REDUCTION SAUCE FOR PORK RECIPES
SPICED PORK WITH BOURBON REDUCTION SAUCE RECIPE | MYRECIPES
Pair pork tenderloin with sweet 'n' tangy bourbon sauce for a delicious 20-minute dinner. Substitute chicken broth for bourbon (if you prefer), and serve with couscous or rice.
Provided by Nancy Hughes
Yield 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)
Number Of Ingredients 14
Steps:
- To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
- To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Nutrition Facts : Calories 277 calories, CarbohydrateContent 16.7 g, CholesterolContent 74 mg, FatContent 4 g, FiberContent 0.5 g, ProteinContent 24.9 g, SaturatedFatContent 1.4 g, SodiumContent 673 mg
LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB ...
This reduction is great with beef, pork or lamb. If you want just that little extra something to make your meal a "Gourmet Delight", make this sauce to drizzle over your meat. It's WONDERFUL and full of flavor! WOW! Please Note: If you don't like sweetness to your sauce, reduce or omit the brown sugar.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
- Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
- Remove crushed garlic.
- Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
- Drizzle sauce over prepared meat.
Nutrition Facts : Calories 100.3, FatContent 5.8, SaturatedFatContent 3.7, CholesterolContent 15.3, SodiumContent 46.1, CarbohydrateContent 12.6, FiberContent 0.1, SugarContent 11.8, ProteinContent 0.2
More about "reduction sauce for pork recipes"
RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES
After going to one of my favorite steak houses and having a similar sauce, I needed to learn how to make it; it's delish! You gotta try it.
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 151.5 calories per serving
From allrecipes.com
Reviews 4.8
Total Time 20 minutes
Category Side Dish, Sauces and Condiments, Sauces
Calories 151.5 calories per serving
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
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PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)
"Deliciously sweet and rich, this has echoes of a beef demiglace sauce, but takes less time to make. The sauce (before the final thickening step) can be made a day or two in advance and refrigerated. This is not an inexpensive sauce to make, so for me, it's a special-occasion sauce, but well worth it. Adapted from a recipe in Fine Cooking magazine."
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine French
Calories 219 calories per serving
- "First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak. "
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PORK WITH ORANGE SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Reviews 4
Total Time 30 minutes
- If broiling, turn meat once; if roasting, don't bother. When meat is firm but not tough and a little pink in center (about 10 minutes if broiling, 15 if roasting), remove it to a platter. Combine orange rind with parsley. Spoon sauce over meat, then top with orange rind-parsley mixture. Serve.
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BLACKBERRY BALSAMIC REDUCTION SAUCE | JUST A PINCH RECIPES
Drizzle this blackberry balsamic reduction sauce over your grilled meat to take it to another level. A breeze to prepare, we thought it was delightful over grilled pork. It's sweet and tart with notes of blackberry flavor throughout.
From justapinch.com
Reviews 5
Category Other Sauces
Cuisine American
From justapinch.com
Reviews 5
Category Other Sauces
Cuisine American
- Let cool slightly and serve over roasted pork, beef, fish, or chicken.
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PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION RECIPE ...
A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.
From allrecipes.com
Reviews 4.7
Total Time 45 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 176.4 calories per serving
From allrecipes.com
Reviews 4.7
Total Time 45 minutes
Category Meat and Poultry, Pork, Pork Tenderloin Recipes
Calories 176.4 calories per serving
- Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.
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10 BEST PORT WINE REDUCTION SAUCE RECIPES | YUMMLY
Dec 28, 2021 · red wine reduction sauce with mushrooms & rosemary bren herrera sugar, red wine vinegar, rosemary, olive oil, kosher salt, portobello mushrooms and 3 more Cherry Reduction Sauce (for lamb or pork) Hildas Kitchen
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From yummly.com
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SIMPLE REDUCTION SAUCE FOR STUFFED PORK TENDERLOIN - THE ...
Apr 26, 2007 · In the same pot or skillet where the tenderloin was seared, melt butter and scrape up any fond left after searing using a wooden spoon. Sweat (to cook slowly over low heat in butter, usually covered, without browning) shallots. Deglaze the pan with wine, pouring in any drippings left after baking the roast.
