Today I'm sharing with you my favorite 5 quick and easy Pork and Turkey Recipes that you surely gonna love, Its just so simple and anyone can do it, for dinner, lunch or any time you like.
Pork Tenderloin with Seasoned Rub
Time: 35 mins
Servings: 4
Calories per serving: 209
Ingredients:
Pork Tenderloin- 1 ¼ pounds
Olive oil- 1 tbsp
Dried thyme-1 tsp
Ground coriander- 1 tsp
Ground cumin- 1 tsp
Dried oregano- 1 tsp
Garlic powder- 1tsp
Garlic, minced- 1 tsp
Salt to taste
Directions:
1. Preheat the oven to 450 degree F.
2. In a medium sized bowl mix all the dry ingredients like salt, thyme, coriander, cumin, oregano and garlic powder. Combine them well to make a seasoning and sprinkle it over the tenderloin and rub it well with a dry hand by pressing gently.
3. Keep a large skillet over a medium high flame. Add olive oil to it and once it is hot add minced garlic to it and sauté for a minute. Place the tenderloin in the pan and sear all the sides by moving it with a tong for around 10 minutes. After this place this into a roasting pan and bake it for 20 minutes. Once it is done slice it and serve it.
Vietnamese Pork Chops with Ginger Rice
Time: 40 mins
Servings: 4
Calories per serving: 410
Ingredients:
Pork chops of about 4 ounce each, thin, bone in- 4
Jasmine rice- 1 cup
Fresh mint, roughly chopped- ½ cup
Ginger, peeled and grated- 2 tbsps
Persian cucumbers, diced-2
Garlic cloves, grated-2
Shallot, finely chopped-1
Fresh lemongrass, finely chopped- 2 tbsps or lemon zest, grated- 1 tbsp
Low sodium soy sauce- 2tbsps
Brown sugar, packed- 2 tbsps
Fish sauce- 1tbsp
Pepper, freshly ground- to taste
Salt – to taste
Directions:
1. Take a shallow dish and pour ¼ cup of water into it. Add shallot, garlic, lemongrass, fish sauce, soy sauce and brown sugar to it and mi it well. Add the pork chops to this and let it cover all them well. Let this marinate for 15 minutes.
2. In the meanwhile cook the rice according to the instructions provided on the packet. Add the grated ginger to its water.
3. Preheat the broiler and transfer the marinated pork chops into a broiler pan. Set the marinade aside for later use. Broil the pork chops for around minutes till it is charred and cooked through. Take a skillet and transfer the leftover marinade to it. Add a quarter up of water to it and bring it to boil over high heat. Let this sauce thicken for another 3 minutes on the high flame while stirring it occasionally.
4. Fluff the cooked rice with a fork and add the mint and cucumber to it. Sprinkle salt and pepper on top and serve it with the pork and the sauce from the skillet.
Mini Meatloaves
Time: 35 mins
Servings: 4
Calories per serving: 214
Ingredients:
Lean ground pork- 8 ounces
Lean ground turkey- 8 ounces
Large egg whites-2
Old fashioned oats- 1/3 cup
Fresh oregano, finely chopped- 13 teaspoons
Medium red onion, grated-1
Spicy brown mustard-1 tbsp
Ketchup- 4 tbsp
Soy sauce or Worcestershire sauce- 1 tsp
Black pepper, freshly ground- to taste
Salt- to taste
Directions:
1. Preheat the oven to 450 degree F and use aluminum foil or parchment paper to line the baking sheet. In a large bowl combine the turkey and pork gently by hand. In a small bowl combine one teaspoon of pepper, half a teaspoon salt, onions, egg whites, oregano, soy sauce, one tablespoon mustard, 2 tablespoons of ketchup and the oats. Add this to the large bowl containing the meat mixture and combine them by hand until they are just well combined.
2. Make small football shaped loaves out of the combined mixture to form roughly 4 inches long and one and a half inches thick loaves. Place the loaves in the lined pan. In a small bowl, mix together the remaining half a tablespoon mustard and two tablespoon ketchup and apply that on the meatloaves. Bake them for approximately 20 minutes till they are fully cooked. Garnish with some oregano and serve.
Steak Frites with Herb Mustard
Time: 40 mins
Servings: 4
Calories per serving: 460
Ingredients:
Flank steak, with excess fat removed- 1 ¼ pounds
Russet potatoes, large- 2 pounds
Egg whites- 2 large
Dijon mustard- 3 tbsp
Fresh chives, minced-2tbsp
Fresh tarragon, minced- 1 tbsp
Extra virgin olive oil- 1 tbsp
Paprika- 1 tsp
Cayenne pepper- a pinch
Olive oil cooking spray – as required
Black pepper, freshly ground- to taste
Salt to taste
Directions:
1. Preheat the oven to 450 degree F. In a small bowl whisk olive oil and mustard well. Apply two tablespoons of this mustard mixture on the steak. Sprinkle black pepper on it and set aside. Into the remaining mixture, add two tablespoons of cold water, tarragon and chives and whisk them well.
