SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
PORK BRACIOLE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the breadcrumbs, Parmesan, parsley, lemon zest, 1/2 teaspoon salt, red pepper flakes and 2 tablespoons olive oil. Lay the tenderloins open and flat on a board in front of you. Season each loin evenly all over with 1/2 teaspoon salt. Lay 3 slices of provolone on each loin. Divide the breadcrumb mixture over the provolone. Roll the loins back up into their original shape and tie in 4 spots with kitchen twine.
- Heat a medium straight-sided skillet over medium-high heat. Add the remaining 2 tablespoons olive oil to the skillet. Sear the pork tenderloins until evenly golden brown all the way around, about 3 minutes per side. Remove to a plate to rest. Deglaze the skillet with the white wine and add the marinara sauce. Nestle the pork back in the sauce. Cover the skillet and simmer until the pork is just cooked through and registers 145 degrees F on an instead-read thermometer, about 20 minutes. Remove from the heat and allow to rest uncovered for 10 minutes before slicing and serving with the sauce.
PORK CHOPS ALLA PIZZAIOLA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 37m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
- Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.
ITALIAN BRAISED PORK
This tender pork would also be wonderful over pasta or polenta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 4h20m
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
- Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
- Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 5 g, Protein 50 g, SaturatedFat 10 g
ITALIAN BRAISED PORK LOIN
Make and share this Italian Braised Pork Loin recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Season the pork generously with salt and pepper.
- In a large, heavy pot, warm the oil over medium heat.
- Add the bacon and cook, stirring often, until crisp, 2-3 minutes.
- Drain on paper towels.
- Raise the heat to med-high.
- Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
- Transfer the pork to a plate.
- Pour off the fat from the pot and return to med-high heat.
- Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom.
- Bring to a boil.
- Add the garlic, reserved bacon, and the pork to the pot.
- Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours.
- During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork.
- Transfer the pork to a cutting board and cut crosswise into slices about ½ inch thick,.
- Arrange the slices on a platter, top with the sauce and serve.
Nutrition Facts : Calories 558.7, Fat 30.9, SaturatedFat 7.4, Cholesterol 190.4, Sodium 199, Carbohydrate 4.5, Protein 62
ITALIAN PORK LOIN BRAISED IN MILK
Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work.
Provided by FoodE-MattyD
Categories Pork
Time 3h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels.
- Preheat oven to 275 degrees.
- In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream.
- 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes.
- While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests.
- Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.
Nutrition Facts : Calories 414.6, Fat 16.7, SaturatedFat 4.7, Cholesterol 109, Sodium 10395, Carbohydrate 24.9, Fiber 0.5, Sugar 23.1, Protein 36.5
ITALIAN ROAST PORK LOIN
Make and share this Italian Roast Pork Loin recipe from Food.com.
Provided by Harley Seashell Pri
Categories Pork
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Oven at 350°F.
- Trim fat from pork.
- Combine rosemary, garlic, salt, pepper, and olive oil.
- Melt butter in roasting dish and then place onions over top of the butter.
- Rub rosemary mixture all over pork loin.
- Sear on all sides in a hot skillet.
- Place pork on top of onions in roasting pan and then cover with foil.
- Bake for an hour or until meat thermometer reads 160°F.
- To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.
Nutrition Facts : Calories 448.8, Fat 26.1, SaturatedFat 8.8, Cholesterol 145.5, Sodium 415.8, Carbohydrate 1.8, Fiber 0.3, Sugar 0.4, Protein 49
TUSCAN BRAISED PORK CHOPS
An aromatic sofrito flavors the pork chops. The sofrito then becomes the base for a tasty pasta sauce. The chops are served with pasta, the sauce and a robust green vegetable such as spinach or escarole. Correction: Soffrito is the correct spelling for this Italian mixture of aromatic vegetables, which is more often know by the French name, mirepoix. Sofrito is a slightly different Caribbean-Spanish mixture used for similar purposes.
Provided by Chopin Liszt
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wipe the chops with a damp paper towel and dry them.
- Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
- Remove the chops and set aside.
- Add the vegetables and the remaining 1/4 cup of oil to the pan.
- Caramelize the vegetables at medium heat (this is the sofrito).
- Return the chops to the pan and spoon some of the sofrito over them.
- Add the seasonings and wine.
- Cover and simmer on low heat for 30 minutes.
- Add a little water from time to time to prevent the pan from boiling dry.
- Add the tomato sauce.
- Cook covered 10 more minutes.
- Remove the chops and strain the sauce.
- Drizzle some sauce over the chops.
- Dress pasta of your choice with the remaining sauce.
TUSCAN BRAISED PORK LOIN
This is a dish that devloped, filled with fresh herbs, and very delicious. I cook it in a good sized cast iron casserole with a lid. This dish can be served with polenta or garlic mashed potatoes
Provided by conniecooks
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season the roast with salt and pepper.
- Brown on all sides in Olive oil.
- Remove to a plate.
- Brown sausage meat.
- Saute onion and garlic with sausage.
- Add chicken stock, bay leaves, Basil, & thyme.
- Cook for 3 minutes.
- Add diced tomatoes.
- Place Roast in sauce.
- Add rosemary, sage, and parsley.
- hot pepper flakes to taste.
- Bake at 350° F till an internal temp of 140° F is reached.
Nutrition Facts : Calories 969.9, Fat 49.5, SaturatedFat 17.8, Cholesterol 310.2, Sodium 981.1, Carbohydrate 13.4, Fiber 2.4, Sugar 5.9, Protein 111.5
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4.9/5 (10)Total Time 2 hrsCategory MainsCalories 620 per serving
- Cut or snip 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the meat at even intervals and tie the pork neatly with kitchen twine. Season the pork with salt and pepper. Remove the needles from the second sprig.
- In a large braising pan or Dutch oven over medium heat, warm the butter and 4 tablespoons oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes.
- Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.
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