Pork With Spiced Fruit Sauce Recipes

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PORK LOIN WITH FRUIT SAUCE



Pork Loin With Fruit Sauce image

Make and share this Pork Loin With Fruit Sauce recipe from Food.com.

Provided by weekend cooker

Categories     White Rice

Time 2h30m

Yield 1 pork loin, 6-8 serving(s)

Number Of Ingredients 14

1 (4 lb) pork loin roast
1 teaspoon dried rosemary
1 1/2 teaspoons seasoned pepper
1 teaspoon black pepper
1/8 cup margarine
1 cup orange juice
1 (16 ounce) can whole berry cranberry sauce
1 cup apricot preserves
1 (14 ounce) can chicken broth
1 teaspoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 tablespoon white wine worcestershire sauce
2 cups cooked white rice

Steps:

  • Place roast in shallow roasting pan, and sprinkle roast with rosemary and peppers.
  • Bake uncovered at 350 degrees for 1 hour.
  • In a large saucepan, combine remaining ingredients.
  • Bring ingredients to a boiling point, reduce heat and simmer for 20 minutes.
  • Remove roast from oven and spoon about 1 cup sauce over roast, and return to oven and cook for 1 hour or till meat thermometer reads 165 degrees.
  • Let roast stand 15 minutes before slicing.
  • Spoon meat juices from roast into fruit sauce.
  • Heat and serve with pork roast.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 1026.4, Fat 33.8, SaturatedFat 11.5, Cholesterol 245.2, Sodium 874.4, Carbohydrate 87.7, Fiber 1.5, Sugar 52.9, Protein 90.5

PORK TENDERLOIN WITH FRUIT SAUCE



Pork Tenderloin with Fruit Sauce image

Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! -Linda Brown, Columbus, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 cup chicken broth
1/4 cup uncooked brown rice
4-1/2 teaspoons cornstarch
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/2 cup 100% raspberry spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pork tenderloin (3/4 pound)

Steps:

  • In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. , Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm., Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice.

Nutrition Facts : Calories 533 calories, Fat 7g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1140mg sodium, Carbohydrate 78g carbohydrate (44g sugars, Fiber 2g fiber), Protein 38g protein.

PORK WITH SPICED FRUIT SAUCE



Pork With Spiced Fruit Sauce image

You may want to reduce the red pepper flakes (or the types of fruit) I used canned since I needed the juice. This is just one that you use your own taste buds to determine what you want. But this is how I made it

Provided by Chef at Heart

Categories     Pork

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin
1/8 teaspoon pepper
1 teaspoon cinnamon
8 ounces canned pineapple, juice reserved
5 ounces canned pears, diced, juice reserved
5 ounces mandarin oranges, juice reserved
3/4 cup juice, combination from whatever fruits you are using (start with 1/3 cup and use the remaining to mix with cornstarch to add later)
2 teaspoons cornstarch
1/8 teaspoon red pepper flakes (or to taste)

Steps:

  • Cook pork (sprinkled with pepper - optional,) I cut the tenderloin into 1" chops, and used my flavour wave to cook them at 400 degrees for approximately 15 minutes, but you can cook them using whatever method you would like.
  • Mean while I added fruit to a pan (doesn't matter what kind). These were just what I happened to have.
  • Stir in 1/2 of the juice saving the rest to mix with cornstarch.
  • Heat, then add pepper flakes, and cinnamon. I added more than I have suggested but as they say you can always add but can not take away.
  • Mix remaining juice with cornstarch until bubbling.Add more sauce with the cornstarch if you prefer it to have extra juice.
  • By this time the pork should be done.
  • Note: adjust types or amounts of fruit to your liking. I could not find a recipe so just put it together.
  • Spoon sauce over pork, and serve with your favourite side dishes.
  • Note: you end up with extra fruit in the can' but you can of course double the recipe or store the extra in containers).
  • I served it with baked potato, and corn that I cut off the cob.

