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Cheesy Green Bean and Pork Casserole

Cheesy Green Bean and Pork Casserole

If you’re into hearty and warming casserole dishes and still want to keep a gluten-free low-carb profile, you’ve just stumbled upon the right one. It’s big-time cheesy and meaty and we’ve used organic cream cheese, organic heavy cream, organic parmesan, and organic cheddar. And so should you.

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Ingredients Needed for Cheesy Green Bean and Pork Casserole

1 tablespoon extra virgin olive oil
1 medium onion, diced
1 pound pork mince
sea salt
pepper
⅔ cup organic cream cheese
⅔ cup organic heavy cream
¼ cup organic parmesan, grated
2 garlic cloves, crushed
½ teaspoon white pepper
4 cups of cooked green beans
2 cups of organic Cheddar, grated

How to Make Cheesy Green Bean and Pork Casserole

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the pork mince and turn the heat to medium-high. Break the mince into smaller pieces and season with sea salt and pepper. Cook and occasionally stir until browned. Remove from heat.
  3. Add the cream cheese, heavy cream, parmesan, and garlic to a bowl. Season with sea salt and white pepper and mix until smooth.
  4. Add the green beans and mix until even.
  5. Transfer the cooked meat to an oval 9 x 5 inches (23 x 13 cm) baking dish and evenly spread it. Layer on top of it the green bean mixture and top with the Cheddar.
  6. Bake for 30 minutes at 360⁰F/180⁰C.
Garlic Pork Chops with Green Beans

Garlic Pork Chops With Green Beans

Garlic pork chops and green beans, anyone? Toss garlic cloves into the pan and cook all in garlic-infused olive oil. Flavor them further with rosemary and let’s make this combo cheesy by topping it with grated organic parmesan. It only takes 30 minutes.

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Ingredients Needed for Garlic Pork Chops With Green Beans

4 tablespoons of garlic-infused olive oil
1 pound pork chops (4 chops)
2 cups of cooked green beans
6 garlic cloves
½ teaspoon sea salt
fresh rosemary
½ cup organic parmesan, grated
2 tablespoons of organic parmesan flakes for garnishing

How to Make Garlic Pork Chops With Green Beans

  1. Add 2 tablespoons of olive oil, the pork chops, green beans, and garlic cloves to an oven-proof skillet.
  2. Pour on top the remaining 2 tablespoons of olive oil, season with sea salt and add 2-3 rosemary sprigs.
  3. Top with the grated parmesan and bake for 25 minutes at 380⁰F/190⁰C.
  4. Serve garnished with parmesan flakes.
Pork-Stuffed Peppers

Pork-Stuffed Peppers

Stuffed peppers are known to be filling and delicious, so why not try putting together a Keto version of them? In order to do that, pack them with a spicy and smoky pork mince mixture and top them with organic Cheddar. The result is meaty, cheesy, and Keto-proof.

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Ingredients Needed for Pork-Stuffed Peppers

1 tablespoon extra virgin olive oil
1 medium onion, minced
1 pound pork mince
½ teaspoon paprika
½ teaspoon cumin powder
pepper
sea salt
1 tablespoon fresh cilantro, chopped
3 red bell peppers
1 cup organic cheddar

How to Make Pork-Stuffed Peppers

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Turn the heat to medium-high. Add the pork mince and break it into smaller pieces.
  3. Season with paprika, cumin, pepper, and sea salt. Cook and occasionally stir until browned. Add the cilantro and stir it in.
  4. Place the bell peppers on the work surface. Cut off their stem ends and seed them. You’ll be left with 3 bell pepper cups.
  5. Fill the bell peppers with the pork mince mixture. Transfer them to a roomy baking dish, top each with organic Cheddar, then bake for 30 minutes at 340⁰F/170⁰C.
Pan-Fried Pork with Apples

Pan-Fried Pork With Apples

Most of us know very well that pan-fried pork tenderloin is nothing but delicious. But you can make it even more delicious by tossing sautéed apples into the pan. Cooking them together with the meat, some crème fraiche and mustard turns out to be megalicious.

