Spicedporkloinsteakswithprunes Recipes

SPICY BAKED PORK STEAKS

Steps:

• Line a 9x13 inch baking pan with aluminum foil or spray with non-stick cooking spray.
• Mix seasoning in a small bowl and rub into pork steaks and let them rest for 10 minutes.
• Bake for 25 minutes at 375 degrees.
• Remove from oven and cover with barbecue sauce.
• Continue baking for an additional 20 minutes.

PORK LOIN STUFFED WITH PRUNES

Steps:

• Preheat oven to 325 degrees. Soak prunes in wine, if you wish, for as long as possible. Drain prunes, reserving wine. With a long sharp knife, make a slit in the center of the loin and stuff it with prunes (reserve prunes that won't fit into pork).
• In a large casserole heat butter. When foaming subsides add the onion or leek, celery and carrot. Cover and cook for 5 to 8 minutes or until the vegetables are tender. Remove them with a slotted spoon and reserve for later. Add vegetable oil to the casserole and heat. When hot, add the loin and brown on all sides, including the ends. When pork is browned, remove it to a plate. Discard all fat from the casserole, but leave behind any drippings. Return cooked vegetables to the bottom of the casserole. Add the meat on top and add any prunes which didn't fit into the loin.
• Cover loin with reserved white wine you soaked the prunes in, broth, bay leaf and garlic. Put a lid on casserole and set in oven. Cook for 1 and 1/2 to 2 hours or until pork juices run a clear yellow (difference in time depends on how thick the loin is; internal temp is 165 degrees). Remove casserole from oven and remove the pork and let rest while you make the sauce. Strain the juices into a "degreasing" cup or heat-resistant cup. Discard aromatic vegetables and prunes. The fat will rise above the juices; discard it. Return juices to casserole and boil down until thickened. Finish with a tablespoon of butter or not as you wish. Slice pork into thin slices, serve with saffron rice, sugar snap peas and spoon sauce over the top.

SPICED PORK LOIN STEAKS WITH PRUNES

Steps:

• Heat oven to 325*F.
• Peel and thinly slice the onions.
• Dip the meat in the seasoned flour.
• Heat the olive oil in a roomy frying pan, add the pork steaks and brown each one on both sides.
• Transfer to a large casserole.
• Add theonions to the hot oil and stir to soften over a moderate heat.
• Add the sugar and stir until the onions caramelize.
• Stir in the spices, vinegar and 2 TBS cold water.
• Simmer until the onions are syrupy, about 2 to 3 minutes.
• Pour the caramelized onions over the pork.
• Add the bay leaves, prunes and stock.
• Cover with the casserole lid.
• Set in the heated oven and cook for 1 1/2 hours.
• Season with salt and freshly milled pepper to taste before serving.

ROAST LOIN OF PORK, WITH PRUNES

Steps:

• Soak the prunes for one hour in the wine.
• Preheat oven to 375 degrees. Between each rib of pork make incisions big enough to hold two prunes, but not cutting right through the meat.
• Slice the garlic and place a slice in each incision. Add a pinch of rosemary and pepper.
• Place the loin fat side up on a roasting rack in a baking pan. Roast for 2 hours, or until the meat is cooked, basting frequently. Be careful not to overcook or the pork will become dry.
• Put the roast on a heated serving dish and keep warm. Meanwhile, pour off as much fat as you can from the cooking juices. Place the roasting pan over high heat. Add the wine and scrape up the cooking juices. Season with salt and pepper and pour into a heated sauce boat. Garnish with chopped parsley. Pass the sauce separately.

PORK STEAKS

Steps:

• Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
• Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

SAUTéED PORK TENDERLOIN WITH PRUNES

Steps:

• In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
• Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
• In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
• Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
• Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.

BRAISED PORK LOIN WITH PRUNES

Steps:

• Heat 2 tablespoons oil in 5-quart pot over moderate heat until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are soft and golden, about 20 minutes. Transfer onions to a bowl and reserve pot.
• Simmer prunes and Armagnac in a 1- to 2-quart saucepan 5 minutes. Remove from heat and set aside.
• Make a hole for stuffing: Insert a long thin sharp knife into middle of one end toward center of loin, then repeat at opposite end to make an incision that runs lengthwise through roast. Enlarge incision with your fingers, working from both ends, to create a 3/4-inch-wide opening.
• Pack about 20 prunes into pork, pushing from both ends toward center (reserve remaining Armagnac and prunes). Pat pork dry and season with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
• Put oven rack in middle position and preheat oven to 375°F.
• Wrap parsley, thyme, sage, bay leaf, peppercorns, and cloves in cheesecloth and tie into a bundle with kitchen string.
• Brush pork with mustard, then evenly coat with brown sugar. Heat remaining 2 tablespoons oil in reserved pot over high heat until hot but not smoking, then brown meat on all sides (not ends), reducing heat if necessary to keep from burning, about 6 minutes total.
• Transfer pork with tongs to a plate, then add white wine and reserved Armagnac (but not prunes) to pot. Bring to a boil, then remove from heat.
• Add broth, onions, and cheesecloth bundle to pot with Armagnac mixture, then add pork with any juices accumulated on plate and turn pork fat side up. Bring to a boil over high heat, covered, then transfer to oven and braise 30 minutes.
• Add remaining prunes and braise until thermometer inserted diagonally 2 inches into meat (avoid stuffing) registers 150°F, about 15 minutes.
• Transfer pork to a cutting board and cut off and discard string, then cover with heavy-duty foil (temperature of pork will rise as it stands).
• While pork stands, skim fat from surface of sauce (if necessary) and remove and discard cheesecloth bundle, then stir in vinegar and remaining 1/4 teaspoon salt and pepper to taste.

LOIN OF PORK STUFFED WITH PRUNES

Steps:

• Two days in advance, place prunes in a bowl, add Armagnac, cover and refrigerate.
• Make a deep cut lengthwise down the middle of the pork. Spread meat out flat, like a book. Season with salt and pepper. Drain prunes well, reserving Armagnac for another use. Place prunes in double layer down the center of the pork. Close meat over them and tie at 1 1/2-inch intervals with butcher's cord. Dust with salt and pepper.
• Heat oven to 400 degrees. In a large heavy skillet or casserole, preferably enameled cast iron, add duck fat or oil. Sear meat over medium-high heat until lightly browned on all sides. Remove meat. Reduce heat to low, add carrot, onion and garlic and cook until softened but not brown. Add wine and reduce by half. Stir in tomatoes, thyme and bay leaf. Return meat to pan, add veal stock, bring to a simmer and place pan in oven.
• Cook 30 minutes, basting every 10 minutes. Reduce heat to 325 degrees, turn meat and continue cooking about one hour longer, basting every 10 to 15 minutes. Add water as needed to keep one inch of liquid in pan.
• Remove from oven. Place meat on cutting board, and tent with foil to keep warm. Gently simmer liquid in pan 5 minutes or so, then force through a sieve into a saucepan. Season to taste with salt and pepper.
• Slice pork and arrange on platter. Reheat sauce, spoon a little over the meat and pass the rest alongside.