SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
HERB & BALSAMIC GRILLED PORK WITH SPINACH AND GRAPE SALAD
Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
- Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
- Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
- Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
- Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.
HONEY-GLAZED PORK CHOPS WITH SHAVED CARROT AND MINT SALAD
I started making this salad when I was an intern at Food Network because carrots were so cheap and productions always had leftover coconut oil to take home. I became obsessed with the combination of the two and would add an egg on top to make it a meal. The salad has evolved over the years, but this Vietnamese-inspired version is my favorite way to eat it now. You can top it with any protein, but I can't resist pairing it with honey-glazed pork chops when I have the chance.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high and position a rack in the highest position. Line a rimmed baking sheet with foil and coat with nonstick spray.
- Season the pork chops with salt. Combine the honey, adobo sauce, fish sauce, cayenne and a very large pinch of salt in a small bowl. Brush 1 teaspoon on one side of the pork chops then transfer to the prepared baking sheet sauce-side down. Brush the top of each chop with 1 tablespoon sauce and season with salt. Broil until the chops are cooked through and the sauce on the top starts to caramelize and take on a charred color, about 10 minutes. Let the chops rest until ready to serve.
- Meanwhile, melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium heat until hot. Add the carrots and a large pinch of salt. Cook, tossing occasionally, until the carrots start to wilt but still have some structure, about 5 minutes (up to 7 minutes for any thicker carrots). Remove to a heatproof bowl, along with any juices from the skillet. Toss with the juice of half a lime; season with salt, if necessary.
- Pour the juices from the pork chops into the same skillet and add the remaining 1 tablespoon coconut oil. Heat until combined and slightly thickened, 1 minute. Remove from the heat and stir in the juice of 1 lime; season with salt, if necessary. Toss the dressing with the greens and mint in a large bowl and divide among 4 plates, then top with the carrot salad. Finally, slice the pork chops, divide among the salads and top with the peanuts.
HONEY GLAZED PORK TENDERLOIN
Pork tenderloin basted with an Asian-style sauce. So easy and so good!
Provided by SAHMCOOK
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
- Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
- Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).
Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
STRAWBERRY AND SPINACH SALAD WITH HONEY BALSAMIC VINAIGRETTE
This is a great easy summer salad, with a lot of options as to mixing and matching. Plus the salad looks pretty fancy. You can throw in any summer fruit or berry with this mix, blueberries and raspberries are a good choice, as are blackberries later in the season. The nuts are optional but a pecan or roasted almond adds a little crunch and more protein!
Provided by Shelby Cady
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
- Stir the balsamic vinegar and honey together in a bowl; slowly stream the olive oil into the mixture while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.
Nutrition Facts : Calories 491 calories, Carbohydrate 19.3 g, Cholesterol 22.5 mg, Fat 44.2 g, Fiber 4.1 g, Protein 8.7 g, SaturatedFat 8.5 g, Sodium 282.4 mg, Sugar 13.8 g
PORK TENDERLOIN SPINACH SALAD
This has been a very popular dish. It travels well to Potlucks, as the pork is good both hot and cold. The dressing can be poured on and the salad assembled just before serving. This makes quite a bit of pork, but if you have any left over it is great for sandwiches or quesadillas...
Provided by KMSoprano
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Stir together salt, pepper, cumin, chili powder,and cinnamon, then coat pork with spice rub.
- Heat oil in an 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork to seal in juices, turning, 4-6 minutes total.
- Place pork on foil lined cookie sheet that has been liberally sprayed with cooking spray.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin.
- Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes.
- Let pork stand at room temperature 10 minutes.
- (Temperature will rise to about 155°F while standing.) Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until well blended.
- Slice pork diagonally Prepare and assemble salad.
Nutrition Facts : Calories 753.5, Fat 55.9, SaturatedFat 9.7, Cholesterol 19.8, Sodium 1216.6, Carbohydrate 58.2, Fiber 12.1, Sugar 40.7, Protein 14.9
HONEY-SPINACH SALAD
Make and share this Honey-Spinach Salad recipe from Food.com.
Provided by KittyKitty
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle salt in a large bowl; add garlic.
- Mash garlic and salt to a paste, using back of a spoon.
- Combine honey, olive oil, and lemon juice in a jar.
- Cover tightly and shake vigorously.
- Add honey mixture to garlic mixture; stir well.
- Cover and chill at least 2 hours.
- Remove stems from spinach; wash leaves thoroughly, and pat dry.
- Tear leaves into bite-size pieces.
- Combine spinach, oranges, and walnuts in a large bowl; toss well.
- Pour honey mixture over salad, tossing to coat.
- Serve immediately.
Nutrition Facts : Calories 300.7, Fat 21.9, SaturatedFat 2.6, Sodium 144.2, Carbohydrate 26.8, Fiber 3.2, Sugar 21.6, Protein 4.4
PORK CHOPS WITH HONEY-BALSAMIC GLAZE
My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and keep warm., In the same skillet, whisk the vinegar, honey, green onions, garlic, rosemary, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until slightly thickened, stirring occasionally. Remove from the heat; whisk in butter until melted. Serve with pork chops.
Nutrition Facts : Calories 715 calories, Fat 41g fat (17g saturated fat), Cholesterol 169mg cholesterol, Sodium 557mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 1g fiber), Protein 46g protein.
CREAMED SPINACH WITH HONEY GLAZED PINE NUTS
Delicious comfort food. This can be eaten as either as a wonderful dinner side dish or as a tasty dip when served with tortilla chips. Enjoy!
Provided by kelycarter_
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
- Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool.
- On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
- Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
- Add the onion/garlic mixture to the cream sauce.
- Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
- Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
- Transfer creamed spinach to a serving dish.
- Spoon honey glazed pine nuts over the creamed spinach and serve immediately.
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