Quote:
Originally Posted by usmcvet
Down 107#'s as of WI today!
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Whahoo!!!!!!!!! I'm glad you made that goal before July. Getting closer to Disney.
Quote:
Originally Posted by cscape
Hope everyone is having a great day! I took out some boneless pork country ribs (lots of meat, little fat), from my freezer but cannot use the recipes I would normally use for them. Does anyone have a recommendation for a sauce or marinade that would be 100% IP? I know I can parboil them to get rid of excess fat.but don't know where to go from there. Any ideas??
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I know I am a little late as it's dinner time on the east coast, but here are my favorite Pork recipes for the next time.
Slow Cooker Spicy Pork Chops
4 lean chops
1/2 cup chicken broth
Chili sauce
1/2 cup soy sauce
Chopped garlic
Directions:
Place all ingredients in slow cooker, cook on low for 5 hours. For non-dieters sauce can be used on rice.
Pantry Pork Chops -(Phases 1-4)
Marinade
1/4 cup plus 1 Tablespoon fresh lemon juice
3 Tablespoons soy sauce
1 Tablespoon extra-virgin olive oil
1/2 teaspoon Splenda or Stevia
1 clove garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pork rib chops, about 1 1/4 inch thick each
Directions:
Marinade: in a medium bowl whisk together the marinade ingredients. Place the chops in a large plastic bag (Ziploc) and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes. Remove the chops from the bag and discard the marinade. Allow to stand at room temperature for 20 to 30 minutes before grilling. Sear the chops over direct high heat for 6 minutes, turning once halfway through searing time. Continue grilling over indirect medium heat until the juices run clear, 6 to 8 minutes. Season with salt and pepper.
(Indirect barbeque cooking: the indirect method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance that you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Use the indirect method for foods that require 25 minutes or more of grilling time. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets. To grill by the indirect method on a gas grill, preheat the grill with all burners on high. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.)
Southwest Pork chops
2 Porkchops
1 egg
spices
1 half bag of IP southwest cheese curls
1 Large Ziploc bag
Directions:
Preheat oven to 350 degrees
Mix the egg in a bowl
Coat pork chops in egg mixture
put half bag of cheese curls into the Ziploc and crush/pound until fine
Add various spices (I put cayenne, garlic, salt, and pepper)
Add the pork chops and shake until coated
Put pork chops on a baking sheet lined with foil/ olive oil
If there are any remnants of the cheese curls in the bag, add them to the tops of the pork chops and press the mixture on.
Bake for 1 hour and enjoy!
Pigs in a Blanket: For All Stages of the Ideal Diet Protocol
Slice 1 piece of pork or steak into 1″ strips and fry with mushrooms and peppers (strips). Mix one
packet of Ideal Protein Plain Crepe in a blender with garlic, sea salt, pepper and fresh dill. Pour in ice cream scoop size on a pan (makes 5-6) and bake at 350°F for 10 minutes and remove from oven.
Using a spatula flip each piece, place strip of meat, mushrooms, and peppers in the middle and fold
in sides. Hold with a toothpick and place back in oven for 5 minutes. Add other veggies if you wish.
Juicy Chipotle Roasted Pork Tenderloin
1 pork tenderloin (1 - 1 1/2 pounds)
Chipotle Rub by Pampered Chef*** (some other rub options are at the bottom of the page, if you don't have this)
Directions:
1) Preheat oven to 350.
2) Sprinkle rub on outside of Pork Tenderloin until coated
3) Heat olive oil in pan over med-high heat. (preferred is a cast iron pan, or any pan that can go from stovetop to oven).
4) When pan is hot place pork tenderloin in pan, searing on all sides. Searing is important here - it seals the juices into the meat, so don't skip this step! To sear, turn the meat after about 1-2 minutes on the heat. Keep rotating until all sides have been seared.
5) Transfer the pan into the preheated oven (if you don't have a pan that can go from stove to oven, transfer into an oven-suitable pan).
6) bake for 20 minutes.
7) Remove from oven, slice and enjoy.
MARINATED PORK TENDERLOIN
Marinade:
¼ c. plus 1 Tbsp. fresh lemon juice
3 Tbsp. soy sauce
1 Tbsp. olive oil
½ tsp. Stevia (or Splenda)
1 clove garlic, minced
1 tsp. fresh ginger, grated
½ tsp. chopped fresh rosemary
¼ tsp. salt
¼ tsp. freshly ground black pepper
1 pork tenderloin
Directions:
In a medium bowl whisk together the marinade ingredients. Place the tenderloin in a large plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate overnight. Remove tenderloin from the bag and discard the marinade. Preheat oven to 250 degrees and bake in a slow oven for approximately 5-6 hours until a meat thermometer reads 155 – 160 degrees.
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We're about to leave for the first part of our drive to Michigan. I'm looking forward to my on-the-road Subway salad in a bit. I think I'm all organized though DH almost for got to pack my food.
Will be checking in along the way.
Molly
Flirts
