Braised Pork Roast With Sweet Potatoes Recipes

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ROAST PORK AND SWEET POTATOES



Roast Pork and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
  • Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
  • Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams

BRAISED PORK IN SWEET SOY SAUCE



Braised Pork in Sweet Soy Sauce image

Braised Pork in Sweet Soy Sauce - Tender pieced of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner.

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 40m

Number Of Ingredients 10

2 pound pork loin
2 tablespoon vegetable oil
1 tablespoon garlic and ginger paste
1 tablespoon olive oil
1 tablespoon sesame oil
1/2 cup soy sauce
4 tablespoon sugar
1 1/2 cup water
1 tablespoon chili garlic sauce
2 green onions (chopped (optional))

Steps:

  • Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes over medium-high heat, until the pork is no longer pink and starts to brown.
  • In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes uncovered, stirring occasionally, or until there's only about 3 tbsp of sauce left.
  • Garnish with green onions. Serve over noodles or steamed rice.

Nutrition Facts : Calories 494 kcal, Carbohydrate 16 g, Protein 53 g, Fat 23 g, SaturatedFat 10 g, Cholesterol 143 mg, Sodium 1389 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES



Roast Pork Tenderloin Recipe With Brown Sugar Sweet Potatoes image

Make weeknight dinners a breeze with our roast pork tenderloin recipe that calls for just 10 minutes of prep time. We love pork recipes like our BBQ pulled pork, and even more so when they're complemented by tender brown sugar sweet potatoes. Brown sugar, chili powder, cinnamon, and a touch of garlic combine to create a mouthwatering pork tenderloin rub that's equally sweet and spicy. With both the meat and sweet potatoes cooked together on one sheet pan, this roasted pork tenderloin recipe makes for an easy dinner with minimal cleanup any night of the week. Pair this juicy roasted pork tenderloin with a side salad for a complete meal, and for other pork tenderloin side dishes, try our recipes for grilled mushroom bundles and easy smoked vegetables.

Provided by McCormick

Categories     Entrees,

Yield 6

Number Of Ingredients 9

1/4 cup packed brown sugar
2 tsps McCormick® Chili Powder
1 tsp salt
1/2 tsp McCormick® Cinnamon, Ground
1/2 tsp McCormick® Garlic Powder
2 medium sweet potatoes peeled and cut into 1-inch cubes
1 medium onion cut into thin wedges
2 tbsps butter melted
1 pork tenderloin about 1 pound

Steps:

  • Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
  • Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
  • Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.

Nutrition Facts : Calories 223 Calories

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES



Pork Chops with Apples, Onions, and Sweet Potatoes image

This is so easy, so good, and so versatile! I've used pork chops with and without bones, pork loin, and pork roast. You can sprinkle the brown sugar, salt, and pepper on the different layers or all at the end, as mentioned in the recipe. Play around with the brown sugar and spices to your taste.

Provided by ashbeth

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h15m

Yield 4

Number Of Ingredients 8

4 pork chops
salt and pepper to taste
2 onions, sliced into rings
2 sweet potatoes, sliced
2 apples - peeled, cored, and sliced into rings
3 tablespoons brown sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
  • Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 312.8 calories, Carbohydrate 38.8 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 5 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 770.7 mg, Sugar 23.6 g

BRAISED PORK ROAST WITH SWEET POTATOES



Braised Pork Roast With Sweet Potatoes image

Provided by Jacques Pepin

Categories     dinner, casseroles, one pot, main course

Time 2h10m

Yield 6 servings

Number Of Ingredients 10

1 shoulder butt pork roast (boneless), about 3 pounds
2 cups water
2 tablespoons dark soy sauce
1/2 teaspoon Tabasco sauce
2 tablespoons red-wine or cider vinegar
2 tablespoons honey
1 teaspoon cumin
2 pounds yams (about 4)
1 pound onions (about 2 large)
6 large cloves garlic, peeled

Steps:

