PORK LOIN BRAISED IN MILK
Steps:
- Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours.
- Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.)
- Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.)
- Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce.
- Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain.
- Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices.
BEER BRAISED PORK LOIN
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
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
SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
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.
PORK LOIN BRAISED IN MILK
Milk does double duty in this dish: It makes pork loins nice and tender and serves as a creamy gravy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oil in a large (12-inch) skillet over medium heat. Season pork chops on both sides with salt and pepper. Working in batches, if necessary, sear until brown on both sides, about 3 minutes per side. Transfer pork to a large plate or baking sheet.
- Pour off fat from skillet, and return to low heat. Return pork and any accumulated juices to skillet; add milk and thyme sprigs. Bring to a boil over high heat; cover, and reduce heat to low. Simmer until pork is cooked through and tender, turning once, about 45 minutes.
- Transfer pork to a serving platter, and cover with aluminum foil to keep warm. Return skillet to medium-high heat, and bring remaining liquid to a boil. Whisk together cornstarch and the water in a small bowl; whisk into liquid in skillet, and boil 1 minute. Transfer mixture to a blender or food processor. Add thyme leaves, and puree until smooth. Pour sauce over pork, and serve immediately.
BRAISED PORK LOIN
Try our Braised Pork Loin recipe and enjoy this deliciously creamy and meaty dish. Alfredo sauce, bacon and fresh veggies make this Braised Pork Loin perfect to serve at dinnertime for all to enjoy.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Cook and stir bacon in large ovenproof Dutch oven on medium-high heat 5 min. (Bacon will not be done.) Add roast to pan; season with pepper. Cook 3 to 4 min. or until evenly browned on all sides, turning occasionally. Remove roast from pan, reserving bacon and drippings in pan; set roast aside. Add vegetables and rosemary to ingredients in pan; cook 5 min., stirring frequently. Add milk; stir. Bring to boil, stirring constantly. Return roast to pan; cover.
- Bake 1 hour to 1 hour 10 min. or until roast is done (145ºF), turning roast after 30 min. Remove pan from oven. Transfer roast to cutting board; cover loosely with foil. Let stand 10 min.
- Remove and discard rosemary stems from vegetable mixture in pan. Spoon half the vegetables into blender; blend until smooth. Return to pan; mix well. Bring to boil on medium heat, stirring frequently. Add pasta sauce; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
- Slice roast. Serve with vegetable mixture.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 5 g, Protein 26 g
PORK LOIN RIB ENDS SEARED, BRAISED AND GLAZED
This method of cooking brings winter and summer together. You get that braised tender fall of the bone and grilled with a sweet glaze. For finger licking good! The braising liquid after cooking can be saved, skim fat and use as broth for other uses.
Provided by Rita1652
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a blender add all the marinade ingredients and blend till chunky smooth.
- Rub into ribs all the marinade, place in a zip lock bag.
- Refrigerate for 6 hours or over night.
- Preheat grill to 350.
- Over direct heat cook bacon in a heavy bottom pot. I use mu cast iron.
- Meanwhile sear ribs just to brown.
- Add the onion, carrots, celery, garlic and cook for 3-5 minutes.
- Add hot water, thyme, and seared ribs.
- Add beer just to rim of ribs.
- Place top on pot and move to indirect heat.
- Close grill top. Grill for 1 1/2 -2 hours till tender.
- Go enjoy a drink and a dip in the pool.
- Mix braising liquid, honey and marmalade.
- Brush ribs with glaze.
- Place over direct heat to bubble and brown. Just a couple minutes each side.
- Serve the veggies along side the ribs.
Nutrition Facts : Calories 274.6, Fat 14.3, SaturatedFat 3, Cholesterol 7.7, Sodium 564.4, Carbohydrate 32.6, Fiber 2.1, Sugar 24, Protein 2.6
BRAISED PORK LOIN CHOPS
An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
BRAISED PORK LOIN WITH PRUNES
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.
WINE-BRAISED PORK LOIN
Steps:
- Combine first 5 ingredients in small bowl. Pat pork dry; rub with salt mixture. Cover and chill 6 to 24 hours.
- Preheat oven to 350°F. Wipe pork dry. Heat 2 tablespoons oil in heavy Dutch oven or casserole over high heat. Add pork; brown on all sides, about 10 minutes. Transfer to plate. Reduce heat to medium and add remaining 1 tablespoon oil to Dutch oven. Add onions and sauté until very tender, about 10 minutes. Add garlic and peppers and sauté until peppers begin to soften, about 5 minutes. Add wine, tomatoes, broth, bay leaves and marjoram. Add pork, fat side up, and drippings on plate. Bring to boil. Cover; bake until tender, 45 minutes.
- Transfer pork to platter and let stand 15 minutes. If necessary, boil sauce until reduced to 4 cups. Season with salt and pepper. (Can be prepared 1 day ahead. Place half of sauce in baking dish. Top with pork slices, then remaining sauce. Cover and chill. Rewarm in covered dish in 350°F. oven until heated through, about 30 minutes.) Serve pork with sauce.
BRAISED PORK LOIN WITH SAUERKRAUT AND ONIONS
I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.
Provided by memaw 2
Categories Pork
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in dutch oven over medium high heat.
- Sprinkle pork with salt and pepper. Brown on all sides in oil and transfer to plate.
