Roasted Pork Loin With Tropical Fruits Food

PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
• Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
• Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
• Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT

Steps:

• Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
• Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.

ROASTED PORK LOIN WITH TROPICAL FRUITS

Steps:

• Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
• Simmer 2 minutes.
• Add prunes and apricots.
• Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
• Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
• Simmer 2 minutes.
• Remove from heat; cool marinade to room temperature.
• Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
• Open as for book.
• Sprinkle cut side with some of onion.
• Close pork.
• Place in 13x9x2-inch glass baking dish.
• Sprinkle with remaining onion.
• Pour marinade over.
• Cover pork and fruit separately; chill overnight.
• Preheat oven to 375°F
• Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
• Stir mango, papaya and sugar into fruit mixture.
• Discard pork marinade; pat pork dry.
• Open pork as for book.
• Season inside with salt and pepper.
• Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
• Fold pork over, enclosing filling.
• Tie pork in several places with kitchen string to keep filling in place.
• Season with salt and pepper.
• Heat oil in heavy large Dutch oven over medium-high heat.
• Add pork and cook until brown, about 5 minutes per side.
• Transfer to large roasting pan.
• Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes.
• Place pork on platter; reserve pan juices.
• Tent pork with foil and let stand 20 minutes.
• Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
• Bring to simmer.
• Slice pork; serve with fruit sauce.

HAWAIIAN PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork tenderloin in a shallow 9x13-inch; sprinkle with brown sugar, chili powder, garlic powder, and black pepper. Spread pineapple preserves over tenderloin. Arrange onion, orange bell pepper, and red bell pepper on and around tenderloin. Mix reserved juice from mandarin oranges and crushed pineapple in a small bowl; pour in at least 1/2 cup reserved juice.
• Bake in the preheated oven until tenderloin is no longer pink in the center, 45 to 60 minutes. Spoon mandarin oranges and pineapple over tenderloin in the last 20 minutes of cooking. An instant-read thermometer inserted into the thickest part of pork should read at least 145 degrees F (63 degrees C).

CURRIED PORK AND FRUIT

Steps:

• In a large skillet or wok coated with cooking spray, stir-fry pork and onion for 2-3 minutes or until pork is browned and onion is tender. Sprinkle with the flour, curry, salt, cayenne and ginger; toss to coat. Stir in the broth; bring to a boil. Add fruit; cook and stir for 2 minutes. Serve over rice if desired.

FRUITY PORK ROAST

Steps:

• In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

SLOW-COOKER TROPICAL PORK CHOPS

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Add pork, arranging chops to sit snugly in fruit mixture. Cook, covered, on low until meat is tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., In a small bowl, mix remaining ingredients. To serve, remove pork chops from slow cooker. Using a slotted spoon, serve fruit over pork. Sprinkle with herb mixture.

PORK LOIN WITH FRUIT SAUCE

Steps:

• Place roast in shallow roasting pan, and sprinkle roast with rosemary and peppers.
• Bake uncovered at 350 degrees for 1 hour.
• In a large saucepan, combine remaining ingredients.
• Bring ingredients to a boiling point, reduce heat and simmer for 20 minutes.
• Remove roast from oven and spoon about 1 cup sauce over roast, and return to oven and cook for 1 hour or till meat thermometer reads 165 degrees.
• Let roast stand 15 minutes before slicing.
• Spoon meat juices from roast into fruit sauce.
• Heat and serve with pork roast.
• Serve over hot cooked rice.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

PORK TENDERLOIN WITH FRUIT

Steps:

• Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
• Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
• Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
• Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Steps:

• Preheat oven to 400°F
• Line 13 x 9 x 2" roasting pan with foil.
• Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
• Place pork, fat side down, in prepared roasting pan.
• Roast pork 30 minutes.
• Turn roast fat side up.
• Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
• Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
• Cut pork crosswise into 1/3-inch-thick slices.
• Arrange pork slices on platter.
• Pour pan juices over.
• Garnish with rosemary sprigs, if desired.

TROPICAL SWEET AND SPICY PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

SLOW-COOKER ROAST PORK WITH FRUIT

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.