ROAST PORK AND POTATOES
Provided by Rachael Ray : Food Network
Time 2h10m
Yield 6 servings plus 2 to 2 1/2 pounds leftover meat
Number Of Ingredients 42
Steps:
- Preheat the oven to 400 degrees F.
- Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
- Cool the remaining loin, cover in plastic wrap and reserve for another meal.
- Serve with Creamy Mushrooms and Kale recipe follows.
- Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
- Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
- Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
- To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
- For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
PORK CHOPS WITH ROASTED PEPPERS AND POTATOES
Make and share this Pork Chops With Roasted Peppers and Potatoes recipe from Food.com.
Provided by Steph_40135
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet, heat oil to med-high.
- Add pork chops and cook until browned; set aside.
- Combine potatoes, onion, and oregano in skillet.
- Stir-fry 5 minutes, stirring often.
- Add chops, chicken broth, red peppers, and black pepper.
- Heat to boil; reduce to low.
- Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
- Remove pork and vegetables from seasoned broth; serve broth as a side.
ROAST PORK LOIN AND POTATOES
This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.
Provided by Barb G.
Categories High Protein
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 375°.
- Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
- Place pork in large roast pan.
- Sprinkle with salt and pepper.
- Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
- Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy skillets.
- Heat oil over medium-high heat.
- Divide potatoes between skillets.
- Sprinkle with salt and pepper.
- Sauté until potatoes are golden brown but not tender, about 15 minutes.
- Transfer potatoes to roasting pan with pork.
- Toss potatoes in pan juices.
- Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
- Place pork in center of platter, surround with potatoes.
- Pour pan juices into glass measuring cup.
- Spoon off fat.
- Pour juices over pork and potatoes.
PORK AND PEPPERS OVER POTATOES
Steps:
- Scrub potatoes, but do not peel. Cover with water, and boil in a covered pot, about 20 minutes.
- Cut pork into 4 equal pieces. Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
- Cut whole onions and peppers into eighths. Slice in food processor. When pork is browned, set aside. Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
- Stir in vinegar and pork, and cook another minute or two.
- Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 9 grams, Fiber 10 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 377 milligrams, Sugar 18 grams, TransFat 0 grams
PORK WITH ROASTED PEPPERS AND POTATOES
Golden pork chops star in a quick braise with potatoes, onion and roasted red pepper.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Season chops with black pepper.
- Heat oil in nonstick skillet. Add chops and cook 10 minutes or until well browned. Remove chops.
- Add potatoes, onion and oregano. Cook 5 minutes or until browned, stirring occasionally.
- Add chops, broth and peppers. Heat to a boil. Cover and cook over low heat 10 minutes or until done.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 39.4 g, Cholesterol 125.2 mg, Fat 16.9 g, Fiber 4.8 g, Protein 45 g, SaturatedFat 5.1 g, Sodium 440.6 mg, Sugar 4.3 g
HERB ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
ROAST PORK AND POTATOES
Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.
PORK WITH ROASTED PEPPERS & POTATOES
I got this recipe out of a cookbook that was given to me at a food show that I was at, entitled "The Best of the Carolinas". This is an excellent dish, and oh so easy!
Provided by Brandee Henry
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chops with Black Pepper.
- Heat oil in nonstick skillet over medium-high heat.
- Add chops and cook 10 minutes or until browned.
- Remove chops.
- Add potatoes, onion and oregano.
- Cook 5 minutes or until browned, stirring occasionally.
- Add chops, broth and peppers.
- Heat to a boil.
- Cover and cook over low heat 5 minutes or until done.
Nutrition Facts : Calories 490.8, Fat 17, SaturatedFat 5.2, Cholesterol 124, Sodium 554.6, Carbohydrate 37.7, Fiber 4.5, Sugar 4.1, Protein 45.6
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