Pork Recipies Recepies

Acorn Squash with Savory Pork

• 2 medium acorn squash, cut in half
• 1/2 cup water
• 1/2 cup LAND O LAKES® Butter
• 3/4 pound pork tenderloin, cut into 2x12-inch strips
• 2 medium (1 cup) onions, chopped
• 2 ribs (1 cup) celery, sliced 1/4-inch
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme leaves
• 2 cups cubed 1-inch rye bread
• 1 tablespoon freshly grated orange peel

1. Heat oven 375°F. Place squash, cut-side up, in 13x9-inch baking pan; pour water in bottom of pan to 1/4 inch. Cover; bake for 45 to 50 minutes or until fork tender.
2. Meanwhile, melt butter in 10-inch skillet until sizzling; add all remaining ingredients except rye bread and orange peel. Cook over medium-high heat, stirring occasionally, until pork is no longer pink (15 to 20 minutes).
3. Stir in rye bread and orange peel. Continue cooking, stirring occasionally, until heated through (3 to 4 minutes).
4. To serve, divide mixture evenly among baked squash.

• 4 boneless pork chops, cut into stir-fry strips
• 1 cup salsa OR picante sauce
• 1/2 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon molasses
• 1 tablespoon water
• 1 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 tablespoon sesame seed, toasted if desired
• 2 tablespoons thinly sliced green onions
• 3 cups hot cooked cellophane noodles or rice

1. For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.
2. Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.
3. In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2 to 3 minute or until cooked through.
4. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions. Serve with noodles or rice.
   Makes 5 servings.

Nutrition Facts
Calories 420 calories
Protein 24 grams
Fat 19 grams
Sodium 710 milligrams
Cholesterol 45 milligrams