pork recipe

1020 – Golden Pan Sauteed Pork Tenderloin

Golden Pan Sauteed Pork Tenderloin

1-1 1/2 lbs pork tenderloin (silver skin removed)
2 whole eggs
1 tbsp milk
3 tbsp stone ground Dijon mustard
1 cup panko bread crumbs
cooking oil to coat pan
Prepare wet ingredients (batter); blend eggs, milk and mustard
Prepare dry ingredients
Coat pork tenderloin in wet ingredients

Cover battered pork tenderloin in breading and refrigerate in plastic wrap for about 4 hours to firm up
Slice trimmed pork tenderloin on a bias at 1/2 inch thick to create medallions
Preheat pan over medium high heat with no oil
Add oil and let heat up for a few seconds
Carefully place pork medallions into the oil making sure not to splash hot oil on yourself
Turn heat to low
Fry until a golden brown crust forms on the bottom of the pork, about 90 seconds
Flip pork loin and take off heat
Allow pork to continue cooking indirectly in the hot pan away from the hot eye
until internal temperature hits 160 degrees Fahrenheit
Rest cooked tenderloin for about 2 min before serving with your favorite creamy dijon mustard sauce.
Discard the hot and dirty oil safely and properly

Chef Thomas & Edmund Woo
Saskatoon Lodge

Peggy Denny Show 18 032 – Recipe #1020, Part 1

Peggy Denny Show 18 032 – Recipe #1020, Part 2

fish pasta pork recipe vegetable

1004 – Salmon Over Spinach Pasta With Vegetable Medley

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:

1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)
Cooked with olive oil.
Salt/pepper to taste.
Pre-boil Tortellini Pasta with fresh garlic.


portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Chef Rodney Harris

The Peggy Denny Show 17-025, Part 1 – Recipe 1004

The Peggy Denny Show 17-025, Part 2 – Recipe 1004

dessert fruit pork recipe salad vegetable

1003 – Peach-Mustard Glazed Pork Tenderloin

Peach-Mustard Glazed Pork Tenderloin

2 pork tenderloins
Salt and pepper to taste
Olive oil

Season tenderloins generously with salt and pepper. Sear meat in olive oil over medium high heat.
2 tablespoons melted butter
1 tablespoon onion powder
1/2 cup peach preserves
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes

Combine ingredients and brush over seared tenderloins.
Cover and bake at 400 degrees Fahrenheit for 20 minutes. Allow meat to rest 10 minutes before slicing. Slice into medallions and spoon pan drippings over top just before serving. Glaze is also great on baked ham.

Pimento Cheese Devil Eggs

12 boiled eggs, peeled and cut in half lengthwise
1/3 cup mayonnaise
2 teaspoons hot sauce
1/4 teaspoon salt
1/2 cup shredded cheddar cheese
1 (4-ounce) jar pimentos, drained and chopped
1 green onion, finely chopped

In medium bowl, mash egg yolks with mayonnaise, hot sauce and salt until smooth. Fold in cheddar, pimentos and green onion.
Spoon mixture into egg whites.
Serve immediately or cover and refrigerate until ready to serve.
Garnish each egg with olive half or paprika if desired.

Roasted Radishes

1 pound radishes, washed and trimmed
Olive oil

Toss radishes with olive oil and salt.
Roast at 400 degrees Fahrenheit for 25 minutes.
Should be fork tender. Serve hot.

Not Your Average Carrot Salad

1 pound shredded carrots
1/2 hot chile, seeded and minced
2 cloves garlic, minced
1 tablespoon honey
1/3 cup rice vinegar
Sesame seeds

Add shredded carrots to large bowl. In small bowl whisk together next 6 ingredients. Pour over shredded carrots and mix well. Sprinkle with sesame seeds. Chill in refrigerator 2 hours (or overnight) for best flavor.

