Pork With A Sun Dried Tomato Butter Olive Onion Sauce Food

ITALIAN SAUSAGE & SUN-DRIED TOMATO PASTA

Steps:

• Cook pasta according to package directions for al dente., Meanwhile, in a Dutch oven, cook sausage over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles. Stir in tomatoes, garlic, fennel seed and pepper flakes; cook 1 minute longer., Add wine. Bring to a boil; cook until liquid is almost evaporated, 1-2 minutes. Stir in cream; cook 1 minute longer. Add spinach; cook and stir just until spinach is wilted., Drain pasta; add to sausage mixture. Stir in 1/2 cup cheese. Sprinkle with crushed croutons and remaining cheese.

ONE-POT PORK WITH ORANGE, OLIVES & BAY

Steps:

• Heat 1 tbsp of the sundried tomato oil in a large, flameproof casserole dish. Toss the pork in the flour, tap off any excess, then brown it in 2 batches, transferring to a large bowl once golden and crusted. Use a splash more oil for the second batch if needed.
• Tip 1 tbsp oil, shallots, onion, bay leaves and thyme into the pan and fry for 5 mins until golden here and there. Stir in the garlic and sundried tomatoes, cook for 1 min more, then tip onto the pork.
• Splash the wine and orange juice into the dish, add the orange zest and boil hard for 5 mins. Add the meat and onions back in.
• When ready to cook, heat oven to 160C/140C fan/gas 3. Stir the stock, canned tomatoes, potatoes and olives into the casserole, then bring to a simmer. Prod the potatoes as far under the surface of the liquid as you can. Cover, leaving a slight gap to one side, then cook in the oven for 2½ hrs, or until the meat is tender enough to cut with a spoon. Spoon away any excess fat and let the stew rest for a few mins before ladling into shallow bowls.

PORK AND ONION MEATBALLS WITH TOMATO SAUCE

Steps:

• Gather the ingredients.
• Mix all the ingredients-pork, onions, breadcrumbs, lightly beaten egg, cumin, chopped parsley, salt, and pepper-for the meatballs together in a bowl except for the olive oil. Mix thoroughly to ensure everything is well combined.
• Once the mixture is worked together, shape into 16 evenly-sized small balls. You will find this easier to do if you keep your hands damp with a little cold water. Try to make the meatballs as even as possible as this helps with the cooking.
• Heat the oil in a large frying pan.
• Once hot, fry the meatballs until browned, turning frequently to ensure they are evenly browned.
• Remove the meatballs from the heat, cover and leave to one side.
• Gather the ingredients for the sauce.
• Heat the tablespoon of oil in a large pan to hot-but not burning. Add the onions, and cook gently for 7 minutes taking care not to burn.
• Add the garlic and cook for a further 3 minutes until both the garlic and the onions are translucent.
• Add the canned tomatoes, sun-dried tomatoes, paprika, wine, parsley, salt, and pepper to the onion and garlic mixture.
• Bring the sauce to the boil, then reduce the heat to simmer and add the meatballs. Cook for another 20 minutes. Put the freshly grated parmesan cheese on top, if using. Serve and enjoy!

PORK SCALOPPINE WITH SUN-DRIED TOMATOES AND ROSEMARY

Steps:

• Cut tenderloin into 1-inch-thick pieces. Place 1 piece between 2 sheets of waxed paper. Pound pork with mallet or small heavy flat-bottomed saucepan until flattened to thickness of 1/4 inch. Repeat with remaining tenderloin.
• Place sun-dried tomatoes in small bowl. Add enough boiling water to cover tomatoes. Let stand until tomatoes are soft, approximately 5 minutes. Drain and slice tomatoes.
• Heat oil in heavy large skillet over medium-high heat. Add pork in batches and fry until just cooked, turning once, about 4 minutes. Transfer pork to plate; cover with foil and keep warm. Add garlic to skillet and sauté 1 minute. Stir in wine and broth and simmer until reduced by 1/2, about 2 minutes. Mix in rosemary and tomatoes. Pour tomato mixture over pork and serve.

GARLIC SUN-DRIED TOMATO PASTA

Steps:

• In small frying pan, saute all ingredients (on low) except pasta.
• Do not let the garlic brown.
• If it does, remove from heat immediately and let sit off of burner.
• The longer it sits, the stronger the flavour in the oil.
• Boil the pasta according to directions.
• For a variation, you can add frozen peas to pasta water, or you can add broccoli flowerets to the last couple of minutes of boiling.
• Strain pasta and toss with oil mixture.
• Top with parmasan cheese and enjoy!

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

Steps:

• Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• Add the sun-dried tomatoes, spinach, salt, pepper, and thyme.
• Cook until combined, about 2 more minutes.
• Transfer the mixture to a medium bowl.
• Add the goat cheese and the cream cheese.
• Stir to combine and set aside.
• Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing.
• Season the outside of the pork with salt and pepper.
• In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
• Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat.
• When the pan is hot add the pork.
• Cook until golden and cooked through, about 4 minutes per side.
• Transfer the pork to a side dish and tent with foil to keep warm.
• Add thechicken broth mixture to the skillet over medium-high heat.
• Scrape up the brown bits from the bottom of the pan as the chicken broth simmers.
• Reduce the broth by half to make a light sauce, about 8 minutes.
• Spoon some sauce over the pork before serving.

SUN-DRIED TOMATO PASTA SAUCE

Steps:

• Sautee onions and garlic in olive oil until soft.
• Add Italian seasoning, chile flakes, sugar, balsamic vinegar, salt and pepper and cook for a few minutes.
• Add tomato paste and sundried tomatoes and cook for a few minutes.
• Add can of tomatoes and break up with spoon.
• Puree with a hand blender.
• Cook for 1-2 hours on low heat, stirring occasionally.
• Remove from heat and add Basil.
• Adjust seasoning.
• Serve over pasta.

SUN-DRIED TOMATO BUTTER SAUCE

Steps:

• Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
• Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
• Remove from the heat and add in the parsley and sundried tomatoes.
• Serve over your favorites.

PORK WITH A SUN-DRIED TOMATO BUTTER & OLIVE, ONION SAUCE

Steps:

• Butter -- In a small food processor mince up sundired tomatoes. Add to the butter and rosemary and mix well. Just set off to the side. It is done.
• Pork -- Ok this is quick. The pork loin, I used tenderloin so it is very tender. I just seasoned with salt and pepper and then went to a pan sear. A simple olive oil in a medium saute pan (no NON stick) heated to medium high. Sear each side. When the first side goes down, brush the top with the butter. Once flipped, brush that side as well with the butter. Only cook 2-3 minutes per side. The last time you flip again baste with the tomato butter and put back on the heat to finish cooking. another 2-3 minutes. It won't take long. You want the tenderloins to be medium rare. Keep a little butter for the end to top if you have any. Once done remove and cover. Temp -- I like to get to 150, it will get to 160 which is medium rare as it rests. It will be just fine. DO NOT overcook. Remove immediately and cover with foil to rest.
• Sauce -- In the same pan I cooked the pork in, I deglazed with 1/2 cup white wine, then added, the olives, garlic and onions. Let reduce 3-4 minutes until the wine has reduced by 1/2 and the onions and olives are soft. Season with salt and pepper and just top the pork tenderloins with the onion/olive sauce and dinner is served.
• Sides -- as I mentioned, I think couscous would be a great side. For a veggie -- roasted beets or even roasted cauliflower would be perfect.