Peppered Pork With Caramelized Pears And Rosemary Potatoes Recipes

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PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE



Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce image

Categories     Milk/Cream     Fruit     Herb     Pork     Sauté     Pear     Pork Tenderloin     Brandy     Eau de Vie     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
4 tablespoons (1/2 stick) butter
4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges
1 teaspoon sugar
1/2 cup chopped shallots
1 1/4 teaspoons dried thyme
1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
1 cup whipping cream
1/3 cup pear nectar

Steps:

  • Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
  • Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
  • Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
  • Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

PORK ROAST WITH LADY APPLES AND SECKEL PEARS



Pork Roast with Lady Apples and Seckel Pears image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

1 bone-in pork roast, (5 to 6 pounds) frenched, room temperature
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon finely chopped sage
4 lady apples, halved lengthwise
4 Seckel pears, halved lengthwise
1/2 cup dry white wine
2 cups homemade or low-sodium store-bought chicken or veal stock
1/4 cup apple cider
1 tablespoon all-purpose flour
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 425 degrees, with rack in lower third of oven. Whisk together oil, garlic, rosemary, thyme, and sage in a small bowl. Season pork with salt and pepper; brush herb mixture evenly over pork.
  • Place pork, bone facing upward, in a roasting pan. Roast 15 minutes. Reduce oven temperature to 375 degrees. Roast 30 minutes.
  • Rotate pan, and add apples and pears, cut side down. Roast until pork is browned and an instant-read thermometer inserted into the thickest part registers 145 degrees, about 30 minutes more. Transfer roast to a cutting board with a well; let rest 15 minutes before cutting. Transfer apples and pears to a serving bowl.
  • To make the gravy: Drain fat from roasting pan. Place roasting pan over 2 burners. Add wine; bring to a boil, stirring with a wooden spoon to loosen any brown bits on bottom of pan. Cook until reduced by half, about 3 minutes. Stir in stock and cider; season with salt and pepper. Whisk flour with 1 tablespoon water in a small bowl until smooth; add to gravy. Cook, whisking occasionally, until completely combined and gravy has thickened, about 5 minutes. Remove from heat. Add butter; stir until it has completely melted. Pour through a sieve into a serving bowl; discard any solids.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND ONIONS



Pork Tenderloin With Caramelized Pears and Onions image

4 steps - too easy! From Doris Roberts' book, "Are You Hungry, Dear?" Can't wait to try it tomorrow night - sounds tasty!

Provided by SmHerndon

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 1/4 lbs pork tenderloin, cut and trimmed into 1-inch-thick slices
4 tablespoons butter
4 firm pears, peeled, halved, cored and sliced
1 large yellow onion, halved and sliced
1 sprig thyme leaves or 1 teaspoon dried thyme
salt & pepper

Steps:

  • Pound pork into 1/4 inch thickness between plastic wrap or wax paper.
  • Melt 3 tablespoons butter in large saute' pan and add pears, onions and thyme. Salt and pepper to taste. Let cook until pears turn golden and onion is soft.
  • In another pan, melt 1 tablespoons butter and add one layer of pork slices. Salt and pepper pork. Cook pork about 2 minutes per side, or until just cooked through and a nice crust starts to form (you will have to cook pork in batches).
  • Arrange pork on a serving platter and slather the pear-onion mixture over the top.

Nutrition Facts : Calories 406.6, Fat 19.4, SaturatedFat 10, Cholesterol 124.1, Sodium 154, Carbohydrate 29.5, Fiber 5.7, Sugar 17.9, Protein 30.2

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS



Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 3 servings

Number Of Ingredients 34

2 cups milk
Rosemary sprigs
1 tablespoon minced garlic
Salt and pepper
Salt and pepper
3 medium pork chops
Yucon Gold,Garlic and Bleu Cheese Mashed Potatoes, recipe follows
Caramelized Pears, recipe follows
Onion Straws, recipe follows
Steamed Baby Portobello Mushroom, recipe follows
Roasted Red Pepper, recipe follows
Yukon gold potatoes, approximately 2 pounds, cubed
1 tablespoon chopped garlic
1 cup milk
1 cup chicken stock
Bleu cheese, to taste
Salt and pepper
2 pears, sliced
1 cup apple juice concentrate
4 tablespoons butter
4 tablespoons all-purpose flour
1 clove garlic, chopped
1/4 cup milk
Olive oil, 2 tablespoons
Salt and pepper
1 Vidalia onion, sliced
All-purpose flour, for dredging
Vegetable oil, for frying
1 red pepper, whole
Olive oil, for rubbing
1 baby portobello mushroom, whole
1 garlic clove, chopped
Olive oil, for rubbing
Salt and pepper

