork, cook 4 min. or until done, stirring to crumble. Add ginger and garlic, cook 1 min. stirring constantly. Add tofu, cook 4 min. or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil, cook 1 min until thickens. Add green onions and serve over rice.

Ingredients

1/3c cider vinegar 2 tbsp sugar 2 tbsp worcestershire sauce 1 1/2 tsp salt 1/4 tsp cayenne pepper 2 lbs left over pork loin roast 8 flour tortillas Avocado chopped tomatoes chopped red onions

Directions

1. Combine cider thru cayenne pepper in med sauce pan. Heat to boiling over high heat and reduce heat to low and simmer 5 min. 2. Cut pork into 1″ thick slices and then shred by hand 3. Stir pork into sauce and cover. Heat thru 4. In a large dry skillet over med high heat, toast tortillas 1 at a time until crisp and slightly charred around edges (1-2 min per side) 5. Serve to make your own with veggies

Notes:
Recipe from Eating Well: Per Serving: Cal 442, Fat 14g

Ingredients

3/4 lb pork tenderloin, cut into matchstick pieces 1 1/2 tbsp oil 2 large eggs beaten 4c shredded gr cabbage 10 dried chinese blk mushrooms 8 scallions cut into 1″ lengths 1/2c hoisin sauce 8 mandarin pancakes Marinade: 2 1/2 tbsp soy sauce 1 1/2 tbsp rice wine 1 tsp sesame oil Minced Seasonings: 6 cloves garlic 1 1/2 tbsp ginger Sauce: 3 tbsp chicken broth 2 tbsp rice wine 1 tbsp soy sauce 1 tbsp cornstarch 1 tsp sugar 1/4 tsp pepper

Directions

1. Marinate pork in marinade 30 min. 2. Heat wok over high heat and add 1/2 tbsp oil, add pork and stir fry until meat is cooked (about 2 min.) Remove and set aside. 3. Cook down remaining juices to a glaze and add pork 4. Add 1/2 tbsp oil to wok, heat to very hot and add eggs and scramble. Remove and set aside. 5. Add remaining oil and heat to very hot. Add minced seasoning and stir fry 10-15 sec. 6. Add cabbage and mushrooms and stir fry 2 min. 7. Pour in sauce mix and stir until thick (about 1 min) 8. Return egg and pork to pan and heat thru, stir in scallions 9. Serve with hoisin sauce and pancakes

Notes:
Recipe from Japanese Cookbook

Ingredients

1 2/3 lb boned pork chops 2″ piece ginger, grated 4 tbsp soy sauce 2-3 tbsp oil

Directions

1. Cut pork chops horizontally thin (1″) 2. Sprinkle ginger and soy sauce on slices and marinate 10 min. 3. Heat frying pan, add oil and pan fry pork slices 3 min. on each side or until cooked and golden brown

Notes:
Recipe from Japanese Cookbook

Ingredients

4 boned pork loin chops gd pepper and salt all purpose flour 2 eggs beaten dry breadcrumbs veg oil for deep frying For Sauce: 5 tbsp tomato ketchup 1 tbsp worcestershire sauce Prepared mustard

Directions

1. Cut pork chops thin and horizontally 2. Sprinkle with salt and pepper, dredge in flour and shake off excess. Dip in beaten eggs and coat with bread crumbs 3. Heat oil to 350oF and gently slide into hot oil. Deep fry 7-10 min turning 1-2 times 4. Remove and drain 5. Mix ketchup and worchestershire sauce 6. Place fried cutlets on cutting board and cut into slices 7. Serve with sauce and mustard on side.

1- 1lb pork tenderloin 1/4 c dark soy sauce 1 tsp light soy sauce 3 tbsp catsup 1 tsp sugar 3 tbsp hoisin sauce 2 cloves garlic, crushed 1 tbsp red wine

DIRECTIONS

1. Make marinade and put pork in and marinate overnight. 2. Preheat oven 350oF. Place pork on oven rack with pan underneath to catch drippings. After 20min, lower heat to 300oF and brush both sides of meat. Barbeque 20min. 3. Brush sides again and turn over and barbeque 15min. more. Do this 1-2 times more. 4. Remove from oven and slice and serve.

