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-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BRINED PORK LOIN WITH MEYER LEMON MARMALADE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
- After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side.
ROAST PORK WITH LEMON GREMOLATA
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
- Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
- Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.
Nutrition Facts : Calories 244 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
PORK LOIN WITH LEMON AND SAGE
Make and share this Pork Loin With Lemon and Sage recipe from Food.com.
Provided by Jamies Kitchen
Categories Pork
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to highest setting, about 500.
- Place a lightly greased, foil-lined baking tray in the oven.
- With a sharp knife, score the skin of the pork loin in a criss-cross pattern. Turn it around so that the flesh side is facing upwards and cut a slit along the side of the loin, without cutting all the way through, to open it out like a butterfly. Cover the flesh with the lemon zest, sage and parsley leaves, then scatter over the garlic. Season generously with salt and pepper and drizzle over with a little olive oil.
- Roll up the loin and secure tightly with kitchen string in 3-4cm intervals. Rub the scored skin with a large pinch of salt, drizzle with a little olive oil and sprinkle with another pinch of salt. Carefully place the pork on the hot baking tray and roast for 15-20 minutes until the skin is golden and starting to crispen.
- Turn down the oven to 350 and roast for approximately 25 minutes per pound until the pork is cooked through and tender. Rest for 10-15 minutes before carving.
LEMON & SAGE STUFFED LOIN OF PORK
Create the perfect Sunday roast crackling with Mark Sargeant's secret addition. Serve with crispy roast potatoes and sweet roasted carrots
Provided by Mark Sargeant
Categories Main course
Time 1h45m
Number Of Ingredients 8
Steps:
- Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.
- After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.
Nutrition Facts : Calories 542 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 55 grams protein, Sodium 0.3 milligram of sodium
PORK LOIN WITH LEMON
Make and share this Pork Loin With Lemon recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven; preheat the oven to 425° ; oil a roasting pan just large enough to hold the meat.
- In a small bowl, mix together the lemon zest, garlic, parsley, oil, and salt and pepper to taste.
- Pat the meat dry with paper towels.
- To butterfly the pork, place it on a cutting board; with a long sharp knife such as a boning knife or chef's knife, cut the pork almost in half lengthwise, stopping about 3/4 inch from one long side.
- Open the meat like a book; spread the lemon and garlic mixture over the side of the meat; roll up the pork from one long side to the other like a sausage and tie it with kitchen string at 2-inch intervals.
- Sprinkle the outside with salt and pepper.
- Place the meat fat-side up in the prepared pan; roast for 20 minutes.
- Decrease oven temperature to 350°; roast 40 minutes more; add the wine and roast 15-30 minutes longer, or until the temperature on an instant-read thermometer reaches 150°.
- Transfer the roast to a cutting board; cover the meat loosely with foil; let rest for 10 minutes before slicing.
- Place the pan on the stove over medium heat and reduce the pan juices slightly.
- Slice the pork and transfer it to a serving platter; pour the juices over the meat; serve hot.
Nutrition Facts : Calories 380.4, Fat 24.8, SaturatedFat 7.9, Cholesterol 107.2, Sodium 86.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2, Protein 33.7
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