Rosemary Pork With Berry Port Sauce Recipes

ROSEMARY PORK WITH BERRY PORT SAUCE

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE

Steps:

• Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE

Steps:

• Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking.
• Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
• Place the pork tenderloins directly on the grill over medium high heat burners.
• Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
• Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins.
• Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce.
• To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan.
• Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer.
• Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
• Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
• Season to taste with salt and pepper and reserve sauce for later.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.