PORK CHOPS ALLA FIORENTINA
This might be my favorite way to get Jade to eat some spinach. The mascarpone keeps it light while adding a creaminess that marries all the flavors together into a luscious sauce. It's in our rotation year-round.
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Remove the pork chops from the refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat. Dry the pork chops well on both sides using paper towels and season evenly with 1 teaspoon salt.
- Add the oil to the pan and heat an additional 30 seconds. Add the pork chops to the pan and cook, undisturbed, until deep golden brown and beginning to look cooked around the edges, about 5 minutes. Flip the chops, lower the heat to medium and cook, searing the edges as well, until golden brown and the center reaches 140 to 145 degrees F, about 5 minutes. Remove to a plate to rest and carry-over cook.
- Return the pan to medium heat and add the butter, shallots and garlic. Cook until fragrant and soft, about 1 minute. Add the spinach to the pan along with the remaining 1/2 teaspoon salt and cook, stirring often until wilted. Stir in the mascarpone, lemon juice and 2 tablespoons water and bring to a simmer. Stir in any juices from the pork that have accumulated on the plate and cook for 2 minutes longer. Spoon the sauce over the pork chops and serve.
ROLLED PORK FLORENTINE
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
- Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
- Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
- Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.
ROASTED RACK OF PORK
Provided by Tyler Florence
Categories main-dish
Time 2h20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
- To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
- Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
- Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
- When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).
FLORENTINE STYLE ROAST PORK
This roasted pork is so simple! It was a Sunday Dinner specialty prepared by my "Nona" (Italian Grandmother). It was often accompanied by a risotto, and any number of delicious vegetables...we all loved it! I last made this dish about two weeks ago for my eldest daughter's birthday...it was a smash hit! I know Nona was smiling...
Provided by Isis Bakeet
Categories Roasts
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Using a damp paper towel, wipe the pork roast then make small slits here and there on the fat side of pork roast. Place in a shallow roasting pan.
- 3. Combine the rest of the ingredients:salt, pepper, lemon juice and peel, and the garlic and rosemary. Fill each small slit in the pork with this mixture and rub all over the outside surfaces of the roast.
- 4. Place the roast in the heated oven. Baste the meat with its pan juices from time to time and cook until done. Let rest about 15 minutes before carving into thick slices.
- 5. Any leftovers can be thinly sliced and served in sandwiches on crusty Ciabatta rolls spread with unsalted butter.
PORK ROAST PROVENCALE
A busy day recipe that turns out tender and moist. I have made this recipe with boneless pork loin, boneless pork loin roast, and also with pork sirloin roast that has a bone in it-all are good. The timing here does not include MARINATING it overnight. If you prefer more of a lemony taste in your pork gravy, go ahead and increase the lemon juice. I also prefer the lower amount of thyme but you might want to up it. I marinate this in a small oven cooking bag that I plan on roasting it in. I like to serve it with roasted potatoes and baby carrots -I put that in for about 1 hour and 45 minutes.
Provided by WiGal
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut tiny slits in the roast and push in some garlic.
- Place roast in small oven cooking bag.
- Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast.
- Put tie around bag, refrigerate overnight, and turn occasionally.
- Preheat oven to 350 degrees.
- Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees.
- Remove roast from bag-cover with foil and let rest.
- Skim and discard fat from juices in roasting pan.
- Remove both bay leaves.
- Put liquid into 3 quart saucepan and heat up over medium setting.
- Put cornstarch and cold water into small jar, put lid on, and shake it up.
- Add cornstarch mixture to liquid in saucepan.
- Bring to a boil and boil for 2 minutes, stirring constantly.
- Season with salt to your taste.
Nutrition Facts : Calories 495.8, Fat 21, SaturatedFat 4.6, Cholesterol 195.6, Sodium 292.2, Carbohydrate 9.8, Fiber 1, Sugar 2.2, Protein 63.9
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
PORK TENDERLOIN FLORENTINE
My husband and I came up with this recipe one day when I had a pork tenderloin and didn't know what to do with it. It was so good, we invited friends over for a sample the next weekend.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat; cover with plastic wrap. Flatten with the flat side of a meat mallet or rolling pin to 1/4-in. thickness. Remove plastic and sprinkle meat with garlic powder; set aside. , Separate caps from stems of three mushrooms; set caps aside. Chop stems and remaining mushrooms to measure 1/2 cup. In a bowl, combine chopped mushrooms, half the spinach, stuffing mix, 2 tablespoons cheese, butter and onion; mix well. Spread over tenderloin. Roll up, starting with a long edge. Secure with toothpicks. , Place, seam side down, in a greased 13x9-in. baking pan; brush lightly with browning sauce if desired. Top with remaining spinach; sprinkle with nutmeg. Arrange mushroom caps around meat; sprinkle with remaining Parmesan. , Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes longer or until a thermometer inserted into meat layer reads 160°-170°. Cut into 1-in. slices.
Nutrition Facts : Calories 275 calories, Fat 14g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 382mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.
BONELESS PORK ROAST
Make and share this Boneless Pork Roast recipe from Food.com.
Provided by tgobbi
Categories Pork
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- The meat should be at room temperature for best results.
- Place pork in roasting pan.
- Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
- Bake for 50 minutes (25 minutes per lb).
INCREDIBLE BONELESS PORK ROAST WITH VEGETABLES
This is one of, if not the most delicious recipes Ive ever made. The flavor is so rich and incredible. It is not dry, although the cooking time may lead you to think differently. You can cut it with a fork, it is just so moist and tender.
Provided by IronChefNicole
Categories Pork
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Place Pork Loin fat side down in a 9 x 13 pan and arrange vegetables around it.
- 2. In a small bowl mix Garlic powder, onion powder, seasoned salt and black pepper until combined and rub it onto the pork (top only, not the bottom).
- 3. Sprinkle the parsley on top, and then the garlic. Drizzle the olive oil over top of the pork. You can season the vegetables as well, I recommend to. Just sprinkle all of the same dry seasonings over top.
- 4. Add beef broth from one of the corners of the pan, do not pour over pork. Place foil, slightly vented, over the pork, and fitting the pan. Cook it on 325 for 2 1/2 hours. Midway through rotate the pork so it it fat side up and replace the foil so it is covered again.
- 5. After its done take the foil off and put the broiler on HIGH. Flip the pork again to meat side up and broil for 10 minutes. You will do this twice (meat side up, 10 mins, fat side up 10 mins, and then meat side up one last time for 10 mins.) For a total of 30 minutes You may need a few mins longer depending on your oven. Just look to see how browned its getting.
- 6. Let meat rest for 30 minutes.
- 7. Enjoy! The vegetables will have an incredible flavor and so will the meat.
- **You may add more veggies but You'll probably have to go with a bigger pan size.
- **If you'd really like to kick it up, make a roux and add PAN JUICES and some red wine and let it reduce, stirring often to make a nice gravy!
BONELESS ROAST PORK FLORENTINE
Steps:
- Position rack in the center of the oven and set the temperature to 450 degrees
- Mix the garlic, rosemary, fennel, and salt and pepper in a small bowl.
- Make deep incisions in the pork, around four of them. Stuff the incisions with the garlic mixture and spread any remaining over the entire surface of the meat. Rub with 1 to 2 tablespoons olive oil.
- Roast for 15 minutes. Reduce the oven temperature to 350 degrees and roast until a meat thermometer inserted in the thickest part of the meat registers 150 degrees. About 1 hour. Remove the roast to a cutting board, cover loosely with aluminum foil, and let stand for 10 minutes. Skim the fat off the pan juices. Slice the meat and serve with pan juices.
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