Fruit And Macadamia Stuffed Pork Loin With Port Sauce Recipes

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PORK LOIN STUFFED WITH DRIED FRUIT

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 6 to 8 servings

Number Of Ingredients 14



Pork Loin Stuffed with Dried Fruit image

Steps:

  • Preheat the oven to 350 degrees F. Combine the raisins, prunes and apricots in a small bowl; pour in the brandy. Cover with plastic wrap and microwave until hot, about 2 minutes. Set aside until the dried fruit is plump, at least 10 minutes.
  • Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and apple and cook until softened, 3 to 4 minutes. Add the garlic, parsley, sage, 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper. Cook until the garlic is softened, about 1 minute. Add the dried fruit?brandy mixture and cook until the skillet is dry, 1 to 2 minutes. Add the chicken broth and simmer until the mixture is very soft and the skillet is almost dry, about 5 minutes. Let cool completely.
  • Push the handle of a wooden spoon into the center of one end of the pork roast; work the handle through the length of the roast to create a tunnel, widening the tunnel with your fingers or a small paring knife until about 1 1/2 inches wide.
  • Stuff the dried fruit mixture into the tunnel, firmly pressing to make sure it?s packed into the pork roast. Rub the outside of the pork roast with the remaining 1 tablespoon olive oil and sprinkle with the remaining 1 tablespoon rosemary, 1 teaspoon salt and 1/2 teaspoon pepper. If the pork has a skinny flap that runs along one side, tuck it under and tie kitchen twine around the pork in a few spots.
  • Set a rack in a large roasting pan. Place the pork on the rack and roast until golden brown and a thermometer inserted into the center registers 140 degrees F, 1 hour 15 minutes to 1 1/2 hours. Let the pork rest at least 20 minutes before slicing.

1/4 cup golden raisins
1/4 cup pitted prunes, chopped
1/4 cup dried apricots, chopped
1/4 cup brandy or apple brandy
3 tablespoons extra-virgin olive oil
1 shallot, chopped
1/2 Golden Delicious apple, chopped
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon plus 1 teaspoon chopped fresh rosemary
Kosher salt and freshly ground pepper
3/4 cup low-sodium chicken broth
1 3-pound boneless center-cut pork loin roast

PORK ROAST WITH WINTER FRUITS AND PORT SAUCE

Provided by Ruth Cousineau

Categories     Roast     Christmas     Dinner     Dried Fruit     Pork Tenderloin     Port     Winter     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16



Pork Roast with Winter Fruits and Port Sauce image

Steps:

  • Make stuffing:
  • Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
  • Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
  • Stuff and roast pork:
  • Preheat oven to 500°F with rack in middle.
  • Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
  • Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
  • Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
  • Make sauce:
  • Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
  • Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
  • Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
  • Carve roast into chops by cutting between ribs, then serve with sauce.

For stuffing:
1/4 pound California dried apricots, cut into 1/2-inch pieces
1/4 pound pitted prunes, cut into 1/2-inch pieces
2/3 cup ruby Port
1 medium onion, finely chopped
1 small shallot, finely chopped
3/4 stick unsalted butter
1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
For roast:
1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
9 or 10 bacon slices
For port sauce:
1/2 cup ruby Port
1 small shallot, finely chopped
1 1/2 cups water, divided
2 teaspoons arrowroot

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

STUFFED PORK LOIN

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Meat and Poultry Recipes     Pork

Time 3h5m

Yield 8

Number Of Ingredients 11



Stuffed Pork Loin image

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

FRUIT-STUFFED LOIN OF PORK

Provided by Emily Weinstein

Categories     dinner, lunch, main course

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9



Fruit-Stuffed Loin of Pork image

Steps:

  • Preheat oven to 350 degrees.
  • Using the long handle of a wooden spoon, push the dried fruit into the pocket in the roast, alternating the fruits.
  • Cut the garlic into thin slivers. Make deep slits in the roast with tip of a knife and push the garlic into the slits.
  • Tie the roast with twine and rub surface with salt and pepper.
  • Set the roast in a shallow baking pan and smear the butter over the roast. Sprinkle with thyme.
  • Stir Madeira and molasses together in a small bowl and pour over roast. Set the pan on the middle rack of the oven and bake approximately 1 1/2 hours, basting often (approximately 20 minutes per pound).
  • When done, let stand, loosely covered with foil about 15 minutes. Cut thin slices and spoon pan juices over them.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 9 grams, Sodium 580 milligrams, Sugar 15 grams, TransFat 0 grams

