CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
APPLE CIDER GLAZED PORK TENDERLOIN
Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mix the Marinade ingredients in a bowl.
- Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
Nutrition Facts : ServingSize 315 g, Calories 404 kcal
CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES
Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume. The roast browns on top while the apples and onions collapse into a meltingly tender, golden heap beneath it. Then, to offset all the soft richness, bright and tangy pickled apples and chiles are served alongside. It's a dish that's both company worthy and cozy, as perfect for a Sunday supper, spooned over mashed potatoes or polenta, as it is served to guests alongside an elegant gratin. Keep some extra apple cider on hand to add to the pan if it dries out and starts to burn. Just a splash or two should do it.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 3h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
- Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
- Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
- Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
- Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
- Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
- Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
- Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.
Nutrition Facts : @context http, Calories 397, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 762 milligrams, Sugar 10 grams, TransFat 0 grams
POT-ROAST LOIN OF PORK IN CIDER WITH CELERIAC
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Provided by Angela Boggiano
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.
- Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.
- Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.
- Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
CIDER BRAISED PORK LOIN
Provided by Carine Clary
Number Of Ingredients 18
Steps:
- For the pork:
- Grind together with a mortar and pestle the salt, pepper, and thyme.
- Dry off the pork and rub the herb mixture into the pork. Wrap in plastic and put in the fridge overnight or for at least 3 hours.
- Roughly chop the onion and garlic.
- Rinse the salt/herb mixture off the loin, dry, heat the vegetable oil or butter in a lidded braising pan and sear the loin on all sides.
- Remove and saute the onions and garlic briefly, stirring to pick up the brown on the bottom of the pan.
- Add the cider then place the loin on top, cover and put in a 325 oven for about one hour.
- For the sauce:
- When the pork is done, remove and strain out the onions and garlic.
- If there is not enough liquid add some more of the cider to taste, depending on the amount of sauce you want.
- Whisk in the cornstarch mixture and place the braising dish over a low heat. Stir until thickened and add a pat of butter to finish.
- Serve over the pork.
- For the apples:
- Peel, core, and slice into half inch thick wedges.
- Lay evenly in the butter and cook on one side until slightly brown.
- Remove.
- Do this in batches if necessary.
- When all are done set aside.
- For the potatoes:
- Cut into quarters and boil for a few minutes.
- Add some more butter to the pan in which the apples were cooked, lay the potatoes in it and brown.
- When the potatoes are done add the apples to the pan, garnish with thyme or parsley and serve with the pork.
MARINATED APPLE CIDER PORK LOIN
Steps:
- Whisk together apple cider, brown sugar, and salt. If you don't have a whisk, substitute with a fork.
- Then, place pork loin roast and apple cider mixture in a heavy zip-top bag. Squeeze out the air from the bag and seal. Refrigerate for eight hours or overnight.
- Drain pork loin roast, discarding the liquid. Rub all sides with Worcestershire sauce.
- Next, whisk together brown sugar, kosher salt, paprika, onion powder, sage, and chipotle chile pepper. Coat the roast evenly with the spice mixture.
- Preheat oven to 425 F. Line a 9-inch by 13-inch baking pan with foil and insert a roasting rack. Place the pork loin roast on the baking rack, fat side up.
- Roast for 20 minutes. Reduce heat to 350 F, and roast an additional hour (165 F internal temperature recommended). Remove from oven, tent with foil and let rest for 15 minutes before slicing to serve. Garnish with apple slices, if desired.
Nutrition Facts : Calories 376 kcal, Carbohydrate 7 g, Cholesterol 145 mg, Fiber 0 g, Protein 48 g, SaturatedFat 5 g, Sodium 354 mg, Sugar 6 g, Fat 16 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
RECIPE: INA GARTEN'S CIDER-ROASTED PORK TENDERLOINS WITH ROASTED PLUM CHUTNEY
Steps:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450°F.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125°F. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with the roasted plum chutney.
