Pork And Vinegar Recipes

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Steps:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Steps:

• Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
• Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.
• Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

Steps:

• Preheat oven to 200°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add 4 pork slices and sauté until brown, about 2 minutes per side. Transfer pork to baking sheet. Add remaining 1/2 tablespoon oil to skillet. Repeat with remaining 4 pork slices. Transfer pork to oven to keep warm.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sauté until tender, about 2 minutes. Add 2 tablespoons vinegar. Simmer until vinegar evaporates, scraping up any browned bits on bottom of skillet, about 1 minute. Add chicken broth. Simmer until mixture is reduced by half, about 4 minutes. Add figs and whipping cream. Simmer until sauce thickens slightly, about 4 minutes. Add remaining 1 tablespoon vinegar and any accumulated juices from pork. Simmer until sauce thickens enough to coat spoon, about 2 minutes longer. Season sauce to taste with salt and pepper.
• Arrange pork on plates. Spoon sauce over. Sprinkle with parsley and serve.

Steps:

• The day before roasting, mix the salt, sugar, vinegar, sage and thyme in a large mixing bowl, then roll the pork in the brine, cover and chill overnight, or for up to 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Tip the potatoes, garlic, onions and thyme into a large roasting tin and toss together with some cracked black pepper, then pack down with your hands and pour over the stock. Remove the pork from the fridge, pat dry with kitchen paper and sit it skin-side up in the middle of the potatoes. Roast for 4 hrs, pushing the potatoes down occasionally so they don't burn.
• If you're happy with the crackling, leave to rest for 15 mins. If not, sit the pork on a shallow roasting tray and turn the oven up to 220C/ 200C fan/gas 7 and roast for 20 mins more or until the skin is crisp, then leave to rest for 10 mins. Check your potatoes - if they are swimming in pork juices, pour some off. Carve the pork and serve with the potatoes, rhubarb compote and stir-fried cumin carrots.

Steps:

• Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
• Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
• Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
• Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.