PORK CHOPS WITH MUSHROOM MADEIRA SAUCE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
- In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
MARINATED PORK ROAST
In Moberly, Missouri, Andrea Schumann relies on honey, white wine and a little lemon juice for a low-carb entree that everyone enjoys. "The marinade has a light, flavorful taste that works well with any cut of pork," she promises.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first six ingredients; add pork roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. , Preheat oven to 350°. Drain and discard marinade. Place roast on a rack in a shallow foil-lined roasting pan. Bake, uncovered, 25 minutes. , In a small bowl, combine the wine or broth, honey and brown sugar. Brush half over the meat. Bake 15 minutes longer. Brush with remaining honey mixture. Bake 10-20 minutes longer or until a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 227 calories, Fat 9g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
PORK TENDERLOIN WITH SHALLOTS AND PRUNES
Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.
Provided by David Tanis
Categories dinner, main course
Time 45m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
- To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
- Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
- To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
More about "roast pork with madeira sauce recipes"
CLASSIC MADEIRA WINE SAUCE RECIPE FOR ROASTS AND STEAKS
From thespruceeats.com
4/5 (46)Total Time 10 minsCategory Side Dish, Sauces, SauceCalories 71 per serving
ROAST RACK OF PORK WITH MADEIRA PAN SAUCE - CLASSIC …
From classic-recipes.com
SAUCE RECIPES FOR MEAT AND PORK - THE SPRUCE EATS
From thespruceeats.com
THE 10 BEST SAUCES FOR PORK ROAST – HAPPY MUNCHER
From happymuncher.com
Cuisine AmericanTotal Time 10 minsCategory SaucePublished Jan 26, 2023
- Honey Garlic Sauce. Honey garlic sauce is a sweet and savory condiment made from honey, garlic, soy sauce, and other ingredients. It has a thick consistency and can be used as a marinade or glaze for meats such as pork roast.
- Dijon Sauce. Dijon sauce is a creamy, mustard-based condiment that originated in the French city of Dijon. It is made with white wine, vinegar, and spices such as garlic, tarragon, and shallots.
- Sweet and Spicy Apricot Sauce. Sweet and Spicy Apricot Sauce is a flavorful condiment made from soy sauce, brown sugar, apricot jam, sriracha, and onion powder.
- Onion Gravy. Onion gravy is a savory sauce made from onions, butter, and flour. It is typically used as a topping for meats such as pork roast or steak.
- Port Wine Sauce. Port wine sauce is a classic French sauce made with port wine, butter, shallots, and beef stock. It is usually served with red meats such as pork or beef.
- Mustard. Mustard is a condiment made from the seeds of various mustard plants. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids and salt to create a paste or sauce that ranges in color from bright yellow to dark brown.
- Garlic Sauce. Garlic sauce is a condiment made from garlic, oil, and other ingredients. It is commonly used in Middle Eastern cuisine as a dip or spread for meats, vegetables, and breads.
- Honey-Mustard Sauce. Honey-Mustard Sauce is a condiment made from a combination of honey, mustard, and other ingredients. It has a sweet and tangy flavor that pairs well with many dishes.
- Apricot Sauce. Apricot sauce is a sweet and savory condiment made from apple cider vinegar, soy sauce, brown sugar, fresh apricots, and red pepper flakes.
- BBQ Sauce. BBQ sauce is a condiment made from a combination of ingredients such as tomato paste, vinegar, sugar, and spices. It is used to add flavor to grilled or smoked meats.
PORK TENDERLOIN WITH MADEIRA SAUCE - APRIL J HARRIS
From apriljharris.com
Estimated Reading Time 3 mins
PORK TENDERLOIN WITH MUSHROOM MADEIRA SAUCE - INA EATS IN
From inaeatsin.com
Servings 4Total Time 45 mins
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
PORK LIVER ROASTED WITH CHILI SAUCE COOK RECIPE - YOUTUBE
From youtube.com
EASY PORK ROAST STUFFED WITH GARLIC ONION SAUCE RECIPE
From diyjoy.com
ROASTED PORK TENDERLOIN WITH CRANBERRY-PORT SAUCE
From eatingwell.com
PORK WITH SAGE AND MADEIRA RECIPE - DAMON LEE FOWLER - FOOD
From foodandwine.com
ROASTED TENDERLOIN OF PORK WITH MADEIRA SAUCE - BIGOVEN.COM
From bigoven.com
ROAST PORK WITH APPLE SAUCE | FOOD & HOME MAGAZINE
From foodandhome.co.za
PORK MEDALLIONS WITH MUSHROOM GRAVY RECIPE - GRACE …
From foodandwine.com
CASSEROLE ROASTED VEAL OR PORK WITH MADEIRA WINE SAUCE - RECIPE
From cooks.com
PORK TENDERLOIN WITH APRICOTS IN CROCK-POT - RECIPE - COOKS.COM
From cooks.com
GRILLED PORK LOIN CHOPS RECIPE | SYCAMORE INN - WEST COAST PRIME …
From westcoastprimemeats.com
PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE RECIPE - THE …
From thespruceeats.com
PORK BUTT ROAST - TRADITIONAL POLISH RECIPES
From polishyourkitchen.com
ROAST FILLET OF PORK WITH CRANBERRY AND MADEIRA GRAVY RECIPE | EAT …
From eatyourbooks.com
DOUBLE SICHUAN ROAST PORK BELLY & GARLIC RICE RECIPE | HELLOFRESH
From hellofresh.com.au
PORK TENDERLOIN WITH CREAMY MARSALA SAUCE | RECIPETIN EATS
From recipetineats.com
CHAR SIU ROASTED CAULIFLOWER (BôNG CảI TRắNG NướNG Vị Xá XíU)
From splendidtable.org
PORK TENDERLOIN WITH MADEIRA AND SAGE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love