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Ingredients Needed for Pan-Fried Pork With Apples

1 teaspoon olive oil
3 medium apples, sliced
1 pound pork tenderloin, sliced
¾ cup chicken stock
1 tablespoon whole-grain Dijon mustard
5 fresh sage leaves
2 tablespoons of half-fat crème fraîche
salt
pepper

How to Make Pan-Fried Pork With Apples

  1. Heat 1/2 teaspoon of olive oil in a skillet over low heat and add the apple. Cook for 10 minutes on both sides. Set aside.
  2. Heat the remaining olive oil in a skillet over medium-high heat and add the sliced tenderloin. Fry for 2 minutes on each side.
  3. Add the chicken stock and mustard. Stir in. Add the sage leaves and stir them in, too.
  4. Add the creme fraiche and apple. Cook and stir for 5 minutes.
Roasted Pork Tenderloin with Carrot and Zucchini Salad

Roasted Pork Tenderloin With Carrot and Zucchini Salad

Invite friends to partake in enjoying this sear and bake pork tenderloin. Pair the meat with a refreshing salad of carrot and zucchini flat noodles, enhanced with radish, green peas, and lemon juice.

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Ingredients Needed for Roasted Pork Tenderloin With Carrot and Zucchini Salad

1 pound pork tenderloin
3 teaspoons of olive oil
salt
1 tablespoon paprika
pepper
5 medium carrots
2 medium zucchini
5 radishes, sliced
1 cup green peas
1 tablespoon lemon juice

How to Make Roasted Pork Tenderloin With Carrot and Zucchini Salad

  1. Place the tenderloin on the work surface. Drizzle it with 2 teaspoons of olive oil and season with salt, paprika, and pepper on both sides. Rub in.
  2. Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and add the coated tenderloin. Sear it on all sides.
  3. Bake for 15 minutes at 400⁰F/200⁰C.
  4. Lengthwise cut the carrots into long thin slices using the peeler. Do the same with the zucchinis.
  5. Transfer them to a large bowl. Add the radishes, green peas, and lemon juice. Season with salt and pepper and mix until even.
Herb-Crusted Pork Tenderloin

Herb-Crusted Pork Tenderloin

Before roasting this guy, let’s coat it properly first. A peppery garlic mixture flavored with basil, thyme, and rosemary will do great. The result? A flavorful tender and crispy-crusted tenderloin with no carbs at all. Oh, this makes great meat for a side-dish.

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Ingredients Needed for Herb-Crusted Pork Tenderloin

2 garlic cloves
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
salt
½ teaspoon peppercorns
1 teaspoon olive oil
2 ½ pounds of pork tenderloin

How to Make Herb-Crusted Pork Tenderloin

  1. Add the garlic cloves, basil, thyme, rosemary, peppercorn, and olive oil to a blender. Season with salt and blend.
  2. Line a roomy baking dish with aluminum foil and place the tenderloin inside.
  3. Coat it with the garlic and spice mixture, then roast for 50 minutes at 440⁰F/225⁰C.
Pork Tenderloin with Prune Sauce

Pork Tenderloin With Prune Sauce

Let’s bake pork tenderloin together with a sweet mixture of green apples and sweet potatoes. Enhance the pork and the vegetable side with an interesting and stylish white wine and prune sharp sauce. Now let the flavors enchant your guests. Can you hear their words of praise, already?

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Ingredients Needed for Pork Tenderloin With Prune Sauce

1 cup prunes, pitted
1 cup white wine
2 small green apples, halved and sliced
2 small sweet potatoes, thickly sliced
2 small onions, quartered
2 tablespoons of olive oil
salt
1 teaspoon dried rosemary
pepper
1 pound pork tenderloin
1 teaspoon mustard
1 teaspoon butter
½ cup vegetable stock

How to Make Pork Tenderloin With Prune Sauce

  1. Add the prunes to a bowl and pour the white wine over them. Let them soak for 60 minutes.
  2. Add the green apples, sweet potatoes, onion, and 1 tablespoon of olive oil to a bowl. Season with salt, pepper, and dried rosemary. Mix until even.
  3. Add the pork tenderloin to a roomy baking dish. Season with salt and pepper on both sides and rub in.
  4. Add the vegetable mixture, drizzle with the remaining tablespoon of olive oil, then bake for 35 minutes at 390⁰F/195⁰C.
  5. Add the soaked prunes and white wine to a skillet over low heat. Cook and stir until it bubbles.
  6. Add the mustard and butter. Cook and stir in until the butter melts.
  7. Add the vegetable oil, stir in, then cook for 15 minutes, or until reduced. Serve this prune sauce over pork and veggies.
Pork Loin with Sour Cherry Sauce

Pork Loin With Sour Cherry Sauce

Upgrade the pork loin by letting it borrow some of the parsley and garlic aromas while roasting it in wine and olive oil. In the meantime prepare a serving sauce that will give the final blow to your guests’ palates: a slightly sweet relish made from sour cherry compote.

