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Pork in dolcelatte sauce recipe

Pork in dolcelatte sauce recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork loin

Quick, easy and jam packed full of flavour. Served here with rice and French trimmed green beans.


Kent, England, UK

7 people made this

IngredientsServes: 2

  • olive oil
  • 2 pork loin steaks
  • 4 heaped tablespoons dolcelatte cheese
  • 1 generous glug sherry
  • 6 to 8 tablespoons double cream, to taste
  • salt and pepper

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat a fry pan with a little olive oil. Add the pork steaks and gently cook until browned and cooked through.
  2. Remove and keep warm while you prepare the sauce.
  3. In the same fry pan add the cheese. Once starting to break down add the sherry and mix well, stirring constantly. You want the sauce to bubble but not a heavy boil. Once the cheese is almost melted into the sherry add the cream and salt and pepper.
  4. Mix well, stirring to combine. Place the pork steaks onto a serving plate and spoon the sauce over. Eat straight away so sauce does not split too much.

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Pulled Pork with BBQ Sauce

This Pulled Pork made in a slow cooker may well be the most tender, moist, and flavourful you’ve ever had in your life! High returns for minimal effort, pork is rubbed with a secret spice mix, slow cooked until the meat pulls apart effortlessly then tossed in a simple-yet-flavour-loaded homemade BBQ Sauce.

Super economical, makes loads, freezes 100% perfectly and insanely moreish. Make sliders or a big Southern BBQ dinner plate complete with classic sides like Mac and Cheese, Cornbread and Coleslaw!


RECIPE: Shortcut romesco meets pork tenderloin for early spring dinner

Romesco, a rich Catalan nut- and pepper-filled sauce, is one of those delightful condiments that goes well on just about anything. It is traditionally eaten with first-of-the-season grilled wild onions called calçots, but there’s no reason to limit yourself — and there are few foods better suited to a big spoonful of romesco than pork. Its sweet, mild flavor is a perfect match for the piquant sauce.

Pork chops and pork shoulder are great, but I prefer lean, quick-cooking pork tenderloin for a weeknight meal. You’ll want to pick up two tenderloins on the small side (about 12 ounces each) or slice a large one in half lengthwise to cut down on cooking time. They’ll take about 15 minutes in a ripping hot oven, and then need 5 minutes to rest before serving. This almost entirely hands-off cooking process gives you plenty of time to make the sauce.

While it can contain many more ingredients, I’ve pared this romesco down to the essentials: roasted peppers, almonds, garlic, good olive oil, and red wine vinegar. It’s quickest and easiest to use jarred roasted red peppers here, along with roasted, unsalted almonds. (Using unsalted almonds means you can completely control the seasoning of the sauce.) These go into a food processor with peeled garlic and then just need a 30-second blitz before being emulsified with oil and vinegar.

Serve the pork with plenty of sauce, toasted good bread, and a quick baby arugula salad on the side.


Pork Loin Steaks With Pineapple Sauce

Pineapple goes with fresh pork as well as it does with ham. The classic combination of two different tastes working together for maximum flavor. The acidity of the pineapple cuts through the richness of the pork, creating the sweet and savory classic flavors.

This pineapple sauce is a quick and easy pan gravy. Some boneless pork loin chops can be a bit tough to the bite. This recipe calls for the steaks to be 1 1/2 inches thick. If you can't find this size at your grocery store, any local butcher shop can cut the meat to your specific needs. To avoid any toughness, simply place between sheets of plastic wrap and lightly pound with the flat side of a meat mallet to tenderize. Reshape and proceed with the recipe. If you are using fresh pineapple, be sure to reserve the juices as you cut the pineapple, and enjoy the leftover pineapple fresh as-is or in other recipes, desserts or cocktails.

And remember, pork can be cooked and served medium doneness (145 F). This recipe is relatively simple and you can have this on the table in less than 30 minutes, making it a special weeknight dinner. This recipe pairs well with a simple rice or mashed potato. You will want a side dish to soak up the sweet and savory pineapple sauce. If you have any leftovers, these can easily be reheated and enjoyed as is, or even on a sandwich the next day.


