30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS
This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
- Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
- While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
- Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.
ROAST PORK WITH COUSCOUS & GINGER YOGURT
Give your system a boost of iron with this low-fat yet satisfying roast pork recipe
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Brown the pork in a non-stick frying pan over a high heat for 4-5 mins, turning twice. Mix the oil, 2 tsp cumin, cinnamon, 2 tsp ginger and some seasoning, then rub all over the pork. Transfer to a roasting tin and roast for 30-35 mins or until the juices run clear when the thickest part is pierced with a skewer.
- Mix the couscous with the remaining cumin, the sultanas, lemon zest and juice, then season and pour over 400ml boiling water. Stir well and cover for 5 mins, then stir in the mint.
- Stir the remaining ginger and a little seasoning into the yogurt. Thickly slice the pork and serve with the couscous and ginger yogurt.
Nutrition Facts : Calories 284 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 15 grams sugar, Protein 23 grams protein, Sodium 0.21 milligram of sodium
GRILLED VEGETABLES WITH COUSCOUS AND YOGURT SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan over high heat. Toss the bell peppers, squash, mushrooms, garlic, herbs, olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Brush the onion rounds with olive oil and season with salt. Brush the grill pan with olive oil, then grill the bell pepper mixture and onion rounds (in batches if needed), turning, until tender and marked, about 10 minutes. Peel the garlic.
- Meanwhile, cook the couscous as the label directs.
- Pulse the garlic, 2 pieces grilled bell pepper and the yogurt in a mini food processor or blender until smooth. Add 1/4 teaspoon salt, and pepper to taste. Cut the remaining grilled bell peppers into chunks and toss with the squash, mushrooms, herbs and onion in a large bowl; season with salt.
- Fluff the couscous with a fork and divide among bowls. Top with the vegetables and almonds and serve with the yogurt sauce.
Nutrition Facts : Calories 473, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 2 milligrams, Sodium 616 milligrams, Carbohydrate 72 grams, Fiber 12 grams, Protein 17 grams
PULLED PORK WITH GINGER SAUCE
It's almost sacrilegious for a South Carolinian from the capitol city to make any sauce for pulled pork except mustard-based. But we love this Asian-inspired Ginger Sauce. Wonderful in a sandwich it's also great over rice. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender., Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker., In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.
Nutrition Facts : Calories 479 calories, Fat 25g fat (10g saturated fat), Cholesterol 141mg cholesterol, Sodium 1115mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 39g protein.
SPICY PORK AND COUSCOUS
Provided by Marian Burros
Categories dinner, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Combine cumin and ginger. Crush garlic, and add to spices. Wash and dry pork, and cut into 3/4-inch cubes. Roll the pork in the spice mixture, and set aside.
- Following the package directions, bring the beef stock to a boil. Add the couscous, cover and remove from heat. Allow to sit for 5 minutes, until the couscous has absorbed the liquid.
- Heat nonstick skillet until it is very hot; reduce heat to medium high, and add oil. Saute pork cubes until they are brown on all sides and slightly pink in the center, about 5 minutes.
- Meanwhile, wash, trim and coarsely chop tomatoes. Pit and chop olives. Wash, trim and cut the scallions into thin rounds. Wash and chop cilantro and mint. Add tomatoes, olives, scallions and lemon juice to couscous. When pork cubes are cooked, stir into mixture. Stir in the cilantro and mint. Season with salt and pepper.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 7 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 854 milligrams, Sugar 4 grams, TransFat 0 grams
PAUL PRUDHOMME'S ROAST PORK WITH GINGERSNAP GRAVY
A recipe from K-Paul's, in New Orleans. "This dish will knock your socks off!", Chef Prudhomme says.
Provided by PalatablePastime
Categories Pork
Time 1h25m
Yield 6-9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 325 degrees F.
- Saute onion, green bell pepper, celery, garlic, salt, pepper, paprika, thyme, and mustard in butter in large heavy skillet over medium-high heat for 4-5 minutes or until vegetables soften; remove from heat.
- Place roast in shallow roasting pan; fat side up.
