SLOW COOKER PORK LOIN ROAST RECIPE
This easy Slow Cooker Pork Loin roast includes a flavorful garlic herb rub, and is slow cooker in apple juice for extra flavor! It is fall apart tender with minimal effort!
Provided by Ashley Fehr
Categories Main Course
Time 8h10m
Number Of Ingredients 8
Steps:
- Trim fat off around pork loin if desired.
- Combine seasoning salt (if you are reducing your salt intake, use only 1 tablespoon), garlic powder, Italian seasoning, mustard, onion powder and pepper. Rub all over pork loin.
- Place pork loin in 4-6 quart slow cooker and add apple juice. Cover and cook on low for 8 hours (or high for 4 hours). *See notes below to cook from frozen.
- Shred pork or remove from slow cooker and cool for 15-20 minutes to slice.
- Optional: add barbecue sauce or other sauces and serve as desired.
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Protein 25 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 579 mg, Sugar 1 g, ServingSize 1 serving
ROAST PORK & APPLES
Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking
Provided by Lulu Grimes
Categories Main course
Time 2h50m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
- Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
- While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.
Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium
ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
- Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
EASY PORK ROAST
A simple, savory recipe for pork shoulder roast that you can put in the oven and forget about until it's time to eat. Can be served over rice.
Provided by MsBee
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 5h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- In a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. Place roast into a large roasting pan. Pour beans, beer, and tomatoes over roast. Arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
- Cover, and bake for 4 hours. Raise the temperature to 425 degrees F (220 degrees C), and roast 1 hour more.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 38.5 g, Cholesterol 89.5 mg, Fat 22 g, Fiber 6.5 g, Protein 30.8 g, SaturatedFat 7.9 g, Sodium 528.3 mg, Sugar 7.1 g
PORK ROAST WITH APPLE
I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.
Provided by Bunsby
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
PORK ROAST WITH APPLE MUSTARD GLAZE
Steps:
- Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
- Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
- In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
- After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).
SUNDAY PORK ROAST
Sunday Pork Roast is an easy to make comfort food that is hearty, filling, and can easily feed the whole family for Sunday dinner. This recipe includes instructions for a classic oven braise as well as cooking in a slow cooker or Instant Pot.
Provided by Rachel Farnsworth
Categories Main Dish
Time 3h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven.
- Roast, uncovered, in the 450 degree oven for 30 to 45 minutes. Reduce the oven temperature to 350 degrees and continue cooking an additional 1 hour.
- Remove roast from oven and place the onion chunks, carrots, and potatoes around the meat. Pour apple juice on vegetables. Season vegetables with salt and pepper. Place rosemary sprig on top.
- Cook an additional 1 to 1 1/2 hours, or until vegetables are tender and meat shreds easily with a fork. Season vegetables with additional salt and pepper to taste and serve hot.
Nutrition Facts : Calories 414 kcal, Carbohydrate 40 g, Protein 31 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 93 mg, Sodium 966 mg, Fiber 6 g, Sugar 15 g, ServingSize 1 serving
PULLED PORK (SLOW COOKER)
This is my go-to pulled pork recipe! It's super easy to make, amazingly tender, and deliciously flavorful. Put it in the slow cooker in the morning and come home to a dinner that's practically ready after work.
Provided by Jaclyn
Categories Main Course
Time 10h25m
Number Of Ingredients 12
Steps:
- In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
- Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
- In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
- Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
- Cover slow cooker and cook on low heat 8 - 10 hours.
- Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
- Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
- Serve in buns with coleslaw if desired.
Nutrition Facts : Calories 338 kcal, Carbohydrate 31 g, Protein 27 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 1921 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
APPLE PORK ROAST
"This is a delicious way to make a pork roast, and it's my husband's favorite. The gravy is very tasty without all of the fat." Florence LaPointe - Dryden, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
PORK WITH APPLE-CREAM SAUCE
Fix this easy pork entree from Margaret Lowenberg of Kingman, Arizona and sit down to a savory, satisfying meal.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
Nutrition Facts : Calories 400 calories, Fat 16g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 903mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
APPLE CRANBERRY PORK ROAST
Make and share this Apple Cranberry Pork Roast recipe from Food.com.
