FIG-GLAZED PORK TENDERLOIN
I like to experiment with unique flavors and try to make the food look photo-worthy, too. But for my husband, the dish just has to taste good. Here's a supper that made us both happy. -Jean Gottfried, Upper Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 509mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 23g protein.
PORK CHOPS WITH FIG AND GRAPE AGRODOLCE
Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner. A pleasantly bitter radicchio salad offsets all that sweet and sour in just the right way-you're going to want dip it in the sauce as you eat.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Dinner Pork Pork Chop Radicchio Grape Fig Rosemary Fall
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Season pork chops on both sides with 1 1/4 tsp. salt and 1 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over high. Working in batches if needed, sear pork chops until browned, about 2 minutes per side. Transfer chops to a wire rack set inside a rimmed baking sheet; reserve pan drippings in skillet. Roast pork until an instant-read thermometer inserted into the center registers 135°F, about 15 minutes. Let pork rest 5 minutes.
- Meanwhile, heat skillet with drippings over medium-high. Add vinegar and cook, scraping up drippings with a wooden spoon. Stir in red pepper flakes, if using, 2 Tbsp. honey, and 1/4 tsp. salt. Add grapes, figs, and rosemary and stir to coat. Continue to cook, stirring occasionally, until sauce is thickened and fruit is softened, about 8 minutes. Remove from heat and stir in butter.
- Whisk lemon juice, mustard, and remaining 3 Tbsp. oil, 1 tsp. honey, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add radicchio and parsley and toss to coat.
- Divide radicchio salad and pork chops among plates. Top with agrodolce.
PORK LOIN WITH FIG AND PORT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
- For the pork: Preheat the oven to 425 degrees F.
- Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
- Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
- Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
PORK TENDERLOIN WITH DRIED FIG AND MUSHROOM SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place dry mushrooms in a heatproof bowl and pour boiling broth over them. Let stand to soften, about 30 minutes. Line a small strainer with a coffee filter and strain mushroom liquid through filter and into a bowl or measuring cup. Squeeze mushrooms to extract any excess liquid, straining into a container to reserve liquid. Rinse reconstituted dried mushrooms to remove any grit, pat dry with paper towels and finely chop.
- In a large skillet, heat a tablespoon olive oil and a tablespoon of butter over medium-high heat. Season pork on all sides with salt and pepper. Add it to pan and sear, turning it to brown on all sides, 3-4 minutes. Reduce heat to medium, cover and cook until medium-rare and internal temperature is 145-150 degrees F, 10-12 minutes. Transfer to a warmed platter and loosely cover with foil to keep warm.
- Heat a half tablespoon olive oil and half tablespoon of butter in a medium skillet over medium-high heat. Add shiitakes and cook until they release their juices and are tender and lightly browned, about 5 minutes. Season with salt and pepper, remove from heat and set aside. Heat remaining half tablespoon olive oil and half tablespoon of butter in a small saucepan over medium heat. Add shallot and cook until softened, about 5 minutes.
- Add wine, reserved mushroom liquid and chopped figs, bring to a boil and reduce by half. Add wine reduction to skillet used to cook pork. Bring to a boil, scraping the pan with a wooden spoon to remove any brown bits. Stir in thyme and demi-glace, if desired. Add chopped porcini mushrooms. Remove pan from heat and swirl in the remaining tablespoon butter. Salt and pepper to taste. Cut pork into 1-inch thick medallions and return them to pan to heat through. Briefly return pan with mushrooms to heat to warm. Divide the medallions among four dinner plates. Spoon fig and mushroom sauce on top of medallions and top each portion with a spoonful of shiitakes.
PORK LOIN WITH FIGS AND PORT SAUCE
Pork works well with many kinds of fruit, but the subtle sweetness of fresh figs (plus port wine) makes for an especially seductive combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. In a medium ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; brown on all sides, 8 to 10 minutes. Pour off all but 1 tablespoon fat. Transfer skillet to oven, and continue to cook until an instant-read thermometer inserted into thickest part of pork registers 145 degrees, 25 to 35 minutes. Transfer pork to a plate; tent loosely with aluminum foil (reserve skillet).
- Place skillet over medium heat; add shallot, and cook until softened, 2 to 3 minutes. Add flour; cook, stirring, 30 seconds. Gradually whisk in port; cook until sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Add figs; cook until warmed through, about 1 minute (adjust consistency of sauce with water if needed). Slice pork, and serve with figs and port sauce.
Nutrition Facts : Calories 493 g, Fat 22 g, Fiber 1 g, Protein 35 g
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- Sprinkle pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in medium skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 6 minutes. Transfer to plate and keep warm.
- To make sauce, reduce heat to medium. Add onion to skillet and cook, stirring constantly, until onion is golden, about 1 minute. Add broth and jam to skillet. Cook, stirring to scrape up browned bits on bottom of skillet, until jam is melted, 1–2 minutes.
- Meanwhile, bring water to boil in large skillet. Add green beans and cook, covered, just until crisp-tender, about 5 minutes. Drain and toss with Parmesan, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Place green beans on serving platter. Top with chops and spoon sauce over chops.
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