PORK TENDERLOIN WITH MUSHROOMS AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute.
- Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley.
- Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce.
HARISSA PORK WITH GLAZED CARROTS AND COUSCOUS
Simply cooked pork shoulder is spiced up with a vibrant harissa sauce and served alongside citrusy glazed carrots and raisin-flecked couscous. By starting with our Meal Prep Slow-Roasted Pork recipe and Meal Prep Steamed Vegetables, this is a quick and complete meal that looks and tastes like it took twice the effort.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds.
- Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet.
- Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.
PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
SKILLET PORK CHOPS WITH BLISTERED GRAPES
Pork chops make a great weeknight dinner, and this dish is no exception. It looks and feels special, but comes together in about 20 minutes with very minimal prep. Selecting bone-in pork chops is beneficial beyond appearance: The bones protect the meat to keep it moist. However, you could also use boneless chops or even chicken breasts, if you'd prefer; just be sure to reduce the cooking time accordingly.
Provided by Samantha Seneviratne
Categories dinner, snack, weeknight, meat, one pot, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil over high. Pat the chops dry with paper towels, and season well with salt and pepper. Cook the chops until just cooked through, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add the grapes to the skillet, and sauté until brown in spots, about 2 minutes. Use a slotted spoon to transfer to the plate. Reduce the heat to medium-high. Add the shallot and garlic, and cook until softened, about 2 minutes. Stir in the flour and thyme, and cook for 1 minute.
- Add the white wine and cook, stirring, until mostly evaporated, about 1 minute. Add the chicken stock and mustard, and cook, stirring frequently, until slightly thickened, about 3 minutes. Stir in the heavy cream. Season with salt and pepper.
- Add the chops, grapes and any accumulated juices back into the skillet, and cook just until everything is warmed through, about 3 minutes.
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