Nutrition Facts : SaturatedFat 2.4 g, UnsaturatedFat 0.0 g, Carbohydrate 12.6 g, Sugar 8.0 g, ServingSize Serves 6, Protein 33.9 g, Fat 9.2 g, Calories 289 cal, Sodium 89.0 mg, Fiber 0.7 g, Cholesterol 0 mg
CIDER-BRINED, MUSTARD-GLAZED PORK LOIN
Try this fresh alternative to holiday ham for your next festive gathering or Sunday supper. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham wrapped in more a tender and juicy package. Start early-the brine takes 8-24 hours.
Provided by Rhoda Boone
Categories Easter Pork Mustard Brine Roast Coriander Dinner Spring Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8-12
Number Of Ingredients 19
Steps:
- Make the brine:
- Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
- Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
- Roast the pork:
- Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
- Place rack in lower third of oven; preheat to 400°F.
- Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10-12 minutes.
- Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
- Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50-70 minutes.
- Transfer to a cutting board and let rest at least 15 minutes before slicing.
- Do Ahead
- Pork can be brined up to 24 hours ahead. Keep chilled in plastic bag.
TOM'S KITCHEN'S PORK LOIN WITH ROAST APPLES AND CIDER
A perfect Sunday roast with a twist - Tom Kitchen's recipe for pork loin results in perfect crackling and tender meat, with the unusual side of delicious tender, roast Granny Smith apples, crisp onions and zingy apple sauce.
Provided by olivemagazine
Time 1h20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/fan 160c/gas 4. Heat a large ovenproof casserole or pan on a medium heat and add the oil. Season the pork then sear quickly on all sides. Turn the heat down and keep cooking the pork fat-side down so that it starts to render down and go crisp (about 10-15 minutes). Roughly chop 2 of the onions and put around the pork with 2 sprigs of rosemary. Transfer the dish to the oven for 40 minutes (stirring the onions occasionally).
- Cut 5 apples into quarters, core and peel (keep the trimmings for later). put the apple segments in a small ovenproof pan and add 25g butter. Fry until golden on all sides. Add half the sugar, cook until caramelised, then put in the oven for the last 10 minutes of the pork's cooking time.
- Finely slice the remaining onion and put in a pan with 15g butter and the thyme. season and cook for 10-15 minutes until caramelised to a dark golden brown.
- Peel and core the rest of the apples, then roughly chop them along with the peeled trimmings from the other apples. heat a pan with 20g butter. add the chopped apple and peel, the rest of the sugar and a sprig of rosemary. Cover, and sweat for 5-10 minutes then add the lemon juice. Reduce the apple until thick, discard the rosemary, then blend to a purée and pass through a fine sieve.
- Take the pork out to rest. pour the cider into the casserole and boil to reduce by ⅔. Add the stock and reduce again by half. Sieve and add 1 tbsp apple purée to thicken the sauce.
- Heat the caramelised onion and the rest of the apple purée separately. Slice the pork into 4 cutlets, pour the sauce over and serve with the roast apples, the onions and the apple purée.
APPLE CIDER ROASTED PORK LOIN
Easy recipe for apple cider roasted pork loin, made by baking a garlic stuffed pork loin roast with hard apple cider and ripe apples. Served with an apple cider gravy sauce.
Provided by Layla Pujol
Number Of Ingredients 20
Steps:
- Pre-heat oven to 400F.
- Mix the seasoning rub ingredients together in a small bowl.
- Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn't tied, use cooking twine to tie the meat.
- Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables.
- Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
- Bake at 400 F for 30 minutes.
- Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
- Let the pork loin rest for about 10 minutes before cutting and serving.
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
SAGE AND CIDER PORK ROAST
Steps:
- Heat oven to 400 F with rack arranged in the middle.
- Use a knife or back of a spoon to scape and mash minced garlic and salt together until a paste is formed. Mix in cracked black pepper.
- Trim the silverskin from the pork loin. Rub the garlic paste evenly over all sides of the pork loin.
- Heat olive oil in a cast iron pan. Add in the pork roast and sear on all sides until it's a deep golden-brown and easily releases from the pan, about 4 to 6 minutes per side. Once all the sides have browned, transfer the pork loin to a plate.
- Turn off the heat but keep pan on the stove. Add butter, onion, apples, apple cider, sage, and rosemary to the pan. Drizzle with maple syrup.
- Return pork loin to the pan on top of the onion, apple, and herb mixture. Pour in any accumulated juices from the plate.
