Roasted Beet And Raspberry Spiced Pork Recipes

PORK TENDERLOIN WITH ROASTED BEETS AND GREENS

Steps:

• Preheat oven to 425 degrees. Loosely wrap beets in parchment-lined foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, about 1 hour. Let cool slightly; remove skins. Slice beets. Set aside.
• Season pork generously with salt and pepper. Heat vegetable oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 6 minutes. Transfer skillet to oven and roast until pork registers 150 degrees on an instant-read thermometer, 8 to 10 minutes. Remove from pan and let rest for 10 minutes.
• Meanwhile, whisk mustard and vinegar in a bowl. Gradually whisk in 6 tablespoons olive oil until emulsified. Season to taste; set aside.
• In a large skillet, heat remaining tablespoon of olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat. Add reserved sliced beets and half of vinaigrette, and toss to combine.
• Slice pork and drizzle with remaining vinaigrette. Serve with sauteed greens and sliced beets.

"ROASTED BEET AND RASPBERRY" SPICED PORK

Steps:

• Take beet (whole), rub with oil. Place in roasted pan at 400F. Cook until fork easily can be pressed through. Alternately, you can boil the beet whole if you prefer.
• Remove from oven. Allow to cool. Peel, then shred.
• In a large skillet, heat olive oil, then brown pork and caramelize the onions.
• Then add the rest of the ingredients and beet. Cook covered on low for 20 minutes. Stir occasionally.
• Serve with a starch and vegetable.

ROASTED BEETS

Steps:

• Preheat the oven to 400 degrees.
• Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks. (Small beets can be halved, medium ones cut in quarters, and large beets cut in eighths.)
• Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and serve warm.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

ROASTED SPICED PORK LOIN WITH ROOT VEGETABLES

Steps:

• Make sauce:
• Cook bacon in heavy large saucepan over medium heat until crisp. Using tongs, transfer bacon to paper towels. Discard drippings from pan. Add broth, wine, jelly and rosemary to pan. Boil until reduced to 2 1/2 cups, about 35 minutes. Return bacon to sauce. Boil until liquid is reduced to 1 1/3 cups, about 10 minutes longer. Strain sauce into small saucepan. Add butter. Whisk over low heat until sauce is smooth, about 2 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare pork:
• Finely grind first 4 ingredients. Place pork in 13x9x2-inch glass baking dish. Rub oil, then spice mixture all over pork. Cover; refrigerate 4 hours and up to 1 day.
• For roasting:
• Position racks in center and bottom third of oven and preheat to 400°F.. Place potatoes, parsnips, carrots, shallots, garlic and rosemary in large roasting pan. Drizzle with 5 tablespoons oil; sprinkle with salt and pepper. Roast on center rack 45 minutes, turning vegetables occasionally.
• Place beets in small roasting pan. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Remove large roasting pan from oven. Push vegetables to sides of pan, clearing space in center for pork. Place pork in center of pan. Return large roasting pan to center rack. Place pan with beets on bottom rack.
• Roast pork with vegetables until vegetables are brown and cooked through and thermometer inserted into center of pork registers 150°F., turning vegetables occasionally, about 1 hour. Roast beets until tender, turning occasionally, about 1 hour. Remove pork and all vegetables from oven and let stand 10 minutes.
• Place pork roast in center of large platter; surround with all vegetables. Rewarm sauce over low heat, whisking constantly.

SAUTEED BEET GREENS WITH ROASTED BEETS AND PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Loosely wrap beets in a 12-by-20-inch piece of foil. Place on a rimmed baking sheet and bake until easily pierced with a knife, 35 to 45 minutes. When cool to touch, grab beets with a paper towel and slip off skins. Reserve one beet; halve and slice remaining beets. Set aside.
• Season pork generously with salt and pepper. Place on a rimmed baking sheet and roast until pork registers 150 degrees on an instant-read thermometer, 14 to 16 minutes.
• Meanwhile, in a food processor, combine the reserved beet and 1 tablespoon oil; process until smooth. Strain through a fine-mesh sieve (or strainer) lined with cheesecloth into a small bowl to yield 4 teaspoons juice; discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine. Set aside.
• In a large skillet, heat remaining tablespoon of oil over medium. Add garlic and cook until fragrant and golden, about 1 minute. Add beet greens, season with salt and pepper, and cook, stirring occasionally, until wilted and tender, 2 to 4 minutes. Remove greens from heat and discard garlic. Add reserved beets and remaining tablespoon of vinegar, and toss to combine.
• To serve, top sauteed greens with toasted pine nuts. Drizzle a little of the beet vinaigrette on the plate and top with sliced pork.

ROASTED BEET SALAD WITH RASPBERRY BALSAMIC VINAIGRETTE

Steps:

• To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center.
• Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve.
• To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.
• To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

SPICY PORK ROAST

Steps:

• Combine the first eight ingredients; rub over entire roast. Cover and refrigerate overnight. Place roast on a greased rack in a roasting pan. , Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

SWEET PORK WITH BEETS

Steps:

• In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
• Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
• Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.