- Make several slits with sharp knife in the top of the roast, cutting downward, but not through to the bottom.
- Stuff pockets with the vegetable filling.
- Roast in preheated oven for 1 hours or more, or until a meat thermometer reads the temperature you desire (160 degrees-for medium; 170 degrees for well-done).
- Remove roast from pan; keep warm; reserve pan drippings.
- To prepare gingersnap gravy, pour off pan juices into a 1 cup measure; skim off fat.
- Add enough water to make 1 cup and pour back into the pan.
- Set pan on top of the stove over medium-high heat, and simmer for 2 minutes, scraping brown bits from the bottom of the pan; remove from heat.
- Saute chopped onion, chopped celery, minced garlic in butter in large skillet for 4-6 minutes.
- Add ginger, salt, pepper, thyme, sage, and cumin, mixing well; cook 5 minutes.
- Add pan juices from roasting pan and the can of beef broth.
- Bring all to the boiling, then lower heat and simmer, uncovered, for 3 minutes.
- Break gingersnaps into pieces and add to skillet.
- Cook gravy until cookies absorb liquid, then whisk until smooth; simmer 10 minutes more.
- Strain gravy, and keep warm.
- To serve, slice pork into medallions, and spoon a little gravy over meat; serve extra gravy on the table.
Nutrition Facts : Calories 620.1, Fat 41.8, SaturatedFat 17.4, Cholesterol 174.1, Sodium 1449.6, Carbohydrate 11.3, Fiber 1.2, Sugar 3.3, Protein 47.8
QUICK GINGER PORK
My husband and I are empty nesters. It was a challenge learning to cook for just two again, but recipes like this give us delicious scaled-down dinners. -Esther Johnson Danielson, Lawton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, stir-fry pork in oil until no longer pink. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and ginger; add to skillet. Combine water and cornstarch until smooth; add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions and sesame seeds.
Nutrition Facts : Calories 216 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 621mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PASTURE-RAISED PORK WITH COUSCOUS AND VEGETABLES
Roasted pork tenderloin is served with a warm salad of roasted vegetables, cherry tomatoes, herbs, and Israeli couscous. Homemade harissa paste adds a little spice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h
Number Of Ingredients 18
Steps:
- Couscous: Bring broth and 3/4 cup water to a boil in a medium pot. Add couscous and cook, stirring, 1 minute. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is al dente, about 8 minutes more. Remove from heat, drizzle with olive oil, and toss to coat. Transfer to a rimmed baking sheet, spread in an even layer, and let cool, 10 minutes.
- Roasted vegetables: Preheat oven to 400 degrees. On another rimmed baking sheet, toss potatoes and carrots with olive oil; season with salt. Spread in a single layer and roast, tossing halfway through, until tender, about 20 minutes. Let cool completely on sheet.
- Pork: Raise oven heat to 425 degrees. Season pork all over with salt and pepper. Heat a large ovenproof skillet over medium-high. Swirl in safflower oil to coat. Add pork and brown on all sides, turning as needed, about 12 minutes total. Transfer skillet to oven and roast until a thermometer inserted in middles registers 140 degrees, about 11 minutes. Transfer to a cutting board; let rest 15 minutes before cutting into 1/2-inch slices.
- Salad: Meanwhile, heat olive oil in a large saute pan over medium. Add onion and cook, stirring occasionally, until just starting to soften, about 2 minutes. Add garlic and cook, stirring frequently, until soft, about 2 minutes. Season with salt. Transfer to a large bowl, add tomatoes and herbs, and toss to combine.
- Add couscous, roasted vegetables, and harissa to salad; toss to combine. Season with salt. Arrange couscous mixture on a large platter and top with pork. Serve, with extra harissa on the side.
GINGER PORK
Cubed pork braised in chicken broth, sherry, soy sauce and water. Add ginger and other seasonings, and you have the delicate and delicious dish called Ginger Pork.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Place cubed pork and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet or wok. When hot, add coated pork and brown quickly; remove with a slotted spoon and set aside. Pour off remaining oil.
