HERB ROASTED PORK LOIN WITH PARSLEY SHALLOT SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 1h50m
Yield 8 servings (serving size is 4oz of meat and 1T of sauce)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.
- Combine all ingredients in a blender and puree.
COUNTRY FRUIT COBBLER
Dessert doesn't get any better than a favorite fruit combo transformed into an easy, warm-from-the-oven cobbler!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In 1 1/2-quart casserole, melt butter in oven.
- Meanwhile, in medium bowl, mix flour, sugar, baking powder, salt and milk. Pour batter into casserole onto butter without mixing with butter. Spread fruit over batter.
- Bake about 1 hour or until top is golden brown. Serve warm.
Nutrition Facts : Calories 415, Carbohydrate 78 g, Cholesterol 30 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 400 mg
COUNTRY COBBLER
Get out the baking ingredients for our Country Cobbler recipe. This cheesy Country Cobbler will be extra special since you make it from scratch.
Provided by My Food and Family
Categories Home
Time 1h
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Mix 1 cup of the sugar, tapioca and cinnamon in large saucepan. Gradually add water. Stir in walnuts. Bring to full boil on medium heat, stirring constantly. Remove from heat; stir in apples. Pour into 8-inch square baking dish.
- Mix remaining 1/3 cup sugar, flour, baking powder and salt in medium bowl; stir in cheese. Mix butter and milk. Add to flour mixture; stir just until moistened. Spoon over apple mixture.
- Bake 35 to 40 minutes or until golden brown. Cool. Top each serving with 1/4 cup of the ice cream.
Nutrition Facts : Calories 460, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g
TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE
Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
- Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
- Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
- Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.
PORK & PARSNIP COBBLER
Sweet parsnips work well with pork in this one pot autumnal warmer - it really needs little or no accompaniment
Provided by Tony Tobin
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 22
Steps:
- For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
- Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.
- Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
- For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don't knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.
- Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.
- Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.
Nutrition Facts : Calories 825 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.88 milligram of sodium
PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN
An easy way to dress up pork for your family or for guests! Serve with egg noodles or rice.
Provided by Leanne Cooke
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
- Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
- Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
- Sprinkle the bread crumb mixture over the mustard coating.
- Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Allow pork to rest for 5 minutes before slicing.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.3 g, Cholesterol 79.4 mg, Fat 6.8 g, Fiber 1 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 928.5 mg, Sugar 1 g
COUNTRY-STYLE PORK LOIN WITH GRAVY
This slow cooker recipe is a perfect end to the day. Serve mashed potatoes as a comforting side and the meal is complete!-Corina Flansberg, Carson City, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat. , In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. , For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired.
Nutrition Facts :
COUNTRY-STYLE PORK LOIN
This pork roast is so moist and tender that it melts in your mouth. My son puts it at the top of his list of favorite foods. We like it with mashed potatoes. -Corina Flansberg, Carson City, Nevada
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut roast in half. In a large shallow dish, combine the flour, onion powder and mustard. Add pork, 1 portion at a time, and turn to coat. In a large skillet, brown pork in oil on all sides., Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm. Let pork stand for 10-15 minutes before slicing. , Strain cooking juices, reserving 2-1/2 cups juices; skim fat from reserved juices. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve pork and gravy with mashed potatoes if desired., Freeze option: Cool pork and gravy. Freeze sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until heated through, stirring occasionally; add broth or water if necessary. Serve as directed.
Nutrition Facts : Calories 291 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 204mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
COUNTRY STYLE PORK & BARLEY STEW
This is one of those tasty 'Stick To Your Ribs' kind of recipes. A little goes a long way, making this very economical. Serve with bread, rolls or a steaming pan of cornbread. Before proceeding, please read the IMPORTANT note below concerning salt.
Provided by Diana 2
Categories Stew
Time 7h20m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- The previous night, soak the black beans in a bowl of water. This will allow them to expand in preparation for cooking. In the morning, drain and rinse. Set aside.
- Place bacon in a frying pan on Medium/High heat. Cook until crispy. (You might want to cook more than the specified amount because you know you're going to be nibbling.) Remove to paper towels to drain.
- Cut pork into 1-1/2" chunks. Place them in a bag with the flour, and shake to coat. Place them in the frying pan with the hot bacon drippings, and brown. Remove to the paper towels to drain.