Preparation

1. Pre-heat the oven at 200 deg Celsius. 2. Put the lean pork meat in the baking form. 3. Cover it with the bell pepper cut in stripes. 4. Mix the Knorr Paprika-Rahm Schnitzel Mix or Maggi Paprika-Rahm Schnitzel Mix with 250ml Nestle cream (Süße sahne). 5. Put the mixture on the baking form with lean pork meat and bell pepper on it. 6. Bake it for 30 minutes. 7. Serve it with Kroketten and buttered string beans.

Oven-Roasted Pulled Pork

Everyone needs a good pulled-pork recipe, and this, my friends, is the BEST. Insanely tender and loaded with barbecue flavor, you'll dream about it (sandwiched between a soft potato bun) often. And that's okay, considering how easy it is to make.

What cut of pork should I buy?

This recipe calls for boneless pork shoulder. Though there's not a lot of fat, it loses it toughness with the long cook time. You could also use pork butt, which has more marbled fat and will result in even more flavorful and tender meat.

Why cook pulled pork in the oven and not the slow cooker?

Our slow-cooker pulled pork is bomb, and we love that we can just dump everything&mdashsauce ingredients and all&mdashin at once. But it also takes longer&ndashat least 5 hours. And, more importantly, in a slow cooker, you miss out on burnt ends.

What are burnt ends? They're the blackened edges that are a result of the fat and sauce ingredients caramelizing.

Do I need to sear the meat first?

If you want burnt ends (and I know you do!), then yes. And if you're using a Dutch oven, it's a quick and easy step. That said, it's not 100 percent necessary.

Can I use store-bought sauce?

Yep! Though you should know our recipe requires ingredients you likely have in your pantry already.

Can I skip the beer?

Short answer: Yes. But you'll need to sub in an equal amount of another liquid, like apple cider. But if you want to leave it out just because you don't like it, reconsider! Beer pairs really nicely with pork, and in the oven, it takes on a caramelly, toasty flavor.

What else can I do besides sandwiches?

The limit does not exist. Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd's pie are just a few of our amazing pulled-pork recipe ideas.

Have you made this recipe?

If yes, YAY! Rate the recipe below, and let us know how you liked it!

Editor's Note: After reviewing comments about the BBQ sauce, we have since retested this recipe and have reduced the amount of apple cider vinegar. If you like a tangier sauce, you can add up to double the amount of vinegar.


How to Cook Pork Adobo


This version suggests marinating the pork to make it more flavorful. Pork belly and other fatty cuts of pork are ideal for this recipe.

The first thing to do is marinate the pork belly in soy sauce and crushed garlic. It is best to marinate it overnight. If time is limited, one hour should be enough. Some like to add vinegar during the process. You may do so if preferred.
Drain the marinade. Save it for later. The marinated pork needs to be browned. Heat a cooking pot. Add pork with garlic. You can also add a few tablespoons of cooking oil. Cook the pork until it turns brown.

Cook the pork until tender. Do this by pouring the remaining marinade, if any. Also add water. Let the liquid boil. This is the part where I put the whole peppercorn and dried bay leaves. These ingredients complete my pork adobo. Boiling for 40 minutes should be enough to tenderize the pork. There are times when you have to cook longer.

If you have not added the vinegar as part of the marinade, pour it into the pot and let it cook for 10 minutes. Salt is an optional ingredient for this recipe. Use it only if you think it is needed.


Slow Cooker Sunday Sauce on Spaghetti

In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over, about 10 minutes. Transfer the sausages to the slow cooker.

Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered, about 7 minutes. Add the onion, garlic and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.

Cover the slow cooker and cook on high for 2 hours. Transfer the sausages to a bowl and cover. Cook the sauce for about 2 hours longer, until the pork is very tender.

Transfer the pork to a bowl and shred coarsely with 2 forks. Coarsely break up the sausage. Return the meats to the cooker and simmer the sauce for 30 minutes longer. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.


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PARMESAN CRUSTED PORK CHOPS

Nutrition: 284 calories, 14.2 g fat (4.4 g saturated), 293 mg sodium, 3.5 g carbs, 0 g fiber, 0 g sugar, 34.9 g protein

Crusted things just taste better. The problem is that crusted usually means calorically dense and deep fried. Luckily these chops are lightly coated in parmesan and breadcrumb and sauteed in olive oil so you can slice and bit into this one guilt free.