- In same skillet combine the chicken broth, water, soy sauce and sherry. Stir together and add the green onion, garlic, sugar, ginger, salt, pepper and reserved pork cubes. Bring all to a boil. Then lower heat, cover and let simmer 15 minutes or until pork is tender. Check occasionally to make sure sauce is not thickening too much. If needed, add more water.
Nutrition Facts : Calories 224.2 calories, Carbohydrate 15 g, Cholesterol 35.2 mg, Fat 10.4 g, Fiber 0.6 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 542.5 mg, Sugar 1.4 g
STIR-FRY PORK WITH GINGER
A simple Chinese dish. The wine and ginger gives the dish its fragrant smell. Best served with warm rice.
Provided by Jenny Au
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Fry ginger in hot oil until fragrant, then add pork, soy sauce, dark soy sauce, salt, and sugar. Cook, stirring occasionally, for 10 minutes.
- Stir in the sesame oil, green onion, and rice wine. Simmer until the pork is tender.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 2.2 g, Cholesterol 40.9 mg, Fat 29.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 7.2 g, Sodium 837.6 mg, Sugar 1 g
COUSCOUS WITH GINGER, ORANGE, ALMOND & HERBS
Posted for the World Tour 2005 event. The source of the adapted recipe is an article in Fine Cooking.
Provided by PanNan
Categories Australian
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large saucepan with a tight lid. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 minutes. Stir in the garlic and ginger and cook for 2 more minutes. Add the orange juice and simmer until the liquid has nearly evaporated, about 10 minutes, stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil.
- Remove from the heat, add the butter, couscous, and salt. Stir, and cover. Let stand for 15 minutes. Fluff the couscous with a fork. Stir in the almonds, herbs, and orange zest. Season with salt and pepper, if desired.
Nutrition Facts : Calories 441.1, Fat 16.9, SaturatedFat 3.4, Cholesterol 7.6, Sodium 617.6, Carbohydrate 61.1, Fiber 5.4, Sugar 6.4, Protein 11.8
YOGURT-BRAISED CHICKEN LEGS WITH GARLIC AND GINGER
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping into the creamy yogurt sauce.
Provided by Claire Saffitz
Categories Chicken Garlic Ginger Coriander Cumin Yogurt Chickpea Green Onion/Scallion Mint Lime Dinner Braise
Yield 4 servings
Number Of Ingredients 12
Steps:
- Generously season chicken legs all over with salt and pepper. Heat oil in a medium Dutch oven over medium. Arrange chicken legs in pot skin side down (you want them to fit snugly) and cook, lifting up once or twice to let hot fat run underneath, until skin is golden brown and crisp, 10-15 minutes. Transfer chicken to a plate, placing skin side up.
- Reduce heat to medium-low and add head of garlic, cut sides down, and ginger to pot. Cook, stirring occasionally, until ginger is starting to brown and curl around the edges and garlic is golden, about 4 minutes. Add coriander, cumin, and red pepper flakes and cook, stirring often, until spices are fragrant, about 1 minute. Stir in turmeric followed by 2 cups yogurt and mix until smooth; season with salt.
- Nestle legs back into pot, skin side up, in a single layer and add water just until legs are almost submerged with skin barely peeking out. Bring to a very gentle simmer, adjusting heat if needed, and cook, uncovered, until meat is very tender and just about falling off the bone, 75-90 minutes (the yogurt will separate and look curdled, which is fine). Let cool 10 minutes.
- Meanwhile, finely grate remaining garlic clove into a small bowl. Add remaining 1 cup yogurt and stir to combine; season with salt and pepper.
- Smear yogurt mixture across a platter and scatter chickpeas over. Carefully transfer chicken legs to platter. Using a large spoon or small ladle, skim off bright yellow fat that has collected on surface of braising liquid and drizzle all over platter (it's okay if some rogue spices make it onto platter). Top with scallions and mint, then squeeze lime wedges over.
SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES
A savory alternative-yogurt marinade spiced with black pepper, ginger, and turmeric simultaneously seasons and tenderizes these pint-size birds.
Provided by Gregory Gourdet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
- Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
- Cover and marinate in the fridge for at least 16 hours or up to 2 days.
