COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
FRENCH-STYLE POT-ROASTED PORK
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones).
FRENCH-STYLE POT-ROASTED PORK LOIN RECIPE - (4.1/5)
Provided by á-2908
Number Of Ingredients 15
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 225 degrees. Melt 1 tablespoon butter in 8-inch skillet over medium-low heat. Add half of garlic and cook, stirring frequently, until golden, 5 to 7 minutes. Transfer mixture to bowl and refrigerate. 2. Position roast fat side up. Insert knife one-third of way up from bottom of roast along 1 long side and cut horizontally, stopping ½ inch before edge. Open up flap. Keeping knife parallel to cutting board, cut through thicker portion of roast about ½ inch from bottom of roast, keeping knife level with first cut and stopping about ½ inch before edge. Open up this flap. If uneven, cover with plastic wrap and use meat pounder to even out. Sprinkle 1 tablespoon salt over both sides of loin (½ tablespoon per side) and rub into pork until slightly tacky. Sprinkle sugar over inside of loin, then spread with cooled toasted garlic mixture. Starting from short side, fold roast back together like business letter (keeping fat on outside) and tie with twine at 1-inch intervals. Sprinkle tied roast evenly with herbes de Provence and season with pepper. 3. Heat 1 tablespoon oil in Dutch oven over medium heat until just smoking. Add roast, fat side down, and brown on fat side and sides (do not brown bottom of roast), 5 to 8 minutes. Transfer to large plate. Add remaining 1 tablespoon oil, apple, and onion; cook, stirring frequently, until onion is softened and browned, 5 to 7 minutes. Stir in remaining sliced garlic and cook until fragrant, about 30 seconds. Stir in wine, thyme, and bay leaf; cook for 30 seconds. Return roast, fat side up, to pot; place large sheet of aluminum foil over pot and cover tightly with lid. Transfer pot to oven and cook until pork registers 140 degrees, 50 to 90 minutes (short, thick roasts will take longer than long, thin ones). 4. Transfer roast to carving board, tent loosely with foil, and let rest for 20 minutes. While pork rests, sprinkle gelatin over 1/4 cup chicken broth and let sit until gelatin softens, about 5 minutes. Remove and discard thyme sprigs and bay leaf from jus. Pour jus into 2-cup measuring cup and, if necessary, add chicken broth to measure 1¼ cups. Return jus to pot and bring to simmer over medium heat. Whisk softened gelatin mixture, remaining 1 tablespoon butter, and parsley into jus and season with salt and pepper to taste; remove from heat and cover to keep warm. Slice pork into 1/2-inch-thick slices, adding any accumulated juices to sauce. Serve pork, passing sauce separately.
POT-ROAST LOIN OF PORK WITH CELERIAC, SHALLOTS & PANCETTA
A chunky, comforting casserole that makes a wonderful Sunday lunch
Provided by Ruth Watson
Categories Main course
Time 2h25m
Number Of Ingredients 10
Steps:
- Using a small, sharp kitchen knife, stab through the fatty side of the pork loin to make about 30 fairly deep, randomly spaced incisions. Insert a sliver of garlic into each stab mark, pushing the garlic well into the meat and smoothing over the fat to close up the entry points. Reserve a few slivers to push in cuts made on the flesh-side of the joint.
- Put 5 tablespoons of the olive oil, the juice of the lemon, tbsp of fennel seeds and the leaves stripped from 4 oregano sprigs in a large non-reactive dish (a non-porous dish, such as glass or stainless steel, which won't react with acidic foods and alter the flavour). Grind in plenty of black pepper, then swish everything into a sludge with one clean hand. Put the joint into the dish and massage the marinade into every nook and cranny. Leave the pork to marinade for 6-24 hours in a cool place or the fridge.
- When you are ready to start cooking, preheat the oven to 170C/Gas 4/fan oven 150C. Put the 300g of shallots in a heatproof bowl and cover with boiling water. Leave for 2 minutes to loosen the skins, then tip the shallots into a large sieve or colander and rinse under cold water. Trim off the root end, then peel the shallots, breaking any large ones into their natural segments. Halve the 4 celeriac wedges, then cut into large, bite-sized chunks.
- Heat the remaining oil in a large frying pan over a medium heat. Toss in the 130g pack of pancetta and fry for 2-3 minutes until slightly frazzled. Transfer the cubes to a large casserole big enough to take the pork, using a slotted spoon so the fat drains back into the pan. Throw the shallots and celeriac into the frying pan and sauté them for 3-4 minutes until coloured, turning frequently. Transfer them to the casserole, again draining off the oil.
- Pull the frying pan to one side. Quickly scrape off any excess marinade from the pork loin, then season the meat with fine sea salt. Replace the frying pan over a medium-high heat and brown the pork on all sides, including the ends. Place the loin on the vegetables in the casserole. Stuff the remaining 4 sprigs of oregano around it.
