FRESNO PORK ROAST WITH HOT SPICED RAISINS
Provided by Amanda Hesser
Categories dinner, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine the lemon zest, salt and pepper. Rub the mixture onto the tenderloins. Set them on a platter or baking sheet, cover lightly and refrigerate 2 to 4 hours.
- In a small saucepan, combine the brown sugar, vinegar, cinnamon and 2/3 cup water. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Add the lemon slices and raisins and continue simmering for 10 minutes, stirring frequently. Remove from heat, and let rest at least 30 minutes.
- Preheat oven to 350 degrees. Remove tenderloins from refrigerator 30 minutes before cooking. Place them on a roasting rack set over a roasting pan, and brush generously with the raisin liquid. Roast 20 to 25 minutes, brushing 2 or 3 times with the raisin liquid, until the meat reaches an internal temperature of 160 degrees.
- Remove the tenderloins from the oven, and let rest 10 minutes. Meanwhile, bring the raisin liquid to a boil for 3 minutes, then remove from the heat and let cool slightly. Cut tenderloins into 1/4-inch-thick slices. Arrange the slices on a serving platter, spoon the spiced raisins over them and serve immediately.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 5 grams, Carbohydrate 102 grams, Fat 10 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 3 grams, Sodium 1067 milligrams, Sugar 87 grams, TransFat 0 grams
SPICY PORK ROAST
My MIL gave this recipe to me. I often make this on Sunday's. Put it in the oven on your way out the door to church. Just about ready when you get home.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 8 ingredients; rub over entire roast.
- Cover and refrigerate overnight.
- Place roast on a greased rack in a roasting pan.
- Bake, uncovered at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 160-170 degrees.
- Let stand 10 minutes before slicing.
THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Make and share this Thick Pork Chops With Spiced Apples and Raisins recipe from Food.com.
Provided by Splash035
Categories < 4 Hours
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper.
- Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot.
- Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat.
- Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color.
- Toss in the raisins and add the apple juice, stirring to scrape up the brown bits.
- Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper.
- Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften.
- Spoon the spiced apples over the pork chops.
Nutrition Facts : Calories 1110.1, Fat 38, SaturatedFat 13.3, Cholesterol 186.1, Sodium 28148.9, Carbohydrate 141.4, Fiber 4, Sugar 130.8, Protein 53.5
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