Gingered Pork With Peaches Recipes

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GRILLED ROSEMARY GINGER PORK TENDERLOIN AND PEACHES



Grilled Rosemary Ginger Pork Tenderloin and Peaches image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 14

2/3 cup olive oil
1/3 cup sherry vinegar
1 1/2 tablespoons peeled, grated fresh ginger
1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish
2 teaspoons sugar substitute (recommended: Splenda)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 (12-ounce) pork tenderloins, trimmed
2 firm-ripe peaches, pitted and halved
4 yellow grape or Compari tomatoes, cored and halved
12 radicchio leaves
6 cups cut romaine lettuce (about 1 large head)
1/4 cup crumbled Gorgonzola

Steps:

  • Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade.
  • When ready to cook, build a charcoal fire or preheat gas grill
  • Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal.
  • Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds.
  • To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve.

Nutrition Facts : Calories 437 calorie, Fat 27 grams, SaturatedFat 6 grams, Carbohydrate 10.7 grams, Fiber 2.3 grams

PORK WITH PEACHES



Pork with Peaches image

This fruit and meat combo is great. Give it a bash as it makes a really good change to plain old roast pork.

Provided by Jamie Oliver

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 10

1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C/gas 7).
  • Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
  • Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
  • Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
  • When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.

PEACHY GINGER PORK



Peachy Ginger Pork image

Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
1 medium sweet red pepper, julienned
1 cup canned sliced peaches in extra-light syrup
1/2 cup reduced-sodium chicken broth
1/3 cup peach spreadable fruit
1 tablespoon Dijon mustard
2 teaspoons minced fresh gingerroot

Steps:

  • Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GINGER PORK



Ginger Pork image

Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 4

Number Of Ingredients 12

1 pound boneless pork loin, cubed
½ cup all-purpose flour
1 ½ tablespoons peanut oil
¼ cup chicken broth
¼ cup water
2 tablespoons soy sauce
1 tablespoon sherry
2 tablespoons thinly sliced green onion
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon ground ginger
salt and pepper to taste

Steps:

  • Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
  • In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.

Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

QUICK GINGER PORK



Quick Ginger Pork image

My husband and I are empty nesters. It was a challenge learning to cook for just two again, but recipes like this give us delicious scaled-down dinners. -Esther Johnson Danielson, Lawton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound pork tenderloin, cut into thin strips
1 tablespoon canola oil
1 garlic clove, minced
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon sugar
1/8 to 1/4 teaspoon ground ginger
1/2 cup cold water
1-1/2 teaspoons cornstarch
Hot cooked rice, optional
Optional: Thinly sliced green onions and toasted sesame seeds

Steps:

  • In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.

Nutrition Facts : Calories 216 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 621mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

SAUTEED PORK WITH GINGER & GARLIC



Sauteed Pork With Ginger & Garlic image

Another meal that I think is quick and tasty, and better than take-aways. Prep time includes marinating time.

Provided by JustJanS

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

500 g pork shoulder, thinly sliced
3 tablespoons soy sauce
3 tablespoons sake
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
2 tablespoons vegetable oil

Steps:

  • Cut the pork into 2 inch pieces.
  • Combine soy, sake, ginger and garlic.
  • Marinate the meat in this mixture (for no more than 15 minutes or it will toughen).
  • Heat the oil in a large frypan, and saute the drained pork over a high heat until slightly brown; then turn and saute at medium heat.
  • Add the reserved marinade, and cook for 1-2 minutes.
  • Serve with rice, and sauteed Asian vegetables.
  • *Wealso use this marinade for chicken for the BBQ.

PORK CHOPS IN PEACH AND GINGER SAUCE



Pork Chops in Peach and Ginger Sauce image

Make and share this Pork Chops in Peach and Ginger Sauce recipe from Food.com.

Provided by Miss Annie

Categories     Pork

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops, 1 inch thick
salt and pepper
2/3 cup peach jam or 2/3 cup peach preserves
2 tablespoons chopped fresh ginger
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce

Steps:

  • Grease a shallow baking dish large enough to hold the chops.
  • Season the chops with salt and pepper.
  • In a bowl stir together the jam, ginger, wine vinegar, and Worcestershire sauce.
  • Pour this mixture over the chops and let them marinate for 1 hour.
  • During this time, turn them once and spoon the sauce over the top.
  • Cover the baking dish and bake the chops, in marinade for 25 minutes.

