Pork Braised In Riesling With Apricots Recipes

Steps:

• Preheat the oven to 325°F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
• Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
• Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.

Steps:

• Trim fat from roast, sprinkle with salt and pepper, and set aside.
• Coat a large nonaluminum sacuepan with cooking spray, and place over medium high heat until hot.
• Cook roast on all sides until browned.
• Remove roast from pan, set aside.
• Wipe drippings from pan with paper towel.
• Insert meat thermoneter into thickest portion of roast.
• Return to pan, add riesling.
• Cover, reduce heat, and cook 1 hour.
• Add apricots, cook, covered, 30 minutes or until thermonmeter registers 160 degrees.
• Remove roast and apricots to a serving platter, keep warm.
• Bring cooking liquid to a boil, cook 10 minutes or until reduced to 1/4 cup.
• Serve sauce with roast and apricots.

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
• Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.