ROASTED PORK TENDERLOIN WITH GRAPES AND SAGE
We're big fans of sear-roasting; it ensures that the meat achieves a golden crust and a juicy, moist interior. We love how the sage leaves add a bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
- Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.
- Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.
- Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.
Nutrition Facts : Calories 386 g, Cholesterol 92 g, Fat 10 g, Fiber 2 g, Protein 34 g, SaturatedFat 2 g, Sodium 122 g
PORK TENDERLOIN WITH ROASTED GRAPES AND MASHED SWEET POTATOES
Steps:
- For the Pork Tenderloin with Roasted Grapes: Preheat the oven to 375 degrees F.
- Cook the bacon lardon in a large skillet over medium heat until crisp, 5 to 6 minutes. Use a slotted spoon to remove the bacon and drain on a towel-lined plate. Reserve the bacon for the potatoes. Reserve the skillet with bacon fat to cook the pork.
- Toast the fennel seeds in a small skillet over medium heat until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and grind into a fine powder.
- Season the pork generously with salt and pepper. Return the large skillet with bacon fat to medium-high heat. Place the pork in the pan and cook on all sides until rich golden brown, about 8 minutes. Remove the pork from the pan, dust the pork with the toasted ground fennel seeds, and place on a sheet pan fitted with a rack. Roast in the oven until the internal temperature reaches 150 degrees F, about 14 minutes. Allow to rest 10 minutes until ready to serve.
- Drain the fat from the skillet and place over medium-low heat. Add the extra-virgin olive oil and shallots and cook until softened, about 2 minutes. Season with salt then pour in the port and scrape with a wooden spoon to release the bits from the bottom of the pan. Add the grapes and cook the grapes until they split and let out their juices, about 10 minutes.
- Add half of the chicken stock, let it reduce slightly, then add the remaining stock and let cook until sauce is reduced by half and thickened, 8 to 10 minutes. Taste and re-season if needed.
- For the Mashed Sweet Potatoes: Add the sweet potatoes to a large pot and cover with cool water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot.
- Add the heavy cream and butter and combine with a hand mixer until smooth. Mash with a potato masher. Add the brown sugar, heavy cream and cumin and mix with a spatula to combine. Season to taste with salt. Add the cayenne, cumin, light brown sugar, reserved bacon and some salt and fold to combine.
- Slice the pork on a bias. Serve with the sweet potatoes and top with the grapes, sauce and chives.
30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS
This simple weeknight dinner is a wonderful way to enjoy grapes in a different way. We love how juicy, sweet and tart they are when roasted.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position 2 oven racks in the top and middle position, and preheat to 450 degrees F. Toss the grapes and sage leaves with 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Bake on the top rack until the grapes have shriveled and softened and the skins have browned, 15 to 20 minutes. Pull out some of the sage leaves to use as garnish.
- Meanwhile, season the pork all over with 1/2 teaspoon salt and a few grinds of pepper. Heat the remaining tablespoon of oil in a large ovenproof skillet over high heat. Add the pork and cook, turning as needed, until well-browned on all sides, about 5 minutes. Transfer the skillet to the middle rack of the oven, and roast the pork until an instant-read thermometer inserted in the center registers 145 degrees F, 11 to 12 minutes. Set aside to rest.
- While the grapes and pork roast, put the couscous in a medium bowl. Add just enough hot water to cover the couscous, cover with plastic wrap and let sit until all the liquid is absorbed and the couscous is tender, about 5 minutes. Fluff with a fork.
- Slice the pork. Put the couscous on a serving platter, and top with the pork and grapes. Sprinkle with the walnuts and reserved sage leaves.
OLIVE GARDEN ROAST PORK LOIN WITH GRAPES AND WINE
Make and share this Olive Garden Roast Pork Loin With Grapes and Wine recipe from Food.com.
Provided by Xiola Blue
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- Mix garlic, sage, salt, pepper and tbsp of oil in mixing bowl; evenly coat pork loin.
- Coat large baking pan with 2 tbsp of oil.
- Place pork loin in baking pan; cover pan with aluminum foil.
- Place in oven and roast for 45 minutes or until middle of pork loin reaches 140°F.
- Remove foil; roast additional 15 minutes or until well browned.
- Remove pork loin from pan and place on cutting bord.
- Let stand 10 minutes.
- Place empty baking pan on stovetop over medium heat.
- Add wine.
- Using spatula, scrape bottom of pan to release drippings.
- Add grapes; cook until soft and wine is reduced by half.
- Slice pork loin into 1/2 in slices.
- Place on serving platter.
- Pour grapes and sauce over pork.
- Serve immediately.
Nutrition Facts : Calories 925.5, Fat 56.5, SaturatedFat 16.8, Cholesterol 214.3, Sodium 1048.2, Carbohydrate 23.5, Fiber 1.4, Sugar 18.2, Protein 68.3
PORK TENDERLOIN WITH APPLES AND GRAPES
Provided by Pierre Franey
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the tenderloins with salt and pepper to taste. Cut each apple into quarters. Peel the quarters and core them.
- Blend the flour with the cumin and dredge the tenderloins in the mixture. Heat the oil over medium high heat in a heavy skillet and add the tenderloins. Cook, turning the pieces so they brown evenly on all sides, about 5 minutes.
- Pour off the fat from the pan and add the apples and onions around the meat. Cook and stir about 3 minutes. Add the vinegar, chicken broth, honey and the tomato paste. Bring to a simmer stirring and cover tightly. Cook about 15 minutes. Add the grapes and cook for 5 minutes longer.
