ROSEMARY AND MUSTARD PORK LOIN WITH BABY ARTICHOKES, SHALLOTS, AND VERMOUTH JUS
Provided by Ivy Manning
Categories Mustard Marinate Roast Low Cal High Fiber Dinner Rosemary Pork Tenderloin Artichoke Spring Healthy Shallot Vermouth Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
- Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
- Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD: Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
- Coat 13 x 9 x 2-inch roasting pan with nonstick spray. Place pork, fat side up, in pan. Rub mustard paste over top and sides of pork. Let marinate at room temperature 30 minutes. Place artichokes, 10 unpeeled garlic cloves, shallots, and oil in medium bowl. Sprinkle with salt and pepper; toss to coat and set aside.
- Preheat oven to 450°F. Roast pork until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Arrange artichoke mixture around pork. Roast until instant-read thermometer inserted into center of roast registers 145°F and vegetables are tender, about 45 minutes. Transfer pork to work surface; tent with foil to keep warm and let rest 15 minutes.
- Using slotted spoon, transfer vegetables to medium bowl; cover to keep warm. Place roasting pan directly on stovetop over medium-high heat. Add vermouth and bring to simmer, scraping up any browned bits with wooden spoon. Simmer until reduced to 1/4 cup, about 3 minutes. Add chicken broth; simmer until reduced to scant 1/2 cup jus, about 3 minutes. Season with salt and pepper.
- Cut pork into 3/4-inch-thick slices; arrange on platter. Spoon vegetables around pork. Serve, passing jus alongside.
ROSEMARY-MUSTARD PORK WITH PEACHES
Steps:
- Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
- Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
- Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
- Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
- Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g
MUSTARD & ROSEMARY PORK CHOPS
Marinate these succulent pork chops in mustard, rosemary and garlic, then griddle for 10 minutes for a quick dinner. They're also a great addition to a barbecue
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Mix together the mustard, oil, garlic, rosemary leaves, vinegar and a little black pepper. Tip into a large food bag then add the pork chops. Rub together, seal and marinate for 3 hrs.
- Drain the chops of their marinade. This can then be squeezed out of the bag and mixed with a little cold water until runny. To cook on a griddle, heat the griddle pan until a good heat rises and cook for 10 mins, turning once or twice. As they cook, brush occasionally with the marinade juices. Remove from the heat and season with salt. To help the meat relax a little, leave it loosely covered with foil for about 10 mins before serving.
Nutrition Facts : Calories 506 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 1.07 milligram of sodium
ROSEMARY DIJON PORK LOIN
Steps:
- Preheat oven to 350 degrees F.
- Trim any excess fat from the pork loin, leaving a thin-layer of fat over the top.
- Evenly rub the entire pork loin with the Dijon mustard followed by the onion, salt, pepper, and garlic. Make sure to really rub in the spices, and then sprinkle the
- rosemary evenly all over the top.
- Place the pork in roasting pan lined with a rack and roast for 20 minutes.
- Reduce the temperature to 300 degrees F, and continue roasting until a meat thermometer inserted in the thickest part reads 145 degrees F, about 1 hour more. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes. Slice and pork and arrange on a platter garnished with rosemary sprigs.
ROSEMARY/SHALLOT GRAVY FOR PORK OR CHICKEN
Make and share this Rosemary/Shallot Gravy for Pork or Chicken recipe from Food.com.
Provided by Lambkyns
Categories Sauces
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat pan over medium heat.
- Add oil.
- Add shallots and rosemary.
- Cook, stirring often, until shallots soften (about 2-3 minutes).
- Add, butter and stir until melted (about 1 minute).
- Spinkle flour over shallots, and stir to coat.
- Whisk in water and broth concentrate.
- Simmer, whisking occasionally until gravy thickens.
- Enjoy!
Nutrition Facts : Calories 100, Fat 9.2, SaturatedFat 4.1, Cholesterol 15.3, Sodium 70.4, Carbohydrate 3.9, Fiber 0.1, Protein 0.7
ROSEMARY VERMOUTH PORK CHOPS
A festive recipe, I like to serve these pork chops with asparagus or broccoli, and a mixture of long grain and wild rice to which I add toasted, slivered almonds and grated orange peel. Bone-in pork chops always have more flavor.
Provided by Northwest Lynnie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Trim fat from edges of pork chops and reserve.
- In a large skillet over medium heat, rub fat over bottom of skillet to grease well.
- Discard fat and brown pork chops on both sides.
- Season with salt and pepper.
- Add shallots, vermouth and rosemary if using the dried.
- Bring to a simmer over high heat.
- Reduce heat to low, add in fresh rosemary if using, cover, and simmer gently for 10-15 minutes, until pork is tender.
- Skim any fat from juices and pour over pork chops to serve.
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- Grate enough lemon peel (yellow part only) from 1 lemon to measure 2 teaspoons. Grind lemon peel and 6 peeled garlic cloves, rosemary, salt, and pepper in mortar with pestle or in mini processor until paste forms. Add mustard; mix until blended.
- Cut peeled lemon in half. Fill large saucepan 2/3 full of water. Squeeze 1 lemon half into water; add squeezed lemon half to saucepan. Sprinkle water with salt and bring to boil.
- Meanwhile, working with 1 artichoke at a time, cut off top 1/3 of artichoke. Break off dark outer leaves until only pale green leaves remain. Using vegetable peeler, trim stem and any uneven parts around heart. Rub cut edges with second peeled lemon half. Place in saucepan of boiling salted water with lemon. Cook until artichokes are tender when pierced with knife, about 8 minutes. Drain; pat dry. DO AHEAD Mustard paste and artichokes can be made 1 day ahead. Cover separately and chill.
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