SUCCULENT BRAISED PORK
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings plus leftovers
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
- In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
BEER BRAISED PORK LOIN
A delicious way to make an inexpensive cut of meat taste like a million bucks. Spoon sauce over pork to serve along with rice or potatoes.
Provided by Mark D. Wilder
Categories Meat and Poultry Recipes Pork
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
- Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
- Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
- Return pork roast to the pot and cover.
- Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
- Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
- Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
- Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 11.2 g, Cholesterol 99.2 mg, Fat 16.2 g, Fiber 2.3 g, Protein 34.1 g, SaturatedFat 4.4 g, Sodium 670.3 mg, Sugar 4.4 g
BRAISED PORK LOIN, FLANDERS STYLE
This is the method wild boar used to be cooked, but works well with domestic pork. Serve with parsley potatoes.
Provided by Mikekey * @Mikekey
Categories Pork
Number Of Ingredients 17
Steps:
- One day before serving, place meat and next 9 ingredients (through salt and pepper) in a large glass bowl. Pour in enough wine to cover meat and add vinegar. Cover with plastic wrap and refrigerate overnight (or up to 2 days).
- Remove meat from marinade and pat dry with paper towels.
- Heat half the butter and the oil in a large Dutch oven over high heat until hot but not smoking. Reduce heat to medium, add the meat and brown on all sides, about 15 minutes.
- Remove pan from heat and pour Cognac over, light with a long fireplace lighter or long wooden match. When flame goes out, pour marinade into pan.
- Simmer, partially covered, over low heat until meat is tender, about 1 hour.
- Transfer meat to cutting board and let rest 10 minutes.
- Remove parsley stems, thyme stems and bay leaf from juices; discard. Remove vegetables with slotted spoon and reserve.
- Bring cooking liquid to a boil over high heat and boil, uncovered, for 5-7 minutes, until reduced by one third.
- Puree the cooking liquid and vegetables in a blender until smooth. Return to pan and reheat. Stir in red currant jelly.
- If sauce needs thickening, mix a little potato starch with 1 tablespoon water and whisk into sauce. Whisk in remaining butter (do not boil).
- Slice meat and serve with sauce.
CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES
Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.
Provided by evelynathens
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the salt, pepper, sage and thyme and rub into pork.
- Wrap pork in plastic wrap and chill 2 hours or overnight.
- Pat pork dry with paper towels.
- In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
- Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
- Return pork to casserole, add cider and bring to boil.
- Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
- Transfer to a heated platter, discard string and let stand 10 minutes.
- Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
- Season to taste.
- Serve in a sauceboat.
- Arrange sautéed apples around sliced pork.
PORCHETTA (BRAISED PORK LOIN)
I saw this made in a cooking demonstration and loved it. We changed it a bit to suit our tastes. Pretty simple to make, actually.
Provided by Tammy Scott Saunde
Categories Pork
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Butterfly the roast by cutting a slit about 1/2" off of the cutting board until there is just a 1/2" uncut along the length. Lay loin open and cut again until the whole loin lays flat and is basically a 1/2" flat "sheet". Don't worry if the thickness varies, you can pound it flat to make it an even thickness. Sprinkle salt, pepper, garlic powder on flattened loin.
- In a large pan, melt 2 TBS butter. Add 1 TBS of the minced garlic, the sliced mushrooms, spinach and saute until spinach is wilted.
- Spread spinach mixture evenly over flattened pork loin. Lay thinly sliced roasted peppers, thin strips of fontina cheese lengthwise on top of spinach. Spread Parmesan/romano evenly on top. Now you are ready to roll up the loin.
- Tie a loop in the end of the butcher's twine. With the long side of the loin facing you, tuck veggies and cheese and roll up the loin "jelly roll" style. Starting at one end, tie a loop and pull tightly around loin. Create another loop and pull tight. Each loop should be 1-1.5" apart. Continue until the loin is completely tied.
- In a large pan (use a griddle if it is too large) and add 1 TBS of olive oil and 1 TBS of canola oil to pan. Sear the pork loin evenly and remove to a platter. Add celery, carrots, remaining garlic, onions, and saute until soft.
