Roasted Pork Loin With A Sweet Sherry Sauce Recipes

ROASTED PORK LOIN WITH A SWEET SHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F. Prepare the pork by tying it up with string in about six sections cross ways. Rub garlic, salt and pepper on each side of the meat.
• Add the olive oil to a large skillet and add the pork. Sear the sides for just a minute to so. Remove from pan and place on a large sheet of aluminum foil. Pour over the white cooking wine and loosely seal the foil around the pork. Place the pork in a roasting dish and place in your preheated oven. Roast for about 50 minutes. Pork should be just cooked and just a hint of pink in the center when it comes out of the oven.
• While the pork is roasting, make the sauce. Set a small saucepan over a high heat. Add the sherry and the sugar. Stir well and bring it to a boil. Immediately reduce the heat to low and continue to cook the sauce for about a half of an hour. While the sauce is reducing, stir occasionally. Remove from heat and leave to cool slightly. You will have a syrupy consistency.
• Remove your pork from the oven and lay it on a chopping board. Take off the string and cut the roast into thin medallions. Serve hot with the sauce drizzled over the pork. As the sauce is quite sweet and rich, you won't need much of it to flavour your pork.

CROCK-POT® SHERRY CHERRY PORK LOIN ROAST

Steps:

• Place a large 8-quart Crock-Pot® on high and add 2 tablespoons oil, sliced onions, and 1 teaspoon salt. Season entire roast evenly on all sides with 2 teaspoons kosher salt and 1 teaspoon pepper. Place a large skillet on medium heat. Add two tablespoons of oil to the pan. Sear pork loin for 3 minutes on each side until gold brown. Transfer roast to Crock-Pot® and place on top of the onions. Cover and cook on low for 3 hours. Sherry Cherry Sauce: In a blender add Holland House® Sherry Cooking Wine, garlic, ½ cup cherries, mustard powder, Holland House® Balsamic Vinegar, soy sauce, parsley, 3 tablespoons olive oil, and 1 teaspoon each salt and pepper. Blend until smooth and set aside. After 3 hours of cooking add your prepared Sherry Cherry Sauce around the pork roast. Cover and cook for 2-3 more hours on low. To glaze, brush the roast with the warm sauce 3 or 4 times in the last remaining hour of cooking. Once pork is cooked (internal temp of 145℉) remove and let rest for 15-20 minutes before slicing. To finish the sauce, remove ¼ cup of cooking liquid and mix with cornstarch to make a "slurry." Whisk the slurry and the remaining ½ cup of cherries in. Cook on high for 15 minutes, stirring occasionally. Slice the roast ½ inch thick and serve. For serving: Serve with Sherry Cherry Sauce, braised onions, and roasted vegetables.

SMOTHERED PORK LOIN ROAST IN A CREAM SHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Lay the meat out on large sheet of parchment paper and use the twine to tie the meat in about three to four sections cross ways. Rub the garlic and salt over the meat with your hands.
• In a large skillet set over medium to high heat, add the olive oil until sizzling. Add the meat to the pan and sear on each side for about 2-3 minutes until lightly browned. Remove from pan and return meat to the parchment paper. Pour over the 1/4 cup of white wine and loosely wrap the pork with the parchment paper. Place in a roasting pan and roast for about 45 - 50 minutes.
• While the pork roast is cooking make the sauce. In a medium saucepan set over medium to high heat add the butter and garlic until sizzling and then add the onions. Stir really well and reduce heat to medium low and let onions soften for about 10 minutes. Turn the heat back to high and add the sherry, bring to a boil and reduce heat to medium low again. Leave this to reduce by about half, stirring occasionally. Add all the cream and bring to a gentle simmer, stirring occasionally. Leave covered to let flavours enhance and sauce thicken for about 10 minutes over a low heat. Season with salt and pepper (sugar optional). Stir well and remove from heat.
• Remove pork from parchment paper and transfer to a cutting board. Cut off the string and discard. Cut into thin slices and put it on a serving platter. Pour over sauce, garnish with parsley and serve immediately.

ROASTED PORK LOIN WITH SWEET TANGY SAUCE

Steps:

• Preheat oven to 325°F.
• In a bowl, combine sage, salt, pepper, and garlic.
• Rub roast with olive oil so rub will stick to the roast.
• Rub mix all over roast.
• Cover with plastic wrap tightly.
• Marinate for about 2 hours (if you don't have time for that it'll still be fine.
• Sprinkle the Worcestershire sauce on right before you put it in the oven.
• Place roast in either a roasting pan or glass dish on top of the onion.
• Pour 1/4 cup water in bottom.(don't pour it over the roast).
• Place in oven on middle rack.
• Cover for the first 2 hours then uncover for remaining time.
• Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
• Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
• Brush roast with glaze 3 or 4 times during last half hour of cooking.
• When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.

ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Wash tenderloins and pat dry. Remove excess fat and silver skin.
• Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
• Transfer the tenderloins to the oven and roast for about 15 to 20 minutes (could be longer, depending on the thickness of tenderloins), or until an instant-read thermometer or meat thermometer registers 145 F to 150 F when inserted in the thickest part of tenderloin.
• While the pork tenderloins are roasting, prepare the cherry sauce. In a saucepan, combine the jam, vinegar, brown sugar, cinnamon, allspice, and a dash of salt. Bring to a simmer and simmer, stirring occasionally, for 6 to 8 minutes.
• Remove pork tenderloins from the oven and let rest for 5 minutes. Slice and serve with warm cherry sauce.
• Enjoy!

PORK ROAST WITH SHERRY-PLUM SAUCE

Steps:

• Trim excess fat from pork. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place pork in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except jam; pour over pork.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender.
• Remove pork from cooker; cover and keep warm. Skim fat from pork juices in cooker if desired. Stir jam into juices.
• Cover and cook on high heat setting about 15 minutes or until jam is melted; stir. Serve sauce with pork.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.