4 pounds boneless pork loin, prepared for stuffing
1 cup dried pitted prunes
1 cup dried apricots
1 garlic clove
Salt & pepper to taste
1 stick sweet butter, softened
1 tablespoon dried thyme
1 cup Madeira wine
1 tablespoon molasses

PORK LOIN WITH FIG AND PORT SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14



Pork Loin with Fig and Port Sauce image

Steps:

  • For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
  • For the pork: Preheat the oven to 425 degrees F.
  • Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
  • Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
  • Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

DRIED FRUIT STUFFED PORK LOIN

Provided by Tyler Florence

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14



Dried Fruit Stuffed Pork Loin image

Steps:

  • In a saucepan, combine apricots, figs and raisins over medium heat. Add apple juice and chicken broth. Add sage, butter, ginger, garlic, and lemon juice. Season with salt and pepper. Cook until the fruits are reconstituted and the liquid is reduced by half, about 25 minutes. Transfer the fruit mixture to a blender or food processor and puree until thick and smooth.
  • Carve a tunnel through the center of the loin with a sharpening steel or wooden dowel. Widen the tunnel using your fingers. Inject the sauce into the opening using a pastry bag fitted with a metal tip. The filling should go all the way through the loin. Rub the pork all over with oil, herbs, salt and pepper. Sear the pork on a hot grill on all sides then transfer to a large baking pan. Bake in a preheated 375 degrees F oven. Roast until a meat thermometer inserted into the center of the roast registers 160 degrees F, about 35 to 45 minutes. Transfer pork roast to a cutting board; let stand 10 minutes before carving into pinwheels. Serve with pan juices.

1/4 pound dried apricot halves
1/4 pound dried figs
1/3 cup golden raisins
1/2 cup apple juice
1 cup chicken broth, low sodium
4 fresh sage leaves
2 tablespoons butter
1 teaspoon ground ginger
2 garlic cloves
1 tablespoon lemon juice
Salt and pepper, to taste
3 pounds pork loin, boneless
Vegetable oil
Fresh herbs, such as parsley, sage, rosemary and thyme

FRUIT AND MACADAMIA STUFFED PORK LOIN WITH PORT SAUCE

This is a delicious stuffed pork recipe The recipe calls for 4 250g pork fillets and mine were large about 550g each so I just did one for the 2 of us. I still made the same amount of cheese fruit mix though and only had about 2 tablespoons left over. I am sure you could also do 2 pork loins of 500g each and get the same result as I have never found a pork loin that only ways in at 250g. For the fruit I chopped up some apricots with cranberries and the macadamias, we really enjoyed it.

Provided by The Flying Chef

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12



Fruit and Macadamia Stuffed Pork Loin With Port Sauce image

Steps:

  • Combine Philly, fruit and nuts in a box making sure to mix well. Season mix with salt and pepper.
  • Make a cut lengthways down the centre of each pork loin 3/4 of the way through.
  • Pound meat with a meat mallet until it is about the same thickness.
  • Place spinach leaves all over the inside of the pork, then spoon the philly mix down the centre of each pork fillet.
  • Fold pork up to encase filling and secure with toothpicks.
  • Heat the oil in a large fry pan and sear meat on all side until browned.
  • Transfer meat to a baking dish and bake in a moderate oven 180 degrees c for 20-30 Min's or until cooked as desired.
  • I found that I had to cook mine as it was a larger loin for 40 min's but having said that my oven is not the hottest.
  • Remove fillets from baking dish, wrap in foil to keep warm and rest for 10 min's. Combine pork juices, port, water and stock in baking dish and bring to the boil, stirring to loosen all pan juices.
  • Add sugar stir to dissolve, add cornflour and cook for 2-3 min's or until sauce has thickened slightly.
  • Slice pork and serve drizzled with port sauce.

