PORK POT ROAST
Steps:
- Preheat oven to 350 degrees F.
- Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
- Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
- Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
- Add the onion, celery and tomato paste and cook for three minutes, stirring often.
- Add pork back in along with hot stock and the parsley.
- Cover and place in the oven for two hours.
- While the roast is cooking, prepare the vegetables and make the roux.
- To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
- After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
- With an immersion blender, puree the liquid, onion and celery.
- Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
- Remove from oven and add the green beans. Cover and cook 20 more minutes.
- Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
- Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
- Slice the pork against the grain into thick slices and serve with the vegetables and gravy.
Nutrition Facts : ServingSize 1 Portion, Calories 725 calories, Sugar 13.7 g, Sodium 870.7 mg, Fat 26 g, SaturatedFat 10.3 g, TransFat 0.1 g, Carbohydrate 51.9 g, Fiber 7.9 g, Protein 69.2 g, Cholesterol 190.7 mg
PORK TENDERLOIN WITH EGGPLANT RELISH
Steps:
- Preheat the broiler and line a broiler pan with foil. Broil the frying peppers, jalapeno, eggplants, scallions and garlic on the foil until charred, about 3 minutes per side. Cover with a damp towel to cool, then peel the peppers and eggplants. Squeeze the garlic from its skin. Roughly chop the vegetables and garlic and toss in a bowl.
- Season the pork with the cumin and salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the pork; cook, turning, until golden, about 6 minutes. Reduce the heat to medium and cook, turning, until a thermometer inserted into the center registers 150 degrees F, about 8 more minutes. Set the pork aside.
- Add the lemon juice to the skillet, then add the eggplant mixture and paprika; warm through. Season with salt and pepper and add the parsley. Slice the pork; serve with the eggplant relish and garnish with paprika.
Nutrition Facts : Calories 297 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 317 milligrams, Carbohydrate 16 grams, Fiber 6 grams, Protein 37 grams
EGGPLANT (AUBERGINE) STUFFED WITH GROUND PORK
I love eggplant, this recipe is yummy. I found the recipe on Cooks.com and changed it a little. This recipe is easy and uses the microwave for most of the cooking.
Provided by Barb G.
Categories Pork
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- Cut Japanese eggplant in half lengthwise, scoop out center.
- Microwave in 1/2 cup of water, covered for about 2 minutes, DRAIN.
- Combine the stuffing ingredients, mix well.
- Stuff the eggplants & place in microwave safe dish.
- Cook in the microwave for 6 to 8 minutes or until cooked.
- For the sauce: Heat oil add garlic & black beans saute for a minute.
- Add sherry wine, chicken broth; Bring to a boil.
- Thicken with 1 teaspoon cornstarch added to the 1 tablespoon of chicken broth.
- Add sesame oil, serve over stuffed eggplant.
Nutrition Facts : Calories 706.9, Fat 50.9, SaturatedFat 13.1, Cholesterol 212.4, Sodium 1018.8, Carbohydrate 19.6, Fiber 8.4, Sugar 6.5, Protein 37.4
PORK AND EGGPLANT IN HOT GARLIC SAUCE
Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.
Provided by Sheynath
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2
DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY
Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.
Provided by dsowonikjr
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h25m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
- Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
- Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
- Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.
Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g
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