- Transfer the cast iron pan and it's contents to the oven. Roast the pork loin for one hour until an instant read thermometer inserted into the thickest part of the pork reads 145 F.
- Remove pork loin from the oven and let it rest for 20 minutes.
- Slice the pork loin and serve with the onion, apples, and pan sauce.
Nutrition Facts :
APPLE CIDER PORK ROAST
Sweet and savory pork recipe with a subtle apple flavor.
Provided by rschlueterz
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 2h28m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a large roasting pan with butter.
- Combine potatoes, apples, carrots, and sweet onion in the bottom of the roasting pan and sprinkle with rosemary.
- Season roast with salt and pepper on all sides and rub with sage. Dust with flour on all sides.
- Heat 2 tablespoons oil in a large skillet over medium-high heat and brown roast on all sides, about 2 minutes per side. Add roast to the pan.
- Combine hard apple cider, apple cider vinegar, 1/4 cup oil, and honey in a bowl and whisk well; pour over roast and vegetables. Cover with a lid or aluminum foil.
- Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until an instant-read thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 1 hour more. Remove from oven, cover, and allow to rest for 30 minutes.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 62.9 g, Cholesterol 126.5 mg, Fat 18.1 g, Fiber 5.9 g, Protein 48.9 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 21.5 g
CIDER-BRAISED PORK LOIN
Caramelized apples top this cider-glazed pork loin and ribs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
- Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
- Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
- Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
- Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
- Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
- If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
- Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.
HARD CIDER ROASTED PORK LOIN
Provided by Amber Link
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 F.
- Heat olive oil a large Dutch oven, or other heavy-bottomed lidded pot over medium-high heat.
- Add the onions and whole garlic cloves and cook 3-4 minutes per side until browned and remove from the pan.
- Season pork roast liberally with the salt, pepper, and thyme, then place in the pot. Brown the pork for 4-5 minutes on one side, then repeat for the 3 remaining sides. Remove the pork and set aside.
- Add the cider to the pot and whisk to release the browned bits. Then, add the pork, onions, garlic, apples, and thyme springs back to the pan.
- Place the lid on the pot and bake at 325 F for 1 hour.
- Remove the roast from oven and let sit for 15 minutes before slicing, then serve alongside the apples, onions, garlic, and additional sauce. Enjoy!
MAPLE-DIJON-CIDER PORK TENDERLOIN
1 skillet and 30 minutes is all it takes to make Maple-Dijon-Cider Pork Tenderloin. Saucy and succulent, this scrumptious gluten-free dinner recipe will knock your socks off.
Provided by Iowa Girl Eats
Categories 30 minute meal, entree, light and healthy, sauce, skillet dinner
Yield serves 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Pat pork tenderloin dry with paper towels then season all over with seasonings.
- Heat a thin layer of high heat cooking oil in a 11-12" cast iron skillet over medium-high heat. Sear pork tenderloin for 1-2 minutes on all four sides, or until golden brown on each side, then place the entire skillet into the oven and roast until the internal temperature reaches 140 degrees, 8-15 minutes. Transfer the pork tenderloin to a cutting board to rest while you make the pan sauce.
- Place skillet back over medium-high heat being VERY CAREFUL with the skillet handle as it will be extremely hot from the oven (I keep a hot pad on the handle so I don't forget it's hot.) Add hard apple cider, maple syrup, and dijon mustard to the skillet then whisk to combine and simmer until sauce is slightly reduced, 5 minutes. Stir together water and cornstarch in a small bowl then pour into skillet and whisk to combine. Continue to simmer while occasionally whisking until sauce is thickened and glossy, 3-4 more minutes. Pour sauce through a fine mesh strainer or use a skimmer to remove any burnt herbs or bits if desired. Slice pork then serve with pan sauce.
CIDER ROASTED PORK TENDERLOIN
Steps:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup.
- With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture.
- Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450 degrees.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade.
- Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
- Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees.
- Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.
MAPLE CIDER BRINED ROASTED PORK LOIN WITH APPLE CHUTNEY
Pork loin roast has a reputation for being dry and boring, but this cider and maple brine makes this Roasted Pork Loin anything but. It stays nice and moist, and the flavors pop when paired with the mustard-seed speckled apple chutney.
