PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
- Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
- When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
APPLE AND FIG PORK LOIN ROAST
Make and share this Apple and Fig Pork Loin Roast recipe from Food.com.
Provided by ellie3763
Categories Pork
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F
- Tie pork loin with twine to keep it together.
- Heat up oil in an oven-safe skillet/dish on a fairly high setting. Sear the outside of the roast until it is nicely browned. Remove from dish and let rest on a plate.
- Add the wine to deglaze the dish, then add apple, onion, and seasonings. Saute until translucent.
- Add the roast back into the dish and add in the fig halves.
- Bake in the oven for about an hour covered, or until your meat reaches a temp of 165°F.
- Take out of the oven and let it rest for a few minutes, then serve!
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
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.
ROASTED PORK LOIN WITH FIG SAUCE
Roast pork with fruit is a classic preparation, but this recipe gives it a superb twist when pork loin is paired with tender figs. Family and friends will be thrilled with the wonderful combination.-Rian Macdonald, Powder Springs, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 16 servings (6-1/4 cups sauce).
Number Of Ingredients 13
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat. Cover and steep for 1 hour. Strain figs, discarding the lemon, cinnamon stick and cloves. Reserve liquid and set aside., Sprinkle roast with salt, ground cinnamon and pepper. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. In a small bowl, combine the orange juice, honey and reserved liquid; brush over pork. Bake 30-60 minutes longer or until a thermometer reads 160°, basting occasionally., Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a large saucepan. Add figs. Combine cornstarch and broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
ROAST PORK LOIN WITH APPLES
Make and share this Roast Pork Loin With Apples recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Im 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 juiced 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°F, about 30 to 35 minutes. (See Cook's Note.).
- Transfer the pork to 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 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°F, but be aware that this lean cut will not be as moist at the higher temperature.
Nutrition Facts : Calories 725, Fat 50.7, SaturatedFat 19.3, Cholesterol 166.6, Sodium 230.2, Carbohydrate 20.1, Fiber 4.1, Sugar 12.6, Protein 46.7
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
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