ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
MOROCCAN-SPICED PORK ROAST
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
Provided by Chef John
Categories World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
Number Of Ingredients 22
Steps:
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
PORK TENDERLOIN WITH SPICED PLUM SAUCE
This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 303 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
MOROCCAN SPICED PORK TENDERLOIN WITH DRIED PLUMS
Dried Plums sounds so much nicer than prunes doesn't it. The way the flavors come together in this dish is really lovely. There is a misconception that Moroccan cuisine does not include pork. Morocco is home to Muslims who do not eat pork, and Christians who do cook with pork however.
Provided by Annacia
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
- While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
- Preheat the oven to 350°F.
- Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
- Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
- Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
- Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.
Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 58.1, Carbohydrate 16.5, Fiber 1.9, Sugar 9, Protein 24.1
SPICED PLUM PORK CHOPS
Pork chops and plums are slow-cooked together. The addition of pineapple juice and spices adds further dimension to the tangy sweetness of the plums.
Provided by Caitlynn
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place the pork chops, and plums into a slow cooker. Mix together the pineapple juice, balsamic vinegar, brown sugar, cinnamon, ginger, and nutmeg in a bowl, stirring to dissolve the sugar, and pour the mixture over the pork chops and plums. Cook on Low for 8 hours.
Nutrition Facts : Calories 265 calories, Carbohydrate 25.3 g, Cholesterol 59.1 mg, Fat 7.3 g, Fiber 1.4 g, Protein 24.2 g, SaturatedFat 2.6 g, Sodium 39.8 mg, Sugar 22.3 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
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