Provided by weekend cooker
Categories Pork
Time 6h20m
Yield 1 pork tenderloin, 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown roast on all sides in skillet in canola oil, and place in slow cooker. Add remaining ingredients.
- Cover, and cook on low 6-8 hours.
SAGE PORK ROAST WITH APPLE PORK GRAVY
Apple and sage make a perfect flavor combination for pork. Savor the delicious gravy over mashed potatoes.
Provided by McCormick
Categories Entrees,
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan.
- Roast 1 1/4 hours or until desired doneness, basting with pan juices every 20 minutes. Transfer pork to cutting board. Cover loosely with foil. Let stand 15 minutes before slicing.
- Mix 2/3 cup of the juices from roasting pan and 1 1/3 cups water (or enough liquid to measure 2 cups) in medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. Serve with pork roast.
Nutrition Facts : Calories 213 Calories
DELICIOUS AND EASY TO MAKE SMOKED PORK SHOULDER ROAST RECIPE
This great recipe for smoked pork shoulder roast is a wonderful way to get your protein and satisfy those hunger pains. This dish will be ready in about 8 hours from start to finish, depending on the size of your roast. You can serve this with mashed potatoes and vegetables or enjoy it on its own! Get ready for a delicious mouth-watering meal that you can make right at home!
Provided by Joyce Marrero
Categories Main Dishes
Time 8h40m
Number Of Ingredients 6
Steps:
- 1. Prepare your smoker according to the manufacturer's instructions. Once the smoker has smoked for 5 to 10 minutes, set the heat to 250 degrees. 2. While the smoker is getting ready, coat the pork shoulder roast in olive oil and then cover in the dry rub mixture. Next, rub the seasonings into the meat, making sure to coat the entire surface. 3. Place your pork shoulder roast on one side of the grate in the smoker. On the other side, you'll want to place an aluminum foil 8" pan filled with water. Smoke the meat for 4 hours, keeping the temperature between 250 to 275 degrees. 4. Combine the apple juice and apple cider vinegar in a spray bottle and spray the roast down every hour for the first 4 hours of smoking. 5. Once the roast has smoked for 4 hours and reached an internal temperature of at least 145, wrap the roast in aluminum foil and continue to smoke for another 4 hours or until the internal temperature reaches 200 degrees. You can pull the meat anywhere from 195 to 205 degrees. 6. Allow the meat to rest in the aluminum foil for at least 20 minutes before serving. 7. To serve, you can use two forks to shred the meat. You can serve the meat with or without sauce.
Nutrition Facts : Calories 1080 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 327 milligrams cholesterol, Fat 79 grams fat, Fiber 0 grams fiber, Protein 84 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 248 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 43 grams unsaturated fat
PORK CROWN ROAST WITH APPLE-PECAN STUFFING
Serve a show-stopper with this Pork Crown Roast with Apple-Pecan Stuffing. A pork crown roast is the perfect centerpiece for your potluck or dinner spread. Fortunately, this recipe is just as easy as it is gorgeous!
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
- Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
- Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
- Cut meat into 1-rib portions. Serve with stuffing and apple gravy.
Nutrition Facts : Calories 580, Fat 31 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 125 mg, Sodium 1390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 43 g
EASY PORK ROAST IN APPLE JUICE
This pork roast is extremely flavorable and in its cooking liquid, it freezes well. I especially like its versatility--it can be pulled and become barbecue pork, or it can be sliced and become the meat for a teriyaki stirfry or the meat in a rice/vegetable bowl. From freezer to table, the meat from this recipe is great for a...
Provided by Ruth Ann Vokac
Categories Pork
Time 3h15m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees.
- 2. On top of the stove with medium temperature, add oil to a dutch oven (with a lid) and add the diced onions and peppers. Sauté the vegetables for about 5 minutes until soft.
- 3. Rub the pork roast liberally with a pork seasoning mixture. (Or make a rub by mixing as desired: 1-2 Tbsps. brown sugar, and 1 tsp. salt, and 1/2 tsp. each paprika, cumin, onion powder, garlic powder, and 1/4 tsp. pepper, and a pinch of cayenne pepper.)
- 4. Set the roast with the rub on the sautéd onions and peppers. Add the apple juice.
- 5. Cover the dutch oven with the lid and put into the oven. Set the timer for 1 hour.
