Roast Pork With Stone Fruit Recipes

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SLOW-COOKER ROAST PORK WITH FRUIT



Slow-Cooker Roast Pork with Fruit image

Imagine, slow cooker 'n spice aromatherapy and dinner done when you walk in the door after a hectic day.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h15m

Yield 8

Number Of Ingredients 7

1 medium onion, sliced
1 pork boneless loin roast, 2 pounds
1 package (8 ounces) dried fruit pieces or raisins (1 1/2 cups)
1/2 cup apple juice
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 255, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg

PORK ROAST WITH WINTER FRUITS AND PORT SAUCE



Pork Roast with Winter Fruits and Port Sauce image

Provided by Ruth Cousineau

Categories     Roast     Christmas     Dinner     Dried Fruit     Pork Tenderloin     Port     Winter     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

For stuffing:
1/4 pound California dried apricots, cut into 1/2-inch pieces
1/4 pound pitted prunes, cut into 1/2-inch pieces
2/3 cup ruby Port
1 medium onion, finely chopped
1 small shallot, finely chopped
3/4 stick unsalted butter
1 tart apple such as Granny Smith, peeled and cut into 1/2-inch pieces
For roast:
1 (6-pound) bone-in pork loin roast (10 ribs), frenched, at room temperature 1 hour
9 or 10 bacon slices
For port sauce:
1/2 cup ruby Port
1 small shallot, finely chopped
1 1/2 cups water, divided
2 teaspoons arrowroot

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.

PORK LOIN WITH FRUIT SAUCE



Pork Loin With Fruit Sauce image

Make and share this Pork Loin With Fruit Sauce recipe from Food.com.

Provided by weekend cooker

Categories     White Rice

Time 2h30m

Yield 1 pork loin, 6-8 serving(s)

Number Of Ingredients 14

1 (4 lb) pork loin roast
1 teaspoon dried rosemary
1 1/2 teaspoons seasoned pepper
1 teaspoon black pepper
1/8 cup margarine
1 cup orange juice
1 (16 ounce) can whole berry cranberry sauce
1 cup apricot preserves
1 (14 ounce) can chicken broth
1 teaspoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1 tablespoon white wine worcestershire sauce
2 cups cooked white rice

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.

Nutrition Facts : Calories 1026.4, Fat 33.8, SaturatedFat 11.5, Cholesterol 245.2, Sodium 874.4, Carbohydrate 87.7, Fiber 1.5, Sugar 52.9, Protein 90.5

TUSCAN-STYLE PORK ROAST (ARISTA)



Tuscan-Style Pork Roast (arista) image

Categories     Garlic     Pork     Marinate     Roast     Rosemary     Pork Tenderloin     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 4

6 garlic cloves
1/4 cup fresh rosemary
2 teaspoons fine sea salt
1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Steps:

  • Mince together garlic and rosemary. Stir together with sea salt in a small bowl and season with pepper. Rub 1 tablespoon garlic mixture all over pork. Beginning at 1 end of loin, make a 3/4-inch slit with a long thin knife through center of loin to other end. Stuff slit with remaining garlic mixture, pushing it through with handle of a long wooden spoon. Marinate at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Put loin, fat side up, on a rack in a roasting pan and roast in middle of oven until an instant-read thermometer inserted diagonally at least 2 inches into meat registers 155°F, about 2 hours. Let pork stand, loosely covered, 20 minutes.
  • Discard string. Separate loin from bones and cut meat crosswise into 3/4-inch-thick slices. If desired, serve bones cut into ribs.

ROASTED PORK LOIN WITH TROPICAL FRUITS



Roasted Pork Loin with Tropical Fruits image

At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving.

Yield Serves 6 to 8

Number Of Ingredients 14

4 cups dry Sherry
1 cinnamon stick, broken in half
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1/2 cup chopped pitted prunes
1/2 cup chopped dried apricots
12 whole black peppercorns
6 whole cloves
1 3 1/2-pound boneless pork loin, trimmed
1 medium onion, finely chopped
1/3 cup chopped peeled pitted mango
1/3 cup chopped peeled papaya
1 tablespoon golden brown sugar
1 tablespoon vegetable oil

Steps:

  • Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer 2 minutes. Add prunes and apricots. Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
  • Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to room temperature. Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through. Open as for book. Sprinkle cut side with some of onion. Close pork. Place in 13x9x2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.
  • Preheat oven to 375°F. Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. Discard pork marinade; pat pork dry. Open pork as for book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie pork in several places with kitchen string to keep filling in place. Season with salt and pepper.
  • Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about 5 minutes per side. Transfer to large roasting pan. Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes. Place pork on platter; reserve pan juices. Tent pork with foil and let stand 20 minutes.
  • Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.

CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING



Crown Roast of Pork with Savory Fruit Stuffing image

A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).

Provided by Dee514

Categories     Pork

Time 3h55m

Yield 10-14 serving(s)

Number Of Ingredients 25

1 pork loin crown roast (about 8-9 pounds, 14 ribs)
2 tablespoons vegetable oil
1 cup onion, diced
1 cup celery, diced
5 cups dry bread, cubes
4 medium apples, peeled cored and chopped
4 medium pears, peeled,cored and chopped
3/4 cup golden raisin
1/2 cup chopped pecans
1/4 cup prepared horseradish
1/2 cup chicken stock
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon ground sage
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb sweet Italian sausage link, casings removed
1/4 cup butter
5 cups chopped onions
2 cups chopped celery
8 cups diced cored tart green apples
1 tablespoon dried rubbed sage
2 teaspoons dried thyme
1/2 teaspoon ground allspice
5 1/2 cups herbed cubed seasoned stuffing mix

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.

FRUIT-PECAN PORK ROAST



Fruit-Pecan Pork Roast image

This spectacular roast was a huge hit with members of the cooking club I belong to. The sweet, tangy fruit glaze looks lovely and is a wonderful complement to the juicy pork. It's a family favorite for special occasions and holidays. -Gay Flynn, Bellevue, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

1 boneless rolled pork loin roast (3-1/2 pounds)
1/2 cup chopped green onions
4 tablespoons butter, divided
1/4 cup orange juice
1 bay leaf
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup chicken broth
1/2 cup chopped pecans
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1/4 cup apricot preserves

Steps:

  • Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf. , Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 306 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 176mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 26g protein.

ROAST PORK WITH STONE FRUIT



Roast Pork With Stone Fruit image

Make and share this Roast Pork With Stone Fruit recipe from Food.com.

Provided by Little Tart

Categories     Plums

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs pork roast
2 small yellow onions
2 white nectarines
3 plums
3 figs
3 cups shredded purple cabbage
1/4 cup apple cider vinegar
1/4 cup red wine
salt & pepper

Steps:

  • Brown whole pork in dutch oven with small amount of olive oil.
  • Add thick chopped fruit and onions. Cook a few minutes before adding the thick cut cabbage, red wine and vinegar. Cover.
  • Place in preheated oven and roast/braise for around an hour until meat is tender but fully cooked.
  • Let pork rest before serving. Serve with mashed potatoes or mashed cauliflower.

Nutrition Facts : Calories 405.2, Fat 11.8, SaturatedFat 4, Cholesterol 142.9, Sodium 163.5, Carbohydrate 19.3, Fiber 3.2, Sugar 13.8, Protein 51.7

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