Cider Braised Pork Loin With Apples Food

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APPLE PICKING BRAISED PORK TENDERLOIN



Apple Picking Braised Pork Tenderloin image

A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe - they hold their shape nicely while cooking and are the perfect mix of sweet and tart.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 pork tenderloin, trimmed (about 1 1/2-pounds)
Kosher salt and freshly ground black pepper
1 large red onion, chopped (about 2 cups)
3 cloves garlic, grated
1 cup pearled farro
1 1/4 cups unsweetened apple cider
1 1/4 cups low-sodium chicken broth
1 tablespoon grainy Dijon mustard
1 tablespoon regular Dijon mustard
3 sprigs thyme
1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
1/2 small head escarole, roughly chopped (about 4 cups)
1/4 cup chopped fresh parsley

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.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs rosemary leaves, roughly chopped
2 sprigs sage, roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle thyme, tied with string
3 bay leaves
2 quarts apple cider
Chunky Applesauce, recipe follows
3 tablespoons butter
4 Granny Smith apples, peeled, cored and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 1/2 cups of the reserved cider from the Roasted Pork Loin with Cider
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

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 LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

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.

CIDER BRAISED PORK TENDERLOIN WITH APPLES



CIDER BRAISED PORK TENDERLOIN WITH APPLES image

Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.

Provided by Chef PotPie

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 pork tenderloin, 1 1/2 pounds
1/4 cup flour
1/2 teaspoon salt
1/4 fresh ground black pepper
1 tablespoon olive oil
1 cup fresh apple cider
2 garlic cloves, crushed
1 shallot, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
2 tablespoons grainy mustard
2 tart-sweet apples, un-peeled but cored and cut into quarters
1 tablespoon butter

Steps:

  • Preheat the oven to 350°F.
  • Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
  • In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
  • Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
  • Transfer the apples and pork to a plate and allow to rest for 10 minutes.
  • While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
  • To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7

SLOW COOKER APPLE CIDER BRAISED PORK



Slow Cooker Apple Cider Braised Pork image

This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 7h

Yield 8

Number Of Ingredients 13

1 (4 pound) boneless pork shoulder roast
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
2 shallots, sliced
1 rib celery, chopped
½ cup apple cider vinegar
2 ½ cups apple cider
4 cloves garlic, peeled
1 bay leaf
1 ½ teaspoons Dijon mustard
1 pinch cayenne pepper, or more to taste
2 tablespoons cold butter, cut into small pieces
1 tablespoon chopped fresh herbs (Italian parsley, sage, or thyme)

Steps:

  • Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
  • Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
  • Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
  • Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
  • Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
  • Cut pork into 1/4-thick slices and serve with sauce poured over the top.

Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g

CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES



Cider-Braised Pork Loin With Sauteed Apples image

Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.

Provided by evelynathens

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons salt
1 teaspoon pepper
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
3 lbs boneless pork loin, rolled and tied
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
1/2 cup apple cider
sauteed apple (this is in my recipe collection)

Steps:

  • Combine the salt, pepper, sage and thyme and rub into pork.
  • Wrap pork in plastic wrap and chill 2 hours or overnight.
  • Pat pork dry with paper towels.
  • In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
  • Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
  • Return pork to casserole, add cider and bring to boil.
  • Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
  • Transfer to a heated platter, discard string and let stand 10 minutes.
  • Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
  • Season to taste.
  • Serve in a sauceboat.
  • Arrange sautéed apples around sliced pork.

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