Healthy Meat Main Dish Recipes

April 1, 2020 at 6:01 AM | Posted in Eating Well | 2 Comments
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From the EatingWell website and Magazine its Healthy Meat Main Dish Recipes. Find Delicious and Healthy Meat Main Dish Recipes with recipes like Chili-Rubbed Flank Steak Salad, Cajun Skillet Pork Chops with Asparagus and Cheesy Polenta, and Cajun Skillet Pork Chops with Asparagus and Cheesy Polenta. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Meat Main Dish Recipes
Find healthy, delicious recipes for main dish with meat, including meatballs, meatloaf and casserole recipes, from the food and nutrition experts at EatingWell.

Chili-Rubbed Flank Steak Salad
Transform steak into a nutritious meal by serving it atop this lively Southwest-inspired salad recipe. If you make the dressing when you marinate the steak, this meal comes together quickly…………………

Cajun Skillet Pork Chops with Asparagus and Cheesy Polenta
The Cajun pork chop rub adds a delicious smoky flavor to this easy skillet dish. This polenta has a nice sharp bite thanks to Cheddar cheese. Don’t have any on hand? Try Parmesan or Gouda instead………………………..

Instant Pot Garlic and Rosemary Roast Pork Loin
It’s remarkable that a pork roast can be so good so quickly! The gravy is rich and flavorful and the meat is moist and perfectly cooked–using an Instant Pot is a real game changer for pork loin roast…………………………..

* Click the linkbelow to get all the Healthy Meat Main Dish Recipes
http://www.eatingwell.com/recipes/22790/main-dishes/meat/

Sunday’s Pork Roast Dinner Recipe – Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

March 29, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 1 Comment
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This week’s Sunday’s Pork Roast Dinner Recipe is an Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy. To prepare the Pork Loin you’ll need Pork Loin Roast, Kosher Salt, Ground Black Pepper, Dried Sage, Medium Apples, Calvados, or Apple Brandy, Low-Sodium Chicken Broth, Apple Juice, and Heavy Cream. Also included is a recipe for the Cornbread and Apple Stuffing. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Apple and Cornbread-Stuffed Pork Loin with Roasted Apple Gravy

Recipe adapted from Bruce Aidells’ Complete Book of Pork, courtesy of Harper Collins Publishers. “A full-flavored American Pale Ale is the perfect compromise between the meatiness of the pork and the rich fruitiness of the baked apples,” says Aidells.

Recipe Ingredients:
Cornbread and Apple Stuffing:
1 1/2 tablespoons butter
1/2 cup smoked ham, finely chopped, or diced smoked sausage
1/2 cup finely chopped onion
1/4 cup finely chopped celery
Kosher salt
Freshly ground black pepper
3/4 cup apples, peeled and diced 1/4-inch
1/2 teaspoon dried sage
1 1/2 cups homemade cornbread, crumbled and dried or dried cornbread stuffing mix
1/4 cup apple juice

4 pound pork loin roast, boneless
Kosher salt
Freshly ground black pepper
1 teaspoon dried sage
3 medium apples, peeled, halved, cored and cut into 1/2-inch slices
1/4 cup Calvados, or apple brandy
1 1/4 cup homemade chicken stock, or canned low-sodium chicken broth
1 cup apple juice, or cider
1/4 cup heavy cream

Cooking Directions:
1 – For Stuffing: Heat butter in a heavy medium skillet over medium-low heat; add ham or sausage and cook 3 minutes. Add onion, celery and a pinch each of salt and pepper; cover and cook, stirring occasionally, until the vegetables are quite soft, about 10 minutes. Stir in diced apple and cook 1 minute. Transfer apple mixture to a large bowl. Sprinkle with sage and stir in cornbread crumbs, apple juice and egg. The mixture should be moist but not wet. Add more apple juice if the mixture seems dry. Taste for seasoning and set aside.
2 – Preheat oven to 450°F (230°C). To double butterfly the pork loin, lay the meat, fat-side down, on a work surface and make a horizontal lengthwise cut two-thirds of the way into the depth of the loin and about 1 inch from the long edge nearest you, taking care not to cut all the way through. Flip the loin over so that the cut you just made is opposite you. Make another lengthwise cut, again 1 inch from the edge. Open up the two cuts so you have a large rectangle of meat whose diameter is roughly 3 times the thickness of the meat. Place fat-side down and cover with a sheet of plastic wrap. Using the flat side of a cleaver or a meat pounder, gently flatten the meat to an even thickness.
3 – Remove plastic wrap and spread apple stuffing evenly over the meat, leaving a generous 3/4–inch border. Roll up meat jelly-roll style so that stuffing is in a spiral pattern. Tie rolled roast at 2-inch intervals with butcher’s twine.
4 – Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage and sprinkle over roast. Lay the sliced apples on the bottom of a roasting pan just a bit larger than the roast and set the roast, fat-side up, on the apples. Put roast in the oven and cook for 15 minutes, turn the oven down to 325°F (160°C) and roast for 45 minutes. Check the internal temperature of the roast with an instant-read thermometer: The roast is done when it reaches 145°F (162.7°C). If it is not ready, continue to roast, checking the temperature every 10 minutes. When the roast is done, transfer it to a cutting board, tent loosely with foil, and let rest for at least 10 minutes while you make the sauce.
5 – With a slotted spoon, transfer the apples in the roasting pan to a bowl and keep warm. Pour off any fat from the roasting pan, leaving the meat juices on the bottom. Put pan over medium-high heat, add Calvados and deglaze pan allowing the alcohol to burn off, about 15 seconds. Transfer to a small saucepan and add stock, apple juice and cream. Increase heat to high and bring liquid to a boil. Simmer, stirring, until reduced by half. Taste for salt and pepper. Keep the sauce warm while you carve the pork roast.
6 – Remove twine from the roast and cut it into 1/2-inch thick slices. (If you cut the slices too thin, they will fall apart.) Arrange the pork on a serving platter. Spoon the sliced apples around the meat and pour the sauce over all.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 520 calories; Protein: 50 grams; Fat: 23 grams; Sodium: 1024 milligrams; Cholesterol: 180 milligrams; Saturated Fat: 10 grams; Carbohydrates: 21 grams; Fiber: 2 grams.
https://www.cooksrecipes.com/pork/apple_and_cornbread-stuffed_pork_loin_with_roasted_apple_gravy_recipe.html

Kitchen Hint of the Day!

January 11, 2017 at 6:12 AM | Posted in Kitchen Hints | Leave a comment
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For a tender pork loin….

 
When roasting a pork loin, cook it with the fat side down for the first 20 minutes, so that the fat begins to liquefy. Then turn the roast over for the balance of the cooking time, and the fat will baste the meat.

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