Pork Madeira Recipes

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ROAST PORK WITH MADEIRA SAUCE



Roast Pork With Madeira Sauce image

Make and share this Roast Pork With Madeira Sauce recipe from Food.com.

Provided by kymgerberich

Categories     Pork

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs pork loin
1 cup white wine
187 1/2 ml madeira wine
2 bay leaves
1 lemon, zest of
1 ounce flour
1 tablespoon vinegar
salt and pepper

Steps:

  • Put the pork into a roasting pan with 1 cup water, white wine, vinegar, bayleaves, lemon zest, salt and pepper.
  • Bake in a moderate oven. Baste from time to time until the pork is tender. Take from the pan, thicken the sauce with a flour and water paste, add the madeira and strain.
  • Slice the pork and serve with the sauce poured over it.
  • Tom make a crisp crust, remove the pork from the pan when it is tender and leave to get cold. Brush the top with beaten egg yolk, coat with breadcrumbs, moisten with gravy and return to the oven. Continue roasting and basting until you have a crust half an inch thick.

Nutrition Facts : Calories 500.1, Fat 21.2, SaturatedFat 7.4, Cholesterol 90.7, Sodium 73.4, Carbohydrate 8.9, Fiber 0.1, Sugar 1.6, Protein 30.7

PORK CHOPS WITH MUSHROOM MADEIRA SAUCE



Pork Chops with Mushroom Madeira Sauce image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 13

1 tablespoon grapeseed oil
2 (1 1/2-inch) pork chops
Salt and coarsely ground black pepper
Madeira Sauce, recipe follows
2 tablespoons butter, divided
1 tablespoon minced shallots
1 tablespoon minced garlic
5 to 6 cremini mushrooms, sliced
1 tablespoon all-purpose flour
1/2 cup Madeira wine
1/4 cup beef broth
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F.
  • In a large cast iron skillet over medium-high heat, add the grapeseed oil. Allow the oil to smoke slightly. Season each pork chop with salt and pepper, to taste, and add to the pan. Sear on each side for 2 minutes. Once nicely browned on each side, transfer the chops to a sheet pan with a rack and bake in the oven for an additional 6 to 8 minutes. Remove the chops from the oven to a serving platter. Reserve the pan for the Madeira Sauce.
  • In same skillet that the chops were seared, add 1 tablespoon of the butter, the shallots, garlic, and the mushrooms. Cook over medium-high heat until slightly caramelized. Add flour and mix to a paste. Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.

MADEIRAN PORK WITH WINE AND GARLIC (CARNE VINHA D'ALHOS)



Madeiran Pork with Wine and Garlic (Carne Vinha d'Alhos) image

Carne vinha d'alhos, or pork with wine and garlic, is a traditional Christmas dish from the Portuguese island of Madeira and the precursor to the spicy Indian...

Categories     Mains

Yield 4-6 Servings

Number Of Ingredients 11

5 pounds boneless pork shoulder, trimmed and cut into 1- to 1½-inch chunks
2 cups dry white wine
1 cup cider vinegar
10 bay leaves
6 medium garlic cloves, smashed and peeled
1 tablespoon dried oregano
1 teaspoon red pepper flakes
6 whole cloves (optional)
Kosher salt and ground black pepper
1 cup dry Madeira
¼ cup minced fresh oregano

Steps:

  • In a large Dutch oven, stir together the pork, wine, vinegar, bay, garlic, dried oregano, pepper flakes, cloves (if using) and 1 teaspoon each salt and pepper. Cover and refrigerate for at least 1 hour or for up to 48 hours.
  • When you are ready to cook the pork, heat the oven to 325°F with a rack in the lower-middle position. Set the pot, uncovered, over medium-high and bring to a simmer, stirring occasionally. Re-cover, transfer to the oven and cook until a skewer inserted into the pork meets just a little resistance, about 1½ hours, stirring once about halfway through.
  • Set a wire rack in a rimmed baking sheet. Using a slotted spoon, transfer the pork and garlic to the rack, removing and discarding the bay and cloves (if used); set aside. Tilt the pot to pool the cooking liquid to one side, then use a wide spoon to skim off as much fat as possible; reserve the fat.
  • Add the Madeira to the pot, bring to a boil over medium-high and cook, stirring occasionally, until the mixture has reduced to about 1 cup, 15 to 20 minutes; set aside. Remove and discard any large bits of fat on the exterior of the pieces of pork.
  • In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the reserved pork fat until barely smoking. Add the pork and cook, stirring every 2 to 3 minutes, until well browned on all sides, 5 to 7 minutes.Remove the skillet from the heat and add the reduced cooking liquid. Return to medium-high and continue to cook, stirring occasionally, until the liquid has reduced and the pork is lightly glazed and begins to sizzle, 3 to 5 minutes. Taste and season with salt and black pepper, then stir in the fresh oregano. Transfer to a serving dish.

