Best Sage N Rosemary Pork Stew Recipes

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ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

CREAMY PORK STEW



Creamy Pork Stew image

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 4

Number Of Ingredients 21

2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
2 tablespoons apple cider vinegar
½ cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
1 stalk celery, sliced
1 cup sliced carrots
4 sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1 dried bay leaf
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Steps:

  • Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
  • Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
  • Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
  • Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
  • Garnish individual servings with apple strips and chopped fresh chives.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g

SLOW-COOKED PORK STEW



Slow-Cooked Pork Stew image

Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 16

2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums (prunes), chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Steps:

  • Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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