- Slice the pork on the bias and serve with the apples and grapes and some sauce over each serving.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 3 grams, Sodium 900 milligrams, Sugar 23 grams, TransFat 0 grams
SLOW-BRAISED PORK WITH BLACK GRAPES AND BALSAMIC
Categories Fruit Pork Braise Dinner Vinegar Fall Grape Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Sprinkle pork with salt and pepper. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add pork to pot and cook until browned on all sides, about 13 minutes total. Transfer pork to plate; discard fat in pot.
- Heat remaining 2 tablespoons oil in same pot over medium heat. Add shallots and grapes; sauté until shallots are golden, stirring occasionally, about 3 minutes. Add sugar; sauté 30 seconds. Add vinegar; bring mixture to boil and cook until slightly reduced, about 3 minutes. Add broth, all herb sprigs, and pork with juices from plate. Bring to boil. Cover pot and transfer to oven. Braise pork 1 hour. Using tongs, turn pork over and continue braising until meat is very tender, about 45 minutes longer. Using slotted spoon, transfer pork to platter; tent with foil.
- Remove herb sprigs from pot and skim fat from surface of cooking liquid. Boil cooking liquid over high heat until thickened, about 7 minutes. Season sauce with salt and pepper. Pour over pork and serve.
More about "pork loin with grapes recipes"
PORK TENDERLOIN WITH ROASTED GRAPE SAUCE - EATINGWELL
From eatingwell.com
4.9/5 (7)Total Time 45 minsAuthor Eatingwell Test KitchenCalories 321 per serving
- Place grapes on a rimmed baking sheet. Roast on the lower rack, shaking the pan occasionally to turn the grapes, until they are shriveled, 25 to 30 minutes.
- Meanwhile, rub pork with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and brown on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast the pork until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 12 to 14 minutes. Transfer the pork to a cutting board to rest before slicing.
- Place the pan over medium heat (use caution, the handle will be hot), add shallots and cook, stirring, until softened, 1 to 2 minutes. Add Madeira (or wine) and cook until reduced by half, 2 to 4 minutes. Stir in broth, thyme and mustard; bring to a simmer. Combine water and cornstarch in a small bowl and stir into the pan sauce. Cook until thickened, 30 seconds to 1 minute. Stir in the grapes. Serve the sliced pork with the grape sauce.
PORK LOIN CHOPS WITH GRAPES - THE WASHINGTON POST
From washingtonpost.com
PORK WITH GRAPES AND TARRAGON RECIPE - MARIA HELM …
From foodandwine.com
PORK TENDERLOIN WITH CONCORD GRAPE SAUCE RECIPE - LOS …
From latimes.com
ROASTED GRAPE DEMI-GLACE PORK TENDERLOIN - THE …
From thenoshery.com
GRILLED PORK LOIN WITH GRAPES SEASONED WITH A COFFEE RUB
From adrianasbestrecipes.com
ROAST PORK WITH CRUSHED GRAPE SAUCE – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (5)Total Time 15 hrs 5 minsCategory MainsCalories 453 per serving
- Using a mortar and pestle or a resealable plastic bag and a rolling pin, coarsely crush the salt, peppercorns, rosemary leaves, and juniper berries. In a small bowl, combine the crushed ingredients and the oil.
- On a cutting board or work surface, unroll the pork and place it meat side up. Pat it completely dry.
- Using the tip of a sharp knife, make small incisions all over the meat and cram the slivers of garlic into the incisions. Rub the crushed spice mixture evenly over the meat, pushing bits of it into the incisions.
- Place the pork in a roasting pan, cover, and refrigerate for 12 to 24 hours. Remove from the refrigerator and let the pork rest at room temperature for 30 minutes.
HEALTHY OVEN-ROASTED PORK - EATINGWELL
From eatingwell.com
PORK TENDERLOIN WITH ROASTED GRAPE SAUCE - RACHEL COOKS®
From rachelcooks.com
BALSAMIC PORK TENDERLOIN WITH ROASTED GRAPES - AMERICAN HOME …
From americanhomecook.com
AGRODOLCE PORK LOIN WITH GRAPES, PARSLEY AND HAZELNUTS
From recipes.instantpot.com
ARI'S CROCK-POT BBQ PORK LOIN - RECIPE - COOKS.COM
From cooks.com
BALSAMIC GRAPE PORK TENDERLOIN - MOM TO MOM NUTRITION
From momtomomnutrition.com
SAUTéED PORK LOIN WITH MUSTARD GRAPE SAUCE - GRAPES FROM …
From grapesfromcalifornia.com
30-MINUTE ROASTED PORK WITH GRAPES AND COUSCOUS RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
GRILLED PORK TENDERLOIN AND ASPARAGUS WITH MUSTARD-HERB SAUCE
From epicurious.com
THE STORY BEHIND DUNSMOOR'S RECIPE FOR PORK AND GREEN CHILE STEW
From latimes.com
PORK TENDERLOIN WITH ROASTED GRAPE SAUCE - THE WASHINGTON POST
From washingtonpost.com
PORK TENDERLOIN WITH ROASTED GRAPES - BLYTHES BLOG
From blythesblog.com
STUFFED PORK LOIN - THE BIG MAN'S WORLD
From thebigmansworld.com
PORK TENDERLOIN WITH RED WINE SAUCE RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
PORK LOIN AND BLACK BEAN UDON OR BUCKWHEAT NOODLES | MYOTO
From rachaelrayshow.com
PORK TENDERLOIN WITH GRAPE SAUCE — THE APRON EDGE
From theapronedge.com
You'll also love