Honey Hoisin Pork with Squash and Potatoes
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 458 |
| pro | 31 g |
| total fat | 10 g |
| sat. fat | 3 g |
| carb | 61 g |
| fibre | 5 g |
| chol | 72 mg |
| sodium | 504 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 29% |
| vit A | 4% |
| vit C | 48% |
| folate | 18% |
Suggested Recipes
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4 baking potatoes (about 2 lb/1 kg)
1 acorn squash
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) each salt and pepper
4 boneless pork loin chops
1/4 cup (50 mL) hoisin sauce
1 tbsp (15 mL) liquid honey
1-1/2 tsp (7 mL) Dijon or hot mustard
1/4 tsp (1 mL) ground ginger
1 green onion, sliced
Preparation:
Scrub potatoes and prick in several places; microwave potatoes at High, turning once, for about 8 minutes or just until tender.
Cut squash in half and scoop out seeds; cut into 1-inch (2.5 cm) thick wedges. Microwave at High for 8 minutes or just until tender.
Cut potatoes lengthwise into 8 wedges. Brush potatoes and squash with oil; sprinkle with salt and pepper. Arrange on 1 side of rimmed baking sheet.
Add pork chops to other side of sheet. In small bowl, whisk together hoisin sauce, honey, mustard and ginger; spread over pork. Sprinkle with onion.
Bake in 425°F (220°C) oven until just a hint of pink remains in pork and vegetables are tender, about 10 minutes.
Additional Information
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Tip:
Partially microwaving the vegetables cuts baking time considerably. However, if you don't have a microwave, bake them for 20 minutes before adding the pork.
Tags:
Source
Canadian Living Magazine: October 2004
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