Rosemaryandlemonporkstew Recipes
ROSEMARY AND LEMON PORK STEW
This rich stew uses typical Portuguese seasonings and ingredients such as dry wine (vinho seco), paprika, and lemon. The meat is oh-so-tender, and the dish is very no-fuss. Serve with rice and/or lots of traditional Portuguese cornmeal bread.
Provided by EdsGirlAngie
Categories Stew
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Toss the pork cubes in flour, salt, pepper and paprika, and in a large saucepan, brown them in the olive oil
- Add portabella mushrooms and sliced onion and saute for 5 more minutes
- Stir in the wine, basil, coriander and rosemary, scraping up any browned bits on the bottom of the pan
- Cover stew and cook over low heat for an hour; uncover and cook for another 15 minutes or until liquid thickens up a little
- Just before serving, stir in the fresh lemon juice; garnish with fresh parsley or cilantro
Nutrition Facts : Calories 548.5, Fat 23, SaturatedFat 6.6, Cholesterol 152, Sodium 509.3, Carbohydrate 18.3, Fiber 3.1, Sugar 6.6, Protein 51.6
ROSEMARY PORK TENDERLOIN
Steps:
- Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
- Preheat the oven to 375 degrees F.
- After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
- Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.
ROSEMARY PORK ROAST
Tender and full of flavor, this lovely roast is an impressive main dish for a Christmas dinner or any special occasion. The aroma as the roast is baking, enhanced by rosemary and garlic, is mouthwatering. While it is in the oven I decorate my dining room table.-
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place first six ingredients and 1/4 cup broth in a large resealable plastic bag; seal bag and turn to coat. Refrigerate 4-8 hours, turning occasionally., Place roast in an ungreased roasting pan, fat side up, reserving marinade in bag. Add remaining broth to reserved marinade; pour over roast. Sprinkle roast with salt. Bake, uncovered, until a thermometer reads 145°, 1 to 1-1/4 hours., Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from pan juices. Mix cornstarch and water until smooth; stir into juices. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 256 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 346mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
ROSEMARY PORK LOIN
I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it's restaurant quality, and we look forward to making it after work. -Judy Learned, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 488mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in prepared roasting pan.
- Roast pork 30 minutes.
- Turn roast fat side up.
- Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
- Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut pork crosswise into 1/3-inch-thick slices.
- Arrange pork slices on platter.
- Pour pan juices over.
- Garnish with rosemary sprigs, if desired.
ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
PORK TENDERLOIN WITH ROSEMARY
Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 6
Steps:
- Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
- Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
- Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g
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5/5 (252)Total Time 1 hrServings 8
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- In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours.
- Let the pork stand at room temperature for 1 hour. Preheat the oven to 400° and preheat a griddle or a very large skillet. Remove the pork from the marinade. Scrape off most of the garlic and rosemary and season the tenderloins with salt and pepper. Set them on the griddle and cook over high heat until browned all over, about 6 minutes. Transfer the tenderloins to a large rimmed baking sheet and roast in the oven for about 14 minutes, until an instant-read thermometer inserted in the thickest part registers 130°. Cover the tenderloins loosely with foil and let rest for 10 minutes before slicing and serving.
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