Braised Curried Pork With Sweet Potatoes Recipes

CURRIED PORK AND SWEET POTATOES

Steps:

• In medium bowl, mix flour, curry powder and salt. Add pork; toss to coat.
• Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until brown.
• Stir in sweet potatoes and apple juice; reduce heat to low. Cover; simmer 5 minutes. Stir in bell pepper. Cover; simmer 3 to 5 minutes longer or until bell pepper is crisp-tender. Stir in jelly until melted.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

BRAISED PORK ROAST WITH SWEET POTATOES

Steps:

• Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
• Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
• After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
• Serve directly from the casserole, cutting the meat at the table.

BRAISED CURRIED PORK WITH SWEET POTATOES

Steps:

• 1. Peel sweet potatoes and cut in 1/2-inch slices. Cut pork in 1/2-inch cubes. Slice onion thin. Mince ginger root. 2. Heat oil and deep-fry sweet potatoes until light golden. Drain on paper toweling. 3. Heat remaining oil. Add ginger and onion and stir-fry a few times. Add pork and brown lightly on all sides. 4. Stir in soy sauce, salt and pepper. Then add stock and curry powder and bring to a boil, stirring. 5. Add deep-fried potatoes and simmer, covered, until pork is done (30 to 40 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Steps:

• Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
• Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
• Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
• Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BRAISED CURRY PORK

Steps:

• Place pork and vegetables in a container for marinating.
• In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt.
• Placed the spices over the pork along with the wine and orange juice.
• Mix together, cover and refrigerate, preferably overnight.
• Preheat oven to 350°F.
• Remove the pork from the marinade (reserving the marinade).
• Heat oil in a large pan until hot.
• Add pork and sear on all sides.
• Remove the pork and place into an oven proof pot with a lid (dutch oven).
• Add the onions and celery to the pan and saute until soft.
• Add the flour and slowly stir in the marinade.
• Cook until reduced by half.
• All the beef broth and raise the heat.
• When the liquid boils, pour it over the pork and cover.
• Place into the oven for at least 2 1/2 hours (or cook in a slow cooker).
• Serve with coconut rice.