Best 9 Pork With Strawberry Port Sauce Recipes

PORK WELLINGTON WITH CHERRY PORT SAUCE

Steps:

• For the pork wellington: Preheat the oven to 400 degrees F.
• In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
• Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
• Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
• Spray a baking sheet with nonstick cooking spray.
• On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
• Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
• Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
• For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

ROASTED PORK WITH PORT SAUCE

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• Sprinkle pork with salt and pepper. In 12-inch skillet, heat 6 teaspoons of the oil over medium-high heat. Cook pork in oil 6 minutes, turning once, until golden brown. Place pork in pan, reserving drippings in skillet. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 18 to 20 minutes or until thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
• Meanwhile, add remaining 1 teaspoon oil to drippings in skillet. Add apricots, plums, peaches, cherries and pine nuts. Cook over medium-high heat 3 minutes, stirring frequently, until nuts are toasted. Add wine, juice and cinnamon sticks. Heat to boiling; reduce heat to low. Simmer 5 minutes or until slightly thickened. Stir in broth; simmer 15 minutes longer or until fruit is tender. Slice pork; serve with sauce.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

PORK WITH STRAWBERRY-PORT SAUCE

Steps:

• In a large skillet, heat butter over medium-high heat. Add onions, 3/4 teaspoon salt and 1/4 teaspoon pepper; cook and stir until tender. Stir in spreadable fruit, wine, vinegar and mustard. Bring to a boil; cook and stir 3-4 minutes or until slightly thickened. Add tomatoes; cook 2-3 minutes or until softened. Stir in basil and lime juice., Sprinkle chops with remaining salt and pepper; place on greased grill rack. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

STRAWBERRY PORK TENDERLOIN

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside.
• Rinse the tenderloin, and prick on all sides with a fork. Season liberally on all sides with salt, pepper, and crushed rosemary, rubbing all spices into the meat very well.
• Set a roasting pan over two burners on your stove, where you will get a nice even heat, add olive-oil and margarine, and bring to medium-high temperature.
• Next, carefully place your tenderloin into the roasting pan. The reason for doing this is to sear the outside of the tenderloin so that when you roast it in the oven it stays nice and moist. So you'll want to sear it on all "sides" for about a minute each (rotating it with a pair of tongs), including the two ends.
• Turn heat down to medium and add the vinaigrette mixture, turning meat to coat thoroughly in sauce. Once meat is coated, and sauce has darkened in color (but not burnt), remove from heat. Spoon about 1/2 of the pan juices/sauce into a small saucepan and reserve.
• Put the roasting pan with the tenderloin and 1/2 of the sauce into the oven. Cook about an hour and a half, basting in sauce every 20 minutes or so. I also placed a pan of water on the bottom rack of the oven to give added moisture.
• Once the tenderloin is in the oven, add strawberries to reserved sauce and stir to coat the berries. After about an hour and fifteen minutes you can start checking on the tenderloin. Poking it with your finger should feel somewhat springy, and a sharp knife inserted to the middle should run clear juices. An hour and a half should give you a perfect, moist roast.
• Pull the tenderloin out of the oven and allow it to rest for about five minutes. Meanwhile, put the saucepan with the berries on the stove on low heat, and warm through. Once the meat has rested, transfer to a serving platter, slice, and pour warm sauce with berries over to serve.

PORK TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE

Steps:

• Cut the pork tenderloin in half so that in fits into a medium sized skillet.
• Season pork with salt & pepper to taste.
• Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
• Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
• Cook tenderloin until it registers 150°F on a meat thermometer.
• Remove tenderloin from skillet and cover to keep warm.
• Drain excess fat from skillet.
• Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
• Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
• Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
• Add remaining butter to skillet and stir until melted, then remove from heat.
• Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
• Serve immediately.

PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE

Steps:

• In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.

GRILLED PORK CHOPS WITH STRAWBERRY BBQ SAUCE

Steps:

• Toss strawberries with 1 Tbsp. dressing. Pour 3 Tbsp. of the remaining dressing over chops in shallow dish; turn to evenly coat both sides of chops. Refrigerate strawberries and chops 1 hour.
• Heat grill to medium-high heat. Thread strawberries onto skewers. Grill 1 to 2 min. or until softened and slightly charred, turning frequently. Place strawberries in medium bowl; mash until smooth. Add barbecue sauce and remaining dressing; mix well. Reserve half the barbecue sauce mixture to serve with the grilled chops.
• Remove chops from dressing; discard dressing. Grill chops 5 min.; turn. Brush with half the remaining barbecue sauce mixture; grill 5 to 6 min. or until chops are done (145°F), brushing with remaining barbecue sauce mixture for the last few minutes. Remove chops from grill. Let stand 3 min.
• Serve chops with reserved barbecue sauce mixture.

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY 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.