PORK WITH APPLE CREAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
- Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
- Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.
Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams
APPLE STUFFED PORK LOIN WITH APPLE-SHALLOT CREAM SAUCE
Steps:
- Pork Loin: Have your butcher remove the bone from roast (ask for some string to tie roast with after stuffing). Lay roast flat and sprinkle inside with salt and pepper. Preheat oven to 400 degrees. Arrange apple and onion slices, lengthwise, down center of roast. Bring sides of roast together to enclose apple and onion slices. Tie in several places to enclose filling and form a lengthwise (rolled) roast. Sprinkle outside with salt, pepper and thyme. Pour chicken broth in bottom of a roasting pan. Set roast on a rack in pan and place in preheated oven. Immediately turn heat down to 350 degrees and roast for 1 1/2 hours. Begin sauce while roast is cooking. Apple-Shallot Cream Sauce: Heat butter in a skillet set over medium heat. When foam from butter subsides, sauti shallots and apple for 5 minutes. Add chicken broth and bring to a boil. Stir well, then set sauce aside. When roast is done, remove from pan and allow roast to set before carving. Add sauce to the roasting pan placed over medium-high heat on burners. Deglaze pan with the sauce, incorporating browned bits on bottom of roasting pan into sauce. Simmer for 5 minutes. Add cream, reduce heat and simmer gently for 5 minutes. Slice roast and serve with sauce
PORK WITH APPLE-CREAM SAUCE
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
APPLE-STUFFED PORK TENDERLOIN
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
APPLE-STUFFED PORK LOIN
Quick, easy, and extremely tasty!
Provided by Chef Hurley Baird
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a wire rack on top of a baking sheet.
- Place pork on a work surface and cut into 1/2-inch thickness, starting 1/2 inch from the cutting board and rolling pork open while cutting until entire loin is unrolled onto the work surface. Cover loin with plastic wrap and pound loin into 1/4-inch thickness with a meat mallet.
- Mix apples, bread, chicken stock, poultry seasoning, seasoned salt, and eggs together in a bowl; spread onto the loin. Roll loin around apple filling, ending with the fat cap on top. Cut stuffed pork loin in half and place on rack.
- Bake in the preheated oven until pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 299 calories, Carbohydrate 35.3 g, Cholesterol 88.4 mg, Fat 10 g, Fiber 4.2 g, Protein 18 g, SaturatedFat 3.4 g, Sodium 1048.6 mg, Sugar 16.1 g
DIJON PORK LOIN WITH COGNAC CREAM SAUCE
Make and share this Dijon Pork Loin With Cognac Cream Sauce recipe from Food.com.
Provided by FoodieFinn
Categories Pork
Time 30m
Yield 2 pork servings, 2 serving(s)
Number Of Ingredients 8
Steps:
- Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
- Trim fat off chops, slather oil on both sides
- salt and pepper both sides.
- Pat mustard on both sides to create a 'crust'.
- Fry oil and butter in pan until little bubbles appear on medium high heat
- Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
- add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
- reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
- serve on pork
- Enjoy with oven roasted herb potatoes, and honey glazed carrots.
- wine pairing- crisp cold Sumac Ridge Guwertztraminer.
Nutrition Facts : Calories 785.3, Fat 66.2, SaturatedFat 27.5, Cholesterol 237, Sodium 423.6, Carbohydrate 4.9, Fiber 0.7, Sugar 0.3, Protein 42.6
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
APPLE STUFFED PORK LOIN WITH RASPBERRY SAUCE
This recipe if from the Buxton Inn in Granville, Ohio. Two school teachers are busy restoring not just the inn, but the whole block in this town amid Ohio's Welsh Mountains. People drive from miles around to eat at this beautiful inn. This is an awesome dish. If fresh berries are not available, of course you can use frozen. If you prefer not to use brandy, you could use apple juice.
Provided by grandma2969
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- In large skillet, cook onion and celery in butter until tender.
- Add apples, allspice and cardamom; cook, uncovered for 5 minutes, stirring occasionally.
- In large bowl, combine apple mixture with bread and raisins; toss gently until bread is coated.
- Preheat oven to 325°.
- Trim excess fat from meat and split lengthwise almost through.
- Spoon about half of the stuffing over the meat; fold and tie with string to secure.
- Place remaining stuffing in 1-quart baking dish.
- Place meat on rack in a 17x12-inch roasting pan.
- Sprinkle with garlic powder, pepper and salt.
- Insert meat thermometer.
- Roast meat, uncovered, 60-70 minutes or until thermometer registers 160-170°.
- Cover and heat remaining stuffing during the last 40 minutes of roasting.
- To serve, slice pork, serve with additional stuffing and raspberry sauce.
- To prepare RASPBERRY SAUCE:.
- In medium saucepan, combine raspberries, nectar, jelly, brandy and honey (if choosing not to use brandy, you can use apple juice).
- Over low heat, stirring frequently, cook until mixture boils.
- Strain to remove seeds; return mixture to saucepan.
- In small bowl, combine cornstarch and water; add to raspberry mixture.
- Makes about 1-3/4 cup sauce.
Nutrition Facts : Calories 626.2, Fat 27, SaturatedFat 10.2, Cholesterol 139.4, Sodium 349.9, Carbohydrate 54.5, Fiber 5.2, Sugar 29.1, Protein 39.8
CRANBERRY APPLE STUFFED PORK LOIN
An easy and impressive dish that tastes wonderful.
Provided by tahoegirl
Categories Meat and Poultry Recipes Pork
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray.
- Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan.
- Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Nutrition Facts : Calories 267 calories, Carbohydrate 16 g, Cholesterol 65.5 mg, Fat 11 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 3.2 g, Sodium 307.5 mg, Sugar 4.8 g
SPICED PORK FILLET WITH SHALLOTS & APPLE
An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.
- Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.
- Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there's almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm
- Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in 'Goes well with', right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.8 milligram of sodium
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