PORK LOIN IN WILD MUSHROOM SAUCE AND SAUTÉED GARLIC SPINACH/Homemade Pork Recipe
This Chopped Pork Loin in Wild Mushroom sauce recipe is tender and juicy, mighty meaty in an earthy flavour-rich wild mushroom sauce.
You can't go wrong with the sauteed garlic spinach as a good accompaniment as it enriches the flavour of the wild mushroom sauce.
Air fry it!!! for that crispy loin edges.
#PorkRecipe #SauteedSpinach #KusinerangLondoner
Sunflowy1513@gmail.com
???????? Pork Spinach Recipe - Pinoy Tagalog Filipino
Pork Spinach Recipe - pinoy
#filipinofood #Pinoyrecipes #howtocook Tagalog Filipino - Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your pinoy
#filipinofood #Pinoyrecipes #howtocook Filipino cooking.
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Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong − cooked with fermented fish paste bagoong.
Binalot – literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised.
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.
Best Ever 30 Minute Meal / Pork Chops in Creamy Spinach Sauce / Easy Dinner / Extreme Flavor
Looking for a flavorful meal that takes less than 30 minutes to make? Look no further.
This savory dish has explosive flavors even the pickiest of eaters will eat, and using this recipe is a great way to get your kids to eat spinach!
Visit my blog for your free printable recipe for this delicious meal. And as a bonus, I've included an easy Dijon vinaigrette recipe to go with a salad which compliments this bold flavored meal cohesively and delightfully.
Don't forget to check out Susannas line of garlic salts and spices by visiting her website at:
hippypilgrim.com
Thanks for watching and I'll see you real soon!
XOXO,
Shawn-Marie
Boneless Pork Chops in Creamy Garlic Spinach Sauce
Want restaurant-style cooking at home with little to no effort? Then this is the perfect #recipe for you! #Succulent pork chops are seared to perfection and then simmered in a delicious creamy sauce. Add a side of fettuccine to make it a full meal in one pan.
For details and pricing for the products used in this video, please click here to get in contact with a Dealer near you.
Boneless Pork Chops in Creamy Garlic Spinach Sauce
Utensils: 12” Chef's Gourmet Skillet, #Saladmaster Food Processor with Cones #1 and #2
INGREDIENTS:
3 pork chops, boneless, thick
Salt and fresh cracked pepper, to taste
1 teaspoon paprika
2 tablespoons butter (optional)
6 cloves garlic, cut on #1 Cone
1 small yellow onion, halved, Cut on #2 Cone
1/3 cup vegetable or chicken stock
1 3/4 cups half and half or heavy cream
3 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon crushed red chili pepper flakes, (optional)
1/4 cup fresh grated Parmesan cheese, (optional)
Fresh chopped parsley
DIRECTIONS:
1. Preheat Chef’s Gourmet Skillet over medium-high heat for approximately 3 minutes. Season the pork chops with paprika, salt and pepper on both sides, and sear over medium-high heat in the preheated pan, for 3-5 minutes on each side depending on the thickness, or until cooked to your liking. Center should be white when cooked thoroughly. Meat should release easily from the pan when seared. Once done, remove pork chops from the pan and set aside.
2. Melt butter in the remaining cooking juices in the same pan. Using the Food Processor with Cone #2, string onion into the skillet. Change Food Processor to Cone #1, and add the Food Guide. Shred garlic into skillet mixture. Add Italian seasoning, and red crushed chili pepper and simmer over medium-low heat until fragrant, about one minute. Add in the vegetable or chicken stock, and allow sauce to reduce.
3. Reduce heat to low heat, add the half and half (or heavy cream), and bring the creamy sauce to a gentle simmer. Adjust seasoning with salt and pepper.
4. Add the spinach to mixture and allow it to wilt in the sauce. Add parsley. Using Food Processor and Cone #1, shred parmesan cheese (if using) and stir into the sauce. Allow sauce to simmer for a further minute until cheese melts thoroughly.
5.Transfer the pork chops back into the pan to reheat; sprinkle with the parsley, and spoon the sauce over each pork chops. Serve over steamed vegetables, zucchini noodles or cauliflower rice. Enjoy!
Note: Alternate dry white wine in place of vegetable stock if you prefer.
Adjust stove top temperature to medium if medium-high setting is too hot on your range top.
Pork with Spinach recipe/ FUSION TUTORIAL
FUSION TUTORIAL
About this:
Pork meat and spinach curry is suitable dish.cook this meat at least 90 minutes to kill bacteria.pork meat have different types of dishes as people like to prepare and eat.
Pan-Fried Pork Tenderloin with Baby Spinach
*Ingredients*
*Recipe*
Heat the vegetable oil in a skillet.
Add the peppercorns and curry and mix. Cook them for a few seconds to flavor the oil.
Lay the pork tenderloin into the skillet.
After 4-5 minutes, when the bottom side starts to brown, turn over the meat.
Continue to fry the pork for 4-5 minutes on the other side, until it’s cooked through.
Melt the butter in another skillet, on low heat.
Crush the garlic and add it to the skillet. Fry the garlic for a few seconds, just to flavor the butter.
Add the baby spinach and season it with salt and pepper. Mix and cook the spinach until it wilts, for 1 or 2 minutes.
Add heavy cream and stir for about 1 more minute.
Serve the pan-fried pork tenderloin with the baby spinach.
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