PORK TENDERLOIN PIQUANT
Got this from the newspaper awhile back and decided to try it. I really enjoyed this dish, and maybe you will as well. :) This marinade is also great on Boneless pork loin as well. Recipe can be doubled. I served this with steamed carrots and wild rice. Prep time includes marinating time.
Provided by OzMan
Categories Pork
Time 6h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from tenderloin, and place into shallow dish.
- Rub tenderloin all over with the mustard.
- Mix liquer (or stock) with the lime juice, salt, allspice and black pepper, then pour mixture over the meat.
- Cover and refrigerate for 6 hours or overnight.
- Remove meat from marinade and place on a rack in a roasting pan, and cover with the brown sugar.
- Roast meat at 450 degrees for 30-35 minutes per pound or until meat thermometer registers 165.
- As meat is roasting, baste with the marinade occasionally.
- Remove meat when done, and let stand for approximately 10 minutes.
- To serve, cut meat in thin diagonal slices and spoon juices over slices.
PORK PICANTE
"Lots of outdoor activity on our farm stimulates the appetites of my husband and three teenagers. This meal always satisfies them," writes Susan Miller from Marion, Illinois.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add the pork, a few pieces at a time, and shake to coat., In a large nonstick skillet or wok, brown pork in oil. Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink. Serve over rice if desired.
Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 236mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
PORK CHOPS PIQUANT
This is another recipe from my childhood. In my home, you always got to request whatever you wanted for dinner on your birthday. Most years, I chose this (and Mom still makes it for me when I ask!). This is a great baked pork chop dish, the sauce keeps the chops from getting dry, and is wonderful to top a side of rice. Feel free to increase the amount of sauce, it's the best part. Don't feel that you need to use the high end center cut chops for this dish, it's a great way to use the less expensive "pork steak" cuts. If you prefer to use fresh mushrooms, add a pint of sliced mushrooms with the bacon and onions.
Provided by IngridH
Categories Pork
Time 1h
Yield 4 chops, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Season both sides of the pork chops with salt and pepper.
- Over high heat, sear the pork chops on both sides. Do not cook through.
- Remove pork for the pan and place in a baking dish. The chops should be snug, but not overlapping.
- Remove any excess grease from the saute pan if needed.
- Adjust heat to medium low.
- Add the bacon and onions to the pan, and cook, stirring occasionally, until onion is transparent.
- Add the mushrooms, ketchup, sour cream and paprkia. Stir until all the sauce ingredients are combined, and the sour cream "melts".
- Pour the sauce over the pork chops.
- Bake, covered, for 30 minutes.
- Uncover, and bake for 10 minutes more, or until chops reach the desired degree of doneness.
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
- To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
PORK RIBS PIQUANT
Tender succulent pork cooked in a wonderful sauce. Serve with hot white rice.
Provided by motherof5
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Country-Style Ribs
Time 3h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Spread flour into a shallow dish. Dredge ribs in flour to coat.
- Heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. Remove ribs to a casserole dish.
- Melt butter in the hot skillet. Cook and stir onion in melted butter until translucent, about 5 minutes. Stir ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. Pour water into the sauce; cook and stir until hot. Pour sauce over the ribs. Cover dish with aluminum foil.
- Cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. Turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.
Nutrition Facts : Calories 490.3 calories, Carbohydrate 34 g, Cholesterol 83.6 mg, Fat 29.9 g, Fiber 1.7 g, Protein 21.6 g, SaturatedFat 11.1 g, Sodium 794.1 mg, Sugar 16.7 g
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