Pork Stir Fry with Apple and Mango Chutney

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Something a little different from the norm from a ‘Desperation Dinners’ news clipping.  Just another way of saying you can get this one on the table pretty fast. But, as they say, fancy enough for company, but simple enough for just a midweek meal.   (This is not my photo and it doesn’t really look like this because the meat is cut into small pieces, but need a placeholder. Though this photo does make me think I could do this with pork steaks too.)

Serves 4

  • 1/3 cup flour
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 Tbsp. vegetable oil (divided use)
  • 1 pound pork tenderloin  (I’ve used pork loin chops too)
  • 1 large tart apple such as Granny Smith (about 1 cup chopped)
  • 1/2 cup mango chutney (we like hot chutney, but either works)
  • 1/4 raisins
  • 1/4 cup water
  • 1-2 chopped green onions (optional)

Place flour, thyme, salt, and black pepper in a gallon-size zipper-top plastic bag and shake to mix. Cut pork into 1/2-inch-thick slices. (Some pieces may look more like strips.) Place in plastic bag and shake to coat well.

Heat 1 Tbsp. oil on medium-low in a 12-inch non-stick skillet. Shake excess flour from each piece of meat and add it to the hot oil in the skillet. Discard the bag and flour mixture.

Raise the heat to medium. Cook pork for about 4 to 5 minutes on the first side. Turn the meant and drizzle the remaining oil around the pieces. Cook for another 5 to 7 minutes, or until the meat is just barely pink in the center.

While pork cooks, core and finely chop (do not peel) the apple. Stir the apple, chutney, raisins, and water together in a 2-cup glass measure. Microwave on high, covered with a paper towel, for 1 minute.

When the pork is done, reduce the heat to low, add green onions if using and add the apple chutney mixture. Stir to coat the pork well with sauce.   Serve over rice.


Published in: on April 1, 2017 at 8:15 pm  Leave a Comment  
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Pork Tenderloin with Roasted Apples and Onions


The fennel seeds on the pork give this recipe an exotic twist (for us). It’s so tasty and even better, it’s easy. I’ve made this several times and have never gone wrong other than possibly to not have enough of the apple/onion mixture.  My standard change is to always add garlic if the recipe hasn’t called for it.  I put in one minced clove when sauteeing the onions and apples. Oh, and I usually forget to salt the meat at the beginning as is called for. But, because the mustard is salty we have never missed it.

I think the original recipe may have called for a meat temperature of 150 F when removing it from the oven, but we don’t like our pork quite that pink. I’ve raised the temperature in my recipe, so alter the meat temperature to your own tastes as far as pinkness of the meat. The meat thermometer is a must for me when making this.

  • 1 large pork tenderloin (about 14 ounces)
  • 3 tablespoons olive oil, divided
  • 2 tablespoons whole grain (or regular) Dijon mustard
  • 2 teaspoons fennel seeds
  • 1 large onion, sliced
  • 2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
  • 1/2 cup dry white wine or apple cider

Preheat oven to 450 degrees F.  Season pork with salt and pepper

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate.

Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard.

Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; saute over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 155-160 F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 munutes. Cut pork on diagonal into 1/2 inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

Published in: on December 19, 2013 at 9:51 pm  Leave a Comment  

Chill out Chili

This is not chili in my book, but that’s the name of the recipe. It was a first-prize winner in a Pace Picante contest. Apparently it’s an original creation of Barbara Morgan of Concord, CA. Thank you, Barbara! We really love this dish.

