THE ULTIMATE PORK CROWN ROAST
Provided by Tyler Florence
Categories main-dish
Time 5h45m
Yield 12 to14 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
- In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
- Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
- Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
- Fill the cavity with Apple Pecan Stuffing.
- Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.
FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
- Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
- Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
- For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
- To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.
PECAN-COATED ROAST LOIN OF PORK
Steps:
- Rub the pork loin with olive oil, making sure that it is well covered. Combine the sage, thyme, garlic, salt, pepper and brown sugar in the bowl of a food processor or blender and pulse until you have a thick paste. You may have to add a drizzle of olive oil to get it started. Slather the paste all over the pork loin, cover it with plastic wrap, and refrigerate it over night.
- Preheat the oven to 400 degrees. Place the pecans in the bowl of a food processor or blender and pulse until they are finely chopped. Roll the pork loin in the crushed pecans and place it in a roasting pan. Make a tent of aluminum foil and arrange it over the pork loin, covering the nuts completely so they won't char.
- Roast for 30 minutes; then lower the heat to 350 degrees and continue to roast. After 1 hour and 20 minutes, remove the aluminum foil and continue to roast until the pork is done, approximately 20 minutes more. Serve hot.
TUSCAN PORK ROAST
Everyone's eager to eat after the wonderful aroma of this roast tempts us all afternoon. This is a great Sunday dinner with little fuss. Since I found this recipe a few years ago, it's become a favorite with our seven grown children and their families. -Elinor Stabile, Canmore, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 157mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein.
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
CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING
A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).
Provided by Dee514
Categories Pork
Time 3h55m
Yield 10-14 serving(s)
Number Of Ingredients 25
Steps:
- Place pork roast in roasting pan, resting on bone tips (like a rack).
- Insert a meat thermometer into the thickest part of the meat.
- Roast, uncovered, at 325°F for 1 1/2 hours.
- In a medium skillet, heat vegetable oil.
- Sauté onions and celery until onions are golden.
- Transfer to a large bowl.
- Add remaining ingredients and toss well.
- Remove roast from oven; drain off excess fat.
- Turn roast right side up (bones facing up), and replace in pan.
- Fill cavity with stuffing.
- Spoon the rest of the stuffing into a greased baking dish.
- Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
- Let roast stand 15 minutes, prior to slicing.
- Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
- Add apples; saute until apples are tender but still hold shape, about 10 minutes.
- Add sage, thyme and allspice; saute for another minute.
- Add to sausage.
- Stir in stuffing mix.
- Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
- Fill center of crown roast of pork with stuffing (following above directions).
- Transfer remaining stuffing to prepared dish.
- Cover with foil and bake until heated through, about 40 minutes.
APRICOT AND PECAN-STUFFED PORK LOIN ROAST
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
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.
SAUSAGE-STUFFED PORK ROAST
I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
BOURBON PECAN PORK ROAST
Make and share this Bourbon Pecan Pork Roast recipe from Food.com.
Provided by BlueHyacinth
Categories Pork
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
- Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
- Cook 30 minutes.
- Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
- Combine the bourbon, sugar and 1/4 tsp salt.
- Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
- After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
- Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
- Five minutes before the meat is done, sprinkle with pecans.
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- Meanwhile, in a large skillet, saute onions in 1 tablespoon of butter for 1 minute. Add orange juice and bay leaf; cook and stir over medium-high heat until thickened, about 4 minutes. Add the cranberry sauce, broth, pecans and vinegar; cook and stir until slightly thickened, about 5 minutes. Reduce heat; stir in the salt, pepper, sugar and remaining butter until butter is melted. Discard bay leaf.
- Remove 1/4 cup sauce and stir in preserves; spoon over roast. Set remaining sauce aside. Bake 20-25 minutes longer or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing. Serve with reserved sauce.
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