PORK TENDERLOIN WITH LINGONBERRY SAUCE
Categories Pork
Number Of Ingredients 7
Steps:
- Preheat oven to 375 F. Melt 3 T. Butter in a large skillet, and sauté Onions and Garlic. Transfer to small bowl and combine with Cornstarch. Add last 3 T. Butter to skillet and sear Pork, evenly browning on all sides. Transfer Pork to baking dish. Deglaze skillet with Vinegar. Stir in Red Pepper, Salt, Rosemary and Lingonberry Jam and onion/garlic/cornstarch mixture. Cook, stirring, until the sauce thickens. Pour sauce over Pork and roast until thermometer reads 155 F. (about 25 minutes.) Baste and turn Pork every 10 minutes. Slice and serve with sauce. Garnish with Rosemary Sprigs
PORK LOIN WITH LINGONBERRY SAUCE
From Taste Book site. Posting for ZWT6. Timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? But not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. About the crock pot timing, I would refer to what had worked for me in the past.
Provided by WiGal
Categories Pork
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
- Place meat in either a roasting pan or crock pot (line your crock pot).
- Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
- Add port/grape juice, stock, and garlic.
- Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
- Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
- RESERVE juices into sauce pan that is SEPARATE from sauce.
- SAUCE:.
- Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
- Start to boil reserved juices from meat to degrease.
- Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
- Taste and season with salt and pepper.
- Slice pork thinly and serve with sauce.
Nutrition Facts : Calories 699.5, Fat 39.6, SaturatedFat 15.7, Cholesterol 163.9, Sodium 247.6, Carbohydrate 26.3, Fiber 0.5, Sugar 16.7, Protein 46.7
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
PORK TENDERLOIN WITH BALSAMIC-CRANBERRY SAUCE
Make and share this Pork Tenderloin With Balsamic-Cranberry Sauce recipe from Food.com.
Provided by Nimz_
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat.
- Sprinkle pork with salt and pepper.
- Sear pork on all sides, about 2 minutes.
- Place skillet with pork in oven.
- Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.
- Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat.
- Add onion and rosemary; sauté until onion softens, about 3 minutes.
- Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.
- Transfer pork to work surface.
- Scrape any juices from large skillet into cranberry mixture.
- Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes.
- Season with salt and pepper.
- Slice pork and serve with sauce.
Nutrition Facts : Calories 316, Fat 13.2, SaturatedFat 7, Cholesterol 96.6, Sodium 338.7, Carbohydrate 23.4, Fiber 1.3, Sugar 20.6, Protein 25.3
PRUNE-STUFFED PORK ROAST
Prunes really go well with pork and this recipe has them inside the pork and in the sauce. The pork takes on a delicious sweet flavor from the prunes. This recipe is from Chef Marcus Samuelsson of Aquavit. Samuelsson pairs this dish with red cabbage and roasted potatoes and serves with lingonberry preserves or fresh cranberry relish. Variations: For a richer sauce use a good quality fresh or frozen veal stock.
Provided by NcMysteryShopper
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- MAKE THE PORK:.
- Preheat the oven to 425°F (220°C).
- Cut away the excess fat from the pork roast, leaving a thin layer of fat on top.
- Mix marjoram and ginger together in a small bowl.
- Poke holes about 1 1/2" deep all over the pork roast, then use something like the handle of a wooden spoon to make holes wider. Stuff 1 or 2 prune quarters, half a garlic clove, and a large pinch of the marjoram/ginger mixture into each hole.
- Mix the remaining marjoram/ginger mixture with caraway seeds, salt, and pepper.
- Rub roast with olive oil, then rub the seasoning mixture over roast.
- Place in roasting pan and roast for 20 minutes.
- Reduce heat to 35O°F and continue roasting for 40 minutes to 1 hour longer, until the center of the roast reaches 150°to 155°F on kitchen thermometer.
- Transfer roast to cutting board, cover loosely with foil, and let sit while you prepare the sauce.
- MAKE THE SAUCE:.
- Set roasting pan over medium-high heat and deglaze pan with wine or other liquid, scraping up the browned bits in the bottom of the pan.
- Remove from the heat and set aside.
- Heat oil in a small saucepan over medium heat. Add shallots and ginger and sauté for about 2 minutes. Add prunes, stock, vinegar, and deglazing liquid, bring to a simmer, and simmer for 10 minutes, until slightly reduced. Whisk in butter, season with salt and pepper. Remove from heat.
- Cut roast into thick slices and arrange them on a servind dish. Spoon some of the sauce over the meat, and pass the remaining sauce at the table.
Nutrition Facts : Calories 646.5, Fat 29.5, SaturatedFat 10.1, Cholesterol 191.4, Sodium 831.9, Carbohydrate 15.6, Fiber 1.5, Sugar 7.1, Protein 67.9
ROAST LOIN OF PORK WITH LINGONBERRY SAUCE
This pork roast will make an impressive presentation at any special dinner.
Provided by Russ Myers @Beegee1947
Categories Pork
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With a small knife, pierce loin at intervals and insert slice of garlic into each slit. Rub loin with salt and pepper. Place on rack in roasting pan. Roast 1 to 1 1/2 hours or until internal temperature of loin reaches 175 to 180 degrees on meat thermometer. Remove from oven, and allow roast to rest 10 minutes before slicing. Arrange on warm platter, spoon sauce (below) over top, and serve. Lingonberry sauce: In small saucepan, combine preserves and port wine. Simmer for 10 minutes.
QUICK SAVORY CRANBERRY GLAZED PORK LOIN ROAST
This simple, 1-hour roast is our favorite Christmas dish and voted most likely to be served if the President were to drop in for dinner- LOL! I love serving this entree because it causes me NO stress and everyone raves over it. While the pork is roasting, make another batch of the cranberry glaze to serve in a gravy boat alongside the sliced pork roast. For food safety, the new batch should not be prepared in same pan as the first if you have been basting directly out of the saucepan. If you basted out of another dish, you can use the same pan.
Provided by goodfood4ursoul
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
- Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
- Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.
Nutrition Facts : Calories 418.8 calories, Carbohydrate 38.8 g, Cholesterol 88.4 mg, Fat 15.9 g, Fiber 0.8 g, Protein 29.6 g, SaturatedFat 5.8 g, Sodium 804.9 mg, Sugar 30.6 g
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