Pork With Rosemary Polenta Recipes

Steps:

• For the brine: Add salt, brown sugar, garlic, thyme, bay leaf, tea bags and 2 quarts water to a large saucepot. Bring to a boil, then remove from heat and let cool completely.
• For the pork: Add pork chop to the brine. Let sit at room temperature for 1 hour or refrigerated for up to 1 day. Pat pork chop completely dry and bring to room temperature.
• Preheat oven to 400 degrees F.
• Heat a large cast-iron pan over high heat. Add butter and thyme. Sear pork chop until golden brown, basting with butter, about 7 minutes. Flip over and sear other side, continuing to baste, an additional 5 minutes.
• Transfer pan to oven and cook until internal temperature reaches 140 degrees F.
• Remove pork from pan. Allow to rest for at least 5 minutes. Garnish with lemon juice, a drizzle of good olive oil and freshly ground black pepper.
• For the polenta: Add corn, chicken stock and polenta to a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until polenta is no longer mealy, about 10 minutes. Remove from heat and add butter and Parmesan. Stir to combine.
• For the rosemary peaches: Add olive oil to a medium saucepan over medium heat. Add peaches, chicken stock, rosemary, lemon juice and a good pinch of salt. Saute until softened and liquid has reduced by half, about 15 minutes. Remove from heat and stir in butter.
• For the speck: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread speck out on the parchment and bake until crispy, about 10 minutes. Allow to cool slightly.
• Plate pork on top of polenta and spoon some of the peaches on top. Garnish with crispy speck in large shards and micro herbs, if using.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Steps:

• Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.
• Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.
• Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.
• Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.
• Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Steps:

• Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about
• 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with pepper and more fennel seeds. (The roll can be prepared up to 3 days in advance; refrigerate until roasting.)
• Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees and the pork is crusty on the outside, about 2 hours. Let rest 15 minutes before slicing.
• While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)
• Prepare the polenta: Place a large nonstick skillet over medium heat, add the olive oil and fry the polenta until golden and crisp, about 4 minutes per side. Drain on paper towels. To assemble, arrange the polenta on a platter or individual plates. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta. Top with pickled onions and serve warm or at room temperature.

Steps:

• Mushrooms: Pick mushrooms that are small and the gills on the underneath side are closed. Gently wash mushrooms and drain. Put all the mushrooms in large Dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking. When the mushrooms have shriveled, add the broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm.
• Pork Tenderloin: Preheat oven to 450 degrees. Flour the tenderloin and shake off excess. Add salt and pepper. In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm.
• Polenta Cakes: Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Make 2 per person.
• To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the other. Slice tenderloin and allow 5 to 6 slices per person. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta. Stand a spring of rosemary in center spearing the meat. If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave.
• Green Bean Bundles: Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half
• Make bundle with green beans and bell pepper and wrap with bacon. You can either tie bacon or use a toothpick. Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done. Remove toothpicks and serve.

Steps:

• Preheat the oven to 350°F.
• Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
• Remove it from the oven and let the meat rest about 15 minutes before slicing.

Steps:

• Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.