1- 5lb boneless porkloin roast salt and pepper 1 10oz jar of apricot preserves 1/4c bourbon 3 tbsp soy sauce 4 cloves garlic, peeled and minced

DIRECTIONS

1. Heat oven to 325oF 2. Place pork in roasting pan, rub with salt and pepper 3. Combine rest of ingredients and pour over meat 4. Cover and roast 30 min. Uncover and baste 5. Cover and continue cooking, basting every 20min. Takes about 1-1 1/2 hrs to cook 6. Cook until thermometer reads 155oF 7. Remove from oven and let rest 10 min before carving

Notes:
Recipe from Cooking Light: Per Serving: Cal 176, Fat 5g, Chol 85mg, Fe 1.5mg, Na 283mg, Ca 11mg

INGREDIENTS

2 (1/2lb) pork tenderloins cooking spray 2 tbsp dijon mustard 1 tbsp honey 1 tsp fresh rosemary and thyme 1/4 tsp pepper thyme sprig

DIRECTIONS

1. Preheat oven to 350oF 2. Trim fat from pork and place on broiler pan coated with cooking spray 3. Combine mustard and next 4 ingredients (thru pepper) Brush over pork 4. Insert meat thermometer 5. Bake at 350oF for 50min or until therm. registers 160oF. Baste frequently 6. Garnish with thyme

Notes:
Recipe from Cooking Light: Per serving: Cal 219, Fat 7.2, Chol 79mg **good with mashed potatoes

INGREDIENTS

3 (3/4 lb) lean pork tenderloin 1/2c diced onion 1/2c lemon juice 1/2c bourbon whiskey 1/4c honey 1/4c low Na+ soy sauce 1 tbsp minced ginger 2 tbsp olive oil 4 garlic cloves minced 1/2 tsp salt 1/4 tsp pepper 3 tbsp flour 1 1/4c water

DIRECTIONS

1. Marinate pork in the 1st 8 ingredients (thru garlic) in frig for 30 min. 2. Pull out the pork and reserve the marinade. Salt and pepper the pork and place on grill and cook until done. 3. Place flour in sm sauce pan and gradually add water and reserved marinade, stirring well until blended 4. Bring to boil over med heat and cook 3 min until thickened. Stir constantly.

Notes:
Recipe from Classic Chinese Cookbook

INGREDIENTS

6 oz lean pork 1 sm gr pepper 6 tbsp oil 3 thin slices ginger cut into threads 1 lb bean sprouts 1/2 tsp salt 2-3 cloves garlic, minced 3 scallions cut into 2″ sections, white and green parts separated 2 tsp white wine Marinade: 1/4 tsp salt 1/4 tsp sugar 2 tsp thin soy sauce 4 turns white pepper mill 1 tsp white wine 1/2 tsp cornstarch 1 tbsp water Sauce: 1/2 tsp cornstarch 3 tbsp water 2 tbsp oyster sauce

DIRECTIONS

1. Cut pork into matchstick pieces 2. Marinate pork in bowl with marinade for 20min 3. Slice gr pepper into strips 4. Prepare sauce 5. Heat wok over high heat until smoke rises. Add 3 tbsp oil and swirl. Add ginger and as it sizzles add bean sprouts and gr pepper, season with salt and toss continuously over high heat 2-3min. Transfer to warm plate. 6. Wash wok and reheat over high heat until smoke rises. Add oil, garlic and as it sizzles add wt scallions and toss for 30 sec. Put in pork and splash in wine. As it sizzles stir for 30-60 sec until pork is cooked. 7. Pour sauce and gr scallions on pork and stir 8. Place meat on bean sprouts and serve