From reluctantgourmet.com
From reluctantgourmet.com
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SAUCE RECIPES FOR MEAT AND PORK - THE SPRUCE EATS
Sep 19, 2020 · Sauce Recipes for Meat and Pork Mushroom Sauce Recipe. This classic Mushroom Sauce can be served with all kinds of roasted or grilled meat dishes,... Red Wine Reduction Sauce. The Marchand de Vin (French for "wine merchant") Sauce is a finished sauce made by reducing... Robert Sauce Recipe. The ...
From thespruceeats.com
From thespruceeats.com
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HOW TO MAKE RESTAURANT QUALITY REDUCTION SAUCES AT HOME
Jan 21, 2007 · Ingredients 2 tablespoons butter or oil or some combination. If there is leftover fat from what you just cooked, use that. 1 shallot minced ¼ cup wine red, white or port depending on what you are cooking 1 cup chicken stock beef stock or vegetable stock (again depending on what you are cooking) salt ...
From reluctantgourmet.com
From reluctantgourmet.com
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SAVORY CHERRY REDUCTION SAUCE (FOR LAMB OR PORK) - HILDA'S ...
Jan 31, 2019 · Step 2: Add cherries, vinegar, and wine. Simmer the savory cherry sauce for twenty minutes so that it can reduce and thicken. Step 3: Season the sauce with salt, black pepper, and chipotle pepper (if using). Finally, swirl in the butter. Serve this yummy sauce with lamb, pork, chicken, and more!
From hildaskitchenblog.com
From hildaskitchenblog.com
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PORK CHOPS WITH RED WINE REDUCTION SAUCE - GOLD MEDAL WINE ...
Preheat the oven to 400 degrees. Season the pork chops with salt and pepper and dust with flour. In a skillet, heat the oil until shimmering. Add the pork and cook over high heat for 1 minute. Add the butter, reduce the heat to moderately high and cook, turning once, until the chops are browned on both sides, 8 minutes.
From goldmedalwineclub.com
From goldmedalwineclub.com
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APPLE CIDER REDUCTION SAUCE RECIPES
Steps: Combine the apple cider, sugar, cinnamon sticks, orange zest, and cloves in a large saucepan. Bring to a boil over high heat. Turn heat to low; simmer until sugar is dissolved and the flavors are blended, 10 to 15 minutes. Stir cranberries into the saucepan, turn heat to high, and bring to a boil.
From tfrecipes.com
From tfrecipes.com
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PORK SAUCE RECIPE COLLECTION - CRAFT BEERING
Pineapple Hoisin Sauce – This is a wonderful pork sauce for dipping (pork belly for example) or dishing up alongside pork chops.Bake or fry mini pork meatballs and simmer them in the sauce to coat all over. Here is how to make it: In a small sauce pan over medium heat mix 1 can of crushed pineapple and 1 cup of hoising sauce.Simmer for a couple of minutes to reduce to deisred consistency.
From craftbeering.com
From craftbeering.com
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PORK TENDERLOIN WITH APPLE CIDER REDUCTION RECIPE | AIDA ...
Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add ...
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From foodnetwork.com
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From yummly.com
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WHITE WINE REDUCTION SAUCE RECIPE - SHARE-RECIPES.NET
Heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring occasionally, until softened, about 1 minute. Add wine, lemon zest and lemon juice; bring to a boil. Cook, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by about half, 2 to 3 minutes.
From share-recipes.net
From share-recipes.net
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BOURBON REDUCTION SAUCE RECIPE | EPICURIOUS.COM
Oct 01, 2015 · Preparation. To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring ...
From epicurious.com
From epicurious.com
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CHERRY REDUCTION SAUCE | SOUTHERN FATTY
Aug 03, 2015 · Combine cornstarch and water and mix well. Add cherries, sugar, water, butter and cornstarch mixture into saucepan over medium heat. Bril to a slow boil and reduce to simmer. Cook for a few minutes to slightly reduce liquid. Remove and cool.
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From southernfatty.com
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PORT WINE REDUCTION | EMERILS.COM
Directions. Combine all of the ingredients in a medium-size saucepan over medium heat and bring to a boil. Continue to boil the mixture until it thickens and reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh strainer and let cool. Use at room temperature.
From emerils.com
From emerils.com
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