Pork

Apricot-Glazed Pork Tenderloin (Quick Fix Meals)

Posted on February 17, 2009. Filed under: Asian, Pork, Quick & Easy |

1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds

Salt

Ground black pepper

2 teaspoons sesame oil

1 1/4 cups apricot preserves

1/4 cup tamari sauce

1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Source

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Orange-Apricot Pork Chops in the Crockpot

Posted on January 31, 2009. Filed under: Pork, Slow-Cooker |

I want to try this recipe!

Orange-Apricot Pork Chops in the Crockpot at A Year of Crockpotting.

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Cinnamon Apple Pork Tenderloin

Posted on July 30, 2007. Filed under: Pork |

INGREDIENTS:

  • 1 to 1 1/2 pounds pork tenderloin
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar, packed
  • 2 cooking apples, peeled, cored and sliced
  • 2 tablespoons dried cranberries or raisins

PREPARATION:

Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.

Source, via Mom’s Musings.

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Glazed Pork Tenderloin

Posted on June 25, 2007. Filed under: Main Dish, Pork |

Glazed Pork Tenderloin

1/4 tsp. salt
1/4 tsp. pepper
1 pork tenderloin (l lb.)
2 sprigs fresh rosemary
1/2 c. pineapple preserves
1 tablespoon prepared horseradish

Combine salt and pepper; rub over pork. Place in a 13×9″ baking pan
coated with nonstick cooking spray. Place one sprig of rosemary under
the pork and one on top. Bake, uncovered at 425 for 10 minutes.

Meanwhile in a saucepan, heat preserves and horseradish until preserves
are melted; stir until blended. Remove top rosemary sprig. Brush pork
with 1/4 c. pineapple sauce. Bake 10-20 minutes longer until meat
thermometer reads 160. Let stand for 5 minutes before slicing. Serve
with remaining sauce.

4 servings


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Pork Chops with Apples

Posted on June 25, 2007. Filed under: Main Dish, Pork |

Pork Chops with Apples

1 tablespoon olive oil
6 loin pork chops, 1 inch thick
Coarse salt and freshly ground pepper
12 sprigs fresh thyme, plus more for garnish
1 tablespoon unsalted butter
1/2 cup apple cider
1 tablespoon apple-cider vinegar
3 tart cooking apples, peeled, cored, and cut into 1/4-inch slices
1. Heat oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Lay 2 thyme sprigs on each pork chop, and add to the skillet. Sauté pork until browned, 3 to 5 minutes per side.

2. Add the butter to the skillet. Reduce the heat to medium. Cover, and continue cooking until internal temperature is 160 degrees F. when recorded with an instant-read thermometer, about 10 to 15 minutes. Transfer meat to a heated platter, and cover to keep warm.

3. Return skillet to stove; deglaze the pan with apple cider, and allow the cider to reduce by half, about 3 to 4 minutes, over medium heat. Stir in vinegar, and reduce 1 minute more. Add the apples, and cook until caramelized and tender, 5 to 8 minutes. Stir well to coat apples with the caramelized glaze. Serve immediately.


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Pork Chop with maple syrup and balsamic Vinegar

Posted on June 25, 2007. Filed under: Main Dish, Pork |

Pork Chop with maple syrup and balsamic vinegar

1lb (500g) boneless fast fry pork chops
salt & pepper
1 tablespoon (15ml) butter
1tablespoon (15ml) vegetable oil
2 tablespoon (30 ml) finely chopped shallots
3/4 cup canned chicken broth undiluted
1 tablespoon balsamic vinegar
1 tablespoon maple syrupLightly sprinkle both sides of the pork chop with salt and pepper.   In large heavy frypan heat butter and oil over medium heat,add chops and saute for about 3 1/2 minutes or until cooked, turning once.  Remove chops and set aside. Add shallot to pan and saute for 30 seconds.  Stir in broth and boil for 3 -5 minutes or until reduced to about 1/2 cup.  Stir in maple syrup and vinegar.  Simmer until slightly thickened, about 2 minutes.  Return chops to frypan and heat through about 1 minute.
Bon Appetit
posted by McKenna’s Blog @ 9:30 PM


Go to source: 5pmanddinner

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