POT-ROASTED PORK IN WHITE WINE WITH GARLIC, FENNEL, AND ROSEMARY
This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.
Provided by Jamie Oliver
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
- In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
- Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
ITALIAN-STYLE PORK STEAKS WITH SAGE AND WHITE WINE
Make and share this Italian-Style Pork Steaks With Sage and White Wine recipe from Food.com.
Provided by English_Rose
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat the butter in a frying pan with the oil until sizzling. Add the steaks and cook over a medium heat for 15 minutes, turning once until the meat is lightly browned on both sides.
- Pour off any fat from the pan and add the sage leaves, garlic and plenty of seasoning. Cook for 1 minute then add the wine. Cover the pan and simmer gently for 2 more minutes.
- Transfer the steaks to warmed serving plates, increase the heat and simmer the juices until reduced to half. Season to taste and pour over the steaks.
Nutrition Facts : Calories 156.3, Fat 12.5, SaturatedFat 4.6, Cholesterol 15.2, Sodium 53.8, Carbohydrate 2.3, Fiber 0.1, Sugar 0.5, Protein 0.3
PORK CHOPS BRAISED IN WHITE WINE
Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.
Provided by TXOLDHAM
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
- Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
- Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
- Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
- Pour sauce over the pork chops and serve.
Nutrition Facts : Calories 376.1, Fat 29, SaturatedFat 8.9, Cholesterol 68.8, Sodium 707, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 18.2
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