Luto Ni Aling Doray # 267 - Porkettes

1 pound ground fully cooked low-fat ham
1 egg
1/4 cup sweet pickle relish
1 teaspoon prepared mustard
2 cups mashed cooked sweet potatoes
1 teaspoon grated orange peel
1/8 teaspoon pepper
8 turkey bacon strips, halved lengthwise
1 can (20 ounces) pineapple slices, drained and
halved horizontally


In a bowl, combine the ham, egg, relish and mustard. Shape
into eight patties the same diameter as the pineapple rings.


Combine the sweet potatoes, orange peel and pepper. Shape into
eight patties the same diameter as pineapple rings. On a
15-in. x 10-in. x 1-in. baking sheet coated with nonstick
cooking spray, assemble in the following order: Cross 2 strips
of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty
and 1 pineapple slice. Fold bacon ends up and over top; secure
with a toothpick. Bake at 350F for 50-55 minutes or until bacon
is crisp. Remove toothpicks; serve immediately.

Luto Ni Aling Doray # 265 - Oven−Baked Pork Chops

4 - 3 to 4 ounce lean pork chops, well-trimmed
1 cup low-fat buttermilk
1 cup fine bread crumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt


Allow pork chops to soak in buttermilk (in refrigerator) for
at least one hour. In a small bowl combine bread crumbs and
remaining spices. Preheat oven to 425F and spray a cookie sheet
with non-stick spray oil. Spread mixture onto wax paper and dip
each pork chop in crumb mixture. Place chops on prepared cookie
sheet and bake for 20 to 25 minutes, or until chops are no
longer pink (internal temperature of 160F).

Luto Ni Aling Doray # 257 - Glazed Roast Pork Tenderloin

1/4 cup Dijon mustard
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 lbs pork tenderloin, trimmed of all visible fat

Preheat the oven to 325 degrees F.

In a small bowl, whisk together the mustard, orange juice, honey,
orange rind, cinnamon and allspice. Set aside.

Place the pork on a rack in a shallow roasting pan. Insert a meat
thermometer into the center of the pork. Roast for 30 minutes, or
until the thermometer registers 160F. During the last 10 minutes of
roasting, brush the pork occasionally with the mustard mixture.

Remove from the oven and let stand for 5 minutes before slicing
and serving.

Luto Ni Aling Doray # 222 - Pork Loin Vampiro

3 medium-sized ancho chiles, stems, seeds and veins removed
2 cups fresh squeezed orange juice
3 tablespoons lime juice
1/4 cup grenadine
1/2 cup tequila
1 teaspoon salt
1 teaspoon thyme
1 cup sliced white onion
3 pound, lean boneless pork loin, (either a single loin or two loins tied together)
salt and pepper to taste
2 tablespoons lard or olive oil

Preheat your oven to 350 degrees

Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on
each side, but do not allow them to scorch. Tear the chiles into pieces,
place them in a bowl, cover them with boiling water, and allow them to
rehydrate and soften for 15 minutes. Drain the chiles and place them in the
bowl of a blender. Add the orange juice and lime juice and blend for 1
minute. Strain the mixture through the fine blade of a food mill, then add
the grenadine, tequila, salt, thyme and onion, and reserve.

Salt and pepper the pork. In a Dutch-oven or heavy baking dish, heat the oil
over medium high heat until it is very hot but not quite smoking. Add the
pork and sear it, turning as necessary, until it is golden brown on all
sides, about 4 minutes. Remove the pork to a plate and the pot from the heat
and allow it to cool, briefly. Add the chile mixture, stirring well to
incorporate any caramelized pieces of pork and juices from the bottom of the
pot. Put the pork back in the pot, fat side up, replace it on the burner and
heat until the sauce just begins to bubble lightly, but do not bring it to a
complete boil. Place the pot in the preheated oven and bake, uncovered,
until pork reaches an internal temperature of between 145 and 150 degrees,
(about 30 minutes per pound for a roast with two loins tied together, or a
total of about 1 hour for a single loin) spooning some of the sauce over it
every 15 minutes. Remove the pork from the pot, and allow it to rest for 5
minutes, then slice it into servings. While the meat is resting you can
reduce the sauce if it is too thin.

Spoon some sauce on each of 4 serving plates, and top with a slice of pork.
Mexican style white rice and sauteed nopalitos or squash go well with this
dish.

Luto Ni Aling Doray #196 - OVEN−FRIED CHICKEN OR PORK CHOPS

1 1/2 C. non-fat dry milk
1 T. paprika
2 tsp. poultry seasoning
1/4 tsp. pepper
4 boneless skinless chicken breast
halves (1 pound) or pork chops

Combine first four ingredients in a large resealable plastic bag. Add chicken
or pork, one piece at a time, and shake to coat. Place in an 8-inch square
baking pan that has been coated with non-stick cooking spray.

Bake, uncovered, at 350ºF for 30 minutes or until juices run clear. Bake for
1 hour or until meat thermometer reads 160ºF to 170ºF. Serves 4.

NUTRITIONAL ANALYSIS: 240 calories, 204 mg sodium, 78 mg cholesterol,
15 gm carbohydrate, 36 gm protein, 4 gm fat.

DIABETIC EXCHANGES: 4 very lean meat, 1 starch.

Luto Ni Aling Doray #195 - ORANGE−TOPPED CHOPS

6 (1/2-inch thick) pork chops
1 T. vegetable oil
1 (11 oz.) can mandarin oranges, drained
1/2 tsp. ground cloves
Pepper, to taste

In a skillet, brown pork chops on both sides in oil. Top with oranges;
sprinkle with cloves and pepper. cover and simmer for 35 minutes or
until meat juices run clear. Serves 6.

Nutritional Analysis: One serving equals 167 calories, 39 mg sodium,
52 mg cholesterol, 6 gm carbohydrate, 11 gm protein, 7 gm fat

Diabetic Exchanges: 2 lean meat, 1/2 fruit, 1/2 fat

Luto Ni Aling Doray #187 - FESTIVE PORK

1 ( 3/4 lb.) pork tenderloin, trimmed
1 tablespoon olive or vegetable oil
1/2 cup low-sodium beef broth, divided
2 tablespoons dried cranberries
1 1/2 teaspoons Dijon mustard
1 tablespoon orange juice concentrate
1 teaspoon cornstarch

Cut tenderloin into 12 slices; flatten to 1/4-inch thickness.

Brown in oil in a skillet over medium heat. Add 1/4 cup of the beef broth;
cover and simmer for 5 to 10 minutes or until meat is no longer pink.

Remove meat to a serving dish and keep warm.

Add cranberries, mustard and remaining broth to the skillet.

Combine orange juice concentrate and cornstarch until smooth;
gradually add to broth mixture, stirring constantly. Bring to a boil;
cook and stir for 1 to 2 minutes. Pour over pork. Serves 4.

NUTRITIONAL ANALYSIS: One serving equals 162 calories,
92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein,
7 gm fat

DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit

Luto Ni Aling Doray #144 - Ham Salad with Hot Peanut Dressing

3/4 pound boneless ham
2 tablespoons vegetable oil
1/4 cup peanut butter
3 tablespoons fresh lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon ground ginger
1 clove garlic, minced
1 tablespoon sugar
1 medium cucumber, seeded and thinly sliced
1/2 red onion, thinly sliced
6 cups romaine or curly endive, torn
1 head radiccio or Boston lettuce

Thinly slice ham and heat briefly in microwave or in skillet
over medium heat. Set aside and keep warm. For dressing, combine
vegetable oil, peanut butter, lime juice, soy sauce, ginger, garlic
and sugar in a blender or food processor; blend well.

Heat dressing in microwave in glass measuring cup or on stovetop
in a small saucepan. Toss cucumber, red onion, romaine and endive
together. Arrange salads on individual salad plates as follows:
Line plates with radiccio or Boston lettuce, top with tossed
vegetables, arrange ham slices atop and spoon over hot dressing.

Luto Ni Aling Doray #131 - Pork with Broccoli in Oyster Sauce

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside.

Heat wok or pan until hot and dry. Add the oil, then the salt.

Turn heat to medium. Add the ginger and the garlic and fry until
golden brown. Turn heat to high. Add the pork and fry until outside
is lightly browned. Add the broccoli and stir-fry for 3 minutes.

Add the water, cover, and cook for 4 minutes. Pour in reserved
sauce mixture; stir while cooking until gravy thickens. Turn heat
down to low, cover, and cook for 2 minutes more. Place in covered

serving dish until ready to serve.

