Roasted Pork Loin With Poached Plums Recipes

ROASTED PORK LOIN WITH POACHED PLUMS

Steps:

• For Plums:
• Combine first 5 ingredients and 1/4 cup sugar in heavy large saucepan; bring to boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.
• Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.
• DO AHEAD:Can be made 1 day ahead. Cover plums and sauce separately; chill. Bring plums to room temperature; rewarm sauce over medium heat.
• For Pork:
• Preheat oven to 400°F. Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes. Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes. Remove skillet from oven and let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with poached plums and sauce. Sprinkle with chopped chives.
• *Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

ROASTED PORK LOIN WITH POACHED PLUMS

Steps:

• For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/roasted-pork-loin-with-poached-plums-239783

HERB-ROASTED PORK TENDERLOIN WITH PEARS

Steps:

• Preheat oven to 475 degrees. With a paring knife, cut 10 small slits in each tenderloin. Stuff slits with garlic and thyme; season pork with salt and pepper. In a large ovenproof skillet, heat oil over medium. Add pork, and cook, turning occasionally, until golden brown on all sides, about 10 minutes.
• Add pears to skillet. Transfer to oven, and cook, tossing pears once, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, about 10 minutes. Transfer pork and pears to a platter; let rest 5 minutes. Season pan juices with salt and pepper, and pour into a gravy boat or small bowl. Slice pork, and serve with pears and pan juices.

ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.

PORK TENDERLOIN WITH ROASTED PLUMS

Steps:

• Preheat oven to 400°F.
• Trim the pork tenderloin of any excess fat. Use a mortar and pestle to crush the peppercorns, marjoram, rosemary and garlic powder together. Sprinkle the spices around the meat and wrap in plastic wrap. Set aside for up to 15 minutes. (If you are going to let this rest longer, place in fridge and remove 15 minutes before cooking.).
• To roast plums, place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.
• Whisk water, balsamic vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons (turbinado or white) sugar.
• Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes.
• Once the meat has sat for 15 minutes, heat olive oil in a cast iron skillet (or another oven proof pan). Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned. Place skillet in the oven and cook until the meat reaches 155 degrees, about 12-15 minutes. Once done, remove the pork from the oven and let rest for 10 minutes. (In that time the meat will reach the desired 160 degrees.).
• Once the plums are done roasting, discard the rosemary and the vanilla bean. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to 1/2 cup, 6 to 8 minutes. Whilst reducing the sauce tent the plums with foil over the roasting pan. (I would suggest not starting your reduction until the meat is cooked and resting.).
• After the meat has rested, carve on the diagonal into slices about 1/4 to 3/8 inch thick.
• To serve place a quarter of plums onto the plate. Place the pork on top and drizzle with the balsamic reduction. Garnish with additional rosemary if desired.

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

SPICED PORK LOIN WITH PLUMS

Steps:

• In a small bowl, combine the first six ingredients; rub over roast. In a Dutch oven, brown roast in 1 tablespoon oil on all sides. Remove roast and set aside., In the same pan, cook onion in remaining oil over medium heat until tender. Add sugar; cook, stirring occasionally, 3-4 minutes longer. Add cranberry juice; bring to a boil. Cook until liquid is reduced by half., Return roast to the pan; add broth. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add plums; cover and simmer 30-45 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before serving. Thicken pan juices if desired.

PORK ROAST WITH PLUM SAUCE

Steps:

• Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring 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 gravy.

SAUTEED PORK AND PLUMS

Steps:

• Season pork with salt. Brown pork in oil and butter over medium-high heat, and remove. Saute plums and onion over medium heat. Add vinegar, and stir until bubbling. Return pork to pan, and toss.

PLUM GLAZED PORK TENDERLOIN

Steps:

• Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour.
• In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm.
• Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F.
• Serve pork slices with plum sauce.