Nutrition Facts : Calories 521.7, Fat 30.4, SaturatedFat 10.6, Cholesterol 104.4, Sodium 482.9, Carbohydrate 22.7, Fiber 1.8, Sugar 8.4, Protein 25.3

150 g Philadelphia Cream Cheese, softened
1/2 cup dried mixed fruit, chopped (Read description)
1/4 cup chopped macadamia nuts
salt and pepper
4 pork fillets (approx 250g each, again read description)
80 g baby spinach leaves
2 tablespoons oil
1 cup port wine
1/2 cup water
1 chicken stock cube
2 teaspoons sugar
2 teaspoons cornflour, blended with 1 Tablespoon water

FRUIT-STUFFED PORK LOIN

Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.

Provided by cpchef

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 8

Number Of Ingredients 16



Fruit-Stuffed Pork Loin image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
  • Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
  • Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
  • Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
  • Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g

¾ cup chopped pitted prunes
¾ cup chopped dried apricots
1 tablespoon grated fresh ginger
1 teaspoon grated orange zest
½ teaspoon ground cumin
½ teaspoon ground cinnamon
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast, butterflied
¼ cup packed brown sugar
2 teaspoons all-purpose flour
2 teaspoons cider vinegar
1 teaspoon ground cumin
1 teaspoon mustard powder
½ cup water
1 teaspoon cornstarch
1 tablespoon water

PORK TENDERLOIN WITH FRUIT SAUCE

Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! -Linda Brown, Columbus, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10



Pork Tenderloin with Fruit Sauce image

Steps:

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.

Nutrition Facts : Calories 533 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1140mg sodium, Carbohydrate 78g carbohydrate (44g sugars, Fiber 2g fiber), Protein 38g protein.

1 cup chicken broth
1/4 cup uncooked brown rice
4-1/2 teaspoons cornstarch
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/2 cup 100% raspberry spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pork tenderloin (3/4 pound)

PORK TENDERLOIN STUFFED WITH PROSCIUTTO AND DRIED FRUIT WITH PORT WINE SAUCE RECIPE

Provided by Snook

Number Of Ingredients 17



Pork Tenderloin Stuffed with Prosciutto and Dried Fruit with Port Wine Sauce Recipe image

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, combine the raisins and cranberries. In a small saucepan, bring the Port to a simmer. Pour over the dry fruit and let sit until plump, about 10 minutes. Drain well and let the fruit cool. In a medium skillet, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring, until soft, about 1 minute. Add the bread crumbs, thyme, salt, and pepper and stir until the bread crumbs are lightly toasted, about 1 minute. Remove from the heat and let cool. In a medium bowl, combine the cooled fruit and bread crumb mixture. Add the cheese and stir to combine. Lay the prosciutto slices over the butterflied pork to cover. Starting about 1/2-inch from the bottom and leaving 1/2-inch on either side, lay the bread crumb mixture in a uniform line across the meat. Pull the bottom edge of meat up and over the filling and roll up into a thick cylinder. Using butcher's twine, tie the meat to seal. Rub with vegetable oil on all sides and lightly season with salt and pepper. In a large ovenproof skillet or roasting pan, sear the meat on all sides over medium-high heat, 3 to 5 minutes. Place in the oven and roast until cooked through and an instant-read thermometer registers an internal temperature of 155 degrees F to 160 degrees F, about 35 minutes. Remove from the oven and let rest for 10 minutes before carving. To serve, remove the butcher's twine from the roast and carve into slices about 1/2-inch thick. Spoon the Pear and Parsnip Puree onto the sides of 4 plates. Arrange the slices next to the puree, drizzle with the Port Wine Sauce and garnish with thyme sprigs. Port Wine Sauce: 1 (750ml) bottle Tawny Port 1 cup veal stock 1 stick very cold unsalted butter, cut into pieces In a medium saucepan, bring the Port to a boil. Reduce the heat and cook at a low boil until reduced to a thick syrup, 1/4 to 1/3 cup in volume. Add the stock and cook until thick and reduced by half. Reduce the heat to low, and whisking constantly, add the butter several pieces at a time, adding more butter once the previous pieces have nearly been incorporated, removing the pan from the heat occasionally to prevent the sauce from getting too hot and breaking. Continue until the sauce is emulsified and all the butter has been added. Yield: about 3/4 cup Pear and Parsnip Puree: 1 1/2 pounds parsnips, peeled and chopped 6 tablespoons unsalted butter 1 tablespoon light brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 ripe Anjou pears, peeled, cored, and cut into 1-inch pieces 2 tablespoons Frangelico or other nut-flavored liqueur such as Nocello 1/2 cup sour cream 1/2 teaspoon salt 1/2 teaspoon freshly ground white pepper Preheat the oven to 325 degrees F. In a baking dish, combine the parsnips, 2 tablespoons of the butter, the brown sugar, cinnamon, and allspice and cover tightly with aluminum foil. Bake until the parsnips are tender, about 45 minutes. Remove from the oven and uncover. In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the pears and cook, stirring, for 3 minutes. Add the liqueur and tilt the pan to ignite the contents. (Alternately, remove from the heat, light with a match, and return to the heat.) Cook while flaming for 2 minutes. Transfer to a food processor. In a skillet, melt the remaining 3 tablespoons of butter over medium heat. Cook, swirling the pan, until the butter is golden brown and has a nutty aroma. Add the browned butter, baked parsnips and their cooking liquid to the food processor. Puree on high speed for 30 seconds. Add the sour cream, salt, and pepper and process until smooth. Serve immediately or cover to keep warm until ready to serve. Yield: 5 cups, 4 to 6 servings

