Barbecued pork with Sweet Potatoes & Apples March 5

on Hegland pottery

plated with scallions

RECIPE Barbecued pork with Sweet Potatoes & Apples March 5 serves 4, 308 calories, tested March 8

INGREDIENTS

garlic flavor nonstick spray (forget it)
2 tbsp barbecue sauce
2 Tbsp chopped mango chutney or orange marmalade, or peaches
2 tsp soy sauce
one 12 oz pork tenderloin, or any meat (chicken, etc, even fish)
2 royal gala or other red apples, quartered, cored and cut in 3/4 inch wedges
3/4 tsp curry powder
1/2 tsp salt
1 medium sweet potatoes (about 1 lb) peeled, cut in half crosswise, then thinly sliced lengthwise 8 scallions ends trimmed

another option,
small portions for snack

DIRECTIONS

Heat oven to 500 F. Line 2 rimmed baking sheets with foil; coat foil with garlic spray

Mix barbecue sauce, chutney and soy sauce; spread over pork. Place pork on one side of one lined pan, apples on other side. Coat apples with garlic spray, sprinkle with 1/4 tsp curry powder and 1/8 tsp salt.

Spread sweet potatoes in other pan; coat with garlic spray, then sprinkle with remaining curry powder and salt.

Roast 12 minutes or until potatoes are tender. Remove potatoes to a serving platter; cover to keep warm. Put scallions in pan with pork; coat with garlic spray. Roast 5 minutes or until meat thermometer inserted in thickest part of pork registers 160 F and scallions and apples are tender.

Slice pork; add to platter along with apples and scallions. 

22. MOO SHU PORK PIZZA

22. MOO SHU PORK PIZZA

Ingredients

8 seven to eight inch flour tortillas

2 tsp oil
1 pork tenderloin about 12 oz, trimmed of excess fat, cut crosswise in thin slices, then cut in 1/2
1 tbsp each minced fresh garlic and ginger
4 oz shiitake mushrooms (discard stems) or white mushroom, sliced
4 cups cole slaw mix
7 oz baby corn, ears cut 1/2 lengthwise
1/3 cup seasoned rice-wine vinegar
1/2 cup hoisin sauce
garnish, sliced radishes and scallions

Directions

Heat oven to 425 F place tortillas in a single layer on 2 large baking sheets

Meanwhile, heat 1 tsp oil in large nonstick skillet over medium-high heat. Add half the pork, garlic and ginger. Stir fry one to 1 1/2 minutes until pork is cooked through. Transfer to a bowl. Repeat with remaining oil, pork, garlic and ginger.

Bake tortillas 4 to 5 minutes until tinged with brown.

Meanwhile, add mushrooms to any drippings in skillet and stir-fry 2 minutes, or until lightly browned and tender. Add colesqaw mix, corn and vinegar; stir fry 1 to 2 minutes until cabbage wilts. Stir in pork mixture, removed skillet from heat.

Removed tortillas to a wire rack (they'll get crisp)  Spread with hoisin sauce and top with pork mixture, sprinkle with radishes and scallions. serve immediately

calories 440, fiber 4 grams.