Nutrition Facts : Calories 287.9, Fat 8.5, SaturatedFat 2.9, Cholesterol 99.8, Sodium 78.1, Carbohydrate 21.1, Fiber 2.7, Sugar 15.3, Protein 32

PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING



Pork Chops with Toasted Spice Rub and Apple Dressing image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

4 (12-ounce) center-cut pork chops
Gray salt
2 tablespoons Toasted Spice Rub, recipe follows
2 tablespoons extra-virgin olive oil
1/3 cup dry white wine
1/2 cup Honey Roasted Apple Sauce, recipe follows

Steps:

  • Preheat the oven to 350 degrees F.
  • Season both sides of the pork chops with salt and toasted spice rub.
  • Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
  • Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
  • Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
  • Toasted Spice Rub
  • 1/4 cup fennel seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon peppercorns
  • 1 teaspoon crushed red pepper flakes
  • 1/4 cup pure California chili powder
  • 2 tablespoons kosher salt
  • 2 tablespoons ground cinnamon
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
  • Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
  • Keep the spice mix in a glass jar in a cool, dry place, or freeze.
  • Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
  • Yield: 1 cup
  • 12 apples, Gravenstein or McIntosh
  • 2 tablespoons butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely ground sea salt, preferably gray salt
  • 1/3 cup honey
  • Preheat oven to 425 degrees F.
  • Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
  • Serve warm, room temperature or cold.

PORK ROAST WITH FRUIT SAUCE



Pork Roast with Fruit Sauce image

A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 10-12 servings.

Number Of Ingredients 7

1 bone-in pork loin roast (3 to 4 pounds)
1 jar (10 ounces) apple jelly
1 cup apple juice
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , In a saucepan, combine the apple jelly, apple juice and cardamom; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40-60 minutes longer or until a thermometer reads 160°, brushing with sauce every 20 minutes. , Transfer roast to a serving platter and keep warm. Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture comes to a boil, about 2 minutes. Serve with roast.

Nutrition Facts : Calories 233 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 39mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 22g protein.

PORK WITH SPICED APRICOTS



Pork with spiced apricots image

A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 20m

Yield Easily doubled

Number Of Ingredients 6

2 large (approx 175g) pork steaks
oil for grilling
4 ripe apricots , halved and stoned
knob of butter
pinch of dried chilli flakes
2 tsp muscovado sugar

Steps:

  • Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
  • Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.

Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium

ROASTED PORK WITH PORT SAUCE



Roasted Pork with Port Sauce image

Roasted pork tenderloin with dried fruits stewed in a fragrant spiced port wine sauce makes an impressive Thanksgiving dinner roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 13

3 lb pork tenderloins
1 teaspoon salt
1/2 teaspoon pepper
7 teaspoons olive oil
1 cup dried apricots
1 cup dried pitted plums
1 cup dried peaches
1/2 cup dried tart cherries
1/4 cup pine nuts
1 cup port wine
1 cup pomegranate juice
2 cinnamon sticks (3 inch)
1/2 cup chicken broth

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
  • Sprinkle pork with salt and pepper. In 12-inch skillet, heat 6 teaspoons of the oil over medium-high heat. Cook pork in oil 6 minutes, turning once, until golden brown. Place pork in pan, reserving drippings in skillet. Insert ovenproof meat thermometer so tip is in thickest part of pork.
  • Roast uncovered 18 to 20 minutes or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  • Meanwhile, add remaining 1 teaspoon oil to drippings in skillet. Add apricots, plums, peaches, cherries and pine nuts. Cook over medium-high heat 3 minutes, stirring frequently, until nuts are toasted. Add wine, juice and cinnamon sticks. Heat to boiling; reduce heat to low. Simmer 5 minutes or until slightly thickened. Stir in broth; simmer 15 minutes longer or until fruit is tender. Slice pork; serve with sauce.

Nutrition Facts : Calories 470, Carbohydrate 48 g, Fat 1 1/2, Fiber 7 g, Protein 38 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg

ROASTED PORK LOIN WITH CHUNKY FRUIT SAUCE



Roasted Pork Loin with Chunky Fruit Sauce image

A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 12

1 two-pound pork loin
1 tablespoon olive oil
2 1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1 tablespoon fresh thyme leaves
2 tablespoons unsalted butter
4 firm red apples, such as Cortland, cored and cut into 1/2-inch cubes
4 tablespoons pure maple syrup
4 tablespoons low-sodium canned or Homemade Chicken Stock, skimmed of fat, or apple juice
1 cup mixed dried fruit such as apricots, figs, and cherries, roughly chopped
4 rustic-style rolls
2 tablespoons grainy mustard

Steps:

  • Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand.
  • Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning.
  • Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes.

SPICED PORK CHOPS II



Spiced Pork Chops II image

This is based on Joan MacKinnon's really great 'Spiced Pork Chop' recipe, modified based on numerous reviews from others and trial and error. This is my current favorite version for empty nesters (i.e. two servings). The gravy is optional but very tasty. It is important to use the size pan indicated so that wine sauce can spread out and evolve. I find the gravy is better if not too thick. Also use milk if you want a thinner gravy.

