Pork Rib Roast With Apple And Herb Butter Gravy Recipes

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PULL APART PORK RIB ROAST WITH APPLES AND ONIONS



Pull Apart Pork Rib Roast With Apples and Onions image

Make and share this Pull Apart Pork Rib Roast With Apples and Onions recipe from Food.com.

Provided by Laka

Categories     Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic granules
1 teaspoon thyme
1/2 teaspoon chili powder
1 kg pork rib roast (with bones)
3 tablespoons olive oil
2 apples, sliced (about 300 g)
3 onions, sliced
300 ml apple cider

Steps:

  • Mix and combine dry ingredients.
  • Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
  • In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C
  • Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
  • Spread apple and onion slices on the bottom of the pan, add cider.
  • Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
  • When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.

Nutrition Facts : Calories 225.5, Fat 12.3, SaturatedFat 2.1, Cholesterol 28.3, Sodium 430.4, Carbohydrate 18.9, Fiber 2.6, Sugar 13.1, Protein 10.8

ROAST PORK WITH APPLE GRAVY



Roast Pork With Apple Gravy image

Make and share this Roast Pork With Apple Gravy recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h48m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 kg pork
10 g sage
15 g parsley
1 lemon
4 garlic cloves
1 teaspoon salt
pepper
200 ml apple juice
125 ml water
2 teaspoons cornflour
pepper

Steps:

  • Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190C/Fan 170C/Gas 5.
  • Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt, and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.
  • Cover the meat with the pork rind - this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.
  • When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.
  • To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1-2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.
  • Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.

Nutrition Facts : Calories 449.3, Fat 19.5, SaturatedFat 6.6, Cholesterol 175, Sodium 506.3, Carbohydrate 7.2, Fiber 1.2, Sugar 3.6, Protein 57.9

PORK ROAST WITH APPLE



Pork Roast With Apple image

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

Steps:

  • Cut apple in half.
  • Slice one half fairly thin and put on the bottom of a roaster.
  • Place the pork roast on top of the sliced apples.
  • Slice second half of apple thinly and put on top of the pork roast.
  • Slice onion into rings and put on top and around the roast.
  • Mix remaining ingredients and pour over the pork roast.
  • Put pork roast into the oven at 325F.
  • Every half hour or so baste the roast with the juices.
  • Cook for as long as the roast is big.
  • Take out and let rest approximately 15 minutes before cutting.

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