OLD-FASHIONED SCRAPPLE

OLD-FASHIONED SCRAPPLE

Scrapple, also known by the Pennsylvania Dutch name pon haus, is traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a rural American food of the Mid-Atlantic states (Delaware, Pennsylvania, New Jersey, and Maryland). Scrapple and pon haus are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scrapple is found in supermarkets throughout the region in both fresh and frozen refrigerated cases.

Serves 12.

1 pound boneless cooked pork loin, chopped
1 cup cornmeal
1 14-1/2 ounce can chicken broth
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup all-purpose flour
1/4 teaspoon pepper
2 tablespoons vegetable oil, or as needed

Cooking Directions
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly.

Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan.

Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares.

Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil.

Serving Suggestions
The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground cornmeal broth and seasonings. The squares of scrapple are fried and traditionally served hot for breakfast or brunch.

Nutrition Facts
Calories 160 calories; 

Protein 13 grams; 

Fat 6 grams; 

Sodium 211 milligrams; 

Cholesterol 30 milligrams; 

Saturated Fat 2 grams; 

Carbohydrates 13 grams; 

Fiber 1 grams

ASIAN PORK TENDERLOINS

Asian Pork Tenderloins Recipe

These mouthwatering tenderloins are a summer favorite 

• 8 Servings
• Prep: 10 min. + marinating Grill: 25 min.

10 25 35

Ingredients

• 1/2 cup olive oil
• 1/3 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons soy sauce
• 2 teaspoons Dijon mustard
• Dash cayenne pepper
• 4 pork tenderloins (3/4 pound each)

Directions

• For marinade, in a blender combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
• Prepare grill for indirect heat, using a drip pan. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25 to 35 minutes or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked pork equals 

285 calories, 

15 g fat (3 g saturated fat), 

95 mg cholesterol, 

237 mg sodium, 

1 g carbohydrate, 

trace fiber, 

34 g protein.

 

PORK LOIN ROAST W/ HERBED PEPPER RUB

Ingredients

1 (3 pound) boneless pork loin roast
Herbed Pepper Rub:
2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Cooking Instructions

1. Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
2. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1-1 1/4 hours (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F.
3. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

Servings Per Recipe: 1

• Serves 6-8
• • Calories 131
• • Protein 22 g
• • Sodium 97 mg
• • Cholesterol 57 mg
• • Fat 5 g
• • Dietary fiber 1 g
• • Carbohydrates 1 g

BACON WRAPPED PORK TENDERLOIN

BACON WRAPPED PORK TENDERLOIN

Ingredients

1 Pork Tenderloin (about 1 1/4 lb)
3 Scallions, trimmed and cut lengthwise in strips
5 Strips of lower sodium bacon

Cooking Instructions

1. Heat oven to 425 degrees. Make a long slit lengthwise down center of pork, being careful not to cut all the way through.
2. Open the pork like a book. Place scallions on one cut side of pork; fold pork back over to close.
3. Wrap bacon slices around pork to cover completely. Place in small roasting pan.
4. Rub 1/2 tsp pepper and 1 Packet of your choice of sugar sweetener over bacon. Roast 20 minutes or until instant-read thermometer inserted in center reads 150 degrees. Let stand for 10 minutes before slicing.

Servings Per Recipe: 5

• Total cal. 172
• Total fat 6g
• Sat. fat 2g
• Cholesterol 69mg
• Sodium 134mg
• Protein 25g
• Carbs 4g
• Fiber 0g

CRANBERRY SPICED PORK LOIN

 CRANBERRY SPICED PORK LOIN

Ingredients

1 pound lean pork loin
1/2 teaspoon pumpkin pie spice
1/2 cup unsweetened pineapple juice
2 tablespoons (1oz) dried cranberries

Cooking Instructions

1.brown pork loin in a nonstick skillet with cooking spray.
2. remove pork loin to platter.
3. combine remaining ingredients and cook over high heat, stirring constantly, until mixture is reduced to a few tablespoons
4. pour mixture over pork loin.

Servings Per Recipe: 4

• calories:210
• fat:5g
• saturated fat:2g
• sodium:70mg
• protein:25g
• carbohydrate:10g
• cholesterol:60mg
• fiber:0g
• Dietary Exchanges:
• 3 1/2 lean meat
• 1/2 fruit
• 1 fat