Garlic Pork Roast

3 1/2 lb pork boneless loin roast
1 Tbs vegetable oil
1 tsp salt
1/2 tsp pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth or water

Trim excess fat from pork. Heat oil in a skillet. Cook pork, turning until brown on all sides. Sprinkle with salt and pepper.
Place onion and garlice in slow cooker. Place pork on onion and garlic. Pour broth over pork.
Cook on low for 8-10 hours.

Pork and Hominy Stew

I didn't have the Ancho chili powder, the smoked paprika or the Fir roasted tomato's. Instead I used regular chili powder, sweet paprika and diced tomato's. It was a really amazing hardy stew anyway.

2 tablespoons ancho chile powder
2 teaspoons dried oregano
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
1 tablespoon olive oil, divided
2 cups chopped onion
1 1/2 cups chopped green bell pepper
1-1 1/2 cups sliced carrots
1 tablespoon minced garlic
2 1/2 cups fat-free, less-sodium chicken broth
1 (28-ounce) can hominy, drained
1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

Preparation

1. Combine first 5 ingredients in a large bowl; set 1 1/2 teaspoons spice mixture aside. Add pork to remaining spice mixture in bowl, tossing well to coat.

2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside. Add remaining 1 teaspoon oil to pan. Add onion, bell pepper, carrots and garlic; sauté 5 minutes or until tender, stirring occasionally. Return pork to pan. Add reserved 1 1/2 teaspoons spice mixture, broth, hominy, and tomatoes; bring to a boil. Partially cover, reduce heat, and simmer 25 minutes.
Nutritional Information

Calories:
300
Fat:
8.3g (sat 2.1g,mono 3.7g,poly 1.4g)
Protein:
28.9g
Carbohydrate:
26.9g
Fiber:
6.1g
Cholesterol:
76mg
Iron:
3.2mg
Sodium:
523mg
Calcium:
51mg
Yield: 6 servings (serving size: 1 1/3 cups)

Spice-Rubbed Pork Tenderloin

1 tsp brown sugar
3/4 tsp chili powder
3/4 tsp paprika
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried thyme
2 lb pork tenderloin

Combine first eight ingredients. Rub pork with spices and refrigerate for 20 minutes.
Place pork on a broiler pan coated with cooking spray. Bake at 425 for 20-30 minutes or until thermometer registers 160. Let stand for 5 minutes.

8 servings 3 oz each
1 point per oz

Roasted Pork Tenderloin

2 tsp dried thyme
2 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper
2 tsp olive oil
2 lbs pork tenderloin

Preheat oven 400* Coat shallow pan with cooking spray.

Combine thyme, oregano, garlic powder, onion powder, salt and pepper.
Rub oil over pork, sprinkle with mixture and transfer to prepared pan.

Roast until center of pork reads 160* about 30 minutes.
Let stand for 10 minutes before serving.

Pork Tenderloin is 1 point per ounce.

Sweet-and-Sour Pork

POINTS® Value: 7
Servings: 6
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Easy

Enjoy this Chinese favorite from the comfort of your home and without all the calories of the restaurant version. Quick tip: Keep the pork slightly frozen so it’s easier to slice into thin strips.

Ingredients
• 1 sprays cooking spray
• 1 1/2 pound lean pork tenderloin, cut into thin strips
• 15 oz canned unsweetened pineapple chunks
• 1/2 cup water
• 1/3 cup rice wine vinegar
• 1/4 cup packed brown sugar
• 2 Tbsp cornstarch
• 1/2 tsp table salt
• 1 Tbsp low-sodium soy sauce
• 2 medium green pepper(s), sliced
• 1 small onion(s), sliced
• 3 cup cooked brown rice, kept warm
Instructions
• Heat a nonstick skillet coated with cooking spray over medium-high heat.
• Add pork and cook until golden brown, about 8 to 10 minutes; remove from skillet and set aside. Drain any remaining fat from skillet.
• Drain pineapple chunks, reserving juice; set aside.
• Combine water, vinegar, sugar, cornstarch, salt, soy sauce and reserved pineapple juice in a small bowl; add to skillet and cook until sauce is slightly thickened, about 2 minutes. Add pork; cook covered over low heat until meat is tender, stirring occasionally, about 30 minutes.
• Add peppers, onion and pineapple chunks; cook 5 minutes. Serve over rice. Yields about 1 cup of pork and 1/2 cup of rice per serving.