STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY
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
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
ROAST PORK LOIN WITH APPLES
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
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 BAKED APPLES AND CIDER GRAVY
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.
APPLE GRAVY
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
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.
ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY
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
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
ROAST PORK & APPLES
Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking
Provided by Lulu Grimes
Categories Main course
Time 2h50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium
HERB ROAST PORK WITH VEGETABLE ROASTIES & APPLE GRAVY
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
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
PORK TENDERLOIN IN BOURBON
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
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
ROAST PORK WITH APPLE GRAVY
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
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
PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
More about "apple bourbon gravy with pork loin roast food"
APPLE BOURBON GRAVY WITH PORK LOIN ROAST - MASTERCOOK
From mastercook.com
PORK TENDERLOIN WITH APPLE-CRANBERRY BOURBON SAUCE - AM I ...
From amihungry.com
APPLE BOURBON GRAVY WITH PORK LOIN ROAST | RECIPE | PORK ...
From pinterest.com
ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY ...
From foodnewsnews.com
APPLE BOURBON PORK LOIN RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
23 EASY AND TASTY PORK ROAST WITH APPLES RECIPES BY HOME ...
From cookpad.com
#TASTY FLAVORFUL RICH CREAMY RECIPES | JUST A PINCH RECIPES
From justapinch.com
ROASTED PORK LOIN WITH BOURBON SAUCE - RECIPE | COOKS.COM
From cooks.com
BONE IN PORK ROAST WITH JIM BEAM APPLE BOURBON ... - IFOOD.TV
From ifood.tv
MARINADES FOR PORK LOIN ROAST - ALL INFORMATION ABOUT ...
From therecipes.info
PORK LOIN ROAST WITH PECAN & APPLE GRAVY RECIPE FROM H-E-B
From heb.com
ROASTED PORK LOIN WITH CRACKLING ROAST VEGETABLES, GRAVY ...
From pork.com.au
APPLE BOURBON PORK ROAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
APPLE BOURBON GRAVY WITH PORK LOIN ROAST FOOD
From wikifoodhub.com
PORK TENDERLOIN ROAST WITH APPLE, ONION AND GARLIC GRAVY
From bigoven.com
ONE SKILLET APPLE BOURBON PORK TENDERLOIN - WITH TWO SPOONS
From withtwospoons.com
PECAN-CORNBREAD-STUFFED PORK & APPLE-BOURBON GRAVY RECIPE ...
From myrecipes.com
PORK LOIN ROAST RECIPE WITH GRAVY | DEPORECIPE.CO
From deporecipe.co
APPLE BOURBON GRAVY WITH PORK LOIN ROAST RECIPES
From tfrecipes.com
PRESSURE COOKER PORK LOIN WITH BOURBON APPLE SAUCE ...
From thecreativebite.com
HORMEL APPLE BOURBON PORK TENDERLOIN CROCK POT RECIPES ...
From dandkmotorsports.com
BEST PORK LOIN ROAST RECIPE WITH GRAVY - FOOD NEWS
From foodnewsnews.com
STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY | APPLE ...
From pinterest.ca
APPLE BOURBON SAUCE FOR PORK - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SAGE PORK ROAST WITH APPLE PORK GRAVY - MCCORMICK
From mccormick.com
PORK TENDERLOIN WITH MUSHROOM BOURBON GRAVY RECIPE - KUDOS ...
From kudoskitchenbyrenee.com
APPLE BOURBON PORK LOIN - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
APPLE-BOURBON GRAVY RECIPE | MYRECIPES
From myrecipes.com
ROAST PORK LOIN RECIPE WITH APPLES | DEPORECIPE.CO
From deporecipe.co
BOURBON GRAVY RECIPES
From tfrecipes.com
ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY ...
From fooddiez.com
PORK STEW WITH APPLE JUICE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
INSTANT POT PORK ROAST WITH APPLE GRAVY - SELF PROCLAIMED ...
From selfproclaimedfoodie.com
MCCORMICK PORK TENDERLOIN RECIPES - FOOD HOUSE
From foodhouse.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love