PORK LOIN WITH STRAWBERRY-RHUBARB CHUTNEY
I love strawberry rhubarb pie, so I thought the same flavor combination could work as a chutney-and it does! It makes a delicious and festive accompaniment to a succulent pork roast. The chutney can be made a day ahead and kept in the refrigerator. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings (1-3/4 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides., Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° until a thermometer reads 145°, 1 to 1-1/2 hours. Remove roast to a serving platter; let stand for 15 minutes., Meanwhile, in a large saucepan, combine the sugar, vinegar, cinnamon and lemon zest. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved, about 2 minutes., Add the rhubarb, strawberries and rosemary. Cook and stir over medium heat until rhubarb is tender and mixture is slightly thickened, 15-20 minutes. Discard cinnamon stick and serve with pork.
Nutrition Facts : Calories 243 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
ROAST PORK LOIN
Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
- Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
- Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.
PORK LOIN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 7h10m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve the salt and sugar in 8 cups of cold water. Add the black peppercorns and squeeze in 2 of the halved lemons. Submerge the pork in the brine for 6 hours.
- Preheat the oven to 450 degrees F. Remove the pork from the brine and dry off. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add the oil and sear each side of the loin until golden, about 8 minutes total -- keep turning until it's golden all over. Add the sliced onions to the pan alongside the pork, and stir around to coat the onions in fat. Transfer the skillet to the oven and roast the pork until it reaches an internal temperature of 140 to 145 degrees F, about 30 minutes. For even cooking, be sure to stir the onions once or twice during roasting.
- For the sandwich build: Butter the pretzel bun halves and griddle them until golden brown. With a sharp knife, slice the loin into thin shavings. Spread some mustard on the bottom half of each bun, then top with some sliced pork. Sprinkle the pork with a little salt and squeeze the remaining lemon halves over the top. Top with the roasted onions and some Pickled Fresno Peppers. Eat while standing.
- Bring the vinegar, 1/4 cup water, the sugar, salt, bay leaf and garlic to a boil in a small saucepan and simmer for 5 minutes. Pour the hot liquid over the peppers in a bowl or container. Cool to room temperature and refrigerate.
IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
ROASTED PORK LOIN WITH CHUNKY FRUIT SAUCE
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand.
- Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning.
- Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes.
MANGO-CHUTNEY GLAZED PORK LOIN ROAST
A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.
Provided by LivininGTown
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 g
MANGO CHUTNEY PORK ROAST
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (2 cups chutney).
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
SLOW-ROAST PORK ROLLS WITH APPLE CHILLI CHUTNEY
Don't stint on the cooking time - it really is the key to meltingly soft, full-flavoured meat
Provided by Sarah Cook
Categories Dinner, Main course
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat oven to 240C/220C fan/gas 9. Sit the pork in a large roasting tin. If the skin isn't already scored for you, score it with a small, sharp knife. Mix together the thyme, fennel seeds, oil and 1 tsp salt with a good grinding of black pepper. Rub this over the top and ends of the pork. Roast for 30 mins, then cover the whole tin with a large sheet of foil, reduce the oven temperature to 140C/120C fan/gas 1 and return the pork to the oven for a further 5 hrs.
- While the pork is cooking, make the chutney. Heat the oil in a large saucepan. Soften the onion and chilli together for 10-15 mins. Once soft, stir in the apple chunks, vinegar and sugar with 50ml water. Cover and cook over a low heat for 15-20 mins, stirring occasionally, until the apple is very soft. Blitz half the apple mixture with a hand blender, or scoop half into a food processor and whizz until smooth, before stirring back into the pan with the leaves from the thyme sprig.
- Take the pork from the oven - the meat should be very tender - and increase the temperature to 240C/220C fan/gas 9. When the oven has reached temperature, discard the foil and put the pork back in for 30 mins to crisp up the skin a little. For really crisp crackling, remove the skin from the meat, wrap the meat in foil to keep warm, and return only the skin to the oven for 30 mins. Use a couple of forks to shred the pork from the joint. Sandwich in soft buttered rolls with apple chilli chutney, warm or at room temperature. Serve with pieces of crisp crackling on the side.
Nutrition Facts : Calories 714 calories, Fat 41 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 66 grams protein, Sodium 1.31 milligram of sodium
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