Mahogany Sauce For Pork Roast Recipes

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MAHOGANY PORK CHOPS



Mahogany Pork Chops image

These are the best pork chops. My family just loves them. The best part is, the marinade only has 2 ingredients. They are great from the skillet, oven, or off the grill. I like to make these with extra-virgin olive oil, but not needed.

Provided by diane

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 55m

Yield 4

Number Of Ingredients 4

4 teaspoons teriyaki sauce or marinade
2 teaspoons molasses
4 pork chops
cooking spray

Steps:

  • Mix teriyaki sauce and molasses in a bowl until well combined and place pork chops in the mixture; turn chops to coat with marinade. Allow to stand at least 30 minutes (longer for better flavor).
  • Spray a skillet with cooking spray and place over medium heat. Cook the pork chops until the juices run clear and the chops are browned and no longer pink inside, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 172.1 calories, Carbohydrate 3.5 g, Cholesterol 65 mg, Fat 5.6 g, Protein 25.2 g, SaturatedFat 1.9 g, Sodium 273.8 mg, Sugar 2.8 g

ROAST PORK WITH PAN SAUCE



Roast Pork with Pan Sauce image

Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h30m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
Coarse salt and ground pepper
1 boneless pork shoulder (4 pounds), thin layer of fat left on
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth

Steps:

  • Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
  • With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
  • Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
  • Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Nutrition Facts : Calories 650 g, Fat 44 g, Fiber 1 g, Protein 52 g, SaturatedFat 15 g

ROASTED PORK LOIN WITH SWEET TANGY SAUCE



Roasted Pork Loin With Sweet Tangy Sauce image

This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!

Provided by msjill111

Categories     Pork

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) pork loin roast
1 large onion (cut into 4 or 5 big pieces)
1 teaspoon rubbed sage
1/4 teaspoon pepper
1/2 teaspoon salt
2 -3 garlic cloves, crushed
1 tablespoon Worcestershire sauce
1/2 cup brown sugar, packed
1 tablespoon flour (don't worry about that lumping up-it won't)
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325°F.
  • In a bowl, combine sage, salt, pepper, and garlic.
  • Rub roast with olive oil so rub will stick to the roast.
  • Rub mix all over roast.
  • Cover with plastic wrap tightly.
  • Marinate for about 2 hours (if you don't have time for that it'll still be fine.
  • Sprinkle the Worcestershire sauce on right before you put it in the oven.
  • Place roast in either a roasting pan or glass dish on top of the onion.
  • Pour 1/4 cup water in bottom.(don't pour it over the roast).
  • Place in oven on middle rack.
  • Cover for the first 2 hours then uncover for remaining time.
  • Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
  • Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
  • Brush roast with glaze 3 or 4 times during last half hour of cooking.
  • When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

ROAST PORK AND GARLIC SAUCE USING LEFTOVER PORK ROAST



Roast Pork and Garlic Sauce Using Leftover Pork Roast image

Roast Pork and Garlic Sauce is one of those weeknight dinners that's quick, easy, and can use up leftover pork roast which is very budget friendly as well.

Provided by Sparkles Of Yum

Categories     Entree,Dinner

Time 1h20m

Number Of Ingredients 15

1 pound leftover pork roast (or pork tenderloin or boneless pork chops)
2 cups broccoli
1 bunch scallions, cut into 2-inch lengths, white and green parts separated
2 dried thai chilies
2 cups cooked white rice for serving
2 tablespoons peanut or vegetable oil
2 tablespoons garlic, peeled and chopped
3 tablespoons low sodium soy sauce
2 tablespoons Hoisin Sauce
2 tablespoons ketchup
1/4 cup low sodium soy sauce
1 1/2 tablespoons garlic, peeled and chopped
1 teaspoon rice wine vinegar
1 teaspoon sugar
1 teaspoon chili oil with sesame oil (check the Asian isle) if you can't find that a couple dashes of Sriracha and a sprinkle of sesame seeds should be close to the same flavors.

Steps:

  • Coat meat with marinade and refrigerate 1 hour to overnight
  • Put oil in a large skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
  • Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add broccoli and white parts of scallions, and stir; cook a couple minutes, stirring occasionally.
  • Stir in green parts of scallions; cook for 30 seconds, then add garlic sauce. Serve immediately, over white rice.

Nutrition Facts : Calories 626 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 35 grams fat, Fiber 5 grams fiber, Protein 36 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1308 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

MAHOGANY SAUCE FOR PORK ROAST



Mahogany Sauce for Pork Roast image

Make and share this Mahogany Sauce for Pork Roast recipe from Food.com.

Provided by Lesley Morton

Categories     Sauces

Time 20m

Yield 1 1/2 cups, 7-8 serving(s)

Number Of Ingredients 5

3 slices bacon, diced
1/2 cup chopped onion
1 cup grape jam
1/4 cup catsup
2 tablespoons apple cider vinegar

Steps:

  • In medium sized skillet, saute bacon and onions together until tender.
  • Add grape jam and stir until jam melts and blends inches
  • Add catsup and vinegar, heat thoroughly.
  • Serve warm with sliced pork loin or tenderloin.

Nutrition Facts : Calories 185.6, Fat 4.5, SaturatedFat 1.5, Cholesterol 6.6, Sodium 191.6, Carbohydrate 34.9, Fiber 0.7, Sugar 24.6, Protein 1.6

ROAST PORK IN ASIAN BROWN SAUCE



Roast Pork in Asian Brown Sauce image

I had a wonderful dish like this in a Chinese restaurant. I can't say I know their recipe but I am pretty close. This is my take on it.

Provided by Buon Appetito

Categories     World Cuisine Recipes     Asian

Time 1h35m

Yield 6

Number Of Ingredients 16

2 tablespoons ginger powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground white pepper
1 tablespoon salt
1 (3 pound) pork shoulder
1 tablespoon extra-virgin olive oil, or as needed
1 tablespoon butter
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon Worcestershire sauce
16 fluid ounces chicken stock, divided
2 tablespoons cornstarch
1 tablespoon white sugar
1 teaspoon Asian chile paste
3 scallions, finely chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
  • Generously apply remaining dry rub to pork shoulder.
  • Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
  • Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
  • Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
  • Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 13.3 g, Cholesterol 94.7 mg, Fat 26 g, Fiber 1.5 g, Protein 24.6 g, SaturatedFat 9.5 g, Sodium 1547.9 mg, Sugar 4.4 g

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