Posts Tagged: Baked Pork Egg Rolls
All About Pork | Braised Pork with Peppers and Onions
The boys are all excited for Game Day tomorrow, but, all this week, I’ve been excited about something else: This week’s pork dish recipe that I found on Pork Be Inspired, for the “Good and Good For You Challenge”. There are a so many recipes that I wanted to make for this week’s theme, but I settled on this one because (really?) peppers and onions and garlic, oh my! I served it up with Cous Cous and Green Bean Casserole (Michael’s request) and the dinner took me less than 40 minutes from start to finish.
Publix is running some awesome deals on boneless pork loin chops this week, through February 8th. You can find some fabulous recipes to spice up your game day, tomorrow, over at Pork Be Inspired. Or you can make what I made for dinner tonight. There’s one piece of pork left-over in the kitchen, and I think there’s gonna be some coin-tossing to figure out who’ll get to eat it for lunch tomorrow!
Ingredients
4-6 boneless pork loin chops, about 1-inch thick, trimmed
2 teaspoons olive oil
Salt and black pepper
1 tablespoon tomato paste
2 small red bell peppers, or yellow bell peppers, quartered and cut into 1/4-inch slices
1 small red or yellow onion, quartered and cut into 1/4-inch slices
4 cloves garlic , thinly sliced (I used minced garlic in this recipe)
1/2 cup chicken broth (you can use red wine if you want)
Cooking Directions
1) In a large nonstick skillet (I used my large electric skillet) over medium heat, warm oil.
2) Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
3) Remove chops to a plate and set aside.
4) Add tomato paste to skillet and cook, stirring, for 15 seconds.
5) Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes.
6) Add garlic and cook, stirring occasionally, for 1 minute.
7) Add chicken broth (or wine) and bring to a boil, scraping up and stirring in any browned bits in the skillet.
8) Return chops to skillet, nestling them in the liquid, and reduce to a simmer.
9) Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
10) Serve pork with pepper and onion mixture spooned over top (Warning: you may need some bread to sop up the lovely juices in the skillet!)
[This post is part of a series of posts that I will be sharing over the next four weeks. Please come back to see all the delicious and healthy recipes and head to your local Publix for some great deals on Pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #PublixforPork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]
All About Pork | Healthy Baked Pork Egg Rolls
I was so excited when I was recently contacted by the National Pork Board to help spread the word about the great deals that Publix is offering on one of my favorite meats. Honestly, I’ve never met a cut of pork that I didn’t like, so this campaign is right up my alley. For the next four weeks, I will be sharing my journey of discovering different, healthy, and tasty recipes using pork that can be found, on sale, at your local Publix.
This week’s theme is “Good and Good For You” and there are some pretty awesome recipes over at Pork Be Inspired and I totally encourage you to check them out.
The other day, when my family asked what was for dinner they were relieved that it wasn’t that other white meat, and they were even more excited when I told them we were having EGG ROLLS! Because, really? Who doesn’t love to eat their dinner with their fingers?
These Baked Pork Egg Rolls take very little preparation and cooking time. They are easy and fun to make, and while I was making them I asked myself why I don’t make these all the time.
Ingredients You’ll Need:
1 cooked pork tenderloin, (1 pound), trimmed
cooking spray
4 cups coleslaw mix
2 green onions, thinly sliced
1/2 cup fresh cilantro, chopped
3 tablespoons Hoisin sauce
16 egg roll wrappers
Cooking The Tenderloin:
1) Season the tenderloin. I chose to use Kosher Salt, cracked black pepper, and garlic powder.
2) Heat 2 TBSP oil in a skillet at medium-high.
3) Place pork in skillet; do not cover.
4) Brown all sides of the tenderloin (just a few minutes, really.)
5) Transfer to 425* preheated oven and bake for 15-18 minutes (internal temperature should reach 145*)
Egg Roll Preparation & Cooking Directions:
1) Preheat the oven to 425 degrees F.
2) Spray a large baking pan with cooking spray.
3) Place the coleslaw mix and green onions in a medium microwave-safe bowl. Cover with wax paper and microwave on high until softened, 5 minutes. Transfer to a plate and let cool slightly.
4) Finely chop the tenderloin. Combine tenderloin, coleslaw mixture, cilantro, and Hoisin sauce in a large bowl and toss to mix well.
5) Working with one 1 egg roll wrapper at a time (keep the remaining wrappers covered to prevent drying), place the wrapper on a work surface with one corner pointing toward you. Brush edge of wrapper with water. Spoon about 1/4 cup of the pork tenderloin mixture in the center of the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides and roll up. Place the egg rolls seam side down on a plate and cover with damp paper towels to prevent drying. Repeat with the remaining wrappers and filling.
6) Arrange egg rolls in a single layer seam side down in the prepared baking pan. Lightly spray egg rolls with cooking spray.
7) Bake until the bottoms are lightly browned, about 8 minutes. Turn the egg rolls and bake until tops are lightly browned, about 3 minutes longer. Serve hot or warm.
& ENJOY!
You can serve these as an appetizer, at your next party, or as part of a meal that includes rice noodles and/or hot and sour soup (take my word!)
[This post is part of a series of posts that I will be sharing over the next four weeks. Please come back to see all the delicious and healthy recipes and head to your local Publix for some great deals on Pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #PublixforPork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]