  • 1-1/2 pounds pork tenderloin, cut into 3/4 -inch pieces (I cut up lean boneless pork sirloin chops. Also, I’ve never tried it, but I bet you could substitute Chicken if you’re not into pork.)
  • 2  cups coarsely chopped onion
  • 2 cloves garlic, minced or chopped finely
  • 1 TBSP vegetable oil
  • 1 TBSP chili powder
  • 1-1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1-3/4 cups Pace Picante Sauce (I usually buy the medium heat)
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • About 2/3 can (15 oz) corn, rinsed and drained (recipe calls for 10-oz frozen whole kernel corn, thawed, but the canned corn is fine)
  • Optional Toppings: sour cream, chopped green onions

Cook meat, onion and garlic in oil in large saucepan or Dutch oven, stirring frequently, just until meat loses its pink color, about 8 to 10 minutes. (I usually sear meat first before adding onions. Once I had grilled pork leftover so I used it in this recipe and that was the best, but anyway you cook it is fine.)

Sprinkle chili powder, cumin, oregano, and salt over meat; mix well to coat evenly.  Add remaining ingredients except toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes or until meat and vegetables are tender, stirring occasionally. Ladle into bowls; top as desired and serve with additional Pace Picante Sauce. Makes 6 to 8 servings, about 8 cups chili.

As usual in my kitchen, I will swap out the beans according to what I have in the cupboard.  I always use the black beans and corn, but I may substitute pinto or white beans if I don’t have kidney. I like to let this meld overnight, or if you can’t wait, it’s good to eat immediately as well. But leftovers are always very good. We use warm whole wheat flour tortillas to sop up all the good sauce.

If you don’t eat pork, you could probably use chicken or beef and just adjust the cooking times so the meat is tender. If you try a different meat let me know how it tastes.

Published in: on October 26, 2012 at 7:58 pm  Leave a Comment  
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Orange-Scented Pork and Tomato Stew

Summertime and I need  some one-pot meals I can make ahead so we can have leftovers and I’m not cooking every night.  Beef stew seems too much like a winter dish, but this yummy “light” stew with its delicate orange and mint flavors is perfect for this time of year.

  • 2 1/2 lbs boneless pork shoulder, cut into 2-inch cubes (I use boneless pork sirloin chops)
  • Salt and freshly ground pepper to taste
  • 2 TBL olive oil or more if needed
  • 2 cups diced (1/4 inch) onions
  • 1 TBL finely minced garlic
  • 2 cups (drained and chopped) peeled Italian plum tomatoes, from about one 28-oz. can (I’ve used canned diced or chopped tomatoes)
  • I TBL dark-brown sugar  (or to taste)
  • Zest of 1 orange, removed in 1 long strip with a sharp paring knife  (I used OJ concentrate to taste)
  • 3 cups chicken broth
  • 1 cup dry white wine
  • 4 carrots, halved lengthwise, then cut into 1-inch lengths (I probably used more carrots; I like to have as many carrots as I have pork.)
  • 4 TBL chopped fresh mint leaves (I’ve used dried mint if no fresh is available)
  • Noodles for serving (have used egg noodles and orchiette pasta)

1. Season pork generously with salt and pepper.

2. Brown the pork in the olive oil over medium-high heat, in batches if needed.  Set aside browned pork.

3. Reduce heat to low, adding more oil as needed, and cook the onions until wilted, about 10 minutes stirring occasionally.  Add garlic and cook about another minute.

4. Add tomatoes, sugar, orange zest (or OJ concentrate; I’ve used a couple of teaspoons; just taste and add until you feel it has enough.), chicken broth and white wine. Return pok to pot and bring to a boil.  Reduce heat to medium-low and simmer, partially covered, for 1 hour, or until pork starts to get tender. Stir in carrots and 2 TBS of the mint; season with salt and pepper.  Cook, partially covered until the carrots and pork are tender, about 15 minutes longer. Remove and discard orange zest. Taste sauce and determine if more chicken broth, OJ concentrate, or tomato is needed. Orange should be a light taste in the background; not overwhelming. Sprinkle with remaining 2 TBL of mint and serve over noodles.

Like most stews, I think this tastes even better if you make it a day or two ahead and let all the flavors meld. We had this dish in the photo the second time around as leftovers. The orchiette pasta was a little too al dente so we decided to throw the pasta in with the stew and let it cook another 3 or 4 minutes.  It was really good because the pasta pulled in all the flavors of the sauce.

