Best Lemon Rosemary Pork With Chickpea Salad Recipes

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LEMON-ROSEMARY PORK TENDERLOIN



Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

ROSEMARY-GARLIC PORK CHOPS WITH CHICKPEAS



Rosemary-Garlic Pork Chops with Chickpeas image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 center-cut bone-in pork rib chops
(3/4 to 1 inch thick; 10 ounces each)
1/4 cup extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary, plus 2 sprigs
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 19-ounce can chickpeas, drained and rinsed
6 cloves garlic, smashed
1/2 cup sliced jarred roasted red peppers
1/3 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.
  • Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.
  • Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

SLOW-COOKED PORK WITH CHICKPEAS



Slow-Cooked Pork with Chickpeas image

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you can go with whatever canned bean you like.

Provided by Andy Baraghani

Categories     Pepper     Fennel     Pork     Garlic     White Wine     Onion     Chickpea     Parsley     Winter     Dinner     Entertaining     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 15

1 Tbsp. crushed red pepper flakes
1 Tbsp. whole black peppercorns
1 Tbsp. fennel seeds
4 lb. boneless pork shoulder, fat cap trimmed to 1/4"
2 Tbsp. kosher salt
4 Tbsp. extra-virgin oil, divided
1 medium onion, sliced into 1/2"-thick rounds
1 head of garlic, halved crosswise
4 fresh bay leaves
2 cups dry white wine
2 (15.5-oz.) canned chickpeas, rinsed
1/2 lemon
3 Tbsp. finely chopped parsley
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
  • Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
  • Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
  • Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
  • Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
  • Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
  • Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
  • Do Ahead
  • Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.

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