Pork Roast With Tomatillo Cream Sauce Recipes

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PORK IN TOMATILLO SAUCE



Pork in tomatillo sauce image

Pork in Tomatillo Sauce, One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their own chile verde, a very mild pepper that is widely available in that area. Surprise your family today!

Provided by Mely Martínez

Categories     Pork     Salsas

Time 1h

Number Of Ingredients 14

2 Tbs. of lard or vegetable oil
1 Lb. of Pork ribs (cut into small chunks)
1 Lb. of Pork loin or butt (cut into chunks)
1 cup of water
1 Bay Leaf
1 Lb. of Tomatillos
4 Serrano Peppers (Read note above about substitutions)
1/2 of a medium sized white onion
3 garlic cloves (unpeeled)
1/2 teaspoon of Mexican Oregano
1/2 inch of a cinnamon stick (optional)
2 cloves optional
Salt and pepper to taste
Cilantro leaves to garnish (optional)

Steps:

  • Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
  • Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
  • While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
  • Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
  • Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.

Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 76 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TOMATILLO PORK ROAST



Tomatillo Pork Roast image

I had planned to make green chile Colorado this morning, but found that I was lacking most of the ingredients required. After playing 'I could substitute this' and 'I could use that instead', I realized that I had created a brand new recipe. Serve with warm tortillas, avocado, lettuce, tomato, and sour cream.

Provided by charm

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h15m

Yield 10

Number Of Ingredients 12

2 cups brown rice
2 cups water
1 (14 ounce) can diced tomatoes
1 large onion, sliced
1 (8 ounce) can diced green chile peppers
2 dried ancho chile peppers
2 cubes chicken bouillon
1 teaspoon dried oregano
¼ teaspoon ground cloves
1 (2 pound) pork loin roast
salt and ground black pepper to taste
1 (16 ounce) jar salsa verde (green salsa) with tomatillo

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
  • Bake in the preheated oven for 6 hours.
  • Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 38 g, Cholesterol 43.7 mg, Fat 6.6 g, Fiber 3 g, Protein 19.5 g, SaturatedFat 2.1 g, Sodium 756.1 mg, Sugar 4.2 g

ROAST PORK TACOS WITH TOMATILLO SALSA



Roast Pork Tacos with Tomatillo Salsa image

If I could pick my last supper, this would be it. It's a versatile recipe, easy to put together and perfect for a crowd. Finished with a simple slaw and tangy tomatillo salsa, it's guaranteed to be requested, even beyond the last supper.

Provided by Jonathan Waxman

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 27

3/4 cup pork lard, olive oil or butter
4 pounds pork butt or pork shoulder
Kosher salt
1 medium yellow onion
5 cloves garlic
1 cinnamon, stick, or .5 teaspoon (1g) ground
1 teaspoon turmeric
2 tablespoons chili powder
1/2 teaspoon crushed coriander
1 tablespoon extra-virgin olive oil
6 large tomatillos, or 10 small, husked and halved
3 jalapeño peppers
2 medium white onions, peeled and halved
1 clove garlic
kosher salt
Freshly ground black pepper
1/2 purple cabbage
1/2 savoy cabbage
2 limes
1/4 cup aged mirin
kosher salt
1 tablespoon grated ginger
Freshly ground black pepper
sour cream
Fresh corn tortillas
Lime, wedges
Cilantro sprigs

Steps:

