PORK WITH SAUCE RECIPE RECIPES

Name: Pork Loin with Fig and Port Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 1/2 cups port; 1 1/4 cups reduced-sodium chicken broth; 8 dried black Mission figs, coarsely chopped; 2 sprigs fresh rosemary; 2 cinnamon sticks; 1 tablespoon honey; 3 tablespoons unsalted butter, cut into pieces; Salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons chopped fresh rosemary leaves; 1 tablespoon salt, plus additional for seasoning; 1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning; 1 cup canned low-salt chicken broth; 1 (4 to 4 1/2-pound) boneless pork loin

PORK LOIN WITH FIG AND PORT SAUCE RECIPE | GIADA DE ...

Pork Loin with Fig and Port Sauce Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

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 MEDALLIONS WITH GRAINY MUSTARD SAUCE RECIPE | MYREC…

Pork Medallions with Grainy Mustard Sauce Recipe | MyRec… image

Supper doesn't get any simpler than one pan and five ingredients. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley.

Provided by Deb Wise

Yield Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 (1-pound) pork tenderloin, cut crosswise into 8 slices
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 ½ tablespoons whole-grain Dijon mustard (such as Maille)
1 tablespoon unsalted butter
½ cup unsalted chicken stock (such as Swanson)
1 teaspoon all-purpose flour

Steps:

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.

Nutrition Facts : Calories 200 calories, CarbohydrateContent 2 g, CholesterolContent 81 mg, FatContent 9.5 g, ProteinContent 26 g, SaturatedFatContent 3.1 g, SodiumContent 464 mg

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