Category: Pork

Sweet and Sour Pork

This was super duper good.  Even my picky kid liked it!

1 Tbsp olive oil

2 Tbsp hoisin sauce

2 tsp packed brown sugar

1 tsp soy sauce

1/4 tsp ground ginger

1/2 pound boneless lean pork loin, cubed

1 red bell pepper, seeded and cut into 1 inch pieces

3 scallions, sliced

1 cup drained canned unsweetened pineapple chunks (reserve 1 Tbsp juice)

 In a large skillet or wok, heat the oil.  In a gallon size plastic bag, mix the hoisin sauce, brown sugar, soy sauce and ginger; add the pork.  Seal the bag, squeezing out the air; turn to coat the pork.  Let the bagged pork stand while you cook the vegetables.

In the skillet, stir fry the bell pepper and scallions until softened, about 5 minutes.  Transfer to a plate.

Transfer the pork to the skillet, reserving the marinade; stir fry the pork until browned, about 2-3 minutes.  Add the marinade, pineapple, and pineapple juice; stir fry until the pork is cooked through, about 5 minutes longer.  Return the vegetables to the skillet and heat to serving temperature, about 2 minutes.

Makes 4 servings for 4 ww points each, 166 cal, 7 g fat


Parmesan-Crusted Pork Chops

My husband liked these so much, he ate two!  Guess it wasn’t weight watchers after that! lol

4 (4oz) boneless center-cut loin pork chops (about 1/2 inch thick)

1 egg white, lightly beaten

1/2 cup panko (Japenese breadcrumbs)

1/4 cup grated Parmesan cheese

1/4 tsp salt and pepper, each

1 Tbsp extra virgin olive oil

4 lemon wedges

2 tsp chopped fresh thyme

Place pork between 2 sheets of plastic wrap; pound to an even thickness (about 1/4 inch).

Place egg white in a shallow dish.  Combine panko, cheese, salt, and pepper in a shallow dish.  Dip pork in egg white; dredge in panko mixture, pressing gently with fingers to coat.

Heat oil in a large skillet over medium heat.  Add pork; cook 3 to 4 minutes on each side or until lightly browned.  Squeeze 1 lemon wedge over each pork chop; sprinkle evenly with thyme. (I didn’t use the lemon or thyme because my family is not a big fan.  It was still fantastic)

Yields 4 servings of 1 pork chop each for 6 ww points, 253 calories, 12 g fat, and 0.6 g fiber

NC BBQ pork tenderloin with Mop sauce

This is so delicious!  The tenderloin gets rubbed with a dry spice rub and then you serve it in a vinegary, spicy sauce that gets “mopped up” with a piece of bread.

2 Tbsp packed dark brown sugar

1 Tbsp paprika

1 Tbsp chili powder

1 1/2 tsp cumin

1 tsp salt

1/4 tsp cayenne

pepper to taste

1/3 cup ketchup

1/4 cup cider vinegar

2 Tbsp molasses

2 tsp Worcestershire sauce

2 pork tenderloins (about 1 1/2 pounds)

Spray the grill rack with nonstick spray; prepare grill for indirect heating.

*This is from the Sizzle It Weight Watcher cookbook:

This grilling method is designed for larger pieces of meat that would char before they were cooked through if grilled using the direct method.  In indirect grilling, the food is placed near-not over- the heat, which enables the food to cook slowly and evenly.  It’s ideal for cooking roasts, racks of ribs, briskets, whole chickens, whole turkeys, and other large cuts of meat.

For gas grills, preheat one burner (for grills with 3 or more burners, preheat the two outer burners) to the desired temperature.  Place the food on the grill rack over the unlit burner.  Close the grill lid and grill as directed.

For charcoal grills, mound the hot coals to one side of the grill, and prepare the fire to the desired temperature.  Place a disposable foil drip pan next to the coals on the unheated portion of the grill to catch any drippings.  Place the food on the grill rack over the unheated portions of the grill.  Close the grill lid and grill as directed.

To prepare the spice rub, combine the brown sugar, paprika, chili powder, cumin, salt, cayenne, and pepper in a bowl.  Rub half of the mixture all over the pork and let stand 15 minutes.

Meanwhile, to prepare the Mop sauce, combine the ketchup, vinegar, molasses, and Worcestershire sauce in a bowl.

Rub the pork with the remaining spice rub.  Place over the indirect heat section of the grill.  Grill 15 minutes.  Turn the pork and grill until it reaches 160 degrees, 12-15 minutes longer.  Remove from the grill, cover loosely with foil and let stand 10 minutes before slicing.  Serve with the Mop sauce.

Makes 6 servings.  One serving is 3 ounces of meat with about 2 Tbsp of sauce for 4 points, 210 calories, 5 g fat, and 1 g fiber.

Roasted Pork Tenderloin

Roasted Pork Tenderloin

1 spray of cooking spray

2 tsp dried thyme

2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 tsp black pepper

2 tsp olive oil

2 pounds lean pork tenderloin

Preheat oven to 400.  Coat shallow roasting pan with cooking spray.

Combine spices.

Rub oil all over pork.  Sprinkle spice mixture all over pork.

Roast until thermometer reads 160… about 30 minutes.

Let stand 10 minutes before slicing.

3 oz per serving

3 weight watcher points per serving