PANCETTA WRAPPED PORK TENDERLOIN.
This would be the perfect thing to serve your family tonight, or really anytime this week. You could even serve it as a nice Christmas Eve or Christmas Day Dinner!
Provided by Tieghan Gerard
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Heat a large skillet over high heat. Rub the pork all over with 1 tablespoon olive oil, then sprinkle with thyme, rosemary, salt, and pepper. Add the pork to the hot skillet and sear all over until browned, about three to five minutes per side. Remove the pork from a skillet and place on a roasting rack set inside a roasting pan.
- Layer on the pancetta, overlapping the layers until the pancetta covers all but the bottom of the pork. Lightly brush the top of the pancetta with olive oil.
- In a small bowl, toss together the remaining tablespoon of olive oil, the carrots and onion. Season with salt and pepper. Transfer the veggies to the roasting pan with the pork.
- Transfer the roasting pan to the oven and roast for 25-30 minutes or until pancetta is crispy and the pork is cooked through. Let the pork sit 5 minutes before slicing.
Nutrition Facts : Calories 641 kcal, Carbohydrate 5 g, Protein 73 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 212 mg, Sodium 431 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MUSTARDY PORK & APPLES
Make yourself a wholesome and traditional British square meal with this recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
- Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.
Nutrition Facts : Calories 248 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.42 milligram of sodium
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
ROAST PORK LOIN WITH PANCETTA AND SAGE
Tying the roast with twine keeps the pancetta in place, ensuring an elegant presentation. Be sure to remove the twine before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10-inch lengths of kitchen twine.
- Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.
Nutrition Facts : Calories 342 g, Fat 21 g, Protein 37 g
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
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
APPLE BUTTER PORK LOIN
This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it--a great Sunday dish!
Provided by UMich97
Categories Meat and Poultry Recipes Pork
Time 3h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
- Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
- Cover, and return to the oven for 2 hours, or until fork-tender.
Nutrition Facts : Calories 606.5 calories, Carbohydrate 25.7 g, Cholesterol 194.1 mg, Fat 25.4 g, Fiber 0.5 g, Protein 64.9 g, SaturatedFat 8.4 g, Sodium 150.6 mg, Sugar 23.2 g
PERFECT ROASTED PORK TENDERLOIN WITH APPLES
The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is baked on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner, Entree
Time 50m
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
- Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Nutrition Facts : Calories 293, Protein 35 g, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 101 mg
ROAST PORK WITH APPLES & ONIONS
The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.
Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges
PORK TENDERLOIN STUFFED WITH CARAMELISED APPLES
Make and share this Pork Tenderloin Stuffed With Caramelised Apples recipe from Food.com.
Provided by Laka
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
- Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
- Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
- Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
- Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
- Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
- Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
- Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
- Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.
PORK LOIN WITH APPLES AND PANCETTA
Original ancient recipe named after Gaius Matius, a friend of Julius Caesar. "Modernized" recipe from "The Philosopher's Kitchen" by Francine Segan.
Provided by ThatSouthernBelle
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
- Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
- Season to taste with the salt and pepper.
- Allow the mixture to cool slightly.
- Preheat oven to 450°F.
- Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
- Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.).
- Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
- Cook for about 25 minutes per pound.
PORK CHOPS WITH APPLES AND PANCETTA
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
- Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
- Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
- Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
- Garnish with the reserved pancetta bits.
EASY ROASTED PORK TENDERLOIN & APPLES
Brush pork with brown sugar and a robust blend of McCormick® Rosemary, Paprika and Garlic Powder, for a meal that's equal parts sweet and savory. Bake on a single sheet pan with sliced apples and onions, and enjoy!Photo credit: Marc Matsumoto from No Recipes.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Mix brown sugar and seasonings in large bowl. Reserve 1 tablespoon. Brush pork tenderloin with 1 tablespoon of the oil. Sprinkle with remaining seasoning mixture. Place in center of large foil-lined shallow baking pan.
- Toss apples, onions and remaining 1 tablespoon oil in medium bowl. Add reserved seasoning mixture; toss to coat well. Spread around pork in pan.
- Roast 25 to 30 minutes or until pork is desired doneness. Slice pork and serve with apples and onions.
Nutrition Facts : Calories 203 Calories
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SAGE & LEMON POTATOES WITH PORK LOIN STEAKS & CRISPY …
From greatbritishfoodawards.com
Servings 2
- Pre-heat your oven to 190°C/Fan 170°C Gas 5. Slice the potatoes into 1cm pieces. Place into a pan of salted boiling water and cook for 2-3 minutes, drain and leave to cool.
- Take two slices of the pancetta and lay them side by side. Place the pork in the middle and wrap the pancetta around the pork.
- Lay the potatoes onto a non-stick baking tray, sprinkle with the lemon zest and scatter over the sage and tomatoes, then season with salt and milled pepper.