- Pour off and discard all the fat in the frying pan, raise the heat and pour in the 600ml of wine. Bring to the boil, scraping up all the tasty bits from the bottom of the pan. Let the wine bubble and reduce for 3 minutes, then pour into the casserole.
- Place the casserole over a high heat and bring the juices up to a bubble. Immediately put the lid on the casserole and transfer it to the oven. Cook the loin for 1 hour 45 minutes, turning it halfway through. Remove the casserole from the oven and leave the pork to rest in a warm place for 15-30 minutes, still covered, before carving.
Nutrition Facts : Calories 836 calories, Fat 58 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 62 grams protein, Sodium 1.06 milligram of sodium
POT-ROAST LOIN OF PORK IN CIDER WITH CELERIAC
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Provided by Angela Boggiano
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.
- Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.
- Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.
- Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
FRENCH ROAST PORK
This is perfect! Very Delicous. The Spices are phenomenal. Comes from "The All New Good Housekeeping Cookbook" Let me know what you all think.
Provided by crazycookinmama
Categories Pork
Time 1h5m
Yield 6 Main Dish Servings, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350³F.
- Pat pork dry with paper towels.
- In cup, combine salt, thyme, cinnamon, pepper, nutmeg, and cloves.
- Use to rub on pork.
- Place roast on rack in small roasting pan (13" by 9").
- Roast pork until meat thermometer inserted in center of roast reaches 155³F, about 1 hour.
- Internal temperature of meat will rise to 160³F upon standing.
- When roast is done, transfer to warm platter and let stand 15 minutes to set juices for easier slicing.
- Meanwhile, add wine to rasting pan and heat to boiling over high heat, stirring until browned bits are loosened from bottom of pan.
- Add broth and heat to boiling; boil 2 minutes.
- Remove from heat and skim and discard fat.
- Serve pan juices and applesauce with pork.
More about "french pot roasted pork loin food"
RICK STEIN'S POT-ROAST PORK RECIPE - BBC FOOD
From bbc.co.uk
Cuisine FrenchCategory Main CourseServings 6
FRENCH-STYLE POT-ROASTED PORK LOIN - AMERICA'S TEST KITCHEN
From americastestkitchen.com
5/5 (14)Servings 4-6Cuisine FrenchCategory Main Courses, Roasts
FRENCH ONION PORK LOIN - DELICIOUS PORK LOIN IN THE OVEN
From savoryexperiments.com
FRENCH-STYLE POT-ROASTED PORK LOIN RECIPE - KEEPRECIPES
From keeprecipes.com
PORK POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
THE ULTIMATE PORK ROAST (IN OVEN!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SLOW COOKER PORK LOIN ROAST | RECIPETIN EATS
From recipetineats.com
FRENCH PORK LOIN ROAST (WITH MUSTARD) - SNIPPETS OF PARIS
From snippetsofparis.com
4.5/5 (4)Total Time 55 minsCategory Main DishesCalories 109 per serving
21 FRENCH PORK LOIN RECIPES - SELECTED RECIPES
From selectedrecipe.com
21 FRENCH PORK ROAST RECIPES - SELECTED RECIPES
From selectedrecipe.com
BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
From recipeteacher.com
HOW TO MAKE FRENCH-STYLE POT-ROASTED PORK LOIN
From afeastfortheeyes.net
CAJUN BEEF AND PORK RECIPES
From cajuncookingrecipes.com
EASY DINNER IDEAS ON INSTAGRAM: "THIS IS OUR BEST PULLED PORK …
From instagram.com
POT ROAST PORK | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
POT ROASTED PORK LOIN - WILL COOK FOR SMILES
From willcookforsmiles.com
15 PORK IDEAS | PORK RECIPES, COOKING RECIPES, PORK - PINTEREST
From pinterest.com
7 DELICIOUSLY EASY PORK ROAST RECIPES PERFECT FOR YOUR INSTANT POT ...
From cookindocs.com
RICK STEIN POT ROAST | BBC2 SECRET FRANCE | XMAS RECIPE - THE …
From thehappyfoodie.co.uk
SMOTHERED PORK CHOP RECIPE | BUTTER YOUR BISCUIT
From butteryourbiscuit.com
FRENCH-STYLE POT-ROASTED PORK LOIN | COOK'S ILLUSTRATED
From americastestkitchen.com
PIONEER WOMAN PORK LOIN ROAST : DOWNLOAD BASIC FOOD VIDEOS
From baked-meatballs.blogspot.com
FRENCH-STYLE POT-ROASTED PORK LOIN | AMERICA'S TEST KITCHEN
From americastestkitchen.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