FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE
Steps:
- In a large shallow baking dish, stir together miso, 1/2 cup lemon juice, and marmalade; season with salt and pepper. Set aside 1/2 cup glaze. Add pork to dish, turning to coat; let marinate for 15 minutes.
- Preheat oven to 475 degrees. Heat a large skillet over high heat; add olive oil and slab bacon, cooking until fat is rendered. Add fennel and onion; cook until fennel begins to soften, about 10 minutes. Add tarragon and garlic; cook for 2 minutes. Drain excess fat, if necessary, and discard tarragon. Add sugar, and cook until dissolved. Add vermouth, and using a wooden spoon, scrape up any browned bits; reduce until almost dry. Add remaining juice of 1 lemon, red pepper, and fennel seeds; cook until dry. Remove from heat, and toss with zest; set aside.
- Remove pork from marinade, and pat dry to remove excess marinade; discard marinade. Place pork on a work surface, cut side up; season with salt and pepper. Evenly spread fennel mixture over pork; roll to enclose. Using butcher's twine, tie pork every 1 1/2 to 2 inches.
- Place pork in a 9-by-13-inch roasting pan fitted with a rack. Rub pork with olive oil; season with salt and pepper. Roast until browned, 20 to 25 minutes. Reduce to 350 degrees and continue cooking until an instant-read thermometer inserted into the thickest part registers 130 degrees, 15 to 20 minutes; cover with parchment paper-lined foil if browning too quickly.
- Increase oven temperature to 550 degrees. Brush pork with reserved glaze. Continue to cook until dark brown, 5 to 8 minutes.
- Transfer pork to a serving platter. Cover with parchment paper-lined foil, and let rest for 10 to 20 minutes. To serve, slice pork into 1/4-inch-thick pieces.
LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
- Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
- Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.
PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE
A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.
Provided by Love2cook2
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
- Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
- Remove the cover and allow the meat and juices to stand for 10 minutes.
- To serve, slice the meat and drizzle with pan juices.
- If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g
PORK LOIN WITH ORANGE MARMALADE GLAZE
Not sure where this recipe came from, but I cooked it at the beach one summer with a friend and it became a tradition every time we returned (and lots of times at home, inbetween). This is a savory roast. The marmalade and white wine bring out the flavor and juiciness of the roast but don't overpower with sweetness.
Provided by Epi Curious
Categories Pork
Time 1h40m
Yield 6 , 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Place the pork loin on a rack in a shallow roasting pan. Brush meat with the olive oil and then sprinkle with salt, pepper and rosemary. Pour the wine and water into the roasting pan. Roast for 1 hour.
- Remove the pan from the oven and spoon 1/2 cup of pan drippings into a small bowl. Add the marmalade and mix well. Pour this mixture over the meat and return it to the oven.
- Continue roasting the meat for 35 to 45 minutes, basting it 2 to 3 times with the pan drippings, until a meat thermometer reaches 160 degrees F.
- Let the meat rest 15 minutes before serving. Skim any fat from the pan drippings and serve with the roast.
Nutrition Facts : Calories 671.8, Fat 27.8, SaturatedFat 9.6, Cholesterol 214.5, Sodium 171.4, Carbohydrate 18.8, Fiber 0.2, Sugar 16.4, Protein 75.9
MISO-GLAZED PORK TENDERLOIN RECIPE - (5/5)
Provided by Amanda26
Number Of Ingredients 8
Steps:
- In small saucepan, bring miso paste, honey, garlic, vinegar, sesame oil and 3/4 cup water to boil; reduce heat and simmer until reduced to 1/3 cup, about 8 minutes. Meanwhile, in large ovenproof skillet, heat vegetable oil over medium-high heat. Sprinkle pork with pepper, sear until browned all over, about 7 minutes. Remove 1 tbsp of the miso mixture and brush over pork, reserving remainder. Roast in 400 F oven until juices run clear when pork is pierced and just a hint of pink remains inside, about 16 minutes. Let stand for 5 minutes before slicing. Serve drizzled with remaining miso mixture.
GLAZED AND STUFFED PORK TENDERLOIN
I couldn't find the perfect glazed and stuffed pork tenderloin, so I decided to give it a try on my own. This recipe is awesome!
Provided by TPATNO
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h45m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut a lengthwise slit 3/4 of the way through pork tenderloin and spread tenderloin open. Pound the meat flat and to 1/4-inch thickness with a meat mallet.
- Heat canola oil in a large skillet over medium heat and brown the flattened tenderloin in the hot oil, about 5 minutes per side. Transfer tenderloin to a plate.
- Heat butter in skillet over medium heat and cook and stir celery and onion in the hot butter until tender, about 8 minutes. Stir bread crumbs, parsley, 1 teaspoon garlic powder, rosemary, salt, and black pepper into the celery and onions.
- Open the tenderloin and spread the bread crumb mixture over the meat to within 1/2 inch of the edge. Fold the tenderloin over the stuffing and tie together with kitchen string; place into a shallow roasting pan.
- Stir cranberry jam, jalapeno pepper jam, garlic, and garlic powder together in a bowl; spread mixture over the tenderloin.
