What to do With Leftover Pork

Pork 'n' Penne Skillet

2 tablespoons all-purpose flour
1 teaspoon chili powder
3/4 teaspoon salt
3/4 teaspoon pepper
1 pound boneless pork loin chops cut into strips
2 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped sweet red pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 tablespoon butter
3 cups milk
1 can tomato sauce
2 cups uncooked penne

In a large resealable bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time and shake to coat.

In a large skillet, cook the pork, mushrooms, onion, red pepper, oregano and garlic in oil and butter over medium heat for 4-6 minutes or until pork is browned.

Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until juices run clear and pasta is tender.

Nutritional Information: 1 cup equals 264 calories, 10 grams fat, 26 grams carbohydrates, 2 grams fiber

Slow-Cooked Sweet and Sour Pork

2 tablespoons plus 1 1/2 teaspoons paprika
1 1/2 pounds boneless pork loin roast, cut into 1-inch strips
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
1 medium onion, chopped
1 medium green pepper, chopped
1/4 cup cider vinegar
3 tablespoons brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice, optional

Place paprika in a large resealable plastic bag. Add pork, a few pieces at a time, shake to coat. In a non-stick skillet, brown pork in oil in batches over medium-high heat. Transfer to a 3 quart slow cooker.

Drain pineapple, reserving juice, refrigerate the pineapple.Add the pineaaple juice, onion, green pepper, vinegar, brown sugar, soy sauce, Worcestershire sauce and salt to slow cooker; mix well. Cover and cook on low for 6-8 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into pork mixture. Add pineapple. Cover and cook 30 minutes longer or until sauce is thickened.  Serve over rice if desired.

Nutritional Information: 1 cup pork mixture equals 312 calories, 10 grams fat, 28 grams carbohydrate, 2 grams fiber

Teriyaki Pork

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In a large non-stick skillet or wok, stir fry the pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir fry for 2-3 minutes. Add cabbage and green onions; stir fry for 2-3 minutes or until the vegetables are crisp tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Nutritional Information: 1 1/2 cups stir-fry mixture 302 calories, 11 grams fat, 20 grams carbohydrates, 5 grams fiber