Best Pork And Nectarine Terrine Recipes

PORK CHOPS WITH NECTARINE SALSA

Steps:

• In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

PORK CHOPS WITH NECTARINE SAUCE

Steps:

• Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

GRILLED PORK WITH NECTARINES

Steps:

• Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
• Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
• Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.

MUSTARD PORK AND ROASTED NECTARINES

Steps:

• Preheat oven to 190c.
• Spread the butterflied surface of the pork fillet with the mustard and place on a baking tray.
• Toss the nectarine quarters and red onion in the olive oil and place on the tray too.
• Put in the oven and cook for about 20 minutes, then sprinkle the pine nuts over the fruit and onions and cook a further 5 mins or until done to your liking.
• Remove from the oven and allow to rest a few minutes before slicing about half an inch thick.
• Divide the rocket between two dinner plates, then top with the nectarines onions, pine nuts and pork. Top with the shaved parmesand and drizzle over balsamic dressing to taste.