Roasted Pork With Dried Cherries Food

ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY

Steps:

• Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
• Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
• Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
• Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
• Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.

ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE

Steps:

• For Pork, pre-heat oven to 400 degrees.
• Trim fat and silver skin from tenderloins.
• Mix chili powder, mustard powder, rosemary, and salt.
• Stir garlic into oil.
• Add oil mixture to dry ingredients to make a paste.
• Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
• Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
• For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
• Sauté until soft, about 5 minutes.
• Add beef broth, orange zest, and wines.
• Bring to boil and cook until the sauce is reduced by half.
• Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
• Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
• Bring back to a boil just before serving.

PORK MEDALLIONS WITH CHERRY SAUCE

Steps:

• Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
• Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

ROASTED PORK WITH DRIED CHERRIES

Steps:

• Mix the salt, sage, and pepper. Rub this mixture all over the roast.
• Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
• Allow to set for 15 to 20 minutes while you prepare the sauce.
• Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
• Slice the roast and spoon the sauce down the middle of the slices.

PORK TENDERLOIN WITH DRIED CHERRIES

Steps:

• In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.

PORK CHOPS W/DRIED CHERRY SAUCE

Steps:

• Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
• Set aside.
• Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
• Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
• Place each chop carefully in the pan so they are not touching.
• Leave them to brown without moving for 2 to 3 minutes.
• When the chops are a brown, turn with tongs and brown the other side.
• Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
• Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
• Remove the chops and keep warm.
• Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
• Let the sauce simmer for 5 minutes - it should coat the spoon again.
• Taste, add salt and pepper to taste.
• Place the chops on warm dinner plates; spoon over the dried cherry sauce.
• Garnish with sprigs of watercress or Italian parsley.

CHERRY BALSAMIC PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

CHERRY-STUFFED PORK LOIN

Steps:

• In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.

SLOW COOKED PORK LOIN WITH DRIED CHERRIES AND BABY ONIONS

Steps:

• In a gallon size Ziploc Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.
• Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.
• Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.).
• Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked inches Sprinkle with parsley, if desired.
• chef's notes.
• Slow cookers vary, so start checking meat for doneness after about 2 hours.
• To prepare this dish without a slow cooker, simply follow the steps above through cooking the loin in the skillet. Next, instead of placing the loin in the slow cooker, place it in a large pot on your stovetop. Add the onions, cherries and reserved marinade from Step 2. Cover the pot with a lid and cook on medium-low for about 2 hours 15 minutes, or until a meat thermometer registers 160 degrees F. Allow the pork loin to rest for 5 minutes before slicing.
• Pair leftover pork with crusty bread for sensational sandwiches.

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE

Steps:

• Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
• Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.