ROAST LOIN OF PORK WITH BLACK PUDDING STUFFING AND CIDER GRAVY
Pork and apple is a classic combination but the addition of black pudding in this recipe will really take your Sunday roast up a notch.
Provided by delicious. magazine
Categories Roast recipes
Yield Serves 6
Number Of Ingredients 24
Steps:
- For the stuffing, heat the oil in a medium frying pan, add the black pudding and fry for 2 minutes, turning the pieces occasionally, until lightly coloured and crisp. Scoop into a mixing bowl and set aside.
- Add the butter to the pan and, when it's melted, add the bacon and cook until lightly golden. Add the onion and celery, then fry gently for 5 minutes or until the onion is soft and lightly coloured. Add the apple and fry for a further minute. Add the mix to the bowl and leave to cool, then stir in the breadcrumbs, sage, thyme and some seasoning to taste. Stir in the egg to bind the mixture together.
- Lay the pork fat-side down on a board. The meat will be thicker on one side or both sides, so slice into these thick parts at an angle, then open them out like a book. The aim is to end up with a long, even rectangle that's easy to stuff and roll. Shape the stuffing into a fat cylinder and lay it down the middle, then tightly roll up the loin. Secure with kitchen string.
- Heat the oven to 230°C/210°C fan/gas 8. Lay the onion and carrot in a large roasting tin and sit the pork on top, fat side up. Season. Roast for 20 minutes, then turn the oven to 180°C/160°C fan/gas 4 and cook for 55 minutes more or until the internal temperature is 70-75°C when tested with a digital probe thermometer (when you pierce the thickest part of the meat the juices should run clear). Remove the pork from the oven and take out of the tin (discard the bones, if using). Put on a chopping board, cover loosely with foil and leave to rest for 10 minutes.
- To make the gravy, pour away the excess fat from the roasting tin, put over a medium heat and stir in the plain flour. Gradually stir in the cider, then stir in the jelly. Bring to the boil, scraping up the caramelised bits with a wooden spoon. Lower the heat slightly, then simmer until reduced by half. Stir in the chicken stock, then simmer until reduced to a well-flavoured gravy. Strain into a warmed gravy boat. Slice the pork and serve with the cider gravy.
Nutrition Facts : Calories 581kcals, Fat 25.6g (9.9g saturated), Protein 60.4g, Carbohydrate 23.2g (5.6g sugars), Fiber 1.3g
PORK WITH PLUM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
- Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
- Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.
Nutrition Facts : Calories 503, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 90 milligrams, Sodium 88 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 28 grams
PORK WITH BLACK PUDDING & ROASTED RHUBARB
A great dinner party dish that can be prepared 24 hours ahead, leaving just the sauce to prepare on the day
Provided by Good Food team
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Split the pork fillets lengthwise almost in half and open out like a book. Bash with a rolling pin to flatten, then sprinkle on all sides with salt, pepper and lemon juice. Fill the pork with the black pudding, folding the meat back over it to enclose it.
- Stretch the bacon rashers with the back of a knife, then wrap around the pork fillets, tucking the ends under the pork where possible. Transfer to a large roasting tin, drizzle with the oil, then roast for 30 mins.
- Meanwhile, heat the honey in a pan, then toss the rhubarb in the honey. Add to the roasting tin, then return to the oven for 10-12 more mins until the rhubarb is tender and the bacon nicely browned. Transfer the pork and rhubarb to a warm plate and keep warm while you make the sauce.
- Set the tin on the hob and add the stock. Bring to the boil, stirring to scrape all the pan juices from the base of the tin. Bubble for a few mins, then stir in the crème fraîche and whisk until it has dissolved into the sauce. Taste and adjust the seasoning if necessary.
- Cut the pork into slices and serve with the rhubarb and a little sauce poured over. Serve the remaining sauce separately.
Nutrition Facts : Calories 426 calories, Fat 28 grams fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 2 milligram of sodium
SPICED PORK LOIN WITH PLUMS
When plums are in season, I make this every other week. I originally adapted the recipe for use with chicken, but discovered it was even better with pork. I fixed it for 70 people for my granddaughter's christening and everyone wanted the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside., In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half., Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add plums; cover and simmer 30-45 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired.
Nutrition Facts :
ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
- Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
- Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
- Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
- Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
- Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g
BRAISED PORK WITH PLUMS
Meltingly tender meat in a spicy, fruity sauce, this meal is guaranteed to impress
Provided by Good Food team
Categories Dinner, Main course
Time 2h25m
Number Of Ingredients 15
Steps:
- Cut the pork into big pieces about the length of your thumb and twice as wide. Put into a bowl or food bag, and add the wine, soy sauces, half the ginger, half the garlic and half the chilli. Marinate for at least 1 hr or up to 24 hrs.
