Braised Pork With Horseradish Sauce Recipes

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

BRAISED PORK IN SWEET SOY SAUCE

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.

PORK CHOPS, WITH MUSTARD OR HORSERADISH

Steps:

• Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge.
• Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.

PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
• Put the flour, salt, and pepper in a bag.
• Heat a large covered skillet, add the oil.
• Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
• Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
• Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
• I served with white rice and carrots.

BRAISED PORK BUTT WITH CABBAGE, SAUSAGE AND MUSTARD

Steps:

• Fit a wire rack in a sheet tray. Liberally sprinkle the pork shoulder with salt and pepper, then place on the sheet tray and refrigerate, uncovered, 8 hours or up to overnight.
• Heat a large Dutch oven over medium-high heat. Add the sausage to the pan and brown the links on both sides, about 5 minutes per side. Remove the sausage to a plate. Fry the sprigs of rosemary in the fat, flipping frequently, until fragrant, about 1 minute. Remove to the plate with the sausage.
• If the pork shoulder is wet, dry thoroughly with paper towels. Add the pork to the Dutch oven and brown on all sides until deeply browned, about 5 minutes per side. Remove the pork to a large plate or baking dish.
• Add the cabbage and onions to the Dutch oven and sprinkle with salt and pepper. Cook over medium heat until the vegetables have softened slightly, about 5 minutes. Add the potatoes, wine, mustard and caraway seeds and cook until the wine has almost evaporated, another 8 minutes. Return the pork, sausages and fried rosemary sprigs to the Dutch oven, then add the stock and bring to a simmer. Cover and reduce the heat to low. Let braise until the pork is very tender, about 3 hours.
• For a thicker, richer sauce, strain the liquid from the Dutch oven and reduce over medium heat in a small saucepan until it reaches a thin gravy consistency, 7 to 10 minutes. Season the sauce to taste with white wine vinegar, salt and pepper.
• To prepare the horseradish sauce, mix together the sour cream and prepared horseradish (add horseradish a tablespoon at a time to taste if you want a milder sauce). Season with salt and pepper.
• Remove the pork and sausages to a large serving dish. Shred the pork using two forks. Pour the sauce over the top and garnish with fresh parsley. Serve with sour cream horseradish sauce alongside.

BRAISED PORK WITH HORSERADISH SAUCE

Steps:

• 1. Marinate pork in garlic, salt, pepper, bay leaves and thyme for 8 to 12 hours.
• 2. When ready to cook, preheat oven to 300 degrees F.
• 3. Heat oil and brown pork on high heat in a large pot or Dutch oven, working in batches if necessary to brown all pieces well on all sides. Reduce heat to medium; add celery root, carrots, onion and brown sugar, and sauté, letting vegetables and pork caramelize. Add red wine to pot and simmer until reduced by half. Add stock, and cover with foil.
• 4. Transfer to oven and roast about 2 hours, until sauce is thickened and pork is fully cooked and able to shred easily. Meanwhile, stir together sour cream cream and horseradish.
• 5. Strain liquid from pot into a saucepan. Add a touch of water to 1/3 cup cornstarch to make a slurry. Add half to slurry to liquid and bring to a boil, whisking. Add more slurry if necessary to thicken.
• 6. To serve, place some vegetables on each plate, and top with a piece of pork. Top and surround with sauce, and add a spoonful of horseradish cream. Garnish with thyme if desired.