We made this in the pizza oven and they were delicious!
1 rack of pork spare ribs
6 t. chopped rosemary
3 t. minced garlic
1 12 oz jar of orange marmelade
1 T. cider vinegar
Rinse the ribs and pat dry. Place the rack on a sheet of heavy duty foil, large enough to wrap the ribs. Sprinkle them with 4 t. rosemary, 2 t. salt, 2 t. garlic. Wrap them with the foil, meaty side down, and make an airtight seal. Transfer them to a baking sheet and roast them in the pizza oven at 600 degrees for 1 hour and 10 minutes (turning it half way).
Meanwhile, for the glaze, whisk together the marmalade, vinegar, 2 t. rosemary, 1 t. garlic. Cover and set aside.
Once the ribs are done, unwrap them and place them onto a baking sheet lined with foil and topped with a cooling rack. Generously brush the marinade on top. Place them back into the oven, uncovered, until the glaze starts to bubble and brown. This will only take a couple of minutes. Once out of the oven, cut them and serve them on a platter lined with rosemary sprigs.
This was really moist and flavorful. This might be something to consider cooking in our new pizza oven!
4 rib pork loin roast
3 T. rosemary, chopped
2 T. garlic, minced
1 c. sliced onions
1/2 c. white wine
1 1/2 c. beef or chicken stock
Preheat the oven to 325. Season the pork roast with salt and pepper. Combine the rosemary and garlic in a bowl and rub half of it in between the ribs.
Heat a dutch oven on the stove. Add some olive oil and heat the oil. When the oil is hot, add the roast and brown it well on all sides. Remove the roast.
In the same dutch oven, reduce the heat. Add the remaining rosemary and garlic and cook until the garlic is softened. Add the onions and soften those, too. Add the white wine and reduce until syrupy. Add the stock, salt and pepper and bring to a simmer.
Return the roast to the dutch oven. Cover it and place it in the oven for an hour.
Remove the cover and increase the heat to 500. Cook for an additional 30 minutes until nice and brown. Remove the roast and keep warm.
Continue cooking the sauce until it is reduced by half. Slice the roast and top with the sauce.
This is light and tasty – except I might not use the vinegar next time. Maybe a little sherry or marsala instead!
4 thin cut pork cutlets
Sliced garlic (2 cloves)
Flour for dredging
1 t. minced fresh rosemary
1 cup chicken broth
1/4 white wine
1/3 cup whipping cream
4 T. raspberry vinegar (or substitute sherry or marsala)
Season both sides of the cutlets with salt, pepper, and some of the chopped rosemary.
Dredge in flour, shaking off the excess.
Heat a frying pan until very hot. Add some olive oil and the garlic. Cook the garlic until it starts to become golden. Discard the garlic. Add the cutlets and cook quickly until browned on both sides. Remove from the skillet.
Reduce the heat a bit. Add the broth, wine, vinegar, cream, and the remaining rosemary. Cook until the sauce begins to thicken. If it needs to thicken more, take some flour and mix it with some cold water before adding it to the pan. Once you have achieved the consistency desired, add back the pork cutlets and cook for a couple of minutes.
Tasty and delicious….and if you want a bit more garlic flavor, mash the roasted garlic into the sauce at the end!
4 chicken thighs with skin and bones
2 t. minced fresh rosemary
4 rosemary sprigs
10 peeled garlic cloves, whole
1/2 c. chicken broth
1/3 c. white wine
1 T. olive oil
Preheat the oven to 475. Place some rosemary sprigs underneath the skin of each thigh. Season the thighs with salt and pepper and place them in an ovenproof skillet.
Toss together the garlic, olive oil and rosemary in a bowl until the garlic is covered.
Arrange these garlic cloves around the chicken in the skillet. Drizzle any remaining oil over the chicken.
Roast the chicken for about 15 minutes. Add broth to the skillet and cook until the chicken is cooked through.
Transfer the chicken and garlic to a plate. Add the wine to the skillet and reduce the pan juices. At this point, you can mash some of the roasted garlic into the sauce.
Serve this over the chicken.
Easy, fast and tasty! My favorite 🙂
6 boneless chicken thighs
Flour for dredging
4 springs fresh rosemary
3 cloves minced garlic
1/2 yellow onion, cut into thin strips
8 oz package mushrooms (sliced) – I used King Trumpet mushrooms but any will do
1/2 c. chicken broth
Heat some olive oil and butter in a frying pan. In the meantime, dredge the thighs with the flour, shaking off the excess. Season them with whatever you like: salt, pepper, etc.
When the butter has started to brown, add the thighs and brown them quickly and well on both sides. Only put in as many thighs as will fit so that you can brown them well. Remove them from the pan and set aside.
Add a bit more olive oil to the pan. Add the onions, garlic and mushrooms and cook them until they are tender and browned.
Return the chicken thighs back to the pan. Add the rosemary sprigs and broth. Cover the pan and cook slowly for about 20 minutes. The sauce should be slightly thickened.
Plate the chicken and cover them with the onion/mushroom sauce.
Growing fresh rosemary in the backyard is so easy to do, and rosemary makes everything so much more flavorful! It is one of my “staple” herbs that I always have at my disposal, and I use it frequently!
1 thin pork tenderloin (Trader Joe’s has the perfect ones!)
1 t. minced garlic
2 t. rosemary (fresh or dried, but I like the fresh best) – chopped
1/4 t. pepper
1 T. olive oil
1/2 t. sea salt
Mix all ingredients (except the pork) to make a paste. Rub it all over the pork tenderloin. Wrap the pork in some plastic wrap and place in the refrigerator for a few hours.
Remove the pork tenderloin from the refrigerator and unwrap it. Slice the raw pork into pieces about 3/4″ thick.
Brush some olive oil on each slice side and season with some pepper and salt.
Heat some olive oil in a pan. Add the pork slices and cook them until they are browned on each side. It shouldn’t take very long for them to cook through. Make sure not to over cook them or they will be dry…