PORK TENDERLOIN WITH DRIED CHERRIES
Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.
Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
Found this recipe the Raleigh (NC) News&Observer and I'm posting it b/c I do not want to lose it before I tried it (I'm good at throwing out the paper, forgetting I wanted to save something). Recipe from Sarah Foster of Foster's Market. Times do NOT include marinating pork in the frig.
Provided by Impera_Magna
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the pork loin, pat dry, and place in a shallow glass or ceramic baking dish and set aside.
- Whisk together the cherries, wine, vinegar, cranberry juice, garlic, shallots, and rosemary in a bowl. Pour this mixture over the pork, cover and refrigerate 2 to 3 hours or overnight.
- Preheat the oven to 375 degrees.
- Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Cook the pork on all sides, until lightly brown, about 5 to 6 minutes.
- Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes or until a meat thermometer registers 150 to 155 degrees (160 degrees - about 5 minutes longer - for medium-well). The meat will be a very light pink color. (Note: The pork will continue to cook after it is removed from the oven.).
- Remove from the baking dish and place on a grooved carving board. Cover the pork loosely with foil and let it rest 5 to 10 minutes before carving.
- Season with salt and pepper. Slice into 1/4-inch pieces and spoon the pan juices over the pork. Serve immediately.
Nutrition Facts : Calories 292.1, Fat 12.8, SaturatedFat 3.5, Cholesterol 99.8, Sodium 78.3, Carbohydrate 8.8, Fiber 0.2, Sugar 3.9, Protein 31.7
ROASTED PORK WITH DRIED CHERRIES
A beautiful presentation. A beautiful pairing. I combined several recipes to come up with this for our Easter dinner this year. It was really good, but I am sure you all can help me tweak this recipe until it is just right.
Provided by ctrmom
Categories Pork
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the salt, sage, and pepper. Rub this mixture all over the roast.
- Roast, fat side up, on a rack at 325 degrees for 30 to 40 minutes per pound or until a meat thermometer registers 170 degrees.
- Allow to set for 15 to 20 minutes while you prepare the sauce.
- Sauce: Whisk the liquid from the cherries into the meat drippings in the roasting pan over medium heat. (You may remove some of the fat first, if desired.) Add the vinegar, brown sugar, dried cherries, and mustard. Cook over medium heat. Meantime, whir the canned cherries in your food processor until you have a cherry sauce similar to applesauce. Add these to the pan with the cornstarch. Cook until slightly thickened.
- Slice the roast and spoon the sauce down the middle of the slices.
Nutrition Facts : Calories 347.4, Fat 11.2, SaturatedFat 4, Cholesterol 91.9, Sodium 372.3, Carbohydrate 27.8, Fiber 1, Sugar 25, Protein 33.1
PORK WITH CHERRY SAUCE
The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
- In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
- Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.
Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g
MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE
Categories Pork Sauté Quick & Easy Vinegar Cherry Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
- Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
- Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.
CHERRY BALSAMIC PORK LOIN
After having a wonderful cherry Brie topping from a local market, I just knew I had to create one for pork. If you're really crazy about cherries, add even more to the slow cooker. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings (1-1/3 cups sauce).
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides., Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low until tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.
Nutrition Facts : Calories 359 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 128mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 33g protein.
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
More about "roasted pork with dried cherries recipes"
CROCKERY PORK ROAST WITH CHERRIES | BETTER HOMES
From bhg.com
5/5 (1)Calories 460 per servingTotal Time 3 hrs 50 mins
- Trim fat from meat. If necessary, cut meat to fit into a 3 1/2-, 4-, 5-, or 6-quart electric crockery cooker. In a large skillet cook meat in hot oil until evenly brown on all sides. Transfer meat to cooker.
- Sprinkle tapioca, dried thyme (if using), and black pepper over meat. Add dried cherries and onion. Pour apple juice over all. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
- To serve, transfer meat to a serving platter. Cover and keep warm. Skim fat from cooking liquid. If using, stir fresh thyme into liquid. Serve the meat and cooking liquid with rice. Makes 8 servings.
LIDIA BASTIANICH'S ROASTED PORK LOIN WITH CABBAGE AND …
From today.com
3.6/5 (316)Total Time 1 hr 30 minsCategory Entrées
- 1. For the pork, preheat oven to 375°F. Season the pork all over with 1 teaspoon salt and 1 teaspoon fennel powder. Heat a large Dutch oven over medium heat. Melt 2 tablespoons of the butter in the olive oil. When the butter is melted, sear the pork all over, about 6 minutes total, then remove to a plate.
