PORK WITH PLUM SAUCE
What better way to serve pork than with a sweet and tangy plum sauce! The combination of spices turns this ordinary pork dish into a family favorite! Serve with rice and sprinkle with cilantro.
Provided by Budark
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper; cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.
- Reduce heat to medium; cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves; bring to a boil. Stir the mixture until the brown sugar dissolves; add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).
Nutrition Facts : Calories 300.5 calories, Carbohydrate 18.4 g, Cholesterol 59.1 mg, Fat 14 g, Fiber 1.3 g, Protein 25.2 g, SaturatedFat 3.6 g, Sodium 938.2 mg, Sugar 15.1 g
PORK WITH PLUM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
- Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
- Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.
Nutrition Facts : Calories 503, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 88 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 28 grams
SAUTEED PORK AND PLUMS
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove. Saute plums and onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
PORK CHOPS WITH SALTED PLUMS
This weeknight affair pairs savory pork with a sweet-and-sour mixture of sliced plums and red onions. When a recipe has so few ingredients, it's important that they be of the highest quality possible. The pork chops here will deliver most of the fat, so make sure they're well marbled (bone-in loin or rib chops both work). As for the plums, this is one of the rare occasions in which underripe is preferred to perfectly ripe, so they maintain texture after they get briefly tossed in the skillet, and also deliver plenty of acidity for the pan sauce.
Provided by Alison Roman
Categories dinner, quick, weekday, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season pork with salt and pepper; set aside.
- Combine the plums and onion in a medium bowl along with vinegar and fish sauce, if using. Season with salt and pepper and try a plum; they should be relatively tangy and salty. Add more vinegar or salt, if needed, and set aside.
- Heat oil in a large skillet over medium-high heat. Add pork chops and cook, without moving, until well browned on one side, 4 to 6 minutes. Flip chops and cook until well browned on the other side, another 3 to 5 minutes.
- Transfer pork chops to a cutting board to rest. Add plum and onion mixture to the skillet and remove from heat. Give everything a toss, just to deglaze the skillet and scrape up any of those browned bits, slightly wilting the onion and letting some of those plum juices run free.
- Slice pork chops to your desired thickness and transfer to a large serving platter. Scatter with plum mixture, top with mint and give everything a drizzle of olive oil before serving.
PORK CHOPS WITH SAUTEED PLUMS
I frequently rely on fast, flavorful recipes like this that look like I fussed in the kitchen all day. What an easy way to please my family...and to impress dinner guests!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 305 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 653mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 31g protein.
GRILLED PORK CHOPS AND PLUMS
Add grilled plums to a quick arugula salad to serve with grilled pork chops.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
- Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
- Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.
SPICED PORK LOIN WITH PLUMS
When plums are in season, I make this every other week. I originally adapted the recipe for use with chicken, but discovered it was even better with pork. I fixed it for 70 people for my granddaughter's christening and everyone wanted the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside., In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half., Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add plums; cover and simmer 30-45 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired.
Nutrition Facts :
STIR-FRIED PORK IN PLUM AND SOY SAUCE
I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.
Provided by The Flying Chef
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
- Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
- Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
- Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
- Cooking time will be longer if not using a wok.
- To Serve: Either serve as is for low carb or serve over jasmine rice.
Nutrition Facts : Calories 403.7, Fat 14.1, SaturatedFat 3.5, Cholesterol 94.6, Sodium 861.8, Carbohydrate 33.3, Fiber 4.4, Sugar 6.4, Protein 37.3
ROASTED PORK LOIN WITH POACHED PLUMS
Steps:
- For Plums:
- Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
- Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
- DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.
- For Pork:
- Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
- *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
PORK TENDERLOIN WITH ROASTED PLUMS
The unmistakable pairing of pork and fruit takes a new spin in this recipe inspired by a recipe from Eating Well magazine. Here the roasted plums are contrasted with a savory combination of peppercorns, balsamic vinegar and rosemary that will transport you to the rolling hills of Italy in less than an hour. Using pork tenderloins helps make this both fast as well as healthy. Serve with mashed potatoes and green beans for rapture on a plate.
Provided by justcallmetoni
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Trim the pork tenderloin of any excess fat. Use a mortar and pestle to crush the peppercorns, marjoram, rosemary and garlic powder together. Sprinkle the spices around the meat and wrap in plastic wrap. Set aside for up to 15 minutes. (If you are going to let this rest longer, place in fridge and remove 15 minutes before cooking.).
- To roast plums, place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.
- Whisk water, balsamic vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons (turbinado or white) sugar.
- Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
- Once the meat has sat for 15 minutes, heat olive oil in a cast iron skillet (or another oven proof pan). Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned. Place skillet in the oven and cook until the meat reaches 155 degrees, about 12-15 minutes. Once done, remove the pork from the oven and let rest for 10 minutes. (In that time the meat will reach the desired 160 degrees.).
- Once the plums are done roasting, discard the rosemary and the vanilla bean. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to 1/2 cup, 6 to 8 minutes. Whilst reducing the sauce tent the plums with foil over the roasting pan. (I would suggest not starting your reduction until the meat is cooked and resting.).
- After the meat has rested, carve on the diagonal into slices about 1/4 to 3/8 inch thick.
- To serve place a quarter of plums onto the plate. Place the pork on top and drizzle with the balsamic reduction. Garnish with additional rosemary if desired.
Nutrition Facts : Calories 237.6, Fat 8.8, SaturatedFat 2.5, Cholesterol 74.8, Sodium 58.1, Carbohydrate 15.8, Fiber 2.7, Sugar 11.3, Protein 24.6
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