GARLIC-LEMON PORK
Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.
- Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 264 g, Fat 13 g, Fiber 2 g, Protein 26 g, SaturatedFat 6 g
LEMON-DIJON PORK SHEET-PAN SUPPER
Most nights I need something that I can get on the table with minimal effort and delicious results. This sheet-pan supper has become an all-time favorite, not only because of its bright flavors but also because of its speedy cleanup time. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat., Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes., Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.
Nutrition Facts : Calories 516 calories, Fat 17g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 505mg sodium, Carbohydrate 51g carbohydrate (19g sugars, Fiber 9g fiber), Protein 39g protein. Diabetic exchanges
PORK LOIN ROAST WITH VEGETABLES
This easy recipe for Pork Loin Roast with Veggies is a complete dinner that'll wow your guests! Fragrant with olive oil, garlic, and herbs, this pork roast is a delicious keeper.
Provided by Katerina | Easy Weeknight Recipes
Categories Main Course
Time 1h30m
Number Of Ingredients 12
Steps:
- Take the roast out of the fridge and place the fat side up on a platter or parchment-lined work surface to come to room temperature.
- While the roast is coming to temperature, preheat the oven to 450°F.
- In a small bowl, add 1 tablespoon olive oil, minced garlic, rosemary, thyme, oregano, and paprika; mix to combine and set aside.
- When the roast has reached room temperature, score the skin and fat ¼-inch deep in a cross-hatch pattern at 1-inch intervals. This will allow the seasoning flavor to soak in while roasting.
- Generously season the pork with salt and pepper.
- Place your roast into a 5-quart or larger baking dish. Gently rub the herb mixture all over your pork loin. Cover the roast with a sheet of aluminum foil. Roast for an initial 20 minutes.
- In the meantime, prep and slice your carrots, celery, and potatoes, and place them in a bowl; toss with 1 tablespoon olive oil, salt, and pepper.
- After the initial 20 minutes of roasting, lower the oven temperature to 350°F and remove the pork from the oven.
- Uncover and add the vegetables in the dish around the pork roast. Add an additional 1 tablespoon of olive oil sprinkled on top of the vegetables and pork.
- Continue to roast uncovered at 350°F for 35 to 45 minutes, or until the pork roast registers an internal temp of 145°F and vegetables are tender. Use an instant read meat thermometer to check for doneness.
- Remove from the oven and re-cover with a piece of foil. Let it rest for 10 minutes.
- Remove pork roast from the baking dish and transfer to a cutting board; slice and serve with the vegetables.
Nutrition Facts : Calories 449 kcal, Carbohydrate 20 g, Protein 53 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 171 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 11 g, ServingSize 1 serving
LEMON GARLIC PORK LOIN WITH VEGETABLES
Thought I would try something different and this Pork loin with veggies cooked in the oven was fine.
Provided by Carol Junkins
Categories Pork
Time 35m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 425 degrees In large bowl, toss together potatoes, carrots, 3 Tablespoons oil, the garlic, salt and pepper. Transfer vegetable to large roasting pan, roast 20 minutes.
- 2. Meanwhile, slice pork loin into 1 1/2 inch thick medallions. In large skillet, cook medallions in remaining 1 tablespoon oil over medium-high heat 4 minutes on each side or until browned.
- 3. Reduce oven temperature to 350 degrees add browned pork medallions to roasting pan. Cover. bake 5 minutes or until heated thoroughly. Served with applesauce .
- 4. I also made creamed cauliflower with this meal. Make a white sauce: 1 cup milk , 2 Tablespoons of flour, salt and pepper. Bring to slight boil, stirring, add about a cup of cheese, pour over cauliflower then melt 2 Tablespoons of butter mix with 1 cup of breadcrumbs. Sprinkle over cauliflower and put in 350 degree oven til the crumbs are browned and its bubbly.
- 5. For dessert we had Tapioca with fresh fruit.
LEMON/GARLIC PORK TENDERLOIN
A Greek(ish) dish. The pork turned out very tender, which always makes me happy -- pork is so lean these days, it's hard to find a recipe that leaves it tender. A 4-oz. serving is 4 Weight Watchers points.
Provided by KLHquilts
Categories Pork
Time P1DT2h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- With a sharp knife, make slits or pockets in the pork loin -- one for every whole garlic clove you're going to use. Insert the whole cloves and bit of fresh oregano into each slit. Set aside.
- In medium bowl, combine oil, wine, lemon juice, minced garlic, thyme, and salt and pepper to taste. Mix well. Pour over pork loin and refrigerate 6-24 hours.
- Preheat oven to 350. Place pork in a baking pan and add 1 cup water. Bake for 1-1/2 hours, or until pork is tender and juices run clear. Occasionally baste with juices in pan.
- Remove from oven and let stand 10 minutes or so. Cut into slices and serve.
Nutrition Facts : Calories 382.4, Fat 19.1, SaturatedFat 5.2, Cholesterol 149.7, Sodium 113, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 46.9
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
GARLIC PORK ROAST (FOR THE SLOW COOKER)
We have this on a regular basis because the local grocery often run sales on pork. Takes about 15 minutes in the morning and dinner is ready when you get home. House smells good when you walk in too!
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 7h15m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.
- Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.
- Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.
Nutrition Facts : Calories 391.5, Fat 16.3, SaturatedFat 3, Cholesterol 108.9, Sodium 524.5, Carbohydrate 20.6, Fiber 3.5, Sugar 4.5, Protein 39.2
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