ROAST MAPLE PORK LOIN
Nothing says "holiday meal" to me like a centerpiece-worthy platter of roasted meat and vegetables. The season requires that you have options, because you might be cooking for a crowd or a dinner party. I like to make a little extra of this particular recipe, and use the leftovers for sandwiches. What could be better?
Provided by Melissa Clark
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season the pork loin with 1 tablespoon of salt and a generous amount of black pepper. Chop the garlic and sage together to make a coarse rub for the pork. Rub it into the pork loin. Cover with plastic and refrigerate for a few hours, preferably overnight. Remove it from the refrigerator 30 minutes before you're going to cook. (Note: Please allow 8 hours for overnight marinating.)
- Preheat the oven to 425 degrees F. Set a medium sauté pan over medium-high heat. Add the bacon to the pan, and fry until crisp and fully rendered. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the pan to the heat.
- Add the orange juice, maple syrup, apple cider vinegar, and chili powder to the sauté pan with the rendered bacon fat. Simmer the glaze until it thickens and becomes syrupy, about 2-3 minutes. Once the glaze has thickened, drizzle in a tablespoon of olive oil, for added body and glossiness. Set aside.
- Trim, clean, and halve the Brussels sprouts. Spread them out on a rimmed baking sheet. Set aside.
- Peel and cut the butternut squash into quarter-moon shapes, ¼-inch thick. Spread out on a second rimmed baking sheet. Set aside.
- Remove the plastic wrap from the rested pork loin, and discard. Brush the sage/garlic mixture off and place the loin, fat side up, on the third rimmed baking sheet. Drizzle half of the cooled glaze over the pork loin, smearing it in with your hands. Coat the vegetables in the remaining olive oil, scatter a few sprigs of thyme on the trays, and season with salt. Toss with the remaining glaze. Place the trays in the oven and set a timer for 10 minutes.
- Check the vegetables after 10 minutes; remove from the oven once they're golden brown and slightly soft in the middle. Drop the oven's temperature to 375 F and continue roasting the pork loin until an instant-read thermometer inserted into the thickest end reads 140 degrees F, about 20-30 minutes. Remove from the oven and let rest.
- Spread the roasted vegetables on a large serving platter. Slice half of the pork loin, and arrange on top of the vegetables. Garnish with the cooked bacon and lemon wedges. Serve immediately.
SAGE AND MAPLE ROASTED PORK AND SQUASH
Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
- In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
- Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 17 g, TransFat 0 g
MAPLE-ROASTED SQUASH WITH SAGE AND LIME FOR TWO
Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you're using a squash variety with a particularly thick rind, you don't need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It's not necessary but will prove helpful when cleaning up.)
- In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.
- Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice and scatter sage leaves over the top for serving.
ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM
Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.
Provided by Manami
Categories Cheese
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar.
- Season with salt and pepper.
- Spread the squash out on a large rimmed nonstick baking sheet.
- Add the acorn and delicata squash to the large bowl.
- Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper.
- Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots.
- Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes.
- Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper.
- Strain the cream into a heatproof cup.
- Drizzle it over the roasted squash, garnish with the baby watercress, chopped cashews and pecorino.
- Serve & enjoy!
Nutrition Facts : Calories 295.9, Fat 16.9, SaturatedFat 7.8, Cholesterol 38.7, Sodium 23.1, Carbohydrate 38.1, Fiber 4.9, Sugar 12.7, Protein 3.3
ROASTED VEGETABLES WITH SAGE
When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PORK CUTLETS WITH MAPLE, MUSTARD AND SAGE SAUCE
This recipe is one of my all time favorites. It sounds really strange but it is amazing. It's quick, easy and very yummy! It comes from an issue of Bon Appetit.
Provided by StaceyLyn78
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper.
- Melt butter in large skillet over high heat.
- Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side.
- Transfer pork to plate.
- Add broth, maple syrup, mustard and remaining sage to drippings in skillet.
- Boil until syrupy, scraping up browned bits, about 5 minutes.
- Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute.
- Serve pork with sauce.
SAGE AND CIDER PORK ROAST
Steps:
- Heat oven to 400 F with rack arranged in the middle.
- Use a knife or back of a spoon to scape and mash minced garlic and salt together until a paste is formed. Mix in cracked black pepper.
- Trim the silverskin from the pork loin. Rub the garlic paste evenly over all sides of the pork loin.
- Heat olive oil in a cast iron pan. Add in the pork roast and sear on all sides until it's a deep golden-brown and easily releases from the pan, about 4 to 6 minutes per side. Once all the sides have browned, transfer the pork loin to a plate.
- Turn off the heat but keep pan on the stove. Add butter, onion, apples, apple cider, sage, and rosemary to the pan. Drizzle with maple syrup.
