Apple Cider Marinated Rack Of Pork Roast Food

PORK ROAST WITH APPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

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 CIDER MARINATED RACK OF PORK ROAST

Steps:

• Place all ingredients, except pork, in a bowl and whisk until combined.
• Place roast in a zipper-type gallon baggie. Pour marinade over pork and close baggie. Place in refrigerator for 4-6 hours, turning occasionally.
• Preheat oven to 325°F.
• Spray a medium sized roasting pan and a wire rack to fit pan, with nonstick cooking spray.
• Remove pork from marinade and reserve marinade. Place pork on rack in pan and put in oven on center rack.
• Roast 15 minutes per pound, Basting occasionally with reserved marinade, until instant-read thermometer inserted in center reaches 160°F Remove roast from oven and let sit on carving board about 10 minutes.
• Place roasting pan on stove burner, over medium heat, and pour in reserved marinade. Stir to loosen browned bits on bottom of pan. Heat until marinade and pan juices are hot.
• Slice roast between rib bones and serve, with pan juices drizzled on chops.

MARINATED APPLE CIDER PORK LOIN

Steps:

• Whisk together apple cider, brown sugar, and salt. If you don't have a whisk, substitute with a fork.
• Then, place pork loin roast and apple cider mixture in a heavy zip-top bag. Squeeze out the air from the bag and seal. Refrigerate for eight hours or overnight.
• Drain pork loin roast, discarding the liquid. Rub all sides with Worcestershire sauce.
• Next, whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture.
• Preheat oven to 425 F. Line a 9-inch by 13-inch baking pan with foil and insert a roasting rack. Place the pork loin roast on the baking rack, fat side up.
• Roast for 20 minutes. Reduce heat to 350 F, and roast an additional hour (165 F internal temperature recommended). Remove from oven, tent with foil and let rest for 15 minutes before slicing to serve. Garnish with apple slices, if desired.

CIDER-GLAZED RACK OF PORK

Steps:

• Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
• Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
• Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
• Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
• Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
• In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
• Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
• Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

CIDER PORK ROAST

Steps:

• Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

APPLE CIDER PORK ROAST

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a large roasting pan with butter.
• Combine potatoes, apples, carrots, and sweet onion in the bottom of the roasting pan and sprinkle with rosemary.
• Season roast with salt and pepper on all sides and rub with sage. Dust with flour on all sides.
• Heat 2 tablespoons oil in a large skillet over medium-high heat and brown roast on all sides, about 2 minutes per side. Add roast to the pan.
• Combine hard apple cider, apple cider vinegar, 1/4 cup oil, and honey in a bowl and whisk well; pour over roast and vegetables. Cover with a lid or aluminum foil.
• Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until an instant-read thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 1 hour more. Remove from oven, cover, and allow to rest for 30 minutes.

APPLE-" JACK " PORK MARINADE

Steps:

• Whisk all ingredients in a bowl.
• Place meat in zip-loc type plastic bag and our marinade over.
• Seal bag and refrigerate for 2-6 hours.
• Remove meat and cook as desired, using reserved marinade as noted above.