Christinas Apple Pie Pork Loin Recipes

PORK TENDERLOIN WITH APPLES

Steps:

• Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
• Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.

CREAMY PORK POTPIE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

ROAST PORK LOIN WITH APPLES

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.

PORK TENDERLOIN WITH APPLE PIE TOPPING

Steps:

• 1. In large resealable plastic zip lock bag, combine 1 cup of the marinade and the tenderloin; seal bag. Marinate in refrigerator for 30 minutes or more. Remove meat from bag and discard marinade. Grill meat, using indirect heat method, until no longer pink, about 35 minutes, turning once and basting with the 1/4 c of marinade. Let stand 10 minutes, before slicing. In a medium saucepan, combine the 2 Tablespoons of marinade and apple pie filling. Cook over low heat until heated throughout. Spoon over meat slices. --- Note: Peach pie filling works good too. as does cherry. I have since made it with chunky applesauce with brown sugar and cinnamon; delicious!

BBQ APPLE PIE PORK TENDERLOIN

Steps:

• Place loin in crock pot, sprinkle with salt and pepper to taste.
• cover with Apple pie filling And BBQ sauce.
• cover and cook on High for 3 - 4 hours, or Low for 5 - 7.

CHRISTINA'S APPLE PIE PORK LOIN

Steps:

• 1. Season pork with garlic salt and pepper Brown all sides of pork in pan (or use an electric skillet) Turn down to simmer and pour 2 cans of pie filling over the pork, add some water Sprinkle with cinnamon and surgar Let simmer for 30 minutes or until pork is cooked through. (bout 30 min) Cut pork in slices and serve with warm apples on top

GRILLED PORK TENDERLOIN WITH FRIED APPLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Generously season pork tenderloin with garlic salt and pepper.
• Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
• Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

PORK TENDERLOIN WITH APPLES AND BACON

Steps:

• Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
• Heat the oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat until shimmering. Brown the pork well on every side.
• Take the pot off the stove. Carefully coat pork loin with minced garlic and herbs, dot with butter. Cover Dutch oven with a lid and roast covered in the oven for 30-35 minutes.
• Remove the lid and continue roasting the meat until it reaches an internal temperature of 145-150°F at its widest part.
• Remove the tenderloin from the Dutch oven and place it on a serving plater. Tent the meat with aluminium foil and let it rest for 10 minutes before slicing against the grain to serve.
• While the pork is resting, place the Dutch oven over medium heat on the stove and cook the bacon until browned and crispy.
• Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is has softened.
• Add the diced apple and continue cooking until it's softened and starting to brown.
• Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
• Serve immediately with the rested pork and your side of choice.