PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
PORK TENDERLOIN WITH DRIED CHERRIES
Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.
Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
ROASTED PORK TENDERLOIN WITH DRIED CHERRY COMPOTE
Make and share this Roasted Pork Tenderloin With Dried Cherry Compote recipe from Food.com.
Provided by Dancer
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- For Pork, pre-heat oven to 400 degrees.
- Trim fat and silver skin from tenderloins.
- Mix chili powder, mustard powder, rosemary, and salt.
- Stir garlic into oil.
- Add oil mixture to dry ingredients to make a paste.
- Rub paste over tenderloins, cover and let marinate in refrigerator for about 1 1/2 hours.
- Place tenderloin in roasting pan and roast until medium or until meat thermometer registers 155 degrees in thickest part of meat, about 25 to 30 minutes.
- For Dried Cherry Compote, heat 1 tablespoon of the butter in skillet and add onions and mushrooms.
- Sauté until soft, about 5 minutes.
- Add beef broth, orange zest, and wines.
- Bring to boil and cook until the sauce is reduced by half.
- Add the dried cherries, orange juice, and thyme and continue cooking until the sauce becomes syrupy.
- Remove from heat and whisk in the remaining 3 tablespoons of butter, 1 tablespoon at a time.
- Bring back to a boil just before serving.
Nutrition Facts : Calories 689.2, Fat 40.4, SaturatedFat 11.7, Cholesterol 170.3, Sodium 799.6, Carbohydrate 15.1, Fiber 2.8, Sugar 5.6, Protein 49.4
ROASTED PORK WITH DRIED CHERRIES
A beautiful presentation. A beautiful pairing. I combined several recipes to come up with this for our Easter dinner this year. It was really good, but I am sure you all can help me tweak this recipe until it is just right.
Provided by ctrmom
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the salt, sage, and pepper. Rub this mixture all over the roast.
- Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
- Allow to set for 15 to 20 minutes while you prepare the sauce.
- Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
- Slice the roast and spoon the sauce down the middle of the slices.
Nutrition Facts : Calories 347.4, Fat 11.2, SaturatedFat 4, Cholesterol 91.9, Sodium 372.3, Carbohydrate 27.8, Fiber 1, Sugar 25, Protein 33.1
CHERRY-STUFFED PORK LOIN
One of my best recipes is this pork loin, with its moist and tasty stuffing.-Jim Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 10-12 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan, bring cherries and water to a boil, Remove from the heat; set aside (do not drain). , In a large skillet, saute the onion, celery, parsley, carrot, sage and rosemary in butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the croutons, broth, 1/4 teaspoon pepper, nutmeg, extract and cherries. Let stand until liquid is absorbed., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; spread stuffing over meat to within 1 in. of edges. Close roast; tie several times with kitchen string and secure ends with toothpicks. Place fat side up on a rack in a shallow roasting pan. Sprinkle with remaining pepper., 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. , Meanwhile, add broth and water to roasting pan; stir to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Stir in cream and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Serve with roast.
Nutrition Facts : Calories 272 calories, Fat 12g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 328mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 24g protein.
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
Found this recipe the Raleigh (NC) News&Observer and I'm posting it b/c I do not want to lose it before I tried it (I'm good at throwing out the paper, forgetting I wanted to save something). Recipe from Sarah Foster of Foster's Market. Times do NOT include marinating pork in the frig.
Provided by Impera_Magna
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
- Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
- Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
- Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
- Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
Nutrition Facts : Calories 292.1, Fat 12.8, SaturatedFat 3.5, Cholesterol 99.8, Sodium 78.3, Carbohydrate 8.8, Fiber 0.2, Sugar 3.9, Protein 31.7
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LIDIA BASTIANICH'S ROASTED PORK LOIN WITH CABBAGE AND …
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3.6/5 (327)Category EntréesAuthor Lidia BastianichTotal Time 1 hr 30 mins
- 1. For the pork, preheat oven to 375°F. Season the pork all over with 1 teaspoon salt and 1 teaspoon fennel powder. Heat a large Dutch oven over medium heat. Melt 2 tablespoons of the butter in the olive oil. When the butter is melted, sear the pork all over, about 6 minutes total, then remove to a plate.
- 2. When the pork is out, melt the remaining 2 tablespoons butter in the Dutch oven, and add the garlic. Once the garlic is sizzling, add the onion and cook until wilted, about 4 minutes. Add the cabbage, bay leaves, and thyme, and season with the remaining salt and fennel powder. Cook until the cabbage just begins to wilt, about 5 minutes. Add the white wine, and bring to a simmer. Add 1 cup water. Set the pork on top of the cabbage, and cover the pot. Roast 20 minutes.
- 3. After 20 minutes, uncover, stir in the 1/2 cup dried cherries, and continue to roast until a thermometer inserted into the center of the pork reads 145°F, about 25 to 30 minutes more. Let rest 10 minutes before slicing.
- 4. Meanwhile, for the sauce, in a medium saucepan, combine 2 cups dried cherries, white wine, chicken stock, bay leaves, and thyme. Bring to a simmer, and cook until cherries are very soft, about 20 minutes. Let cool slightly, and remove bay leaves. Pour into a blender, and add the vinegar, butter, and salt. Carefully blend until smooth. Return to the saucepan, and reheat over low heat while you finish the pork.
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