Pork Braised In Riesling With Apricots Recipes

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PORK BRAISED IN RIESLING WITH APRICOTS



Pork Braised In Riesling With Apricots image

Make and share this Pork Braised In Riesling With Apricots recipe from Food.com.

Provided by Derf2440

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean boneless pork loin
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil cooking spray
2/3 cup riesling wine or 2/3 cup dry white wine
12 dried apricot halves

Steps:

  • Trim fat from roast, sprinkle with salt and pepper, and set aside.
  • Coat a large nonaluminum sacuepan with cooking spray, and place over medium high heat until hot.
  • Cook roast on all sides until browned.
  • Remove roast from pan, set aside.
  • Wipe drippings from pan with paper towel.
  • Insert meat thermoneter into thickest portion of roast.
  • Return to pan, add riesling.
  • Cover, reduce heat, and cook 1 hour.
  • Add apricots, cook, covered, 30 minutes or until thermonmeter registers 160 degrees.
  • Remove roast and apricots to a serving platter, keep warm.
  • Bring cooking liquid to a boil, cook 10 minutes or until reduced to 1/4 cup.
  • Serve sauce with roast and apricots.

LATVIAN STEW RECIPE



Latvian Stew Recipe image

A comforting stew of beer braised pork, caramelized onion, carrots and dried apricots that satisfies all of the senses. If you have time, let it rest overnight in the refrigerator. It's even better the second day."*" See Kitchen Notes for more information or links to special ingredients.You may need to REFRESH page to print or save.

Provided by MJ of MJ's Kitchen

Categories     Main Course     Pork     soups & stews

Time 2h30m

Number Of Ingredients 18

2 pound pork shoulder*, (trimmed of fat and cut into 1 - 1.5" cubes (3 - 3.5 pound bone-in pork shoulder))
salt and pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, (halved, thickly sliced then halved again)
6 garlic cloves, (sliced thin)
3 medium carrots, (thickly sliced diagonally)
½ tsp. red chile flakes* ((Urfa or Aleppo flakes))
½ tsp. ground cinnamon
½ tsp. Sweet Hungarian Paprika
½ tsp. crushed and ground coriander seeds
½ tsp. crushed dried oregano
2 Tbsp. tomato paste
1 cup dark beer ((porter or stout))
2 - 3 cups water ((See instructions below))
1 cup dried apricots, (halved)
2 Tbsp. fresh parsley, (chopped)
Crusty Bread / baguette as a side

Steps:

  • If using bone-in shoulder, remove the bone. Trim the visible fat from the pork and cut into large chunks. Sprinkle generously with salt/pepper.
  • Heat half of the olive oil and half the butter in a large Dutch oven over medium low heat.
  • When the sizzling on the butter starts to slow down, turn up the heat to medium. Add the pork pieces and brown on 2 sides, about a 1 - 2 minutes per side. You should do this in 2 to 3 batches to keep from overcrowding the pot. Add more oil and butter as needed.
  • Transfer browned pork pieces to a bowl.
  • Start preheating oven to 350°F.
  • Add the onions and garlic to the Dutch oven and reduce heat to medium-low. Cook the onion for 20 - 30 minutes stirring occasionally until the onions start to caramelize (darken). If the onion starts to brown on the edge, turn the heat down a bit.
  • Once the onion is a rich brown, add the chile flakes, cinnamon, paprika, coriander, oregano. Stir for 1 minute. Return heat to medium.
  • Add the beer and deglaze the pot. Stir in the tomato paste.
  • Return the pork pieces to the pot with any liquid that has accumulated in the bowl.
  • Add 2 cups water.
  • Add the carrots and half of the apricots. Stir to incorporate. Liquid should be a little below the top of the ingredients as shown below. Add more water if needed. Spread the rest of the apricots on top.
  • Cover and transfer to oven.
  • Bake for 1 hour. Remove from the oven and check meat by using 2 forks to gently pull apart a chunk of pork. The meat is done when the piece easily separates. If meat is not pull apart tender, you'll need to cook another 30 minutes. But before returning to the oven...
  • check the liquid level. The liquid should have decreased and started to thicken. If you can't see any liquid then add ½ cup of water. At the end of 1 ½ hours you want the liquid thick and flavorful so, if it doesn't need more liquid, then don't add it. If needed, cover and cook an additional 30 minutes.
  • Just before serving, stir in parsley. Serve in large bowls with a crusty baguette.

APRICOT PORK TENDERLOIN



Apricot Pork Tenderloin image

The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!

Provided by Hope

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds pork tenderloin
¼ cup softened butter
salt and pepper to taste
1 teaspoon ground thyme
2 teaspoons garlic powder
1 (18 ounce) jar apricot preserves
2 tablespoons honey, or to taste
¼ cup dry sherry

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
  • Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g

BRAISED PORK WITH APRICOTS AND BEER



Braised Pork with Apricots and Beer image

Provided by Food Network Kitchen

Time 2h20m

Yield 6 Servings

Number Of Ingredients 12

1/3 cup olive oil
2 3/4 pounds pork shoulder, cubed
Kosher salt and freshly ground black pepper
4 medium carrots, cut into 2-inch pieces
2 stalks celery, cut into 1-inch pieces
1 onion, cut into large chunks
5 cloves garlic, smashed
1/3 cup all-purpose flour
Three 12-ounce bottles Belgian-style wheat beer
1 cup dried apricots
5 sprigs fresh thyme
Cooked egg noodles, for serving

Steps:

  • Preheat the oven to 325°F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
  • Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
  • Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.

BRAISED PORK CHOPS WITH APRICOTS



Braised Pork Chops with Apricots image

Categories     Braise     Apricot     Pork Chop     Fall     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 tablespoon vegetable oil
two 1-inch thick loin pork chops
1 1/2 tablespoons unsalted butter
1/2 cup finely chopped shallot
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated orange zest
1 teaspoon grated peeled fresh gingerroot
1/3 cup dry white wine
1 cup chicken broth
1/2 cup thinly sliced dried apricots
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons minced fresh coriander

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Steps:

  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

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