30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS
This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
- Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
- While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
- Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.
PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
OLIVE GARDEN ROAST PORK LOIN WITH GRAPES AND WINE
Make and share this Olive Garden Roast Pork Loin With Grapes and Wine recipe from Food.com.
Provided by Xiola Blue
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix garlic, sage, salt, pepper and tbsp of oil in mixing bowl; evenly coat pork loin.
- Coat large baking pan with 2 tbsp of oil.
- Place pork loin in baking pan; cover pan with aluminum foil.
- Place in oven and roast for 45 minutes or until middle of pork loin reaches 140°F.
- Remove foil; roast additional 15 minutes or until well browned.
- Remove pork loin from pan and place on cutting bord.
- Let stand 10 minutes.
- Place empty baking pan on stovetop over medium heat.
- Add wine.
- Using spatula, scrape bottom of pan to release drippings.
- Add grapes; cook until soft and wine is reduced by half.
- Slice pork loin into 1/2 in slices.
- Place on serving platter.
- Pour grapes and sauce over pork.
- Serve immediately.
Nutrition Facts : Calories 925.5, Fat 56.5, SaturatedFat 16.8, Cholesterol 214.3, Sodium 1048.2, Carbohydrate 23.5, Fiber 1.4, Sugar 18.2, Protein 68.3
ROAST PORK WITH CRUSHED GRAPES, MARSALA & JUNIPER
Try Diana's autumnal roast pork recipe, made with crushed grapes, marsala wine, rosemary and juniper berries. It's a lovely dish for long, lazy Sunday lunches
Provided by Diana Henry
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 9
Steps:
- Unroll the pork and lay it on a board, flesh-side up. Make incisions all over the meat with a sharp knife, then push the slivers of garlic into the incisions. Crush the salt, peppercorns, rosemary and juniper berries roughly using a pestle and mortar, then stir in the olive oil. Rub the seasoning mix into the pork, again on the flesh-side, pushing bits inside the incisions. Put in a dish, cover and chill overnight.
- The next day, remove the pork from the fridge and allow it to come to room temperature. Heat the oven to 220C/200C fan/gas 7. Roll the loin firmly, keeping as much of the seasoning inside as you can, then tie it at intervals with kitchen string. Put it skin-side up in a heavy roasting tin and season all over. Roast for 25 mins, then reduce the oven to 200C/180C fan/gas 6.
- Pull half the grapes from their stems, cut the rest of the bunch into sprigs, and add them all to the roasting tin with 250ml of the marsala. Continue roasting for 1 hr. Test the meat: the juices should run clear when the flesh is pierced to the centre with a metal skewer (or see tip, below). Remove the pork from the tin, along with the grapes that are on sprigs, and put them on a warmed serving platter. Cover and leave to rest for 15 mins.
- Set the roasting tin over a medium heat, add the remaining marsala and crush the loose grapes into the juices. Boil until you have a slightly syrupy mixture. Serve the pork with the marsala sauce and the sprigs of roasted grapes.
Nutrition Facts : Calories 761 calories, Fat 49 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 1.5 milligram of sodium
ROAST PORK LOIN WITH APPLE ROSEMARY GLAZE ( OLIVE GARDEN )
This is from the Olive Garden website. It's super-easy and yummy. The sweet glaze goes over big with my kids.
Provided by LA286570
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For the porkloin:.
- Preheat oven to 375°F.
- Rub outside of porkloin with olive oil and sprinkle lightly with salt and black pepper.
- Place pork on a baking rack with a sheet pan underneath and put it oven.
- Roast for approximately 45 minutes or until the internal temperature reaches 165°F.
- Let pork rest for five minutes before slicing.
- For the glaze:.
- In a saucepan combine apple juice, rosemary and sugar.
- In a separate cup mix cornstarch and water.
- Bring apple juice mixture to a boil and whisk in cornstarch mixture to thicken. Remove from heat.
- Spoon glaze over sliced pork loin to finish.
Nutrition Facts : Calories 616.3, Fat 35.3, SaturatedFat 11.5, Cholesterol 136.1, Sodium 98.7, Carbohydrate 27.1, Fiber 0.2, Sugar 22.6, Protein 45.2
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