Braised Pork Loin With Prunes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED PORK WITH PRUNES



Braised pork with prunes image

Delicious and comforting pork and prune dish that takes only ten minutes to prepare

Provided by Jane Hornby

Categories     Dinner, Main course, Supper

Time 2h

Number Of Ingredients 9

1 tbsp olive oil
600g pork shoulder, roughly cut into 5cm chunks
small knob butter
1 onion , sliced
1 tbsp plain flour
2 large glasses fruity rosé or white wine
300ml chicken stock
140g dried prunes (about 12)
handful fresh parsley , chopped, to serve

Steps:

  • Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
  • Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.

Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium

PORK LOIN STUFFED WITH PRUNES



Pork Loin Stuffed with Prunes image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 10

About 12 ounces pitted prunes
2 cups white wine, optional
4 pounds, net, boned pork loin, centercut
4 tablespoons unsalted butter
1 large onion (or leek), 1 stalk celery and 1 large carrot, finely chopped
2 to 3 tablespoons vegetable oil
1/2 cup broth
Whole bay leaf, 4 whole peeled garlic cloves
Salt and pepper
2 tablespoons of butter, optional

Steps:

  • Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
  • In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
  • Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

SUCCULENT BRAISED PORK



Succulent Braised Pork image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings plus leftovers

Number Of Ingredients 14

2 pounds pork shoulder, cut into 6 large chunks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 clove garlic, roughly chopped
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup red wine
1 1/2 cups beef stock or broth
1 bunch parsley stems, tied with string
2 bay leaves
1 cup water

Steps:

  • Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
  • In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

BRAISED PORK LOIN WITH PRUNES



Braised Pork Loin with Prunes image

Categories     Garlic     Mustard     Onion     Pork     Braise     Prune     Cognac/Armagnac     White Wine     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 21

1/4 cup olive oil
2 lb onions (6 to 8 medium), halved lengthwise, then thinly sliced lengthwise
1 head of garlic, cloves separated and peeled
1 1/4 teaspoons salt
1/2 teaspoon black pepper
2 cups pitted prunes (14 oz)
1 cup Armagnac
1 (3- to 3 1/2-lb) boneless center-cut pork loin roast (3 to 4 inches in diameter), tied
10 fresh parsley stems
2 large fresh thyme sprigs
1 large fresh sage sprig
1 California bay leaf or 2 Turkish
1/4 teaspoon black peppercorns
2 whole cloves
1/3 cup Dijon mustard
1/3 cup packed light brown sugar
1 cup dry white wine
1 cup reduced-sodium chicken broth (8 fl oz)
2 to 3 tablespoons red-wine vinegar
Special Equipment
a 5-qt heavy pot with lid (round or oval to accommodate a 12-inch roast; see cooks' note, below); a 6-inch square of cheesecloth; kitchen string; an instant-read thermometer; heavy-duty foil

Steps:

  • Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
  • Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
  • Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
  • Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Put oven rack in middle position and preheat oven to 375°F.
  • Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
  • Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
  • Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
  • Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
  • Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
  • Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
  • While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

ROAST PORK WITH PRUNES



Roast Pork With Prunes image

Provided by Moira Hodgson

Categories     dinner, roasts, main course

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pound pitted prunes
1 1/2 cups dry red wine
1 four-pound boneless pork loin, trussed
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh thyme leaves
2 cloves garlic, minced
1/2 cup chicken stock, preferably homemade

Steps:

  • Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool.
  • Preheat oven to 375 degrees.
  • Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender. Any leftover prunes can be placed in the bottom of the roasting pan after the meat has cooked for an hour.
  • Remove the meat from the pan to a serving dish. Transfer the cooking juices and any loose prunes to a small saucepan. Skim off the excess fat and add the remaining wine and chicken stock. Bring to boil, season to taste and serve in a heated sauceboat.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams

PORK WITH PRUNES



Pork with Prunes image

Categories     Fruit     Braise     Sauté     Quick & Easy     Vinegar     Prune     Pork Chop     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 pounds (1/2-inch-thick) pork shoulder chops
1/2 teaspoon salt
1/4 cup all-purpose flour
3 tablespoons vegetable or olive oil
3/4 cup chopped shallot (4 1/2 ounces)
1/2 cup cider vinegar
3 cups water
1 3/4 cups low-sodium chicken broth
1 teaspoon whole allspice
1 1/2 cups dried pitted prunes (11 ounces)

Steps:

  • Preheat oven to 350°F.
  • Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

COUNTRY FRENCH PORK WITH PRUNES AND APPLES



Country French Pork with Prunes and Apples image

The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 10 servings.

