Sticky Marmalade Pork With Pears Food

MARMALADE PORK

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

SPICY & STICKY MARMALADE PORK

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion, garlic and chile flakes for 5 minutes until soft.
• Move the onion to the side of the pan and increase the heat. Add the pork strips and fry until browned all over - keep stirring the onion to prevent it catching. Add the marmalade and 80 to 100 milliliter (scant 1/2 cup) water and stir to create a sauce; bring to a steady simmer.
• Add the greens, cover and cook for 2 to 3 minutes until the greens are wilted and the pork is tender and sticky.

PORK WITH PEARS

Steps:

• Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
• Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

MARMALADE PORK TENDERLOIN

Steps:

• Sprinkle the pork with 1/2 teaspoon salt and pepper. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 425° for 15 minutes. Combine marmalade, water, ginger and remaining salt; spoon over pork. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

ROAST PORK WITH PEAR SAUCE

Steps:

• Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
• While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.

PORK TENDERLOIN WITH MARMALADE SAUCE

Steps:

• Preheat oven to 400 degrees.
• In small bowl combine mustard, garlic, rosemary and pepper.
• Completely cover each tenderloin with mixture.
• Form roast of uniform thickness and tie with string.
• Bake for 50-60 minutes .
• Combine marmalade, stock, ginger and soy sauce in small saucepan.
• Heat to boiling.
• Mix cornstarch with water to form thick paste and add it to the sauce.
• Stir until sauce thickens.
• Slice the pork and serve with the sauce.

PORK BELLY WITH BAY, CIDER & PEARS

Steps:

• To make the rub, put the ingredients in a pestle and mortar and crush together. Reserve ½ tsp of the rub and set aside. Cut some slashes into the underside of the pork using a sharp knife, then pat the rub all over the flesh, avoiding the skin. Put on a plate, skin-side up, and leave to cure in the fridge for at least 3 hrs.
• Remove the pork from the fridge at least 30 mins before cooking so it comes to room temperature. Heat the oven to 180C/160C fan/gas 4. Pat the reserved rub over the pork skin, and rub a little rapeseed oil all over. Put the carrot, celery, onion, star anise and bay leaves in a large flameproof roasting tin. Pour over a small glass of water, then place the pork on top, skin-side up. Roast for 1 hr 30 mins. Arrange the pears in the tin around the pork, coating them in the juices, and pour the cider into the tin, avoiding the pork skin (if the skin gets wet, you won't end up with crisp crackling). Turn the oven up to 220C/200C fan/gas 7 and roast for a further 15-20 mins. The pork skin should be crisp, and the pears glazed in the juices. Remove the pork from the tin. Leave to rest for 45 mins.
• Transfer the pork to a serving platter. Gently lift the pears out of the tin and arrange next to the pork. Discard the carrot, celery, onion and bay, then skim some of the fat from the surface of the juices (you can transfer this fat to a jar and use it for cooking roast potatoes, or making rillettes, and more).
• Put the roasting tin with the skimmed juices on the hob over a medium heat. Sprinkle in the flour and whisk it into the juices until smooth and thickened. Add a splash of hot water if it becomes too thick. Pour the gravy into a warm jug. Cut the pork into portions with a sharp knife, then serve with the roasted pear quarters, the gravy, and some roast potatoes and steamed greens, if you like.

PORK CHOPS WITH PEARS

Steps:

• In a large frying pan, brown the pork chops in hot oil; drain.
• Transfer the pork chops to a shallow baking pan and season with salt and pepper.
• Arrange the pear halves around the chops.
• Drizzle orange juice over all.
• Sprinkle with brown sugar and cinnamon.
• Pour sherry over all.
• Place butter in the hollow of pears.
• Cover and bake at 350°F for 20 minutes.
• Uncover and continue baking for 20 minutes, until meat is tender.
• Place the pears and pork chops on a platter.
• Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
• Pour over pork chops and pears.
• Enjoy!

STICKY MARMALADE PUDDING

Steps:

• Grease the base and sides of a 1.4 litre pudding basin, then line base with greaseproof paper. Spoon the marmalade into the base.
• Discard any pips, put orange in a food processor, then process until finely chopped. Place in a bowl, set aside.
• Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Mix in the chopped orange.
• Spoon mixture into the prepared basin. Cover with a double thickness of greaseproof paper, securing with string. Tightly cover with foil. Put in a steamer over a pan of boiling water or rest on an upturned plate in a large pan, then pour boiling water around the basin to half fill the pan. Cover and steam for 2 hrs, topping up with water when necessary.
• Meanwhile, make the sauce. Melt the butter in a small pan, add the marmalade, hazelnuts and syrup, then gently heat through for 2 mins.
• remove the foil and paper and turn the pudding onto a serving plate. Spoon the sauce over the pudding and serve hot with clotted cream or crème fraîche.

STICKY MARMALADE PORK WITH PEARS

Steps:

• Preheat oven to 220 degrees C. Place the onion and pear on a baking tray, drizzle with oil and sprinkle with salt and pepper. Roast for 15 mins. Heat a frying pan over high heat. Brush the cutlets with oil and cook for 1 - 2 mins on each side or until browned. Combine the marmalade, mustard and butter. Add the pork to the onion and pear and spoon over the marmalade mixture. Roast for 5 - 8 minutes or until pork is caramelised and cooked through. Serve with beans.