ROAST PORK SANDWICHES WITH PEACH CHUTNEY
"This combination of roast pork with peach chutney used to be a favorite Sunday dinner idea. Since my big family's on their own now, I cut the recipe down for sandwiches." Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Brush pork with mustard; place on a rack in a shallow roasting pan. Bake at 425° for 35-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing. , Meanwhile, for chutney, in a small saucepan, combine the preserves, onion, vinegar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until thickened. Set aside to cool., Spread mayonnaise over roll bottoms. Layer with lettuce, pork slices and chutney. Replace tops.
Nutrition Facts : Calories 357 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 589mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
PORK ROAST WITH PEACH CHUTNEY
A crockpot meal makes the whole house smell delicious and is very welcome when coming home from a long day at work. This is a delicious, moist recipe that is quick and easy to prepare.
Provided by MA HIKER
Categories Pork
Time 8h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except pork roast in food processor.
- Process until coarsely chopped.
- Place roast in crockpot and pour chutney over top.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 534.9, Fat 21.9, SaturatedFat 8, Cholesterol 183.9, Sodium 136.6, Carbohydrate 15.2, Fiber 0.4, Sugar 13.2, Protein 65.3
PORK TENDERLOIN WITH PEACH CHUTNEY AND FARRO WITH FENNEL AND ONIONS
Steps:
- To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.
- Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.
- Preheat the oven to 400 degrees F.
- Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.
- Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.
PEACH CHUTNEY
Steps:
- Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.
PORK ROAST WITH PEACH SAUCE
My husband loves this roast, paired with spiced peaches and sauce. Easy to make, it's ideal for special occasions or weeknight meals when it's chilly here in the Northwoods.-Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings (2-1/2 cups sauce).
Number Of Ingredients 11
Steps:
- Cut roast in half. In a large skillet, brown pork in oil on all sides. Transfer to a 4- or 5-qt. slow cooker. Sprinkle with onion salt and pepper., Drain peaches, reserving juice in a small bowl; stir the chili sauce, brown sugar, vinegar and pie spice into the juice. Spoon peaches over roast; top with juice mixture. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and peaches to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and peaches.
Nutrition Facts : Calories 318 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 344mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
BACON-WRAPPED PORK ROAST WITH PEACH SAUCE
America's Test Kitchen, Cook's Country (February/March 2016) page 5. This pork roast is great for the holidays. Buy a pork loin roast that measures about 9 inches long and is between 4 and 5 inches in diameter. Oscar Mayer Naturally Hardwood Smoked Bacon is our winning thin sliced bacon. Do not use thick cut bacon here. The peaches needn't be thawed before making the sauce. The pork needs to cure for at least an hour before cooking. With regards to wrapping the roast in bacon, make sure the roast is completely covered by the bacon strips. Layout the bacon strips on a cutting board to match the length of the roast. Bring the ends of the strips of bacon up and around the sides of the roast. As the meat cooks, the bacon slices will fuse together and adhere to the roast.
Provided by Party of four
Categories < 4 Hours
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 4 teaspoons salt and sugar in bowl. Remove fat cap and silverskin from roast. Rub roast with salt-sugar mixture, wrap in plastic wrap, and refigerate for at least 1 hour or up to 24 hours.
- Bring peaches, 1 cup wine, 1/2 cup sugar, 1/3 cup vinegar, thyme sprigs, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Reduce heat to medium and cook at strong simmer, stirring occasionally, until reduced to about 2 cups and spatula leaves trail when dragged through sauce, about 30 minutes. Remove from heat and discard thyme sprigs. Reserve 2 tablespoons of liquid portion of sauce (without peach segments) in small bowl for glazing. Cover and set aside remaining sauce.
- Meanwhile, adjust oven rack to upper-middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray. Unwrap roast and pat dry with paper towels. Sprinkle with herbes de Provence and 1 teaspoon pepper.
- Arrange bacon slices on cutting board parallel to counter's edge, overlapping them slightly to match length of roast. Place roast in center of bacon, perpendicular to slices. Bring ends of bacon up and around sides of roast, overlapping ends of slices as needed.
- Place bacon-wrapped roast, seam side down, in center of prepared sheet. Roast until center of pork registers 90 degrees, 30 - 40 minutes. Remove roast from oven and increase oven temperature to 475 degrees.
- Brush top and sides of roast with reserved 2 tablespoons sauce. Once oven reaches temperature, return pork to oven and roast until bacon is well browned and meat registers 130 degrees, 15 - 20 minutes longer. Transfer roast to wire rack and let rest for 15 minutes.
- Stir mustard into sauce and rewarm over low heat. Transfer roast to carving board and cut into 1/2 inch-thick slices. Serve with peach sauce.
Nutrition Facts : Calories 614.5, Fat 32.5, SaturatedFat 11.2, Cholesterol 125.9, Sodium 360.9, Carbohydrate 32.2, Fiber 1.4, Sugar 30.1, Protein 41.3
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