- 6. After an hour, check the liquid level. Add water if necessary to maintain the original liquid level. Turn the oven down to 275 degrees. Set the timer for one hour.
- 7. After the second hour, check the liquid level again and add water if necessary to maintain the original liquid level. Maintaining 275 degrees, roast for 1 more hour.
- 8. After the roast has been in the oven for 3 hours, remove the pot from the oven and allow to set for 15 - 30 minutes.
- 9. The roast is now ready to pull or slice: Remove any fat that is visible. Pull or slice and add meat to the cooking liquid for serving. (Or put roast and cooking liquid in a plastic container and refrigerate the roast whole in the cooking liquid and slice when cold. Discard any congealed fat.)
- 10. Note: I usually freeze serving sizes of sliced meat and cooking liquid. In the cooking liquid, this meat freezes and warms well!!
- 11. Serve warmed pork with teriyaki or barbecue sauce as desired.
EASY 4-INGREDIENT PORK ROAST
Steps:
- Gather the ingredients.
- Preheat the oven to 425 F. Place a rack in a shallow, foil-lined roasting pan or 13 x 9 x 2-inch baking pan.
- Place the pork loin roast on the rack and rub all sides of the pork with the cut sides of the pieces of garlic. Sprinkle all sides of roast evenly with the seasoned salt and freshly ground black pepper.
- Roast the pork uncovered for about 20 to 25 minutes per pound, or until the internal temperature of the roast when using an instant-read thermometer is at least 145 F.
- Tent the roast loosely with foil and let it rest for 10 to 15 minutes before slicing.
- Slice and serve with your choice of sides. Enjoy.
Nutrition Facts : Calories 546 kcal, Carbohydrate 0 g, Cholesterol 227 mg, Fiber 0 g, Protein 75 g, SaturatedFat 8 g, Sodium 321 mg, Sugar 0 g, Fat 25 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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- Cut 6-8 3 inch slits in pork roast. In each slit, place an apple slice. Combine spices and rub all over pork.
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- OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)To make the pork roast, heat olive oil in a large pot over high heat.
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- For glaze, combine rhubarb, apple juice concentrate, and food coloring (if desired), in a small saucepan. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until the rhubarb is very tender. Press the rhubarb mixture through a sieve into a small bowl, pressing out liquid with the back of a spoon; discard the pulp. Return the rhubarb liquid to the saucepan. Return to boiling; reduce heat. Simmer, uncovered, for about 5 minutes or until the glaze is reduced to 1/2 cup. Remove from heat; stir in honey. Remove 1/4 cup of the glaze to use for basting. Set aside the remaining glaze until ready to serve.
- Meanwhile, trim fat from meat. Insert an oven-going meat thermometer into the center of the roast, making sure tip does not touch bone.
- For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place the meat, bone side down, on grill rack over the drip pan. Cover and grill for 1 1/4 to 2 hours or until a thermometer registers 150 degrees F, brushing occasionally with the 1/4 cup glaze during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Grill as above.) Discard the glaze after basting.
- Remove the meat from the grill. Cover with foil; let stand for 15 minutes before slicing. (The meat's temperature will rise 10 degrees F during standing.) Slice the meat. Reheat the reserved glaze and serve with the meat.
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- Plan ahead, this recipe brines overnight and cooks all day, but it’s well worth the time for these delicious flavors.
- In a large saucepan, combine all the brine ingredients with 2 cups water and bring to a simmer over medium heat. Simmer until the salt and sugar have dissolved.
- Pour over the pork butt in a food-safe bucket or food storage container. Be sure the pork is fully submerged in the brine. Cover and refrigerate overnight.
- When ready to cook, set Traeger temperature to 225℉ preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. Grill: 225 ˚F.
- While the grill preheats, remove the pork roast from the brine and reserve the liquid. Using a meat injector, inject the pork with some remaining brine about every 2 inches across the entire roast.
- Generously season the roast on all sides with the Traeger Pork & Poultry Rub. Put the pork roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.
- Increase the grill temperature to 250℉, and place the pan directly on the grill grate. Continue to cook for 6 to 8 additional hours or until an instant-read thermometer inserted into the thickest part, but not touching the bone, registers 204℉ to 206℉.
- With your hands, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl.
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