- Add tomato sauce, white wine, chicken broth and bay leaves to pan and bring to a hard simmer. Return the pork loin to the pan making sure it is al least 1/2 covered in liquid. Cover pan and simmer for 2 hours or until thermometer reads at least 160 degrees inside loin. Smaller loins will take less simmering time. If the loin is too large for your pan, I have lined a large baking pan with foil put loin and sauce in (remember to have it covered at least 1/2 way). Then wrap tightly with foil and bake at 375 degrees for 90 minutes (or until thermometer reads 160 degrees).
- Remove from pan and let rest ten minutes, Slice in 1" or larger slices and top with sauce from pan. If sauce is still thin after braising, raise the heat and reduce while loin is resting. If you would like to make a cream based sauce for the pork, continue to reduce the liquid by half. Add enough heavy cream to give it the consistency you want. I then add some shredded parmesan, a little red pepper, some oregano, and salt and pepper to taste. (Not as healthy , but worth the calories!).
- If you eat it all, save remaining sauce and serve later over pasta!
Nutrition Facts : Calories 888.8, Fat 43.6, SaturatedFat 21.6, Cholesterol 298.9, Sodium 1743.7, Carbohydrate 23.1, Fiber 4, Sugar 9, Protein 89.2
More about "braised pork loin flanders style recipes"
IRISH BEER BRAISED PORK LOIN - SPARKLES OF YUM
From sparklesofyum.com
4.5/5 (33)Total Time 2 hrs 30 minsCategory Entree,DinnerCalories 1397 per serving
- Score uniform cuts through the fat about 1/4" deep and season well with salt and pepper all around the roast.
- In a large skillet or Dutch Oven heat oil over medium high heat, brown roast for 2-3 minutes on each side.
- Whisk together beer, balsamic vinegar, salt, pepper, oregano and honey in a medium bowl. Pour mixture over top of roast. Tuck the minced garlic into the cuts you scored on the top.
BRAISED PORK LOIN WITH ROSEMARY | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (7)Total Time 2 hrsCategory MainsCalories 620 per serving
ORANGE BRAISED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
PORK LOIN BRAISED IN MILK RECIPE (MAIALE AL LATTE)
From greatitalianchefs.com
BRAISED PORK ROAST IN A DUTCH OVEN | COFFEE WITH US 3
From coffeewithus3.com
PERFECT BRAISED PORK TENDERLOIN WITH APPLES & ONIONS RECIPE
From carnivorestyle.com
SUPER TENDER BRAISED PORK TENDERLOIN | SIZZLING MESS
From sizzlingmess.com
BRAISED PORK AU JUS RECIPE | HELLOFRESH
From hellofresh.com
CROCK POT PORK & SAUERKRAUT - EASY PORK BELLY SAUERKRAUT RECIPE
From alltastesgerman.com
BRAISED PORK LOIN ROAST RECIPE | DEPORECIPE.CO
From deporecipe.co
BEST BRAISED PORK LOIN FLANDERS STYLE 1342604 RECIPES
From recipert.com
BRAISED PORK LOIN | CANADIAN LIVING
From canadianliving.com
10 BEST BRAISED PORK LOIN ROAST RECIPES | YUMMLY
From yummly.com
OVEN-BRAISED PORK LOIN WITH APPLES & ONIONS - CRAVING TASTY
From cravingtasty.com
AIR FRYER PORK TENDERLOIN WITH SWEET POTATOES RECIPE
From allrecipes.com
BRAISED PORK RECIPE FEATURING THE SAVORY GOODNESS OF PORK LOIN.
From plattertalk.com
15 TAIWANESE BRAISED MINCED PORK RECIPE - SELECTED RECIPES
From selectedrecipe.com
CUBAN SANDWICH RECIPE
From today.com
PORK LOIN BRAISED IN MILK - SEASONS AND SUPPERS
From seasonsandsuppers.ca
You'll also love