PORK ROAST WITH PLUM SAUCE
This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.
Nutrition Facts :
SLOW-ROASTED PORK WITH CITRUS AND GARLIC
Provided by Food Network Kitchen
Time 2h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Pulse the garlic, oregano, thyme, coriander and cumin seeds, bay leaves, 2 tablespoons salt and 1 teaspoon pepper in a food processor to make a thick paste. Trim off all but a thin layer of fat from the pork, then make deep slits all over the roast (about every 2 inches) with a paring knife. Rub the spice paste over the pork and into the slits.
- Mix the citrus juices, Worcestershire sauce and olive oil in a large glass bowl. Submerge the pork in the marinade and top with the onions and reserved orange and lemon peels. Cover with plastic wrap and refrigerate at least 8 hours or up to 2 days. Bring to room temperature 1 hour before roasting.
- Preheat the oven to 450. Remove the citrus peels from the bowl and refrigerate. Place the pork on a rack in a large roasting pan (reserve the marinade and onions); roast, uncovered, about 1 hour. Add the marinade to the pan and pile the onions on top of the meat. Cover with foil, lower the oven temperature to 350 and roast 2 more hours. Uncover, place the citrus peels around the pork and continue to roast, basting occasionally, until the meat browns and a thermometer inserted into the bottom half registers 190, 1 hour 30 minutes to 2 hours.
- Transfer the pork to a cutting board and let rest 10 minutes. Meanwhile, skim any excess fat from the pan juices. Slice the pork and serve with the onion and pan juices. Garnish with citrus peels.
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION
A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.
Provided by Anonymous
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
- Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g
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 THYME PORK LOIN ROAST
Serve with Apple Cranberry Salsa for something just a little different.
Provided by Food Network
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart® Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart® TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart® CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred.
ROASTED PORK LOIN WITH POACHED PLUMS
Steps:
- For Plums:
- Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
- Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
- DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.
- For Pork:
- Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
- *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
PORK ROAST WITH SHERRY-PLUM SAUCE
Enjoy this pork recipe served with sherry-plum sauce - a slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 12
Number Of Ingredients 11
Steps:
- Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
- Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
- Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
- Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.
Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 70 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
LEMON GARLIC ROAST PORK
Make and share this Lemon Garlic Roast Pork recipe from Food.com.
Provided by ohgal
Categories Very Low Carbs
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Trim fat from pork. Combine lemon rind and garlic and rub evenly over pork. Place pork in a casserole dish and add broth. Bake at 400 degrees for 30 minutes. Turn pork over and bake an additional 35 minutes. Discard broth and serve. 12 servings.
Nutrition Facts : Calories 287.7, Fat 16.8, SaturatedFat 6.2, Cholesterol 92.9, Sodium 77.3, Carbohydrate 0.7, Sugar 0.1, Protein 31.4
PORK ROAST WITH MEYER LEMON GLAZE
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination of rosemary, citrus and pork is classic and brought to new levels with the use of Meyer lemons. You could try this with more common varieties of lemon but you will miss the sweet and orange-y flavor of this particular fruit. Do remember to tie the roast before cooking as the tightness helps to retain the moisture and tenderness of the pork. As a side, I would suggest roasting some Yukon potatoes along with the pork. (See picture.) Since they absorb some of the sauce make some extra.
Provided by justcallmetoni
Categories Lemon
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Carefully cut any strings tying the roast and unroll or (depending how its cut) separate/butterfly into halves. Slash the meat at intervals and rub liberally with rosemary and minced garlic. Place in a nonreactive container or resealable plastic bag big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 90 minutes, turning several times.
- Preheat oven to 450°F.
- Remove the meat from the marinade, pat very dry (the bits of rosemary and garlic on the meat are fine. Reassemble into the original roll shape and tie using butchers' twine.
- Place the meat in a roasting pan and roast for 15 minutes.
- Reduce oven temperature to 350°F and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes more.
- Meanwhile, combine the sugar, half cup lemon juice and the Cointreau. Stir to dissolve the sugar.
- Discard any fat in the roasting pan, then spoon the lemon mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
- Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set on a plate for 10 minutes before carving.
- Add remaining 2 tablespoons lemon juice to the reserved pan juices along with any juices released by the roast. Pour into a sauceboat and pass at the table.
Nutrition Facts : Calories 451.5, Fat 23.8, SaturatedFat 8.3, Cholesterol 119.1, Sodium 97, Carbohydrate 12.5, Fiber 0.2, Sugar 11.5, Protein 37.4
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