Tuscan Braised Pork Loin Food

TUSCAN PORK TENDERLOIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

TUSCAN PORK TENDERLOIN RECIPE

Steps:

• Preheat the oven to 375F degrees.
• Mince the sage, rosemary, and garlic. Mix in the salt, black pepper, and ground fennel seeds.
• Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Sear the pork, turning occasionally, until golden on all sides, 8 to 10 minutes.
• Rub the pork with the herb mixture and set aside.
• Cut the baguette in half the long way and scoop out part of the soft insides.
• Brush the inside of the baguette with the remaining 3 tablespoons olive oil.
• Place the pork on the inside of the baguette so that the pork is almost completely enclosed.
• Trim off the excess ends of the bread. Tie the baguette, at 1-to 2-inch intervals, with kitchen string.
• Place the pork on a baking sheet and roast until done, 148°F on an instant-read thermometer inserted into the thickest part, 25 to 30 minutes.
• Remove from the oven, let rest 10 minutes.
• Remove the strings and cut into medallions.
• Serve and enjoy!

TUSCAN BRAISED PORK RECIPE

Steps:

• 1. Add wine, red onion, garlic, rosemary, thyme, bay leaves, crushed fennel seeds, and red pepper flakes to a large glass or other non-reactive bowl and stir to combine. 2. Add pork chunks to bowl and turn until each piece is covered. Cover and place bowl in the refrigerator for at least 8 hours. Turn pork occasionally while marinating to evenly distribute flavors. 3. To prepare, remove bowl from refrigerator and remove pork pieces from marinade. Pat dry with paper towels and set aside. 4. Separate the marinade liquid from the solids and reserve both, discarding the woody herb stems and bay leaves. Set aside. 5. Heat the olive oil in a large heavy-duty skillet or Dutch oven over medium-high heat. Add the marinated pork and sear until evenly browned on all sides, approximately 8-10 minutes. Season with salt and black pepper, to taste. 6. Add the solids from the marinade and cook until onions are soft and translucent, approximately 10-12 minutes, stirring frequently. 7. Add liquid from marinade to skillet and scrape up the brown bits from the bottom of the pan. Continue cooking until liquid is reduced to approximately one third of its original volume. 8. Add tomatoes and 1 cup chicken broth and stir to combine. Cover and reduce heat to medium-low and cook for 2 to 2½ hours, stirring every half hour or so. Add more chicken broth, if needed, while cooking. 9. When pork can be pulled apart easily with a fork, remove from heat and let rest in warm juices for 10-15 minutes. Serve immediately over a bed of creamy polenta and garnish with chopped fresh parsley, if desired.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

TUSCAN BRAISED PORK LOIN

Steps:

• Season the roast with salt and pepper.
• Brown on all sides in Olive oil.
• Remove to a plate.
• Brown sausage meat.
• Saute onion and garlic with sausage.
• Add chicken stock, bay leaves, Basil, & thyme.
• Cook for 3 minutes.
• Add diced tomatoes.
• Place Roast in sauce.
• Add rosemary, sage, and parsley.
• hot pepper flakes to taste.
• Bake at 350° F till an internal temp of 140° F is reached.

ITALIAN BRAISED PORK SHOULDER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Rinse and dry pork roast. Season all sides with salt and pepper.
• Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
• Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
• Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
• Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

TUSCAN STYLE BRAISED PORK

Steps:

• Cut roast into 2" chunks, removing excess fat.
• Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
• Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
• Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
• Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.

TUSCAN PORK ROAST

Steps:

• In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

TUSCAN PORK LOIN

Steps:

• Tie kitchen string around pork in three places (prevents flattening). Mix salt and garlic into a paste. Stir in oil, rosemary and zest.
• Rub mixture into pork. Refrigerate, uncovered, 1 hour.
• Preheat oven to 375°F Place in roasting pan.
• Roast 45 minutes, turning once or twice.
• Remove from heat & let rest 10 minutes.
• Add vermouth and vinegar to roasting pan and place over medium-high heat.
• Simmer, scraping browned bits on bottom of pan, 3-4 minutes until half reduced.
• Remove string and slice roast.
• Add any juices to sauce and serve.

ITALIAN BRAISED PORK

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer pork to a 5- to 6-quart slow cooker. Reduce heat to medium and add onion, garlic, celery, and fennel seeds to pan; cook until onion is softened, about 4 minutes.
• Add wine and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker along with tomatoes. Cover and cook on high until pork is very tender, 4 hours (or 8 hours on low).
• Transfer pork to a cutting board. With 2 forks, shred meat into bite-size pieces, discarding any large pieces of fat. Skim fat off sauce and discard. Return shredded pork to slow cooker and stir to combine. (To store: Cool, cover, and refrigerate up to 3 days.) Serve over couscous.

ITALIAN BRAISED PORK LOIN

Steps:

• Season the pork generously with salt and pepper.
• In a large, heavy pot, warm the oil over medium heat.
• Add the bacon and cook, stirring often, until crisp, 2-3 minutes.
• Drain on paper towels.
• Raise the heat to med-high.
• Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes.
• Transfer the pork to a plate.
• Pour off the fat from the pot and return to med-high heat.
• Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom.
• Bring to a boil.
• Add the garlic, reserved bacon, and the pork to the pot.
• Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours.
• During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork.
• Transfer the pork to a cutting board and cut crosswise into slices about ½ inch thick,.
• Arrange the slices on a platter, top with the sauce and serve.

TUSCAN BRAISED PORK CHOPS

Steps:

• Wipe the chops with a damp paper towel and dry them.
• Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
• Remove the chops and set aside.
• Add the vegetables and the remaining 1/4 cup of oil to the pan.
• Caramelize the vegetables at medium heat (this is the sofrito).
• Return the chops to the pan and spoon some of the sofrito over them.
• Add the seasonings and wine.
• Cover and simmer on low heat for 30 minutes.
• Add a little water from time to time to prevent the pan from boiling dry.
• Add the tomato sauce.
• Cook covered 10 more minutes.
• Remove the chops and strain the sauce.
• Drizzle some sauce over the chops.
• Dress pasta of your choice with the remaining sauce.