Pork Loin With Apples And Pancetta Recipes

Steps:

• In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add the pancetta and cook until crisp and light golden, about 3 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels.
• Melt the butter in the same skillet. Add the apples and sprinkle with the sugar and cook until tender and deep golden brown, stirring frequently, about 5 minutes. Transfer the apples and any juices from skillet to a small bowl.
• Sprinkle the pork chops with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Add the pork chops and 2 teaspoons of the oil into the same skillet and brown for 2 minutes per side. Transfer the chops to a plate and cover to keep warm.
• Add the remaining teaspoon of oil, cream, brandy, apple juice, thyme and onions to the same skillet and bring to a simmer. Return the apples and pork chops back into the pan and simmer until cooked through, 10 to 12 minutes. Season the sauce with the remaining salt and pepper.
• Garnish with the reserved pancetta bits.

Steps:

• Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
• Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
• Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
• Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
• Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
• Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
• Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
• Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
• Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Saute the apples and leeks into in the oil over high heat until softened, about 3 minuts.
• Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
• Season to taste with the salt and pepper.
• Allow the mixture to cool slightly.
• Preheat oven to 450°F.
• Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
• Liberally season the outside of the pork loin, slightly overlapping them (pork loin and pancetta.).
• Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
• Cook for about 25 minutes per pound.

Steps:

• Preheat oven to 450 degrees, with rack in the middle. Line a rimmed baking sheet with aluminum foil, and set aside. Arrange sage on top of pork loin. Lay pancetta over sage in three horizontal rows, slices overlapping slightly. Spacing evenly, secure pancetta with three 10-inch lengths of kitchen twine.
• Place pork on prepared sheet, and roast until pancetta is browned and crisp and an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 35 to 40 minutes. Tent roast loosely with foil; let rest 5 minutes. Snip twine with scissors and remove; thinly slice roast before serving.

Steps:

• Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.

Steps:

• Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
• Remove from the heat and stir in the crème fraîche and some seasoning.