Number Of Ingredients 12

2 tablespoons all-purpose flour
1 tablespoon herbes de Provence
1-1/2 teaspoons salt
3/4 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons olive oil
2 medium onions, halved and thinly sliced
1 cup apple cider or unsweetened apple juice
1 cup beef stock
2 bay leaves
2 large tart apples, peeled, cored and chopped
1 cup pitted dried plums (prunes)

Steps:

  • Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.

PORK TENDERLOIN WITH SHALLOTS AND PRUNES



Pork Tenderloin With Shallots and Prunes image

Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end. Simply put, it is a pork roast with red-wine-soused prunes. Hardly elegant, although it doesn't have to be heavy either. In France, countless versions of the dish are made in neighborhood joints and at home. Sometimes a large loin or shoulder roast is used, sometimes pan-fried chops. Here we use a lightly brined pork tenderloin, adding stewed shallots to the sauce for depth and texture, and a touch of ginger for brightness. While the roast is in the oven, the shallots simmer with the wine and prunes for the sauce. The dark red sauce (rather unctuous really) is both sweet and tart, with a boozy hint of Madeira. It strikes a Middle European chord somewhere deep within. Serve with sweet potatoes or garnet yams roasted in their skins.

Provided by David Tanis

Categories     dinner, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 19

3 tablespoons kosher salt
3 tablespoons brown sugar
1/4 teaspoon allspice berries, crushed
1/4 teaspoon black peppercorns, crushed
2 bay leaves
Few thyme branches
1 pork tenderloin, trimmed, about 1 pound
4 ounces pitted prunes, about 16 large
1/2 cup dry red wine
1/2 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 tablespoon olive oil
1 tablespoon butter
3 to 4 large shallots, finely diced, about 1/3 cup
1/2 teaspoon chopped fresh thyme
Salt and pepper
1 1/2 cups chicken broth
1 tablespoon Madeira or port, optional
2 teaspoons potato starch dissolved in 2 tablespoons cold water.

Steps:

  • To brine the pork: Dissolve the salt and brown sugar in 2 cups cold water in a glass or stainless steel bowl large enough to hold the tenderloin. Add the allspice, peppercorns, bay leaves and thyme. Submerge the meat, cover and refrigerate at least 8 hours (overnight is better). Before cooking, remove the tenderloin, pat dry and bring to room temperature. Heat the oven to 400 degrees.
  • To make the sauce and roast: Simmer the prunes in the red wine until slightly softened, about 5 minutes. Turn off the heat, stir in the ginger and orange zest, and steep for 10 minutes
  • Heat the olive oil in a heavy stainless steel skillet over medium-high heat. Lightly brown the tenderloin, about 3 minutes per side. (Turn off heat and use the same pan to make the sauce.) Transfer the tenderloin to a small roasting pan. Roast uncovered for about 15 minutes, until an instant-read thermometer registers 140 degrees. Let rest for 10 minutes before slicing. (Residual heat will cause the meat to continue to cook a bit while resting.)
  • To finish the sauce, melt the butter in the reserved skillet over medium heat. Add shallots and thyme, and season lightly with salt and pepper. Cook for about 5 minutes, until softened, stirring with a wooden spoon. Scrape up any browned bits to enrich the sauce. Add chicken broth, turn up the heat, and simmer 2 minutes. Stir in the prunes and wine, and simmer for another 2 minutes. Add the Madeira if using. Taste and correct the seasoning, then add the potato starch mixture and cook for another minute to thicken. Spoon sauce and prunes over the sliced tenderloin.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 7 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 4 grams, Sodium 809 milligrams, Sugar 25 grams, TransFat 0 grams

BEER BRAISED PORK LOIN



Beer Braised Pork Loin image

A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.