PEACHES IN GINGER SYRUP



Peaches in Ginger Syrup image

Categories     Ginger     Brunch     Dessert     Quick & Easy     Peach     White Wine     Spring     Summer     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

3/4 cup dry white wine
3/4 cup water
3/4 cup sugar
3/4 (2-inch) piece fresh ginger, coarsely grated
3/4 pound peaches (8)
2 tablespoons fresh lemon juice

Steps:

  • Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
  • While syrup is simmering, slice peaches and toss with lemon juice.
  • Pour hot syrup through a fine sieve onto peaches, then stir.
  • Let stand 20 minutes.

SKILLET MEATBALLS WITH PEACHES, BASIL AND LIME



Skillet Meatballs With Peaches, Basil and Lime image

You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.

Provided by Melissa Clark

Categories     dinner, weekday, meat, meatballs, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 13

1 1/2 tablespoons finely grated or minced fresh ginger
3 garlic cloves, grated or minced
1 1/4 teaspoon ground cumin, plus more for serving
1 1/4 teaspoons kosher salt, plus more as needed
1 pound ground pork (or turkey or chicken, or vegan meat)
1/3 cup panko or other plain bread crumbs
3 tablespoons finely chopped fresh basil, plus basil leaves for serving
2 tablespoons extra-virgin olive oil
2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
1/4 cup thinly sliced white or red onion, or scallions
1 lime, halved
White rice or coconut rice, rice noodles, or crisp salad greens, for serving

Steps:

  • In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1 1/4-inch balls.
  • Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
  • Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
  • Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
  • Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
  • Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

GINGER CHICKEN WITH PEACHES AND ONION



Ginger Chicken with Peaches and Onion image

The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked white rice, for serving

Steps:

  • Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
  • Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
  • Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE



Grilled Pork Tenderloin with Fresh Peach and Ginger Sauce image

Categories     Fruit     Ginger     Pork     Marinate     Kid-Friendly     Peach     Summer     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 12

1 tablespoon vegetable oil
1 cup chopped onion
5 tablespoons sugar
1 1/2 cups dry red wine
3/4 cup reduced-sodium soy sauce
1/4 cup balsamic vinegar
2 1/2 tablespoons finely chopped peeled fresh ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon coarsely ground black pepper
3 14- to 16-ounce pork tenderloins
3 medium peaches, blanched in boiling water 1 minute, peeled, pitted, chopped
2 tablespoons chopped fresh chives

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
  • Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
  • Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
  • Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.

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Instructions. In a large glass bowl, combine peaches, lemon juice, and water. In a large stainless-steel saucepan, combine cloves, peppercorns, ginger, sugar, and vinegar. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium, and simmer for 5 minutes. Add peaches, and increase heat to medium-high.
From tasteofthesouthmagazine.com


PORK CHOPS WITH PEACH-GINGER CHUTNEY - RECIPE - FINECOOKING
Discard any remaining flour. Heat the oil in a large (12-inch) skillet over medium heat. Arrange the pork chops in a single layer and cook, turning once, until deep golden-brown all over and cooked through, about 12 minutes total. Mash the peach chutney with a potato masher until slightly chunky. Season to taste with salt and pepper.
From finecooking.com


PORK CHOP PEACHES - RECIPES - PAGE 2 | COOKS.COM
Preheat oven to 375°F. Make pocket in chops for stuffing. Meanwhile, lightly brown ... syrup from curried peaches, continuing baking 10 to ... Baste occasionally until done. Ingredients: 9 (cheese .. juice .. onion .. salt ...) 12. GLAZED SMOKED PORK CHOPS. Place …
From cooks.com


GRILLED PORK CHOPS WITH FRESH PEACH GINGER SAUCE - KAREN MANGUM
2014-08-21 Grill the pork chops about 5-6 minutes on each side or until the internal temperature is about 150 to 155 degrees. Remove from the grill and allow to rest 10 minutes before serving. For the Fresh Peach Ginger Sauce: Melt butter in a medium saucepan over medium heat. Add green onions and cook, stirring frequently until softened, about 5 minutes.
From karenmangum.com


GINGER PEACHES RECIPE | RECIPELAND
Ready In: 40 min. Makes 4 servings, 252 calories per serving Ingredients: peaches, sugar, water, peach wine, crystallized ginger (candied) Don't miss another issue… weekly recipe ideas, juicy pics, free delivery.
From recipeland.com


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