Maple Cider Glazed Pork And Squash Recipes
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
SAGE AND MAPLE ROASTED PORK AND SQUASH
Maple syrup and seasonings give a sweet-and-savory flavor to pork chops and squash.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Place pork chops and squash in pan. Sprinkle squash and both sides of pork chops with seasoned salt, sage and garlic powder; rub with fingers to distribute evenly.
- In small bowl, mix maple syrup and butter. Brush about half of mixture over pork and squash. Cover pan with foil.
- Bake 40 minutes. Turn pork chops over. Brush pork and squash with maple mixture. Bake uncovered 10 to 15 minutes longer or until pork is no longer pink and squash is tender.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 17 g, TransFat 0 g
MAPLE-CIDER GLAZED BONELESS PORK CHOPS
Make and share this Maple-Cider Glazed Boneless Pork Chops recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- With a mallet or rolling pin pound pork chops in-between two sheets of plastic wrap until 1/4 inch thin.
- Salt and pepper both sides of chops.
- Peel and core apples, cutting into 12-16 wedges each (up to you how thin you want the slices).
- Melt 1 T.
- butter in a 12 inch fry pan over mediun heat.
- Cook apples and onions until lightly browned, about 8 minutes total.
- Remove to a plate and cover to keep warm.
- Add the remaining 1 T.
- butter inccreasing heat to medium high.
- Add chops and cook for 3 minutes on one side, turn and cook for another three minutes.
- Cut one to check if no longer pink and if not, remove to the plate with the apples and onions, covering again to keep warm.
- Mix together broth, cider, syrup, mustard and cornstarch.
- Add to fry pan and bring to a boil.
- Cook until reduced to about 1/2 cup, around 5 minutes.
- Gently toss chops with apple mixture.
- Drizzle glaze over top and serve.
Nutrition Facts : Calories 292.7, Fat 12, SaturatedFat 5.3, Cholesterol 86.2, Sodium 606.4, Carbohydrate 20.9, Fiber 2.1, Sugar 16.3, Protein 25.2
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- Heat a thin layer of high heat cooking oil in a 11-12” cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce.
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