Fruit Pecan Pork Roast Recipes

SLOW-COOKER ROAST PORK WITH FRUIT

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

ROAST PORK WITH FRUIT

Steps:

• Place onion in 4- to 5-quart slow cooker. Place pork on onion, then top pork with fruit.
• Mix remaining ingredients and pour over fruit.
• Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork.

ORANGE-PECAN PORK ROAST

Steps:

• 1. Preheat oven at 325.
• 2. Saute' roast on all side is amall amount of hot oil in skillet.
• 3. Remove from skillet and place in a shallow roasting pan.
• 4. In a skillet, saute' onions and garlic in oil until tender.
• 5. Add the marmalade, pecans and cinnamon; cook and stir until marmalade is melted.
• 6. Spoon hot mixture over roast.
• 7. Bake uncoveed for 1-1/3 hours or until meat thermometer reads 160.
• 8. Remove from oven and let stand for 10 minutes before slicing.

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING

Steps:

• Place pork roast in roasting pan, resting on bone tips (like a rack).
• Insert a meat thermometer into the thickest part of the meat.
• Roast, uncovered, at 325°F for 1 1/2 hours.
• In a medium skillet, heat vegetable oil.
• Sauté onions and celery until onions are golden.
• Transfer to a large bowl.
• Add remaining ingredients and toss well.
• Remove roast from oven; drain off excess fat.
• Turn roast right side up (bones facing up), and replace in pan.
• Fill cavity with stuffing.
• Spoon the rest of the stuffing into a greased baking dish.
• Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
• Let roast stand 15 minutes, prior to slicing.
• Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
• Using slotted spoon, transfer sausage to large bowl.
• Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
• Add apples; saute until apples are tender but still hold shape, about 10 minutes.
• Add sage, thyme and allspice; saute for another minute.
• Add to sausage.
• Stir in stuffing mix.
• Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
• Fill center of crown roast of pork with stuffing (following above directions).
• Transfer remaining stuffing to prepared dish.
• Cover with foil and bake until heated through, about 40 minutes.

BOURBON PECAN PORK ROAST

Steps:

• Heat oven to 325°F.
• Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
• Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
• Cook 30 minutes.
• Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
• Combine the bourbon, sugar and 1/4 tsp salt.
• Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
• After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
• Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
• Five minutes before the meat is done, sprinkle with pecans.