Provided by Katie Webster
Categories Main Course
Time 6h30m
Number Of Ingredients 21
Steps:
- Brine pork: Whisk cider and ½ cup maple syrup maple syrup in a medium saucepan, Add bay leaves, rosemary sprig and cinnamon and place over high heat. Bring to a simmer, stirring occasionally. Stir in salt until dissolved and remove from the heat. Stir in ice. Brine should be room temperature or colder.
- d="instruction-step-2″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">2. Tie pork with butchers twine in several places to hold a round shape if desired. Place pork in a deep bowl or re-sealable bag set in a bowl. Transfer the cider brine mixture to the bowl or bag to cover the pork. Reseal bag if using. Refrigerate 4 to 6 hours.
- nstruction-step-3″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">3. Make Chutney: Melt butter in a medium saucepan over medium heat. Add shallot, and cook, stirring often until fragrant and starting to brown, 30 to 90 seconds. Add vinegar, 2 tablespoons maple syrup, mustard seeds and salt. Increase heat to high and bring to a simmer, stirring often. Add apples, stir to coat, cover and bring to a simmer. Reduce heat to medium-low and simmer, covered, stirring occasionally until the apples soften and start to break down 4 to 6 minutes.
- uction-step-4″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">4. Sugar Rub and Roast Pork: Preheat oven to 425 degrees.
- on-step-5″ class="MsoListParagraphCxSpMiddle" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">5. Remove pork from the brine, discard brine, and pat pork dry with paper towels. Mix maple sugar, butter and mustard in a small dish. Add the remaining ½ teaspoon chopped rosemary, pepper and salt and stir to make a paste. Spread the paste over the pork and set in a small roasting pan.
- ep-6″ class="MsoListParagraphCxSpLast" style="margin: 0in 0in 0.0001pt 0.5in;font-size: 12pt;font-family: Cambria, serif;color: #000000;text-indent: -0.25in">6. Roast pork until a thermometer inserted into the center of the roast reaches 125 degrees F, 38 to 45 minutes. See note. Let rest on a carving board 15 minutes before removing twine and slicing. Serve with the warm chutney.
Nutrition Facts : ServingSize 4 ounces pork 1/4 cup chutney, Calories 272 calories, Sugar 18 g, Fat 8 g, SaturatedFat 3 g, Carbohydrate 21 g, Fiber 2 g, Protein 31 g
CIDER-ROASTED PORK LOIN
I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.
Provided by Vitameatavegamin Gi
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
- Remove from heat; cool.
- Pour brine into a 2 gallon zip-loc plastic bag.
- Add pork; seal.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Preheat oven to 350 degrees.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
- Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
- Set aside.
- Remove pork from bag; discard brine.
- Place pork on rack of a broiler pan coated with cooking spray.
- Lightly coat pork with cooking spray.
- Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
- Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
- Remove from oven; baste with remaining cider reduction.
- Let stand 10 minutes before slicing.
CIDER-ROASTED PORK TENDERLOINS
Provided by Ina Garten
Categories main-dish
Time 8h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
- Preheat the oven to 450 degrees.
- Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.
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.
PORK FILLET IN CIDER RECIPE
Pork and cider is a classic combination. These ingredients work beautifully as a hotpot with mustard, apple and thyme and a layer of crisp roast potatoes on top.
Categories Main meal
Time 2h15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C, gas mark 4. Heat the oil in a large frying pan and fry the onion for 3-4 minutes, then remove and set aside. Toss the pork in the seasoned flour and fry until browned, then return the onions to the pan. Add the stock cube, 100ml water and mustard, and gradually blend in the cider. Bring to the boil and add the thyme and apple wedges.
- Place a thin layer of potatoes in the base of a casserole dish, top with half the pork, add half the remaining potatoes and season. Repeat the layers finishing with potatoes, then season and dot with butter. Cover and bake for 1 hour 30 minutes.
- Remove the lid and cook for a further 30 minutes until golden.
Nutrition Facts : Calories 512 calories, Carbohydrate 48.1 g, Fat 15.4 g, Fiber 4.2 g, Protein 45.3 g, SaturatedFat 4.2 g, Sodium 1.4 g, Sugar 10.3 g
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