Cranberry Apricot Pork Roast Food

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PORK RIB ROAST WITH CRANBERRY-APRICOT STUFFING



Pork Rib Roast with Cranberry-Apricot Stuffing image

The WOW factor comes built into this glorious roast. The fall flavors are fabulous and so are the Frenched ribs. It's an elegant adventure in home cooking that invites everyone to just dig in.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons cognac or other brandy
3 tablespoons water
1/3 cup dried cranberries
1/3 cup dried apricots, coarsely chopped
1/4 cup whole almonds, toasted and chopped
1 medium shallot, minced
3 tablespoons unsalted butter, softened
1 teaspoon fennel seeds, toasted and crushed
1/2 teaspoon kosher salt, plus additional for seasoning
Freshly ground black pepper
1 (6-rib) center-cut pork roast, backbone removed and ribs Frenched, about 4 pounds after trimming)
2 tablespoons vegetable oil
1 cup creme fraiche or sour cream
1/2 cup Dijon mustard

Steps:

  • Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
  • With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
  • Preheat the oven to 350 degrees F.
  • Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
  • Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
  • Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

CRANBERRY APRICOT PORK ROAST



Cranberry Apricot Pork Roast image

This is a sweet/savory pork raost recipe for the slowcooker, but I suppose could be adapted to the oven. The carrots are optional but they do go very well with the sauce.

Provided by Parsley

Categories     Pork

Time 8h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 -5 lbs boneless pork roast, I usually use center cut loin but whatever boneless is OK
1 (15 ounce) can whole berry cranberry sauce, NOT jellied
1/2 cup apricot preserves
1/2 cup apple juice, can use cider
1 (1 ounce) envelope onion soup mix
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon ground cloves
1/4 teaspoon crushed dried rosemary
1 lb carrot, peeled and sliced (optional)

Steps:

  • If using the carrots, place them on the bottom of your slowcooker.
  • Next, put the boneless pork roast in the slowcooker.
  • In a small bowl, whisk together all remaining ingredients until well-blended.
  • Pour sauce mixture over pork.
  • Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

Nutrition Facts : Calories 667.8, Fat 21.9, SaturatedFat 7.8, Cholesterol 195.2, Sodium 560.4, Carbohydrate 50.5, Fiber 1.2, Sugar 40.1, Protein 65.4

CRANBERRY-APRICOT STUFFED PORK CHOPS



Cranberry-Apricot Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1/4 cup dried cranberries
1/4 cup dried apricots, coarsely chopped
2 rounded tablespoons whole almonds, toasted and chopped
1 tablespoon unsalted butter, softened
1/4 teaspoon fennel seeds, toasted and crushed
1 medium shallot, minced
Kosher salt and freshly ground pepper
Four 2-inch-thick rib pork chops
3 tablespoons vegetable oil
1/4 cup Calvados, Cognac, or brandy
1 cup chicken broth, homemade or low-sodium canned
1/2 cup heavy cream
2 teaspoons Dijon mustard

Steps:

  • Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.

CRANBERRY GLAZED PORK ROAST



Cranberry Glazed Pork Roast image

Meet the Cook: Many pork recipes were too spicy for me, so I decided to try this sweeter alternative. That was 18 years ago, and it became a family favorite. It tastes great the day after in a cold sandwich, too. Today, our two daughters make this roast often. We also have eight grandchildren and 25 great-grandchildren. -Madeline Strauss, Clinton Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 teaspoon salt
1/2 teaspoon pepper
1 boneless rolled pork loin roast (3 pounds)
1 cup jellied cranberry sauce
1/2 cup orange juice
1/4 cup packed brown sugar

Steps:

  • Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

Nutrition Facts : Calories 293 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 354mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 1g fiber), Protein 33g protein.

APRICOT AND PECAN-STUFFED PORK LOIN ROAST



Apricot and Pecan-Stuffed Pork Loin Roast image

Posted in response to a request. This sounds great! Pork with a stuffing of apricots, dates and pecans and a bourbon cream sauce. YUMMY!!

