Molasses Glazed Pork Roast With Black Pepper Dumplings Recipes

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MOLASSES BLACK PEPPER CURE



Molasses Black Pepper Cure image

Provided by Alton Brown

Categories     side-dish

Time 28m

Yield 1 pound cured pork belly

Number Of Ingredients 5

1 cup salt
3/4 cup sugar
2 ounces molasses
2 tablespoons coarse ground black pepper
1 pound pork belly

Steps:

  • In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days.
  • After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
  • Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

MOLASSES-MUSTARD GLAZED PORK SKEWERS



Molasses-Mustard Glazed Pork Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 7

1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes

Steps:

  • Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
  • Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON



Black Pepper and Molasses-Glazed Filet Mignon image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 13

Two 2-pound pieces of beef filet
Olive oil for brushing the meat
Kosher salt, to taste
Molasses Glaze, recipe follows
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely grated ginger root
1/4 cup dark rum
1 cup dark molasses
3 cups freshly squeezed orange juice
3 tablespoons cracked black pepper
Kosher salt, to taste

Steps:

  • Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
  • Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES



Pork Tenderloin Filet With Pomegranate Molasses image

I found this online while looking for recipe using pomegranate molasses. It looks fantastic, and I can't wait to try it.

Provided by JustJanS

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 (500 g) pork tenderloin, fillet
4 garlic cloves
1/2 orange, zest of
1/2 lemon, zest of
2 tablespoons pomegranate molasses
2 teaspoons pink peppercorns, crushed
2 teaspoons black peppercorns, crushed
2 green onions, minced
1 teaspoon salt
2 tablespoons olive oil
salt
fresh ground black pepper
1/2 cup orange juice
1 cup chicken broth
1 tablespoon butter
1 tablespoon pomegranate molasses

Steps:

  • Marinade: Put all ingredients in a blender and pulse a couple of times.
  • Reserve 2 tablespoons for the sauce.
  • Place the pork fillet in the marinade and leave for about 4 hours.
  • To prepare pork: Preheat the oven to 400c.
  • Season the pork well with salt and pepper.
  • Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
  • Place it in the oven 6-7 minutes or until cooked to your likeing.
  • The pork should be just cooked through and a little pink still.
  • Remove the pork and allow to rest.
  • Deglaze the pan with the orange juice.
  • Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
  • Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
  • Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

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