ROAST PORK LOIN WITH APPLESAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
- Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
- Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
- Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
- Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
- Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
- Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.
DAD'S BASIC MOIST PORK ROAST
This is the best and most basic way to ensure a juicy, perfectly-cooked pork roast every time. This recipe really requires a good thermometer -- either a $10 instant-read type or, even better, the type that pierces the meat and stays in place while connected to an outside-the-oven monitor. If you can swing that, then try your favorite marinade or rub on this recipe. Use your imagination on the rubs and marinades, but ensure you bring your roast directly from the fridge to the roasting pan -- Dad's recipe works best that way.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 4
Steps:
- Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
- Preheat an oven to 475 degrees F (245 degrees C).
- Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
- Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
- Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 0.7 g, Cholesterol 78.6 mg, Fat 10.8 g, Fiber 0.3 g, Protein 27.2 g, SaturatedFat 2.5 g, Sodium 367.3 mg
APPLESAUCE PORK LOIN
I sampled this tasty pork roast in a commercial cooking course I took years ago and saved the recipe. Later, I converted it to family-size, and it's become a favorite. -Vikki Rebholz, West Chester, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 180 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.
ROASTED PORK AND POTATOES WITH CREAMY APPLESAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
- Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
- Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
- Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g
Nutrition Facts : Calories 309 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 31 milligrams, Sodium 554 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 34 grams
OVEN PORK ROAST WITH APPLESAUCE, BABY POTATOES, GRAVY AND ASPARA
From the August 2009 Costco Connection and directions copy/paste for ease from http://www.keyingredient.com/recipes/205812/oven-pork-roast-with-applesauce-baby-potatoes-gravy-and-asparagus/ (I double-checked the directions & corrected) This one does require work the night before, but it isn't difficult, and it is a piece of cake the next day - just stick it in the oven. The 4-6 servings assumes 1/3 of the roast is left over.
Provided by Chef JDecember28
Categories Pork
Time 12h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- The night before ... Take out equipment.
- 1. Place roast on a plate. Sprinkle with pepper, garlic powder and no-salt seasoning. Cover and let stand in refrigerator overnight.
- In the morning ...
- 2. Preheat oven to 450°F Transfer roast to a shallow roasting pan. Place in preheated oven, uncovered. Set timer for 20 minutes. When timer rings, don't open the oven! Reduce heat to 170°F That's it! Leave the roast in for up to 10 hours.
- When you get home ...
- 3. Wash potatoes and place in a large stovetop pot of cold water. Bring to a full boil, then reduce heat to a low boil until you can easily pierce the potatoes with a knife. Drain potato water into a large measuring cup and set aside. Add butter and rosemary to potatoes and swish to coat. Cover to keep warm.
- When the roast is ready to come out (it should have an internal temperature of 160 F) .,.
- 4. Transfer roast to plate. Wrap in foil to rest. Combine gravy mix and water in a cup, then whisk into roasting pan. Slowly whisk in potato water. Bring to a boil over high heat, stirring continuously. Reduce heat to simmer. Keep roast wrapped in foil, but drain juices from plate into roasting pan.
- 5. Snap off bottom nodes of asparagus and discard. Rinse spears in colander or steamer basket. Place a small amount of water in the bottom of a stove-top pot and bring to a full boil with the asparagus in the basket above. Cover and set timer for 4 minutes, or microwave in a non-metal pan for the same amount of time.
- When the timer rings for asparagus ...
- Drain water. Toss asparagus in pot with butter and salt.
- 6. Combine applesauce and cinnamon in a small serving bowl to serve with pork roast.
EASY ROASTED PORK
Delicious, easy pork roast that everyone raves about.
Provided by Denise Jo Garner
Categories Meat and Poultry Recipes Pork
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
- In a small bowl, blend brown sugar, applesauce, and ginger.
- Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
- Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.4 g, Cholesterol 95.3 mg, Fat 19 g, Fiber 0.2 g, Protein 29.9 g, SaturatedFat 6.6 g, Sodium 83.4 mg, Sugar 25.5 g
APPLESAUCE PORK ROAST
Make and share this Applesauce Pork Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper the roast on all sides.
- Brown the roast on all sides in the oil, in a large skillet.
- Place the roast on a rack in a shallow roasting pan.
- In a small bowl, add the applesauce, mustard, and honey; stir to combine.
- Spread the mixture over the roast.
- Place rosemary sprigs on top of the roast.
- Bake, uncovered, at 350 degrees for 1 hour 45 minutes to 2 hours 30 minutes or until a meat thermometer reads 160 degrees.
- Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 278.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 87.1, Sodium 122.3, Carbohydrate 7, Fiber 0.5, Sugar 1.8, Protein 29.3
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
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
ROASTED PORK SHOULDER WITH PAN GRAVY
Provided by Michael Symon : Food Network
Categories main-dish
Time 6h25m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F.
- Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
- After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
- Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
- Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.
PORK ROAST WITH GRAVY
"I've been making this juicy pork roast and gravy for 40 years," says Jean Lowrey of Dubach, Louisiana. "Lower in fat and calories, it's one of my first choices to serve guests."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, brown roast in oil on all sides. In a small bowl, combine wine, brown sugar, soy sauce, ginger, garlic and bouillon; pour over roast., Bring to a boil. Reduce heat to low; cover and cook for 45-60 minutes or until pork is tender, basting occasionally with pan juices., Remove roast to a serving platter; keep warm. Pour drippings and loosened browned bits into a 2-cup measuring cup; skim fat. Add enough water to measure 1-1/2 cups. Return to pan., Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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