Champagne Pork Roast With Butternut Squash Recipes

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

Steps:

• Pour 1 Cup of the Champagne into a plastic gallon size re-sealable bag. Place the Pork Roast in the bag to marinate. Place the bag in the refrigerator for about 3 hours, then remove from the refrigerator 30 minutes before cooking. ◾We are using sparkling wine because true Champagne can be very expensive and you wouldn't want to waste it for cooking when you should be drinking it! Any inexpensive brand of bubbly will do. I used Jaume Serra Cristalino Rose Brut. Be sure to get Rose because it is a tad bit sweeter and that is what we are looking for in this recipe.
• Preheat the oven to 325 degrees
• Remove the Pork Roast from the marinade and blot with a paper towel to dry.
• In a small bowl combine 2 Tablespoons Olive Oil, 3 Tablespoons of the Rosemary, the Thyme and a few turns of Freshly Ground Black Pepper.
• Use your hands and spread this mixture all over the Pork Roast. Give it a good rub!
• Next heat up a cast iron skillet on the stove top over high heat. Add 1 Tablespoon Olive Oil to the pan then sear the Pork Roast quickly on all sides. Immediately move the Roast into an 8 x 11 Baking Dish.
• Next turn the flame under the cast iron skillet to low and add the Butter and remaining Rosemary to the pan to melt.
• Place the Butternut Squash and Red Onion around the Pork Roast in the baking dish.
• Add 1/4 Cup of the Champagne to the Melted Butter, stir and remove from the heat. Pour this mixture over the Roast and Vegetables in the baking dish as you see here. Then give another few turns of the Pepper mill over all.
• Time to bake the Roast! Pop the baking dish in the preheated oven and set the timer for 1 hour. Your Roast will more than likely take more time to cook. Mine took 1 and 1/2 hours to reach an internal temperature of 150 degrees. I am always preaching this "all ovens cook differently" so check your Roast with a meat thermometer at 1 hour and if it hasn't reached the proper temp of 150 degrees, set the timer for 15 minutes. Check again and add another 15 minutes if you need to. ◾Pork can get very dry so we don't want to overcook it. Remove it at 150 degrees because your meat continues to cook after it comes out of the oven.
• Once your Pork Roast has reached 150 degrees and the Butternut Squash is tender, remove it from the oven. Take the Pork Roast out of the pan and place it on a cutting board and loosely cover with foil and wait 10 minutes. Cover the Squash with foil too so it remains warm while waiting for the Pork Roast.
• After 10 minutes, you can slice your Pork Roast. Your Pork Roast should be moist and tender and the Butternut Squash will melt in your mouth!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Steps:

• In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.