Luto Ni Aling Doray #44 - Festive Pork

1 ( 3/4 lb.) pork tenderloin, trimmed
1 tablespoon olive or vegetable oil
1/2 cup low-sodium beef broth, divided
2 tablespoons dried cranberries
1 1/2 teaspoons Dijon mustard
1 tablespoon orange juice concentrate
1 teaspoon cornstarch

Cut tenderloin into 12 slices; flatten to 1/4-inch thickness.
Brown in oil in a skillet over medium heat. Add 1/4 cup of the beef broth;
cover and simmer for 5 to 10 minutes or until meat is no longer pink.

Remove meat to a serving dish and keep warm.

Add cranberries, mustard and remaining broth to the skillet.

Combine orange juice concentrate and cornstarch until smooth;
gradually add to broth mixture, stirring constantly. Bring to a boil;
cook and stir for 1 to 2 minutes. Pour over pork. Serves 4.


NUTRITIONAL ANALYSIS: One serving equals 162 calories,
92 mg sodium, 50 mg cholesterol, 5 gm carbohydrate, 19 gm protein,
7 gm fat


DIABETIC EXCHANGES: 3 lean meat, 1/2 fruit

Luto Ni Aling Doray #40 - Oven−Baked Pork Chops

4 - 3 to 4 ounce lean pork chops, well-trimmed
1 cup low-fat buttermilk
1 cup fine bread crumbs
2 teaspoons dried basil
2 teaspoons paprika
1 teaspoon lemon pepper
1/2 teaspoon garlic salt

Allow pork chops to soak in buttermilk (in refrigerator) for
at least one hour. In a small bowl combine bread crumbs and
remaining spices. Preheat oven to 425F and spray a cookie sheet
with non-stick spray oil. Spread mixture onto wax paper and dip
each pork chop in crumb mixture. Place chops on prepared cookie
sheet and bake for 20 to 25 minutes, or until chops are no
longer pink (internal temperature of 160F).

Luto Ni Aling Doray #25 - Porkettes

1 pound ground fully cooked low-fat ham
1 egg
1/4 cup sweet pickle relish
1 teaspoon prepared mustard
2 cups mashed cooked sweet potatoes
1 teaspoon grated orange peel
1/8 teaspoon pepper
8 turkey bacon strips, halved lengthwise
1 can (20 ounces) pineapple slices, drained and
halved horizontally

In a bowl, combine the ham, egg, relish and mustard. Shape
into eight patties the same diameter as the pineapple rings.

Combine the sweet potatoes, orange peel and pepper. Shape into
eight patties the same diameter as pineapple rings. On a
15-in. x 10-in. x 1-in. baking sheet coated with nonstick
cooking spray, assemble in the following order: Cross 2 strips
of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty
and 1 pineapple slice. Fold bacon ends up and over top; secure
with a toothpick. Bake at 350F for 50-55 minutes or until bacon
is crisp.

Remove toothpicks; serve immediately.

Luto Ni Aling Doray #19 - Pork with Broccoli in Oyster Sauce

1 teaspoon sugar
1 tablespoon cornstarch
1 teaspoon MSG (optional)
1/4 cup oyster sauce
1/2 cup chicken stock
2 cups sliced lean pork (about 1 pound)
1 bunch (about 2 pounds) fresh brocolli, sliced
2 slices ginger, shredded
1 clove garlic, minced
1/4 cup vegetable oil
1/8 teaspoon salt
1/4 cup water

Mix together first five ingredients and set aside.

Heat wok or pan until hot and dry. Add the oil, then the salt.

Turn heat to medium. Add the ginger and the garlic and fry until
golden brown. Turn heat to high. Add the pork and fry until outside
is lightly browned. Add the broccoli and stir-fry for 3 minutes.

Add the water, cover, and cook for 4 minutes. Pour in reserved
sauce mixture; stir while cooking until gravy thickens. Turn heat
down to low, cover, and cook for 2 minutes more. Place in covered
serving dish until ready to serve.

Luto Ni Aling Doray #18 - Glazed Roast Pork Tenderloin

1/4 cup Dijon mustard
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 lbs pork tenderloin, trimmed of all visible fat

Preheat the oven to 325 degrees F.
In a small bowl, whisk together the mustard, orange juice, honey,
orange rind, cinnamon and allspice. Set aside.

Place the pork on a rack in a shallow roasting pan. Insert a meat
thermometer into the center of the pork. Roast for 30 minutes, or
until the thermometer registers 160F. During the last 10 minutes of
roasting, brush the pork occasionally with the mustard mixture.

Remove from the oven and let stand for 5 minutes before slicing
and serving.