- Melt butter in same pan. Add onions and cook until soft, about 4 minutes. Add the brown sugar; cook stirring until onions begin to caramelize, another 4 minutes.
- Add the mustard and sauerkraut; stir until combined and then pour in the broths. Bring to a boil stirring to loosen any browned bits in the pan.
- Return the meat to pan. Cover and reduce heat and simmer until meat is tender, about 3-4 hours.
- Remove the meat from the pan and cover loosely with foil. Bring the sauerkraut to a boil and reduce the liquid by half.
- Carve the meat and serve with the sauerkraut.
- Serves 10.
Nutrition Facts : Calories 576, Fat 35.5, SaturatedFat 14.3, Cholesterol 138.7, Sodium 1942, Carbohydrate 25.2, Fiber 6.7, Sugar 16.8, Protein 39.2
BRAISED PORK LOIN WITH PEARS
The traditional pairing of pears and pork plays out in a platter of d'Anjou pears with braised boneless pork loin rolled in allspice, coriander, and dry mustard; parsnips, carrots, red pearl onions, and white wine also join the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
- Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
- Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.
More about "braised pork loin recipes"
BRAISED PORK LOIN WITH ROSEMARY RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (6)Total Time 2 hrsCategory EntreesCalories 642 per serving
- Cut or snip 1 sprig of rosemary into 1-inch (25-mm) sections and stick the cut rosemary sprigs into the meat at even intervals and tie the pork neatly with kitchen twine. Season the pork with salt and pepper. Remove the needles from the second sprig.
- 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.
10 BEST BRAISED PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
ORANGE BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.5/5 (15)Category Dinner, EntreeAuthor Virginia HammerCalories 391 per serving
SUPER TENDER BRAISED PORK TENDERLOIN | SIZZLING MESS
From sizzlingmess.com
PORK LOIN BRAISED WITH MUSHROOMS AND WINE RECIPE
From foodandwine.com
BRAISED PORK LOIN RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BALSAMIC BRAISED PORK TENDERLOIN RECIPE | CDKITCHEN.COM
From cdkitchen.com
BRAISED PORK LOIN | CANADIAN LIVING
From canadianliving.com
BRAISED PORK STEAK RECIPE | MORLEY BUTCHERS
From morleybutchers.co.uk
BRAISED PORK RECIPE FEATURING THE SAVORY GOODNESS OF PORK LOIN.
From plattertalk.com
BRAISED PORK LOIN ROAST IN DIJON MUSTARD SAUCE
From fromachefskitchen.com
BRAISED PORK CHOP RECIPES | ALLRECIPES
From allrecipes.com
OVEN-BRAISED PORK LOIN WITH APPLES & ONIONS - CRAVING TASTY
From cravingtasty.com
PORK TENDERLOIN AND STUFFING RECIPES - THERESCIPES.INFO
From therecipes.info
ITALIAN PORK LOIN BRAISED IN MILK - A NORTHERN ITALIAN CLASSIC!
From italianbellavita.com
ROASTED PORK LOIN WITH BRAISED RED CABBAGE AND SMOKED APPLE …
From williams-sonoma.ca
BUTTER-BRAISED SLOW COOKER PORK ROAST - SOUTH YOUR MOUTH
From southyourmouth.com
PORK LOIN BRAISED IN MILK RECIPE | BON APPéTIT
From bonappetit.com
SLOW BRAISED PORK TENDERLOIN WITH ROASTED GARLIC AIOLI
From thegarlicdiaries.com
PORK LOIN BRAISED IN MILK RECIPE (MAIALE AL LATTE)
From greatitalianchefs.com
BRAISED PORK LOIN WITH PORT AND DRIED PLUMS RECIPE | MYRECIPES
From myrecipes.com
BRAISED PORK LOIN CHOPS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BRAISED PORK TENDERLOIN WITH CABBAGE AND APPLES RECIPE ...
From mygourmetconnection.com
JUICY BEER-BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED PORK BELLY RECIPE- HOW TO MAKE IT MELT-IN-THE-MOUTH
From tasteasianfood.com
BRAISED PORK IN SWEET SOY SAUCE - JO COOKS
From jocooks.com
PERFECT BRAISED PORK TENDERLOIN WITH APPLES & ONIONS RECIPE
From carnivorestyle.com
IRISH BEER BRAISED PORK LOIN RECIPE - SPARKLES OF YUM
From sparklesofyum.com
APPLE & ONION BRAISED PORK TENDERLOIN (PALEO, WHOLE30)
From tasteslovely.com
17 LEFTOVER PULLED PORK RECIPES - TRAEGER GRILLS
From traeger.com
HOW TO BRAISE A PORK TENDERLOIN - EATWELL101
From eatwell101.com
PORK LOIN BRAISED IN MILK | METRO
From metro.ca
PORK LOIN BRAISED WITH CABBAGE RECIPE | MYRECIPES
From myrecipes.com
PORK LOIN BRAISED IN MILK AND CREAM - STRIPED SPATULA
From stripedspatula.com
PORK LOIN BRAISED IN MILK - SEASONS AND SUPPERS
From seasonsandsuppers.ca
PORK LOIN BRAISED IN MILK | CARNATION®
From verybestbaking.com
BRAISED PORK TENDERLOIN RECIPE | EAT SMARTER USA
From eatsmarter.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 »
You'll also love