Apple Bourbon Gravy With Pork Loin Roast Food

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PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON



Pan-Roasted Pork Tenderloin with Apples and Bourbon image

Provided by James Briscione

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound pork tenderloin, trimmed
1 1/2 teaspoons kosher salt, plus more for seasoning
1 teaspoon ground coriander
1/2 teaspoon ground fennel seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
2 shallots, thinly sliced
4 sprigs fresh thyme
2 apples, such as Granny Smith or Golden Delicious, peeled, cored and sliced 1/2-inch thick
4 ounces bourbon
1 cup chicken stock

Steps:

  • Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
  • Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
  • Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
  • Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
  • When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
  • Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
  • Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
  • To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 17

1 (5 pound) pork loin roast, with rib bones attached, back bone removed
Extra-virgin olive oil
1 handful fresh sage leaves, chopped
1 handful fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
8 gala apples
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 large corn muffin, crumbled (about 1/2 cup)
1/2 cup golden raisins
6 fresh sage leaves, coarsely chopped
2 garlic cloves, chopped
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
  • Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick; taste and check for salt and pepper. Serve the cider gravy with the pork roast and baked apples.
  • To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY



Stuffed Pork Tenderloin with Apple Bourbon Gravy image

This Stuffed Pork Tenderloin with Apple Bourbon Gravy is the perfect alternative to a huge turkey on your holiday menu!

Provided by The Chunky Chef

Categories     Main Course

Time 1h15m

Number Of Ingredients 29

1 1/2 lb pork tenderloin (silver skin removed)
2 Tbsp olive oil
2 slices bacon (diced)
2 small to medium gala apples (or your favorite type) (peeled, cored, and diced)
1 small yellow onion (diced)
2 cloves garlic (minced)
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 1/2 Tbsp packed light brown sugar
1 1/2 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 - 1/3 cup pan drippings (from cooking the pork)
1/3 cup bourbon
1 cup reduced sodium chicken broth or stock
2/3 cup apple cider
2 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 cup cold water
2 Tbsp cornstarch
1 Tbsp cold unsalted butter

Steps:

  • Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
  • To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
  • Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
  • Wipe out skillet, but no need to wash. Set aside for now.
  • Add tenderloin to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you're a righty), until you're about 1/2 an inch away from the opposite side.
  • Open the tenderloin up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole tenderloin is about 1/2 an inch thick.
  • Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
  • Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
  • Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!
  • Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
  • Preheat oven to 400°F.
  • Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add tenderloin, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
  • Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.
  • Transfer pork to a cutting board and let rest for about 10 minutes.
  • While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 - 1/3 cup left... those add great flavor.
  • Add bourbon and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
  • Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
  • In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
  • Pour cornstarch mixture into the boiling liquid, whisking as you add it.
  • Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
  • Remove from heat and add cold butter, whisking as it melts into the gravy.
  • Slice tenderloin into 1/2-3/4" rings, and drizzle gravy over the slices.
  • Serve with additional gravy on the side.

Nutrition Facts : Calories 315 kcal, Carbohydrate 13 g, Protein 26 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 84 mg, Sodium 531 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

PORK ROAST WITH HARD CIDER GRAVY



Pork Roast with Hard Cider Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus 1 tablespoon cold
2 1/2 pound pork loin roast, trimmed and tied
Kosher salt and freshly cracked black pepper
1 onion, peeled and sliced
2 Granny Smith apples, cored and sliced
1 bottle, (12 ounces) hard cider, plus more as necessary

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
  • Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
  • Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

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.

ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY



Roasted Pork Tenderloins With Sweet Apple Gravy image

Make and share this Roasted Pork Tenderloins With Sweet Apple Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2-2 3/4 lbs pork tenderloin, trimmed of fat and connective tissue
3 tablespoons extra virgin olive oil
8 fresh thyme sprigs, leaves removed and coarsely chopped
4 fresh thyme sprigs, left whole
salt
black pepper
3 tablespoons butter
1/2 large onion, chopped
3 garlic cloves, minced
red pepper flakes
1 tablespoon all-purpose flour
1/2 cup white wine
1 cup apple juice or 1 cup apple cider
1 1/2 cups chicken stock
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 475°.
  • Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
  • Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
  • Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
  • Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
  • When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
  • Sprinkle with the flour; continue to cook 1 minute.
  • Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
  • Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
  • Discard thyme stems, then stir in the chopped chives.
  • To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

Nutrition Facts : Calories 437.2, Fat 23.5, SaturatedFat 8.3, Cholesterol 141.8, Sodium 222.3, Carbohydrate 10.2, Fiber 0.3, Sugar 6.2, Protein 40.8

PORK TENDERLOIN IN BOURBON



Pork Tenderloin in Bourbon image

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

Provided by Debbie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 5

¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

Steps:

  • Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  • Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  • Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g

PORK ROAST WITH APPLE



Pork Roast With Apple image

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

Steps:

  • Cut apple in half.
  • Slice one half fairly thin and put on the bottom of a roaster.
  • Place the pork roast on top of the sliced apples.
  • Slice second half of apple thinly and put on top of the pork roast.
  • Slice onion into rings and put on top and around the roast.
  • Mix remaining ingredients and pour over the pork roast.
  • Put pork roast into the oven at 325F.
  • Every half hour or so baste the roast with the juices.
  • Cook for as long as the roast is big.
  • Take out and let rest approximately 15 minutes before cutting.

ROAST PORK WITH APPLE GRAVY



Roast Pork With Apple Gravy image

Make and share this Roast Pork With Apple Gravy recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h48m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 kg pork
10 g sage
15 g parsley
1 lemon
4 garlic cloves
1 teaspoon salt
pepper
200 ml apple juice
125 ml water
2 teaspoons cornflour
pepper

Steps:

  • Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190C/Fan 170C/Gas 5.
  • Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt, and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.
  • Cover the meat with the pork rind - this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.
  • When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.
  • To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1-2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.
  • Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.

Nutrition Facts : Calories 449.3, Fat 19.5, SaturatedFat 6.6, Cholesterol 175, Sodium 506.3, Carbohydrate 7.2, Fiber 1.2, Sugar 3.6, Protein 57.9

APPLE GRAVY



Apple Gravy image

You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies-pretty much anything goes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 cup

Number Of Ingredients 6

1 tablespoon plus 2 teaspoons butter, divided
1 large apple (Jonagold or Honeycrisp), peeled and chopped
1/4 cup apple brandy
1 cup beef broth
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper, optional

Steps:

  • In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY



Herb roast pork with vegetable roasties & apple gravy image

This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy

Provided by Sara Buenfeld

Categories     Dinner

Time 2h5m

Number Of Ingredients 16

1 ¼kg boneless pork leg roasting joint
1 tbsp wholegrain mustard
2 tbsp chopped parsley
2 tbsp chopped thyme , plus a few extra sprigs
1 tsp chopped sage
80g pack prosciutto
4 good sprays of oil
3 carrots , halved lengthways, then cut across
6 small potatoes (500g), halved
2 red onions , cut into wedges
12 garlic cloves
1 small celeriac (650g), peeled and cut into 12 wedges
2 tbsp cornflour
600ml reduced-salt chicken stock
1 small Bramley apple , diced
Savoy cabbage and peas, to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.
  • Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.
  • Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it's softened but still holds its shape.
  • Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.

Nutrition Facts : Calories 418 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 1.4 milligram of sodium

BOURBON PORK ROAST



Bourbon Pork Roast image

This is very tasty and have received rave reviews. A simple recipe that results in a tender, flavorful pork roast.

Provided by Porfavorcorona

Categories     Pork

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs pork roast
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon flour
1 teaspoon paprika
1/2 teaspoon salt
ground black pepper
1/4 cup water
1/8 cup cooking sherry
parsley, chopped
1 bay leaf
1/4 cup Bourbon

Steps:

  • Place the pork roast fat side up in a roaster.
  • Rub the roast with lemon juice.
  • Mix together the brown sugar, flour, paprika and salt.
  • Rub this mixture all over the roast.
  • Generously sprinkle with ground black pepper.
  • Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
  • Place a bay leaf in the pan and sprinkle the roast with parsley.
  • Baste heavily and often.
  • After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
  • Bake approximately 2 1/2 hours or 45 minutes per pound.

AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY



Autumn Stuffed Pork Loin With Cider Gravy image

Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!

Provided by TinyBubbles

Categories     Pork

Time 1h45m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 13

3 -4 lbs pork loin roast
2 granny smith apples, cored and chopped
1 medium onion, chopped
2 stalks celery, chopped
1 -2 tablespoon oil
1 teaspoon garlic, minced
2 teaspoons thyme, divided
2 teaspoons coarse salt
1 teaspoon pepper, fresh ground
2 cups chicken broth
1 1/2 cups apple cider
2 tablespoons flour
2 tablespoons water

Steps:

  • Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
  • Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
  • Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
  • Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
  • Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
  • Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
  • Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
  • Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.

More about "apple bourbon gravy with pork loin roast food"

APPLE BOURBON GRAVY WITH PORK LOIN ROAST - MASTERCOOK
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Apple Bourbon Gravy with Pork Loin Roast. Apple Bourbon Gravy with Pork Loin Roast. Date Added: 1/3/2017 Source: www.justapinch.com. Want to save this recipe? Save It! Share It! Share Recipe . Your Name: Please enter your name: …
From mastercook.com


APPLE BOURBON PORK LOIN RECIPES
Apple Bourbon Pork Loin Recipes PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON. Provided by James Briscione. Categories main-dish. Time 35m. Yield 4 servings. Number Of Ingredients 13. Ingredients; 1 pound pork tenderloin, trimmed: 1 1/2 teaspoons kosher salt, plus more for seasoning : 1 teaspoon ground coriander: 1/2 teaspoon ground fennel …
From tfrecipes.com


CROWN PORK LOIN ROAST RECIPE - ALL INFORMATION ABOUT ...
Crown Roast of Pork with Walnut-Rhubarb Stuffing Pork. onion, crown roast of pork, ground pork, black pepper, chicken broth and 10 more. Pork Crown Roast with Apple-Pecan Stuffing and Gravy Kraft. stuffing mix, apple juice, Planters Pecans, gala apples, fresh parsley and 7 more. Low FODMAP Crown Roast of Pork with Sourdough Apple & Sausage ...
From therecipes.info


APPLE STUFFED PORK LOIN | PORK LOIN ROAST RECIPES, FOOD ...
Nov 14, 2015 - Paula Deen's Apple Stuffed Pork Loin Roast recipe from Food Network is rolled with apple-studding stuffing flavored with sage.
From pinterest.com.au


THIS STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY IS ...
Oct 26, 2021 - Pork tenderloin is wrapped around a sweet and savory filling made from apples, onions, bacon and herbs, roasted, then smothered in an apple cider bourbon gravy!
From pinterest.com


PRESSURE COOKER PORK LOIN WITH BOURBON APPLE SAUCE ...
The last time I got this excited about a recipe turning out so good was my Pressure Cooker Pork Loin with Stuffing & Gravy. That recipe takes a few more steps and a little more time, but it tastes amazing and is a complete meal with classic flavors. This Pork Loin with Bourbon Apple Sauce tastes equally amazing, with flavors that you might not enjoy on an …
From thecreativebite.com


ROASTED PORK LOIN WITH CRACKLING ROAST VEGETABLES, GRAVY ...
1. Remove pork loin roast from packaging taking note of weight and pat dry with paper towel. 2. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel. 3. Rub the rind well with oil and sea salt massaging well into the scored areas. 4. Place the pork loin roast on a wire rack in ...
From pork.com.au