- Place the pork on top, drizzle with the oil and bake for about 20 minutes, until the pork is cooked through and the potatoes have crisped a little around the edges.
PORK LOIN ROAST WITH APPLES - FALL COMFORT FOOD! - MOM …
From momfoodie.com
4.6/5 (27)Total Time 1 hr 40 minsCategory Main CourseCalories 489 per serving
- Place pork loin in a bowl or large container and season with a mixture of garlic powder, 1 1/2 tsp of the salt and pepper. Rub onto all sides. Cover and place in refrigerator for 30 minutes (or longer if you wish).
PROSCIUTTO-WRAPPED PORK LOIN WITH ROASTED APPLES …
From bonappetit.com
4.2/5 (125)Estimated Reading Time 3 minsServings 8
- Place dried mushrooms and dried apples in separate small bowls. Add 1 cup boiling water to each bowl. Let mushrooms and apples soak until very soft, about 30 minutes. Strain mushrooms. Cover and chill soaking liquid (about 3/4 cup). Drain apples, discarding soaking liquid. Finely chop mushrooms and apples, combine in a small bowl, and set mushroom and apple mixture aside.
- Meanwhile, blanch kale in boiling salted water just until wilted, about 1 minute. Using tongs, transfer kale to a rimmed baking sheet. Refrigerate until cool. Remove any large, tough ribs.
- Melt butter in a large skillet over medium heat. Add onion; cook, stirring often, until soft and lightly golden, about 8 minutes. Add mushrooms and apples; cook, stirring occasionally, until flavors meld, about 5 minutes. Stir in garlic, thyme, and rosemary; cook for 1 minute. Add brandy and cook until liquid is absorbed, about 1 minute. Stir in 2 tsp. salt and 1/2 tsp. pepper. Transfer mixture to a bowl and let cool completely. Add ground pork and stir to combine well.
- To butterfly, put pork loin on a work surface with short end facing you. Holding a long, thin sharp knife parallel to work surface and beginning along one long side, cut 1/2" above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet, until the entire loin is flat. Cover with a sheet of plastic wrap. Using a meat mallet, pound to an even thickness.
JUICY AND SWEET PORK TENDERLOIN, MADE WITH APPLES - ETALK
From more.ctv.ca
Servings 4-6Total Time 30 mins
- Pat the pork tenderloin dry with paper towel and coat each with vegetable oil. Season liberally with salt and pepper and sear the pork tenderloins until evenly browned all over. Transfer the pork to a plate and add the butter to the pan. Add in the onions, season with a pinch of salt, and allow them to cook for about five minutes, stirring occasionally.
- Meanwhile, in a small bowl, mix together the Dijon, grainy Dijon, thyme, sage, and cinnamon and brush this mixture all over the pork tenderloins.
- Add the apples to the onions and continue to cook for about five to seven minutes just to give them a little colour. Carefully deglaze the pan with the cider or white wine and nestle in the pork.
PORK CHOPS WITH APPLES AND PANCETTA | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 3 minsAuthor Giada De LaurentiisTotal Time 35 mins
- In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
- Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
- Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side.
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PORK LOIN WITH DRIED PRUNES AND PANCETTA - JULS' KITCHEN
From en.julskitchen.com
5/5 (1)Category MeatCuisine ItalianTotal Time 55 mins
- Arrange the pork on a cutting board and make a longitudinal incision from side to side with a sharp knife: all you have to do is to create a pocket you can stuff with prunes.
- Cover the pork loin with slices of bacon, lining them lengthwise all around your piece of meat. Add a few sprigs of fresh thyme and tie the pork with a butcher’s twine.
- Pour a few tablespoons of olive oil on a baking dish and arrange the pork in the centre. Scatter the peeled and chopped potatoes all around the pork loin.
PANCETTA-WRAPPED PORK LOIN WITH CHERRY MOSTARDA RECIPE ...
From lifemadedelicious.ca
Servings 8Total Time 2 hrsCategory EntreeCalories 500 per serving
- In 2-quart saucepan, heat Mostarda ingredients except mustard to boiling over medium-high heat. Reduce heat to low; simmer uncovered, stirring occasionally, until cherries are plumped, apples are tender, and liquid is reduced, about 30 minutes. Remove bay leaf; stir in 2 tablespoons mustard. Let cool.
- Meanwhile, heat oven to 375°F. Line rimmed baking sheet with foil. In small bowl, stir 3 tablespoons mustard, the garlic, 1 1/2 teaspoons salt and the pepper together. Rub mustard mixture all over pork. Place pork, fat side up, on baking sheet. Place pancetta in overlapping slices on top of pork roast.
- Roast 50 minutes to 1 hour 10 minutes or until thermometre inserted into centre of pork reads 145°F. Remove from oven; let stand 10 minutes.
- Slice pork crosswise into 1/2-inch-thick slices. Arrange pork slices on platter. Serve with mostarda on the side.
