Roast Pork Loin With Tarragon Cream Food

CAJUN ROASTED PORK LOIN

Ingredients:

• 2 tablespoons butter
• ½ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ½ teaspoon ground mustard
• 2 cloves garlic, minced
• 1 (4 pound) pork loin roast
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 carrot, cut into 1/2 inch pieces
• 1 red bell pepper, cut into 1/2 inch pieces
• 1 stalk celery, cut into 1/2 inch pieces
• 1 large onion, cut into 1/2-inch pieces
• 3 tablespoons all-purpose flour
• ½ cup chicken broth

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
• Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Cook until meat is 145 degrees F (63 degrees C). Remove roast from pan, and let stand 10 minutes before slicing.
• Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

SPINACH AND HERB STUFFED PORK

Ingredients:

• 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
• 1 package (3 oz) cream cheese, softened
• 4 medium green onions, chopped (1/4 cup)
• 1/4 cup chopped fresh basil leaves
• 2 to 3 cloves garlic, finely chopped
• 1 1/2 teaspoons chopped fresh tarragon leaves
• 1/4 teaspoon ground red pepper (cayenne)
• 1 boneless pork loin roast (3 to 4 lb), trimmed of fat
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Steps:

• Heat oven to 325°F. Spray rack in roasting pan with cooking spray.
• In small bowl, stir together spinach, cream cheese, onions, basil, garlic, tarragon and red pepper.
• Cut pork lengthwise, cutting to but not through other side. Open cut piece; pound to 1/2-inch thickness. Sprinkle pork with salt and pepper. Spoon spinach mixture evenly over pork. Beginning with long side, roll up; tie securely with heavy kitchen string at 2-inch intervals. Place pork on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not rest in stuffing.
• Bake uncovered 1 hour. Increase oven temperature to 375°F. Bake 10 to 25 minutes longer or until browned and thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Remove string before slicing.

TARRAGON-DIJON PORK CHOPS

Ingredients:

• 4 boneless pork loin chops (3/4 inch thick and 6 ounces each)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 pound sliced fresh mushrooms
• 4 green onions, chopped
• 1/4 cup Dijon mustard
• 1 to 1-1/2 teaspoons chipotle or other hot pepper sauce
• 1 tablespoon red wine, optional
• 1 tablespoon minced fresh tarragon

Steps:

• Preheat oven to 400°. Sprinkle chops with garlic powder and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium heat. Brown chops on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and green onions; cook and stir 3 minutes. Place chops over mushroom mixture. Bake, uncovered, 8-10 minutes or until a thermometer inserted in pork reads 145°., Meanwhile, in a small bowl, mix mustard, pepper sauce and, if desired, wine; spread over chops. Bake 2 minutes longer. Sprinkle with tarragon.