Roasted Pork Loin With Apple And Caraway Stuffing Recipes

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ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC



Roast Loin of Pork With Caraway, Lemon and Garlic image

This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.

Provided by Nigella Lawson

Categories     dinner, roasts, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 12

1 6-chop loin of pork on the bone (about 5 1/2 pounds), rind scored and bone cracked so that chops cut off easily
2 cloves garlic, peeled
1 teaspoon kosher or Maldon salt, more as needed
1/8 teaspoon ground cloves
1/2 teaspoon caraway seeds
1 tablespoon lemon juice
1 teaspoon hot chili oil or olive oil
Freshly ground black pepper
2 bay leaves
1 tablespoon olive oil
1 onion, sliced into about 6 disks
6 small eating apples

Steps:

  • Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
  • Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
  • Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
  • To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams

PORK LOIN WITH CARAWAY CRUST



Pork Loin with Caraway Crust image

This roast smells so good in the oven, and is really great thinly sliced for sandwiches the next day.

Provided by DARLA

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 6

Number Of Ingredients 7

2 tablespoons caraway seed, crushed
1 teaspoon salt
1 teaspoon mustard powder
½ teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon vegetable oil
3 pounds boneless pork loin roast

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). In a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
  • Place the roast in a roasting pan fat side up. Rub the spice mixture into the top and sides of the roast. Insert a meat thermometer into the roast, and place in the oven.
  • Roast for about 1 hour, or until the internal temperature reaches 155 degrees F (67 degrees C). Remove from the oven and let rest for 15 minutes. The temperature will rise to 145 degrees F (63 degrees C). Slice and serve.

Nutrition Facts : Calories 364.1 calories, Carbohydrate 1.4 g, Cholesterol 110.2 mg, Fat 22.5 g, Fiber 1 g, Protein 37 g, SaturatedFat 7.6 g, Sodium 467.3 mg

PERFECT ROASTED PORK TENDERLOIN WITH APPLES



Perfect Roasted Pork Tenderloin with Apples image

The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is baked on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.

Provided by Adam and Joanne Gallagher

Categories     Dinner, Entree

Time 50m

Yield Makes 6 Servings

Number Of Ingredients 10

2 pork tenderloins (about 1 1/2-pounds each)
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (we like Granny Smith, Golden Delicious or Braeburn)
2 onions, sliced
1 cup chicken stock, see our homemade chicken stock recipe
1 tablespoon butter

Steps:

  • Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
  • Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  • Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
  • Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  • Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
  • Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  • While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  • To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

Nutrition Facts : Calories 293, Protein 35 g, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 101 mg

STUFFED PORK LOIN



Stuffed Pork Loin image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Meat and Poultry Recipes     Pork

Time 3h5m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

ROAST LOIN OF PORK WITH APPLE AND SAGE STUFFING



Roast Loin of Pork with Apple and Sage Stuffing image

Traditional, easy to carve, pork roast with lovely flavours. If you are short on time you can buy pre-prepared stuffing.

Provided by Bord Bia

Yield 8

Number Of Ingredients 4

2kg boneless pork loin
Some chopped carrots, celery, and onions
A little olive oil
1/2 glass of white wine

Steps:

  • Preheat the oven to Gas Mark 7, 220'C (425'F) To make the stuffing, melt the butter in a frying pan over a medium heat. Add the onion and sauté for 3-4 minutes until softened but not coloured. Then add the garlic and apple and cook for another couple of minutes. Transfer to a bowl and allow to cool before adding in the herbs, nuts, lemon rind and juice, breadcrumbs and a little salt and pepper. Place the joint fat side down on a chopping board. Place the stuffing down the centre. Roll the tie with string, then season. Spread the chopped vegetables over the base of a roasting tin and place the pork joint on top. Drizzle over a little olive oil and place in the oven. After 30 minutes turn the heat down to Gas Mark 4, 180'C (350'F). Add the wine and approx. 100mls water to the pan and continue to cook the pork for another 1 1/2 hours (allow 30 minutes per 1/2kg). Top up with water if it dries out. When cooked, remove the pork from the oven, transfer to a chopping board or serving platter and cover loosely with foil. Allow to rest for 10-15 minutes. Discard the vegetables from the roasting tin and boil up the juices. Slice the pork and serve it with the pan juices, baked potatoes, carrots, peas and apple sauce. To make the apple sauce, simply peel, core and chop 500g bramley apples and add to a saucepan along with a tablesp. caster sugar, a knob of butter and 150ml water. Allow to simmer gently for 10-15 minutes, stirring occasionally, until very soft. Taste before a serving and add a little more sugar if needed.