Published in: on July 13, 2012 at 8:05 pm  Leave a Comment  
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Spicy Szechuan Pork Stew

A favorite recipe with a surprise ingredient — fennel seeds! Very tasty and easy to make.

  • 2 pounds boneless pork shoulder (Boston butt)  I usually use pork sirloin chops.
  • Flour
  • 2 Tablespoons vegetable oil
  • 1/4 cup naturally brewed soy sauce
  • 3 Tablespoons dry sherry
  • 2 cloves garlic, pressed (I mince)
  • 1 teaspoon minced fresh ginger root
  • 1/2 teaspoon crushed red pepper  (or to taste)
  • 1/4 teaspoon fennel seed, crushed (I always just throw in whole fennel seeds and probably double the amount)
  • 6 to 8 green onions, cut into 1-inch lengths, separating whites from greens
  • 2 large carrots, chunked (We always think the recipe could use at least twice this amount of carrots)

Cut pork into 1-inch cubes, coat with 3 tablespoons flour. Brown pork thoroughly in hot oil in Dutch oven or large pan over medium-high heat.

Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions and 1- 1/2 cups water. Cover pan, bring to a boil. Reduce heat and simmer 30 minutes.

Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender. Meanwhile, blend 1/4 cup water and 2 tablespoons flour; set aside.

Stir onion greens into pork mixture; simmer 1 minute. Add flour mixture; bring to boil. Cook and stir until mixture is slightly thickend. Serve over rice or noodles, as desired.  Yield 6 servings.

I served this with a Napa Cabbage salad, one of my mom’s specialties. Just slice the cabbage very thin. Mix in finely chopped onion to taste. Dressing is vegetable oil and apple cider vinegar mixed with a little water. Salt to taste (usually quite a bit!)  Let it set in frig. Before serving, taste to adjust dressing. Add freshly ground pepper.  Very refreshing, especially after this spicy stew.


Published in: on December 17, 2011 at 7:21 pm  Comments (2)  

Pork Loin with Maple Syrup Sauce and Mango Salsa

Mango Salsa made with whatever I happen to have — red and/or green peppers, persian cucumbers, red onions, garlic and lots of lime juice is always a great condiment to pork or chicken meals.  But I wanted some kind of “taste” on the pork loin.  This sauce was fast, easy, and yummy.
This makes sauce for a 1 1/4 lb pork tenderloin:
3/4 cup maple syrup (I’m sure I used less)
1 Tbl. orange juice concentrate
2 Tbl. BBQ sauce
2 Tbl. soy sauce
1 Tbl. Dijon mustard
1 Tbl. Worcestershire sauce
1 Tbl. curry powder
1 garlic clove, minced
1 tsp. toasted sesame seeds
Whisk all ingredients except sesame in a bowl and serve as a sauce for baked tenderloin. Sprinkle toasted sesame seeds on top.

The roasted veggies had 3 kinds of potatoes — russet, red and sweet, and of course those much loved brussel sprouts.

Published in: on November 21, 2010 at 1:26 pm  Leave a Comment  

The Glory that is Pork Tenderloin…

Oh those poor non pork-eating peoples! OK, a ham sandwich may be debatable, but  is there anything better than pork tenderloin?

Maybe I am spoiled because Ev has this great recipe with apples & carmelized onions that must be somewhere on this blog. But what if you want to have it more often and need variety? Ev found this one, or created it, a tenderloin variant with spinach and feta cheese. And there must be some secret with the carrots for that matter, because the whole meal is Sunday – special….. despite the looming work week 😦

By the way, yummy tenderloin is NOT a given.  There is an infamous COSTCO tenderloin that is a reject.  Not to ruin this post with ‘nasty’ but that is what Mya would call it. We bought it once but have wiped it from the memory banks. Chatting with our neighbor Ellen  recently brought it all back — she said she had bought one and the  ‘lemon-herb’ marinade haunted her for days.

