Pork Loin With Pears Fennel And Figs Recipes

PORK TENDERLOIN WITH LEMON AND FENNEL

Steps:

• Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.
• Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.
• Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC

Steps:

• Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
• Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
• Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

PEAR 'N' FENNEL PORK

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.

ROSEMARY PORK KEBABS WITH FENNEL AND FIGS

Steps:

• Preheat a grill to medium and brush the grates with vegetable oil. Combine the fennel seeds, 1 teaspoon salt, the red pepper flakes and bay leaves in a spice grinder and pulse until powdery. Toss with the pork, rosemary and garlic in a bowl. Cover and refrigerate 1 to 4 hours.
• Thread the fennel, figs and pork onto eight 10-inch skewers; set aside. Mix the honey, olive oil and lemon juice in a small bowl. Grill the kebabs, turning occasionally, until marked and cooked through, 10 to 12 minutes, brushing with the honey mixture during the last 5 minutes of cooking. Drizzle with olive oil before serving.

PORK LOIN WITH PEARS, FENNEL AND FIGS

Steps:

• Preheat oven to 325°. In a small bowl, combine the salt, garlic powder, mustard seed and 1/4 teaspoon pepper; rub over pork. Using a sharp knife, make six to eight 1-in. slits in roast; insert garlic., In a large skillet, brown roast in oil on all sides. Drain. Place roast fat side up on a rack in a shallow roasting pan. Add onion and fennel. Bake, uncovered, until a thermometer reads 145°, 1-1/4 to 1-1/2 hours., Meanwhile, in a large saucepan, bring broth and 1-1/4 cups cider to a boil; cook until liquid is reduced by half. Remove pork and vegetables from oven; transfer drippings to a large saucepan. Tent roasting pan with foil. Let stand for 15 minutes., Meanwhile, heat drippings over medium. Add reduced broth mixture. Combine flour and remaining cider until smooth; stir into pan. Add the pears, figs and apricots; cook and stir until sauce is thickened, about 15 minutes. Remove from the heat; stir in butter and remaining pepper. Slice pork; serve with sauce and vegetables.

PORK MEDALLIONS WITH PEARS

Steps:

• Prepare quinoa as label directs.
• Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
• In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
• Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
• Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
• Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
• Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

FENNEL-CRUSTED PORK LOIN WITH ROASTED PEARS, POTATOES AND ONIONS

Steps:

• Heat oven to 400 degrees F.
• Using a mortar and pestle or bottom of a heavy pan, crush the fennel seeds.
• In a small bowl mix the seeds, garlic, 2 T of the oil, 1 tsp salt and 1/4 tsp pepper.
• Rub the mixture over the pork, then place the pork in a large roasting pan.
• In a bowl mix the onions, potatoes, pears, 1 tsp salt, 1/4 tsp pepper and the remaining oil.
• Scatter around the pork and roast until meat is cooked through, approx 60-70 minutes. (I've sometimes had to use 2 one lb pork loins and they are done sooner, so pull the pork out of the pan and let rest while allowing the produce to continue roasting until desired doneness).
• Transfer pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with roasted produce.

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.