Pork Casserole With Lemon And Rosemary Recipes

LEMON-ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

STICKY LEMON PORK

Steps:

• Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
• Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.

PORK CASSEROLE WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 350'.
• In a heavy skillet, heat oil, add pork cubes and brown on all sides.
• Transfer to a buttered 2 quart or larger baking dish.
• Mix stock, lemon juice, garlic, rosemary, salt and pepper and pour over pork cubes.
• Cover and Bake at 350' for 1 hour or until pork is tender.
• Add vegetables, stir and cover again. Bake 15-30 Minutes or until vegetables are heated through.

PORK TENDERLOIN WITH MUSTARD, LEMON AND ROSEMARY

Steps:

• Rub the entire tenderloin with the dry mustard and place in a shallow dish.
• Combine the remaining ingredients in abowl. Pour the marinade over the pork, cover and marinate at room temperature for half an hour or more.
• Turn the tenderloin several times during this period.
• Pat the tenderloin dry with paper towels and put it on the barbecue. Grill over low to medium heat for approximately 30 minutes. Turn and baste with the marinade often.

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD

Steps:

• Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
• Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
• Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.