Like us, she is either old enough, or Catholic enough so that tossing food is a sin, so hers has become a dilemma sitting in her freezer. Maybe as long as it is entombed there then we are free to enjoy the varieties of a well-prepared pork tenderloin!

Published in: on September 12, 2010 at 8:32 pm  Leave a Comment  

Ellen’s Chocolate Pudding with Cream Pie or Li’l Piggies’ Dinner

My wonderful neighbor Ellen supplies us with the best baked goods. She’ll call up after dinner and say, “Hey, would you like some pie? I baked a pie today and there’s too much for us.” I’ve tried to say no a couple of times because of the calories, but Louis always vetoes me and gets the pie, or cake, or whatever she has baked. And it’s always delicious.

Tonight she called and I hadn’t had dinner yet. So, I said yes and decided to have the pie for my dinner. How can that be? Well, it was a L’il Piggies day and we had been eating all day so this was a proper ending to that kind of a day.

We went to Coronado for lunch and tried a new place for us called Lil’ Piggy’s Bar-B-Q. The pulled pork sandwiches were the best, piled high with pork and coleslaw on top. (I know it looks like cheese in the photo, but it’s coleslaw.) Plus we had a side of “piggy tails” (curled french fries) and a side of onion rings. Note to self: Don’t order the rings next time; too greasy for me. Anyway, no wonder it’s called Lil Piggy’s. You feel like a big piggy after eating all that.

We spent all afternoon in Coronado, walking, listening to a band, watching the senior dancers, and just sitting and reading. Around 4:30 we decided to have an ice cream as we knew it would still be too hot at home. So we each had 2 scoops of very rich “Moo Time” ice cream and again walked and even chatted with a local who told us Li’l Piggies and Moo Time are owned by the same person.

I was not at all hungry when we got home at 6:30 and had no plans of eating anything else. However, when Ellen called offering pie, how could I refuse? As she said, chocolate pie is only good on the day it’s made. And that’s the story of why we had chocolate pudding with bananas and cream pie for dinner. OINK! OINK!

Published in: on September 4, 2010 at 8:19 pm  Leave a Comment  
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Mango Salsa on Pork Steaks

Mango salsa is my favorite summertime condiment to pork or chicken. This summer meal included a green bean salad with pine nuts, basil and vinegar/oil dressing. Also had some pre-cooked 6-grain rice which I fried up quickly with green pepper and mushrooms.

But the mango salsa on the grilled pork steak is the best. Lots of variations possible. This time I used chopped mango, cucumber, red onion, fresh mint, garlic and lime juice. Let it meld a bit, adjust for taste, and chill. I usually put in chopped red pepper (preferably nice & sweet). A bit of jalapeno pepper is good for a little “bite” and cilantro instead of, or in addition to mint is also fine. Some recipes suggest a touch of brown sugar or maple syrup in case you like more sweetness, or your mango isn’t sweet enough. Served on top of pork steaks or chicken fillets, mmm – yummy!

Published in: on August 23, 2010 at 9:59 am  Comments (2)  
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Broiled Pork Loin Steak

Broiled pork loin steaks with apple crouton topping.  Not spectacular, but tasty.  Thought we should have something a little different for New Years Day without a lot of work.  A Facebook “friend” was doing stuffed pork loin so that was a bit of inspiration.  Just sauteed chopped onions, apples, nuts, parsley and then threw in a few croutons which were actually herbed stuffing cubes.  I thought Marsala wine would be a good liquid as it’s a bit sweet.  All in all it was a pretty good topping; something different.  Brushed some dijon on the steaks and broiled them. Side dishes were long grain and wild rice and green beans sauteed with butter and almonds.

Published in: on January 1, 2010 at 7:33 pm  Leave a Comment