- About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
- Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
- Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
- Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.
More about "roast pork with couscous ginger yogurt recipes"
10 BEST PORK AND COUSCOUS RECIPES | YUMMLY
From yummly.com
PAN-ROASTED PORK CHOPS WITH APPLES AND COUSCOUS RECIPE
From oprah.com
EASY GARLIC GINGER GLAZED STICKY PORK - FOODIE WITH FAMILY
From foodiewithfamily.com
PORK AND ROASTED VEGETABLE COUSCOUS - GOOD HOUSEKEEPING
From goodhousekeeping.com
GARLIC GINGER PORK STIR FRY - THE CHUNKY CHEF
From thechunkychef.com
ROAST PORK & COUSCOUS - HARLEY STREET HEALTH CENTRE
From harleyhealthcentre.com
LEMON PEPPER PORK | RECIPETIN EATS
From recipetineats.com
EASY YOGURT-MARINATED PORK TENDERLOIN RECIPE
From today.com
ULTRA-CRISPY SLOW-ROASTED PORK SHOULDER RECIPE - SERIOUS EATS
From seriouseats.com
10 BEST YOGURT SAUCE PORK RECIPES | YUMMLY
From yummly.com
GARLIC GINGER PORK ROAST RECIPE - THE SPRUCE EATS
From thespruceeats.com
ONE POT ROAST CHICKEN AND VEGGIE COUSCOUS - VJ COOKS
From vjcooks.com
PORK ROAST WITH GARLIC-GINGER GLAZE - SAVOR THE BEST
From savorthebest.com
PAN-ROASTED PORK CHOPS WITH APRICOT-GINGER GLAZE RECIPE
From myrecipes.com
PORK ROAST WITH CRISPY CRACKLING - RECIPETIN EATS
From recipetineats.com
LEMON GINGER BEEF TOP ROUND ROAST WITH COUSCOUS OR RICE
From alderspring.com
JAMIE OLIVER'S SLOW ROASTED PORK BELLY WITH GINGER BEER RECIPE ...
From drizzleanddip.com
YOGURT MARINATED SLOW ROASTED PORK IN COCONUT CURRY
From cabotcheese.coop
GREEK STYLE ROAST PORK WITH HONEY SAUCE - MY GREEK DISH
From mygreekdish.com
ROASTED PORK LOIN WITH HERBED COUSCOUS RECIPE | EAT SMARTER USA
From eatsmarter.com
MEDITERRANEAN PORK TENDERLOIN WITH COUSCOUS {SLOW COOKER}
From gooddinnermom.com
GINGER HONEY ROASTED PORK TENDERLOIN - THE CHUNKY CHEF
From thechunkychef.com
ROASTED PORK TENDERLOIN WITH BLACKBERRY HOISIN SAUCE
From carlsbadcravings.com
GREEK SEASONED PORK WITH LEMON COUSCOUS - BETTER HOMES
From bhg.com
ROASTED PORK TENDERLOIN WITH RAISIN-GINGER PAN SAUCE RECIPE
From foodandwine.com
ROAST PORK RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
ROAST PORK BELLY WITH APPLE, SOY AND GINGER | THE COOK UP - FOOD
From sbs.com.au
NIGEL SLATER'S BAKED PORK WITH CARDAMOM, GINGER AND YOGURT; RICE …
From theguardian.com
SLOW-ROASTED PORK SHOULDER WITH CARROTS, ONIONS, AND GARLIC
From finecooking.com
ROAST PORK WITH COUSCOUS & GINGER YOGURT - BBC GOOD …
From bbcgoodfoodme.com
HERB-CRUSTED PORK ROAST WITH GINGER-FIG COMPOTE RECIPE - FOOD …
From foodandwine.com
ANGELA'S SLOW ROASTED GINGER PORK RECIPE - BBC FOOD
From bbc.co.uk
ROAST PORK WITH CHINESE VEGETABLES - THE WOKS OF LIFE
From thewoksoflife.com
ROAST PORK WITH COUSCOUS AND GINGER YOGURT, BAKED PEAR
From focusonflavour.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