Cider Glazed Roast Pork With Apples Sweet Potato And Sage Food

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

APPLE CIDER GLAZED "DOUBLE CUT" PORK CHOP WITH SWEET POTATO HASH, TOMATO JAM AND SOUTHERN GREENS

Steps:

• Preheat grill to medium. Remove the chops from the Marinade and wipe off any excess Marinade. Grill chops, basting with Apple Cider Glaze until desired temperature. Medium temperature is 15 to 18 minutes. Present chops with a base of Sweet Potato Hash with pork chop placed on top and garnish with a rosemary sprig.
• Marinate the pork chops for 2 to 3 hours. In the meantime make hash and glaze.
• Saute onions and garlic in the olive oil over medium heat in saucepan until translucent. Add andouille sausage and stir well to combine. Once some of the fat begins to render from the sausage and the diced sweet potato and cook for stirring frequently for 10 minutes. Add chicken stock until evaporated then add cream and reduce until gone. Season with salt and pepper and keep warm.
• Caramelize the honey and brown sugar in a pan over medium heat, stirring constantly. Combine the apple cider, vinegar and garlic and add to sugar, bring to boil over high heat. Lower the heat to medium and simmer for 30 minutes. Strain into a small saucepan and add thyme, sage, and pepper and cook over medium heat for 15 minutes. Remove herbs and reserve for pork chops.

CROCK POT SWEET POTATO APPLE PORK ROAST

Steps:

• Pour the apple juice into the crock pot. layer the sweet potatoes, onions, and apples in crock pot.
• In a nonstick skillet brown the pork on all sides place pork on top of the potato and apple slices.
• Brush the mustard over the roast (optional) and sprinkle the roast with the pepper (to taste) and sage
• Cover and cook on low until the roast is done. 7-9 hours.
• Transfer the roast to a platter and keep it warm, using a slotted spoon transfer the apple/sweet potato mixture to a bowl and keep warm.
• Sauce (Optional): Combine water, sugar, and cornstarch in a measuring cup. Stir the cornstarch mixture into the juices in the crock pot and cook, stirring often until they thinken. 1-2 minutes. Serve it over the apple/potato mixture and the roast.

CIDER-GLAZED ROAST PORK LOIN

Steps:

• Adjust oven rack to middle position and heat oven to 375°F Pat pork loin dry with paper towels and season with salt and pepper.
• Heat 1 tablespoon oil in large skillet over medium high heat until just smoking. Place pork loin, fat side down, in skillet and cook, turning it several times until browned on all sides. 8 to 10 minutes. Transfer pork, fat side down to 13 x 9-inch baking dish and roast until thermometer inserted registers 85 degrees. About 25 minutes.
• While pork roasts, cook remaining tablespoon oil and shallots in empty skillet over medium heat until golden brown, 3 to 5 minutes. Increase heat to high, add cider, apple butter, bay leaf and thyme and bring to boil. Cook until thickened, about 8 minutes.
• After pork has roasted for 25 minutes, pour glaze over pork and roll pork to coat with glaze. Cook until internal temperature registers 145 degrees. 20 to 30 minutes more, turning over halfway through to recoat with glaze. Transfer pork to cutting board, tent with foil and let rest 20 minutes. Transfer glaze to small saucepan and whisk in vinegar.
• Before slicing pork, pour accumulated juices from roast into glaze and warm glaze over low heat. Cut roast into 1/4-inch slices, transfer to platter and spoon 1/2 cup glaze over top.

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.

SLOW-ROASTED PORK BELLY WITH CIDER AND APPLE SAUCE

Steps:

• Preheat the oven to 250C, or as hot as you can get the oven.
• Score the skin diagonally both ways to create diamond shape grooves with a stanley knife, BE CAREFUL!
• Rub the table salt into the grooves that you have cut into the pork skin.
• Turn the meat over and place fresh sage leaves and three slices of lemon onto the meat, season with the pepper and roll up, tie the pork at intervals with string to ensure it doesn't unroll during cooking.
• Place the pork on a wire rack that fits over an empty roasting tin, and roast for half an hour.
• Reduce the oven temperature to 150C and roast for a further three hours.
• For the cider and apple sauce; put them into a pan with the butter, sugar, water and cider; cover and heat for 4-5 minutes, or until the apples are soft enough to beat to a purée. Keep warm.
• Remove the crackling (skin) and then cover the meat with foil and rest for about 15 minutes.
• Drain the fat from the roasting tin keeping the meat juices in the tin.
• Put the roasting tin with the meat juices in onto the hob and add a small cube of butter (20g) and a splash of cider (optional).
• Slice the pork, remember to remove the string, and serve with the apple sauce and a small drizzle of pan juices.

ROAST PORK LOIN WITH CIDER GLAZE

Steps:

• Place pork in a roasting pan.
• In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
• Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
• Pour off and reserve the marinade.
• Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
• Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
• Remove from the oven and let rest 10 minutes.
• Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
• Slice pork, drizzle with the reduction, and serve.

APPLE CIDER PORK POT ROAST

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.

MAPLE GLAZED PORK ROAST WITH SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• Pat pork dry and season generously with salt and pepper.
• Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
• Set pork on flour in pan and roast in middle of oven 40 minutes.
• Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155°F, 20 to 25 minutes more.
• While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
• In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
• Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
• Return potatoes to kettle and mash with a potato masher, or purée in a food processor.
• Season potatoes with salt and pepper and keep warm.
• Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
• While pork is standing, skim fat from pan juices.
• In a small bowl make a beurre manié by kneading together butter and remaining 4 tablespoons flour until smooth.
• Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
• Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
• Whisk in beurre manié and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
• Pour sauce through a fine sieve into a sauceboat.
• Slice pork and serve with sweet potatoes and sauce.
• Serves 6 to 8.

APPLE-GLAZED PORK ROAST

Steps:

• Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
• In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
• Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.