BEST PORK LOIN ROAST RECIPE WITH GRAVY - FOOD NEWS
Apple Bourbon Gravy with Pork Loin Roast; Instructions Preheat the oven to 475F/220C Take the pork loin out of the fridge 1 hour before cooking to bring it to room temperature. Make the rub by combining the garlic powder, smoked paprika, crushed coriander seeds, oregano and salt. Pat the loin dry with paper towel and apply the rub all over. In a small bowl, combine the gravy …
From foodnewsnews.com


#TASTY FLAVORFUL RICH CREAMY RECIPES | JUST A PINCH RECIPES
Apple Bourbon Gravy with Pork Loin Roast By Rose Mary Mogan I first made this recipe some years ago, & was so impressed with the unique ...
From justapinch.com


APPLE BOURBON PORK LOIN RECIPE - ALL INFORMATION ABOUT ...
How To Make apple bourbon gravy with pork loin roast. 1. To make the Pork Roast-PREHEAT OVEN TO 450 DEGREES F. Combine all of the spices in a small bowl then sprinkle liberally over the entire roast. Spray a shallow baking pan with non stick cooking spray, add roast and roast for 15 minutes. This locks in the moistness.
From therecipes.info


SAGE PORK ROAST WITH APPLE PORK GRAVY - MCCORMICK
2 cups apple juice. 2 packages McCormick® Pork Gravy Seasoning Mix. INSTRUCTIONS. 1 Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.
From mccormick.com


PORK TENDERLOIN ROAST WITH APPLE, ONION AND GARLIC GRAVY
Add salt and pepper to taste. Pour the gravy over the pork, cover with foil and bake for 1 to 1 and 1/2 hours at 325 F until the pork is done. Remove the roast from the pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. NOTES : Very different, this roast is tender and flavorful, very moist with a gravy to die for ...
From bigoven.com


BOURBON GRAVY RECIPES
2013-04-04 · Bourbon Beef Gravy Recipe. in Beer & Food, Bourbon Whiskey April 4, 2013 0. By Richard Thomas. An open-faced roast beef sandwich with the fixings, smothering in bourbon beef gravy. Whether it be for a roast, making a meat pie, or jazzing up leftovers, beef gravy is a staple of old fashioned, meat-and-potatoes cooking. One way to put a new spin on that classic …
From tfrecipes.com


APPLE STUFFED PORK TENDERLOIN ROAST RECIPES | DEPORECIPE.CO
Stuffed Pork Tenderloin With Apple Bourbon Gravy The Chunky Chef Stuffed Pork Loin With Apples Cranberries And Pecans Laughing Spatula Apple Stuffed Pork Tenderloin By Plate And Pen Quick Easy Recipe The Feedfeed Apple Stuffed Pork Tenderloin Stuffed Pork Tenderloins With Bacon And Apple Riesling Sauce Recipe Debra Whiting Food …
From deporecipe.co


BOURBON PORK ROAST RECIPES
Bourbon Pork Roast Recipes BOURBON-GLAZED PORK BELLY CHUNKS. Your guests will snap up these cubes of crispy belly pork in sticky, sweet whiskey marinade with soy, anise and honey flavours . Provided by Good Food team. Categories Buffet, Starter. Time 3h45m. Yield Serves 6-8 with other canapés. Number Of Ingredients 7. Ingredients; 200ml bourbon …
From tfrecipes.com


HERB ROASTED PORK LOIN WITH BOURBON GRAVY RECIPES
APPLE BOURBON GRAVY WITH PORK LOIN ROAST- TFRECIPES. 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 …
From tfrecipes.com


HORMEL APPLE BOURBON PORK TENDERLOIN CROCK POT RECIPES ...
Apple Bourbon Gravy With Pork Loin Roast Just A Pinch Recipes Slow Cooker Apple Bourbon Pulled Pork Simple Green Moms 10 Healthy Instant Pot Recipes Carnitas Breakfast Quiche Mccormick Slow Cookers Bbq Pulled Pork Smith S Food And See also Westy Storage Stamford Ct. Hormel Apple Bourbon Pork Tenderloin Crock Pot Recipes Tasty Query Apple …
From dandkmotorsports.com