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Ingredients Needed for Pork Loin With Sour Cherry Sauce

2 medium tomatoes, diced
¼ cup fresh parsley
salt
pepper
2 garlic cloves, crushed
2 pounds of pork loin
½ cup red wine
2 tablespoons of olive oil
1 tablespoon vegetable oil
¼ cup flour
14 ounces of sour cherry compote
2 teaspoons of sugar

How to Make Pork Loin With Sour Cherry Sauce

  1. Add the tomatoes, parsley, and garlic to a smaller bowl. Season with salt and pepper and mix until even.
  2. Add the pork loin to a roomy baking dish. Top with the tomato mixture and season with salt and pepper.
  3. Pour the red wine and olive oil over it. Bake for 45 minutes at 360⁰F/180⁰C.
  4. Heat the vegetable oil in a skillet over low heat. Add the flour and start whisking.
  5. Gradually add the compote while continuously whisking. Add the sugar and whisk it in.
  6. Season with salt and pepper and simmer for 15 minutes while whisking.
  7. Serve the sauce over sliced pork loin.
Pork Wellington

Pork Wellington

This is decadence on a plate! Meaty and flaky decadence! Welcome to a hearty twist on Beef Wellington, where we replace the foie gras and beef with a savory mushroom mixture and pork. And because we can, we spike the former with chili, turmeric, ginger, and oregano.

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Ingredients Needed for Pork Wellington

3 tablespoons of vegetable oil
1 ½ pounds of pork tenderloin
7 ounces of mushroom
1 medium onion, minced
1 teaspoon dried oregano
1 teaspoon ginger, shredded
2 teaspoons of turmeric
salt
pepper
1 teaspoon red chili paste
1 puff pastry sheet
1 ounce feta cheese, crumbled
1 tablespoon fresh basil leaves
1 yolk, whisked

How to Make Pork Wellington

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  2. Add the pork tenderloin. Fry it for 1 – 2 minutes on each side. Remove from heat.
  3. Add the mushrooms to the blender and blend them.
  4. Heat the remaining oil in a skillet over low heat, then add the mushrooms. Keep adding the onion, dried oregano, ginger, and turmeric, season with salt and pepper, then stir all in.
  5. Cook and stir for 1 – 2 minutes, then add the chili paste. Stir it in. Remove from heat.
  6. Trim the pastry sheet so that you’re left with a pastry disc. Transfer the mushroom mixture on it and spread it over its center.
  7. Top with the crumbled feta, basil leaves, and finally, the seared tenderloin. Fold the pastry sheet edges over this filling to wrap it completely.
  8. Transfer the wrap to a roomy baking dish, coat it with whisked yolk and score it. Bake for 40 minutes at 360⁰F/180⁰C.
Walnut-Crusted Pork Tenderloin with Creamy Fennel and Turnip

Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip

Pairing the most tender cut of pork, the tenderloin, with crunchy walnuts and almonds can prove itself an excellent idea. As well as giving it a sweet and sour touch using a mixture of honey and mustard. So, after searing it, coat your pork accordingly. Serve with butter-sauteed turnip and fennel further cooked in turmeric-flavored heavy cream. This makes for a fine creamy sauce.

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Ingredients Needed for Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip

⅓ cup almonds
⅓ cup walnuts
2 tablespoons of honey
1 tablespoon mustard
2 teaspoons of vegetable oil
12 ounces of pork tenderloin, cut into 3 pieces
1 tablespoon butter
1 medium fennel, wedged
1 medium turnip, sliced
salt
⅓ cup heavy cream
2 teaspoons of rainbow peppercorns
1 teaspoon turmeric