Meringues with Jam

6 egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
1 1/4 cups sugar

With an electric mixer on medium speed, whisk egg whites, cream of tartar and salt for 3 minutes. With the mixer still running, add sugar, one spoonful at a time. Continue mixing on medium speed until meringue is thick and holds stiff peaks (about 6 minutes total.)

Line a baking sheet with parchment paper. Portion on large dollops of meringue and use spoon to indent center to form a bowl shape. Bake at 250 degrees Fahrenheit for 1 hour 20 minutes, turning halfway through. Fill each meringue with jam and serve.

Rhonda Matthews
Clemson Cooperative Extension Food Safety and Nutrition

The Peggy Denny Show 17-019, Part 1 – Recipe 1003

The Peggy Denny Show 17-019, Part 2 – Recipe 1003

beef fruit pork recipe snack vegetable

854 – Kale Sauté, Mainstay Meatloaf, Winter Squash Puree

Kale Sauté

2 T olive oil
4 cups finely chopped kale
Salt to taste

Add oil to hot pan. Add well washed, shredded kale to hot pan. Sprinkle with salt to taste.
Sauté kale 1-2 minutes over medium-hight heat until slightly wilted.
Cover and allow to cook another 4-5 minutes until kale is tender.
Sprinkle lightly with vinegar or lemon juice before serving, if desired.

Mainstay Meatloaf

2 eggs, beaten
3/4 cup milk
1/2 cup breadcrumbs (or substitute crushed saltines or dry oatmeal)
1/2 cup small onion, chopped
1 pound lean ground beef
1/2 pound ground pork (or substitute pork breakfast sausage)
Salt and pepper to taste

Mix ingredients together until well combined.
Add meat mixture to loaf pan or form into loaf shape and place on rimmed baking sheet.
Bake at 350°F for 45 minutes to 1 hour
Combine 1/2 cup ketchup plus 2 T brown sugar. Brush onto top of meatloaf during last 20 minutes of cook time.
Remove from oven and let rest 10-15 minutes for easier slicing.

Winter Squash Puree

1 cup carrots, peeled and chopped
1 apple, peeled and chopped
1 acorn squash (or butternut squash), peeled and chopped
4 T butter
Salt to taste

Cover carrots, apple and squash cubes with water.
Simmer until fork tender.
Drain vegetables. Add cooked vegetables plus butter to food processor and blend until smooth.
Serve hot. Tastes great plain or sprinkled with toasted walnuts.
Like soup? Add milk or half & half while processing until soup consistency is reached.
Creamy delicious and loaded with nutrition.

No Bake Protein Bites
Everyone’s favorite!

1/4 cup quick cooking oats
2 Tablespoons sliced almonds, toasted

Mix together in food processor and grind into fine crumbs. Set aside to use as coating on finished product.

1 1/2 cups quick cooking oats
1 cup dried fruit (your choice of variety)
1/2 cup nut butter
1/4 cup honey
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
2 Tablespoons coconut
2 Tablespoons sunflower seeds

Mix ingredients in food processor or stand mixer until well combined.
Roll mixture into 1″ balls.
Roll balls in oat/almond crumbs until completely coated.
Store layered between parchment paper in an airtight container.


Rhonda Matthews
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe 854 Pt 1

The Peggy Denny Show – Recipe 854 Pt 2

pork recipe

787 – Savory Pork Tenderloin

Savory Pork Tenderloin

Pork is an affordable protein choice for the family. When selecting any type of meat, look for cuts that are naturally lean such as those ending in “-loin.”

1 pound pork tenderloin
1/4 cup soy sauce
3 tbsp honey
1 tbsp chopped garlic
1/8 tsp ground ginger

Slice pork tenderloin into half-inch think rounds. Mix remaining ingredients thoroughly to create a marinade. Pour marinade over meat, cover and allow to stand in refrigerator 30 minutes to 1 hour. Cook tenderloin in lightly oiled skillet over medium high heat until cooked thoroughly, approximately 4 minutes per side.

