Rosemary Pork With Berry Port Sauce Food

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ROSEMARY PORK WITH BERRY PORT SAUCE



Rosemary Pork with Berry Port Sauce image

Rosemary and blueberries pair perfectly together and go great with a tenderloin of pork. Wild rice is a nice accompaniment.-Heather Zgaljardic, League City, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 13

2 pork tenderloins (1 pound each)
2 teaspoons olive oil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper
SAUCE:
1 shallot, finely chopped
1 teaspoon olive oil
1-1/2 cups port wine or grape juice
1 cup reduced-sodium chicken broth
1 cup fresh or frozen blueberries
1/2 cup dried cherries
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

Steps:

  • Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

Nutrition Facts : Calories 217 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 414mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SPICY BLUEBERRY PORK TENDERLOIN



Spicy Blueberry Pork Tenderloin image

Provided by Claire Robinson

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

2 cups blueberry preserves
1/4 teaspoon chipotle powder
1/2 orange, zested and juiced
3 tablespoons whole-grain mustard, divided
Kosher salt and freshly ground black pepper
1 pork tenderloin (roughly 1 1/2 pounds)

Steps:

  • In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
  • Preheat the broiler.
  • Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
  • Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port, and Rosemary Sauce image

Categories     Berry     Pork     Thanksgiving     Quick & Easy     Dinner     Cranberry     Rosemary     Port     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Steps:

  • Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

ROSEMARY PORK ROAST



Rosemary Pork Roast image

What tastes better than rosemary with pork? Add some green beans with toasted almonds, roasted potatoes, and a wild greens salad with balsamic vinaigrette, and your meal is made.

Provided by Stacy B.

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h20m

Yield 6

Number Of Ingredients 4

3 pounds pork tenderloin
1 tablespoon olive oil
2 cloves garlic, minced
3 tablespoons dried rosemary

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
  • Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 299 calories, Carbohydrate 1.4 g, Cholesterol 147.4 mg, Fat 10.5 g, Fiber 0.7 g, Protein 47 g, SaturatedFat 3.1 g, Sodium 119 mg

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE



Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories     Beef     Herb     Christmas     Valentine's Day     Low Carb     Beef Tenderloin     Port     Red Wine     Summer     Bon Appétit     Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

SAUCE
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
STEAKS
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

  • FOR SAUCE:
  • Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • FOR STEAKS:
  • Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
  • Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
  • Spoon sauce over steaks and serve.

MARINATED ROSEMARY PORK CHOPS



Marinated Rosemary Pork Chops image

"I like to grill these chops in summer," notes field editor Lisa Morman of Minot, North Dakota. "When I'm entertaining, I often serve them with Parmesan-roasted potatoes and candied carrots."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1/2 cup soy sauce
1/4 cup water
3 tablespoons brown sugar
1 tablespoon dried rosemary, crushed
4 boneless pork loin chops (7 ounces each)

Steps:

  • In a large resealable plastic bag, combine the soy sauce, water, brown sugar and rosemary; add pork chops. Seal bag and turn to coat; refrigerate for 3 hours. , Drain and discard marinade. Place the chops in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.

Nutrition Facts : Calories 281 calories, Fat 11g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 359mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic Exchanges

GRILLED PORK TENDERLOIN WITH WILD BERRY PORT SAUCE



Grilled Pork Tenderloin With Wild Berry Port Sauce image

Make and share this Grilled Pork Tenderloin With Wild Berry Port Sauce recipe from Food.com.

Provided by Chef mariajane

Categories     Pork

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

2 whole pork tenderloin, trimmed and silver skin removed
salt and pepper
2 tablespoons rosemary, chopped
2 tablespoons olive oil
2 cups ruby port
2 sprigs fresh thyme
1 shallot, thinly sliced
2 teaspoons ginger, fresh peeled, finely chopped
1 large orange, zest of
2 cups mixed berries (strawberries, blueberries, raspberries, blackberries, etc, whatever is market fresh)
salt and pepper

Steps:

  • Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking.
  • Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
  • Place the pork tenderloins directly on the grill over medium high heat burners.
  • Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
  • Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins.
  • Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce.
  • To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan.
  • Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer.
  • Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
  • Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
  • Season to taste with salt and pepper and reserve sauce for later.

Nutrition Facts : Calories 757.6, Fat 14.2, SaturatedFat 2, Sodium 31.2, Carbohydrate 96.2, Fiber 5.2, Sugar 18.4, Protein 4.5

BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE



Beef Tenderloin with Port-Rosemary Sauce image

Sweet and savoury flavor from the butter and rosemary,heightened by the shallots,Port and wine. Truly elegant entree for any dinner party. Cook time is approximate.

Provided by Rinder

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
3/4 cup minced shallot
2 cups dry red wine
1 1/2 cups port wine
2 cups beef broth
1 sprig fresh rosemary
2 tablespoons olive oil
8 slices beef tenderloin, 1 inch thick
salt & freshly ground black pepper
1/3 cup unsalted butter, chilled
2 teaspoons chopped fresh rosemary

Steps:

  • In a large,heavy skillet over medium-high heat,melt the butter.
  • Add the shallots and saute until tender.
  • Stir in the wine and Port.
  • Boil for 5 minutes.
  • Add the beef broth and rosemary and continue to boil until the liquid is reduced to 1 cup.
  • Strain and set aside.
  • In a large heavy skillet,heat the oil over medium-high heat.
  • Season the beef with salt and pepper.
  • Cook beef until desired doneness,about 4 minutes.
  • per side for medium-rare.
  • Transfer to a serving platter and keep warm.
  • Add the sauce to the skillet that the beef was cooked in,bring to a boil,scraping any brown bits into the sauce.
  • Gradually add the butter,whisking until just melted.
  • Do not allow sauce to boil.
  • Stir in chopped rosemary.
  • Season to taste with salt and pepper.
  • Spoon sauce over beef and serve.

Nutrition Facts : Calories 258.2, Fat 14.1, SaturatedFat 7.2, Cholesterol 28.1, Sodium 152.9, Carbohydrate 10.2, Sugar 3.8, Protein 1.1

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