  • Place the pork roast in a cast-iron or enamel casserole with a lid. Add the water, soy sauce, Tabasco, vinegar, honey and cumin. Bring to a boil, reduce the heat to very low and boil gently, covered, for 1 hour.
  • Meanwhile, peel the yams and cut into 1 1/2-inch slices. Peel the onions and cut each into 4 to 6 pieces, depending on size. Preheat the oven to 375 degrees.
  • After the pork has cooked for 1 hour, add the yams, onions and garlic. Bring back to the boil and continue boiling, covered, on top of the stove for about 15 minutes. Uncover and place the casserole in the center of the oven. Cook for 45 minutes, turning the meat in the juices every 15 minutes. At the end of the cooking period, the juices should be dark and concentrated, the meat tender when pierced with a fork and the vegetables very soft.
  • Serve directly from the casserole, cutting the meat at the table.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 3 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 10 grams

ITALIAN BRAISED PORK SHOULDER



Italian Braised Pork Shoulder image

This is a tasty, quick prep meal of braised pork that can be used in versatile ways. It can be assembled quickly in the morning or the night before for a slow cooker meal. You can add potatoes or other veggies for a stew, or reserve the liquid to pour over rice. My kids love the leftover liquids turned into gravy for mashed potatoes or mashed cauliflower.

Provided by Alison Willette

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 4

Number Of Ingredients 12

1 (2 pound) boneless pork shoulder roast
salt and ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 carrots, chopped
1 red onion, diced
1 shallot, chopped
2 large cloves garlic, chopped
1 ½ cups red wine
1 ½ cups beef broth
1 cup tomato puree
2 tablespoons chopped fresh Italian flat-leaf parsley, with stems
1 tablespoon chopped fresh thyme

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Rinse and dry pork roast. Season all sides with salt and pepper.
  • Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
  • Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Saute in the pan drippings until the onion has softened and turned translucent, about 5 minutes; do not overcook.
  • Pour red wine, beef broth, and tomato puree over the roast in the baking dish. Add sauteed vegetables, parsley, and thyme.
  • Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

Nutrition Facts : Calories 492.1 calories, Carbohydrate 16.6 g, Cholesterol 89.1 mg, Fat 28.4 g, Fiber 2.8 g, Protein 26.3 g, SaturatedFat 8.9 g, Sodium 680 mg, Sugar 6.6 g

BRAISED PORK ROAST WITH GARLIC AND ROSEMARY



Braised Pork Roast With Garlic and Rosemary image

This is a wonderfully flavorful and moist roast that is browned briefly on top of the stove and finishes cooking in the oven. As it cooks there is time to prepare side dishes and have dinner on the table in only one hour. It is from Jeff and Jodie Morgan's "Working Parents' Cookbook." My family loves coming home to the fragrance of this dish as it cooks - and loves eating it even more! (Cooking time includes thickening the sauce.)

Provided by Acerast

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

7 garlic cloves, minced
3 tablespoons fresh rosemary, chopped or 1 tablespoon dry rosemary
2 1/2 teaspoons sea salt or 2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoons extra virgin olive oil
3 lbs boneless pork roast
1 1/2 cups whole milk, plus more if needed

Steps:

  • Preheat the oven to 400F.
  • In a small bowl combine garlic, rosemary, sea salt, pepper and 3 Tablespoons of the olive oil into a paste; set aside.
  • In a dutch oven or other oven-proof pot, heat remaining olive oil over medium heat.
  • Brown the pork roast on all sides, about 2 minutes per side.
  • Remove the pot from the heat and stir the milk into the pan juices.
  • Spread the garlic-rosemary paste over the top of the roast and cover the pot.
  • Place the pot in the oven and cook, basting occasionally with the pan juices, for 45 minutes. (If the pan juices evaporate you may add more milk, about 1/2 cup at a time.).
  • Check the temperature of the roast. It is ready when the thermometer regesters 155°F.
  • Transfer the roast to a cutting board and let rest for 5-10 minutes before carving.
  • Meanwhile, whisk the pan juices to break up any solids (the milk will curdle during the cooking.) If the sauce seems too thin, simmer on top of the stove over high heat for a few minutes to thicken.
  • Slice the roast and serve with the sauce spooned over.
  • Especially good with mashed potatoes, rice or egg noodles.

Nutrition Facts : Calories 612.7, Fat 34.7, SaturatedFat 10.5, Cholesterol 201, Sodium 1123.2, Carbohydrate 4.4, Fiber 0.2, Sugar 3.1, Protein 66.8

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