Herbed Tomato slices

4 large ripe tomatoes
1/2 cup dry Italian seasoned breadcrumbs
3 tbsp grated Parmesan cheese
1/2 tsp dried basil
1 tablespoon margarine, melted

Slice tomatoes approximately half-inch think. Place slices into large baking dish coated with non-stick cooking spray. Combine breadcrumbs and remaining ingredients; mix well. Sprinkle evenly and generously over tomatoe slices. Bake at 350F for 25 minutes. Serve hot.

Rhonda Matthews

fruit pork recipe vegetable

739 – Pinto Beans Ole’

Pinto Beans Ole’

1-16 ounce bag dry pinto beans
8 cups water
1-16 ounce jar salsa
4 cups water

Sort dry pintos and discard any shriveled, odd beans. Soak beans overnight in 8 cups water.
Discard soaking water once the beans have rehydrated.
Cook beans with remaining ingredients on low setting for 3-4 hours in crockpot.

Crispy Pork

1 pound fresh pork, cut into cubes
1 tablespoon oil
1 tablespoon ground cumin
Salt to taste

Heat oil in skillet over medium high heat. Add pork cubes and saute quickly until browned and just crispy. Add cumin and salt and stir. Serve immediately.

Favorite Spinach

1 pound frozen spinach, thawed
2 tablespoons margarine
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons flour
1 cup skim milk
2 tablespoons parmesan cheese

Melt margarine over medium heat in a small pot. Add garlic powder and onion powder, stirring to combine. Add flour, and whisk until smooth. Cook 3-4 minutes then add skim milk, stirring continually until white sauce forms.

Pour white sauce over thawed spinach and gently stir to combine. Sprinkle with parmesan cheese and bake at 350 degrees F for 20 minutes or until bubbly. Serve immediately.

Pineapple Perfection

1 can (20 ounces) pineapple
1 container lemon yogurt
Juice of 1 lime
2 tablespoons sugar
1 cup ice

Add all ingredients to blender and puree until completely smooth. Serve immediately.

Rhonda Matthews

fall fruit pork recipe vegetable

732 – Easy Herb Pork Chops

Easy Herb Pork Chops

2 tablespoons canola oil
2 pork boneless chops
1/2 teaspoon salt
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon black pepper

Combine all spices thoroughly and set to side.
Add oil to skillet over medium high heat.
Sprinkle spice mixture evenly over each side of chops. Place chops in heated pan and cook 4-5 minutes per side until golden brown.

Stir Fry Cabbage

2 cups shredded cabbage
1 cup water
1 teaspoon onion powder
Salt and pepper to taste

Add cabbage and water to skillet over medium-high heat and continuously stir until tender crisp. Season well with onion powder, salt and pepper. Serve immediately.

Even tastier when sprinkled with vinegar just before eating!

Sweet Potato Surprise

2 medium size sweet potatoes
2 slices bacon, chopped fine
Preheat oven to 350F.

Wash potatoes to remove any dirt or grit. Bake potatoes approximately 45 minutes or until fork tender.
Cut potatoes in half lengthwise and scoop out pulp, reserving potato shells.
Combine pulp, chopped bacon, honey, and margarine.
Refill potato shells and serve.

Sweet and savory! For an even easier option, omit the shells and simply serve the mashed potato mixture.

Stovetop Baked Apples

2 large apples, peeled cored and diced
2 teaspoons margarine
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1/2 cup shredded cheddar cheese

Melt margarine in skillet over medium heat. Add apples, cinnamon and nutmeg. Stir to coat apples in spices. Add water to skillet and cook until reduced to thick syrup, approximately 5 minutes.
Add shredded cheese and stir to incorporate. Serve immediately.
All the flavor of baked apple pie with cheese on top, but none of the work or the wait!
Apples are hot, sweet, and cheesy with just a little crispness. Yummy!
Deglaze pan with juice in place of water for an even sweeter flavor!

