APPLE-" JACK " PORK MARINADE
Use this fall-flavored marinade for pork loin or tenderloins. I used it on a boneless loin, roasted with baby carrots and red potatoes. Use the marinade to baste the roast and to de-glaze the roasting pan. Bring to a boil and serve over the vegies.
Provided by Outta Here
Categories Pork
Time 5m
Yield 3 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 0.6, Sodium 49.4, Carbohydrate 25.8, Fiber 0.3, Sugar 22.4, Protein 0.4
APPLE GINGER PORK CHOPS
Steps:
- In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
- Preheat oven to 350 degrees F.
- In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
- In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
- Remove chops from oven and add to the apple mixture. Serve hot.
SMOKED APPLE PORK BUTT
Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.
Provided by CarolynUp
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 13h10m
Yield 14
Number Of Ingredients 23
Steps:
- Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
- Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
- Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
- Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
- Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
- Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
- Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
- Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g
APPLE JUICE MARINADE
Make and share this Apple Juice Marinade recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Poultry
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Marinade meat all day or over night. Excellent for grilled pork chops.
Nutrition Facts : Calories 376.8, Fat 0.5, SaturatedFat 0.1, Sodium 4029.9, Carbohydrate 92.6, Fiber 1.3, Sugar 85.5, Protein 8.5
ROAST PORK WITH APPLEJACK
This is a pork roast for a special occasion. Fun at New Years for your pork entree. Smells yummy cooking!
Provided by Lynette !
Categories Roasts
Time 7h
Number Of Ingredients 11
Steps:
- 1. When buying your roast, ask the butcher to saw across the rib bones at the base of the backbone, to separate the ribs from the backbone.
- 2. Place the roast in a large ziplock bag. Pour the brandy over the roast; seal the bag. Place the bag in a large bowl; marinate in the refrigerator 4 hours, turning occasionally.
- 3. Remove the roast from the marinade, reserving the marinade. Set the marinade aside. Combine the salt and the next 4 ingredients; rub the spice mixture over the entire surface of the roast. Place roast, fat side up, on a rack in a shallow roasting pan; insert a meat thermometer, making sure it does not touch fat or bone. Bake at 325 degrees for 2 hours.
- 4. Place the potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Drain; quarter potatoes and set aside.
- 5. Remove the roast and rack from the roasting pan; set aside. Discard the pan drippings. Place the apple slices in the center of the roasting pan; sprinkle with brown sugar and cinnamon.
- 6. Strain the reserved marinade through several layers of cheesecloth. Place the marinade in a small, long handled saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from the heat and ignite; pour over apples. Let the flames die down.
- 7. Place the reserved potatoes around the apples in the roasting pan. Place the roast on top of the apples. Bake at 350 degrees for 45 minutes or until the meat thermometer registers 160 degrees, turning the potatoes after 30 minutes.
- 8. Remove the roast and apples from the pan; place on a serving platter. Increase the oven temperature to 500 degrees; bake the potatoes for 5 minutes. Arrange the potatoes around the roast. Let roast stand 10 minutes before serving.
GRILLED APPLE-AND HERB-MARINATED PORK CHOPS AND POTATOES
Steps:
- Arrange the pork chops in one layer in a large shallow dish. In a kettle combine the potatoes with enough water to cover them by 1 inch, simmer them for 10 minutes, or until they are just tender, and drain them. In a blender blend together well the apple juice concentrate, the jelly, the oil, the vinegar, the Worcestershire sauce, the mustard, the rosemary, the sage, the salt and the pepper. Halve the potatoes and in a bowl toss them gently with 1/4 cup of the apple and herb marinade. Pour the remaining marinade over the chops, coating them thoroughly, and let the chops and the potatoes marinate separately, covered and chilled, overnight.
- Grill the chops, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 7 to 8 minutes on each side, or until they are just cooked through. Grill the potatoes, cut sides down, for 10 minutes, or until they are golden brown.
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