Best Peppered Pork Loin With Beet And Leek Purée Recipes

PEPPERED PORK LOIN

Steps:

• Rub all surfaces of roast(s) with seasoned pepper.
• Place pork in shallow roasting pan and roast in 350*F. oven for 45 minutes to 1 hour and 15 minutes, until internal temperature (measured with a meat thermometer) reads 150-155*F.
• Remove from oven and allow roast to rest for 10 minutes.
• Slice and serve.

LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)

Steps:

• Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
• Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
• Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
• Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
• Heat remaining 2 teaspoons butter in pan over medium-high heat.
• Add pork to pan.
• Cook 5 minutes, turning to brown on all sides.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
• Return leek mixture to pan.
• Cover, reduce heat, and simmer 2 hours or until pork is tender.
• Remove pork from pan and increase heat to reduce leek sauce if too watery.
• Cut pork into 1/4-inch-thick slices.
• Serve with leek mixture.
• Garnish with parsley, if desired.
• *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

PORK TENDERLOIN WITH SAUTéED BEET GREENS AND ROASTED BEETS

Steps:

• Preheat oven to 400°F. Loosely wrap beets in a 12-by-20-inch piece of parchment, then wrap packet in foil. Place on a rimmed baking sheet and cook until easily pierced with the tip of a sharp knife, 35 to 45 minutes. When cool enough to handle, rub off skins with paper towels. Reserve 1 beet; halve and slice remaining beets.
• Season pork all over with 2 teaspoons salt, dividing evenly, and pepper. Place on a rimmed baking sheet and roast until an instantread thermometer inserted in middle reaches 138°F, 14 to 16 minutes. Transfer to a cutting board and let rest 10 minutes before slicing thinly.
• Meanwhile, process the reserved whole beet with 1 tablespoon oil in a food processor until smooth. Pass through a fine sieve lined with cheesecloth into a small bowl (to yield 1 tablespoon plus 1 teaspoon juice); discard solids. Add mustard, 2 teaspoons vinegar, and 2 tablespoons oil; whisk to combine.
• In a large skillet, heat remaining 1 tablespoon oil over medium. Cook garlic, stirring, until fragrant and golden, about 1 minute. Add beet greens and 1 teaspoon salt; season with pepper. Cook, stirring occasionally, until greens are wilted and tender, 2 to 4 minutes. Remove from heat, and discard garlic. Add sliced beets and re maining 1 tablespoon vinegar, and toss to combine. Sprinkle with pine nuts.
• To serve, drizzle beet vinaigrette on each of four plates, dividing evenly, then top with pork and beet greens.
• Nutrition Information
• (Per Serving)
• Calories: 553
• Saturated Fat: 4.3g
• Unsaturated Fat: 18g
• Cholesterol: 111mg
• Carbohydrates: 43.2g
• Protein: 44.6g
• Sodium: 1208mg
• Fiber: 14.5g

PEPPERED PORK TENDERLOIN

Steps:

• Roll tenderloins in pepper to coat. Place in a roasting pan and bake in a pre-heated 350 degrees F oven for 30 - 40 minutes. Remove from oven, place pork on a cutting board and drain fat from pan. Pour wine into pan and place over high heat, scraping up any browned bits with a wooden spoon. Add broth and cook until reduced by half. Remove from heat and stir in sour cream and mustard. Slice pork and top with sauce.

PEPPERED PORK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

PEPPERED PORK LOIN WITH BEET AND LEEK PURéE

Steps:

• In a saucepan bring salted water to a boil for leeks.
• Trim and coarsely chop leeks. Wash leeks and drain in a colander. In saucepan of salted boiling water cook leeks until tender, about 4 minutes, and transfer with a slotted spoon to a blender, reserving cooking liquid.
• Trim beet stems to 1 inch if necessary and scrub beets. In a saucepan cover beets with salted water by 1 inch and simmer, covered, 35 to 45 minutes, or until tender. Reserve 1 1/2 cups cooking liquid. Drain beets in colander and cool just until they can be handled. Slip off beet skins and cut each beet into quarters.
• Add beets and reserved beet cooking liquid to leeks and purée with salt and pepper to taste. In cleaned pan heat purée, lemon juice, and vinegar over low heat, stirring and adding water if necessary to reach desired consistency, until hot. Keep sauce warm, covered.
• Preheat oven to 450° F. and lightly coat a non-stick skillet and a shallow baking pan with cooking spray.
• Pat pork dry and sprinkle 1 side with pepper and salt to taste. In skillet brown pork, seasoned side down first, over moderately high heat. Transfer pork, seasoned side up, to baking pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 155° F.
• While pork is roasting, boil potatoes in reserved leek cooking liquid until tender, about 7 minutes, and drain.
• Let pork stand, covered with foil, 10 minutes and cut into 1/4-inch-thick slices.
• Quarter potatoes and serve with pork. Drizzle some sauce around pork and serve remainder on side.