Rhonda Matthews

asian pork recipe

704 – Traditional Chinese Wonton

Traditional Chinese Wonton

This is a simple recipe for wonton with pork filling. Deep-fry or boil in soup as desired.
4 Servings


1/2 pound ground pork
1 teaspoon minced ginger
1 or 2 eggs
½ tsp sea salt
1 teaspoon canola oil or sesame oil
Pinch of Szechuan pepper powder* or black pepper powder
2 spring onion, chopped
Wonton wrappers, 1 package or as needed

Mix the ground pork with the minced ginger, eggs, salt, oil and pepper powder.
Take one wonton skin. Place the filling in the center.

Fold into a triangle. Dampen the corners. Cross one end over to the opposite side and press. Check to see that there are no places the filling can leak out. (This part is a little tricky and may take some practice before you can form a nice looking wonton.)

Pork, Peppers & Pickle Stir-Fry

This is a healthy colorful dish, popular in southwest China. You’ll feel happy after you eat it.
4 Servings


1/2 pound lean pork, sliced
1 green, 1 yellow and 1 red pepper, sliced
1 small package Szechuan pickled vegetable *
1 teaspoon sliced ginger
2 cloves garlic, sliced
1 teaspoon corn starch
1 tablespoon Chinese spicy bean paste*
1 pinch Szechuan pepper*
Pinch of salt
2 tablespoons canola oil

In a bowl combine the pork with ginger, garlic, corn starch, bean paste, Szechuan pepper and salt.
In a wok or pan, heat oil over medium heat. Add the mixed pork and cook 1 minute over high heat, stirring frequently until you smell garlic aroma. Add peppers and pickle. Cook 2 minutes.
Serve over rice.

Bok Choy & Mushroom Stir-Fry

This is a simple dish with high nutritional content.
4 Servings


2 bok choy clusters, chopped
2 large mushrooms, thickly sliced
1 tablespoon canola oil
2 cloves garlic, sliced
Pinch Szechuan pepper*
1 dry red pepper
¼ teaspoon salt

In a wok, heat oil over medium-high heat. Add garlic, Szechuan pepper, dry red pepper, until you smell garlic aroma. Stir in bok choy and mushrooms, stirring frequently. Cook 2 minutes.
Serve over rice.

* Available in most Asian markets.

Mei Li Trapasso

mexican pork snack

682 – Baked Enchilada

Baked Enchilada

1 (16-ounce size) container Versatile Veggies® Pico De Gallo
1 ½ pound ground chuck
1 tablespoon oil
1 (15-ounce size) can black beansg
1/3 cup Lite Italian Dressing
2 ½ teaspoons taco seasoning mix
6 (8-inch) corn tortillas
1 ½ cups sour cream
2 cups Mexican style cheese

Lightly grease a 13-inch x 9-inch casserole dish and set aside. Spoon Pico De Gallo in a colander to drain well. Meanwhile, brown ground chuck in oil, cooking until well done. Drain cooked ground chuck well and combine with well drained Pico De Gallo. Stir in black beans, dressing and taco seasoning. Place 3 of the tortillas in the prepared baking dish. Spoon ½ of the beef mixture on top or tortillas. Spoon ½ sour cream over meat mixture, then sprinkle ½ cheese over the sour cream. Top with the remaining tortillas. Spoon the remaining beef mixture over the tortillas followed by the remaining sour cream and the remaining cheese. Cover with foil. Bake in a 400 degree oven for at least 30 minutes. Uncover and bake for at least 10 additional minutes or until cheese is melted and casserole is heated throughout. Let stand a few minutes before serving.

Yield: 8-10 servings.

Greek Dip with Pico De Gallo (April, 2009)

2 (7-ounce size) containers Versatile Veggies® Pico De Gallo
1 (15-ounce size) can Black Beans, well drained and rinsed
1 (6-ounce size) container Feta Cheese
½ cup Greek Salad Dressing
Tostitos or Tostitos Scoops

Combine the first four ingredients, mixing until well blended. Refrigerate at least 2 hours before serving for flavors to blend. Serve with Tostitos or Tostitos Scoops.
Yield: 10-12 servings.

