SMOKED PORK LOIN WITH APPLE CHUTNEY
Provided by Food Network
Categories main-dish
Time P1DT13h20m
Yield 20 servings
Number Of Ingredients 22
Steps:
- Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
- Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
- Preheat a smoker for smoking at 225 degrees F.
- Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
- Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.
STICKY APRICOT DRUMSTICKS
Provided by Katie Lee Biegel
Categories main-dish
Time 7h10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper. In a large dish, whisk together the jam, dressing, vinegar and garlic and toss with the chicken. Cover and refrigerate for 4 to 6 hours.
- Preheat the oven to 350 degrees F.
- Remove the chicken from the marinade and place on a baking sheet; reserve the extra marinade. Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F. Spoon the resesrved marinade over the chicken and sprinkle with the brown sugar. Bake until the glaze on the skin is caramelized, about 15 minutes more.
- Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.
EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY
Here's what you need: canola oil, boneless pork tenderloin, salt, freshly ground black pepper, canola oil, large red onion, garlic, medium apples, hard cider
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
- Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
- Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
- Remove the pork from the skillet and set aside.
- Preheat the oven to 375˚F (190˚C).
- Heat the remaining tablespoon of oil in the skillet.
- Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
- Pour the cider over apples and onion and bring to a simmer.
- Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
- Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
- Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
- Enjoy!
Nutrition Facts : Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
ROASTED PORK TENDERLOIN WITH APPLE CHUTNEY
Provided by Sara Foster
Categories Roast Thanksgiving Low Cal Dinner Apple Pork Tenderloin Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
- Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
- Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
- Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.
PORK MEDALLIONS WITH APPLES AND CHEESE
Pork Tenderloin is a favorite of ours-this is an excellent fall dinner when apples are crisp and juicy. They really play off the sweetness of the pork and the creamy cheese.
Provided by Diana Adcock
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut tenderloins into 12 equal pieces and pound between plastic or waxed paper until 1/4 inch thick.
- Melt 1&1/2 T.
- butter in a large skillet over medium high heat.
- Cook pork for 2 minutes per side.
- Remove from pan.
- Reserve juices.
- Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
- Melt the remaining butter and add the apple slices and sugar to the pan.
- Cook and stir for 3 minutes.
- Remove from pan.
- Add cider, poultry seasoning and any juices from the pork to the skillet.
- Cook and stir over high heat until the liquid is reduced to half.
- Pour in cream.
- Stir to thicken slightly.
- Add salt and pepper to taste.
- Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
- Serve.
Nutrition Facts : Calories 126.1, Fat 10.7, SaturatedFat 6.7, Cholesterol 33.4, Sodium 47.1, Carbohydrate 8.1, Fiber 1.1, Sugar 5.5, Protein 0.6
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
SAUTEED PORK CHOPS WITH APPLE CHUTNEY
Provided by Food Network Kitchen
Categories main-dish
Time 48m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In microwave-safe bowl stir together the jam, vinegar, butter, ginger, salt, curry powder, cinnamon stick, pepper flakes, and onion. Cover with plastic wrap and cook in the microwave oven on full power for 2 minutes. Carefully remove the cover, add the apples and cranberries, and stir to lightly coat the fruit with the flavorings. Re-cover, and microwave at full power for 10 minutes. Poke holes in the plastic wrapping and set aside for 10 minutes. Stir in the cilantro.
- Preheat the oven 350 degrees F.
- Heat a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season the pork chops with salt and pepper. Lay the chops in the pan and sear until golden on 1 side, about 3 minutes. (If pan is too crowded sear the chops in batches, setting the first ones aside on a platter while searing the second batch.) Add the butter along the sides of the pan in small pieces. Sear the fatty side of each chop by holding the chop sideways with tongs, about 1 minute per chop. Turn the chops over and immediately transfer the pan to the oven. Cook the chops until an instant-read thermometer registers 140 degrees, about 10 minutes.
- Or for thin pork chops: Place a large oven-proof skillet over a high heat. Add the oil to the pan and heat until shimmering. Season 1 side of the pork chops with salt and pepper. Lay 4 chops in the pan and sear on one side until golden, about 3 minutes. Flatten with a spatula if the edges curl up. Turn the chops over and cook an additional minute.
- Set chop aside on a warm plate and repeat with remaining chops.
- Transfer chops to a plate or platter and serve with chutney.