PORK LOIN ROAST WITH APPLES - FALL COMFORT FOOD! - MOM …
Place pork loin in a bowl or large container and season with a mixture of garlic powder, 1 ½ teaspoon of the salt and pepper. Rub onto all sides. Cover and place in refrigerator for 30 minutes (or longer if you wish). Preheat oven to 425℉ and take the pork out of the refrigerator. Slice apples and onions and chop garlic.
From momfoodie.com


APPLE BOURBON PORK ROAST - ALL INFORMATION ABOUT HEALTHY ...
How To Make apple bourbon gravy with pork loin roast 1 To make the Pork Roast-PREHEAT OVEN TO 450 DEGREES F. Combine all of the spices in a small bowl then sprinkle liberally over the entire roast. Spray a shallow baking pan with non stick cooking spray, add roast and roast for 15 minutes. This locks in the moistness. 489 People Used More Info ›› Visit site > Pan …
From therecipes.info


PECAN-CORNBREAD-STUFFED PORK & APPLE-BOURBON GRAVY RECIPE ...
Combine 1 1/2 teaspoons bourbon, remaining 1 tablespoon syrup, and 1 cup apple juice; stir well, and pour over roast. Cover and cook on low-heat setting for 4 hours or until pork is done. Place roast, onion slices, and apple rings on a platter. Cut roast into 8 slices; cut onion slices and apple rings in half crosswise. Set aside, and keep warm.
From myrecipes.com


APPLES AND PORK LOIN - ALL INFORMATION ABOUT HEALTHY ...
Roast Pork Tenderloin With Apples & Cranberries hot www.thespruceeats.com. Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting. Surround with apple slices and sprinkle with cranberries. Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork.Roast for 30 to 40 minutes, basting halfway through until …
From therecipes.info


APPLE BOURBON GRAVY WITH PORK LOIN ROAST RECIPES
Jamie's epic roast pork | Jamie Oliver pork recipes best www.jamieoliver.com. Place the onion, apple, pear and peach in the middle with a good lug of bourbon, then fold up the edges and twist to make a sealed 'money bag' parcel. Cook in the oven with the pork for 1 hour 10 minutes, or until soft. Remove the pork, potatoes and fruit from the oven.
From tfrecipes.com


PECAN CRUSTED PORK LOIN ROAST - ALL INFORMATION ABOUT ...
Bourbon Pecan Pork Roast Recipe - Food.com tip www.food.com. Heat oven to 325°F. Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides. Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
From therecipes.info


PORK LOIN ROAST WITH CRAB APPLE GLAZE RECIPE BY ... - IFOOD.TV
6. Roast the pork for 2 1/2 to 3 hours, or until thermometers registers 170 degrees, allowing 30-40 minutes per pound. 7. In the meantime, drain the crab apples and combine liquid with brown sugar and lemon juice in a saucepan. 8. Bring to boil, stirring to dissolve sugar, and cook slowly 5 to 8 minutes. 9. Stir in the apples.
From ifood.tv


PORK LOIN ROAST WITH PECAN & APPLE GRAVY RECIPE FROM H-E-B
Home Recipes Browse Recipes Pork Loin Roast With Pecan & Apple Gravy. The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list. Nutrition Facts. Serving Size 687 g (Approx. 6 Servings) Amount Per Serving: Calories : 830: Calories From Fat : 290 % Daily Value* Total Fat 33 g: 51%: …
From heb.com


APPLE BOURBON GRAVY WITH PORK LOIN ROAST | RECIPE | PORK ...
Apple Bourbon Gravy with Pork Loin Roast. 1 rating · 10 minutes · Serves 6. Just A Pinch Recipes. 793k followers . Pork Roast With Apples. Apple Bourbon. Pinch Recipe. Roast Recipes. Pork Dishes. Pork Loin. Original Recipe. Food Photo. Gravy. More information.... Ingredients. Meat. 3 1/2 lb Pork loin, boneless roast. Produce. 1 1/2 tsp Chive, dried. 1 tbsp …
From pinterest.com


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