Pico Strata with Ham

– 1 tablespoon butter
– 1 (7-ounce size) container Pico De Gallo
– 2 cups Canadian bacon, finely chopped
– 1 (12-ounce) sourdough bread, cut into cubes
– 1 ½ tablespoons brown mustard
– ½ teaspoon salt
– ½ teaspoon pepper
– 4 egg whites
– 2 eggs
– 2 cups finely shredded Mexican cheese

Sauté Pico De Gallo in butter; remove from heat and stir in Canadian bacon. Spoon 3 cups of sourdough bread in the bottom of a lightly greased 3-quart casserole dish. Top with ½ Pico mixture. Repeat with bread, then Pico mixture. Combine the brown mustard, salt, pepper, egg whites, eggs, and cheese, stirring until all ingredients are well blended. Pour egg-cheese mixture over the bread and vegetables. Cover and refrigerate overnight or at least 8 hours prior to baking. Let casserole stand at least 30 minutes at room temperature before baking. Uncover and bake at 350 degrees 40 minutes or until golden brown. Let set at least 5 minutes before serving.
Yield: 8-10 servings.

Collard and Sausage Dip

1 (1-pound size) package NATURES GREENS Bagged Collards
1 (1-pound size) bulk pork sausage
2 packages (8-ounce size) Neufchatel cream cheese, softened
½ cup mayonnaise
1 (8-ounce size) container sour cream
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry 2 cups of the cooked collards. Refrigerate overnight. To prepare the dip, cook sausage until done. Drain well and remove any excess fat by patting with a paper towel. Crumble sausage and set aside. Beat the softened cream cheese, mayonnaise, sour cream, and garlic together until smooth. Stir in the Parmesan and Mozzarella cheeses, chopped collards, and cooked sausage. Transfer to a very lightly oiled 13 ½ x 9 casserole dish. Bake in a 350° oven for 25 minutes or until brown and bubbly. Serve with grilled mini toasts or any crunchy bite-size bread pieces.
Yield: 20 generous servings.

(Opt.) Immediately after removing from oven, sprinkle with a little shredded Parmesan and Mozzarella cheeses.

Donna Bundrick-Griffin

dessert fruit pork recipe summer

658 – Sautéed Pork with Balsamic Glazed Peaches

Sautéed Pork with Balsamic Glazed Peaches

1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless center-cut loin pork chops
1 tsp. olive oil
1 cup onion, finely chopped
3 peaches, thinly sliced
2 T brown sugar
1 T balsamic vinegar

1. Season pork chops with chili powder, salt and pepper.
2. Heat a large nonstick skillet over medium heat.
3. Add 1 tsp. olive oil to skillet.
4. Add pork chops to pan; cook for 3 minutes on each side or until done.
5. Place pork chops on serving platter. Cover and keep warm.
6. Add onion to skillet; cook until tender.
7. Stir in peaches, brown sugar and balsamic vinegar. Cook until slightly thick, stirring constantly.
8. Serve over pork chops.

Yield: 4 servings

Summer Peach Cobbler


5 cups peaches, sliced
1/3-2/3 cup sugar
1/4 cup water
1 T cornstarch


1 cup flour
2 T sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter
1 egg
1/4 cup milk
2 tsp. sugar
1 tsp. ground cinnamon

1. Forfilling, in a sauce pan combine peaches, sugar, water and cornstarch. Cook and stir until slightly thick and bubbly.
2. To make the topping, stir together the flour, 2T sugar, baking powder, salt and 1/2 tsp. cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.
3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten.
4. Pour filling into a 2-qt. baking dish. Using a spoon drop topping into mounds on top of filling.
5. Sprinkle topping with remaining sugar and cinnamon.
6. Bake at 350ºF for 20-25 minutes or until topping is golden brown.

Yield: 6 servings

Kimberly Baker