Roast Pork With Fruity Sauce Recipes

FRUITY PORK ROAST

Steps:

• In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.

PORK ROAST WITH TANGY SAUCE

Steps:

• In a small bowl, combine 1/2 teaspoon chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours., In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes., Brush 1/4 cup jelly mixture over roast. Bake 10-15 minutes longer or until a thermometer reads 160°. Remove roast to a serving platter; let stand for 10-15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

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 FRUITY SAUCE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.
• Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.

PORK ROAST WITH FRUIT SAUCE

Steps:

• Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , In a saucepan, combine the apple jelly, apple juice and cardamom; cook and stir over medium heat until smooth and heated through. Set aside 1/2 cup. Brush some of the remaining sauce over roast; bake 40-60 minutes longer or until a thermometer reads 160°, brushing with sauce every 20 minutes. , Transfer roast to a serving platter and keep warm. Pour pan drippings into a saucepan. Add apricots and reserved fruit sauce; cook over medium heat until softened, about 5 minutes. Combine the cornstarch and water until smooth; add to apricot mixture. Cook and stir until mixture comes to a boil, about 2 minutes. Serve with roast.

FRUITY ROAST PORK WITH FRUITY PORT SAUCE

Steps:

• Preheat oven to 190c.
• Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
• Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
• Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
• Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
• Secure with wooden skewers, to hold the bacon in place and help keep the meat together.
• Place on a baking sheet and cook for 30 minutes, or until done to your liking.
• Allow to rest a few minutes before carving and serving with the sauce.
• 30 minutes will result in a nice pink juicy roast.
• Whilst the meat is cooking prepare your sauce.
• SAUCE.
• Heat the oil in a fry pan, and cook the onion until golden.
• Add the port and chicken stock and reduce by half.
• Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
• Add the black pepper and chopped parsley.

PORK ROAST WITH WINTER FRUITS AND PORT SAUCE

Steps:

• Make stuffing:
• Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
• Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
• Stuff and roast pork:
• Preheat oven to 500°F with rack in middle.
• Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
• Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
• Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
• Make sauce:
• Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
• Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
• Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
• Carve roast into chops by cutting between ribs, then serve with sauce.

ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE

Steps:

• Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. Chop carved-out meat and reserve. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. Place roast on rack in roasting pan; rub with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram. Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board; tent with foil to keep warm.
• Whisk butter, flour, and both mustards in small bowl to blend. Add broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes. Strain liquid into small saucepan; skim fat from surface. Bring liquid to boil. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper.
• Cut pork between ribs into chops. Serve with sauce.
• What to drink:
• Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.

OVEN ROASTED PORK SHOULDER RECIPE

Steps:

• Preheat the oven to 450 degrees.
• In a small bowl, combine garlic, soy sauce, salt, pepper, thyme, rosemary, olive oil, and mustard.
• Rub seasoning mixture on all sides of the pork roast.
• Place a rack inside a roasting pan and place roast covered in rub on top of the rack.
• Cook uncovered roast in preheated oven for 20-25 minutes or until the top starts to slightly brown.
• Remove roast from oven and lower heat to 240 degrees.
• Pour chicken broth and liquid smoke over roast and add vegetables on top and around roast.
• Make a tent out of aluminum foil to put over the roast and return to the oven. Let the pork cook for 2 hours uninterrupted, but then start checking every hour or so and baste the roast with liquids from the bottom of the pan. Add more chicken broth to the pan if needed (you want liquid in the bottom the whole time so that the roast doesn't dry out).
• The cook time will vary based on the size of your roast and your oven, so that's why it's recommended to start checking and basting your roast hourly. As a guideline, here are some cooking times:4 lb roast: 3.5 - 5 hours5 lb roast: 4 - 5.5 hours6 lb roast: 4.5 - 6 hoursThe roast is done cooking when the internal temperature somewhere between 175-180 degrees.
• Remove the roast from the oven, but keep the aluminum foil tent on top and let the roast rest for 15-20 minutes.
• Slice or shred the pork (it should almost be falling apart at this point) and then drizzle with some of the pan juices.
• We love to serve it with some type of potatoes, corn bread casserole, and a vegetable. Enjoy!

BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE

Steps:

• Preheat oven to 190°C.
• Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
• Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
• Sauté the onions and garlic in both oils until softened.
• Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
• Simmer for 10 minutes.
• Mix cornflour and tbsp water to runny mixture.
• Pour cornflour mixture into sauce, stirring until thickened.
• Simmer for another 5 minutes.
• Keep warm.
• When meat is ready take out and rest on a plate.
• Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
• Slice meat adding any juices to the potatoes.
• Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.

PORK LOIN WITH FRUIT SAUCE

Steps:

• Place roast in shallow roasting pan, and sprinkle roast with rosemary and peppers.
• Bake uncovered at 350 degrees for 1 hour.
• In a large saucepan, combine remaining ingredients.
• Bring ingredients to a boiling point, reduce heat and simmer for 20 minutes.
• Remove roast from oven and spoon about 1 cup sauce over roast, and return to oven and cook for 1 hour or till meat thermometer reads 165 degrees.
• Let roast stand 15 minutes before slicing.
• Spoon meat juices from roast into fruit sauce.
• Heat and serve with pork roast.
• Serve over hot cooked rice.

ROASTED PORK LOIN WITH CHUNKY FRUIT SAUCE

Steps:

• Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand.
• Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning.
• Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes.