Loin Of Pork With Bay Leaves Recipes

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BAY-LEAF-CRUSTED PORK ROAST



Bay-Leaf-Crusted Pork Roast image

This scrumptious pork roast is the highlight of any dinner -- and it's simple to make. Pair it with Butternut Squash and Apple Puree and Green Bean and Fennel Salad with Pecans to make an elegant meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h50m

Number Of Ingredients 8

8 cloves garlic, peeled
8 dried bay leaves
Coarse salt and ground pepper
4 medium onions, peeled (root ends left intact), each cut into 8 wedges
3 tablespoons olive oil
1 pork rib roast with 8 ribs (4 1/2 to 5 pounds), backbone removed, ribs Frenched (see Note below)
2 cups fresh parsley leaves
1 cup Dijon mustard

Steps:

  • Preheat oven to 375 degrees. Using a chef's knife, finely chop garlic and bay leaves together. Gather into a pile; sprinkle with 2 teaspoons coarse salt and 1/2 teaspoon ground pepper. Using the flat side of the knife blade, mash mixture into a paste. Set aside.
  • On a large rimmed baking sheet, toss onions with 2 tablespoons oil; season with salt and pepper. Push onions to the edges of baking sheet.
  • Place pork in center of sheet, fatty side up; rub top with remaining tablespoon oil, and press on garlic mixture, coating evenly.
  • Roast, dabbing occasionally with pan juices, until an instant-read thermometer inserted in center of meat (avoiding bones) registers 140 degrees (temperature will rise 10 to 15 degrees as roast rests), 65 to 75 minutes. (If browning too quickly, tent loosely with aluminum foil.) Transfer roast and onions to serving platter; let rest, loosely covered with foil, about 10 minutes.
  • Meanwhile, in a food processor, blend parsley and mustard until smooth; season with salt and pepper.
  • Cut roast into chops, and serve with mustard sauce.

CHORIZO-STUFFED PORK LOIN



Chorizo-Stuffed Pork Loin image

Provided by Jose Garces

Categories     main-dish

Time P1DT1h45m

Yield 6 servings

Number Of Ingredients 31

Kosher salt
4 to 6 pounds bone-in pork loin, trimmed, chine bone removed
3 dried Nora chiles
6 dried ancho chiles
2 cups hot water
1 tablespoon roughly chopped garlic
1 tablespoon honey
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon toasted ground black pepper
1/2 cup extra-virgin olive oil
1 stick (8 tablespoons) butter, at room temperature
12 ounces chorizo Bilbao sausage (semi-cured chorizo)
2 tablespoons toasted pine nuts, for garnish
2 cups arugula leaves, for garnish
Chimichurri, recipe follows, for serving, optional
Tamal en Cazuela, recipe follows, for serving, optional
1/2 cup white wine vinegar
1 teaspoon chile flakes
3 bay leaves
2 cloves garlic
1 cup chopped fresh parsley
1 cup chopped fresh oregano
1 cup extra-virgin olive oil
Kosher salt
5 tablespoons butter
Kernels cut from 3 ears fresh white sweet corn or 2 cups thawed frozen white corn kernels
5 1/2 cups chicken stock
1 cup white cornmeal
1/2 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

  • In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using.
  • To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool.
  • In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature.
  • Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours.
  • Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving.
  • Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired.
  • In a blender, combine the white wine vinegar, chile flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste.
  • Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so.
  • Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture.

ROAST PORK TENDERLOIN WITH PRUNES AND BAY LEAVES



Roast Pork Tenderloin with Prunes and Bay Leaves image

A fabulous way to prepare a pork tenderloin, assuming it doesn't get overcooked. I'm particularly fond of pork and bay leaves, and the stuffing of sweet prunes is a delicious addition. From Rozanne Gold, a favorite cookbook author. Cook time includes soaking time.

Provided by sugarpea

Categories     Pork

Time 1h

Yield 1-1 1/2 pound roast, 4 serving(s)

Number Of Ingredients 4

8 bay leaves
15 large pitted prunes
1 1/2 lbs pork tenderloin
salt & freshly ground black pepper

Steps:

  • In a bowl, pour boiling water over the bay leaves and prunes; set aside for 15 minutes; preheat oven to 400°.
  • Cut a 1" slit along the length of the roast, leaving 1" uncut on each end; drain bay leaves and prunes and pat dry with paper towels.
  • Place prunes tightly in bottom of slit; crumble 1 of the bay leaves and sprinkle it over the prunes; roll the roast and tie it tightly with string every 1".
  • Season with salt and pepper; place the remaining bay leaves under the string; coat roasting pan with cooking spray, roast to desired doneness or 30-35 minutes; rest the roast 5-10 minutes before slicing, removing bay leaves.

Nutrition Facts : Calories 307.3, Fat 9.3, SaturatedFat 3.2, Cholesterol 112.3, Sodium 84, Carbohydrate 20.2, Fiber 2.3, Sugar 12, Protein 35.6

ROAST LOIN OF PORK



Roast Loin of Pork image

Great holiday main dish. Just marinate the night before and roast!

Provided by Karen Fazio

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 14h15m

Yield 10

Number Of Ingredients 10

2 ½ pounds pork roast
3 cloves garlic, sliced
2 ½ cups white wine
3 tablespoons lemon juice
¼ cup olive oil
3 onions, chopped
2 bay leaves
1 tablespoon dried thyme
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
  • Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and a thermometer reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 212.7 calories, Carbohydrate 5.9 g, Cholesterol 39.7 mg, Fat 9.9 g, Fiber 0.7 g, Protein 13.7 g, SaturatedFat 2.2 g, Sodium 338 mg, Sugar 2.2 g

PORK LOIN WITH LINGONBERRY SAUCE



Pork Loin With Lingonberry Sauce image

From Taste Book site. Posting for ZWT6. Timings based on slow cooker but could be fixed in oven-suggest you use a meat thermometer as pork is so easy to over cook and turn out dry. Am wondering if a pork shoulder would be better cut of meat for oven approach? But not the slow cooker b/c a pork shoulder is an odd shape the the higher part probably would not done at the same time as the bottom section. About the crock pot timing, I would refer to what had worked for me in the past.

Provided by WiGal

Categories     Pork

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs pork loin, boneless
1 tablespoon rapeseed oil
2 tablespoons Dijon mustard
1/2 teaspoon thyme, dried
1/2 teaspoon oregano, dried
salt, to taste
pepper, to taste
1 bay leaf
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup beef broth
3 garlic cloves, halved
1/2 cup ruby port or 1/2 cup grape juice
1/2 cup chicken stock
1/2 cup whipping cream
1/2 teaspoon thyme, dried
1/2 cup raspberry jam or 1/2 cup blackberry jam
1 tablespoon red wine vinegar
1/2 teaspoon orange peel, grated
salt, to taste
pepper, to taste

Steps:

  • Brown pork in oil-wipe out oil if any left and you are using same pan for roasting.
  • Place meat in either a roasting pan or crock pot (line your crock pot).
  • Spread onto meat---mustard, sprinkle with thyme, oregano, salt and pepper, and top with bay leaf.
  • Add port/grape juice, stock, and garlic.
  • Roast 1 hour and 10 minutes at 350 degrees fahrenheit-then check the temperature with meat thermometer or cook in crock pot on low for 6-8 hours. Concerning the crock pot timing it depends upon your crock pot size and model, I would go with almost 8 hours as mine is old one.
  • Let the pork REST tented with foil for 15 minutes before slicing, or it will be DRY for sure.
  • RESERVE juices into sauce pan that is SEPARATE from sauce.
  • SAUCE:.
  • Get out second pan-boil port/juice till reduced by half-estimating 5 minutes-depends upon size of pan and heat level.
  • Start to boil reserved juices from meat to degrease.
  • Add cream and thyme to port or juice; boil 5 minutes; stir in your choice of jam, vinegar, and orange peel; add degreased pan juices to sauce.
  • Taste and season with salt and pepper.
  • Slice pork thinly and serve with sauce.

Nutrition Facts : Calories 699.5, Fat 39.6, SaturatedFat 15.7, Cholesterol 163.9, Sodium 247.6, Carbohydrate 26.3, Fiber 0.5, Sugar 16.7, Protein 46.7

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC



Roast Loin of Pork With Caraway, Lemon and Garlic image

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 6-chop loin of pork on the bone (about 5 1/2 pounds), rind scored and bone cracked so that chops cut off easily
2 cloves garlic, peeled
1 teaspoon kosher or Maldon salt, more as needed
1/8 teaspoon ground cloves
1/2 teaspoon caraway seeds
1 tablespoon lemon juice
1 teaspoon hot chili oil or olive oil
Freshly ground black pepper
2 bay leaves
1 tablespoon olive oil
1 onion, sliced into about 6 disks
6 small eating apples

Steps:

  • Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
  • Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
  • Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
  • To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams

PORK LOIN WITH LEMON AND FRIED SAGE LEAVES



Pork Loin With Lemon And Fried Sage Leaves image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 16

2 loins of pork, 2 1/2 pounds each
Apple cider or cranberry juice to cover (about 3 cups)
2 tablespoons fresh rosemary leaves
1 teaspoon thyme leaves
1 cinnamon stick
2 bay leaves
1/2 cup coarse sea salt
Sea salt and freshly ground pepper to taste
2 tablespoons olive oil
2 onion, sliced
2 cloves garlic, minced
1 tablespoon fresh rosemary leaves
1 cup dry white wine
2 lemons, sliced
Large bunch fresh sage leaves
About 1/2 cup vegetable oil

Steps:

  • Put the pork loins in a shallow, nonreactive dish and pour on enough cider to cover them. Add the rosemary leaves, thyme, cinnamon stick, bay leaves and salt. Mix well and cover with plastic wrap. Refrigerate for 24 hours, turning the loins two or three times.
  • Remove the pork loins from the cider brine and pat them dry with paper towels. Season them with salt and pepper and brown them on all sides on a preheated grill or in a heavy cast-iron pan or casserole on top of the stove.
  • Heat the olive oil and sauté the onions and garlic in a heavy casserole big enough to hold the loins (if you browned the pork on top of the stove, you can use the same casserole. It must have a tight-fitting lid). Add the rosemary and white wine and bring to a boil, scraping up the cooking juices. Add the loins and lemon slices, cover and roast for about 20 minutes, turning frequently. If the liquid evaporates too quickly, add a little water. The pork is done when it reaches an internal temperature of 155 degrees. Remove the casserole from the oven and allow the pork to cool in the cooking juices.
  • Meanwhile, fry the sage leaves a few at a time in the vegetable oil. Drain them on paper towels and sprinkle them with sea salt.
  • Remove the pork loins from the cooking juices and cut them in thin slices. If necessary, boil down the cooking juices so they coat the back of a spoon, like a glaze. Arrange the pork on a serving platter and trickle the cooking juices in a line down the center of the slices. Garnish with the lemon slices. Cover the dish with plastic wrap and keep it in a cool place (not the refrigerator) if you are eating it within a few hours. Just before serving, season with salt and pepper to taste and sprinkle with the sage leaves.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 11 grams, Sodium 1096 milligrams, Sugar 11 grams, TransFat 0 grams

BRAISED PORK LOIN WITH PEARS



Braised Pork Loin with Pears image

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     Pork Recipes

Number Of Ingredients 14

2 tablespoons coarse salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground mustard
1/4 teaspoon plus a pinch of ground allspice
1 boneless pork loin, about 2 pounds, tied
2 tablespoons vegetable oil
2 cups dry white wine, such as Sauvignon Blanc
2 bay leaves
15 small orange, red, and yellow carrots, peeled, trimmed if desired
15 red pearl onions
10 small parsnips, trimmed and peeled
3 garlic cloves, crushed with the flat side of a large knife
6 red d'Anjou pears

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.

BRINED PORK LOIN WITH ONION, RAISIN, AND GARLIC COMPOTE



Brined Pork Loin with Onion, Raisin, and Garlic Compote image

Categories     Garlic     Herb     Onion     Pork     Marinate     Roast     Raisin     Fall     Brine     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

8 cups water
1/2 cup coarse salt
1/2 cup (packed) golden brown sugar
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
3 bay leaves
1 center-cut boneless pork loin roast (about 4 pounds)
1 tablespoon olive oil
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
Onion, Raisin, and Garlic Compote

Steps:

  • Combine first 7 ingredients in heavy large pot. Bring to simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat. Cool to room temperature. Transfer brine to very large bowl. Add pork (weight pork with plate to keep below surface). Cover; refrigerate over-night. Drain pork. Return pork to bowl; cover with water (weight pork with plate). Soak at room temperature 2 hours.
  • Position rack in top third of oven and preheat to 350°F. Drain pork. Pat dry. Transfer to rack set in large roasting pan. Rub pork all over with oil. Sprinkle with fresh herbs, pressing to adhere. Sprinkle with pepper. Roast until thermometer inserted into center of pork registers 150°F, about 1 hour 40 minutes. Transfer pork to cutting board; tent with foil. Let stand 10 minutes.
  • Cut pork into 1/4- to 1/2-inch-thick slices. Serve with compote.

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From abelandcole.co.uk


TRY A LITTLE TENDERNESS…PORK ROAST WITH VINEGAR & BAY LEAVES
2008-01-12 Turn the burner down to medium low and salt the meat. Crush the peppercorns with a meat mallet and add them, the bay leaves and the vinegar. Loosen any crusty bits from the bottom of the pot, bring the liquid up to a simmer and then cover the pot tightly and let it simmer for 2 to 3 hours. Occasionally lift the lid and prod the meat with a fork ...
From yogageek.wordpress.com


THE BEST OVEN PORK LOIN RECIPE WITH BUTTERMILK + CREAM
2019-12-15 2 bay leaves; 1/4 teaspoon ground nutmeg; 3/4 teaspoon red pepper flake; 1 bunch fennel fronds; 1 bunch fresh sage leaves; 1 bunch fresh rosemary ; Directions: Preheat oven to 300. Rinse and pat dry the pork loin, brush the pork loin with a tablespoon of canola, season the pork loin liberally with flaky sea salt and freshly cracked black ...
From awortheyread.com


ROAST PORK LOIN WITH POTATOES AND CARROTS RECIPES - YUMMLY
2022-04-26 Roast Pork Loin or Chicken with Apples, Onions and Potatoes Rachael Ray Show. onions, black peppercorns, flour, pepper, salt, worcestershire and 20 more.
From yummly.com


ORANGE AND BAY ROTISSERIE CRACKLING PORK WITH HERBY POTATO …
Directions. Slice into the pork joint at 2cm intervals, cutting almost all the way through but not quite (so it looks like a garlic baguette!!). Season each slice with a little salt and pepper, add a slice of orange, a few bay leaves and some slices of garlic and then press it back together. Take 4-6 long metal skewers and insert them through ...
From napoleon.com


ROASTED PORK LOIN - HEALTHY SEASONAL RECIPES
2020-12-11 Brine The Pork. Step 1: Tie The Pork. Use kitchen twine to tie the loin, in about four places, along the length of the roast. The ties will serve to tighten the meat from a flattened loaf-shape into a more circular cylinder shape. This will help …
From healthyseasonalrecipes.com


ROASTED PORK TENDERLOIN WITH BACON, BAY LEAVES, AND A MAPLE
Preheat oven 400F'. Place bay leaves, garlic and salt together on a cutting board and mince. Add the lemon zest to the pile of bay and garlic and mix it together. Spread the bay leaf mixture all over the outside of the tenderloin, coating it evenly. Wrap the bacon, one slice at a time around the pork until the entire tenderloin is wrapped in bacon.
From more.ctv.ca


BAY LEAF PORK - RECIPES | COOKS.COM
Prepare vegetables; peel and slice ... vegetables; reserve. Cut pork into 2 inch pieces and ... teaspoon salt, pepper, bay leaf and flour; mix well. Add ... stirring until well combined.
From cooks.com


PORK CHOPS MARINATED WITH BAY LEAVES & LEMON - RECIPE
Heat the oven to 375°F. Season the pork chops on both sides with salt and pepper, reserving the strips of lemon peel, setting a bay leaf on top of each chop. In a large ovenproof sauté pan, heat the butter and remaining 1 Tbs. olive oil over medium-high heat. When the butter is foaming, add the pork chops (bay leaf side down) and sauté to a ...
From finecooking.com


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