Pork With Roasted Peppers And Potatoes Food

SHEET-PAN PORK AND POTATOES

Steps:

• Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
• Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
• Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
• Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

ROAST PORK LOIN AND POTATOES

Steps:

• Preheat oven 375°.
• Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
• Place pork in large roast pan.
• Sprinkle with salt and pepper.
• Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
• Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy skillets.
• Heat oil over medium-high heat.
• Divide potatoes between skillets.
• Sprinkle with salt and pepper.
• Sauté until potatoes are golden brown but not tender, about 15 minutes.
• Transfer potatoes to roasting pan with pork.
• Toss potatoes in pan juices.
• Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
• Place pork in center of platter, surround with potatoes.
• Pour pan juices into glass measuring cup.
• Spoon off fat.
• Pour juices over pork and potatoes.

PORK AND PEPPERS OVER POTATOES

Steps:

• Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
• Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
• Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
• Stir in vinegar and pork, and cook another minute or two.
• Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

SKILLET PORK AND PEPPERS

Steps:

• Preheat the broiler. Slice the pork on an angle into 1-inch-thick pieces; season with salt. Heat a large ovenproof skillet over medium-high heat; add 1 tablespoon olive oil. Add the onion and bell peppers; season with 1/2 teaspoon salt and cook until the vegetables are crisp-tender and slightly browned, 4 to 6 minutes. Transfer to a plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the pork and sear over high heat until browned, 2 to 4 minutes per side. Transfer the pork to the plate with the onion and peppers.
• Reduce the heat to medium and add the garlic, sage and tomato paste to the skillet. Cook, stirring, until the tomato paste turns brick-red, about 1 minute. Add the pepperoncini slices and their liquid, then pour in the wine and bring to a boil, scraping up any browned bits with a wooden spoon or spatula. Add the broth and return to a simmer. Arrange the pork in a single layer in the skillet; add the onion and peppers and sprinkle with cheese. Transfer to the oven and broil until the pork is cooked through, 4 to 7 minutes.
• Photography by Antonis Achilleos

PORK CHOPS WITH ROASTED PEPPERS AND POTATOES

Steps:

• In large skillet, heat oil to med-high.
• Add pork chops and cook until browned; set aside.
• Combine potatoes, onion, and oregano in skillet.
• Stir-fry 5 minutes, stirring often.
• Add chops, chicken broth, red peppers, and black pepper.
• Heat to boil; reduce to low.
• Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
• Remove pork and vegetables from seasoned broth; serve broth as a side.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

PORK WITH ROASTED PEPPERS & POTATOES

Steps:

• Season chops with Black Pepper.
• Heat oil in nonstick skillet over medium-high heat.
• Add chops and cook 10 minutes or until browned.
• Remove chops.
• Add potatoes, onion and oregano.
• Cook 5 minutes or until browned, stirring occasionally.
• Add chops, broth and peppers.
• Heat to a boil.
• Cover and cook over low heat 5 minutes or until done.

PORK LOIN WITH POTATOES

Steps:

• Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight., Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast., Bake 45 minutes longer or until a thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender. , Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

QUICK PORK STEW WITH PEPPERS AND TOMATOES

Steps:

• Trim fat from pork and season with salt and pepper.
• Heat olive oil in a heavy bottomed pot over medium high heat.
• Add the pork and cook for about 3 minutes, turning until browned on all sides.
• Reduce the heat to medium, add the onion and peppers and cook for about 5 minutes, or until onions have softened.
• Add the garlic after the onions and peppers have cooked for 2 minutes.
• Stir in the tomatoes and bring to a boil.
• Reduce heat to low, cover and simmer for 30 minutes.
• Taste it once simmering and adjust the salt and pepper to suite you taste.
• Add the chopped basil and parsley, stir once and serve.
• Note: If using dried basil and parsley, add to the pot when you add the tomatoes.
• Enjoy!

SLOW-ROAST PORK WITH APPLES & PEPPERS

Steps:

• Heat oven to 160C/140C fan/gas 3. Sit the pork on a sheet of foil in a roasting tin. Mix the butter, sugar and mustard with 2 tsp salt, rub all over the top and ends of the joint (or joints), then scrunch up the foil to seal tightly in a parcel.
• Mix the onions and apples in a large, shallow roasting tin. Scatter the peppers over the top and poke in some bay leaves. Mix the vinegar, oil, mustard and sugar with 100ml water and drizzle over everything. Roast the pork for 3½ hrs while you cook the peppers on the shelf below for the first 2 hrs. When you remove the apples and peppers after 2 hrs, set aside and put the Salt-baked potatoes (see 'Goes well with', right) into the oven underneath the pork instead.
• After 3 hrs, unwrap the foil from the pork. Scrape any mustard mixture stuck to the foil back onto the pork, sit it and any juices back in the tin and increase oven to 200C/180C fan/gas 6. Roast for 30-45 mins more until the skin is brown and crisping. Remove the pork from the oven, cover and rest for 20 mins while you put the peppers back on the top shelf for 20 mins to finish. Serve the pork thickly sliced alongside the apples and peppers, with any tin juices poured over.

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

PASILLA PEPPER-GRILLED PORK LOIN WITH POTATOES

Steps:

• Heat grill to medium heat.
• Blend dressing and chiles in blender until smooth. Place meat on center of large sheet of heavy-duty foil; top with chile mixture and vegetables. Fold foil to make packet. Place on grill grate.
• Grill 40 to 45 min. or until meat is done (145ºF). Remove from grill. Let stand 3 min.
• Cut slits in foil to release steam before opening packet. Slice meat. Serve with vegetables.