2. Cut the potatoes into quarter inch thick sticks and pat them dry. In a large bowl whisk together a quarter teaspoon of salt, cayenne pepper, paprika and the egg whites. Add the tomatoes to this mixture and toss. Apply the cooking spray on the rimmed baking sheet. After letting the excess of the egg mixture drip off it, spread the potatoes on the tray and spray the cooking spray on top. Bake them for around 25 minutes till they turn golden brown.
3. In the meanwhile take a large cast iron skillet and sprinkle quarter of a teaspoon of salt on it. Heat this over high flame until it becomes very hot. Add the steaks to the skillet and keep another heavy skillet on top to weigh down the steak. After it is seared for around 3 minutes per side till it turns brown, turn off the flame and let the steak rest in the pan for 5 to 8 minutes for it to be cooked medium rare. Slice the steak into thin pieces and serve them with the potato fries and herb mustard.
Grilled Steak with Green Beans, Tomatoes and Chimichurri Sauce
Time: 30 mins
Servings: 4
Calories per serving: 451
Ingredients:
For the Chimichurri sauce:
Fresh herbs like parsley, mint and cilantro- ¼ cup
Red wine vinegar- 1 tbsp
Extra virgin olive oil- 1 tbsp
Water- 1 tbsp
Garlic clove, small- ½
Black pepper, freshly ground- to taste
Salt to taste
For the rest of the dish:
In inch thick strip steaks, with excess fat removed and halved- 1 ½ pounds
Green beans, trimmed- ¾ pound
Grape tomatoes, halved-1 pint
Olive oil-1 ½ tbsp
Pepper, freshly ground- to taste
Salt- to taste
Directions:
1. Take heavy duty foil as a double layer. Place it on a cutting board or tray and gather its edges to form a rim. Into this add one tablespoon of olive oil, tomatoes and green beans and toss. Sprinkle salt and pepper to this.
2. Preheat the grill on medium setting. Grease the grill grates with oil lightly and sprinkle salt and pepper on the steak. Keep the foil tray in the grill and cook it for around 15 minutes, by tossing it intermittently till the beans are cooked through and slightly charred.
3. Add the steaks in the mean while to the grill and cook them for 5 minutes per side to get medium rare or cook until you get the desired doneness. Let the cooked steak rest on a cutting board for 5 minutes. Slice the steak and serve it with the vegetables and chimichurri sauce.
4. To make the chimichurri sauce, take a food processor and add water, olive oil, herbs, vinegar and garlic to it and pulse it till is coarsely chopped. Sprinkle as much salt and pepper as required to this.
Pork Tenderloin Steaks with Wilted Cabbage and Apples
Time: 25 mins
Servings: 4
Calories per serving: 373
Ingredients:
Pork tenderloin, trimmed- 1 ¼ pounds
Fresh parsley leaves- 1/2 cup
Low sodium chicken broth-1/4 cup
Red or green cabbage- ½ head
Red wine vinegar- 2tbsp
Brown sugar- 1 tbsp
Red or green apple-1
Olive oil-2 tbsp
Dried thyme- ¼ tsp
Small whole grain dinner rolls-4
Black pepper, freshly ground- to taste
Salt- to taste
Directions:
1. Divide the pork tenderloin into steaks by slicing them at an oblique angle. Sprinkle quarter of a teaspoon pepper, half a teaspoon salt and thyme over the steaks.
2. Keep a large skillet with some oil in it over a medium high flame till it becomes very hot, but not smoking. Add the steaks to the skillet and cook for almost 7 minutes per side turning it once so that it becomes browned and gets a slight pink color in the center. Place the cooked steaks in individual plates to rest.
3. While the steaks are cooking slice the cabbage into thin slices and core and slice he apples. Take a small bowl and mix sugar, vinegar and broth in it together.
4. After the steaks are cooked and removed from the skillet, add quarter of a teaspoon pepper, quarter teaspoon salt, apples and cabbage to the same skillet. Cook and toss them for around 2 to 3 minutes till they get slightly wilted. Add the broth mixture to this and keep cooking for another 2 to 3 minutes till the cabbage turns tender and the liquid has reduced. Remove from the flame and add parsley leaves, ground pepper and salt to this. Stir well and combine. Serve this with the steaks in the plates.
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