PEPPERED PORK WITH ASTI CREAM SAUCE
Asti Spumante-a sparkling white wine often served as a dessert wine-lends a splash of sweetness to a silky sauce in this celebratory dish. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten pork to 1/2-in. thickness. In a large resealable plastic bag, combine the pepper, paprika and garlic powder. Add pork, a few pieces at a time, and shake to coat., In a large skillet over medium-high heat, cook pork in 1 tablespoon oil in batches for 3-4 minutes on each side or until a thermometer reads 160°. Set aside and keep warm., In the same skillet, saute the mushrooms and onion in remaining oil until tender. Add broth and Asti Spumante. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream. Bring to boil; cook for 3-5 minutes or until thickened. Return pork to pan and heat through.
Nutrition Facts : Calories 330 calories, Fat 22g fat (9g saturated fat), Cholesterol 105mg cholesterol, Sodium 141mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
PORK AND PEPPERS STIR FRY
Make and share this Pork and Peppers Stir Fry recipe from Food.com.
Provided by iluvmythomas
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Make 4 servings of rice as directed.
- In a small bowl combine orange juice, soy sauce, honey, cornstarch, and ginger; blend well.
- Set aside.
- Cook pork until no longer pink.
- Add bell peppers; cook and stir 2-3 minutes.
- Add orange juice mixture.
- Bring to a boil.
- Boil 1 minute or until sauce is slightly thickened, stirring constantly.
- Serve over rice.
PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE
Provided by Andrea Albin
Categories Garlic Pork Marinate Roast Father's Day Dinner Butter Vermouth Coffee Grinder Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
- Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
- Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
- Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
- Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
- Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
- Serve pork with sauce.
PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE
This is quick and easy to prepare and is pure luxury!
Provided by Dave Dubbya
Time 55m
Yield Makes 4-6 servings
Number Of Ingredients 8
Steps:
- Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
- Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
- Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
- Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
- Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
- If you want to make this an even quicker recipe buy the medallions pre-cut.
PORK AND PEPPER STIR FRY
A very easy, spicy stir fry! Adjust spice to your particular taste! Best with marinade, but in a pinch, it's not necessary! Can be chicken, beef whatever meat or cut of meat you have on hand! Enjoy with basmati or sticky rice.
Provided by SHINY3
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
- Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
- Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 17.5 g, Cholesterol 59.1 mg, Fat 45.1 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 8.1 g, Sodium 934.9 mg, Sugar 10.3 g
PEPPERED PORK TENDERLOIN WITH MANGO GINGER PUREE
Make and share this Peppered Pork Tenderloin With Mango Ginger Puree recipe from Food.com.
Provided by Chef Jean
Categories Healthy
Time 55m
Yield 2 loins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- FOR THE PORK:.
- Trim any excess fat or "grisle" off the loins. Mix the salt and cracked pepper and coat the loins with the mixture. Roast in a 350 degree oven for about 40 minutes, or to desired doneness.
- FOR THE PUREE:.
- Combine all ingredients in the med-large sauce pan. Simmer for 15 minutes or until the mango is very tender.
- Puree the mixture either in a blender or with an emulsion blender.
- Slice the pork tenderloin and top with the puree.
Nutrition Facts : Calories 672, Fat 13.2, SaturatedFat 4.3, Cholesterol 221.1, Sodium 1933.4, Carbohydrate 59.2, Fiber 5.9, Sugar 49.2, Protein 73.1
AMAZING PORK CHOPS IN CREAM SAUCE
Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.
Provided by CHRISTINEPEREZ
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.
Nutrition Facts : Calories 349 calories, Carbohydrate 2.5 g, Cholesterol 105.1 mg, Fat 24.7 g, Fiber 0.3 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 85.9 mg, Sugar 0.6 g
PORK & RED PEPPER SAUCE
A great recipe to treat your loved ones for the weekend dinner.
Provided by diana08
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wash pork and pat dry with kitchen paper. Cut meat in about 2-3cm thick pieces.
- In a medium bowl, place soy sauce, orange juice, basil, black pepper, dill, ginger, garlic and salt to taste. Stiring while slowly pouring in white wine. Add pork medalions to marinade, cover with cling film and keep in a fridge for 2 hours.
- Heat the oil in a frying pan and fry medalions for 8-10 minutes on each side until the meat is brown. After meat is cooked set aside on the plate.
- Make the sauce. Wash and deseed peppers. Finely chop. Fry peppers on the same pan where meat was cooked. Add paprika, salt, black pepper and fry for about 8-10 minutes. Add double cream and bring it to the boil, cook pepper until softened. Slowly add flour to the sauce and bring to the boil again. Cook until sauce thickens.
- Cover medalions with sauce and serve with mixed salad leaves.
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