Apple Braised Pork For A Tougher Cut Of Meat Recipes

PORK ROAST WITH APPLES

Steps:

• Preheat oven to 325 F degrees. Liberally salt and pepper the pork shoulder on all sides.
• Heat an ovenproof pot large enough to fit your pork shoulder on medium heat. Add bacon. Cook until crispy. Remove bacon, set aside.
• Increase heat to medium-high. Cook pork shoulder, reducing heat as needed to prevent over-browning, until brown on all sides, 10 to 12 minutes. Transfer pork shoulder to a plate.
• Add onion to pot and cook, stirring often, until onion begins to soften, about 5 minutes.
• Reduce heat and add hard apple cider and stir, scraping up any browned bits from the bottom of the pot. Bring to a simmer for 1 minute. Add 2 tablespoons vinegar.
• Bring to a simmer, then return pork shoulder to pot. Tuck in sage sprigs around the pork roast.
• Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours.
• Using tongs, transfer pork to a deep platter. Discard sage sprigs. Place the pot over medium heat on the stove and bring the liquid to a simmer. Reduce the liquid by 1/3.
• Stir in apples. Cook until just soft 5 to 6 minutes. Stir in dijon mustard and reserved bacon.
• Arrange pork, onions, and apples on a large platter. Drizzle with sauce and garnish with parsley.

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

APPLE BRAISED PORK (FOR A TOUGHER CUT OF MEAT)

Steps:

• Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
• Remove roast and drain excess grease.
• Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
• Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
• Simmer approximately two hours, or until pork is very tender.
• The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.