New recipes

Pork in dolcelatte sauce recipe

Pork in dolcelatte sauce recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • 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.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

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.


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.

1. Crispy Pata Recipe

Crispy Pata Recipe is a famous Filipino Pulutan, served during drinking sessions with friends.

2. Pork Salpicao Recipe

Pork Salpicao Recipe is one of the simplest Filipino Pork Recipe you could do, its primary ingredient is pork and sautéed together with mushrooms, few other spices and oyster sauce.

Pork Salpicao Recipe

3. Nilagang Baboy Recipe

Nilagang Baboy Recipe is one of the easiest to prepare and cook Filipino soup because it&rsquos basically a boiled meat along with many vegetables of your choice.

Nilagang Baboy Recipe

4. Pork Menudo Recipe

Pork Menudo Recipe is a delectable Filipino pork stew composed of pork cubes and liver then combined with garbanzos or chickpeas, potatoes, tomato sauce and many spices.

5. Pork Guisantes Recipe

Pork Gisantes Recipe has a few similarities with Afritada and Menudo. In cooking Pork Gisantes some prefer using ground pork but in most cases, the dish is prepared using thinly-sliced meat or pork tips. In addition to carrots, potatoes and other vegetables, tomato sauce is also thrown in the mix to add color and flavor.

6. Pork Bistek Recipe

Pork Bistek Recipe is usually serve with sauce on top and garnish with onion rings, it is the Pork version of the famous Bistek Tagalog Recipe.

7. Igado Recipe

Igado Recipe is made from strips of pork loin meat, pork liver, heart, kidney and intestines, it is an authentic Ilocano delicacy from the northern part of the Philippines.

8. Binagoongang Baboy with Gata Recipe

Binagoongang Baboy with Gata Recipe is quick and easy to cook, that tastes a little sour, salty, sweet and spicy from its ingredients which gives a very appetizing flavor.

9. Sweet and Sour Pork Recipe

Sweet and Sour Pork Recipe originally a Chinese dish, often seen on menus in many Chinese restaurants in the Philippines, it is now a favorite dish in many Filipino households.

10. Pork Estofado Recipe

Pork Estofado Recipe is commonly served by Filipinos and is always present in the table during special gatherings it is similar to the famous Pork Adobo and Patatim.

11. Sinigang na Baboy Recipe

Sinigang na Baboy Recipe is a sour soup native to the Philippines, and the most common souring ingredients used in this soup are tamarind fruit or known as sampaloc, other fruits such as guava, batwan (Batuan Health Benefits), tomato, green mango, pineapple, and wild mangosteen (Mangoosteen Health Benefits) or santol can also be used to make the sinigang taste sour.

12. Lechon Paksiw Recipe

Lechon Paksiw Recipe (pronunciation: leh-chon pak-seww) is the traditional way of cooking left-over Lechon.

13. Adobong Baboy Recipe

Adobong Baboy Recipe is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then you can fry it afterward to get the best taste.

14. Kadyos Baboy Langka Recipe

Kadyos Baboy Langka Recipe is a very popular Ilonggo dish and well loved cuisine also known as KBL, stands for Kadyos (pigeon peas), Baboy (pork) and Langka (jackfruit).

15. Pork Dinuguan Recipe

Pork Dinuguan Recipe(also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

16. Humba Recipe

Pork Humba Recipe is a dish made with pork belly cooked in vinegar, soy sauce and dried banana blossoms. The banana blossom gives an impressive taste that makes this recipe so delicious and savory it has a sweet and sour sauce.

17. Sinuglaw Recipe

Sinuglaw Recipe is a fusion of two different dishes Fish Kinilaw and Pork Sinugba. To the eyes, it is kinilaw ( with fish tuna) topped with grilled pork belly. The contrast of two dishes makes it very explosive.

18. Pochero Recipe

Pochero Recipe (Puchero) is another Filipino dish that we inherited from the Spaniards, it has Pork and tomato sauce together with cardava bananas(saba), green beans, cabbage and other vegetables.

19. Tokwa&rsquot Baboy Recipe

Tokwat Baboy Recipedish is very popular for beer lovers here in the Philippines, it is the most ordered dish in bars they eat this as pulutan and serves as a great beer match.

20. Pork Sisig Recipe

Pork Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants in the Philippines, there are many varieties of sisig dish, it is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

21. Lechon Kawali Recipe

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) is a pan-roasted pork dish popular in the Philippines, it involves boiling then deep-frying pieces of pork in a Kawali (Filipino frying pan).

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork)

22. Bicol Express Recipe

Bicol Express Recipe is a stew made from long chilies also known as birds eye chili (siling mahaba in Tagalog), coconut milk, shrimp paste or stockfish, onion, pork, and garlic.

23. Filipino Pork Barbecue Recipe

Filipino Pork Barbecue Recipe is a popular street food in the Philippines as well as a regular mainstay at parties and special gatherings.

24. Bopis Recipe

Bopis Recipe is a spicy and appetizing Filipino dish made out of pork lungs and heart sauteed in tomatoes, chilies and onions. The liver and brain, along with the ears and the face is reserved for use in cooking Sisig.

25. Bagnet Recipe

Bagnet Recipeis deep fried pork belly meat, the Ilocano version of Lechon Kawali where the lean meat is crispy but not dry and the pork skin with all the pork fat is fried to a crisp, also known as Ilocano.


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.