30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS
This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
- Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
- While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
- Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.
PORK LOIN TARRAGON
Bone-in, centre-cut pork loin roast, cooked on the stove-top with wine and finished with a mustard and tarragon gravy.
Provided by Jennifer
Categories Main Course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oil over medium-high in a large, heavy-bottomed pot with a lid, such as a Dutch oven, big enough to hold your roast. Season roast with salt and pepper. Place top/fat-side down into the pan and allow to cook until golden. Flip over roast and allow to cook another few minutes. Add garlic cloves and shallots to the pan and stir around the pan a minute or so to soften (watch closely so they don't scorch).
- Add wine to pan and allow to boil for a minutes, then reduce heat to medium-low, placing the lid over-top slightly ajar, so that pot is not completely covered. Cook for 20 minutes, flip roast and stirring, making sure there is liquid in the pan that is at a gentle simmer. Continue cooking, flipping and checking every 20 minutes, for a total of about 1 1/2 hours, adding more wine if necessary if pan gets dry, or until the roast internal temperature reaches 135-140 degrees when tested with a thermometer. Remove roast to a cutting board and tend loosely with foil.
- To the pan, add chicken broth, heavy cream, Dijon and tarragon. Bring to a simmer, stirring pan to loosen any brown bits on the bottom of the pan. Season with salt and pepper. If necessary, thicken sauce by stirring together water and cornstarch and adding a bit at a time to the gravy until sauce thickens as much as you'd like.
- Keep sauce warm. Cut pork away from bone in one large piece and thinly slice to serve with gravy or alternately, cut down through the roast and bone into thicker chops and serve drizzled with sauce.
Nutrition Facts : Calories 539 kcal, Carbohydrate 7 g, Protein 36 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 172 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 20 g, ServingSize 1 serving
PORK WITH CREAMY TARRAGON WINE SAUCE
I came up with this recipe one night when it was my turn to cook and it ended up being a huge hit. It's so quick and easy that I have made it several times now. It also works well with chicken breasts. As a side dish, I usually serve it with some egg noodles and/or wilted spinach.
Provided by Bakabeth
Categories Very Low Carbs
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Before starting, heat the oven up to 350 degrees and put the cream cheese out so it will soften a little.
- Trim all fat off the pork chops. Pound thin to tenderize and sprinkle each side lightly with salt, pepper and italian seasoning.
- Heat up a frying pan to medium high. Once warm, add olive oil and butter. Add garlic and sautee until lightly brown.
- Place pork chops in center of pan and cook on one side until bottom is lightly brown and seared, about 2-3 minutes depending on thickness. Flip chops and cook for an additional minute or until cooked through fully. Be careful not to overcook.
- Remove chops from pan. Add red wine and chicken broth and bring to a boil.
- Add cream cheese to mixture and whisk in with a fork. Reduce heat and let simmer for 5 minutes. Season with salt and pepper to taste.
- Put chops back into pan and place in the oven for 10 minutes.
- Remove pan from oven and sprinkle with the tarragon, mixing thoroughly. Enjoy!
PORK TENDERLOIN WITH TARRAGON-MUSTARD SAUCE
Make and share this Pork Tenderloin with Tarragon-Mustard Sauce recipe from Food.com.
Provided by TishT
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- In small bowl, stir together creme fraiche, mustard and tarragon.
- Sprinkle pork tenderloins with salt and pepper.
- Heat large skillet over medium hig heat until hot.
- Add oil; heat until hot.
- Cook pork 4-6 minutes or until browned, turning once.
- Place pork in shallow roasting pan.
- Place same skillet over high heat.
- Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
- Pour wine mixture around pork in roasting pan.
- Brush pork with 2 Tbs of the mustard mixture.
- Bake 15-25 minutes or until internal tem reaches 145 Deg.
- Place on serving platter, cover loosely with foil Place roasting pan over low heat.
- Whisk remaining mustard mixture into pan juices.
- Slice tenderloin into medallions; pour sauce over pork.
Nutrition Facts : Calories 332.4, Fat 13.9, SaturatedFat 5, Cholesterol 148.8, Sodium 328.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.3, Protein 44
ROAST PORK LOIN WITH TARRAGON CREAM
Provided by Chuck Williams
Categories Milk/Cream Pork Roast Dinner Winter Tarragon Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.
- Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.
- In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.
- To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.
- Enriching sauces
- Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.
PORK CHOPS WITH MUSTARD-CORNICHON SAUCE
Categories Mustard Pork Sauté Quick & Easy Dinner Pork Chop Fall Simmer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Sprinkle chops with salt and pepper. Add 3 chops to each skillet and sauté until lightly browned, about 3 minutes per side. Cover skillets and cook until thermometer inserted into center of chops registers 145°F, about 9 minutes. Transfer chops to warm platter; tent with foil to keep warm.
- Add half of water, shallot, and garlic to each skillet. Cook until shallot is soft, scraping up any browned bits, about 2 minutes. Add any juices from chops. Whisk in cornichons and mustard. Season with salt and pepper. Pour over chops. Sprinkle chops with parsley.
