APPLE PORK ROAST
"This is a delicious way to make a pork roast, and it's my husband's favorite. The gravy is very tasty without all of the fat." Florence LaPointe - Dryden, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
APPLE ORCHARD PORK ROAST
Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. -Vikki Lee, Gold River, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings (1 cup sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top., Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing., Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork.
Nutrition Facts : Calories 359 calories, Fat 15g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 506mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 3g fiber), Protein 34g protein.
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 ROSEMARY PORK TENDERLOIN
This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.
Provided by Bob Myers
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
- In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
- For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
- Slice roast, and serve with gravy.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g
ROAST PORK & APPLES
Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking
Provided by Lulu Grimes
Categories Main course
Time 2h50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
- Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
- While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.
Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium
PORK SHOULDER ROAST WITH TOMATOES
Not only is pork shoulder roast more budget-friendly than pork chops or a pork loin, but it also has rich flavor and is very versatile. Braising, roasting, or stewing all result in moist, tender meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add remaining tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits. Return pork to pot with juices; sprinkle with paprika.
- Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour. Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes. Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.
Nutrition Facts : Calories 244 g, Fat 15 g, Fiber 2 g, Protein 22 g, SaturatedFat 4 g
TENDER SLOW COOKED PORK ROAST
This is a great recipe for the slow cooker. It comes out tasting great and is very tender every time. If desired, skim fat from pan juices and thicken with flour for gravy.
Provided by Sarah
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place pork roast into a slow cooker. Mix tomato sauce, soy sauce, sugar, and ground mustard in a bowl, stirring to dissolve sugar; pour mixture over pork roast. Cook on Low until meat is very tender, about 8 hours.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 16 g, Cholesterol 89.4 mg, Fat 21.6 g, Fiber 0.6 g, Protein 25.2 g, SaturatedFat 7.8 g, Sodium 1567.2 mg, Sugar 14 g
ROAST PORK LOIN WITH ROSEMARY APPLESAUCE
I made this for a family get-together on my husband's birthday. The homemade rosemary applesauce adds an extra layer of comfort to the tender pork. -Angela Lemoine, Howell, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings (3 cups applesauce).
Number Of Ingredients 14
Steps:
- In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.
Nutrition Facts : Calories 287 calories, Fat 16g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 22g protein.
ROAST PORK WITH APPLE TOPPING
I enjoy cooking and am constantly on the lookout for new recipes to try. I feel very fortunate when I find a dish like this that becomes a family favorite. Ever since I found this recipe several years ago, it's the main way I fix pork loin. -Virgina Barrett, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour, 1-1/2 teaspoons salt, ground mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes., Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast, uncovered, 40 minutes. In a small bowl, mix applesauce, brown sugar, mace and remaining salt; spread over roast. Roast 35-40 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
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