Applesauce Topped Pork Loin Roast Food

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.
• 3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil. 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil.
• 4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil.
• 5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce.
• 1. Remove apples' stems and coarsely chop with their skin and seeds.
• 2. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly.
• 3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.

APPLESAUCE TOPPED PORK LOIN ROAST

Steps:

• In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
• Cut slits in top of the loin roast and insert garlic strips into those slits.
• Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
• Place roast on a rack in a shallow roasting pan.
• Bake uncovered, at 350°F until a thermometer reads 160 degrees.
• Brush applesauce mixture over roast during the last 1/2 hour of baking.
• When thermometer reads done, remove the roast to a warm serving platter.
• To make gravy thicken broth in pan with cornstarch and water.
• (Really sweet gravy though).

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.

APPLESAUCE PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
• Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
• Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
• Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
• Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste all over the outside of the pork rib roast.
• Toss the onions with olive oil and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider (5 1/3 cups).
• Place the pork on top of the onions and then in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider if the fluid level starts to go down.
• Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark while cooking, cover it with foil.
• When done, place the pork loin on a plate, cover loosely with foil and let rest for at least 15 minutes before carving. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. When ready to carve, cut the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and chunky applesauce.
• For the applesauce, melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts, and cook until the cream has reduced by half.

CROCK POT APPLESAUCE PORK ROAST

Steps:

• Season the roast with the salt, pepper and garlic powder.
• Place in your slow cooker and top with the sliced onions tucked on the side of the roast and applesauce poured on top. Cook on low for 8 hours.
• Remove the roast from the slow cooker and place on a cutting board covered with foil to keep warm.
• Pour the juices from the slow cooker into a pot over medium heat and bring to a boil.
• Mix the cornstarch together with the gravy in a small bowl until smooth, then slowly add to the pot of gravy while whisking.
• Bring back to a boil, reduce to a simmer and cook for 10 minutes.
• Slice the pork, place on a serving platter and pour the gravy over the top.

APPLESAUCE PORK ROAST

Steps:

• Salt and pepper the roast on all sides.
• Brown the roast on all sides in the oil, in a large skillet.
• Place the roast on a rack in a shallow roasting pan.
• In a small bowl, add the applesauce, mustard, and honey; stir to combine.
• Spread the mixture over the roast.
• Place rosemary sprigs on top of the roast.
• Bake, uncovered, at 350 degrees for 1 hour 45 minutes to 2 hours 30 minutes or until a meat thermometer reads 160 degrees.
• Remove from oven and let rest for 10 minutes before slicing.

PORK LOIN ROAST

Steps:

• Inject marinade from one end to the other.
• Sprinkle half the oregano, salt and pepper on one side, then rub it in and turn over and repeat.
• Cook on low covered for 6 hours. No peeking.
• I used a slow cooker.
• This recipe is for pork loin. Not blade, shoulder or picnic.

SPICED APPLE PORK LOIN ROAST

Steps:

• Set oven to 350°F.
• In a small bowl, combine the first 4 ingredients; set aside.
• Cut slits in top of roast; insert the garlic strips.
• Combine flour, salt, sugar, pepper and mustard; rub over roast.
• Place the roast on a rack, in a shallow roasting pan.
• Bake, uncovered at 350°F, or until a meat thermometer reads 160°F.
• Brush applesauce mixture (this mixture can be doubled if desired) over the roast during the last half hour of baking.
• Remove the roast to serving platter; slice.