Pork Steak In Wine Sauce Food

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PORK TENDERLOIN WITH RED WINE SAUCE

Steps:

• Preheat the oven to 400 degrees. F.
• Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness.
• In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two.
• Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown.
• Add the spinach in parts, stirring it into the onion mixture until it becomes softened.
• Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper.
• Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around.
• Firmly roll the tenderloin keeping the filling in place.
• Secure the tenderloin with butcher's twine.
• Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper.
• Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature.
• While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm.
• Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.

PORK IN WINE SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
• Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

PORK STEAK IN WINE SAUCE

Steps:

• Heat oil in large skillet. Brown pork on both sides.
• Remove meat from skillet.
• Add onions and mushrooms to skillet. Cook until onion and mushrooms are tender but not browned.
• Add pork back to skillet.
• Pour wine over pork; cover tightly and simmer 1 hour or until pork steaks are tender.
• Garnish with parsley.

STEAK IN GARLIC WINE SAUCE

Steps:

• Broil or grill steaks until cooked as desired.
• Meanwhile prepare the sauce. In a skillet heat the oil. Add garlic and sauté for 3 minutes over medium-low heat, until garlic is almost tender.
• Stir in broth, wine, parsley, Worcestershire sauce, mustard and pepper.
• Bring to a boil and boil for 1 minute.
• Place steaks on toast; spoon the sauce over the steaks.

PORK STEAKS WITH A ORANGE ROSEMARY SAUCE

Steps:

• In a small bowl combine the first 6 ingredients.
• Place pork medallions on a lightly oiled grill tray, brush with orange mixture.
• Cook under high heat for 5 minutes each side brushing with orange mixture occasionally while cooking.
• Nice served with a simple tossed salad.

PORK STEAK

Steps:

• Preheat oven to 350 degrees.
• Heat oil in large skillet over medium-high heat.
• Brown steaks on each side.
• While browning, season steaks with salt, pepper, and garlic powder.
• Transfer steaks to a 9x13 inch casserole dish.
• Sauté the onions and mushrooms in the same skillet.
• Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
• Pour sauce over steaks.
• Cover dish with aluminum foil.
• Bake in preheated oven for 90 minutes.

PAN SEARED PORK CHOPS IN WHITE WINE SAUCE

Steps:

• Season the pork chops with the seasoned salt, garlic powder, and pepper.
• Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.
• Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side.
• Transfer the seared pork chops to a plate or bowl while you sear the others.
• After you are done searing, and have removed all of the pork chops to a plate, add the onions and garlic to the pan, and cook for three minutes.
• Add the white wine, and reduce by half. Add the water, and pork chops, and lower the heat to low, and cover the pan.
• Cook for about 20 minutes on low heat, or until the chops are tender, being sure to not let anything get stuck to the bottom of the pan.
• Or,you can also take your pan, and put it in the oven on 325 degrees,for 20 minutes and you won't have to worry about anything getting stuck!

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Steps:

• To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
• Combine wine, shallots, and vinegar in a medium skillet.
• Bring to a boil and cook until thick.
• Reduce heat to medium.
• Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
• Add mushroom mixture and cook 3 minutes, stirring constantly.
• Stir in mustard.
• Keep sauce warm.
• Sprinkle steaks with peppercorns and salt.
• Heat a nonstick skillet over medium-high heat.
• Add steaks and cook 3 minutes on each side or until desired degree of doneness.
• Serve Port-Wine Mushroom Sauce over steaks.