Pork Loin Fig Panini With Sweet Potato Fries Recipes

BBQ PORK TENDERLOIN & SWEET POTATO FRIES

Steps:

• Heat oven to 425ºF.
• Place rimmed baking sheet in oven; heat 10 min.
• Toss potatoes with oil until evenly coated. Place meat on hot baking sheet; surround with potatoes.
• Bake 25 to 30 min. or until meat is done (145ºF) and potatoes are crisp, brushing meat with half the barbecue sauce and turning potatoes after 20 min. Transfer meat to cutting board; brush with remaining barbecue sauce. Cover loosely with foil; let stand 3 min. before slicing.
• Meanwhile, place potatoes in large bowl. Add cheese and red pepper; mix lightly.
• Serve meat with potatoes.

HOLLY CLEGG

Steps:

• 1 In plastic resealable bag, combine fig preserves, chili powder, garlic, vinegar, and soy sauce. Season tenderloins to taste and place in bag. Refrigerate one hour or longer, time permitted. 2 Preheat oven 350°F. Place tenderloin on baking sheet covered with foil. Cover tenderloins with some of the marinade, toss out remaining marinade. 3 Cook tenderloins, basting after 20 minutes with marinade in pan and continue cooking another 20 minutes or until thickest part of tenderloin registers 160°F.

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES

Steps:

• Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
• Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
• Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

PORK PANINI & SPICED FRIES

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Cut potatoes into 1/4-in. sticks. Add to bag, a few pieces at a time, and shake to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 30-35 minutes or until crisp and golden brown, stirring once., Meanwhile, cut bread in half widthwise (save one half for another use). Cut bread in half horizontally; cut into fourths widthwise. In a small bowl, combine the mayonnaise, chili sauce, mustard and cumin; spread over bread. Layer each with pork, pickles and cheese. Replace tops., Cook on a panini maker or indoor grill for 2-3 minutes or until cheese is melted. Serve with fries.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PORK LOIN WITH FIG AND PORT SAUCE

Steps:

• For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• For the pork: Preheat the oven to 425 degrees F.
• Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
• Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

PORK LOIN AND FIG PANINI

Steps:

• Directions: To make the sweet potato fries, in a deep fryer, heat oil to 300°F according to the manufacturer's instructions. Line a wire rack with paper towels and set over a baking sheet. Working in 3 or 4 batches, fry the sweet potatoes until just tender, 4 to 6 minutes. Transfer the fries to the paper towel-lined rack to drain. Increase the oil temperature to 350ºF. Working in 2 or 3 batches, fry the sweet potatoes until lightly browned and crisp, about 2 minutes. Transfer to clean paper towels to drain. Season the fries with salt and pepper. To make the panini, preheat an electric panini press to "panini" mode or medium-high heat according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Place the slices, oiled side down, on a clean work surface. Sprinkle the cheese on 4 of the slices, then arrange the pork and spinach evenly on top. Spread 1 Tbs. spiced fig jam on each of the other bread slices and top each sandwich with one of the slices, oiled side up. Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately with the sweet potato fries. Serves 4.

FIG-GLAZED PORK TENDERLOIN

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add preserves, juice, vinegar, Worcestershire sauce, garlic and curry powder to same pan; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 5-7 minutes. Let stand 5 minutes before serving.

FIG BALSAMIC PORK TENDERLOIN

Steps:

• Preheat the oven to 375°F.
• Season the pork with salt and garlic powder and place on a baking pan.
• Combine the vinegar and fig butter and generously brush it all over the pork.
• Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
• Let it rest for 10 to 15 minutes before slicing into 8 pieces.
• Top with parsley if desired.

PORK LOIN CHOPS WITH FIG SAUCE RECIPE

Steps:

• Gather the ingredients.
• Place each pork loin chop between sheets of plastic wrap and pound down to a one-inch thickness.
• Season with salt, pepper, and ground chipotle.
• Heat a large heavy skillet over medium-high heat. Add olive oil and swirl to coat the pan. Sear pork loin chops until golden brown on each side, turning only once.
• Remove to a platter and keep warm.
• Reduce heat, add onions and saute for two minutes.
• Add garlic and saute an additional one minute.
• Carefully pour in red wine and stir to deglaze the pan, scraping up browned bits.
• Cook one minute, then add chicken broth, thyme, and figs.
• Cook over medium heat about 10 minutes, stirring often and mashing the figs until the sauce is thickened.
• Return pork loin chops to the pan, along with any juices that have accumulated on the platter, and coat both sides with sauce. Simmer for two minutes.
• Serve pork loin chops with the fig sauce.

PORK LOIN & FIG PANINI WITH SWEET POTATO FRIES

Steps:

• To make the panini, preheat an electric panini press to "panini" mode or medium-high heat according to the manufacturer's instructions. Brush one side of each bread slice with olive oil. Place the slices, oiled side down, on a clean work surface. Sprinkle the cheese on 4 of the slices, then arrange the pork and spinach evenly on top. Spread 1 Tbs. spiced fig jam on each of the other bread slices and top each sandwich with one of the slices, oiled side up. Place 2 sandwiches on the preheated panini press and close the lid. Cook until the cheese is melted, about 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately with the sweet potato fries. Serves 4.