Best Rosemary Pork And Potatoes Recipes

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ROASTED ROSEMARY PORK CHOPS AND POTATOES



Roasted Rosemary Pork Chops and Potatoes image

Flavored with rosemary and seasoned salt, Dijon mustard becomes a zesty basting sauce for Yukon gold potatoes and bone-in pork chops.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons Dijon mustard
2 tablespoons olive or vegetable oil
1/2 teaspoon dried rosemary leaves, crushed
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 Yukon gold potatoes, cut into 1-inch pieces (about 4 cups)
1 medium red onion, cut into 1/2-inch-wide wedges
4 bone-in loin pork chops, 1/2 inch thick

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix mustard, oil, rosemary, garlic-pepper blend, seasoned salt and paprika. Reserve 1 tablespoon of the mustard mixture.
  • Add potatoes and onion to remaining mustard mixture in bowl; toss to coat. Place vegetables in pan.
  • Roast uncovered 25 minutes. Turn and stir potato mixture. Brush pork chops with reserved 1 tablespoon mustard mixture. Add pork chops to corners of pan.
  • Roast uncovered 15 to 20 minutes longer or until pork is no longer pink when cut near bone and vegetables are tender.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 65 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g

SLOW-COOKER PORK AND POTATOES WITH ROSEMARY



Slow-Cooker Pork and Potatoes with Rosemary image

Delight your family with a hearty, one-dish dinner featuring pork and potatoes in a savory gravy.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 10

1 pound medium red potatoes, cut into fourths
1 cup baby-cut carrots
3-pound pork boneless loin roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 1/2 cups Progresso™ beef flavored broth (from 32-ounce carton)

Steps:

  • Arrange potatoes and carrots around outer edge in 4- to 6-quart slow cooker.
  • If pork roast comes in netting or is tied, do not remove. Mix mustard, rosemary, thyme, salt and pepper in small bowl; spread evenly over pork. Place pork in slow cooker (it will overlap vegetables slightly). Sprinkle onion over pork. Pour broth evenly over pork and vegetables.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Remove pork and vegetables from cooker, using slotted spoon. Place pork on cutting board; remove netting or strings. Slice pork. To serve, spoon juices from cooker over pork and vegetables.

Nutrition Facts : Calories 450, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 53 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 2 g, TransFat 0 g

PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES



Pork Roulade with Chutney Stuffing and Rosemary Garlic Mashed Potatoes image

Provided by Carla Hall

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 33

2 cinnamon sticks
2 fresh rosemary sprigs
1 small shallot, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
2 cups unsalted chicken stock, plus extra for deglazing
3/4 cup chopped Granny Smith apple
1 cup mixed chopped dried fruit, such as apricots, golden raisins, dried plums, dried figs, dried cherries
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 cup chopped walnuts, toasted
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Garlic Rosemary Mashed Potatoes, recipe follows
Celery Salad, recipe follows
2 pounds medium Yukon gold potatoes (about 8), peeled and halved
Kosher salt
1 cup heavy cream
2 garlic cloves, smashed
1 sprig fresh rosemary
1/2 shallot, roughly chopped
4 tablespoons unsalted butter, cut up and softened
1 stalk celery, shaved into ribbons
1 Granny Smith apple, cored and cut into 1/4-inch dice
1/2 cup walnuts, toasted
2 tablespoons parsley leaves
2 teaspoons apple cider vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
  • For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
  • Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
  • Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
  • Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
  • In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
  • Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
  • Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.

ROSEMARY PORK AND POTATOES



Rosemary Pork and Potatoes image

Denise Dowd of St. Louis, Missouri shares this mouthwatering meal-in-one. We doubled the number of rosemary-seasoned pork tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for another recipe.-Denise Dowd, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 3-4 servings with potatoes plus 1 pound leftover pork.

Number Of Ingredients 10

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered

Steps:

  • In a small bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.

Nutrition Facts : Calories 463 calories, Fat 31g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

PEPPERED PORK WITH CARAMELIZED PEARS AND ROSEMARY POTATOES



Peppered Pork with Caramelized Pears and Rosemary Potatoes image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 19

1/2 cup sugar
1 vanilla bean, split and scraped
1 stick butter
2 pears, sliced
Peppered Pork, recipe follows
Caramelized Onions, recipe follows
Rosemary Potatoes, recipe follows
2 cups chicken stock
4 medium pork chops
Black pepper, coarsely ground
8 ounces cream cheese
8 ounces Stilton cheese
2 tablespoons olive oil
3 medium red onions, sliced
Salt and pepper
Olive oil, for sauteing
2 large white potatoes
Fresh rosemary, several sprigs
Salt and pepper

Steps:

