ROAST PORK WITH CRACKLING
This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 11
Steps:
- If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
- Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
- Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
- Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.
Nutrition Facts : Calories 562 calories, Fat 32.8 grams fat, SaturatedFat 11.3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5.1 grams sugar, Fiber 2 grams fiber, Protein 52.6 grams protein, Sodium 0.5 milligram of sodium
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
APPLE CIDER ROASTED PORK LOIN
Easy recipe for apple cider roasted pork loin, made by baking a garlic stuffed pork loin roast with hard apple cider and ripe apples. Served with an apple cider gravy sauce.
Provided by Layla Pujol
Number Of Ingredients 20
Steps:
- Pre-heat oven to 400F.
- Mix the seasoning rub ingredients together in a small bowl.
- Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn't tied, use cooking twine to tie the meat.
- Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables.
- Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
- Bake at 400 F for 30 minutes.
- Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
- Let the pork loin rest for about 10 minutes before cutting and 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.
SLOW COOKER CIDER PORK ROAST
Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.
Provided by GoodLookinCooking
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 7h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
- Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
- Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.
Nutrition Facts : Calories 235 calories, Carbohydrate 19.5 g, Cholesterol 59.7 mg, Fat 7.9 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 508.7 mg, Sugar 11.6 g
CIDER BRAISED PORK ROAST
Pork Shoulder Roast (aka Boston Butt) is an inexpensive cut of meat. Rubbing the meat, 18-24 hours in advance, with a brown sugar-salt mixture and refrigerating it overnight seasons the meat and helps keep it juicy. The following day, the roast is seared and then braised with apple cider, onion, garlic, thyme and bay leaves for about 3 hours. While the roast is resting, the braising liquid is used to make an incredible gravy with a few additional ingredients. Apple wedges seared in flavorful pork fat is the perfect condiment to compliment this dish. The pork turned out super moist and fork tender. The gravy is liquid gold!
Provided by Debby - www.AFeastfortheEyes.net
Number Of Ingredients 14
Steps:
- Using sharp knife, trim fat cap on roast to 1/4 inch. Cut 1-inch crosshatch pattern, 1/16 inch deep, in fat cap. Place roast on large sheet of plastic wrap. Combine sugar and 1/4 cup salt in bowl and rub mixture over entire roast and into slits. Wrap roast tightly in double layer of plastic, place on plate, and refrigerate for 18 to 24 hours.
- Adjust oven rack to middle position and heat oven to 275 degrees. Unwrap roast and pat dry with paper towels, brushing away any excess salt mixture from surface. Season roast with pepper.
- Heat oil in Dutch oven over medium-high heat until just smoking. Sear roast until well browned on all sides, about 3 minutes per side. Turn roast fat side up. Scatter onion and garlic around roast and cook until fragrant and beginning to brown, about 2 minutes. Add 1 3/4 cups cider, thyme sprigs, bay leaves, and cinnamon stick and bring to simmer. Cover, transfer to oven, and braise until fork slips easily in and out of meat and meat registers 190 degrees, 2 1/4 to 2 3/4 hours.
- Transfer roast to carving board, tent with aluminum foil, and let rest for 30 minutes. Strain braising liquid through fine-mesh strainer into fat separator; discard solids and let liquid settle for at least 5 minutes.
- About 10 minutes before roast is done resting, wipe out pot with paper towels. Spoon 1 1/2 tablespoons of clear, separated fat from top of fat separator into now-empty pot and heat over medium-high heat until shimmering. Season apples with salt and pepper. Space apples evenly in pot, cut side down, and cook until well browned on both cut sides, about 3 minutes per side. Transfer to platter and tent with foil.
- Wipe out pot with paper towels. Return 2 cups defatted braising liquid to now-empty pot and bring to boil over high heat. Whisk in apple butter until incorporated. Whisk cornstarch and remaining 1/4 cup cider together in bowl and add to pot. Return to boil and cook until thickened, about 1 minute. Off heat, add vinegar and season with salt and pepper to taste. Cover sauce and keep warm.
- To carve roast, cut around inverted T-shaped bone until it can be pulled free from roast (use clean dish towel to grasp bone if necessary). Slice pork and transfer to serving platter with apples. Pour 1 cup sauce over pork and apples. Serve, passing remaining sauce at table.
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.
Nutrition Facts : Calories 376 kcal, Carbohydrate 7 g, Cholesterol 145 mg, Fiber 0 g, Protein 48 g, SaturatedFat 5 g, Sodium 354 mg, Sugar 6 g, Fat 16 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
APPLE CIDER BRAISED PORK ROAST
A recipe for apple cider braised pork roast. A boneless pork roast is slow-simmered in apple cider with onions then finished with tart apples and apricots.
Provided by Renee
Categories Main Dish
Time 3h
Number Of Ingredients 9
Steps:
- Heat oil in a 6- to 8-quart Dutch oven until almost smoking. Brown pork on all sides in the hot oil. Transfer browned pork to a plate and discard fat.
