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MomTalk.com November 24, 2017:   The women's magazine for moms about children, family, health, home, fashion, careers, marriage & more


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Creative Pork Menu Themes & Recipes

porkbruschetta.jpg
Pistachio-Crusted Pork Tenderloin Bruschetta

1 pound pork tenderloin
3/4 cup lightly packed fresh parsley leaves
3/4 cup pistachio nuts OR slivered almonds
2 tablespoons grated lemon peel (about 2 lemons)
1/4 teaspoon salt
1/4 cup fresh lemon juice
4 oz. soft, mild goat cheese, spinach-artichoke cheese spread OR olive tapenade
1/2 of 24-inch-long baguette, diagonally sliced and lightly toasted

At-the-Park Celebration Picnic
Mother's Day, graduations, anniversaries and birthdays-all causes for an outdoor party. Whether it's an early evening, under-the-canopy appetizer-and-wine affair or an all day family-at-the-park cookout, pork makes for a perfect menu selection. So versatile, it can be dressed up or down to suit the occasion.

porkbruschetta.jpg
Pistachio-Crusted Pork Tenderloin Bruschetta

1 pound pork tenderloin
3/4 cup lightly packed fresh parsley leaves
3/4 cup pistachio nuts OR slivered almonds
2 tablespoons grated lemon peel (about 2 lemons)
1/4 teaspoon salt
1/4 cup fresh lemon juice
4 oz. soft, mild goat cheese, spinach-artichoke cheese spread OR olive tapenade
1/2 of 24-inch-long baguette, diagonally sliced and lightly toasted

Cooking Directions
Heat oven to 425 degrees F. Place parsley and nuts in blender or food processor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt; lightly mix until combined.

Place lemon juice in pie plate. Dip pork tenderloin in juice; coat in nut mixture using waxed paper to firmly press nut mixture on pork.

Place pork on rack in shallow roasting pan. Roast in heated oven for 20-30 minutes or until internal temperature is 155 degrees F. Cool pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.

To serve, carve pork into 1/2-inch-thick slices. Lightly spread baguette slices with cheese or tapenade. Place pork on top.

Makes 18 appetizers

Garnish Suggestions:
Dollop tops with additional cheese and/or sprinkle with snipped parsley, chives or green onion; chopped pistachio nuts; long shreds of lemon peel

Serving Suggestions
Exploding with flavor-nuts, parsley and lemon create a savory and attractive "crust" on the pork, and purchased spreads add an unforgettable finish.


Grilled Leg of Pork

1 4-pound boneless leg of pork
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced

Cooking Directions
Prepare medium-hot banked fire in covered kettle-style grill. Place pork over indirect heat, cover grill and grill for 1 1/2-2 hours, until internal temperature, measured with a meat thermometer, registers 150-155 degrees F. Meanwhile, for sauce, in a small bowl combine chili sauce, vinegar, lemon juice, mustard and garlic; mix well. Brush pork frequently with sauce during the last hour of grilling time. Let pork rest for 10 minutes before slicing to serve.
Serves 8-12.

Wine suggestion: Serve with well-chilled beer or a chilled Chardonnay

Serving Suggestions
Grill-roast a fresh leg of pork for something different from the grill. Serve grilled pork in sandwich buns with corn and black beans salad, macaroni salad, sliced tomatoes in vinaigrette.


A Prize-Winning, Race-Day Potluck
If you're looking for a way to turn up the excitement this spring and summer, check out the Pork Racing schedule at the nearest speedway. Or, plan a day out at your own local event. Afterwards, gather together friends and family for a "team" potluck picnic, in which you supply the pork dish; they supply the sides and beverages.

sausagepeppers.jpgItalian Sausage and Pepper Heroes

4 pounds sweet or hot Italian sausage links, 16 pieces
4 red bell peppers, stemmed, seeded and sliced into 1/4-inch strips
4 green bell peppers, stemmed, seeded and sliced into 1/4-inch strips
2 tablespoons olive oil
6 large sweet onions, peeled and thinly sliced
6 cloves garlic, crushed
Salt, to taste
Ground black pepper, to taste
16 long sandwich rolls, sliced lengthwise and toasted

Cooking Directions
In large skillet sauté peppers in oil until soft, about 5 minutes. Add onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat at serving time or serve at room temperature.

Prepare fairly hot fire in grill. Grill sausage directly over hot fire, turning occasionally, until done, about 10 minutes total. Place sausage links in rolls, add generous helping of sautéed peppers and onions.

Serves 16.

Wine suggestion: Serve with a medium-bodied red – a Shiraz or a Pinot Noir-or chilled beer.

Serving Suggestions
These hearty and simple sandwiches are a street fair favorite, which can be enjoyed at home. Serve with creamy cole slaw, assortment of sweet, hot and dill pickles, chips and watermelon wedges.


Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2 pork tenderloins (about 2 pounds total), trimmed

Spice Rub:
1 tablespoon chili power
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
Juice of 1 lime

Cooking Directions
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Serves 8.

Serving Suggestions
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.



Categories: Food & Recipes, MomShare,


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