Provided by Mark D. Wilder

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 8

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (5 pound) boneless pork loin roast
3 cups chopped onion
5 carrots, chopped
1 (12 fluid ounce) can or bottle beer
2 teaspoons salt
¼ teaspoon ground black pepper
1 bay leaf
4 whole cloves

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
  • Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
  • Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
  • Return pork roast to the pot and cover.
  • Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
  • Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
  • Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
  • Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g

BRAISED PORK (TENDERLOIN) WITH MUSHROOMS



Braised Pork (Tenderloin) With Mushrooms image

This is an outstanding recipe I found in Cooking with Herb Scents Cookbook many years ago. It smells wonderful while cooking and is very nice for company or a special occasion.

Provided by kitchendiva

Categories     Pork

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs pork loin, trimmed
1/4 lb fresh mushrooms, trimmed and sliced
2 tablespoons cooking oil
1 cup chicken broth
1/2 teaspoon crushed summer savory
1 tablespoon minced onion
2 tablespoons port wine
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 300°F.
  • Lightly grease 1 1/2-quart casserole.
  • Cut pork into 2 x 1/2 inch strips, cutting at right angle to the grain of meat.
  • Dredge meat in seasoned flour.
  • Heat oil in large frying pan over medium-high heat.
  • Add meat and cook until well browned.
  • Remove meat to prepared casserole.
  • Cook mushrooms in same frying pan, adding another tablespoon of oil if necessary.
  • When browned, transfer to the casserole.
  • Add chicken broth and wine to frying pan.
  • Scrape up any remaining bits of meat.
  • Add summer savory and onion.
  • Simmer for about 2 minutes, then pour over meat and mushrooms.
  • Cover and bake for about 45 minutes, or until meat is very tender.
  • Serve with hot cooked rice or noodles.

Nutrition Facts : Calories 681.9, Fat 39.3, SaturatedFat 12.1, Cholesterol 136.1, Sodium 870.3, Carbohydrate 26.5, Fiber 1.3, Sugar 1.4, Protein 50.5

BRAISED PORK WITH PLUMS



Braised pork with plums image

Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress

Provided by Good Food team

Categories     Dinner, Main course

Time 2h25m

Number Of Ingredients 15

about 1.6kg/3lb 8oz pork shoulder
5 tbsp rice wine
5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
generous thumb-size piece fresh root ginger
5 garlic cloves
1 red chilli , deseeded and finely chopped
2 tbsp vegetable oil
bunch spring onions , finely sliced
2 star anise
1 ½ tsp five-spice powder
1 cinnamon stick
2 tbsp sugar , any type
1 tbsp tomato purée
500ml chicken stock
6 ripe plums , halved and stoned

Steps:

  • Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
  • Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
  • After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.

Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium

More about "braised pork loin with prunes recipes"

BRAISED PORK LOIN WITH PORT AND PRUNES RECIPE | MYRECIPES
1999-11-01 Cover and bake at 325° for 1 1/2 hours or until pork is tender; discard bay leaves. Place pork on a platter; cover with foil. Remove 6 prunes with a slotted spoon. Place prunes …
From myrecipes.com
5/5 (4)
Calories 361 per serving
Servings 8
  • To prepare spice rub, combine first 5 ingredients. Trim fat from pork; rub surface of roast with spice rub. Secure at 2-inch intervals with heavy string.
  • Heat oil in a large Dutch oven over medium-high heat. Add pork; cook 8 minutes, browning on all sides. Remove from pan. Add onion, leek, and carrot; cover, reduce heat, and cook 5 minutes, stirring frequently. Stir in wine and broth, scraping pan to loosen browned bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325° for 1 1/2 hours or until pork is tender; discard bay leaves.
  • Place pork on a platter; cover with foil. Remove 6 prunes with a slotted spoon. Place prunes in a food processor or blender; process until smooth. Stir puréed prunes into port mixture. Serve sauce with pork.