  • For the pork butt, preheat the oven to 375 degrees F (190 degrees C). Melt the lard in a large, heavy-bottomed pot over medium-high heat. Cut the pork butt into 2-inch cubes. Add the pork to the pot and allow the meat to slowly brown. Season the pork with salt and freshly ground black pepper.
  • Peel and quarter the yellow onion. Add the onion and garlic to the pot with the pork.
  • Combine the cinnamon, turmeric, chile powder and crushed coriander and set aside. Continue to allow the pork to brown and caramelize.
  • While the pork is browning, start the tomatillo salsa by heating a large cast iron skillet over medium-high heat. Add the olive oil to the pan. Add the halved tomatillos, the outer strips of the jalapeños, halved onions and garlic, and cook until tender.
  • Add the spices to the browned pork. Check the ingredients for the tomatillo salsa, the tomatillos and chiles will cook faster than the onion, so you can remove them to a bowl if necessary. Add ¼ cup (60ml) water to the pan to finish cooking the onions. Remove onions when softened. Cover the bowl with the cooked salsa ingredients.
  • For the coleslaw, slice both cabbages and put in a large bowl. Add the juice of two limes, mirin, salt and fresh ginger, and toss to combine. Cover with plastic wrap and let sit, tossing every 30 minutes, until the cabbage is slightly cooked by the seasonings.*Browning the pork will take about 20 to 25 minutes. Once the pork is sufficiently browned, add 1 to 2 cups of water to the pot, bring the water to a simmer, transfer the pot to the oven (preheated to 375 degrees F) and bake until the pork is fork tender about 1.5 hours, checking every 15 minutes.
  • To finish the salsa, transfer the tomatillo mixture to a blender and puree until chunky, adding 1 tablespoon (15ml) water at a time, if necessary. Season with salt and pepper. The salsa can be stored in the refrigerator in an airtight container for up to 1 week.
  • Check the pork, and continue roasting uncovered to finish the caramelization process. Remove the pork butt from the oven and flake into large chunks with a fork. Make tacos with the pork in warm corn tortillas, garnished with the coleslaw, salsa, sour cream and cilantro. Serve with lime wedges.

BRAISED PORK WITH TOMATILLOS



Braised Pork with Tomatillos image

A pork braise is a sure way to make people's mouths water. The tomatillos in this dish offer a subtle hint of lightness to the meat. For ultimate flavor, make the dish one day ahead and reheat. -La Boucherie, Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 14

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 bone-in pork shoulder roast (3 to 4 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
15 tomatillos, husks removed, chopped
1 medium onion, chopped
2 garlic cloves, peeled and halved
1 cup white wine
8 cups chicken broth
POLENTA:
4 cups chicken broth
1 cup yellow cornmeal

Steps:

  • In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside., Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours., Meanwhile, in a large heavy saucepan, bring broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Serve with pork.

Nutrition Facts : Calories 514 calories, Fat 24g fat (7g saturated fat), Cholesterol 120mg cholesterol, Sodium 1160mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

ROASTED TOMATILLO SAUCE



Roasted Tomatillo Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 40m

Yield 2 1/2 quarts

Number Of Ingredients 10

1 pound tomatillos, husked, washed and halved
4 cloves garlic
2 jalapeno peppers
1 green bell pepper
1 poblano pepper
1 onion, cut into quarters
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 small bunch fresh cilantro, leaves only
Zest and juice of 1 1/2 limes

Steps:

  • Preheat the oven to 400 degrees F.
  • Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
  • Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
  • Use immediately or pour into freezer bags, label and freeze.

PORK ROAST WITH ZESTY TOMATO SAUCE



Pork Roast with Zesty Tomato Sauce image

All eight of my sisters agree: Our mom's cooking was her best gift to us. We love filling the house with the tantalizing aroma of this roast, which was one of her specialties. -Nella Parker, Hersey, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9

1 boneless rolled pork loin roast (4 to 5 pounds)
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
1 can (8 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup dark corn syrup

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast 1 hour., Meanwhile, in a large saucepan, combine brown sugar, cornstarch, salt and pepper. Gradually whisk in water until smooth. Stir in tomato sauce, vinegar and corn syrup. Bring to a boil over medium-high heat. Cook and stir 2 minutes or until thickened and bubbly., Brush roast with some of the sauce. Roast 15-30 minutes longer or until a thermometer reads 145°, brushing occasionally with more sauce. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve with remaining sauce.

Nutrition Facts :

ROAST PORK WITH PAN SAUCE



Roast Pork with Pan Sauce image

Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h30m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
Coarse salt and ground pepper
1 boneless pork shoulder (4 pounds), thin layer of fat left on
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth

Steps:

  • Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
  • With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
  • Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
  • Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Nutrition Facts : Calories 650 g, Fat 44 g, Fiber 1 g, Protein 52 g, SaturatedFat 15 g

PORK ROAST WITH CREAMY MUSTARD SAUCE



Pork Roast With Creamy Mustard Sauce image

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

Provided by Kathy

Categories     Pork

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2-3 lbs boneless pork roast
1 tablespoon vegetable oil
3/4 cup dry white wine or 3/4 cup chicken broth
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 small shallot, finely chopped
1/4 cup half-and-half
2 -3 tablespoons Dijon mustard

Steps:

  • Trip fat from pork roast.
  • Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
  • Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
  • Cook on low 7 hours or until tender.
  • Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.