- Heat oven to 160C/140C fan/gas 3, then heat the oil in a large casserole. Tip in half the spring onions, remaining ginger and garlic, the star anise, five-spice powder and cinnamon. Fry gently until fragrant and soft. Stir in the sugar, turn up the heat, then lift the pork from the marinade and turn in the oniony mix for about 3 mins until the meat is just sealed but not browned. Tip in the marinade, tomato purée and stock, give it a stir, cover, then braise in the oven for 2 hrs.
- After the first hr is up, add the plums to the pan. Take the lid off and carry on the cooking, uncovered. The meat should be completely tender, turning golden brown where it breaks the surface of the sauce. Spoon off any excess fat from the surface, then scoop the meat and plums carefully from the pan with a slotted spoon. Turn up the heat and boil the sauce for 5-10 mins until reduced and slightly syrupy. Return everything to the pan, gently warm through, then scatter the rest of the spring onions over the top to serve.
Nutrition Facts : Calories 530 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 2.87 milligram of sodium
PORK FILLET WITH BLACK PUDDING AND SPICED PLUMB
Categories Lettuce
Number Of Ingredients 13
Steps:
- Break the black pudding down, and roll into a cylinder, 2 cm in diameter. Place the pudding on top of the butter flied fillet, season and wrap tightly in bacon. Seal the fillet off in a hot pan with oil and finish cooking in a preheated oven 180 degrees for 15 minutes Place all ingredients in a pot, cover and bring to boil. Remove the lid and reduce the liquid to a glaze. Remove from the heat. Take out the cinnamon & the anis. Put the plums into a food processor and pulse until smooth. Set aside until ready to use.
PORK TENDERLOIN WITH SPICED PLUM SAUCE
This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.-Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.
Nutrition Facts : Calories 303 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 42g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BLACKENED PORK FILLETS
Make and share this Blackened Pork Fillets recipe from Food.com.
Provided by TJW2725
Categories Pork
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- To make marinade, crush up the cumin, fennel seeds and cloves in a mortar and pestle.
- Mix with the rest of the marinade ingredients.
- I usually use chipotle powder instead of the paprika, up to you.
- Season filets with salt and pepper, and toss them in most of the marinade until completely coated.
- Marinate for 12 hours, or at least one hour.
- Lay the four filets side by side, and skewer them all together with 1 inch in between each of them.
- Put them on a hot grill, or under a hot broiler for 15 to 20 minutes, turning often, and brushing liberally with the remaining marinade until you have a sticky blackened glaze.
- When done, let rest five minutes then slice the meat between the skewers.
- Great with salad, spiced beans, corn on the cob.
- and cold beer.
Nutrition Facts : Calories 435.1, Fat 25.5, SaturatedFat 8.8, Cholesterol 126, Sodium 320.3, Carbohydrate 9.7, Fiber 1.4, Sugar 4.7, Protein 40.4
SAUTEED PORK AND PLUMS
Plums and red onion create a sweet-tart sauce for thin slices of pork tenderloin in this one-pan dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove. Saute plums and onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.
MOROCCAN SPICED PORK TENDERLOIN WITH DRIED PLUMS
Dried Plums sounds so much nicer than prunes doesn't it. The way the flavors come together in this dish is really lovely. There is a misconception that Moroccan cuisine does not include pork. Morocco is home to Muslims who do not eat pork, and Christians who do cook with pork however.
Provided by Annacia
Categories Pork
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together all of the ingredients for the marinade and pour over the tenderloins. Marinate the pork tenderloin for 30 minutes in the refrigerator.
- While the pork is marinating, heat the oil in a skillet over medium heat and add the onions, shallots, thyme, salt and pepper. Cook until the onions are soft, about 5 minutes. Turn off the heat and set aside in the pan.
- Preheat the oven to 350°F.
- Remove the tenderloins from the marinade and pat them dry. Season with salt and freshly cracked pepper. Heat a large skillet over medium-high heat. Sear the tenderloins on all sides in the dry, hot skillet and finish cooking in the oven until the pork is just cooked through, about 12 to 15 minutes.
- Place the tenderloins on a cutting board and let them rest 2 to 3 minutes before slicing.
- Meanwhile, place the onion mixture over medium heat and add the dried plums. Cook for 1 minute and add the apple cider. Bring to a boil and cook until the cider reduces a little and becomes syrupy, about 2 to 3 minutes.
- Slice the pork, place a few slices on each plate along with some of the dried plum mixture and a drizzle of the cider syrup.
Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 2.4, Cholesterol 74.8, Sodium 58.1, Carbohydrate 16.5, Fiber 1.9, Sugar 9, Protein 24.1
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