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

Steps:

  • Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
  • Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
  • Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

PORT, MARSALA OR MADEIRA SAUCE



Port, Marsala or Madeira Sauce image

Make and share this Port, Marsala or Madeira Sauce recipe from Food.com.

Provided by Barb G.

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons butter
3 tablespoons shallots, minced
1/2 teaspoon black peppercorns, cracked
1/4 teaspoon thyme
1 bay leaf
1/4 cup red wine
3/4 cup marsala or 3/4 cup madeira wine
1 5/8 ounces gold demi-glace
1/4 cup water
1/4 cup cream

Steps:

  • Saute shallots in butter for 1-2 minutes or until translucent.
  • Add cracked peppercorns, thyme and bay leaf and cook 30 seconds.
  • Add red wine and reduce by half.
  • Add Port, Marsala or Madeira wine and bring to boil.
  • Add demi-Glaze gold and whisk until dissolved.
  • Add cream and reduce, then add enough water to reach desired sauce thickness.
  • Strain and serve over Beek, Veal, Pork, chicken or other grilled or roasted meats.

PORK MARSALA



Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

PORK SALTIMBOCCA



Pork Saltimbocca image

In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate.

Provided by Chef John

Time 2h35m

Yield 2

Number Of Ingredients 12

1 (1 1/4 pound) pork tenderloin
salt and freshly ground black pepper to taste
12 fresh sage leaves, or as needed
4 large, thin slices prosciutto
2 teaspoons all purpose flour for dusting
2 tablespoons olive oil
⅔ cup dry white wine
1 tablespoon butter
chopped pork trimmings (optional)
1 cup homemade or low-sodium chicken broth
½ cup water, or as needed
1 teaspoon unflavored gelatin

Steps:

  • Remove silvery membrane from surface of the tenderloin with a sharp knife. Reserve the trimmings. Trim off the small "head" pieces of the tenderloin where there is a natural separation; this is optional. Reserve.
  • Cut tenderloin in half crosswise to make 2 equal portions. Cut each half lengthwise in half to make 4 pieces. Transfer to a bowl; refrigerate while you start the sauce.
  • Chop the reserved trimmings very fine. Melt butter in a pot over medium-high heat until caramelized and nicely browned, 4 or 5 minutes. Stir in broth and gelatin. Stir in water. Cook and stir over medium or medium-low heat at a low simmer until liquid is reduced by half, about 1 1/2 hours. Add more water if it reduces too quickly.
  • Place pork sections between to pieces of plastic wrap. Pound to a thickness of about 1/4 to 1/8 inch thick. Remove top sheet of plastic wrap. Turn each piece over. Sprinkle generously with salt and pepper. Dust very lightly with about 2 teaspoons flour. Flip back over; sprinkle with black pepper only. Press 3 sage leaves onto surface of each piece of pork. Cover completely with prosciutto, cutting or tearing strips to fit. A bit of overlap is okay.
  • Place sheet of plastic wrap back over the pork and pound very lightly to make sure the prosciutto sticks to the pork. Transfer to a plate; cover with plastic wrap. Refrigerate until chilled, at least 30 minutes.
  • Strain pork broth into a bowl.
  • Place skillet over high heat; add olive oil. When olive oil is hot and shimmering, place pork pieces in the oil prosciutto side down. Cook about 3 minutes. Carefully turn pieces and cook another minute. Remove skillet from heat. Transfer pork to warm serving plates.
  • Blot excess oil from skillet with paper towels. Add wine and pork broth. Cook over high heat until mixture thickens and reduces by about half, 4 to 5 minutes.
  • Spoon hot sauce over pork sections.

Nutrition Facts : Calories 552.2 calories, Carbohydrate 5 g, Cholesterol 149.4 mg, Fat 29.7 g, Fiber 0.1 g, Protein 48.9 g, SaturatedFat 9.3 g, Sodium 486.9 mg, Sugar 1.2 g

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  • Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices. Serve with sauce.


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PORK MADEIRA RECIPE BY DIET.CHEF | IFOOD.TV
Pork Madeira is an amazingly delicious side dish recipe. Try this tempting and alluring Pork Madeira I am sure you will always want to have it in your coming parties!
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Top Asked Questions

How do you cook Madeira sauce with pork?
Add the Madeira to the pan, scraping up any flavour from the bottom. Allow the sauce to bubble, then add the stock. Reduce by half then stir in the crème fraîche and return the pork to the pan. Cook for a further 4 minutes, season and scatter with fried sage leaves and shards of crispy ham.
How to cook pork chops with Madeira wine?
Add the Madeira wine and deglaze the pan. Lower the heat, add the beef broth and simmer for a few minutes. Remove from the heat and mix in the remaining butter and the fresh herbs. Once the butter has melted, pour the sauce over the pork chops and serve.
How long do you cook Madeira for?
Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins.
How do you cook pork tenderloin medallions?
Slice the pork crosswise, about 3/4 to 1-inch in thickness. With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick. In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the mushrooms until golden. Add the green onions and continue cooking, stirring, for 1 minute.

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