Roasted Pork With Apples And Potatoes Recipes

HERBED PORK AND APPLES

Steps:

• In a small bowl, combine the sage, thyme, rosemary, marjoram, salt and pepper. Rub over roast. Cover, and refrigerate roast for 6 to 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a shallow roasting pan, and bake in the preheated oven for 1 to 1 1/2 hours. Drain fat.
• In a medium bowl, mix apples and onion with brown sugar. Spoon around roast, and continue to cook for 1 hour more, or until the internal temperature of the roast is 145 degrees F (63 degrees C). Transfer the roast, apples and onion to a serving platter, and keep warm.
• To make the gravy, skim excess fat from meat juices. Pour drippings into a medium heavy skillet. Stir in apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice the roast, and serve with gravy.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

PORK ROAST WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Roast until top is golden, about 15 minutes.
• Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
• Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

ROAST PORK & APPLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
• Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
• While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

ROASTED PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 400F (200C). Place olive oil in a large oven-safe pan (such as a cast iron skillet or a Dutch oven) and heat over medium-high heat.
• While oil is heating in the pan, peel and chop apples, potatoes, and onion.
• When the oil in the skillet is hot, add apples, sweet potatoes, and onion. Stir for about 1 minute, and then push to the outsides of the pan to make room for the pork.
• Place pork in the center of the skillet and brown on all sides (about 5-6 minutes total), while also stirring the fruit and vegetables.
• When the pork is browned on all sides, tuck the rosemary into the dish and place the dish in the oven. Bake for about 13-15 minutes, flipping pork over and stirring fruit/veggies halfway through. Bake until the center of the pork reaches about 150 degrees F and potatoes are tender.
• If you have time, allow the pork to rest for 5-10 minutes before slicing. Season vegetables with salt and pepper, if desired. Remove rosemary sprigs just before serving.

SUNDAY PORK ROAST

Steps:

• Preheat oven to 450 degrees.
• Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
• Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
• Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
• Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.

POT-ROASTED PORK WITH APPLES, POTATOES AND CELERY ROOT

Steps:

• Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.
• Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.
• Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

ROAST PORK LOIN WITH SWEET POTATOES AND APPLES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Place a large ovenproof Dutch oven over medium-high heat and add the vegetable oil.
• When very hot, add the pork roast. Cook, turning the roast, until all sides are browned, about 6 minutes.
• Remove from the heat.
• In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper, and brown sugar.
• Spoon over the pork roast.
• Place the sweet potatoes around the pork.
• Cover and bake for 2 hours. Pork should register at least 145 F on an instant-read thermometer, the minimum safe temperature for pork.
• Place the apple quarters around the pork.
• Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender.
• Let the pork stand for 10 minutes. Slice the pork roast and serve with the sweet potatoes and apples.

ROAST PORK LOIN WITH APPLES, POTATOES & SAGE

Steps:

• Preheat oven to 450 degrees F. In small bowl stir 1 tbsp butter, 1 tbsp chopped sage, 1/2 tsp salt, 1/4 tsp pepper. With hands rub this mixture all over pork.
• In 15x10 jelly-roll pan melt the remaining butter in oven. Remove pan from oven. Add potatoes, onion, 1/2 tsp salt, and remaining chopped sage. Toss to coat. Push potatoes and onion to edge of pan and set small roasting rack in center. Place pork on the rack. Roast 20 minutes.
• Add apples to pan around the pork, and roast 30 to 40 minutes longer, depending on the thickness of pork, or until meat thermometer inserted into center of pork reaches 145 degrees F.
• Transfer pork to a warming platter; let stand 15 minutes to set juices. Transfer potatoes, onion, and apples to platter around the pork. Pour pan drippings into a small bowl; skim off fat from drippings. Serve with pork.

PORK RIB ROAST WITH APPLES, FENNEL, AND POTATOES

Steps:

• Score rib-roast fat cap with the tip of a paring knife in opposite directions, to create a 1/2-inch crosshatch. Prick roast all over with knife tip at approximately 1-inch intervals, about 1 inch deep. Generously season with salt and pepper, rubbing it into meat with your hands. In a bowl, stir together mustard, soy sauce, chopped rosemary, and coriander and fennel seeds.
• Rub mixture all over pork. Let stand at room temperature at least 1 hour and up to 2 hours, or loosely cover and refrigerate up to 1 day (return to room temperature at least 1 hour before roasting).
• Preheat oven to 450°F. In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 1 tablespoon salt and boil until tender and easily pierced with the tip of a knife, 12 to 15 minutes. Drain and let cool slightly. Using a flattened palm or the bottom of a measuring cup, flatten potatoes slightly (but keep them intact).
• Transfer potatoes to a large roasting pan with onions and fennel. Toss with 2 tablespoons oil, season with salt and pepper, and spread in a single layer. Scatter rosemary sprigs over vegetables. Place marinated pork in center of pan, atop vegetables.
• Roast 15 minutes. Meanwhile, core and quarter apples and toss with remaining 1 tablespoon oil; season with salt and pepper. Reduce oven temperature to 350°F. Scatter apples into pan and continue cooking until vegetables are tender and a thermometer inserted in center of roast registers at least 135°F, 1 hour, 15 minutes to 1 hour, 45 minutes more, depending on size.
• Transfer pork to a carving board, loosely cover, and let stand 20 minutes; discard rosemary. Turn oven off and return vegetables to oven to keep warm. Carve pork and serve with vegetables and more mustard.

ROASTED PORK WITH APPLES AND POTATOES

Steps:

• Preheat oven to 450.
• Stir together apple jelly, brown sugar and ginger.
• Set aside.
• Combine apples, potatoes, onions, olive oil, salt, pepper and rosemary.
• Place pork in center of roasting pan.
• Arrange apple mixture around pork in a single layer.
• Roast 15 minutes.
• Reduce oven temp to 350 and roast another 20 minutes.
• Stir apple mixture.
• Spread apple jelly glaze on pork and roast another 15-20 minutes or until center of pork reaches and internal temp of 145.