- (If the chops have lots of juice, bring them to a boil and then swirl in the butter to make a quick pan sauce. Pour over the chops or mix in the chutney if desired.)
- Serve 2 thin chops or 1 thick chop per person with the chutney.
PORK MEDALLIONS WITH APPLE-APRICOT CHUTNEY
Make and share this Pork Medallions With Apple-Apricot Chutney recipe from Food.com.
Provided by Lorrie in Montreal
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle both sides of the pork pieces with some of the salt and pepper.
- Set aside.
- To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
- Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
- Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
- Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
- Remove the mixture from the skillet and set aside.
- Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
- Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
- Remove the pork from the skillet and set aside to keep warm.
- Return the apple mixture to the skillet and add the remaining apple juice.
- Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
- To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
- Serve hot.
SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
- Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
- Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
- Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.
APRICOT PORK MEDALLIONS
Make and share this Apricot Pork Medallions recipe from Food.com.
Provided by Dancer
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten tenderloin pieces.
- Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
- Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
- Cover and simmer 3 to 4 minutes.
- Add pork and heat through.
APRICOT-ROSEMARY PORK MEDALLIONS
I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
PORK MEDALLIONS WITH PRUNES
Provided by Moira Hodgson
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Simmer the prunes in one cup white wine until tender (about 30 minutes), adding a little water if necessary. Set aside.
- Wipe the pork medallions dry with paper towels and dredge them lightly with flour. Heat the butter and oil in a large skillet and brown the pork on both sides.
- Add the remaining wine, red currant jelly, mustard, thyme, salt and pepper. Bring to boil and add the prunes. Cook the medallions, stirring frequently, for four to five minutes or until they have lost their pinkness in the middle. Do not overcook them or they will be tough. If the sauce needs it, add a little lemon juice to cut any sweetness.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 13 grams, Carbohydrate 45 grams, Fat 23 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 8 grams, Sodium 765 milligrams, Sugar 25 grams, TransFat 0 grams
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
SAUTEED MEDALLIONS OF PORK WITH PRUNES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.
- Heat the oil in a nonstick skillet that is large enough to hold the slices in one layer. When the oil is hot, add meat and rosemary and cook over medium heat for 5 minutes or until browned.
- Turn slices over and cook for 5 minutes more. Reduce heat and continue cooking for a few minutes longer or until done. Transfer meat to a warm platter.
- Remove fat from skillet, add onions and garlic, and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes, and cook until reduced by half.
- Add pork slices and any accumulated juices. Add butter; bring to a simmer, shaking the pan to blend butter. Sprinkle with coriander or parsley. Serve immediately.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 726 milligrams, Sugar 24 grams, TransFat 0 grams
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY
Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.
Provided by QueenJellyBean
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 4 pieces.
- Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
- Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
- Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
- Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
- Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.
Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4
PROSCIUTTO-WRAPPED PORK MEDALLIONS
A sweet-tart honey-lemon sauce, with a hint of basil, accents this fantastic pork entree that's perfect for a special dinner. "I serve it with rice on the side," notes John Cowan from Somerville, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. Pour 1/3 cup into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Wrap a strip of prosciutto around each pork slice. In a large skillet, brown pork on both sides in oil. , Transfer to a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3 minutes. Turn; broil 3-5 minutes longer or until juices run clear, basting frequently with 3 tablespoons reserved marinade., In a small saucepan, combine cornstarch and remaining marinade until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 335 calories, Fat 13g fat (3g saturated fat), Cholesterol 107mg cholesterol, Sodium 427mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 39g protein.
SPICED PORK CHOPS WITH APPLE CHUTNEY
From the March 2009 Cooking Light. This makes a lot of chutney, so in the future I will halve the chutney recipe. The porkchop portion alone would make a good sandwich. The most time-consuming aspect of this recipe is dicing the apples.
Provided by Renegade Chef
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For chutney, melt butter over medium-high heat.
- Add apple, saute 4 minutes or until lightly browned.
- Add remaining 7 chutney ingredients; bring to a boil.
- Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally.
- For pork, combine the 5 spices and sprinkle over pork.
- Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side.
- Serve with chutney.
Nutrition Facts : Calories 293.2, Fat 8.3, SaturatedFat 3.6, Cholesterol 69.4, Sodium 528, Carbohydrate 33.4, Fiber 4.3, Sugar 26.6, Protein 22.3
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