- *Cornichons are tiny brine-packed French pickles, available at specialty foods stores and some supermarkets.
More about "pork with grapes and tarragon food"
CREAMY TARRAGON PORK RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
4.7/5 (3)Category Dinner Ideas For TwoCuisine British RecipesCalories 270 per serving
- Heat the oil and butter in a frying pan over a medium heat. Add the onion and fry until soft. Increase the heat to high, add the pork and cook until browned all over. Add the stock, tarragon and lemon zest, then reduce the heat and simmer for 10 minutes until the pork is almost cooked.
- Stir in the cream and Dijon mustard. Check the seasoning, adding the lemon juice, if necessary.
- Divide the creamy pork among plates and serve with new potato mash and a green salad or steamed green vegetables.
PORK WITH GRAPES AND TARRAGON RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 236 per servingTotal Time 30 mins
- In a very large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper and add the chops to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm.
- Add the grapes to the skillet and cook until lightly browned, about 3 minutes. Add the shallots and sugar and cook, stirring, until the sugar dissolves, about 1 minute. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the stock and boil until reduced by half, about 4 minutes.
- Return the pork and any juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away.
HARPS FOODS - RECIPE: TARRAGON PORK CHOPS
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PORK IN GRAPES - CREAMY & DELICIOUS! FAB FOOD 4 ALL
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4.7/5 (6)Category MainCuisine BritishTotal Time 17 mins
TARRAGON PORK TENDERLOINS WITH GRILLED GRAPES
From goodhousekeeping.com
Cuisine AmericanTotal Time 30 minsServings 1Calories 230 per serving
- Place tenderloins on hot grill rack. Cover grill and cook tenderloins 18 to 20 minutes, turning occasionally, or until temperature on meat thermometer inserted in center of tenderloins reaches 155 degrees F.
PORK CHOPS WITH TARRAGON SAUCE - LENA'S KITCHEN
From lenaskitchenblog.com
4.5/5 (6)Total Time 40 minsCategory DinnerCalories 1234 per serving
- Preheat the oven to 275ºF. Place the pork chops on top of a cooling rack, and place the rack on a cookie sheet covered in foil. Bake in the oven for about 30 to 35 minutes or until a meat thermometer reaches 120ºF. Let the meat rest for 5 to 10 minutes after it's removed from the oven.
- Set your grill for indirect and direct cooking. Whether it's gas or charcoal, only heat one side to high while the other side is not lit at all.
5 CLEVER WAYS TO COOK WITH GRAPES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 1 min
- Red Snapper with Sweet and Spicy Pickled Grapes. Chef Jeremy Ford nabbed the coveted title of Top Chef thanks to the pickled grapes in this excellent dish.
- Pork with Grapes and Tarragon. HD-201204-r-pork-with-grapes-and-tarragon.jpg. This dish tastes surprisingly rich for something so low in fat, thanks in part to the tannins in black and red grapes.
- Roasted Cauliflower and Grapes. HD-201501-r-roasted-cauliflower-and-grapes.jpg. Grapes turn deeply sweet and jammy when roasted and pair perfectly with caramelized cauliflower.
- Lamb Chops with Rosemary and Grapes. The sauce, a fruity mixture of grapes, white wine, and just a touch of honey, is a delightful surprise.
- White Chocolate-Coated Grapes with Orange Curd. A fine layer of white chocolate gives both green and red grapes a creamy crunch.
TARRAGON CHICKEN WITH GRAPES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine AmericanTotal Time 30 minsCategory Low-Fat, Easy Chicken, Dinner, Main DishCalories 380 per serving
- Prepare rice as label directs. Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 2 teaspoons chopped tarragon, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once.
PORK WITH GRAPES AND TARRAGON RECIPE - DELISH.COM
From delish.com
Cuisine AmericanTotal Time 30 minsCategory Low-Calorie, Low-Fat, Dinner, Main DishCalories 236 per serving
- Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes.
PORK WITH GRAPES AND TARRAGON - FOOD AND WINE
From foodandwine.com
5/5 Total Time 30 minsServings 8
- In a very large skillet, heat the olive oil until shimmering. Season the pork with salt and pepper and add the chops to the skillet. Cook over moderately high heat, turning once, until lightly browned and nearly cooked through, about 6 minutes. Transfer the pork to a platter, cover loosely and keep warm.
- Add the grapes to the skillet and cook until lightly browned, about 3 minutes. Add the shallots and sugar and cook, stirring, until the sugar dissolves, about 1 minute. Add the vinegar and cook until nearly evaporated, about 1 minute. Add the wine and boil over high heat until reduced by half, about 3 minutes. Add the stock and boil until reduced by half, about 4 minutes.
- Return the pork and any juices to the skillet and simmer until the chops are just cooked, about 2 minutes. Transfer the pork to plates. Boil the sauce until thick and glossy, about 2 minutes. Stir in the tarragon and pour the sauce over the pork. Serve right away.
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