APPLE CIDER PORK ROAST WITH SAUERKRAUT & APPLES
This pork roast is delicious, a little sweet and savory at the same time. I served it with my homemade applesauce.
Provided by Michelle Antonacci
Categories Roasts
Time 6h10m
Number Of Ingredients 6
Steps:
- 1. Season your roast with salt and pepper, place your pork roast in your crockpot and mix the sauerkraut and dried apple slices and place around the roast, pour the cider over and add lemon thyme sprigs.
- 2. Cook on low for approx 6 hours or until meat is tender.
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
APPLE CIDER PORK POT ROAST
Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.
Provided by Sabrina Snyder
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F (165°C).
- Season the pork with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
- Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
- Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
- Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
ROAST PORK WITH APPLES AND SWEET POTATOES
Apples and pork always pair well. The addition of sweet potatoes makes this main dish even more pleasing!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
- Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
- Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g
ROAST PORK WITH APPLES, CIDER VINEGAR & ROSEMARY
A no-nonsense, comforting roast with real crackling - it's deceptively simple to make
Provided by Good Food team
Categories Dinner, Main course
Time 3h15m
Number Of Ingredients 13
Steps:
- Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 220C/gas 7/fan 200C.
- Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes.
- Turn down the heat to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast for a further hour.
- Remove the foil and roast uncovered for 20 minutes.
- Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze.
- Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
- Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.
APPLE-GLAZED PORK ROAST WITH SAUERKRAUT
Make and share this Apple-Glazed Pork Roast with Sauerkraut recipe from Food.com.
Provided by Dancer
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon caraway seed, and salt.
- Stir in 11/2 cups apple juice and lemon juice.
- Cook, stirring, over medium heat until thickened.
- Set aside.
- Place roast in oven-proof skillet.
- Insert meat thermometer.
- Roast at 325 degrees for 1 hour.
- Brush with 1/2 cup apple juice mixture.
- Roast 2 hours longer.
- Spoon combined sauerkraut, apples, carrot, and 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast.
- Spoon remaining apple juice mixture over pork roast and sauerkraut; cover.
- Roast 30 to 60 minutes longer, or until meat thermometer registers 155 to 160 degrees.
- Let roast stand 5 to 10 minutes.
- Slice to serve.
Nutrition Facts : Calories 2442.2, Fat 132.6, SaturatedFat 42.3, Cholesterol 914.8, Sodium 1455.9, Carbohydrate 18.9, Fiber 4.5, Sugar 12.6, Protein 275.2
SAUERKRAUT WITH CIDER AND PORK
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut and pull away the cloth covering of the pork butt.
- Remove the stems from the apples. Peel and core the apples, and cut them into quarters. Cut the quarters crosswise into thin pieces. There should be about 2 1/2 cups.
- Peel the potatoes, and cut each in half crosswise. Let the potatoes stand in water to cover until ready to be used.
- Heat the lard in a large, heavy casserole, and add the onions and garlic. Cook, stirring, until the onions are wilted.
- Add the caraway seeds and cook briefly. Add the apples, stirring.
- Rinse and drain the sauerkraut. Squeeze it to extract excess liquid. Add the sauerkraut and juniper berries to the casserole.
- Place the pork butt in the center of the sauerkraut. Add the bay leaf, cider and broth. Cover closely. Bring to a boil, and cook 15 minutes.
- Arrange the boulettes of pork and kielbasa over the sauerkraut. Drain the potatoes and add them. Cover closely and continue cooking 20 minutes. Remove the bay leaf.
- Slice the meats, and serve with the pork balls, potatoes and sauerkraut.
PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT
yummmmmmmmmmmmmmmmmmmmmmm!
Provided by MattyHam
Categories World Cuisine Recipes European German
Time 3h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
- Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g
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CROCK POT APPLE CIDER PORK ROAST - OUR BEST BITES
From ourbestbites.com
5/5 (1)Estimated Reading Time 4 mins
- Heat olive oil and butter in a large skillet over medium heat. When melted, add the onions in a single layer and season with kosher salt and freshly ground black pepper. Sauté for about 10 minutes, stirring occasionally, until the onions are golden and caramelized. Remove the onions from the pan and set aside.
- While the onions are caramelizing, season the pork roast on all sides with the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. When you have removed the onions from the pan, increase the heat to medium-high and add the pork roast (you may need to add another teaspoon or so of oil). Sear on all sides.
- When the roast has seared, place it in a slow cooker. Top with caramelized onions. In a 2 cup measuring cup, whisk together the apple cider, honey, and mustard. Pour it over the roast and cook on high for 4-6 hours or on low for 8-10 hours or until the meat can easily be shredded with a fork.
- When the meat is done, remove the roast and onions from the slow cooker and shred. Pour the cider mixture into a small saucepan and bring to a boil over medium heat. While the cider is heating, whisk together the cold water and cornstarch. When the mixture is boiling, whisk in the cornstarch mixture and stir until thickened. Remove from heat and add vinegar.
PORK ROAST WITH SAUERKRAUT APPLES AND ONIONS - PANNING …
From panningtheglobe.com
4.8/5 (5)Total Time 3 hrs 10 minsCategory DinnerCalories 503 per serving
- Preheat oven to 400ºF. Season pork generously with salt and pepper. Tie it up with kitchen twine if there are loose pieces that need to be held in. Heat olive oil in a large Dutch oven over medium high heat until hot but not smoking. Brown pork for about 5 minutes per side until most of it has a nice brown crust. Transfer pork to a plate.
- Pour all the fat out of the pot and into a heatproof cup. Add 2 tablespoons of fat back to the pot. Add the onions. Reduce the heat to medium and cook onions for 10-12 minutes, stirring occasionally, until they soften and start to brown. Stir in sauerkraut and half the apple slices. Drizzle with 2 tablespoons cider syrup. Season with a little salt and pepper. Put the pork on top. Scatter the rest of the apple slices around the pork. Drizzle the remaining 2 tablespoons of cider syrup over the pork. Cover and cook in the hot oven for 30 minutes.
- Turn the oven temp down to 325ºF and cook, covered, for 2 hours longer, until it’s nice and tender and cooked through.
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