PORK LOIN WITH PEARL ONIONS AND APRICOTS
This elegant and comforting dinner is all about the low and slow braise of a boneless pork loin. Borrowing flavors from it's flavorful base of white wine and herbs, the cut of meat emerges perfumed with fennel seed, orange zest, and dried apricots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a largeDutch oven or heavy pot, heat oil overmedium-high. Pat pork dry with papertowels, sprinkle with coriander, andseason with salt and pepper. Cook untilbrowned on all sides, about 10 minutestotal. Transfer pork to a plate. Reduceheat to medium and add onions to pot.Cook, stirring, until onions are goldenbrown, about 3 minutes.
- Return pork to pot and add wine,broth, fennel seed, zest, and apricots.Bring mixture to a boil. Cover and transferto oven. Cook until an instant-readthermometer inserted in thickest partof pork reads 140 degrees, 25 to 30 minutes.
- Transfer pork to a plate, tent looselywith foil, and let rest 10 minutes. Onstovetop, bring cooking liquid to a boilover medium-high and cook untilslightly thickened, 3 minutes. Stir invinegar. Thinly slice pork and servewith onions, apricots, and sauce.
Nutrition Facts : Calories 386 g, Fat 19 g, Fiber 2 g, Protein 35 g
PORK LOIN STUFFED WITH DRIED FRUIT
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
- Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
- Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
- Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.
PORK STEW WITH APRICOTS AND PRUNES
Steps:
- Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
- Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.
PORK WITH SPICED APRICOTS
A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 6
Steps:
- Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
- Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.
Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium
ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE
Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Yield 16
Number Of Ingredients 13
Steps:
- Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
- Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
- Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
- Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
- Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g
ROAST PORK TENDERLOIN WITH FRESH AND DRIED FRUIT
Provided by Gemma Sanita Sciabica
Categories Fruit Pork Roast Quick & Easy Dried Fruit Anniversary Family Reunion Potluck Bon Appétit California
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
- Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.
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