HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
BRAISED PORK LOIN WITH PEARS
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
- Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
- Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.
PORK CHOPS WITH SLICED PEARS
Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.
HERB-ROASTED PORK TENDERLOIN WITH PEARS
Caramelized seasonal fruit and fresh thyme give allure to an all-American staple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
- Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.
Nutrition Facts : Calories 317 g, Fat 9 g, Fiber 5 g, Protein 34 g
PORK CHOPS WITH PEARS
One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!
Provided by Pianolady
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, brown the pork chops in hot oil; drain.
- Transfer the pork chops to a shallow baking pan and season with salt and pepper.
- Arrange the pear halves around the chops.
- Drizzle orange juice over all.
- Sprinkle with brown sugar and cinnamon.
- Pour sherry over all.
- Place butter in the hollow of pears.
- Cover and bake at 350°F for 20 minutes.
- Uncover and continue baking for 20 minutes, until meat is tender.
- Place the pears and pork chops on a platter.
- Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
- Pour over pork chops and pears.
- Enjoy!
Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2
PORK WITH PEARS
A simple yet stunning recipe that combines well known flavours to create an exquisite dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
- Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium
GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
ROAST PORK LOIN WITH PEARS AND CRANBERRIES
Provided by Food Network Kitchen
Time 1h55m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
- 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
- 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
- 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.
PORK BELLY WITH BAY, CIDER & PEARS
Roast pork belly with pear cider, bay leaves and pears for an autumnal main course. It's perfect for a special Sunday lunch for family and friends
Provided by Rosie Birkett
Categories Dinner
Time 2h15m
Number Of Ingredients 14
Steps:
- To make the rub, put the ingredients in a pestle and mortar and crush together. Reserve ½ tsp of the rub and set aside. Cut some slashes into the underside of the pork using a sharp knife, then pat the rub all over the flesh, avoiding the skin. Put on a plate, skin-side up, and leave to cure in the fridge for at least 3 hrs.
- Remove the pork from the fridge at least 30 mins before cooking so it comes to room temperature. Heat the oven to 180C/160C fan/gas 4. Pat the reserved rub over the pork skin, and rub a little rapeseed oil all over. Put the carrot, celery, onion, star anise and bay leaves in a large flameproof roasting tin. Pour over a small glass of water, then place the pork on top, skin-side up. Roast for 1 hr 30 mins. Arrange the pears in the tin around the pork, coating them in the juices, and pour the cider into the tin, avoiding the pork skin (if the skin gets wet, you won't end up with crisp crackling). Turn the oven up to 220C/200C fan/gas 7 and roast for a further 15-20 mins. The pork skin should be crisp, and the pears glazed in the juices. Remove the pork from the tin. Leave to rest for 45 mins.
- Transfer the pork to a serving platter. Gently lift the pears out of the tin and arrange next to the pork. Discard the carrot, celery, onion and bay, then skim some of the fat from the surface of the juices (you can transfer this fat to a jar and use it for cooking roast potatoes, or making rillettes, and more).
- Put the roasting tin with the skimmed juices on the hob over a medium heat. Sprinkle in the flour and whisk it into the juices until smooth and thickened. Add a splash of hot water if it becomes too thick. Pour the gravy into a warm jug. Cut the pork into portions with a sharp knife, then serve with the roasted pear quarters, the gravy, and some roast potatoes and steamed greens, if you like.
Nutrition Facts : Calories 547 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 2.8 milligram of sodium
ROAST PORK WITH PEAR SAUCE
You know pork's good with apple sauce, but have you tried it with pears? The sauce is also good with game or duck
Provided by Barney Desmazery
Categories Lunch, Main course
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 240C/fan 220C/gas 9. Dry the skin of the pork with kitchen paper, then rub with the oil and season generously with sea salt. Sit the pork in a roasting tin, then roast for 20 mins. Reduce the heat to 190C/fan 170C/gas 5 and continue to roast the pork for 1 hr 20 mins until cooked and skin has turned to crisp crackling. If the skin isn't crisp enough, turn the oven back up to 240C/fan 220C/gas 9 for a further 10 mins.
- While the pork is roasting, make the pear sauce. Heat the butter in a saucepan and sizzle the pear chunks and fennel seeds together until they start to brown. Add the perry or cider and sugar. Bubble everything down until the perry is reduced and has become sticky and caramelised, and the pear is tender and starting to collapse. If the pears don't break down, use a potato masher to mash into a rough purée. Serve the sauce in a bowl alongside the pork with your favourite side dishes.
Nutrition Facts : Calories 553 calories, Fat 34 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Protein 46 grams protein, Sodium 0.76 milligram of sodium
PORK WITH PEARS, PRUNES & VERJUICE
This is a whole meal in one pot - the only extra thing to serve is fresh green salad
Provided by Good Food team
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 16
Steps:
- Mix the pork with the garlic, lemon zest, coriander, thyme, verjuice and prunes in a non-metallic dish. Season well. Cover and marinate in the fridge for up to 12 hours.
- Preheat the oven to 180C/Gas 4/fan oven 160C. Remove the pork and prunes from the marinade and set aside separately. Pat the pork dry, then toss in the flour. Heat 3 tablespoons of the oil in a frying pan and brown the pork on all sides (you may have to do this in batches). Transfer the pork to a large, wide casserole dish.
- Wipe out the frying pan, add the remaining oil and brown the onions or shallots on all sides. Remove and set aside. Add the marinade to the pan and bring to the boil. Cook for 2-3 minutes, then stir in the stock and sugar and bring back to the boil. Pour over the pork, cover and cook in the oven for 11⁄2 hours. (You can prepare up to this stage a day ahead. Cover and refrigerate overnight. Next day, skim off fat if necessary; reheat until bubbling before carrying on with the recipe. You may need to add a little more stock or water.)
- About 20 minutes before the pork is ready, peel the pears and cut them into wedges, then remove the cores. Remove the pork from the oven and adjust the seasoning, adding more sugar if you like. Stir in the onions or shallots, pears and potatoes, cover the casserole and return to the oven for another 40 minutes or until the potatoes are just tender.
- Uncover the dish and stir in the prunes, then stir in a little more stock if the casserole seems dry. Return to the oven for another 15-20 minutes, until the potatoes are fully cooked. Check the seasoning, then scatter the parsley and lemon zest over the top.
Nutrition Facts : Calories 778 calories, Fat 46 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 1 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.87 milligram of sodium
PEAR PORK CHOPS
These pork chops make a wonderful dinner paired with crusty bread and a salad. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the flour, thyme, salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, cook chops in oil and butter over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving plate and keep warm., In the same skillet, saute pear until tender. Serve with pork.
Nutrition Facts : Calories 339 calories, Fat 21g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 154mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
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