BRAISED PORK LOIN WITH PORT AND PRUNES - RECIPELION.COM
2018-06-14 Stir in wine and broth, scraping pan to loosen brown bits. Return pork to pan; add prunes and bay leaves. Bring to a boil. Cover and bake at 325 degree for 1 1/2 hours or until pork is tender; discard bay leaves. Place pork on a platter and then stir the sauce to mix the prune into the port mixture. Serve over meat. Yield: 8 servings
From recipelion.com
Category Pork
Estimated Reading Time 40 secs


PORK TENDERLOIN WITH PRUNES RECIPE - CREATE THE MOST AMAZING …
Healthy Easy Cinnamon Rolls Recipe Healthy Way To Thicken Soup Healthy Cream Of Chicken Soup
From recipeshappy.com


PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE
Repeat until each side is browned, about 12 minutes. Remove pork from skillet, and set aside. Step 3. Add mushrooms, onions, and garlic to pan; …
From foodandwine.com


BRAISED PORK LOIN WITH PORT AND PRUNES - GLUTEN FREE RECIPES
Braised Pork Loin with Port and Prunes is a gluten free, dairy free, and primal main course. This recipe serves 8. One serving contains 390 calories, 43g of protein, and 9g of fat. A mixture of leek, less-sodium chicken broth, pork loin roast, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the prunes ...
From fooddiez.com


BRAISED PORK TENDERLOIN RECIPE | EAT SMARTER USA
Peel shallots and press the garlic. Distribute around the pork, cover and braise in the oven for about 15 minutes. Then remove the lid and braise for another 20-25 minutes.
From eatsmarter.com


BRAISED PORK WITH ALMONDS & PRUNES; ALMOST A TAGINE
2020-11-27 Heat oil in skillet or tagine. Add pork and brown well. Remove to a plate. Add onion, garlic, spices, and sauté until onion is tender and starting to brown, about 5 minutes. Return pork to pan, add stock, wine, saffron, cover, reduce heat and braise for 30 minutes. Add almonds, prunes, and braise 15 minutes longer.
From thymeforcookingblog.com


HOW TO BRAISE A PORK TENDERLOIN - EATWELL101
Cooking instruction. Heat together the butter and olive oil in a casserole and brown the pork tenderloin evenly, so that all the surface is colored. Add the spring onions cut into small pieces, an orange zest and the juice of 2 oranges. Add salt and pepper, cover and cook over low heat for 15 to 20 minutes.
From eatwell101.com


JUICY BEER-BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
2022-02-03 In a large Dutch oven or oven-safe roasting pan, coat the bottom with vegetable oil and bring the temperature up to high. Brown the pork loin roast in the hot oil on all sides. Remove the pork roast from the pan. Drain all but 3 tablespoons of fat from pan.
From thespruceeats.com


BRAISED PORK TENDERLION WITH APRICOTS AND PRUNES RECIPE
2016-08-10 Place the pork tenderloin roast in a large resealable plastic bag. Combine the white wine, bay leaf, and dried thyme. Pour over the roast, seal the bag and refrigerate for 2 to 6 hours. Remove roast from the marinade and pat dry with a paper towel. Reserve the marinade for later use. Using a long thin knife cut a slit through the center of the ...
From memphisgrills.com


BRAISED PORK TENDERLOIN WITH PRUNES - EASY MEALS WITH VIDEO …
Scatter the prunes around the pork then add all the reduction liquid to the pork dish. There should be enough liquid to barely cover the pork. Cover with lid. Cook in oven at 320°F – 160°C for approx. 60-70 minutes. (Half the liquid should remain once cooked. Do not dry out).
From recipe30.com


BRAISED PORK LOIN WITH PORT AND PRUNES RECIPE RECIPE
Get one of our Braised pork loin with port and prunes recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Mustard Brined Pork Loin with Sauteed Brussels Sprouts This mustard brined pork loin with sauteed Brussels sprouts recipe teaches you how to make an elegant and impressive mea. Bookmark . 45 min; 6 Yield; 98% …
From crecipe.com


