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
MAKE-AHEAD SPICED PORK & APPLE ROAST
Roasted pork tenderloin with apples and butternut squash may not sound like a 55-minute dish-unless it's this clever make-ahead recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients; press onto meat. Place in freezer-weight resealable plastic bag. Add apples and 1/4 cup dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
- Heat oven to 400ºF. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing. Bake 20 min.; turn squash.
- Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20 min. or until meat is done (145ºF) and squash is tender. Discard bag and marinade.
- Let meat stand 3 min.; slice meat. Serve with apples and squash.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g
SPICED APPLE PORK ROAST
"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.
Nutrition Facts :
APPLE-SPICED PORK
The sweet and savory combination serves up fall flavors. "I've passed this recipe on many times! It also works well with ground pork or cubed leftover pork roast." Linda Murray - Allenstown, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions; drain. Meanwhile, in a large skillet, brown pork with celery and onion in oil; drain. Add the apples, raisins, brown sugar, seasoned salt and cinnamon. Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink and vegetables are tender., In a small bowl, combine cornstarch and broth until smooth; gradually add to the pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with walnuts.
Nutrition Facts : Calories 376 calories, Fat 10g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 444mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
SLOW-ROASTED SPICED PORK
From "Make It Ahead" by Ina Garten. She writes that this is her favorite dish for winter entertaining,
Provided by duonyte
Categories Pork
Time 7h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 deg. Check oven with oven thermometer to make sure it is accurate.
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern, With a small paring knife, make a dozen 1/2 inch deep cuts in the top and sides of the roast.
- Place the garlic, onion, jalapeno and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tbl salt and 1 1/2 tsp pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate.
- Rub the mixture all over the pork, including sides and bottom. At this point, you can refrigerate the roast, for up to 24 hours.
- Place roast in a large roasting pan, fat side up.
- Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil.
- Roast for 2 1/2 hours; remove foil and roast for another 4 to 4 1/2 hours, until the pork is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 20 minutes. Slice, sprinkle with salt, and serve with lime wedges.
Nutrition Facts : Calories 1041, Fat 69.5, SaturatedFat 22.6, Cholesterol 261.9, Sodium 259, Carbohydrate 7.7, Fiber 1.9, Sugar 2, Protein 75.3
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
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- Season pork liberally with salt and pepper on all sides, and add to the heated pan. Sear pork about 3-5 minutes per side, until browned.
- While roast is browning, cut onion in half, then slice into thin half moons. Repeat with fennel and apple. If using fresh herbs, remove thyme from stalk and roughly chop sage. In a small bowl whisk together bone broth or stock, apple cider, and Dijon mustard. Set aside.
- Once the pork is browned, turn off burner and remove pan from the heat. Using pot holders, carefully transfer the pot to the crock pot base. Nestle onions, fennel, and apple around the roast. Sprinkle with herbs and seasonings, then pour stock mixture on top.
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- Preheat the oven to 300 degrees. Test your oven with an oven thermometer to be sure it’s accurate. Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen ½-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeño, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1½ teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2½ hours, remove the foil, and roast for another 4 to 4½ hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
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- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in the slow cooker. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
- Cover slow cooker and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register at 165°F). When cooked throughout, remove roast to serving platter.
- Turn slow cooker to HIGH. Add maple butter to a microwave-safe custard cup and microwave on HIGH for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
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- Preheat the oven to 350 degrees. Rub kosher salt all over the pork roast. Warm the oil in a skillet over medium heat. Brown the roast on all sides and then set aside. Mix the pepper into the apple butter and then generously rub and cover the roast on all sides with the mixture. Place in a baking dish and roast until internal temperature is 145 degrees.
- Cooking time was 70-80 minutes, however I did allow the uncooked roast to rest at room temperature for about an hour prior to cooking it. If you are cooking a cold roast straight from the fridge, it will take a little while longer. Enjoy!
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