PANCETTA PORK TENDERLOIN WITH CIDER, MAPLE SYRUP, THYME ...
From more.ctv.ca
Servings 8-10Category Dinner
- For the marinade, combine the cider, Dijon, maple syrup, oil, salt, and pepper in a large bowl or a large heavy-duty re-sealable plastic bag and mash it around to bring it all together. Using the back of a large knife, whack the thyme and rosemary a few times to bruise it up a bit. This will help the herbs release more of their flavour in the marinade. Smash and roughly chop the garlic and add it, along with the herbs, tenderloins, and onions, to the marinade. Make sure the pork is completely submerged and cover or seal it all up to sit in the fridge for at least two hours, or up to 24 hours, to allow the flavours to marry.
- When you’re ready to cook, remove the pork from the marinade, dry it off with some paper towel, and allow it to sit at room temperature for 20 to 30 minutes.
- Preheat your oven to 425 F, line a baking sheet or roasting pan with a wire rack, and get to work on your pancetta wrap.
- For the roast, in a small bowl, mix together the garlic, rosemary, thyme, salt, pepper, and oil. Set aside.
STUFFED PORK TENDERLOINS WITH BACON AND APPLE-RIESLING ...
From foodandwine.com
Servings 4Total Time 1 hr 20 minsCategory Pork Tenderloin
- In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.
- Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.
- Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140°. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.
- In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.
GRILLING RECIPE: PORK LOIN WITH APPLE-CRANBERRY FILLING ...
From meatwave.com
Servings 4-6Total Time 1 hr 35 mins
- Bring all ingredients for the filling to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Push mixture through fine-mesh strainer to extract as much liquid as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until uniformly coarsely chopped, about fifteen 1-second pulses. Transfer filling to bowl and refrigerate while preparing pork.
- Butterfly pork loin to even 1/2-inch thickness. Season inside liberally with salt and spread apple filling in even layer, leaving 1/2-inch border. Roll tightly and tie with twine at 1-inch intervals. Season exterior liberally with salt and pepper.
- Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place wood chunks on top of the coals and allow to start burning and producing smoke.
- Place roast, fat-side up, on grate over cool side of grill. Cover grill and position vent, halfway open, over roast to draw smoke through grill. Grill-roast until instant-read thermometer inserted into thickest part of roast registers 130 to 135°F, 55 to 70 minutes, flipping once halfway through cooking time. Brush roast with half of reserved glaze; flip and brush with remaining glaze. (You may need to reheat glaze briefly to make spreadable.) Continue to cook until glaze is glossy and sticky, about 5 minutes longer.
PORK LOIN WITH SPINACH AND PANCETTA STUFFING | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Midweek DinnerServings 10Total Time 2 hrs
- Remove and discard bread crusts; cut bread into 1cm (½-inch) cubes. Heat half the oil in large frying pan; cook bread, stirring, until browned and crisp. Remove croûtons from pan.
- Heat remaining oil in same pan; cook onion, garlic and pancetta until onion browns lightly. Stir in spinach; remove from heat. Gently stir in croûtons, nuts and stock.
- Place pork on board, fat-side down. Horizontally slice through thick part of pork, without cutting whole way through. Open out pork to form one long, fairly flat piece; press stuffing mixture along short end of pork. Roll pork to enclose stuffing, securing with kitchen string at 2cm (¾-inch) intervals.
APPLE BACON WRAPPED PORK TENDERLOIN (PALEO, WHOLE30, KETO ...
From whatgreatgrandmaate.com
5/5 (24)Total Time 29 minsCategory Main CourseCalories 342 per serving
- Place bacon slices next to each other on a baking sheet or an oven safe skillet, slightly overlapping each other so they are as wide as the length of the pork loin.
PANCETTA-WRAPPED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (6)Total Time 25 minsServings 4Calories 137 per serving
- Sprinkle pork evenly with salt and pepper. Wrap pork in pancetta, with slices slightly overlapping.
- Place pork on grill rack coated with cooking spray; cover. Grill 18 minutes or until a thermometer registers 145°, turning occasionally to brown all sides. Let pork stand 10 minutes before slicing.
BACON WRAPPED PORK TENDERLOIN - MRFOOD.COM
From mrfood.com
4/5 (4)Estimated Reading Time 1 minCategory Pork
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From bbc.co.uk
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From ontariopork.on.ca
Calories 473Protein 28.1gFat 28.4gSaturated 14.5g
PORK TENDERLOIN WITH PANCETTA AND THYME - JULS' KITCHEN
From en.julskitchen.com
Servings 4Estimated Reading Time 3 minsCategory Main CourseTotal Time 45 mins
40 BEST APPLE RECIPES FOR FALL | FOOD & WINE
From foodandwine.com
Estimated Reading Time 8 mins
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Estimated Reading Time 2 mins
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PORK LOIN AND PORK TENDERLOIN: WHAT IS THE ... - CHOWHOUND
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