Braised Pork Loin With Kohlrabi Carrots And Cream Of Leek Gravy Recipes

BEER BRAISED PORK LOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot.
• Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes.
• Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture.
• Return pork roast to the pot and cover.
• Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours.
• Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables.
• Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.

SUCCULENT BRAISED PORK

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

MILK BRAISED PORK LOIN

Steps:

• Season pork loin with salt and pepper. Heat oil and butter in a large pot over medium-high heat and brown pork loin on all sides. Slowly pour the milk in with the pork. Stir in the rosemary and garlic. Allow the milk to come to boil, then lower the heat to medium-low. Partially cover with the lid and cook until the pork is no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove pork and set aside to rest.
• If the milk is not already a nutty brown color, increase the heat until the milk beings to brown. Spoon off any additional fat. Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slice the pork and serve with the milk sauce.

BRAISED PORK LOIN WITH SAVORY VEGETABLES

Steps:

• For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated.
• Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer.
• In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside.
• Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent.
• Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes.
• Add the leak and saute another 2 minutes.
• Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes.
• Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like.
• Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine.
• Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes.
• In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour.
• In one hour reduce oven heat to 225 degrees for two hours.
• Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered.
• On stove top at medium heat, bring stock liquid to a simmer.
• While waiting for simmer to begin, whisk corn starch into cream and incorporate fully.
• When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thickened. It should not take long to thicken depending the liquid volume and amount of corn starch. If needed add additional cornstarch incorporated into water or cream. Remove from heat and gravy will thicken as it cools.
• Slice tenderloin and serve with gravy over meat or on the side.

JUICY BEER-BRAISED PORK LOIN WITH CARROTS AND ONIONS

Steps:

• Gather the ingredients.
• In a large Dutch oven or oven-safe roasting pan, coat the bottom with vegetable oil and bring the temperature up to high. Brown the pork loin roast in the hot oil on all sides. Remove the pork roast from the pan. Drain all but 3 tablespoons of fat from pan.
• In the pan, sauté onions and carrots in the pan drippings until softened. Stir in beer, salt, pepper, bay leaf, and whole cloves.
• Return the pork to the pan or Dutch oven and cover tightly with aluminum foil. Bake at 350 F for 2 hours or until the pork is tender. Check with a meat thermometer in the thickest part of the roast. It should be at least 145 F.
• Place the pork loin on a serving platter and keep it warm.
• Pour the cooking liquid from pan into a large bowl; skim off fat and remove the bay leaf.
• Place the liquid with the vegetables into a blender; cover and process at low speed until smooth. Or press through sieve or process in a food processor in batches.
• Pour the processed beer sauce into a saucepan. Bring to a boil, stirring often.
• Slice the pork roast. Spoon the sauce over the sliced pork to serve. Cover and refrigerate any leftover pork roast. You can also refrigerate leftover sauce and reheat it in the microwave to serve. You may have seen older guidelines about the safe temperature for cooking pork roast. The United States Department of Agriculture (USDA) updated safety recommendations for pork in 2011 to lower the target temperature to 145 F. At this temperature, the pork loin might be a little pink in the middle, but it is safe. As a bonus, it won't be overcooked and dried out.

BRAISED PORK LOIN WITH PEARS

Steps:

• Combine salt and spices. Coat pork with the spice mixture, and let stand at room temperature 30 minutes.
• Heat a large Dutch oven over medium-high heat. Add oil. Add pork to pot. Sear pork until golden, turning with tongs, about 2 minutes per side. Stir in wine and bay leaves, scraping bottom of pot to loosen browned bits. Bring to a boil. Reduce heat to medium-low. Partially cover, and simmer, basting meat with cooking liquid several times, 25 minutes. Remove pork from pot, and set aside.
• Stir in carrots, onions, parsnips, and garlic. Simmer, uncovered, 10 minutes. Make a well in center; return pork to pot. Quarter and core pears (peel and leave some whole if desired). Add pears, and simmer until pears are tender and a meat thermometer inserted into center of pork registers 145 degrees for medium, about 15 minutes. Let rest in pot 5 to 10 minutes before slicing. Transfer the vegetables and pears to a platter with the sliced pork. Pour sauce through a fine sieve into a bowl; pour over pork.

BRAISED PORK LOIN WITH KOHLRABI, CARROTS AND CREAM OF LEEK GRAVY

Steps:

• Preheat oven to 350 degrees (or 325 for convection roasting). Dry the pork loin and season with salt and pepper. Set aside to air dry while preparing the leek gravy. Leek Gravy: Melt 1 Tbsp. of butter in a saucepan. Add garlic and all but one half cup of chopped leeks. Season w/ s & p. Cook uncovered until leeks begin to sweat, 7 min. Add mushroom stems, bell pepper, jalapeno. Cook 5 minutes until vegs soften. Add broth and simmer, partially covered, 15-20 min. Reserve one cup of this mixture. Puree mixture with a hand blender. Add pepper flakes (optl) cumin, cilantro sprigs and partially cover and simmer 10 min. Remove from heat and ladle the mixture into a food mill with the smallest grid attachment. Return the milled mixture to the saucepan and add 1 tsp. of butter. Bring mixture to a boil. Whisk the taro root flour and cream together. Whisk the cream mixture to the saucepan til evenly distributed. Season w/ s & p. Let gravy thicken for 5 min. Remove from heat and cover until serving. Pork Loin: Melt 1 Tbsp. butter in stew pot on high heat. Brown meat on all sides, about 5-6 min/side. Remove meat and set aside. On high heat add reserved half cup of chopped leeks sauté until wilted. Add carrots, mushrooms, kohlrabi and chopped cilantro and cook until the vegs soften. Add the pork loin back to the pot nested in the vegs. Ladle 1 cup of the reserved leek mixture over the pork loin. Cover, cook in oven for 1 hour or until the internal temp. of the meat is 155 and the vegs are al dente. Let roast rest for about 5 min. before carving. Serve slices of the pork loin on top of the vegetable in large bowls and ladle a generous portion of the leek gravy on top and add a sprig of cilantro!