Nutrition Facts : Calories 591kcal, Fat 18g, Protein 59g

ROASTED PORK LOIN WITH STUFFING



Roasted Pork Loin With Stuffing image

Enjoy this flavorful, well-seasoned pork roast stuffed with herbs and pecans. It is a simple dish that is special enough for an occasion.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h45m

Yield 8

Number Of Ingredients 10

1 (3 to 5 pounds) boneless pork loin roast
For The Stuffing
1 cup herb-seasoned stuffing crumbs
3 tablespoons margarine (or butter, melted)
1/2 cup onion ( chopped )
1/2 cup celery (chopped)
1/4 cup pecans (chopped)
1/4 teaspoon dried leaf thyme
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

  • Enjoy.

Nutrition Facts : Calories 662 kcal, Carbohydrate 7 g, Cholesterol 227 mg, Fiber 1 g, Protein 76 g, SaturatedFat 10 g, Sodium 405 mg, Sugar 2 g, Fat 35 g, ServingSize 8 servings, UnsaturatedFat 0 g

APPLE STUFFED PORK LOIN ROAST



Apple Stuffed Pork Loin Roast image

Make this pork loin roast for guests or an easy weeknight dinner. Onions, apples & sage make this main dish really stand out. Don't forget the cooking twine.

Provided by Paula Deen

Categories     entertaining     fall     potluck

Time 45m

Yield 8

Number Of Ingredients 9

3 tablespoon olive oil
1 large chopped onion
2 peeled, cored and chopped Granny Smith apples
8 fresh sage leaves
2 cup crusts removed thick-cut white bread cubes
1 beaten egg
2 tablespoon butter
1/2 1 cup plus more if needed to chicken stock
1 3 pound butterflied pork loin roast

Steps:

  • Preheat oven to 375 degrees F.
  • In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken stock gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

ROASTED PORK LOIN WITH APPLE AND CARAWAY STUFFING



Roasted Pork Loin with Apple and Caraway Stuffing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons chopped onion
1 cup fresh bread crumbs
2 Granny Smith apples, cored, peeled, and chopped
1/2 cup golden raisins
1 orange, zested
1 tablespoon caraway seeds
Salt and pepper
4 pound boned pork loin
1 cup apple cider
1 cup sour cream
2 ounces white wine

Steps:

  • Melt the butter over low heat and cook onions until translucent, and then remove the onions from heat. Fold in the bread crumbs, apples, raisins, orange zest, and caraway, and season with salt and pepper.
  • Preheat oven to 400 degrees F.
  • Cut a pocket into the pork loin between the meat and outer layer of fat, the pocket should be shy of reaching each end of the loin by one inch. Fill the pocket with the stuffing. Roll loin up lengthways closing the stuffed pocket and tie with a string. Score the rind of pork with a sharp knife.
  • Whisk together cider and sour cream and place in a casserole equal to the size of the pork. Place pork in casserole rind side down and bake for 30 minutes.
  • After 30 minutes turn pork over and cook, rind side up, for another 30 minutes.
  • Reduce heat to 350 degrees F and cook for another hour (baste every 20 minutes with the pan juices) or until you reach a internal temperature of 150 degrees F. Let rest for 20 minutes. Deglaze the roasting pan with 2 ounces white wine and season. Slice the meat and serve with the jus.

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ROAST PORK LOIN WITH APPLES AND ONIONS RECIPE | LEITE'S ...
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  • Cut each onion into quarters. Cut each apple in half from top to bottom. Using a teaspoon-size measuring spoon, a melon baller, or a paring knife, trim the apple core and stem. Place each apple half, cut side down, on the cutting board and cut it in half again.
  • Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns if you’re using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.
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22 BEST PORK LOIN ROAST RECIPES - THE SPRUCE EATS

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  • Slow Cooker Brown Sugar Pork Loin. This slow cooker brown sugar pork loin is perfect for any day of the week. Just rub the roast with the brown sugar and mustard mixture and drop it in the slow cooker.
  • Orange Braised Pork Loin. A pork loin roast doesn't have to be roasted in the oven. This succulent orange braised pork loin is braised on the stovetop and gets a wonderful flavor from orange juice, balsamic vinegar, garlic, brown sugar, and seasonings.
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  • Bacon Wrapped Pork Loin With Marmalade Brown Sugar Glaze. Who doesn't love bacon? This bacon-wrapped pork loin with marmalade brown sugar glaze roasts to perfection.
  • Garlic and Herb Crusted Pork Loin Roast. A garlic and herb crusted pork loin roast is a breeze to prep and cook. Just combine the seasonings, rub them over the pork, and refrigerate the roast until you're ready to cook.
  • Porchetta: Stuffed and Rolled Italian Pork Roast. Porchetta is a classic Italian recipe usually made with pork shoulder. This version uses leaner pork loin as the central meat.
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APPLE-CARAWAY PORK ROAST - HY-VEE RECIPES AND IDEAS
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