Provided by Kimke

Categories     Pork

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

1 cup dried apricot
1/2 cup chopped dried dates
1/2 cup pecans
1 clove garlic
3/4 teaspoon salt (divided use)
1/4 teaspoon fresh ground pepper
4 tablespoons freshly chopped thyme (divided use)
4 tablespoons molasses (divided use)
4 tablespoons peanut oil or 4 tablespoons vegetable oil (divided use)
5 lbs boneless pork loin roast, halved
1 cup Bourbon
1 cup chicken broth
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F.
  • Coarsely chop apricots, dates, pecans, garlic, 1/2 teaspoon salt and pepper in a food processor.
  • Add 2 tablespoons thyme, 1 tablespoon molasses and 2 tablespoons oil.
  • Process until mixture is finely chopped, but not smooth.
  • To butterfly the roast, make a lengthwise cut down the center of each roast half, cutting to, but not through, the bottom.
  • Starting from the cut that was just made, slice horizontally toward one side, stopping 1/2 inch from edge.
  • Repeat with other roast half.
  • Open each half and flatten to a ½-inch thickness using a meat mallet or rolling pin.
  • Spread apricot mixture evenly over pork.
  • Roll each half, jellyroll fashion, starting with long side.
  • Secure with string.
  • Place both rolls, seam side down, in a shallow roasting pan.
  • Brush with remaining 2 tablespoons oil and sprinkle with remaining thyme.
  • Bring bourbon, broth and remaining 3 tablespoons molasses to a boil in a large saucepan.
  • Remove from heat.
  • Carefully ignite bourbon mixture with a long match.
  • When flames die, pour over rolls.
  • Bake 1 to 11/2 hours, or until meat thermometer inserted in thickest portion registers 160 F.
  • Remove pork from pan and keep warm; reserve drippings.
  • Pour reserved drippings in a small saucepan.
  • Add cream and remaining salt.
  • Cook over medium-high heat, stirring constantly, until slightly thickened.
  • Slice pork and serve with sauce.

SLOW COOKER CRANBERRY PORK ROAST



Slow Cooker Cranberry Pork Roast image

This is a slow cooker recipe that my sweet mother-in-law gave to us and is absolutely wonderful!

Provided by gtmecheng

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 6h20m

Yield 4

Number Of Ingredients 9

1 (1 1/2-pound) boneless pork loin roast
1 (16 ounce) can jellied cranberry sauce
¼ cup white sugar
½ cup cranberry juice
1 teaspoon dry mustard
¼ teaspoon ground cloves
salt to taste
2 tablespoons cold water
2 tablespoons cornstarch

Steps:

  • Place pork roast in a slow cooker. Mash cranberry sauce in a bowl; stir in sugar, cranberry juice, mustard, cloves, and salt. Pour cranberry mixture over pork roast.
  • Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
  • Skim fat from cranberry mixture in slow cooker. Measure 2 cups of cranberry mixture, adding water if necessary. Pour into saucepan and bring to a boil. Whisk cold water with cornstarch until pasty; pour into cranberry mixture. Cook and stir until thickened, 5 to 10 minutes. Serve alongside pork.

Nutrition Facts : Calories 459.8 calories, Carbohydrate 64.2 g, Cholesterol 79.6 mg, Fat 9.7 g, Fiber 1.2 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 84.4 mg, Sugar 58.7 g

CRANBERRY-APRICOT PORK TENDERLOINS



Cranberry-Apricot Pork Tenderloins image

A cranberry and apricot stuffing wonderfully complements pork tenderloin. This is an elegant entree that you can pull together in no time. -Joann Brown, Los Alamos, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 7

1 cup dried cranberries
1 cup chopped dried apricots
3 tablespoons water
2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

  • In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.

Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

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From fooddiez.com


CRANBERRY PORK ROAST RECIPE - HOLIDAY RECIPES AT WOMANSDAY.COM
In a 5- to 6-quart slow cooker, combine the cranberry sauce, onion, nectar, sugar, apricots, vinegar, mustard, crushed red pepper, and 1 teaspoon salt. Add pork and turn to coat. Add pork and turn ...
From womansday.com


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