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Level One Pork Recipes

Pork Tenderloin, Mushrooms and Green Beans
Also works for standard oven.
Level One

1 One pound pork tenderloin
2-3 cups fresh green beans, Cleaned and kept long
4-6 cloves garlic, sliced
¾ cup pearl onions, pealed
2 cups sliced mushrooms
3 Tbs. Olive Oil
1 tsp garlic powder
1/4 tsp salt
¼ tsp pepper

Preheat the lid of the 10 inch Dutch with 15 coals. Preheat the pot with 10 coals. Add olive oil, when base is warm enough to sizzle, add garlic, then onions. Cook for 2-3 min. till translucent. Add pork tenderloin and brown meat on all sides, including the ends to seal in the juices. Dust all sides with garlic powder, salt and pepper. Add green beans. Cook for 30 minutes then open the lid to add mushrooms. Continue cooking till you can smell the roast. Test the pork internal temperature with a meat thermometer. Should be at least 160 degrees.

Pork Loin Chops with Honey Mustard and Crushed Pecans
Level One

4-5 ounce pork loin chops (one per person)
Kraft honey mustard
Add 4-6 packs of Splenda to taste
(Use Guldens mustard and a maple flavored sweet taste by using sugar free pancake syrup in place of the Splenda)
½ cup crushed Pecans (grind in cuisinart)

Combine honey mustard and Splenda. Coat each chicken breast with honey mustard mixture. Smother with crushed pecans, bake at 350 for half hour.

Pork and Pepper Salad with Balsamic Vinaigrette
Level One

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ pound lean pork tenderloin
1 Tbs. olive oil
1 medium red onion
2 cups red or green cabbage, thinly sliced
2 ribs celery, thinly sliced
½ tsp salt
1/8 tsp ground black pepper
¼ cup sugar free balsamic vinaigrette dressing

Preheat the broiler, Place the bell peppers on the broiler pan and cook 4” from heat, turning occasionally, until the skin is bubbly and browned all over. Place in paper bag and seal and set aside for 5 minutes or until cool enough to handle. Remove, halve, and discard the skin, ribs, and seeds. Cut peppers into strips.

Place the pork on the broiler pan and cook for 1 minutes, turning once, or until a thermometer inserted in center reaches 155 degrees F and the juices run clear. Let stand for 10 minutes before cutting into thin slices.

Warm the oil in a medium skillet over medium heat. Add the onion, cabbage, celery, salt, black pepper. Cook, stirring frequently, for 10 minutes or until tender.
Divide the cabbage mixture among 4 plates. Arrange the peppers and the pork on top, Drizzle each with dressing and sprinkle with 1 Tbs. cheese.

Hickory Smoked BBQ Pork Loin Tenderloin
Level One

1 bottle Heinz 1 carb Ketchup
2-3 Tbs. Chili powder
½ tsp. Garlic powder
½ tsp. Onion powder
Liquid smoke
Sugar Free Maple Syrup
Franks Red Hot
Splenda
Chicken pork tenderloin
¼ cup water

Place pork loin and water into slow cooker and continue cooking till meat falls apart. Pour Barbecue sauce over pork and heat through.

Reuben Rolls
Level One

Great appetizer food for all, great low carb recipe for anyone on a diet.
1/2 lb sliced corned beef
4 slices Swiss cheese
Small package sauerkraut, drained
Thousand island dressing
(Mayo, Sugar Free ketchup, dill pickle)

Fry 2-3 slices corned beef in medium heat skillet, top with sauerkraut and cheese. Heat through, then roll and secure with toothpick. Serve with dressing.

Herb Roasted Pork Loin
Level One

6 garlic cloves, minced
2 tsp. dried oregano
2 tsp fennel seeds
2 tsp. finely grated lemon zest
1 tsp. olive oil
1.4 tsp. salt
1 (3-pound) boneless center-cut port loin roast

Position rack in middle of oven and eat oven to 350 degrees F.
Combine garlic, oregano, fennel seeds, zest, oil, and salt in a small bowl. Mash until mixture forms a paste. Place pork on a cutting board so it lies perpendicular to you. Using a sharp knife and beginning at the top of the loin, make an incision down the center, about three-quarters of the way into the meat. Gently spread the loin open and repeat the incision in the center of each half of the loin, so the loin is open like a book.
Rub three-fourths of the garlic mixture inside the loin, then close up the loin by folding in half and then half again.  Use twine to tie loin closed. Rub remaining garlic mixture over the outside of the loin.road port internal temperature reads 150 degrees, 1 to 1 ½ hours. Remove from oven and let rest 20 minutes before slicing; serve warm.