1/2 cup golden raisins
1/2 cup dried cherries
1 cup Tawny Port
2 tablespoons olive oil
1/2 cup minced shallots
2 teaspoons minced garlic
1/2 cup fine dry breadcrumbs
1/2 teaspoon chopped fresh thyme leaves
Pinch salt
Pinch freshly ground black pepper
4 ounces goat cheese, crumbled
4 ounces prosciutto, thinly sliced
2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
1 tablespoon plus 1 teaspoon vegetable oil
Pear and Parsnip Puree, recipe follows
Port Wine Sauce, recipe follows
Fresh thyme sprigs, for garnish

STUFFED PORK LOIN WITH PORT WINE SAUCE

Categories     Pork     Bake     Brine     Grill/Barbecue

Yield 6-8

Number Of Ingredients 21



STUFFED PORK LOIN WITH PORT WINE SAUCE image

Steps:

  • Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. In a stock pot large enough to hold the loin combine all brine ingredients in enough water to cover the roast. refrigerate at least 4 hours to overnight. Preheat oven to 350 Degrees In skillet melt butter and saute almonds untill golden. combine almonds, rice, cranberries, and panco. remove loin from brine and rinse and pat dry. Lay out flat fat side down. Spread cheese evenly on loin. Add rice mixture and roll up and tie. Roast until an instant-read thermometer registers 140 to 145°F, about 1 hour and 15 minutes(temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes. In a medium saucepan melt 2 tablespoons butter cook the shallot and the garlic over moderately low heat, stirring, until the shallot is softened. wisk in the flour. Add the dry red wine and boil the mixture until it is reduced by half. Add the broth, boil the mixture until it is reduced by one third, and pour the mixture through a fine sieve, pressing hard on the solids. Return to pan and whisk in the Port, simmer the mixture for 1 minute whisking until the sauce is smooth. Simmer the sauce, whisking occasionally, for 2 minutes, whisk into the sauce any juices that have accumulated on the cutting board and the remaining butter. season the sauce with salt and pepper to taste.

Brine
1/2 cup kosher salt
1/4 Cup aple cider vinegar
1/4 Cup Brown Sugar
2 Tablespoons Garlic Powder
loin
1 4# pork loin
1 package Boursin cheese or cream cheese
3/4 Cup wild rice cooked
1/2 cup Slivered almonds
1 tablespoon unsalted butter
1/4 Cup dried cranberries (such as Craisens)
1/4 Cup panco or other dried bread crumbs
Sauce
1/4 cup minced shallot
1 large garlic clove, minced
4 tablespoons Unsalted Butter divided
1 tablespoon Flour
1 1/2 cups dry red wine
3/4 cup beef broth
1/2 Cup Tawney Port

