Apple Braised Pork For A Tougher Cut Of Meat Food

APPLE BRAISED PORK

Steps:

• Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

APPLE BRAISED PORK (FOR A TOUGHER CUT OF MEAT)

Steps:

• Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
• Remove roast and drain excess grease.
• Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
• Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
• Simmer approximately two hours, or until pork is very tender.
• The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.