Pork Rosemary Lasagne Recipes

PORK & ROSEMARY LASAGNE

Steps:

• Preheat the oven to 190C/Gas 5/fan oven 170C. Heat the oil in a non-stick pan, add the pork and quickly fry until starting to become brown and crumbly. Add the onion, celery, rosemary and wine and bring to the boil. Cover and gently cook for 10 minutes, until softened.
• Add the stock, tomato purée, canned tomatoes, and season. Stir well, then bring to the boil, cover and simmer for 30 minutes by which time it will be nicely pulpy. Blend the cornflour to a paste with a few drops of water, then add to the pan and cook briefly until slightly thickened. Remove from the heat.
• Tip the Quark into a bowl. Give it a stir, then stir in the milk, nutmeg, seasoning.
• Brush a 1.4 litre/2½ pint oblong dish with a little oil. Spoon a third of the meat over the base, then cover with 2 sheets of lasagne, breaking them to fit, if necessary. Try to avoid overlapping. Spread with a third of the sauce, a little parmesan, then 2 more sheets of lasagne. Repeat layers twice more, omitting the last layer of lasagne and finishing with the sauce.
• Sprinkle with remaining parmesan and bake for 30-35 minutes, until golden and tender.

ROSEMARY PORK LOIN

Steps:

• Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

GLAZED ROSEMARY PORK

Steps:

• Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

LAMB WITH ROSEMARY AND PORT

Steps:

• Mix together the oil and Worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
• Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person, and less time for their cooking.
• Wrap the steaks in aluminum foil to rest on a warm plate or in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
• Peel and crush or mince the garlic clove and add it to the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange the steaks on serving plates and drizzle them with the sauce.

PORK WITH ROSEMARY POLENTA

Steps:

• Preheat the oven to 375 degrees F. Combine the mustard, vinegar, chopped rosemary and 1/2 teaspoon each salt and pepper in a bowl; brush all over the pork. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer the skillet to the oven and roast until a thermometer registers 145 degrees F, about 15 minutes. Transfer the pork to a cutting board and let rest.
• Wipe out the skillet. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes; cook over medium heat, 2 minutes. Add the broccoli, 1/4 cup water and 1/4 teaspoon salt. Cover; cook 5 minutes.
• Bring 3 cups water, the milk, rosemary sprig and 1/4 teaspoon salt to a boil in a saucepan over medium heat; discard the rosemary. Whisk in the polenta and cook, whisking, until thickened, 3 to 5 minutes. Remove from the heat and stir in the parmesan. Slice the pork and serve with the broccoli and polenta.

GINGER AND ROSEMARY PORK MARINADE

Steps:

• To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl.
• To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.

ROAST LOIN OF PORK WITH ROSEMARY

Steps:

• Preheat oven to 400 degrees.
• Take string off pork roast. Chop together rosemary and garlic. Spread the mixture over inside of roast. Roll up roast and retie with string. Rub outside of roast with oil, then sprinkle with salt and pepper. Put roast, along with whole onion, into a pan. Place in oven and cook 1 hour. Baste occasionally. After an hour, turn roast over. Cook 45 minutes longer.
• Skim off excess fat. Add water to pan. Cover with aluminum foil. Reduce temperature to 350 degrees. Cook 15 minutes more.

ROSEMARY CHICKEN LASAGNA

Steps:

• Reserve enough rosemary to measure 1/2 teaspoons Chop and set aside. Place chicken and remaining rosemary springs in a medium skillet. Add enough water to almost cover the chicken. Bring to a boil over medium high heat then cover, reduce heat to med low and simmer 10-15 minutes, turning once, until chicken is no longer pink in the center.
• Place chicken and rosemary on a plate. Shred the chicken, remove the bones, the rosemary stems and finely chop the chicken and rosemary together and place in a medium bowl.
• Heat oil in a large skillet over medium high heat until hot. Add onion and cook until tender. Add mushrooms, bell pepper and wine. Cook 3-4 minutes or until reduced and vegies are tender. Stir in pine nuts and then remove from heat.
• In a small bowl mix together all cheese filling ingredients.
• To make a sauce, in a saucepan on medium heat, melt butter then add garlic. Whisk in flour and cook 2 minutes stirring constantly. Slowly whisk in milk until well blended and smooth. Then whisk in salt and pepper and cook until thickened.2-4 minutes.
• Heat oven to 400 degrees. Spray a 13x9 pan with non stick spray. Spread 1 cup of sauce in the bottom of the pan and then layer as follows: 3 noodles, half of cheese filling, half of vegetables, 3 noodles, 1 cup of sauce, chicken filling, 3 noodles, remaining cheese filling, remaining vegetables, 3 noodles, remaining sauce. Sprinkle with mozzarella and Gruyere and reserved rosemary form the beginning of the recipe.
• Bake 20 minutes or until cheese begins to brown and the lasagna is heated through.
• Let stand 10 minutes before serving.