Roasted Pork With Carrot Glaze Polenta And Green Beans Recipes

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CREAMY POLENTA WITH BALSAMIC GLAZE



Creamy Polenta with Balsamic Glaze image

This delicious and easy side dish goes incredibly well with braised meat. It makes any meal feel a little more elevated.-Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 2h15m

Yield 4 servings.

Number Of Ingredients 8

4 tablespoons butter, divided
1-1/2 cups half-and-half cream, divided
1 cup 2% milk
1/4 teaspoon salt
1/3 cup cornmeal
1 cup balsamic vinegar
1 tablespoon sugar
1/2 cup grated Parmesan cheese

Steps:

  • In medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 cup cream, milk and salt. Bring to a low simmer. Gradually whisk in cornmeal. Cook and stir for 3 minutes. , Pour polenta into a 3-quart slow cooker coated with cooking spray. Cook, covered, on low for 2 hours, stirring every 30 minutes. Meanwhile, in a small saucepan, bring vinegar and sugar to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. Just before serving, stir cheese and the remaining cream and butter into polenta. To serve, drizzle with balsamic glaze.

Nutrition Facts : Calories 415 calories, Fat 25g fat (16g saturated fat), Cholesterol 89mg cholesterol, Sodium 494mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 9g protein.

ROASTED PORK WITH CARROT GLAZE, POLENTA AND GREEN BEANS



Roasted Pork With Carrot Glaze, Polenta And Green Beans image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

2 shallots
2 tablespoons whole-grain mustard
2 8-ounce pork tenderloins
Salt to taste
2 teaspoons coarse black pepper, plus more to taste
1 cup diced green beans
2 cups instant polenta
1 tablespoon minced fresh sage
2 cups carrot consomme (see recipe)

Steps:

  • Preheat the oven to 400 degrees. Wrap the shallots in aluminum foil and roast for 30 minutes. Remove from oven. Press the insides of the shallots out of the skin, and use a fork to mash with the mustard. Rub pork loins with the mustard-shallot mixture and season on all sides with salt and pepper. Place in a roasting pan and roast, turning every 5 minutes, for 20 minutes.
  • Blanch the beans, drain and cool under cold water. Prepare the instant polenta according to the directions on the box. Two minutes before it is through cooking, remove the polenta from the heat. Stir in 2 teaspoons of pepper and the sage, cover and set aside.
  • Remove the pork from the oven and set aside. Place the roasting pan over low heat and add half of the carrot broth, scraping well with a wooden spoon. Add the remaining broth, adjust the seasoning with salt and pepper to taste and simmer until its volume is reduced by half.
  • Meanwhile, place a spoonful of the polenta in the center of 4 plates. Slice the pork into thin disks and fan around the polenta. Add the beans to the carrot broth and ladle over the pork slices and serve.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 3 grams, Carbohydrate 72 grams, Fat 6 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams

GLAZED PORK ROAST WITH CARROTS, PARSNIPS & PEARS RECIPE - (4.5/5)



Glazed Pork Roast with Carrots, Parsnips & Pears Recipe - (4.5/5) image

Provided by gvcathy

Number Of Ingredients 9

One 2-lb. center-cut boneless pork loin roast
Kosher salt and freshly ground black pepper
1-1/2 Tbs. Dijon or grainy mustard
1-1/2 Tbs. honey
2 Tbs. roughly chopped fresh sage
1/2 lb. carrots (3 or 4), peeled
1/2 lb. parsnips (3 or 4), peeled
2 firm but ripe Bosc pears, quartered, cored, and stemmed
1-1/2 Tbs. olive oil; more for the pan

Steps:

  • Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper. In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they're all roughly the same thickness (about 1/2 inch thick at their thickest part). Toss the vegetables and pear wedges with the1-1/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork. Pour 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130°F.) Transfer the pork to a carving board. (If the vegetables and pears aren't fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly. Serve with vegetables, pears, and pan juices. nutrition information (per serving): Size : based on six servings; Calories (kcal): 350; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 7; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 660; Cholesterol (mg): 85; Fiber (g): 5;

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