BRAISED PORK LOIN WITH PORT AND PRUNES RECIPE
Learn how to cook great Braised pork loin with port and prunes . Crecipe.com deliver fine selection of quality Braised pork loin with port and prunes recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


BRAISED PORK LOIN WITH ROSEMARY RECIPE | LEITE'S CULINARIA
2021-03-05 In a large braising pan or Dutch oven over medium heat, warm the butter and 4 tablespoons oil. Add the pork and cook, turning frequently, until golden brown on all sides, about 10 minutes. Add the garlic, onion, remaining rosemary, wine, salt, and pepper, cover, and gently simmer until tender, 1 to 1 1/2 hours.
From leitesculinaria.com


BRAISED PORK BUTT WITH PORT AND PRUNES RECIPE - THE RELUCTANT …
2008-11-01 Instructions. Preheat your oven to 325°F. Season the pork with salt & pepper. On top of the stove, heat your Dutch oven over medium high heat and add the oil. When the oil is hot and about to smoke, brown the pork on all sides. (If you do try this in a crock-pot, you still want to do this step of browning the meat.
From reluctantgourmet.com


10 BEST BRAISED PORK LOIN ROAST RECIPES | YUMMLY
2022-05-07 Broiled Alaskan King Crab In Garlic Parsley Butter + Pan Roasted Filet Mignon Topped With Belcampo Bacon & Maytag Blue Cheese SamuelThornhill94212. lemon juiced, garlic cloves, thick cut bacon, fresh parsley, Alaskan king crab and 8 more.
From yummly.com


BRAISED PORK WITH PRUNES | RECIPES | DELIA ONLINE
First of all, fry the pieces of pork in the oil in the frying pan so they brown nicely (you may need to do this in 2 batches) then arrange the pieces in the bottom of the ovenproof dish. Season with salt and freshly milled black pepper and sprinkle over the crushed juniper berries and chopped thyme. Now fry the onions and garlic a little bit (3 ...
From deliaonline.com


PORK TENDERLOIN WITH PRUNE SAUCE - SO DELICIOUS
Season with salt, pepper, and dried rosemary. Mix until even. Add the pork tenderloin to a roomy baking dish. Season with salt and pepper on both sides and rub in. Add the vegetable mixture, drizzle with the remaining tablespoon of olive oil, then bake for 35 minutes at 390⁰F/195⁰C. Add the soaked prunes and white wine to a skillet over low ...
From sodelicious.recipes


SPICY SLOW-BRAISED PORK AND PRUNES | DINNER RECIPES | WOMAN
2017-01-01 Ingredients. 1 1/2 kg (3lb 6oz) boneless shoulder, or leg of pork, trimmed of excess fat and cut into large 10cm (4in) chunks; 4tbsp olive oil; 2 onions, peeled and sliced
From womanandhome.com


BRAISED PORK LOIN WITH PRUNES
Nov 3, 2013 - (3-4 servings) It's been a few years since I last made a pork roast, and when I came across some great looking small ones at the butche... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


BRAISED PORK LOIN WITH LEMON AND PRUNES | RECIPES | STLTODAY.COM
Yield: 4 to 5 servings.
From stltoday.com


PORK TENDERLOIN WITH SHALLOTS AND PRUNES RECIPE - FOOD NEWS
Preheat the oven to 150 degrees. Melt the oil in a large heavy skillet. Sprinkle the chops on both sides with the salt and pepper and cook over medium-high heat for 5 minutes on each side. Place on a platter and keep warm in the oven. Add the shallots or scallions to the pan and cook for 1 …
From foodnewsnews.com


