MADEIRAN PORK WITH WINE AND GARLIC (CARNE VINHA D'ALHOS)
Carne vinha d'alhos, or pork with wine and garlic, is a traditional Christmas dish from the Portuguese island of Madeira and the precursor to the spicy Indian...
Categories Mains
Yield 4-6 Servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours.
- When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally. Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.
- Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves (if used); set aside. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat.
- Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. Remove and discard any large bits of fat on the exterior of the pieces of pork.
- In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes. Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.
PORK MARSALA
Herbed and garlic pork with a sweet Marsala wine--easy to make!
Provided by Junnieann
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
- Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
- Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g
ROAST PORK WITH MADEIRA SAUCE
Make and share this Roast Pork With Madeira Sauce recipe from Food.com.
Provided by kymgerberich
Categories Pork
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put the pork into a roasting pan with 1 cup water, white wine, vinegar, bayleaves, lemon zest, salt and pepper.
- Bake in a moderate oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madeira and strain.
- Slice the pork and serve with the sauce poured over it.
- Tom make a crisp crust, remove the pork from the pan when it is tender and leave to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting until you have a crust half an inch thick.
Nutrition Facts : Calories 500.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 90.7, Sodium 73.4, Carbohydrate 8.9, Fiber 0.1, Sugar 1.6, Protein 30.7
FILET OF BEEF WITH MADEIRA SAUCE
Steps:
- Sprinkle the filet with salt and pepper. To a heated pan add the oil, salt and pepper. Brown the meat on all sides. Place into a 350 degrees F. oven for 30 to 35 minutes, or until the meat thermometer registers 120 degrees F. to 125 degrees F. (for rare). Transfer to a cutting board and let rest for 10 minutes, covered loosely with foil.
- Make the sauce while the beef is resting. Pour off the fat from the pan, add the Madeira, and boil it, scraping up the brown bits, until it is reduced to about 2 tablespoons. Add the broth and boil the mixture, stirring for 1 minute. Stir the arrowroot mixture, add it to the skillet, whisking, and simmer the sauce, whisking, for 1 minute.
- Slice the filet and transfer to a platter. Spoon sauce around the meat and serve the remaining sauce separately. Sprinkle with chopped parsley.
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORT, MARSALA OR MADEIRA SAUCE
Make and share this Port, Marsala or Madeira Sauce recipe from Food.com.
Provided by Barb G.
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute shallots in butter for 1-2 minutes or until translucent.
- Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
- Add red wine and reduce by half.
- Add Port, Marsala or Madeira wine and bring to boil.
- Add demi-Glaze gold and whisk until dissolved.
- Add cream and reduce, then add enough water to reach desired sauce thickness.
- Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.
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PORK WITH SAGE AND MADEIRA RECIPE - DAMON LEE FOWLER
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- On a work surface, lightly pound the pork slices to a 1/4-inch thickness. Rub with the sage and season with salt and pepper. Dredge the pork in the flour, shaking off any excess.
- In a large skillet, melt 1 tablespoon of the butter in the olive oil. Add the pork and cook over moderately high heat, turning once, until lightly browned, about 5 minutes. Transfer to a platter and keep warm.
- Add the shallots to the skillet and cook, stirring often, until golden, about 2 minutes. Gradually add the Madeira and bring to a boil, stirring; boil until reduced to 3/4 cup. Return the pork to the skillet and simmer, turning twice, until cooked and the sauce is slightly thickened, about 3 minutes. Arrange the pork on plates. Swirl the remaining 1 tablespoon of butter into the sauce and season with salt and pepper. Spoon the sauce over the pork and serve.
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