South Pacific Pork Roast
Level One

2 lbs. Pork Tenderloin
1/2 cup Soy Sauce, low sodium preferred
1Tbs. Mustard powder, dry
1 tsp. Ginger, ground
1 tsp. Thyme
2 cloves Garlic, minced

1. Place pork roast in a clear plastic bag; set in a deep bowl.
2. Thoroughly blend together the soy sauce, dry sherry (opt.), minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
3. Transfer the pork roast and marinade to a crock-pot. Cover and cook on high for 3 1/2 to 4 hours.

Crock Pot Pork Tenderloin
Level One

2 lbs. Pork Tenderloin
1/2 cup or so Olive Oil (extra virgin)
1/2 cup or so Soy Sauce, low sodium preferred
1 Tbs. Garlic Powder
Pepper, to taste

Marinate pork tenderloin in equal parts EVOO and Light Soy Sauce, with some garlic powder and black pepper to taste. (Overnight is best.) The next day, cook on low for 6-8 hours.
These carb and calorie counts assume all of the marinade ends up being eaten along with the finished meat, which it will not be. So, actually, the calories will be lower, below 200, without the cooking juices. I make this along with Chinese Fried Cauliflower for company; Yumm...

Jalapeno "honey" mustard pork kebobs
Level One

1/2-3/4 lb cubed very lean pork (tenderloin, loin roast or loin chops)
2 Tbs. dijon mustard
1 tsp Splenda "brown sugar”
water to mix
1 clove minced garlic
1 Tbs. lemon juice
1 seeded and finely diced jalapeno pepper
4 sprigs fresh rosemary

Dissolve Splenda brown with just enough water to be the consistency of honey. Combine with mustard, garlic, lemon juice and jalapeno. Set aside 1 Tbs. of sauce to use for basting. Thread pork onto 4 wooden skewers, twist a rosemary sprig around each, and place in a shallow dish. Cover with remaining sauce, turn to coat and marinate for 15 minutes. Cook over medium hot coals for 8 -10 minutes depending on thickness of the pork, baste, turn and cook 5 minutes more until internal temperature reaches 165 degrees.

Pork Cutlets with Red Onion, Rosemary And Orange
Level One

8 (3 ounce) pork cutlets, about ¾ inch thick
¾ tsp. dried rosemary
2 Tbs. olive oil
1 Tbs. minced red onion
½ cup lower – sodium chicken broth
Grated zest and juice from 1 small orange
Salt and freshly ground black pepper

Season cutlets with salt and pepper and rub with rosemary. Heat 1 tbs. of the oil in a large skillet over medium-high high heat. Cook cutlets, in batches if necessary, until lightly browned, about 2 minutes per side. Transfer to a plate.

Reduce heat to low. Add remaining oil to the skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice and cook until liquid is reduced by half and slightly thickened about 3 minutes, Add pork back to the skillet and cook, turning to coat, cook 1 minute more.

Crock Pot Asian Pork
Level One

4-6 Lbs Lean Pork Loin Roast
5 Tbs. Soy Sauce
1/4 Cup Splenda
1/4 tsp Black Pepper
1/4 Cup Chopped Green Onions
1Tbsp Minced Garlic
1Tbsp Sesame Oil
5Tbsp Water

Put the roast in a crock pot. Mix remaining ingredients and pour over the meat. Cook on low for 8 hours.

