Amazon.com Widgets
RecipesNow.com
Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Home : Entrees : Pork : Cabarnet Peach Pork

Makes 6 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Cabarnet Peach Pork

Contributed by: News Canada

Savoury Summer Sweetness (NC) - The love affair between fruit and pork is a story of deep flavours and tenderness. Sweet juicy Ontario peaches or nectarines complement the savoury rich taste of the pork. To complete this match is a rich Cabernet sauce with flavour accents including cinnamon, gingerroot and sweet brown sugar.

Ingredients:

    Cabarnet Peach Pork
  • 1 tbsp olive oil 15 mL
  • 1 cup onion, chopped 250 mL
  • 1/3 cup brown sugar, lightly packed 75 mL
  • 1-1/2 cup Cabarnet VQA wine 375 mL
  • 1/2 cup reduced sodium soy sauce 125 mL
  • 2 tbsp balsamic vinegar 30 mL
  • 1/4 cup gingerroot, minced 50 mL
  • 1-1/2 tsp cinnamon 7 mL
  • 1 tsp freshly cracked pepper 5 mL
  • 6 bone-in center cut pork chops 6
  • 3 Ontario peaches or nectarines, sliced 3
  • 1/4 cup chopped parsley 50 mL

Directions:

In non-stick skillet, heat oil over medium heat. Add onions and sugar; cook, stirring frequently, until onions are tender, about 5 minutes. Stir in wine, soy sauce, vinegar, gingerroot, cinnamon and pepper. Cook 1 minute more. Remove from heat and let cool completely.

Place pork in a resealable plastic bag. Pour in 1-cup (250 mL) of the marinade. Seal and refrigerate for 4 hours or up to one day; turning occasionally.

Grill pork over medium high heat on a lightly greased grill until pork has only a hint of pink, about 8 to minutes per side (will depend on thickness). Discard marinade.

Meanwhile, in a skillet heat reserved marinade over medium high heat. Add peach or nectarine slices and cook until tender and sauce has thickened slightly, about 15 minutes. Sprinkle with chopped parsley and serve over grilled pork.

Source: www.ontariotenderfruit.com

Serving Size: Makes 6 Servings


 Search
 Categories
 Featured

 Links
 • Send an eCard
 • Play Games
 • Take a Poll
 • WebMaster$!
 • Contact WebAdmin!


More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut
Shop4WebHost.com All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy EBORecipes.com





Free Craft & Gift Banner Advertising by Craft Site Medic