- Return pork loin to the pan on top of the onion, apple, and herb mixture. Pour in any accumulated juices from the plate.
- Transfer the cast iron pan and it's contents to the oven. Roast the pork loin for one hour until an instant read thermometer inserted into the thickest part of the pork reads 145 F.
- Remove pork loin from the oven and let it rest for 20 minutes.
- Slice the pork loin and serve with the onion, apples, and pan sauce.
Nutrition Facts :
PORK CHOPS WITH SQUASH AND SAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar and 4 sage leaves in a small saucepan over medium-high heat, stirring, until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Submerge the pork chops in the brine and refrigerate 10 minutes.
- Chop 3 sage leaves; set aside. Toss the remaining 5 sage leaves with the squash, 2 tablespoons olive oil, the nutmeg and 1/2 teaspoon salt. Spread on a baking sheet and roast until tender, 25 to 30 minutes.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Drain the pork and pat dry. Add to the skillet and cook until a meat thermometer inserted sideways into the center registers 140 degrees F, 5 to 7 minutes per side. Divide among 4 plates.
- Add the chicken broth and the remaining 1 tablespoon brown sugar to the skillet; simmer, stirring, until reduced by half, about 3 minutes. Remove from the heat and add the lemon juice, the reserved chopped sage, and salt to taste. Drizzle the pork with the sauce and serve with the squash.
Nutrition Facts : Calories 612 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 145 milligrams, Sodium 425 milligrams, Carbohydrate 24 grams, Fiber 3 grams, Protein 45 grams
ROASTED BUTTERNUT SQUASH RECIPE
This savory roasted butternut squash with onions and sage is a wonderful side dish to serve with any fall or winter meal.
Provided by Diana Rattray
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Line a large baking pan or roasting pan with aluminum foil. Lightly oil the foil or spray with nonstick cooking spray.
- With a vegetable peeler or Y-peeler, remove the skin from the squash. Slice in half lengthwise and scoop out the seeds. Cut the squash into 1-inch cubes.
- In a large bowl, toss the squash and onion chunks with the olive oil, pepper, and sage. Arrange on the prepared baking sheet. Sprinkle with salt to taste.
- Roast for 30 to 40 minutes, turning occasionally, or until the squash is tender and lightly browned.
- Check for seasoning and add salt and pepper if needed.
- Serve hot and enjoy.
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 12 g, Protein 4 g, SaturatedFat 1 g, Sodium 94 mg, Sugar 9 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "sage and maple roasted pork and squash food"
ROASTED SQUASH WITH MAPLE SYRUP AND SAGE CREAM …
From foodandwine.com
Servings 10Total Time 2 hrs 10 mins
- Preheat the oven to 350°. In a large bowl, toss the buttercup and butternut squash with 2 tablespoons of the olive oil and 2 tablespoons of the brown sugar. Season with salt and pepper. Spread the squash out on a large rimmed nonstick baking sheet. Add the acorn and delicata squash to the large bowl. Toss with the remaining 2 tablespoons each of olive oil and brown sugar and season with salt and pepper. Spread the squash out on another large rimmed baking sheet. Roast the squash for about 1 hour, turning once, until tender and lightly caramelized in spots. Arrange the squash on a large platter and drizzle with the maple syrup.
- Meanwhile, in a small saucepan, bring the cream to a simmer with the sage and cook over moderate heat for 5 minutes. Remove from the heat and let stand for 5 minutes, then add the butter and season lightly with salt and pepper. Strain the cream into a heatproof cup. Drizzle it over the roasted squash, garnish with the baby watercress and pecorino and serve.
PORK, APPLE AND SAGE PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
Servings 8Total Time 2 hrsCategory AppetizerCalories 520 per serving
- Preheat oven to 400˚F (200˚C). Prepare pie crust according to package directions for a Two Crust Pie, using 9-inch (23 cm) pie plate.
- Heat oil and butter in large nonstick skillet set over medium heat; cook onion and apples for 8 to 10 minutes or until softened. Increase heat to medium-high. Add pork, sage, thyme, salt and pepper; cook for 3 to 5 minutes or until pork is browned.
- Sprinkle flour over pork mixture; stir until combined. Add broth and mustard; bring to boil. Stir in squash and kale. Simmer, partially covered, for 8 to 10 minutes or until squash is tender and broth is thickened. Let cool.
- Spoon filling evenly into pie crust. Top with second crust, wrapping excess top crust under edge of bottom crust. Press edges together to seal; flute edges as desired. Cut slits in top crust to vent. Brush top with beaten egg.
