GRILLED PORK WITH PEAR SALSA
My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. -Suzan Ward, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Turn to coat; cover and refrigerate overnight. Drain and discard marinade., Grill pork, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear., In a bowl, combine the salsa ingredients. Serve with the pork.
Nutrition Facts : Calories 157 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 24mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.
ROAST PORK WITH FRESH PEAR SALSA
Roast pork loin, so good with any number of fruity glazes, tastes as terrific as you'd imagine with a sweet and savory pear salsa.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine pears, nuts, crushed pepper, 1/4 cup parsley, 1/3 cup dressing and 1/4 tsp. cumin. Refrigerate until ready to use.
- Mix remaining parsley, dressing, cumin and garlic until blended. Place roast in roasting pan or shallow baking dish; brush with dressing mixture.
- Bake 1 hr. and 20 min. or until done (145 ºF). Remove roast from oven. Let stand 10 min. Slice half the roast; serve with half of the pear salsa. Cool remaining meat, then shred and refrigerate to use the next day (with the remaining salsa) to prepare Pork Tostadas with Pear Salsa (see Tip).
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
ROAST PORK BUTT WITH SALSA VERDE
This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.
Provided by Adam Nagourney
Categories dinner, quick, roasts, main course
Time 10h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
- In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST PORK TOSTADA WITH PEAR SALSA
Shredded pork and chunky pear salsa are the perfect sweet and savory pair to top creamy mashed beans on a tostada shell.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Mash beans in large bowl. Add mayo, onions and garlic; mix well.
- Spread onto bottoms of tostada shells; top with meat and salsa.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 30 g
ROAST PORK LOIN WITH PEARS AND CRANBERRIES
Provided by Food Network Kitchen
Time 1h55m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- 1. Position an oven rack in the center of the oven and preheat to 375°F. Pat the pork loin dry and sprinkle generously with salt and pepper. Add olive oil to a large oven-proof skillet and heat over medium-high heat. When very hot, add the pork and brown on all sides, about 8 minutes. Transfer to a platter.
- 2. Adjust the heat to medium and add 2 tablespoons of the butter. Add the pear wedges in a single layer and cook, turning once, until the pears are tender and begin to brown slightly, about 5 minutes. Transfer to the platter with the pork.
- 3. Stir the onions and rosemary into the skillet and cook until the onions begin to soften, about 5 minutes. Add the wine and cook until reduced by half, scraping up any brown bits on the bottom of the pan. Add the chicken broth and bring to a simmer. Place the pork back in the skillet and spoon the pears around the pork. Roast until an instant-read thermometer inserted into the thickest part registers 140°F, about 50 minutes. Transfer the pork to a cutting board; let rest at least 20 minutes while you make the pan sauce. Transfer the pears to a large platter.
- 4. Place the skillet over high heat and reduce the broth by half, about 6 minutes. Add the cranberries and mustard to the skillet; continue to cook until the mixture begins to thicken, about 5 more minutes. Whisk in the remaining 2 tablespoons butter and season with salt and pepper to taste. Slice the pork and serve with the sauce.
PORK CHOPS WITH FRESH PEAR SALSA
Make and share this Pork Chops With Fresh Pear Salsa recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel the pears and cut them into ½ inch chunks.
- Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and ¼ teaspoon of the salt.
- Toss to combine. Refrigerate until serving time.
- Preheat the broiler.
- In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
- Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
- Serve with the pear salsa.
APPLE-SMOKED PORK WITH PEAR SALSA
Enjoy your dinner with this smoked pork topped with home-made pear salsa - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 11
Steps:
- Make Pear Salsa
- In large bowl, cover wood chips with water; soak 30 minutes.
- Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
- Sprinkle pork with garlic salt. Make diagonal cuts across pork at 1-inch intervals to within 1/2 inch of bottom of pork. Insert onion pieces in cuts in pork.
- Place pork on rack in smoker. Cover and smoke about 3 hours or until meat thermometer inserted in center of pork reads 160°F. If smoking stops, add additional wood chips through side door of smoker. Top pork with salsa.
- METHOD FOR PEAR SALSA: In small glass or plastic bowl, mix all ingredients. Cover and refrigerate 1 hour.
Nutrition Facts : Calories 170, Carbohydrate 5 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 serving, Sodium 320 mg, Sugar 4 g, TransFat 0 g
PORK ROAST WITH MANGO SALSA
"When my son and his wife were married in our backyard, I served this special roast at the rehearsal dinner," writes B.J. Wall from Lanexa, Virginia. "It can be prepared on the grill or in the oven, but grilling enhances the flavors. The fruit salsa perfectly complements the pork's tasty herbal rub."
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine the first nine ingredients. Rub over the roast. Place in a shallow baking dish; cover and refrigerate for 3 hours or overnight. In a large bowl, combine the salsa ingredients; cover and refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. If baking the roast, place on a rack in a shallow roasting pan. , Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 hours or bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. , Cover loosely with foil and let stand for 15 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 256 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
More about "roast pork with fresh pear salsa recipes"
RECIPE: ROASTED PORK LOIN AND PEARS | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 6-8Calories 330 per servingTotal Time 1 hr 35 mins
- Rub pork all over with 1 1/2 teaspoons of the oil, and season with 1 1/2 tablespoons of the thyme, salt and pepper.
- In a large bowl, toss together pears, shallots, remaining 1 1/2 tablespoons oil and 1 1/2 tablespoons thyme.
PORK TENDERLOIN WITH WARM PEAR SALSA RECIPE | PALEO …
From paleoleap.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 1 hr
ROASTED PORK LOIN WITH FRUIT SALSA RECIPE | LAND O’LAKES
From landolakes.com
ROAST PORK WITH FRESH PEAR SALSA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
From recipetineats.com
GARLIC-HERB ROASTED PORK LOIN | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA RECIPE - BON …
From bonappetit.com
FRESH PEAR SALSA RECIPE - PILLSBURY.COM
From pillsbury.com
ROAST PORK LOIN WITH SALSA VERDE - EATINGWELL
From eatingwell.com
ROAST PORK AND FRESH PEAR SALSA PLATTER WITH GREEN CHILLI SALSA VERDE
From taste.com.au
CORN SALSA RECIPE - THE ROASTED ROOT
From theroastedroot.net
PORK TENDERLOIN WITH CRANBERRY-PEAR SAUCE - IOWA GIRL EATS
From iowagirleats.com
HOW TO TURN LEFTOVER ROAST PORK INTO A DELICIOUS SLIDER – RECIPE
From theguardian.com
ROAST PORK WITH PEARS | WILLIAMS SONOMA
From williams-sonoma.com
MANGO PINEAPPLE SALSA (EASY & QUICK RECIPE) - FOOLPROOF LIVING
From foolproofliving.com
ROAST PORK WITH FRESH PEAR SALSA - RECIPESRUN
From recipesrun.com
ROAST PORK WITH FRESH PEAR SALSA - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
PEAR SALSA RECIPE: FRESH AND EASY – THE TABLE BY HARRY & DAVID
From harryanddavid.com
You'll also love