  • Combine the sugar, vanilla bean and butter in a medium sized saute pan over medium heat. Cook until the butter melts and the sugar is golden. Add the pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.
  • Pour approximately 2 cups of chicken stock into the pan of reserved pear sauce. Over medium heat, reduce the liquid by 1/2. Remove the pan from the heat and allow the mixture to cool. Marinate the pork chops in the liquid for 1 hour. Remove the chops from the marinade and coat each side with coarsely ground black pepper.
  • In a separate medium sized saute pan, pan-sear the pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.
  • While the pork chops are cooking, combine cream cheese and Stilton in a medium sized mixing bowl. Cream the cheeses together with a hand blender until they are combined. Once the pork chops are thoroughly cooked, liberally spread the cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.
  • In a medium sized saute pan, heat olive oil over medium heat. Add the sliced onions to the pan and season, to taste, with salt and pepper. Cook the onions until they caramelize.
  • Set aside.
  • In a medium sized saute pan, heat olive oil over medium heat. Clean the potatoes, and then slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook the potatoes until they are brown on both sides. When the potatoes are done, remove them from the pan and drain the excess oil. Set aside.

PORK CHOPS BAKED ON TOMATO AND ROSEMARY POTATOES



Pork Chops Baked on Tomato and Rosemary Potatoes image

These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe.

Provided by English_Rose

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 thick boneless pork chops
1 tablespoon sunflower oil
1 1/4 cups chicken broth
2 ounces butter
2 garlic cloves, minced
1 sprig rosemary, leaves only
2 lbs potatoes, peeled and thinly sliced
1 onion, halved and very thinly sliced
4 tomatoes, skinned and thinly sliced
salt and pepper

Steps:

  • Preheat the oven to 400°F Season the chops on both sides with some salt and pepper. Heat the oil in a large frying pan, add the chops and fry over a medium heat for 1-2 minutes on each side until nicely browned. Set aside on a plate.
  • For the potaotes: Put the chicken broth, butter, garlic, rosemary leaves, 1/2 tsp salt and some fresh ground black pepper into a pan and bring up to a gentle simmer.
  • Add the potatoes and onion and cook gently for 5-10 minutes, or until just tender when pierced with the tip of a knife but not falling apart. This will depend on your potatoes.
  • Spoon half the potatoes and onions over the base of a lightly buttered 4 pint shallow ovenproof dish and cover with the sliced tomatoes and a little seasoning.
  • Spoon the remaining potatoes and onions on top, season lightly and bake in the oven for 40 minutes.
  • Overlap the pork chops on top of the potatoes and return them to the oven for a further 20-25 minutes, until the potatoes are tender and the chops are cooked through.

Nutrition Facts : Calories 640.8, Fat 28.7, SaturatedFat 12.5, Cholesterol 154.4, Sodium 444.5, Carbohydrate 47.8, Fiber 7, Sugar 6.4, Protein 47.6

ROSEMARY PORK WITH POTATOES AND GREEN BEANS



Rosemary Pork With Potatoes and Green Beans image

Make and share this Rosemary Pork With Potatoes and Green Beans recipe from Food.com.

Provided by Llamatron

Categories     One Dish Meal

Time 2h30m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 9

4 pork chops
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
1 teaspoon garlic salt
1/4 cup water
8 red potatoes
2 cups fresh green beans

Steps:

  • Line the bottom of a crockpot with the pork chops (you may have to layer them on top of one another if you have a skinny pot).
  • Sprinkle the rosemary, salt, and pepper on top: dot the top of the meat with the butter.
  • Cut the potatoes in half lengthwise and then put on top of the meat.
  • Put the green beans on top of the potatoes.
  • Mix the water and garlic salt together until dissolved and pour over the ingredients.
  • Cook on high 2-3 hours or low 4-6.

Nutrition Facts : Calories 576, Fat 17.9, SaturatedFat 6.9, Cholesterol 82.7, Sodium 698.6, Carbohydrate 72.2, Fiber 9.5, Sugar 5, Protein 31.7

CORN AND PORK KEBABS WITH ROSEMARY GREEN BEANS AND POTATOES



Corn and Pork Kebabs with Rosemary Green Beans and Potatoes image

Yield Makes 4 servings

Number Of Ingredients 11

eight 10-inch metal or bamboo skewers
4 large ears fresh corn
2 pork tenderloins (1 1/2 pounds total)
2 tablespoons red-wine vinegar
6 1/2 teaspoons extra-virgin olive oil
2 teaspoons dried hot red pepper flakes
1 teaspoon salt
1 pound green beans
1/2 pound boiling potatoes
2 teaspoons fresh rosemary leaves
2 teaspoons minced garlic

Steps:

  • Prepare grill and if using bamboo skewers soak in water 30 minutes.
  • Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer. In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
  • While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes. In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
  • Serve kebabs with vegetables.

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