MAPLE SAGE ROASTED BUTTERNUT SQUASH - FOOD LOVIN' FAMILY
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ROASTED SQUASH WITH BUTTER AND SAGE - COUNTRY LIVING
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MAPLE BUTTERNUT PUREE WITH CRISPY SAGE - GARLIC & ZEST
From garlicandzest.com
Ratings 9Calories 148 per servingCategory Side Dish
- Peel the squash with a vegetable peeler. With a very sharp chefs knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds - discard. Cut the squash into 1" pieces.
- In a small skillet, heat the olive oil over medium high heat until its very hot and the oil slicks across the pan. Add the sage leaves and fry them until crisp. Remove from heat. Transfer sage to a paper towel lined dish and set aside.
- Transfer the squash to a food processor and pulse until smooth. Add the kosher salt, balsamic vinegar and maple syrup to the puree and pulse again until well incorporated. Taste for seasoning and adjust as necessary.
MAPLE-SAGE ROASTED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Calories 153 per servingServings 4
- Combine first 5 ingredients in a large zip-top plastic bag; seal and turn to coat. Marinate in refrigerator 30 minutes.
- Remove pork from bag. Place pork on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 25 minutes or until a thermometer registers 155°. Cover loosely with foil. Let stand 10 minutes before slicing.
MAPLE SAGE ROASTED DELICATA SQUASH - A FAMILY FEAST®
From afamilyfeast.com
Reviews 2Estimated Reading Time 3 minsServings 4-6Total Time 40 mins
- Slice off both ends of the squash and discard. Cut the squash in half end to end and with a spoon, scoop out seeds and discard. Then cut into one inch thick half-moon slices leaving skins on. (The skins can be eaten!)
- Place in a bowl and toss with oil and salt then lay out on a sheet pan and bake for ten minutes. Flip, and then bake for 10-15 more minutes until tender.
- While squash is roasting, heat butter and sage in a small sauce pan with maple syrup for a few minutes to incorporate flavors. Set aside.
MAPLE ROASTED BUTTERNUT SQUASH RISOTTO WITH BACON AND ...
From creative-culinary.com
Category VegetablesTotal Time 55 minsEstimated Reading Time 6 mins
- Place the butternut squash on a rimmed baking sheet. Drizzle with olive oil and maple syrup. Sprinkle with salt and pepper. Toss well to coat all evenly. Roast in the oven for 20-30 minutes or until a fork can easily pierce through the squash. Remove from oven and set aside.
- Meanwhile, heat 2 quarts (8 cups) chicken stock in a pot until just simmering. Cover and continue to let it simmer.
- Heat a large pot over medium high heat. Add enough olive oil to fully coat the bottom of the pan.
ROASTED BUTTERNUT SQUASH WITH BACON - OUR SALTY KITCHEN
From oursaltykitchen.com
Reviews 2Category Side DishCuisine AmericanTotal Time 50 mins
- Position a rack in the lower third of the oven, then heat to 400°F. Line a baking sheet with parchment paper.
- Toss the squash with the olive oil and salt, then spread evenly over the baking sheet. Roast 15 minutes, then remove the baking sheet from the oven and stir/flip the squash pieces. Return to the oven and roast for an additional 15 minutes. The squash should be soft and browned in spots, but not fully caramelized.
- Heat a skillet over medium high heat. Cook bacon until crisp, then remove with a slotted spoon. Pour all but 1 tbsp bacon fat from the skillet.
- Add the squash to the skillet, toss to coat in the bacon fat and sautee 5 minutes, until starting to brown and caramelize.
GOAT CHEESE, BUTTERNUT SQUASH STUFFED PORK TENDERLOIN ...
From thekittchen.com
Reviews 8Total Time 1 hr 10 minsEstimated Reading Time 4 mins
- Start by roasting the butternut squash; you could do this a day ahead. Heat your oven to 350 degrees. Slice in squash in half, and then cube that half into 1/2 inch pieces, removing the seeds and cutting off the skin. Place the cubed squash in a bowl. (You can reserve the other half of the squash for something else, or serve it as a side).
- Melt the butter and pour it over the squash. Add the brown sugar, maple syrup, and salt and toss together. Then spread the squash out in a single layer on a baking sheet. Bake the squash for 20 minutes, flip with a spatula, and bake for another 10 minutes, or until soft. Once cooked, remove from the oven and increase the heat of the oven to 425 degrees.
- Let the squash come to room temperature and prepare the pork. Slice the pork from top to bottom so that it will lay flat. Sprinkle the goat cheese over. Then add half of the squash, and top with the sage.
- Prepare 5-6 pieces of butcher's twine to tie the pork together. Then pull the pork tenderloin together, pressing the filling inside of the pork. Tie with the butcher's twine. Sprinkle the pork with salt and pepper.
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