Table of Contents
Advertisement
Sweet & Sour Pork with
Pineapple
Serves: 4
6 tablespoon unsalted butter, divided
2 pounds celery root, peeled and cut
into 1-inch cubes
2 cups water
1 tablespoon salt, divided
¼ cup milk
2 teaspoons garlic, minced
1 pound baby bok choy, trimmed and
sliced crosswise
1½ pounds boneless pork loin, trimmed
and cut into cubes
1 (10-ounce) can fresh pineapple
chunks
1/3 cup honey
2 tablespoons sherry vinegar
White pepper to taste
Directions:
1. Melt 2 tablespoons butter in large
sauté pan on Medium-High (375°F).
2. Add celery root and cook for 5
minutes, stirring to coat with butter.
3. Add water and ½ teaspoon salt.
Bring to boil.
4. Reduce heat to a simmer on
Medium–Low (175°F), let simmer for
30 minutes or until tender.
5. Strain, reserving ¼ cup cooking
liquid.
6. Puree in food processor with
reserved cooking liquid, milk and
1 tablespoon butter.
7. Return to pan to keep warm.
8. In large sauté pan heat 3
tablespoons butter on High (425°F).
9. Sauté garlic for 1 minute until tender,
stirring constantly.
10. Add bok choy and ½ teaspoon salt
and cook on Medium-High (375°F)
for 4-5 minutes, stirring until just
tender. Set aside and keep warm.
11. In same fry pan, add
1 tablespoon butter.
42 • NuWave
PIC
Platinum Complete Cookbook
™
®
12. Cook pork on Medium-High (375°F)
heat until brown and
cooked through.
13. Remove pork with slotted spoon
and add to bok choy.
14. In same fry pan, add pineapple with
juice, honey, vinegar and remaining
salt and cook on Medium-High
(375°F).
15. Bring to a rolling boil.
16. Add pork and bok choy into sauce.
17. Serve with celery root puree
along side.
Black-Eyed Peas with
Andouille
Serves: 6
½ pound Andouille sausage, cut into
¼-inch thick slices
½ cup onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
3 cups black-eyed peas, cooked
1 cup chicken stock or water
½ teaspoon kosher salt
½ teaspoon black pepper
Directions:
1. Heat large sauté pan on
Medium-High (375°F).
2. Add sausage and cook for 5 minutes,
or until browned on both sides.
3. Transfer sausage to bowl
and set aside.
4. In same skillet, add onion and bell
peppers and cook for 5 minutes,
or until wilted.
5. Add peas, chicken stock, sausage,
salt and pepper and cook for
5 minutes.
6. When completely cooked, serve
with a bowl of rice.
Sautéed Pork Medallions
with Lemon-Garlic Sauce
Serves: 4
1 (1-pound) pork tenderloin, trimmed
¼ teaspoon salt, divided
teaspoon black pepper, divided
½
3
8
2 teaspoons olive oil, divided
2 cloves garlic, minced
½ cup dry white wine
½ cup chicken broth, low-sodium
Grated zest from 1 lemon
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
Directions:
1. Cut pork into 12 (1-inch) slices.
2. Season both sides of pork with
½
teaspoon salt and
8
¼ teaspoon pepper.
3. Heat 1 teaspoon oil in large sauté
pan on Medium-High (375°F).
4. Add pork and cook for 1½ minutes
per side, until internal temperature
reaches 145°F.
5. Transfer pork to serving platter and
cover to keep warm.
6. Heat remaining oil in pan on
Medium-High (375°F).
7. Add garlic and cook for about
30 seconds, stirring constantly.
8. Add wine and broth to pan.
9. Increase temperature to
High (425°F) and cook for about 5
minutes, stirring with wooden spoon
until liquid reduces by ½
.
2
3
10. Turn off PIC and stir in lemon zest,
lemon juice, parsley and remaining
salt and pepper.
11. Drizzle sauce onto pork
medallions and serve.
Tip: You can substitute 1½ teaspoons
dried parsley if you don't have
fresh available.
Tip: For a different flavor, use sage or
rosemary instead of parsley.
Pork Tenderloin with
Sautéed Apples
Serves: 4
¼ teaspoon ground coriander
¼ teaspoon freshly
ground black pepper
teaspoon ground cinnamon
½
1
8
½
teaspoon ground nutmeg
1
8
½ teaspoon salt, divided
1 pound pork tenderloin, trimmed and
cut crosswise into 12 pieces
Non-stick cooking spray
2 tablespoons butter
2 cups thinly sliced, unpeeled apples
½
cup thinly sliced shallots
1
3
¼ cup apple cider
1 teaspoon fresh thyme leaves
Directions:
1. Combine first 4 ingredients in a bowl
along with ½
teaspoon salt and
3
8
sprinkle evenly over pork.
2. Coat large sauté pan in non-stick
cooking spray and heat on
Medium-High (375°F).
3. Add pork to pan and cook for
3 minutes per side.
4. Remove pork from pan
and keep warm.
5. Reduce temperature to
Medium (275°F).
6. Melt butter in pan and add apple
slices, shallots and ½
teaspoon salt
1
8
and sauté for 4 minutes.
7. Add apple cider to pan and cook
for 2 minutes.
8. Stir in thyme.
9. Serve pork with apples.
• 43
Pork & Chicken
Advertisement
Table of Contents