Steps:

  • In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
  • Over an open-flame grill, sear each side of the pork chops until black grill marks form.
  • Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
  • In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
  • In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
  • In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
  • Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
  • Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

PEPPERED PORK AND PARMESAN FLATBREAD SANDWICHES



Peppered Pork and Parmesan Flatbread Sandwiches image

Provided by Amy Thielen

Categories     main-dish

Time 7h50m

Yield 8 large sandwiches

Number Of Ingredients 22

3/4 teaspoon active dry yeast
Pinch of sugar
3 tablespoons extra-virgin olive oil, plus more for oiling
1 1/2 teaspoons salt
3 1/4 cups bread flour
1/2 teaspoon sugar
Fine sea salt
One 3 1/2-pound pork loin roast, fat cap left on
3 tablespoons black peppercorns
5 tablespoons butter
6 cloves garlic, finely grated
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh thyme
2 tablespoons canola oil
1 cup mayonnaise, such as Kraft Homestyle
6 tablespoons extra-virgin olive oil
Pinch of salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, finely grated
Zest and juice of 1 lemon (2 tablespoons juice)
3 ounces Parmesan, shaved thinly
2 cups arugula

Steps:

  • For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up and proof.
  • Pour the yeast mixture into a large bowl and add 1 cup lukewarm water, the oil and salt. Add 1 cup of the flour and whisk until smoothly combined. Switching to a wooden spoon, add the rest of the flour and stir until you have a soft dough. Rub the dough with a bit more oil, press a square of plastic wrap to its surface and let it rise at room temperature until doubled in size, about 1 hour.
  • Punch down the dough, transfer it to an oiled plastic bag and let it proof in the refrigerator at least 4 hours or as long as 3 days.
  • For the peppered pork loin: To give the roast a quick cure for added flavor, stir together the sugar and 1/2 teaspoon salt, rub the mixture all over the roast and refrigerate for 1 hour or as long as overnight.
  • Preheat the oven to 375 degrees F.
  • Blot the roast dry. Crush the peppercorns with a mortar and pestle (or in a spice-devoted coffee grinder) to a medium-coarse texture. (Some will be finely ground, but you want the larger pieces to resemble cracked pepper.) Rub the pepper into the meat, saving what doesn't stick for the marinade.
  • Heat a small saucepan over medium-low heat, and add the butter and garlic. Cook until the butter bubbles; add the vinegar, thyme and remaining black pepper, and remove from the heat.
  • Sprinkle the pork with 1 teaspoon salt. Heat an ovenproof skillet large enough to fit the pork roast over high heat and add the oil. Brown the meat quickly on all sides.
  • Brush the meat generously with some of the pepper mixture, put the skillet in the oven and roast for 10 minutes. Remove the skillet, roll the roast to another side and baste it with more of the pepper mixture. Continue to roast the meat, removing it from the oven every 10 minutes or so to flip and mop, until an instant-read thermometer inserted in the center of the roast reads 145 degrees F, about 50 minutes total.
  • Transfer the meat to a platter and let it rest for at least 10 minutes, rolling the pork around to sop up its exuded juices. Refrigerate the pork until using. (The pork could also be sliced and served hot at this point.)
  • For the doctored aioli: Stir together the mayonnaise, olive oil, salt, pepper, garlic and lemon zest and juice in a medium bowl. Refrigerate until using.
  • Heat a grill over high heat. Generously oil a baking sheet. Divide the flatbread into eight portions on the baking sheet. Press the dough into thin rounds, about 8 inches in diameter.
  • Grill the breads over medium-high heat, closing the lid right after putting them on and flipping and turning to avoid any flare-ups. Each flatbread will take about 2 minutes to cook.
  • Slice the pork very thinly. Spread some aioli across the flatbreads and pile some pork on one side of each. Top with shaved Parmesan and a handful of arugula. Fold the sandwiches in half and pile them on a platter for serving.

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