Pork and Vegetable Stir Fry
Level One

½ cup sugar free apricot preserves
3 Tbs. low sodium soy sauce
2 Tbs. canola oil, divided
1 ½ pounds pork cutlets, cut into ¼ inch strips
4 garlic cloves, minced
1 pound broccoli, cut into florets (3 – 4 cups)
1 red bell pepper, cut into 2 – inch lengths
4 ounce snow peas, strings removed
(It’s also possible to use ready made, frozen veggies)

Whisk preserves and soy sauce together in a bowl until smooth.
Heat 1 Tbs., oil in skillet or wok over high heat. Add pork and cook, stirring frequently until lightly browned and no longer pink, about 5 minutes. Transfer to a plate.
Add oil and garlic to the same skillet, cook over medium heat for 30 seconds. Add broccoli, pepper, scallions, and snow peas and cook until vegetables are crisp-tender, about 3 minutes. Stir in pork and preserves mixture; cook 1 minute more. Serve hot.

SPICY CRANBERRY PORK Chops
Level Two

1 16-ounce bag Ocean Spray® Whole Berry Cranberry
¼ cup water
1 ¼ cup granular Splenda
1/2 cup peeled, diced apple
1/4 cup + 2 tablespoons vinegar
1/8 teaspoon allspice
1/8 teaspoon ginger
1/8 teaspoon cinnamon
Dash ground cloves
4 boneless pork loin chops

Preheat oven to 350 degrees, F.  Combine whole cranberries, Splenda, diced apple, vinegar and seasonings and water in saucepan. Bring to a boil. When whole berries crack open, place in a small bowl to thicken slightly. Keep warm until serving time.

Bake pork loin chops for 15 minutes. Top each loin with 1/4 cup sauce. Bake for another 10 minutes or until internal temperature reaches 160º on a meat thermometer. Spoon on extra sauce before serving. Makes 4 servings.

CRANBERRY CITRUS-GLAZED PORK ROAST
Level Two

1 16-ounce bag Ocean Spray® Whole Berry Cranberry
¼ cup water
1 ¼ cup granular Splenda
1/3 cup orange juice
1/2 teaspoon orange zest, optional
1/2 teaspoon dried sage
1 2 1/2 to 3 1/2 pound boneless pork loin roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350º F.

Combine cranberries, Splenda, water, orange juice, orange zest and sage in a medium saucepan. Bring mixture to a boil over medium heat. Reduce heat and simmer uncovered for 5 minutes. Set aside 1 cup glaze to serve with cooked pork.

Place pork roast in a 13x9-inch roasting pan. Season with salt and pepper. Bake uncovered for 1 hour or until internal temperature reaches 160ºF on a meat thermometer. Baste frequently during baking with remaining glaze. Discard any unused basting glaze.

Let roast stand 10 minutes before serving. Serve glaze either warm or room temperature. Makes 6 to 8 servings.

Pork Loin Chops Paprikash

2 teaspoons butter
1 medium onion, sliced very thinly
1 1/4 teaspoons paprika, divided
1 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1 (5-6-oz) pork loin chops (about 1/2" thick)
1/2 cup well-drained sauerkraut
1/3 cup sour cream

Crown Roast of Pork
Level One
Description

Ask the butcher to trim the fat, french the bones to expose the tips, and tie the rack into a crown.

2 tablespoons plus 2 teaspoons macadamia nut oil
2 garlic cloves, minced
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh oregano,
or 2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (6- to 7-pound) crown roast of pork, fat trimmed and bones frenched
4 celery stalks, cut into 1 1/2–inch pieces
2 medium onions, quartered
2 medium carrots, cut into 1 1/2–inch pieces
1/4 cup plus 2 tablespoons water
1/4 cup red wine

1. Whisk together 2 teaspoons of the oil, garlic, sage, oregano, pepper, and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.
   
2. . Position rack in lower third of oven and heat oven to 425°F.
   
3. Toss celery, onions, and carrots with remaining 2 tablespoons of oil in a roasting pan; set pork on top. Wrap bone tips with foil to prevent burning.
   
4.  Roast pork for 30 minutes, then reduce heat to 350°F and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few of the chops reads between 155° and 160°F, about 1 1/4 to 1 1/2 hours.
   
5. Remove roast from oven and remove foil from bone tips. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.
   
6.  While roast is resting, remove vegetables from pan and discard. Place roasting pan over low heat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from the bottom of the pan. Simmer until you have a flavorful juice, 3 to 4 minutes.
   
7. Carve roast into thick chops and serve with pan juices.