- 2. When the pork is out, melt the remaining 2 tablespoons butter in the Dutch oven, and add the garlic. Once the garlic is sizzling, add the onion and cook until wilted, about 4 minutes. Add the cabbage, bay leaves, and thyme, and season with the remaining salt and fennel powder. Cook until the cabbage just begins to wilt, about 5 minutes. Add the white wine, and bring to a simmer. Add 1 cup water. Set the pork on top of the cabbage, and cover the pot. Roast 20 minutes.
- 3. After 20 minutes, uncover, stir in the 1/2 cup dried cherries, and continue to roast until a thermometer inserted into the center of the pork reads 145°F, about 25 to 30 minutes more. Let rest 10 minutes before slicing.
- 4. Meanwhile, for the sauce, in a medium saucepan, combine 2 cups dried cherries, white wine, chicken stock, bay leaves, and thyme. Bring to a simmer, and cook until cherries are very soft, about 20 minutes. Let cool slightly, and remove bay leaves. Pour into a blender, and add the vinegar, butter, and salt. Carefully blend until smooth. Return to the saucepan, and reheat over low heat while you finish the pork.
OVEN-BRAISED PORK CHOPS WITH APPLES, ONIONS, AND DRIED …
From lidiasitaly.com
BACON-WRAPPED PORK LOIN WITH CHERRIES RECIPE | REAL SIMPLE
From realsimple.com
PORK ROAST WITH CHERRY MARINADE - LAKESIDE TABLE
From lakesidetable.com
PORK LOIN WITH BRANDY AND DRIED CHERRIES RECIPE | MYRECIPES
From myrecipes.com
PORK ROAST WITH CHERRIES RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
10 BEST PORK TENDERLOIN WITH CHERRIES RECIPES | YUMMLY
From yummly.com
RECIPES FOR ROASTED PORK WITH DRIED CHERRIES
From cooktime24.com
ROSEMARY ROASTED PORK TENDERLOIN WITH DRIED CHERRIES
From workingwomansfood.com
ROASTED PORK TENDERLOIN WITH CHERRY SAUCE - ALIVE MAGAZINE
From alive.com
LIDIA BASTIANCH'S HOLIDAY PORK LOIN & STUFFED SHELL RECIPES
From today.com
PORK TENDERLOIN WITH CHERRIES AND CRANBERRIES RECIPE
From crecipe.com
SLOW COOKER PORK ROAST AND CHERRIES - MELANIE MAKES
From melaniemakes.com
PORK ROAST WITH CHERRIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHERRY BALSAMIC PORK LOIN RECIPE (EASY 10 MINUTE PREP) - DELICIOUS …
From delicioustable.com
ROASTED PORK LOIN WITH TART CHERRY-PORT SAUCE - WILLIAMS SONOMA
From williams-sonoma.com
ROASTED PORK WITH CHERRY SAUCE | RECIPE WITH VIDEO | KITCHEN STORIES
From kitchenstories.com
ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE
From thespruceeats.com
PORK LOIN WITH CHERRIES RECIPE | MYRECIPES
From myrecipes.com
LIDIA BASTIANICH'S ROASTED PORK LOIN WITH CABBAGE AND DRIED …
From copymethat.com
HEART HEALTHY DRIED CHERRIES LIVEN UP ROAST PORK TENDERLOIN
From blue-kitchen.com
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
From fostersmarket.com
PORK LOIN ROAST WITH CHERRIES - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PORK ROAST WITH CHERRIES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK ROAST WITH CHERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.cc
RECIPE OF THE WEEK: ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ...
From theahaconnection.com
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY RECIPE | EAT ...
From eatyourbooks.com
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY
From theahaconnection.com
ROAST PORK TENDERLOIN WITH DRIED CHERRIES AND ROSEMARY - THE …
From pinterest.ca
ROAST PORK TENDERLOIN WITH DRIED FRUITS - GRATEFUL
From makeitgrateful.com
PORK CHOPS & CHERRIES RECIPE | EATINGWELL
From eatingwell.com
SLOW COOKER ROAST PORK WITH DRIED FRUITS - MANILA SPOON
From manilaspoon.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