Spiced Roast Pork With Fennel And Apple Salad Recipes
APPLE-&-FENNEL ROASTED PORK TENDERLOIN
Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin. Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside.
Provided by EatingWell Test Kitchen
Categories Healthy Pork Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Position racks in upper and lower thirds of oven; preheat to 475 degrees F.
- Toss apples, sliced fennel and onion with 1 tablespoon oil in a large bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, stirring twice, until tender and golden, 30 to 35 minutes.
- About 10 minutes after the apple mixture goes into the oven, sprinkle pork with salt and pepper. Heat the remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Sear the pork on one side, about 2 minutes. Turn the pork over and transfer the pan to the top oven rack. Roast until just barely pink in the center and an instant-read thermometer registers 145 degrees F, 12 to 14 minutes.
- Transfer the pork to a cutting board and let rest for 5 minutes. Immediately stir vinegar into the pan (be careful, the handle will be hot), scraping up any browned bits, then add to the apple mixture. Thinly slice the pork; serve with the apple mixture and sprinkle with fennel fronds.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 23.4 g, Cholesterol 73.7 mg, Fat 8.6 g, Fiber 5.2 g, Protein 25.2 g, SaturatedFat 1.3 g, Sodium 374.4 mg, Sugar 15.5 g
SPICED ROAST PORK WITH FENNEL AND APPLE SALAD
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create a spicy, toasty bark.
Provided by Tailor, Nashville, TN
Categories Bon Appétit Roast Pork Fennel Dinner Apple Cilantro Chile Pepper Salad Peanut Free Tree Nut Free Seed Christmas
Yield 8 servings
Number Of Ingredients 23
Steps:
- Pork:
- Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
- Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
- Season pork with 1 tsp. kosher salt per pound (check the butcher's sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
- Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
- Preheat oven to 275°F. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°F, 1½-2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours.
- Preheat oven to 500°F. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°F, 8-12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork; sprinkle with sea salt.
- Salad and assembly:
- Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.
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ROAST PORK LOIN WITH FENNEL SALAD RECIPE - TORY MILLER ...
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Servings 10Total Time 1 hr 45 mins
- In a large pot, toast all of the spices over moderately high heat until fragrant, about 1 minute. Add the water, salt, brown sugar and bay leaves and bring to a boil, stirring to dissolve the salt and sugar. Pour the brine into a large roasting pan and let cool to room temperature. Put the pork roast in the brine, meaty side down. Cover the roasting pan and refrigerate overnight. Bring the pork roast to room temperature in the brine before roasting.
- Preheat the oven to 350°. Set the pork roast on a large rimmed baking sheet, meaty side up. Roast the pork in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 145°. Transfer the roast to a carving board; let rest for 15 minutes.
- Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.
- In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.
PORK ROAST WITH FENNEL AND APPLES RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 311 per servingTotal Time 9 hrs 20 mins
- Combine sugar, peppercorns, bay leaves, 1 1/2 cups of the cider and 1/4 cup of the salt in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring constantly, until sugar and salt have dissolved, about 2 minutes. Remove from heat; stir in ice and remaining 1 1/2 cups cider. Place brine and pork in a 2-gallon ziplock plastic bag; seal bag and refrigerate for 8 to 24 hours.
- Preheat oven to 425°F. Remove pork from brine and pat dry with paper towels. Discard brine. Finely chop leaves from 4 of the rosemary sprigs to measure 1 tablespoon. Combine rosemary leaves, fennel seeds and 1/2 teaspoon each of the salt and pepper in a small bowl; rub mixture all over pork.
- Combine carrots, apples, fennel, onion and remaining 2 rosemary sprigs in a large bowl; drizzle with 3 tablespoons of the oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss gently to coat. Spread in an even layer in a large roasting pan.
- Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, turning, until brown on all sides, about 10 minutes. Place on top of vegetables in roasting pan.Bake until a thermometer inserted into thickest portion of pork registers 145°F, about 30 minutes. Transfer pork to a cutting board; let stand for 15 minutes before slicing. Stir vegetables and return roasting pan to oven. Bake vegetables until tender and caramelized, about 15 minutes. Serve pork with vegetables and pan drippings, garnished with fennel fronds and additional rosemary sprigs.
ROAST PORK WITH FENNEL AND APPLE SALAD RECIPE | BON …
From bonappetit.com
5/5 (7)Estimated Reading Time 4 minsServings 8
- Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
- Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
- Season pork with 1 tsp. kosher salt per pound (check the butcher’s sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
- Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
ROAST PORK LOIN WITH FENNEL SALAD RECIPE | MYRECIPES
From myrecipes.com
Servings 10Total Time 1 hr 45 mins
FENNEL APPLE SALAD WITH WALNUTS - ZEN & SPICE
From zenandspice.com
Servings 10Estimated Reading Time 3 mins
- In a small bowl, whisk together the lemon juice, salt and pepper. Slowly drizzle in the olive oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and salt if needed.
- In a large bowl, toss the dressing and fennel, apple and celery. Fold in fennel fronds and walnuts. Top with parmesan just before serving.
68 FENNEL RECIPES FOR SHAVING, ROASTING, PICKLING, AND ...
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Author Ali FrancisPublished 2015-08-16
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- Tangy Brisket With Fennel and Herbs. Alison Roman made a brisket worth looking forward to. No ketchup—no mushy carrots. View Recipe.
- Spiced Roast Pork With Fennel and Apple Salad. Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
- Collard Greens Salad With Fried Plantain and Sumac. Collard greens aren’t just for braising; use them in this anytime-of-day salad, with thinly sliced fennel and a sweet and tangy dressing.
- Butter-Basted Rib Eye with Crunchy Fennel Salad. Rich marbled meats are extra-delicious when served with cool, crunchy, acidic vegetables. View Recipe.
- Steak Sandwiches with Fennel Slaw. Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia. View Recipe.
- Crunchy Pickle Salad. A crunchy, squeaky pickle salad that would be amazing alongside a super fatty main dish, like this giant pork roast. But don’t worry, it’s not one briny mouthful, there are a lot of different textures going on between the crisp fennel, juicy pickles, and crunchy nuts.
- Big Batch Chicken Thighs with Fennel and Scallions. Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.
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APPLE-SPICED PORK ROAST RECIPE: MEAT ENTREE RECIPES ON WEBMD
From webmd.com
Cuisine AmericanCategory DinnerServings 6Calories 405 per serving
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in the slow cooker. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
- Cover slow cooker and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register at 165°F). When cooked throughout, remove roast to serving platter.
- Turn slow cooker to HIGH. Add maple butter to a microwave-safe custard cup and microwave on HIGH for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
PORK-FENNEL-APPLE ROAST RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (19)Total Time 4 hrs 15 minsServings 6Calories 400 per serving
- Heat oven to 450° F. In a small bowl, mix 3 tablespoons of the oil with the garlic, sage, and 1 teaspoon each salt and pepper.
- Finely chop 1 apple. In a 9-by-13-inch baking dish, toss the fennel and chopped apple with the remaining 1 tablespoon of oil and 1 tablespoon of the lemon juice. Rub the pork all over with the sage oil. Place the pork on top of the fennel mixture. Roast for 30 minutes, until the pork is golden brown. Cover, reduce oven temperature to 350° F, and roast for about 3 hours more, until very tender.
- Skim the fat off the top of the dish (about 2 tablespoons). Thinly slice the remaining apple. Add the watercress, sliced apple, ¼ teaspoon each salt and pepper, and the remaining 1 tablespoon of lemon juice to the casserole and gently toss. Return the pork to the dish and serve warm with lemon wedges.
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