- Bake in the preheated oven until the jam mixture has baked into a glaze and an instant-read meat thermometer inserted into the middle of stuffing reads 160 degrees F (70 degrees C), 50 to 60 minutes. Let meat stand 5 minutes before untying and slicing.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 36.7 g, Cholesterol 78.5 mg, Fat 15.6 g, Fiber 2.1 g, Protein 23 g, SaturatedFat 6.1 g, Sodium 390.5 mg, Sugar 12.1 g
MARMALADE-GLAZED PORK TENDERLOIN
This is a fast and easy way to prepare pork tenderloin. You can use apricot jam in place of the marmalade. I saw this recipe being cooked on a morning TV show about 5 years ago. I believe it is from the Pantry Raid cookbook. I like to serve this with Balsamic-Orange Couscous.
Provided by heather in Ont
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat marmalade in small saucepan until melted. Remove from heat and stir marmalade with rosemary, mustard and garlic. Trim any excess gristle or fat from tenderloins and marinate tenderloin in marmalade mixture.
- Let stand for 30 minutes or up to 2 days, covered in refrigerator.
- Preheat oven to 400°F Sprinkle tenderloins evenly with salt and pepper and place on a rimmed baking sheet, turning the thin part of the tail up; under the thicker part of the loin.
- Place tenderloins in preheated oven and cook, basting liberally at least twice with pan drippings, for about 25 minutes, or until an instant read thermometer inserted into the meat registers 165°F
- Let rest for 5 minutes before slicing into medallions.
Nutrition Facts : Calories 413.1, Fat 12.4, SaturatedFat 4.3, Cholesterol 149.7, Sodium 612.1, Carbohydrate 27.6, Fiber 0.6, Sugar 24.1, Protein 47
More about "fennel stuffed pork loin with miso marmalade glaze recipes"
10 BEST GLAZED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
ORANGE-GLAZED STUFFED PORK TENDERLOIN RECIPE | LAND …
From landolakes.com
FENNEL, APPLE, AND SPINACH–STUFFED PORK LOIN - VICTORIA
From victoriamag.com
SIMPLE NOURISHED LIVING
From simple-nourished-living.com
MISO GLAZED PORK TENDERLOIN - RECIPE! - LIVE. LOVE.
From genabell.com
MUSTARD AND ORANGE MARMALADE GLAZED PORK • ESME SALON
From esmesalon.com
MARMALADE GLAZED PORK TENDERLOIN - CANOLAINFO
From canolainfo.org
MUSTARD-GLAZED PORK TENDERLOIN - ONCE UPON A CHEF
From onceuponachef.com
A SIMPLE BUT ELEGANT CHRISTMAS DINNER - ITALIAN STUFFED PORK …
From momsbistro.net
MARMELO-GLAZED PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
FENNEL-STUFFED PORK ROAST RECIPE | MYRECIPES
From myrecipes.com
JAPANESE MISO AND HONEY GLAZED PORK RECIPE - THE SPRUCE EATS
From thespruceeats.com
FENNEL-CRUSTED PORK TENDERLOIN - WILLIAMS SONOMA
From williams-sonoma.com
MISO-GLAZED PORK TENDERLOIN - CANADIAN LIVING
From canadianliving.com
FENNIKEL-FYLDT SVINEKøD MED MISO-MARMALADE-GLASUR | OPSKRIFTER …
From da.holidaysbeauty.com
FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE - RANS
From rans.ca
FENNEL STUFFED PORK LOIN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM FENNEL STUFFED PORK LOIN – PURELY PRIMAL
From purelyprimal.com
PORK LOIN YANG DIISI DENGAN ADAS DENGAN MISO-MARMALADE GLAZE
From id.holidaysbeauty.com
BACON WRAPPED PORK LOIN WITH MARMALADE GLAZE RECIPE
From thespruceeats.com
EASY MISO GLAZE (5 INGREDIENTS) – A COUPLE COOKS
From acouplecooks.com
FENNEL CRUSTED PORK LOIN WITH FIG BALSAMIC GLAZE - MANDY OLIVE
From mandyolive.com
FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE
From pinterest.com
10 BEST GLAZED PORK TENDERLOIN RECIPES - YUMMLY
From yummly.com
MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
From neighborfoodblog.com
MARMALADE PORK LOIN ROAST - ROTI N RICE
From rotinrice.com
FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE | RECIPE
BONELESS ROAST PORK LOIN WITH MARMALADE SAUCE - LIVING THE
From livingthegourmet.com
FRUIT-STUFFED PORK LOIN | RECIPE | PORK LOIN RECIPES, PORK LOIN ROAST ...
From pinterest.com
44 PORK RECIPES IDEAS IN 2021 | PORK RECIPES, RECIPES, PORK
From pinterest.ca
ORANGE MARMALADE PORK LOIN ROAST - THERESCIPES.INFO
From therecipes.info
VERMOUTH AND PORK LOIN RECIPES (9) - SUPERCOOK
From supercook.com
FENNEL-STUFFED PORK LOIN WITH MISO-MARMALADE GLAZE
From fooddiez.com
BEST DIANA HENRY RECIPES | HEALTHY MEAL IDEAS | DINNER PARTY …
From pinterest.ca
VERMOUTH AND FENNEL SEED RECIPES (10) - SUPERCOOK
From supercook.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