- Cut each onion into 8 chunks. Add to the hot drippings and flour residue and stir for about a minute. (You should still be on the Medium/High setting) Add the balsamic vinegar and stir. This will deglaze the pan while you are softening the onions. It should be smelling pretty good in your kitchen right about now!
- Pour this into the crockpot (brown bits and all) and add the pork and the bacon, which you have broken up into several pieces.
- Add in the beans, barley, celery, carrots, broccoli, garlic, broth concentrate and water. Stir.
- Cover and cook on LOW for 7 - 8 hours.
- After 6 or 7 hours, check the beans. They should be firm but not hard. If they are still hard, replace the lid and check again in another hour. When they are cooked -- add in the salt, pepper and pasta. Give it a good stir, then replace the lid, cooking for another hour or until the pasta is done to your likeness.
- Enjoy!
- IMPORTANT: Salt prohibits the beans from cooking properly. Do Not add the salt before the beans are done. Although there is salt in the broth concentrate, it isn't enough to affect the cooking process.
Nutrition Facts : Calories 183.3, Fat 5.9, SaturatedFat 1.9, Cholesterol 19.1, Sodium 361, Carbohydrate 23, Fiber 4.1, Sugar 1.6, Protein 10
PORK & PARSNIP COBBLER
Sweet parsnips work well with pork in this one pot autumnal warmer - it really needs little or no accompaniment
Provided by Tony Tobin
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 22
Steps:
- For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
- Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.
- Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
- For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don't knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.
- Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.
- Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.
Nutrition Facts : Calories 825 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 0.88 milligram of sodium
COUNTRY-STYLE PEPPERED PORK AND BREAD STUFFING
Categories Onion Pork Side Bake Thanksgiving Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spread bread on 2 large rimmed baking sheets. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer to large bowl.
- Melt butter with oil in heavy large skillet over medium-high heat. Add onions and celery and sauté until tender, about 8 minutes. Add sage; saut) 1 minute. Add wine. Boil until wine evaporates, about 1 minute. Add pork and cook until brown and cooked through, breaking up with back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate pork mixture.)
- Stir pork mixture, parsley and celery leaves into bread cubes. Whisk eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
- To bake stuffing in turkey:
- Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.
- To bake all of stuffing in baking dish:
- Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.
QUICK LEMON-PARSLEY PORK CHOPS
Add this zesty pork-chop recipe to your weeknight rotation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Mince lemon zest; combine in a small bowl with parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Heat oil in a large skillet over high heat. Season pork chops on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.
- Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon-parsley mixture.
Nutrition Facts : Calories 373 g, Fat 29 g, Protein 26 g
COUNTRY PORK AND PARSLEY COBBLER
As we're heading towards autumn again I started to go through my 'Winter Warmers' recipes and thought I should share this one, a warming casserole dish and one pot meal. I found the recipe some time ago in a low cholesterol and low fat cookbook. I usually leave out the celery and add more leek and carrots instead, as I don't like celery. (UK tomato puree = US tomato paste, swede = rutabega and you can use sour cream or creme fraiche instead of the fromage frais, if you can't get any.)
Provided by -Sylvie-
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet, heat the oil and fry the pork until lightly browned.
- Add the vegetables and stir over a medium heat until they start to color lightly.
- Pour into a large casserole dish and add the stock, tomato puree, parsley and pearl barley.
- Mix well.
- Season with salt and pepper to taste.
- Cover and place in a preheated oven (180 C/350 F/Gas 4) for about 1-1 1/4 hour, until the vegetables and pork are tender.
- For the Cobbler topping, sift the flour and baking powder with seasoning into a large bowl.
- Stir in the fromage frais and the chopped parsley.
- Add enough cold water to mix a soft but not sticky dough.
- On a lightly floured surface roll out the dough until it's about 1cm thick.
- Cut dough into 12-16 triangles.
- take the casserole out of the oven and raise the temperature to 220 C/425 F/Gas 7.
- Top the casserole with the dough triangles, making sure the edges overlap.
- Bake uncovered for another 15-20 minutes, until the dough has risen and has turned golden.
Nutrition Facts : Calories 557.4, Fat 25.4, SaturatedFat 8.5, Cholesterol 80.6, Sodium 856.7, Carbohydrate 53.1, Fiber 6.4, Sugar 6.8, Protein 28.5
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