Provided by PJ Nawlins

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 2

Number Of Ingredients 17

½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon celery salt
¼ teaspoon ground ginger
⅛ teaspoon dried oregano
⅛ teaspoon dried basil
⅛ teaspoon salt
1 pinch ground black pepper
2 (1-inch thick) bone-in pork loin chops
1 ½ teaspoons vegetable oil
¾ cup dry sherry
¾ cup water
2 tablespoons packed brown sugar
¼ cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x14-inch baking dish.
  • Mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
  • Dredge pork chops in the flour mixture to coat. Reserve remaining flour mixture.
  • Heat olive oil in a skillet over medium heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side. Transfer pork chops to prepared baking dish, reserving any drippings in the skillet.
  • Stir sherry, water, and brown sugar together until sugar dissolves; pour over pork chops.
  • Bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Move pork chops to a plate and cover with aluminum foil to keep warm. Pour liquid from baking dish into the skillet with reserved drippings.
  • Place skillet with drippings mixture to medium-low heat. Stir cream into the drippings. Cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. Serve as a gravy for the pork chops.

Nutrition Facts : Calories 663.2 calories, Carbohydrate 54.7 g, Cholesterol 128.1 mg, Fat 28 g, Fiber 1.8 g, Protein 39.3 g, SaturatedFat 12.4 g, Sodium 939.1 mg, Sugar 14.2 g

FRUITY PORK STEAKS



Fruity pork steaks image

This winter warmer is quick, delicious and packed with healthy ingredients - all it needs is a dollop of mash

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

4 boneless pork loin steaks , trimmed of any fat
2 tsp Chinese five-spice powder
1 tbsp sunflower oil
1 large red onion , cut into thin wedges through the root
4 red apples , cored and cut into eighths
2 tbsp redcurrant jelly
1 tbsp red wine vinegar or cider vinegar
200ml chicken stock

Steps:

  • Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.
  • Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.
  • Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.79 milligram of sodium

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From travelcookrepeat.com


PORK CHOP DISHES WITH FRUIT RECIPES - COOKSRECIPES.COM
Pork Chop Dishes with Fruit Spiced Peach Pork Chops. The spicy coating on the pork chops marries well with the peaches. Consider this skillet dish for a comforting, down home meal. Pan-Seared Chops with Pear and Soy-Ginger Glaze. This one-skillet dish is a perfect pairing of pork and braised fruit, with a hint of soy sauce and a pinch of ...
From cooksrecipes.com


CORIANDER CRUSTED PORK CHOPS IN A CURRANT CUMBERLAND SAUCE
2022-04-05 Saute about 5 minutes or until translucent. Remove from skillet and place in small pot. Season pork chops on both sides with salt, coriander and thyme. Add a little more olive oil to skillet if needed and heat up over medium high heat. Add pork chops and sear, cooking for about 4-5 minutes, depending on thickness.
From farmtojar.com


PORK ROAST WITH FRUIT SAUCE RECIPE: HOW TO MAKE IT | TASTE OF HOME
A tender, savory pork roast gets dressed up for the holidays in this tangy apricot sauce. It's wonderful old-fashioned dish that's a family favorite. It looks so pretty on the table. —Dorothy Pritchett, Wills Point, Texas
From stage.tasteofhome.com


ROAST PORK WITH SPICED APPLE SAUCE | FOOD TO LOVE
2011-07-31 Weigh pork and calculate cooking time (allow 45 minutes per kilogram for pork loin with rind). 2. Place pork on a rack in a baking dish. Drizzle with oil and rub salt onto pork. Bake for 20 minutes. 3. Reduce temperature to moderate, 180°C, and bake a further 1 hour 10 minutes, until cooked to taste. Cover loosely with foil and rest 15 minutes.
From foodtolove.co.nz


FIVE-SPICE PORK TENDERLOIN WITH GLAZED LYCHEE FRUIT | RECIPE | PORK ...
Feb 2, 2021 - This pork tenderloin, spiced to perfection, is an aromatically light dinner that will blow your mind. Chinese five spice and lychee fruit glaze make the perfect sweet and spicy pairing Chinese five spice and lychee fruit glaze make the perfect sweet and spicy pairing
From pinterest.ca


PORK MEDALLIONS WITH CHERRY AND SPICE SAUCE | RICARDO
Drain the cherries and set the juice aside. In a non-stick skillet, brown the medallions in half the butter and oil until pink, about 3 to 4 minutes per side. Season with salt and pepper. Remove from the pan and cover with aluminum foil. Set aside. In the same pan, soften the shallot, garlic and carrots. Deglaze with the wine and the cherry juice.
From ricardocuisine.com


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