Chinese Pork


chinese pork

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Serves 8 Cook Time 3-4 hours (high) 5-6 hours (low)

Ingredients:
2 1/4 lb pork tenderloin, cut into 1 1/2-inch chunks
1 bunch scallions, sliced, white and green parts separated
1 (14 oz) can low-sodium chicken broth
1/2 c water
1/4 c reduced-sodium soy sauce
3 tbsp medium or dry sherry
4 tsp splenda brown sugar blend
2 tbsp minced fresh ginger
1 tbsp rice vinegar
2-4 tsp chinese chile-garlic sauce
4 cloves garlic, minced 1 star anise pod, or 1 tsp aniseed
1 cinnamon stick
2 tbsp toasted sesame seeds

Directions:

  1. Place pork and scallion whites in a 4-quart or larger slow cooker.
  2. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
  3. Discard the star anise pod and cinnamon stick. Serve sprinkled with scallion greens and sesame seeds.

Serve over sauteed or steamed cabbage.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Herb Rubbed Pork Tenderloin


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Serves  Cook Time

Ingredients:
1 pork tenderloin (1½ lbs)
1 shallot, minced
1 garlic clove, minced
1 ½ tbsp olive oil
1/2 C low-sodium chicken broth
1 tbsp dijon mustard
1 ½ tsp italian seasoning
1/4 tsp black pepper
1/4 tsp oregano

Directions:

  1. Preheat the oven to 425 degrees F. Line a baking dish with foil.
  2. Combine Italian seasoning and pepper in a small bowl; mix well and rub evenly over the pork.
  3. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes. Place on the prepared baking sheet. Bake 25-30 minutes or until internal temperature reaches 140 degrees F. Transfer to a cutting board. Tent with foil and let it stand for 5 minutes.
  4. Meanwhile, heat the remaining oil in the same skillet and add the shallot and garlic. Cook for about 1 minute. Stir in the broth, mustard and a pinch of salt. Let this simmer for 2 minutes.
  5. Slice the pork, serve with the mustard sauce and garnish with fresh oregano.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Chipotle Pork Tenderloin


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Serves 4 Cook Time 4-6 Hours

Ingredients:
1 1/4 lb pork tenderloin
1/2 C onion, chopped
1 1/2 tsp Splenda
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled and smashed
3 chipotle chiles, canned
1 lime (juiced)
2 Tbsp olive oil (divided)
3/4 tsp kosher salt
1/2 C low-sodium chicken broth

Directions:

  1. Combine onion, Splenda, cumin, cinnamon, garlic, chiles, lime juice, and 1 Tbsp olive oil in a food processor; process until smooth. Pour this mixture into a zip-loc bag, add the pork and marinate for at least 1 hour in the refrigerator.
  2. Pour the chicken broth into the crock pot, add the pork and cook on low for 4 hours. When the pork is done, shred with forks and place it back in the crock pot.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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