PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING
Provided by Molly Stevens
Categories Garlic Herb Pork Roast High Fiber Dinner Fig Pistachio Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings (plus leftovers)
Number Of Ingredients 10
Steps:
- Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
- Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
- Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
- Roast until thermometer inserted into center of pork registers 145°F, about 1 1/2 hours. Let rest 15 minutes.
- Carve 6 chops from roast. Serve with Fig and Pistachio Stuffing .
PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING
The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
- With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
- Preheat the oven to 350 degrees F.
- Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
- Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
- Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.
ROAST PORK LOIN WITH FIG AND PROSCIUTTO STUFFING
Make and share this Roast Pork Loin With Fig and Prosciutto Stuffing recipe from Food.com.
Provided by Rita1652
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pound pork loin to even 1 inch thickness with mallet.
- Add pork to the brine mixture, cover bowl with plastic wrap and refrigerate until fully seasoned, about 1 1/2 hours.
- Remove pork from brine, rinse and dry pork thoroughly with paper towels.
- If not brining season both sides with optional seasoned salt the one posted or any you favor.
- Line shallow roasting pan with foil and position flat wire rack over foil and set aside.
- Lay pork fat side down.
- Place the figs and prosciutto on the butterflied pork.
- Roll the meat jellyroll style over the stuffing and fasten with butcher's twine.
- Place the stuffed roast on rack, rub garlic and rosemary evenly over exposed surface of meat and sprinkle with olive oil.
- Roast 20 minutes at 450 degrees.
- Remove roast from oven and brush exposed surface with optional warmed fig jam or baste with the juices in bottom of pan.
- Return roast to oven and roast 25 minutes longer. Glaze should be nicely browned and internal temperature should register 145 degrees. Please do not overcook.
- Let rest 10 minutes, cut off twine, slice and serve with pan juices.
Nutrition Facts : Calories 338.9, Fat 21.4, SaturatedFat 6.9, Cholesterol 95.2, Sodium 76, Carbohydrate 5, Fiber 0.8, Sugar 4.1, Protein 30.1
MOROCCAN FIG PORK ROAST
A succulent, savory and sweet pork roast, ideally served over a vegetable rice or couscous. I love using spices as much as possible, so in this experiment I used quite a few which I rubbed onto the pork roast before I seared it. I think it would be even better if you let the rub sit on the roast for an hour or so in the fridge prior to cooking.
Provided by michtrem
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Pat pork roast dry with a clean towel. Mix curry powder, turmeric, garam masala, ground ginger, chili powder, cumin, cayenne, salt, and pepper in a small bowl. Rub spice mixture all over the pork roast.
- Heat the olive oil and butter in a large, heavy bottom pot or Dutch oven over medium-high heat. Place the seasoned pork roast into the pot and cook until evenly browned, about 2 minutes on each side. Remove pork and set aside. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the fig compote, until well blended. Return pork to the pot, coating it with the fig mixture. Pour in the tomatoes and chicken broth. Cover, and bring to a boil.
- Place covered pot in the preheated oven. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 487.5 calories, Carbohydrate 6.1 g, Cholesterol 142.7 mg, Fat 29.8 g, Fiber 1.8 g, Protein 46.9 g, SaturatedFat 11 g, Sodium 304.5 mg, Sugar 2.1 g
ROASTED LOIN OF PORK WITH FIG AND CHIPOTLE STUFFING
Steps:
- To prepare the marinade: Blend together the tamarind paste, if using, orange juice, molasses, chile powder, vinegar, oil, and basil. Pour the marinade over the pork loin in a shallow glass baking dish, cover, and marinate overnight in the refrigerator.
- To prepare the stuffing: Place the figs, garlic, and pureed chipotles in a food processor and pulse until semi-smooth. Transfer to a bowl and fold in the remaining ingredients.
- To prepare the pork: Remove the pork from the marinade, reserving the marinade, and blot dry. Butterfly the loin lengthwise, leaving 1/2 inch of meat attached to connect the 2 halves of the loin. Open the pork loin and cover it with plastic wrap. Pound lightly with a butcher's mallet or heavy pan to an even thickness, 1/2 to 3/4 inch. Mound the stuffing down the center of the loin and fold it closed. Tie the loin carefully at 1-inch intervals with butcher's string. The loin may be prepared to this point up to 24 hours in advance.
- Preheat the oven to 325 degrees. Pour the marinade into a saucepan and reduce it over low heat to a glazelike consistency. Heat the olive oil in a saute pan over moderate heat and sear the meat. Transfer to a metal rack wet in a roasting pan and roast for 40 to 50 minutes, or until the internal temperature is 145 degrees. Bursh the pork liberally with the glaze during the last 5 minutes of cooking. Let the meat rest for 5 minutes or so before removing the twine. Slice and serve.
- Serving Suggestion: Serve with sauteed chanterelle mushrooms with apple wedges.
CROWN ROAST OF PORK WITH APPLE, FIG AND CHERRY STUFFING
This is all out Christmas Dinner. You'll get the ooo's and ahh's and who doesn't like pork and fruit combos? You might want to make extra stuffing to bake on the side if you have stuffing lovers at the table.
Provided by Annacia
Categories Pork
Time 2h50m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven 425°F.
- Rub the roast all over with garlic, thyme, olive oil, generously salt and pepper to taste. Sauté the apples, figs, cherries and almonds in butter, stirring constantly, for about 3 minutes.
- Remove from heat and stir in applesauce, dark brown sugar, 1/2 cup wine and stuffing mix; spoon into center of roast.
- Place rosemary sprigs on top of stuffing. Cover stuffing and exposed ends of ribs with aluminum foil.