RECIPE 30: BRAISED PORK WITH PRUNES AND APPLE. - BLOGGER
2011-12-12 Braised Pork with prunes and apple. Preparation time: 30 minutes Cooking time: 60 minutes (For two hungry people) Ingredients. 6 Slices of Pork Loin; 2 Shallots; 1 Sprig of thyme (or Lebanese oregano) 1 Clove of garlic; 30gms Butter; 300ml Chicken stock; 2 cups white wine; 1 Carrot; 2 Celery sticks ; 8 Prunes; 2 Apples; METHOD. Heat up olive oil to a pan, …
From joelmielle.blogspot.com


ROAST GARLIC AND PRUNE STUFFED PORK LOIN RECIPE
Method. print recipe. 1. First roast the garlic in the oven. Slice the tip of the bulb off then place in a square of foil, drizzle with oil and wrap up. Cook at 200°C/gas mark 6 in the oven for 30 minutes. 2. Place the diced prunes in a pan with the sherry, bring up to …
From greatbritishchefs.com


RECIPE: BRAISED PORK LOIN WITH PORT AND PRUNES - RECIPELINK.COM
Braised pork loin with port and prunes spice rub: 1 1/2 teaspoons black pepper 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon rubbed sage 1/2 teaspoon dried thyme 1 (3 1/4-pound) boneless pork loin roast Remaining ingredients: 1 tablespoon olive oil 2 cups sliced onion 1 cup finely chopped leek 1 cup finely chopped carrot 1 cup port or other sweet red wine 3/4 cup fat …
From recipelink.com


PORK ROAST WITH PRUNES RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pork Roast With Prunes Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


CATE'S RECIPE CONNECTION: BRAISED PORK LOIN WITH PORT
2012-11-16 1 1/2 cups (10 ounces) pitted prunes. 2 bay leaves. Heat the olive oil in a large saute pan over medium head. In a small bowl combine the pepper, salt, sage, mustard and thyme. Trim the excess fat from the port and rub the surface of the roast with the spice mixture. Tie the roast at 2 in intervals with heavy kitchen string.
From catesrecipeconnection.blogspot.com


PORK LOIN STROGANOFF WITH MUSHROOMS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RUSTIC BRAISED PORK TENDERLOIN WITH PRUNES AND APPLE JUS
Very tender pork tenderloin recipe with prunes and a reduction of apple jus. This will make your kitchen smell incredible so watch out. A rustic style of c...
From youtube.com


PORK RAGU WITH A RAW VEGETABLE SALAD AND FIG DESSERT IN 30 MINUTES
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.nz


BRAISED PORK LOIN WITH PRUNES RECIPE - FRIENDSEAT.COM
Current Pricing Plan. We recommend you check the details of Pricing Plans before changing. Click Here
From friendseat.com


GOOD FOOD HOMEMADE - BRAISED PORK WITH PLUMS
Find calories, carbs, and nutritional contents for Good Food Homemade - Braised Pork With Plums and over 2,000,000 other foods at MyFitnessPal
From frontend.myfitnesspal.com


BRAISED PORK CHOPS WITH PRUNES AND APRICOTS RECIPE
Transfer to paper towels; drain. Repeat with remaining pork chops. Drain all but 2 tablespoon oil from Dutch oven. Add sliced onions to Dutch oven and sauté until light brown, about 5 minutes. Place pork chops over onions. Add broth and wine. Bring to simmer. Re- duce heat to medium-low. Cover; cook 15 minutes.
From recipeland.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook pork loin with prunes?
Preparation Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered. Cool. Preheat oven to 375 degrees. Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Remove the meat from the pan to a serving dish.
How to cook pork loin in the oven?
Preparation. Preheat oven to 375 degrees. Season the pork loin with salt and pepper. Stuff the prunes, thyme and garlic into the pork (you do not need to untie the roast, simply push the prunes inside the openings). Roast the pork on a rack in a covered roasting pan for about two-and-a-half hours, or until the meat is tender.
How to cook pork brisket with prunes?
Add the stock and 150ml/5fl oz of the cream to the pan and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then add the prunes and return the cooked pork and any pork juices to the pan. Continue to cook for a further 2-3 minutes, or until the pork is completely cooked through.
How do you cook a roast with prunes?
Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan.

Related Search