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Posts Tagged ‘Loin’

I tagged this recipe to make as it sounded really yummy but I did not have any pork cutlets on hand so I made this with a pork loin which was delicious. I spread the jam over the loin and then topped it with the crumb mixture, placed it in an oven proof dish and poured the chicken stock in pan. I baked it for about 35 Min’s at 180 degrees C and it came out beautifully moist and tender. I loved the combination of the apricot jam with the crunchy topping for the pork and will look forward to trying this again with cutlets. To view original recipes please click here. I have made a few recipes by this chef and I have enjoyed them all so give it go.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

2 Teaspoons olive oil
4 Pork cutlets, trimmed
1/4 Cup apricot jam
2/3 Cup fresh multigrain breadcrumbs
1/4 Cup fresh flat leaf parsley, chopped
1/2 Cup reduced-salt chicken stock
4 Corn, cobettes (85g each, steamed)

Method

1. Preheat oven to 190°C Heat oil in a large, non-stick frying pan over medium-high heat. Add pork and cook for 1 to 2 minutes on each side or until browned. Place, in a single layer, in an ovenproof dish.

2. Spread the top of the pork with jam. Combine breadcrumbs and parsley in a small bowl. Sprinkle over jam. Pour stock into base of dish.

3. Bake, uncovered, for 8 to 10 minutes or until pork is cooked through and breadcrumbs are light golden.

To Serve: Drizzle dish juices over and serve with corn.

All photos taken by me unless otherwise stated.

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This is a super simple pork recipe that is totally delicious and it is also healthy and low in carb’s too. I served ours with french fries because I knew my son would prefer that, but just serving as is with some vegetables for a lower carb version. I use greek yogurt for the sauce and like to add some garlic liquid seasoning to it for added zing. The combination of the garlic pork with the tarragon sauce is really tasty and I know for us we really enjoy it and it is also a no fuss meal to make for me. If you would like to see more photos of this recipe or read more reviews please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

500g Pork tenderloin
3 Garlic cloves, peeled and sliced
Salt and Pepper to season
Paprika
1/2 Cup plain fat-free yogurt
1 Tablespoon Dijon mustard
1 1/2 Teaspoons dried tarragon leaves (I used 2 tablespoons of fresh my preference)
2 Teaspoons extra virgin olive oil

Method

1. Preheat oven to 425 degrees F.

2. Place pork on a baking sheet. Cut 1/2-inch slits in pork and place garlic slices in each slit I do 2 to each slit.

3. Season with salt, pepper and paprika.

4. Bake 22-24 minutes or until just barely pink in the center.

5. When pork is cooked, place on cutting board and let stand 3 minutes before thinly slicing on the diagonal.

6. Just before pork is done, combine remaining ingredients except oil in a small saucepan. Cook 2-3 minutes over medium heat or until just heated through. Do not bring mixture to a boil.

7. Remove from heat, stir in oil. ( I used some of the pan drippings for this instead for added flavour.

All photos taken by me unless otherwise stated.

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This is one of the best pork marinades I have had in ages, it is quick to throw together and the end result is wonderful. I drizzled the left over marinade that was in the pan over the pork at the end and it was so yummy. I served mine with parsnip mash and fresh vegetables done in garlic and butter, it was a great meal. If you would like to view the original recipe please click here. I did adjust some of the amounts to suit our taste but did not change the ingredients, I have listed the recipe exactly as it was posted with out listing my amounts as I was not measuring. This recipe can be played around with, to suit any ones taste, it can either be more sweet or spicy so take your pick. It can also be doubled if you want to make for more people.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1lb Pork loin
1 Cup honey mustard dressing
1 Garlic clove, minced
1/4 Cup onion, minced
1/8 Teaspoon red pepper flakes (or to taste)
1/4 Teaspoon salt (or to taste)
1/4 Teaspoon black pepper (or to taste)

Method

1. Place the pork loin in a gallon-size zip lock bag.

2. Pour honey mustard dressing into the bag and add the remaining ingredients.

3. Seal the bag, releasing as much air as possible from the bag before tightly sealing.

4. With your hands, thoroughly combine the ingredients by squishing and tossing the pork loin within the bag.

5. Marinate in the refrigerator for two hours (or up to 12 hours), squishing and turning the bag occasionally.

6. Place the pork loin in a roasting pan and pour the marinade ingredients over the meat.

7. Roast in a 350 F oven for one hour or until juices run clear or meat thermometer reaches 170°F.

8. While roasting, occasionally baste the meat with the marinade liquid.

I served mine sliced over parsnip mash with vegetables.

Serves 2

All photos taken by me unless otherwise stated.

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This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you serve as is or with a potato accompaniment, if you are serving with just the vegetables you would want to serve larger portions of meat. Feel free to change vegetables I have made this with asparagus, squash, snow peas it is really whatever you enjoy or what you want to use up in your fridge.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

800g-1kg pork fillets (Read note above)
200ml Hot water
1 Teaspoon chicken stock granules
2 Leeks, sliced thinly (about 700g)
3 Cloves garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Medium green apples (like granny smith about 300g)
2 Tablespoons butter
1 Tablespoon brown sugar extra
400g Baby carrots
350g Broccoli/cauliflower mix
1 Cup water
1 Teaspoon chicken stock
3 Teaspoons balsamic vinegar
1-2 Teaspoons cornflour

Method

1. Preheat oven to 200 degrees Celsius.

2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min’s depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.

3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.

4. Add sugar and vinegar, cook stirring about 5 Min’s or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min’s, keep warm.

5. Peel, core and halve apples, cut into thick slices.

6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.

7. Boil, steam or microwave vegetables until tender.

8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.)

9. Slice pork thickly and serve immediately.

To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.

All photos taken by me unless otherwise stated.

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