- Roast pork for 20 minutes, then reduce heat to 350°F and continue roasting until the internal temperature of the pork reaches 150°F, approximately 2 hours.
- Transfer the pork to a platter and let stand for 15 minutes.
PORK LOIN ROAST WITH FIG & APPLE STUFFING
A healthier take on a traditional roast dinner, complete with fruity stuffing and a quince sauce
Provided by Good Food team
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/170C fan/gas 5. In a non-stick frying pan, heat 2 tsp of the oil and brown the pork fillet for 4-5 mins, turning once to cook evenly. Rub with another 1 tsp of oil and season. Transfer to a roasting tin and bake for 40 mins or until the juices run clear when you skewer the thickest part of the loin. (Timings will vary depending on thickness of the meat.)
- Using the same frying pan, heat 1 tbsp oil, add the onions and cook for about 10 mins until soft. Add the apples and figs and cook for another 5 mins. Tip into a bowl and add the breadcrumbs, sage, egg, lemon zest and 2 tbsp of the chicken stock. Add seasoning, then roll into 12 balls. Put the stuffing balls on a baking tray lined with baking parchment, then bake for 20-25 mins.
- When the pork is cooked, remove from the roasting tin and allow to rest for 10 mins. Deglaze the roasting tin with the remaining chicken stock, scraping any of the brown bits off the bottom, then add the vinegar, quince paste and resting juices. If your roasting tin isn't flameproof, transfer to a saucepan and bubble down until the sauce has thickened to the consistency of double cream. Season, slice the pork and serve with stuffing, sauce and vegetables.
Nutrition Facts : Calories 506 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
More about "pork rib roast with fig and pistachio stuffing recipes"
PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING RECIPE
From bonappetit.com
Servings 6
- Stir first 6 ingredients and 4 cups water in large saucepan over medium heat until salt and sugar dissolve. Remove from heat and add remaining 2 cups cold water. Cool brine to room temperature.
- Place 1 pork rib roast in each of 2 large resealable plastic bags. Divide brine and seasoning equally between bags. Chill 12 to 16 hours.
- Remove pork from brine. Rinse; pat dry with paper towels. Let stand at room temperature 1 hour.
- Preheat oven to 325°F. Heat heavy large skillet over medium-high heat. Place 1 pork roast, fat side down, in skillet and cook until brown, about 5 minutes. Transfer roast to rimmed baking sheet, fat side up. Repeat with second pork roast. Arrange roasts with ribs meeting in center of sheet.
10 BEST PORK RIB ROAST RECIPES - YUMMLY
From yummly.com
FIG-GLAZED AND FIG-STUFFED PORK RIB ROAST - VICTORIA …
From victoriamag.com
FIG-GLAZED & FIG-STUFFED PORK RIB ROAST - THE COOK'S …
From thecookscook.com
ROAST PORK LOIN WITH APRICOT, FIG, AND PISTACHIO STUFFING
From cooksillustrated.com
STANDING RIB ROAST WITH PORT FIG GLAZE RECIPE - SALT
From saltandwind.com
HERB-STUFFED PORK RIB ROAST - TASTE OF THE SOUTH …
From tasteofthesouthmagazine.com
STUFFED PORK LOIN RIB END ROAST!! - LIVING THE GOURMET
From livingthegourmet.com
ROAST PORK AND PISTACHIO STUFFING | RECIPE CART
From getrecipecart.com
ROAST PORK WITH APPLE, APRICOT AND PISTACHIO STUFFING - FOOD AND …
From foodandtravel.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING - GLUTEN FREE RECIPES
From fooddiez.com
ROAST PORK LOIN WITH APRICOT, FIG, AND PISTACHIO STUFFING RECIPE | EAT ...
From eatyourbooks.com
PORK LOIN ROAST RECIPE STUFFED WITH FIGS, APRICOTS + PISTACHIOS
From pinterest.com
ROAST PORK WITH PISTACHIO AND APRICOT STUFFING | RECIPE | PORK ROAST ...
From pinterest.com.au
CRACKLED PORK RACK WITH TRAY-ROASTED BACON, PISTACHIO & CRAISIN …
From scottsdalepork.com.au
FIGS RECIPE SLIDESHOW - PHOTOS | EPICURIOUS.COM | PORK RIBS, PORK …
From pinterest.com
PORK RIB ROAST RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
PORK RIB ROAST WITH OVEN-ROASTED VEGETABLES RECIPE
From thespruceeats.com
PORK LOIN ROAST RECIPE STUFFED WITH FIGS + PISTACHIOS
From valleyfig.com
ROAST PORK LOIN WITH APRICOT, FIG, AND PISTACHIO STUFFING | COOK'S ...
From mastercook.com
PORK TENDERLOIN FIG ROAST - COOKEATSHARE
From cookeatshare.com
ROAST PORK LOIN WITH APRICOT, FIG, AND PISTACHIO STUFFING | COOK'S ...
From pinterest.ca
ROAST PORK LOIN WITH APRICOT, FIG, AND PISTACHIO STUFFING
From cooksillustrated.com
PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING RECIPE - TEXTCOOK
From textcook.com
ROAST LOIN OF PORK WITH APRICOT AND PISTACHIO STUFFING RECIPE
From womanandhome.com
PORK RIB ROAST WITH FIG AND PISTACHIO STUFFING | RECIPE | PORK RIB ...
From pinterest.co.uk
ROAST PORK STUFFING | NZ PORK
From pork.co.nz
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROAST BABY CHICKENS WITH PORK, PISTACHIO & CRANBERRY STUFFING
From drizzleanddip.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love