Wednesday, May 20, 2009


Prep: 30 min Cook: 10 min

Rinse freshly cooked pasta with water,

not oil, to prevent sticking.

8 ounces linguine

Nonstick cooking spray

8 ounces pork tenderloin, cut in thin strips

1 cup coarsely chopped red bell pepper

3/4 cup thinly sliced carrot

1 can (14 ounces) baby corn, drained, and corn cut

in half

1/2 cup thinly sliced scallions

3/4 cup fat-free chicken broth

1/4 cup bottled teriyaki sauce

2 teaspoons cornstarch

1 1/2 teaspoons minced garlic

1 teaspoon dark Oriental sesame oil

1. Bring a large pot of water to a boil. Add pasta and

cook according to package directions.

Drain, rinse with cold water and return to pot.

2. While pasta cooks, spray a large nonstick skillet

with cooking spray. Heat over

medium-high heat. Add pork. Cook 2 to 3 minutes, stirring

often, until golden and

cooked through. Remove from skillet.

3. Spray skillet again. Add bell pepper and carrots.

Stir over medium-high heat 2 to 3

minutes, until vegetables are crisp-tender. Stir in

corn and scallions.

4. Mix remaining ingredients until well blended. Stir

into skillet and bring to a boil. Boil

30 seconds, or until thickened and clear.

5. Stir in pasta and pork. Cook until heated through.

Makes 4 servings

BBQ Pork Recipes

Pork is one of the most popular meats eaten over the world.

It has a juicy, tender texture with a mild flavour that is

complemented by a wide range of herbs and spices, and

responds extremely well to a wide variety of marinades.

Handy Hints for Grilling Pork:

Most barbecue sauces contain sugar,
which easily burns, so don't sauce your
ribs until the last 10 to 20 minutes of
grilling time.
Don't parboil your ribs! You'll just boil
away all the flavor. Instead, cook them
low and slow over Indirect heat.
Chops 1-inch or thicker are best for the
grill. For the most flavorful chop,
lightly coat the chops with oil and sear
them like you would a steak. Finish them
up over Indirect Medium heat.
Tenderloin can be safely removed from the
grill at 155ºF if it is covered with foil
and allowed to rest for 5 minutes before
carving. During that time, the temperature
should rise to a perfect 160ºF. Use a meat
thermometer to be sure.

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