How to Make Walnut-Crusted Pork Tenderloin With Creamy Fennel and Turnip

  1. Add the almonds and walnuts to the blender. Crush them. Set aside.
  2. Add the honey and mustard to a small bowl. Mix them until even.
  3. Heat the vegetable oil in a skillet over medium-high heat. Add the pork tenderloin and fry it for 4 minutes.
  4. Coat the seared tenderloin pieces with honey mixture and then with almond-walnut mixture.
  5. Transfer them to a heat-proof pan and bake for 15 minutes at 360⁰F/180⁰C.
  6. Melt the butter in a skillet over low heat. Add the fennel and turnip. Stir them in and season with salt.
  7. Add the heavy cream and stir it in. Season with rainbow peppercorns and turmeric. Stir in, then remove from heat. Serve with cooked tenderloin.
Asian Pork Dumplings

Asian Pork Dumplings

Asian dumplings, potstickers, jiaozi, gyoza … No matter how you name them, they are a super-duper appetizer. Prepare the stuffing for them from sesame and soy sauce-flavored pork mince mixed with egg, onion, and garlic. The rest is pan-frying and pan-steaming them to finger-licking bites.

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Ingredients Needed for Asian Pork Dumplings

For the dough:

1 cup flour
salt
⅓ cup hot water

For the stuffing:

12 ounces of pork mince
1 medium onion, minced
1 egg
3 garlic cloves, crushed
2 teaspoons soy sauce

How to Make Asian Pork Dumplings

For the dough:
  1. Strain the flour into the dough mixer bowl. Season with salt and add the hot water. Mix until you have a dough.
  2. Form it into a ball, wrap it in plastic and refrigerate for 30 minutes.
For the stuffing:
  1. Add the mince, onion, egg, garlic, soy sauce, and sesame oil to a bowl. Mix until even.
  2. Dust the work surface with flour. Form dough discs 2.5 – 3 inches in diameter using the rolling pin. We’ve got 12 of them.
  3. Top each disc with approximately 1 ounce of ground meat. For each one, fold upwards two opposing sides of the disc. Wrap and pinch them along the opposing edges on top the stuffing, so that they somehow resemble half-moons.
  4. Transfer them to a roomy flour-dusted baking pan, cover it with a kitchen towel and let them rest for 15 minutes.
  5. Heat 2 teaspoons of vegetable oil into a larger skillet over medium heat. Place the dumplings upwards and fry for 2 minutes, or until the base is golden brown.
  6. Add the water into the pan and quickly cover with the lid. Cook for 6 minutes. Transfer on a serving tray.
Smoked Pork Belly, Eggplant and Polenta Casserole

Smoked Pork Belly, Eggplant and Polenta Casserole

Polenta casseroles always tend to surprise with their load of goodies hidden between layers of creamy polenta. Ours gets upgraded by the dripping mega-delicious smoked pork belly. We further enhance it with sour and tangy pan-cooked eggplant slices and a generous load of tomatoes.

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Ingredients Needed for Smoked Pork Belly, Eggplant and Polenta Casserole

4 teaspoons of vegetable oil
½ medium eggplant, sliced (12 slices)
7 ounces of smoked pork belly, diced
2 garlic cloves, crushed
10 ounces of canned tomatoes
salt
2 teaspoons of dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
4 cups of water
1 cup cornflour
1 ½ cups of feta cheese, crumbled

How to Make Smoked Pork Belly, Eggplant and Polenta Casserole

  1. Heat 2 teaspoons of oil in a skillet over low heat and add the eggplant slices. Cook them until softened.
  2. Heat a skillet over medium heat and add the diced pork belly. Fry and stir until crispy and translucent. Transfer to a small bowl and set aside.
  3. Turn the heat to lower and use the same skillet with the pork belly drippings to cook the garlic until golden. Then add the canned tomatoes and stir them for 30 seconds or so.
  4. Season with salt, dried oregano, dried basil, and dried thyme. Stir them in and cook for 30 seconds. Set aside.
  5. Salt and heat the water in a medium pot over low heat. Gradually add the cornflour while continuously whisking. Whisk and boil for 20 minutes. Remove from heat.
  6. Drizzle the remaining vegetable oil into a 10 x 7 x 1.5 inches (25 x 17 x 4 cm) baking dish. Layer 1/2 of the polenta in it, add 6 eggplant slices and cover them with the tomato mixture.
  7. Add the remaining eggplant slices, layer 1/2 of the feta cheese over them, add some of the fried pork belly dices and, finally top with the remaining polenta, feta cheese, and pork belly. Bake for 15 minutes at 360⁰F/180⁰C.
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