PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
PORK MEDALLIONS WITH FIG & PORT WINE SAUCE
Make and share this Pork Medallions With Fig & Port Wine Sauce recipe from Food.com.
Provided by seangcolman
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
- Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
PORK TENDERLOIN WITH FIG PORT SAUCE
I saw they had fresh figs at the supermarket last week and they looked really good, I am not a big fan of figs by themselves, but I do think they can make a lovely addition to a sauce. I made this one and served it with pork on a sweet potato mash, it turned out really well. The pork weight is enough for three just up the weight for 4, the sauce amount should be enough for 4 servings.
Provided by The Flying Chef
Categories Pork
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Mix rosemary and oil in a bowl, rub into pork loin, place pork in an oven proof dish and cook in pre-heated oven 180 degrees Celsius for about 40 Min's or until pork is cooked through.
- Sauce.
- Combine water and port in a saucepan, bring to the boil, turn down heat slightly and cook 15 Min's to reduce liquid slightly,.
- Add all the remaining ingredients except the butter and simmer for a further 15 Min's, remove rosemary sprigs and cinnamon sticks, blend with until smooth.
- Add butter stir until melted, serve sauce over pork.
Nutrition Facts : Calories 562.8, Fat 17, SaturatedFat 3.9, Cholesterol 141.2, Sodium 699, Carbohydrate 35.8, Fiber 2, Sugar 28.5, Protein 45.8
More about "carrabbas pork tenderloin fig food"
OVEN ROASTED PORK TENDERLOIN WITH BALSAMIC FIG SAUCE
From lemonsforlulu.com
4.4/5 (46)Estimated Reading Time 3 minsServings 8Calories 324 per serving
- Sprinkle pork with rosemary, garlic, salt and pepper. Heat a large, oven-safe skillet (I used a cast iron) with olive oil over medium heat. Add pork. Cook pork for 10 minutes, turning halfway to brown each side. Place the skillet in the oven and bake pork in the preheated oven for 30 - 50 minutes or until a meat thermometer registers 145 degrees. Remove pork. Let pork stand for a few minutes before cutting.
- Meanwhile, add jam to the same skillet. Add vinegar and salt, stir frequently and cook on low heat for 5-8 minutes or until jam has thinned out or until desired consistency.
PORK TENDERLOIN WITH FIG GLAZE AND HERBS | RICARDO
From ricardocuisine.com
3/5 (1)Category Main DishesServings 6Total Time 30 mins
BALSAMIC BRAISED PORK TENDERLOINS WITH FRESH FIGS
From allrecipes.com
ROAST PORK TENDERLOIN RECIPE WITH BALSAMIC FIG SAUCE
From theovenlight.net
PORK LOIN CHOPS WITH FIG SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
OVEN ROASTED PORK LOIN WITH BALSAMIC FIG SAUCE
From tasteandsee.com
PORK TENDERLOIN WITH FIGS AND ONIONS RECIPE - SIMPLY …
From simplyrecipes.com
FIG BALSAMIC ROASTED PORK TENDERLOIN - SKINNYTASTE
From skinnytaste.com
PROSCIUTTO WRAPPED PORK TENDERLOIN - SUPPER PLATE …
From supperplate.com
4.8/5 (12)Category Dinner, GrillingCuisine AmericanCalories 374 per serving
- In a large base saucepan add Olive Oil and sliced sweet onions - cook until lightly caramelized. About 10 minutes. (You can also use a small frying pan.)
- While the Fig & Port Wine Sauce is simmering on the stovetop, cut the pork tenderloin into desired sizes about 1 ½-inch. We got 9 medallion from 1 ½ pounds of Pork Tenderloin.
PORK TENDERLOIN WITH ROASTED FIGS - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
CARRABBA'S COPYCAT RECIPES PORK TENDERLOIN
From recipeschoice.com
CARRABBA'S PORK TENDERLOIN WITH FIG SAUCE CALORIES RECIPES
From tfrecipes.net
FIGS AND APPLES A SWEET TOPPING FOR SALTY PROSCIUTTO-WRAPPED PORK
From sun-sentinel.com
COPYCAT CARRABBA'S GRILL SEASONING - DASH OF SANITY
From dashofsanity.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
15 CARRABBA’S PORK TENDERLOIN WITH FIG SAUCE RECIPE
From selectedrecipe.com
PORK TENDERLOIN WITH FIGS AND BALSAMIC GLAZE - CULINARY HILL
From culinaryhill.com
CARB SMART BALSAMIC-FIG PORK TENDERLOIN RECIPE | HELLOFRESH
From hellofresh.ca
CARRABBA S RECIPES PORK TENDERLOIN | BRYONT BLOG
From bryont.net
CARRABBAS PORK TENDERLOIN FIG RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love