CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS RECIPE - (4.6/5)
Provided by Marie1127
Number Of Ingredients 10
Steps:
- Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°. Using the side of a chef's knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°, 60-75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops. DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.
GERMAN PORK ROAST WITH ROASTED POTATOES AND ONIONS
This is a yummy way to dress up a pork loin. If you like strong, savory dishes, you will love this. This works great on pork chops or chicken breasts as well, but this is my favorite preparation.
Provided by hotdish
Categories Pork
Time 1h45m
Yield 4 , 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Place roast on a rack in a large roasting pan.
- Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice.
- Rub marinade over roast.
- Toss together potatoes, onions, 2 tablespoons oil, salt and pepper.
- Add to pan around the roast.
- Bake at 350°For 90 minutes or until internal temperature is 165 degrees.
- Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings.
- Place pan over medium high heat.
- To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil.
- Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side.
Nutrition Facts : Calories 879.5, Fat 39.9, SaturatedFat 9.3, Cholesterol 183.9, Sodium 248.2, Carbohydrate 56.8, Fiber 7, Sugar 4.8, Protein 71.4
BRINED PORK ROAST
Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!
Provided by TishT
Categories Pork
Time 12h5m
Yield 1 brine solution for roast
Number Of Ingredients 10
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil, reduce heat, and simmer gently for 15 minutes.
- Cool to room temperature.
- Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
- Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
- Allow the roast to rest for 20 minutes before carving.
- (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.
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
CIDER-BRINED ROAST PORK WITH SWEET POTATOES AND APPLES
Make and share this Cider-Brined Roast Pork With Sweet Potatoes and Apples recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 3h35m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- To make the brine, about 8 hours before roasting the pork, bring the cider, salt, brown sugar, rosemary, sage, thyme, fennel seed, peppercorns, and bay leaves to a simmer in a medium nonreactive saucepan over medium heat, stirring often to dissolve the salt.
- Transfer to a large deep bowl and let cool until tepid.
- Add the ice water and stir well.
- Add the pork to the brine; cover and refrigerate, turning pork occasionally in the brine, for at least 4 hours and up to 6 hours, but no longer.
- Position a rack in the center of the oven and preheat to 450°.
- Drain the pork and pat it dry with paper towels.
- Place the pork in a roasting pan, meaty side up.
- Roast for 45 minutes.
- Toss the sweet potatoes and apples together with the vegetable oil in a large bowl.
- Season with salt and pepper.
- Spread around the pork and stir with the juices in the pan to coat.
- Continue roasting until an instant-read thermometer inserted in the center of the roast reads 140°, about 40 more minutes.
- Transfer the pork to a platter and tend it with foil.
- Let stand for 10-20 minutes while roasting the sweet potatoes and apples.
- Stir the sweet potatoes and apples and continue roasting until they are tender, about 10 minutes.
- Using a slotted spoon, transfer them to a serving bowl, sprinkle with the rosemary, and toss gently.
- Scatter around the pork on the platter and cover again with foil to keep warm while making the sauce.
- Leaving any browned bits in the pan, pour out the fat.
- Place the pan over medium heat.
- Add the butter and let melt.
- Whisk in the flour and let bubble until very lightly browned, about 2 minutes.
- Whisk in the cider, then the stock, and bring to a simmer.
- Reduce the heat to med-low and simmer until thickened and not taste of raw flour remains, about 3 minutes.
- Season with salt and pepper to taste.
- Pour into a sauceboat.
- Carve the roast and serve hot with the sweet potatoes and apples, and the sauce on the side.
Nutrition Facts : Calories 620, Fat 37, SaturatedFat 13.3, Cholesterol 144.6, Sodium 7244.8, Carbohydrate 23.2, Fiber 2.8, Sugar 13.2, Protein 46.9
More about "cider brined pork roast with potatoes and onions recipe 465 food"
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
From bonappetit.com
4.1/5 (237)Author Dawn PerryServings 8Estimated Reading Time 2 mins
- Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
- Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours.
- Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
HOW READERS COOKED OUR CIDER-BRINED PORK ROAST …
From bonappetit.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
From keeprecipes.com
CIDER-BRINED PORK ROAST - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
STOPPED BY A RECIPE: CIDER-BRINED PORK ROAST WITH POTATOES AND …
From franberger.com
Estimated Reading Time 5 mins
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
From champlainorchards.com
Estimated Reading Time 2 mins
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS - BIGOVEN.COM
From bigoven.com
3/5 (3)Total Time 11 hrsCategory Main DishCalories 205 per serving
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS | COOKING, …
From pinterest.com
CIDER-BRINED PORK ROAST WITH POTATOES & ONIONS - M'S BELLY
From msbelly.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
From pinterest.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS | RECIPE | EASY …
From pinterest.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS | RECIPE | EASY …
From pinterest.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS | RECIPE | PORK …
From pinterest.ca
CIDER-BRINED PORK ROAST - DINING WITH ALICE
From diningwithalice.com
CIDER BRAISED PORK ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CIDER BRINED PORK ROAST WITH POTATOES AND ONIONS; BA OCT 2013
From pinterest.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS – STORYLESS …
From storylessrecipes.com
APPLE CIDER BRINED PORK RIB ROAST - DISH 'N' THE KITCHEN
From dishnthekitchen.com
SIMPLE RECIPES CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS …
From food.askwonderpro.com
CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS
From shanlabar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love