- Add apple cider, onion, salt, and pork to the Dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until meat is tender, about 2 to 2 1/2 hours.
- Remove pork and place on a cutting board. Let rest for 10 to 15 minutes. Slice and place on a serving platter. Cover with foil to keep warm.
- Core apples and cut into wedges. Cut dried apricots in half (if not already in pieces).
- Add apples, apricots, cardamom, and cinnamon to the dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until fruit in tender, about 5 minutes.
- Use a slotted spoon to transfer apples and apricots to the serving platter. Re-cover with foil to keep warm until serving.
- Bring the juices in the Dutch oven to a gentle boil and cook until reduced to 1 cup, about 7 to 10 minutes.
- Spoon cider sauce over meat and fruit or serve on the side.
CIDER BRINED PORK ROAST
One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.
Provided by Groundhog Gal
Categories Pork
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
- Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
- Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
- Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
- Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.
Nutrition Facts : Calories 747.5, Fat 30.4, SaturatedFat 8.4, Cholesterol 196.7, Sodium 10196.1, Carbohydrate 57, Fiber 6.9, Sugar 40.3, Protein 62.6
APPLE CIDER MARINATED RACK OF PORK ROAST
This is an easy roast for a Sunday dinner. Plan on two chops per serving. Preparation time includes marinating time.
Provided by Outta Here
Categories Pork
Time 7h15m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 428, Fat 28.7, SaturatedFat 5.5, Cholesterol 102.8, Sodium 121.3, Carbohydrate 4.2, Fiber 0.4, Sugar 3, Protein 36.2
APPLE CIDER PORK ROAST
Sweet and savory pork recipe with a subtle apple flavor.
Provided by rschlueterz
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h28m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 62.9 g, Cholesterol 126.5 mg, Fat 18.1 g, Fiber 5.9 g, Protein 48.9 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 21.5 g
ROAST PORK WITH CIDER GRAVY
Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy
Provided by Caroline Hire - Food writer
Categories Dinner
Time 5h40m
Number Of Ingredients 13
Steps:
- Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
- After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
- Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
- To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.
Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium
MAPLE CIDER PORK ROAST RECIPE BY TASTY
Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt
Provided by Kroger
Categories Dinner
Yield 4 servings
Number Of Ingredients 24
Steps:
- Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
- Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
- Preheat the oven to 350°F (180°C).
- Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
- Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
- Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
- Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
- In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
- Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
- Enjoy!
APPLE CIDER PORK POT ROAST
Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.
Provided by Sabrina Snyder
Yield Serves 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F (165°C).
- Season the pork with the salt and pepper.
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
- Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
- Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
- Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.
More about "apple cider pork roast food"
CIDER-BRINED PORK ROAST - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
5/5 (1)Total Time 9 hrsCategory PorkCalories 463 per serving
- Bring brown sugar, salt, bay leaves, coriander seeds, peppercorns, and 2 cups water to boil in a medium saucepan.
- Reduce heat and simmer, stirring frequently, until sugar and salt dissolve, 8-10 minutes. Remove from heat and transfer to a large bowl. Add apple cider and 2 cups of ice. Cool completely.
- Place brine and pork in a 2-gallon resealable plastic bag and refrigerate until needed, at least 6 hours. Remove pork from brine, pat dry, and allow to rest at room temperature an hour before cooking.
- Place rack in lower third of oven and preheat oven to 425. In a large roasting pan, toss vegetables with thyme, garlic, salt, pepper, and about 4 tablespoons of olive oil.
CIDER PORK ROAST WITH APPLE-THYME GRAVY RECIPE …
From sunset.com
4/5 (31)Total Time 7 hrs 30 minsCuisine AmericanCalories 442 per serving
- Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
- Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.
- Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.
- Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.
CROCK POT APPLE CIDER PORK ROAST - OUR BEST BITES
From ourbestbites.com
5/5 (1)Estimated Reading Time 4 mins
- Heat olive oil and butter in a large skillet over medium heat. When melted, add the onions in a single layer and season with kosher salt and freshly ground black pepper. Sauté for about 10 minutes, stirring occasionally, until the onions are golden and caramelized. Remove the onions from the pan and set aside.
- While the onions are caramelizing, season the pork roast on all sides with the 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. When you have removed the onions from the pan, increase the heat to medium-high and add the pork roast (you may need to add another teaspoon or so of oil). Sear on all sides.
- When the roast has seared, place it in a slow cooker. Top with caramelized onions. In a 2 cup measuring cup, whisk together the apple cider, honey, and mustard. Pour it over the roast and cook on high for 4-6 hours or on low for 8-10 hours or until the meat can easily be shredded with a fork.
- When the meat is done, remove the roast and onions from the slow cooker and shred. Pour the cider mixture into a small saucepan and bring to a boil over medium heat. While the cider is heating, whisk together the cold water and cornstarch. When the mixture is boiling, whisk in the cornstarch mixture and stir until thickened. Remove from heat and add vinegar.
