Cranberry Bbq Pork With Squash And Apples Food

PORK WITH SQUASH AND APPLES

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

STUFFED DELICATA SQUASH

Steps:

• Preheat oven to 375°F.
• Rub 1 tablespoon of the olive oil over the cut side of each squash half and season with salt and pepper. Place cut side down on a lightly greased baking sheet. Roast for 25-30 minutes until the squash is fork tender and starting to caramelize/turn golden brown around the edges.
• While squash roasts, place a large skillet over medium-high heat.
• Add the remaining tablespoon of olive oil to the pan along with the ground pork and cook until browned, breaking up with a spatula as it cooks.
• Once browned, add the leeks, fennel and apple to the pan. Reduce the heat to medium, stir to combine and cook until slightly softened, about 5 minutes.
• Add the cranberries and fresh sage, cook until cranberries are just heated through, about 2 minutes.
• Season to taste with salt and pepper.
• Spoon the filling into each roasted squash half and serve.

CRANBERRY BBQ PULLED PORK

Steps:

• Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

STICKY PORK WITH CRANBERRIES

Steps:

• Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
• Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.

PORK CHOPS WITH APPLES & CRANBERRIES

Steps:

• In a large skillet, heat butter over medium heat.
• Add onions and sauté for 4 to 6 minutes, until lightly browned.
• Remove onions to a plate and set aside.
• Add vegetable oil to the skillet.
• Sprinkle pork chops with salt and pepper then dredge in flour.
• Brown the pork chops for about 2 minutes on each side.
• Return the onions to the skillet making a layer over the chops.
• Meanwhile, combine chopped apples with lemon juice, apple cider, brown sugar, and cinnamon.
• Pour the apple mixture over the pork chops and onions and bring to a simmer.
• Reduce heat to medium-low and simmer, uncovered, for 5 minutes.
• Cover and simmer for 20 minutes.
• Stir in cranberries and continue cooking for 2 minutes longer.

PORK MEDALLIONS WITH CRANBERRIES AND APPLES

Steps:

• Combine first 7 ingredients in a small bowl and stir well.
• Cut pork crosswise into 8 pieces.
• Flatten each piece to 3/4-inch thick using a meat mallet or rolling pin.
• Coat each piece with flour, shaking off excess.
• Heat 3 teaspoons olive oil in a large non-stick skillet coated with cooking spray over medium-high heat.
• Add pork and saute 2 1/2 minutes on each side or until browned.
• Remove from pan.
• Add 1 teaspoon oil to pan.
• Add onion, cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently.
• Return pork to pan; add juice mixture, apple and cranberries.
• Bring to a simmer, cover and cook 3 minutes or until cranberries pop and pork is cooked through, stirring occasionally.
• Garnich with sage sprigs.

BUTTERNUT SQUASH WITH APPLE AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

PORK ROAST WITH APPLE

Steps:

• Cut apple in half.
• Slice one half fairly thin and put on the bottom of a roaster.
• Place the pork roast on top of the sliced apples.
• Slice second half of apple thinly and put on top of the pork roast.
• Slice onion into rings and put on top and around the roast.
• Mix remaining ingredients and pour over the pork roast.
• Put pork roast into the oven at 325F.
• Every half hour or so baste the roast with the juices.
• Cook for as long as the roast is big.
• Take out and let rest approximately 15 minutes before cutting.

SPICED PORK CHOPS, SQUASH AND APPLES

Steps:

• In 13 x 9-inch baking pan, place pork chops in one half of pan. Arrange apple quarters and squash wedges in other half of pan.
• In a small bowl, combine apple juice, maple syrup, cinnamon and nutmeg; pour over chops, apples and squash.
• (If freezing, freeze meat/veggies and sauce separately. Thaw when ready to bake, then continue steps below).
• Cover pan with aluminum foil wrap and bake at 350 degrees for 1 hour.
• Remove foil and baste with pan juices. Bake uncovered for another 15 minutes.
• Serve with cooked brown rice.

CRANBERRY-APPLE PORK CHOPS

Steps:

• Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.