Nutrition Facts : Calories 716.3, Fat 32.3, SaturatedFat 11.3, Cholesterol 249.3, Sodium 852.5, Carbohydrate 10.9, Fiber 1.6, Sugar 2.9, Protein 82.6

PORK IN TOMATILLO SAUCE



Pork in Tomatillo Sauce image

Number Of Ingredients 13

1 1/2 pounds fresh tomatillos, husked and rinsed
1 medium white onion, peeled and coarsely chopped
4 cloves garlic (medium)
2 , serrano chile kimmy, , stemmed and coarsely chopped
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon ground cumin
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup roughly chopped fresh cilantro
3 pounds boneless pork loin, cut into 2-inch chunks
3 tablespoons flour
1/2 teaspoon freshly ground pepper, or to taste
3 tablespoons vegetable oil

Steps:

  • 1. In a medium saucepan, bring to a boil about 1 quart of water. Add the tomatillos, onion, garlic, and serranos. Cook, uncovered, over medium heat until the tomatillos are barely soft, about 5 minutes. Drain and transfer the contents of the pan to a blender or food processor. Add the oregano, cumin, sugar, 1/2 teaspoon of the salt, and the cilantro. Blend to a coarse purée, and reserve. 2. Preheat the oven to 350°. Dust the pork lightly with the flour, and season with the remaining salt and pepper. In a large flameproof casserole dish, or saucepan, heat the oil, and brown the pork, in batches. Reserved browned pieces in a bowl. Return the browned meat and any collected juices to the pan then add 1/3 cup of water, and stir well to incorporate the brown bits from the bottom of the pan. Stir in the reserved tomatillo sauce. Cover the pan, and cook in the oven until the pork is very tender, about 1 hour. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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Season roast all over with salt and pepper. In the same pan, cook onions, jalapeno and Anaheim chiles, and garlic with a pinch of salt until soft. Add vegetables to the slow cooker. Add tomatillo salsa and chicken broth to the crock, cover and cook on LOW 6-7 hours or until the center of the roast is 165F when measured with a meat thermometer.
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LEFTOVER PORK WITH TOMATILLO SAUCE - COOKEATSHARE
Roasted Pork Loin with Cardamom-Currant Jelly Sauce Bon Appétit, December 1996 ... Cooks.com - Recipe - Leftover Roast Beef/London Broil. Home > Recipes > Meat Dishes > Leftover Roast Beef/London Broil ... Line the bottom of a casserole dish with the slices of beef. Place pads of the butter ... pork cilantro sauce Recipes at Epicurious.com ...
From cookeatshare.com


SEARED PORK TENDERLOIN WITH ROASTED TOMATILLO SAUCE
2020-04-03 Cool until handleable, then rub off the blackened skin, tear open, and pull out the seed pod. Quickly rinse to remove stray seeds and bits of blackened skin. Slice into 2-inch strips about ¼ inch wide. In a large skillet set over medium-high, heat the oil or fat. When hot, season the pork tenderloin all over with salt, then lay it in the pan.
From rickbayless.com


ROASTED PORK TENDERLOIN WITH MUSTARD SAUCE - THE SEASONED MOM
2020-08-12 Step 2: Roast. Place a large cast iron skillet (or other oven-proof skillet) in the oven and preheat to 450 degrees F. Remove the pork from the marinade, pat dry, and season with salt and pepper. Once the oven comes to temperature, …
From theseasonedmom.com


21 PORK LOIN ROAST SAUCE RECIPE - SELECTED RECIPES
Step 4: Cook the Tenderloin. Place the pan in the oven and cook for about 15 to 20 minutes. This short cooking time is best for keeping the tenderloin moist — longer cooking times can dry out and toughen a tenderloin, according to White. This is why he discourages people from cooking pork tenderloin in a slow cooker.
From selectedrecipe.com


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