SLOW ROASTED APPLE CIDER PORK SHOULDER - THE NOSHERY
From thenoshery.com
Reviews 4Servings 10Cuisine AmericanCategory Pork
- Remove the pork shoulder from plastic wrapping leaving the net on. Place pork shoulder in a brining bag or a large pot.
- Pour brine over the pork shoulder being sure that it is full submerged. If using a brine bag twist the bag until the pork is fully submerged in brine. Then place in a large bowl. Refrigerate overnight.
CIDER-BRAISED PORK ROAST - COOK'S COUNTRY
From cookscountry.com
4.8/5 (5)Category Main Courses, RoastsServings 8
10 BEST PORK ROAST WITH APPLE CIDER VINEGAR RECIPES | …
From yummly.com
RECIPE - CIDER-BRINED CROWN ROAST OF PORK - LCBO
From lcbo.com
APPLE CIDER BRANDY ROASTED PORK LOIN - HOME & PLATE
From homeandplate.com
Reviews 9Servings 6Cuisine AmericanCategory Main Course
- Season the pork loin roast with kosher salt. Heat a skillet or cast iron skillet to medium high heat and add the olive oil. Sear the roast on all sides until browned, about five minutes.
- Next, place the pork loin roast in a slow cooker, Crockpot or cooking pan. Season the roast with Herbs de Provence. Add the cider, brandy and apple and cover the roast with the lid or if using a cooking pan, cover tightly with foil.
- Allow the roast to slow cook for 4 to 5 hours on high in the slow cooker or oven on the high slow cook setting.
CIDER PORK ROAST WITH APPLE-THYME GRAVY RECIPE | MYRECIPES
From myrecipes.com
5/5 (12)Total Time 7 hrs 30 minsServings 6-8Calories 442 per serving
- Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.
- Meanwhile, about 20 minutes before pork is done, heat 2 tbsp. butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.
- Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 tbsp. butter in frying pan. Add flour; cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp. thyme; cook until slightly thickened, 6 to 8 minutes. Transfer to a gravy boat.
- Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.
CIDER-GLAZED PORK ROAST WITH APPLES AND ... - FOOD & WINE
From foodandwine.com
Servings 4
- Preheat the oven to 350°. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until lightly browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
- Add 1 tablespoon of the oil to the casserole. Season the pork with salt and pepper and add the roast to the casserole, fat side down. Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.
- Transfer the casserole to the oven and roast the pork for 15 minutes. Spoon 1/4 cup of the Reduced Cider over the meat and roast for 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 135°. Transfer the roast to a cutting board, cover loosely with foil and let stand for 10 minutes.
- Increase the oven temperature to 425°. Dip the apple rings in the juices in the casserole and arrange on a baking sheet. Roast the rings for about 10 minutes, or until browned on the bottom. Turn the apples and roast for 5 minutes longer, or until well glazed.
EASY SLOW COOKER PORK LOIN ROAST ... - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
4.3/5 (10)Total Time 4 hrs 15 minsCategory Main DishesCalories 416 per serving
- Slice the pork roast into 1 inch slices and lay them in the bottom of your crock pot. Spread the apples, onions and ginger around and over the pork slices.
MADE IN WINTER PORK ROAST WITH APPLE CIDER GRAVY ...
From nocrumbsleft.net
5/5 (2)Category DinnerServings 6Total Time 1 hr 30 mins
- In a large pot, bring water with 1 teaspoon of salt to a boil. Add the sliced potatoes and parboil, about 6 minutes. Remove and place in cold water to stop from continuing to cook, about 3 minutes. Transfer to a baking sheet to dry completely.
- In a Roasting Pan, combine the carrots, celery, whole garlic head, potatoes and onion with 2 tablespoons of olive oil and 1 tablespoon salt, tossing to coat thoroughly.
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From sugarspiceandglitter.com
Estimated Reading Time 4 mins
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From ricardocuisine.com
5/5 (100)Category Main DishesServings 6Total Time 1 hr 20 mins
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From foodchannel.com
Servings 4Total Time 5 hrs 30 minsEstimated Reading Time 1 min
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From copykat.com
5/5 (1)Calories 289 per servingCategory Main Course
APPLE CIDER AND MUSTARD PORK RIB ROAST RECIPE - ONTARIO PORK
From ontariopork.on.ca
3.8/5 Total Time 8 hrsCategory DinnerCalories 385 per serving
APPLE CIDER MARINATED PORK LOIN
From morethanmeatandpotatoes.com
4.8/5 (14)Total Time 11 hrs 15 minsCategory Dinner RecipesCalories 269 per serving
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From prevention.com
Cuisine AmericanEstimated Reading Time 2 minsServings 12Total Time 2 hrs 30 mins
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