Best 3 Roasted Pork Loin With Kale And Polenta Recipes
Indulge in the succulent flavors of our roasted pork loin, a culinary masterpiece that combines tender meat, kale's earthy goodness, and polenta's creamy richness. This delectable dish tantalizes your taste buds with every bite, making it a perfect choice for a satisfying meal.
Our roasted pork loin recipe is crafted with care, using high-quality ingredients that elevate the dish to new heights. The pork loin is meticulously seasoned with a blend of aromatic herbs and spices, ensuring a flavorful and juicy center. The kale and polenta provide a delightful contrast in texture and taste, creating a symphony of flavors that will leave you craving more.
Accompanying the main course are two equally enticing recipes: a creamy polenta that embraces the natural flavors of the pork loin, and a vibrant kale salad that adds a refreshing touch to the hearty meal. The polenta is prepared with love, using fresh milk and butter to achieve a velvety smooth texture that complements the tender pork perfectly. The kale salad, bursting with vitamins and nutrients, offers a delightful crunch and a zesty dressing that awakens your senses.
Whether you're entertaining guests or treating yourself to a special meal, this roasted pork loin with kale and polenta is sure to impress. Its exquisite flavors and stunning presentation make it an ideal choice for any occasion. Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving for more.
ROASTED PORK CHOPS WITH POLENTA
A quick and easy weeknight meal. The meal is started on the stove top, then finished in the oven. This recipe calls for instant polenta, so if you want to use regular, you'll have to make that ahead of time.
Provided by threeovens
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
- Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
- Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
- Meanwhile, bring 3 cups water to a boil in a saucepan.
- Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
- Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.
ROASTED PORK TENDERLOIN
A great way to cook moist and flavorful pork tenderloin
Provided by Marilena Leavitt
Categories Main Course Side Dish
Time 35m
Yield serves 6
Number Of Ingredients 14
Steps:
- Trim the tenderloin, pat dry and place on a large plate.
- Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
- Preheat the oven to 400°F.
- Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
- Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
- Preheat the oven to 325°F.
- Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
- Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
- Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
- Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.
PORK TENDERLOIN WITH WHITE BEANS AND KALE
Pork tenderloin is paired with onions, garlic, bell peppers, kale and white beans to make a hearty and beautiful weeknight meal. Best of all, it's budget friendly!
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
- Heat a large high-sided cast-iron or oven-safe skillet over medium-high heat and add the vegetable oil. Pat the pork tenderloin dry and season with the smoked paprika, 3/4 teaspoon salt and 1/2 teaspoon pepper. When the oil is shimmering, add the pork and sear on all sides, about 5 minutes. Transfer the pork to the prepared baking sheet and roast until it registers 145 to 150 degrees F on an instant-read thermometer, 20 to 25 minutes. Let rest for 5 minutes.
- Meanwhile, set the same skillet over medium heat, add a drizzle of oil if needed and add the peppers and onions. Add a splash of water to deglaze and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the garlic and cook until fragrant and slightly softened, about 3 minutes. Remove and discard the tough, fibrous ribs from the kale leaves, then roughly chop the kale leaves. Add the kale and use a wooden spoon to carefully fold the hot vegetables over the kale to help it begin to wilt. Continue to cook until the kale is bright green and wilted, 3 to 4 minutes. Stir in the white beans and a pinch of salt and pepper. Cook until heated through, about 2 minutes more.
- Slice the rested pork on the diagonal and serve with the white bean and kale mixture.
Tips:
- To ensure even cooking, tie the pork loin roast with kitchen twine at 1-inch intervals.
- For a crispy and flavorful crust, rub the pork loin with a mixture of olive oil, garlic powder, onion powder, salt, and pepper.
- Roast the pork loin in a preheated oven at 400°F (200°C) for 20 minutes per pound, or until the internal temperature reaches 145°F (63°C).
- Let the pork loin rest for 10 minutes before carving.
- To make the kale and polenta, first cook the polenta according to the package directions. Then, sauté the kale in olive oil with garlic, salt, and pepper. Finally, stir the kale into the cooked polenta.
- Serve the roasted pork loin with the kale and polenta, and enjoy!
Conclusion:
This roasted pork loin with kale and polenta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The pork loin is juicy and flavorful, while the kale and polenta are a healthy and satisfying side dish. This dish is sure to please everyone at the table, and it's also a great way to use up leftover pork loin.
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