SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC
Categories Fruit Pork Braise Dinner Vinegar Fall Grape Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
- Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
- Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
HERB & BALSAMIC GRILLED PORK WITH SPINACH AND GRAPE SALAD
Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
- Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
- Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
- Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
- Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.
BALSAMIC GLAZED PORK WITH CARAMELIZED ONIONS
My market had a sale on boneless, country style pork ribs so I stocked up. Not wanting to baste with a tradiditional tomato barbeque sauce, I became bold and made this up as I went along. The end result was very tasty indeed. You could use boneless chicken breasts or boneless pork chops in place of the ribs.
Provided by yooper
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *Note-You could use chopped fresh garlic in place of the dried powder, but I wouldn't add it until the the last ten minutes or so.
- I'm thinking the garlic may burn if you add it at the beginning and would ruin the dish.
- Combine all dry spice ingredients.
- Sprinkle on both sides of the ribs, rub into meat surface.
- Let stand at room temperature for 1/2 hour.
- In a large skillet, add the olive oil and 2 tablespoons of the butter over medium-high heat.
- When the butter has melted, add the ribs.
- Cook for approximately 5 minutes, and then turn over and sear the other side.
- You want to get a nice crust from the spices on each side.
- Add the chopped onion.
- Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.
- Pour the balsamic vinegar over everything in the skillet.
- Turn the heat down to medium-low and cover the skillet.
- Cook for approximately 10-15 minutes more, depending on the thickness of the meat.
- Occasionally stir the onions and turn the meat.
- You want to really caramelize the onions, until they become slightly charred.
- They take on a lovely, sweet and smoky flavor.
- Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center.
- Temperature should be 170 degrees.
- Remove the pork and onions to a platter.
- Turn the heat up to medium-high.
- Add the wine to the skillet.
- Stir up the browned bits in the skillet with a wooden spoon.
- Cook until the wine is reduced by about half, five minutes.
- Take the skillet off of the heat, and add 1 tablespoon butter.
- Stir the sauce until the butter has melted, and season with salt and pepper.
- Pour the sauce over the pork ribs and onions.
Nutrition Facts : Calories 380.4, Fat 21.9, SaturatedFat 8.7, Cholesterol 106.8, Sodium 162.1, Carbohydrate 9.4, Fiber 1, Sugar 5.3, Protein 24.3
PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
PORK BRAISED IN PORT AND BALSAMIC VINEGAR
One of my favorite dinner entrees: You can substitute red wine (and any red you can bear cooking with will do) for the port if you can't find any, however: It's miles better with the slightly sweet red. Note: If you have a CostPlus nearby, their chocolate port or hazelnut sherry go beautifully with this dish.
Provided by Bansidhe
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
- Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
- Put the pork in and sear it for 1-1/2 to 2 minutes per side.
- Remove the meat and set aside while preparing the sauce: keep warm.
- After removing the meat from the pan, pour off all but 1 tbsp of the fat.
- Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
- Saute for about 5 min.
- Deglaze the pan with the stock, wine, and vinegar, stirring well.
- Bring to a boil and re-add the pork; reduce the heat to a simmer.
- Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
- (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
- Degrease the pan and reduce until its contents are just syrupy.
- Serve as sauce.
Nutrition Facts : Calories 560.6, Fat 28.7, SaturatedFat 9.7, Cholesterol 151.5, Sodium 143.5, Carbohydrate 11, Fiber 1, Sugar 6, Protein 53.5
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