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ROAST STUFFED PORK LOIN WITH PORT SAUCE RECIPE | MYRECIPES
Web Nov 9, 2012 Ingredients 1 cup tawny port ½ cup dried cherries, coarsely chopped 2 tablespoons canola oil, divided ¾ cup finely chopped fennel …
From myrecipes.com
5/5 (19)
Total Time 1 hr 45 mins
Servings 12
Calories 262 per serving
  • Combine port and cherries in a small saucepan over medium heat; bring to a boil. Reduce heat; simmer 4 minutes. Remove from heat; let stand 10 minutes. Drain cherries in a sieve over a bowl, reserving cherries and port.
  • Heat a medium skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add fennel and onion; cook 10 minutes or until vegetables are almost tender, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Combine fennel mixture, cherries, and breadcrumbs in a large bowl. Melt 1 tablespoon butter. Drizzle the melted butter and 1/4 cup stock over bread mixture, and toss. Stir in 2 teaspoons chopped sage, chopped thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat, as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even 1/2-inch thickness using a meat mallet or small, heavy skillet. Brush 1 1/2 teaspoons oil over inside of pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread bread mixture evenly over pork, leaving a 1/2-inch border around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine. Brush outside of pork with remaining 1 1/2 teaspoons oil; sprinkle all sides of pork evenly with 3/4 teaspoon salt and 1/2 teaspoon pepper.
roast-stuffed-pork-loin-with-port-sauce-recipe-myrecipes image


ROASTED PORK WITH DRIED FRUIT AND PORT SAUCE RECIPE
Web Directions Step 1 Preheat oven to 425°. Remove silver skin from tenderloin, leaving a thin layer of fat. Sprinkle pork with salt and pepper. Cook pork in 6 tsp. hot oil in a large skillet over medium-high heat 3 …
From myrecipes.com
roasted-pork-with-dried-fruit-and-port-sauce image


STUFFED PORK TENDERLOIN WITH MARSALA-PORT SAUCE
Web Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to ¼ cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.
From giangiskitchen.com
stuffed-pork-tenderloin-with-marsala-port-sauce image


FRUIT-STUFFED PORK ROAST WITH APPLES - BETTER HOMES
Web Feb 21, 2018 Preheat oven to 425°F. To butterfly pork loin: Place roast, fat side down, on a large cutting board. Using a long, sharp knife (like a boning or carving knife), cut lengthwise down the center of the meat, …
From bhg.com
fruit-stuffed-pork-roast-with-apples-better-homes image


SPICY FRUIT-STUFFED PORK LOIN & ROASTED PEARS & ONIONS RECIPE
Web 1 tablespoon chopped fresh sage. ¼ teaspoon dried crushed red pepper. 1 (4-lb.) boneless pork loin. 1 ½ teaspoons kosher salt, divided. 1 ½ teaspoons coarsely ground pepper, …
From myrecipes.com


ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE RECIPE - BON …
Web Sep 30, 2002 Strain liquid into small saucepan; skim fat from surface. Bring liquid to boil. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, …
From bonappetit.com


21 STUFFED PORK RECIPES THAT ARE EASY AND IMPRESSIVE - SOUTHERN …
Web Nov 21, 2022 Jo Cooks. Make sure the pork chops you buy to prepare this recipe are thick enough to cut a pocket for the stuffing. Fill the chops with a mixture of bacon, …
From southernliving.com


FRUIT AND MACADAMIA STUFFED PORK LOIN WITH PORT SAUCE …
Web Mar 15, 2016 - This is a delicious stuffed pork recipe The recipe calls for 4 250g pork fillets and mine were large about 550g each so I just did one for the 2 of us. Pinterest. …
From pinterest.com


PORK TENDERLOIN STUFFED WITH APPLES AND DRIED FRUIT RECIPE
Web Dec 14, 2015 Directions In a small bowl, mix the dried fruit with the wine. Melt the butter in a large ovenproof skillet. Add the apple and cook over moderate heat for 3 minutes. Add …
From foodandwine.com


STUFFED PORK TENDERLOINS WITH BACON AND APPLE-RIESLING SAUCE
Web Dec 23, 2021 Pork. 1 tablespoon extra-virgin olive oil. 1/4 cup minced onion. 1/4 pound pork breakfast sausage, casings removed. 1 Granny Smith apple—peeled, cored and …
From foodandwine.com


24 SWEET RECIPES STARRING MACADAMIA NUTS | TASTE OF HOME
Web Dec 20, 2018 Macadamia Nut Mini Loaves. While these loaves may be small, they have a big rich flavor. The macadamia nuts make them a special treat with tropical flair. Plus, …
From tasteofhome.com


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