Portuguese Pork with Red Peppers
Ingredients

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 lbs. pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Method
1. With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Prep
• Prep: 35 Minutes
• Cook: 25 Minutes
• Total Time: 3 Hours

Source: AllRecipes.com (8 servings)

Thyme, Pork Chop & Pineapple Skillet Supper
Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad. Recipe by Nancy Baggett for EatingWell.

Ingredients

3 tablespoons pineapple or apricot preserves or jam or orange marmalade
3 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
½ teaspoon minced fresh ginger
½ teaspoon curry powder
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 teaspoons butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tablespoons chopped fresh thyme (see Tip), divided
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided

Method
1. If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
2. Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3. Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4. Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.

Prep
• Active: 30 Minutes
• Total Time: 30 Minutes

Source: EatingWell.com (4 servings)

Garlic & Herb-Rubbed Boneless Pork Roast
Ingredients

1 tablespoon Wegmans Garlic Herb Seasoning Shak’r, found in the grocery department
4 ½ teaspoons Sugar in the Raw Natural Cane Turbinado Sugar
2 pound boneless pork roast *, approximate weight
Wegmans Basting Oil

Method
1. Two days before serving: Combine seasoning salt and sugar in small bowl. Using clean hands, coat pork thoroughly with seasoning mixture. Place pork in pan. Cover with plastic wrap; refrigerate 48 hours.
2. Day of roasting: Preheat oven to 450 degrees.
3. Drizzle pork with basting oil. Place on wire rack on baking sheet. Roast 15 min. Reduce oven to 350 degrees.
4. Roast about 60 min until internal temp reaches 145 degrees. (Check by inserting thermometer halfway into thickest part of pork.)
5. Remove from oven; let rest 5-10 min.

Notes
* Melissa’s note – we used a Wegmans boneless center cut pork roast!
Source: Wegmans.com (8 servings)

Pork and Pepper Stir-Fry

Ingredients

2 tablespoons apricot all-fruit spread
2 tablespoons soy sauce
½ teaspoon crushed red-pepper flakes
1 pound pork tenderloin, cut into 1/2″ strips
4 teaspoons canola oil
½ cup chicken or vegetable broth
1 tablespoon cornstarch
6 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
2 large red bell peppers, cut into thin strips
2 large green bell peppers, cut into thin strips
1 large onion, cut into wedges

Method
1. In a medium bowl, combine the all-fruit spread, 1 tablespoon of the soy sauce, and 1/4 teaspoon of the red-pepper flakes. Add the pork and toss to coat well. Cover and marinate for 20 minutes at room temperature.
2. Heat 2 teaspoons of the oil in a large nonstick skillet over high heat. Add the pork mixture and cook, stirring frequently, for 3 minutes, or until the pork is slightly pink in the center. Place in a bowl and keep warm. Wipe the skillet with a paper towel.
3. In a cup, whisk together the broth and cornstarch and set aside.
4. Add the remaining 2 teaspoons oil to the same skillet and place over medium-high heat. Add the garlic, ginger, and the remaining 1/4 teaspoon red-pepper flakes and cook, stirring constantly, for 2 minutes, or until the garlic is golden.
5. Add the bell peppers, onion, and the remaining 1 tablespoon soy sauce and cook, stirring, for 6 minutes, or until tender.
6. Add the pork and any accumulated juices to the pepper mixture. Stir the cornstarch mixture and add to the skillet. Cook, stirring constantly, for 1 minute, or until thickened.

Notes
7 WW PointsPlus
Prep
• Prep: 15 Minutes
• Total Time: 29 Minutes

Source: Prevention (4 servings)

Pork Chops Oreganata
Marinate pork for 30 minutes, then broil quickly for a delicious, saucy dinner in no time.

Ingredients

1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh oregano
3 garlic cloves, minced
4 (4-ounce) boneless pork chops
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Cooking spray

Method
1. Combine first 5 ingredients in an 11 x 7–inch baking dish. Add pork, turning to coat. Let stand 30 minutes, turning pork occasionally.
2. Preheat broiler.
3. Remove pork from baking dish; discard marinade. Sprinkle pork evenly with salt and pepper. Place pork on a broiler pan coated with cooking spray. Broil 4 minutes on each side or until done.

Notes
Melissa’s note – I baked mine in oven at 425°F for 30 minutes instead of broiling.
4 WW PointsPlus
Source: MyRecipes.com (4 servings)

I was hospitalized the day I made this, so I did not get to eat it, but the family said it was great.

Three Bean and Pork Slow Cooker Chili
Chunks of pork tenderloin make this chili especially robust. Spicy peppers add even more flavor.

Ingredients

1 medium uncooked onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1 cup(s) uncooked carrot(s), chopped
1 tablespoon chili powder, medium-hot
1 teaspoon dried oregano, crushed
1 small jalapeño pepper(s), seeded, chopped (don’t touch seeds with bare hands) or 1 canned chipotle pepper in adobo, chopped
½ teaspoon table salt
½ teaspoon black pepper, freshly ground
2 pound(s) uncooked lean pork tenderloin, trimmed of fat and cut into 1-inch chunks
15 ounces canned black beans, drained and rinsed
15 ounces canned kidney beans, drained and rinsed
15 ounces canned pinto beans, drained and rinsed
1 cup(s) canned tomato puree
29 ounces canned diced tomatoes, with green pepper, celery and onion, undrained
6 ounces canned tomato paste

Method
1. Combine onion, garlic, carrots, chili powder, oregano, jalapeno, salt and pepper in a 5-quart (or larger) slow cooker; stir. Add remaining ingredients; stir again.
2. Cover and cook on HIGH setting for 6 to 8 hours. Yields about 1 cup per serving.
Notes
6 WW PointsPlus

We start cooking the chili at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours, if you prefer.

This recipe is part of our Make Ahead Soups, Chilies and Stews series. To learn more about this cook-and-freeze feature, click here.
Prep
• Prep: 35 Minutes
• Cook: 480 Minutes

Source: Weight Watcher (10 servings)