Best 8 Fruit And Vegetable Pork Recipes

LEFTOVER PORK AND VEGETABLES

Steps:

• In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.

PORK AND VEGETABLE/FRUIT KABOBS

Steps:

• For Marinade: Combine all marinade ingredients.
• To Prepare Meat:.
• Trim fat from meat.
• Cut pork into 1 inch cubes.
• Place pork in a plastic bag and pour marinade over the pork to coat well.
• Seal bag and turn pork to coat well.
• Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
• To Prepare Kabobs:.
• Remove pork from bag, reserving marinade.
• On long metal skewers, alternate pork, onion, mushrooms and pineapple leaving about 1/8 inch between pieces.
• Grill kabobs on the grill rack of an uncovered grill directly over medium coals for 12 to 14 minutes or till pork is tender and juices run clear, turning once and brushing with reserved marinade halfway through cooking time.

SKEWERED PORK, FRUIT AND VEGETABLE

Steps:

• Place pork, peppers, tomatoes, pineapple and onions in large mixing bowls.
• Add water, vinegar, salt, curry, turmeric, paprika and pepper.
• Mix well and marinate for 4 hours.
• Divide first 4 ingredients into 3 equal portions and thread alternately on skewers.
• Broil on a rack 4 inches fro heat, 12 to 15 minutes, turning frequently until meat is cooked.
• Pour marinade in a saucepan; add tomato puree and cook until thick.
• Place each skewer on 1/2 cup rice, divide sauce into 3 equal portions and serve over meat and rice.
• NOTE: Cooking time does not include marinading time.

FRUIT AND VEGETABLE PORK

Steps:

• Heat oil in a large skillet over medium high heat. Add chops and brown well. Top with apple slices.
• Meanwhile, in a medium bowl combine the sauerkraut, sugar and onion and mix all together. Thicken slightly with cornstarch. Place this mixture over the chops and apples and season with pepper to taste.
• Reduce heat to medium low. Cover skillet and cook all for 15 to 20 minutes or until chops are cooked through. Serve hot.

GRILLED PINEAPPLE PORK & VEGETABLES

Steps:

• Place the pineapple, 2 tablespoons oil, garlic, cumin, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a blender; cover and process until blended. Place in a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate 1 hour. , Drain and discard marinade. Place pork on greased grill rack. Grill, uncovered, over medium heat for 3-4 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Place vegetables in a grill wok or basket. Brush with remaining oil; sprinkle with remaining salt and pepper., Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently. Cut vegetables into 2-in. pieces. Serve with pork.

STIR-FRIED VEGETABLES WITH CHICKEN OR PORK

Steps:

• Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
• Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
• In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
• Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
• Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
• Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
• Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
• Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
• Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
• Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
• Enjoy!

OVEN-ROASTED PORK AND VEGETABLES

Steps:

• Heat oven to 450°F. Generously spray 15x10x1-inch pan or shallow roasting pan with cooking spray.
• In large bowl, mix oil, rosemary, sage, salt and pepper. Toss vegetables in mixture; remove with slotted spoon to pan (reserve remaining oil mixture). Bake vegetables 25 minutes. Stir vegetables and move to one side of pan. Roll pork in reserved oil mixture; place in pan.
• Roast 30 to 35 minutes, stirring vegetables occasionally, until vegetables are tender, pork is no longer pink in center and meat thermometer inserted in center of pork reads 160°F.