Pork Cider Stuffing Food

STUFFED PORK LOIN WITH CIDER SAUCE

Steps:

• Melt butter in large nonstick skillet over medium heat. Add onion and pepper, and sauté 6 to 8 minutes or until tender. Add cider, diced apples, chopped apricots and 1 teaspoon of sage, and bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat, and let stand 5 minutes. Stir in stuffing mix, and set aside.
• Butterfly 1 pork loin by making a horizontal cut (about one-half down from top) into 1 side of pork, cutting to within ½ inch of other side. (Do not cut all the way through roast.).
• Unfold top cut piece, open, and lay flat. Place pork between 2 sheets of heavy-duty plastic wrap; flatten to ½-inch thickness using a mallet or rolling pin. Rub pork loin completely with 1 tablespoon olive oil, and sprinkle both sides with 1 teaspoon of sage. Spread stuffing mixture on pork, leaving a ½-inch border. Roll up roast trying to keep stuffing inside, and tie with kitchen string at 2-inch intervals. (It actually was easier for me to cut the roast in half and roll up each half separately).
• Arrange apple wedges in a single layer in the bottom of a 13- x 9-inch roasting pan. Place roast(s), seam sides down, on apples.
• Bake at 450° for 25 minutes. Reduce temperature to 425°; bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 155°. Remove from oven and place on platter tented with foil; let stand 15 minutes or until thermometer reaches 160° before slicing. Discard apples.
• Place baking pan on stove top over medium high heat, and add cider. Boil, scraping up any brown bits from baking, until approximately 1/3 cup remains in the pan. It will be dark brown and thickish.
• Add cream and sugar and boil until thickened, approximately 3-5 minutes.
• Remove string, and slice. Serve pork with cider sauce drizzled over top of each slice. .

CIDER BRINED GRILLED STUFFED PORK CHOPS

Steps:

• For the brine:
• Combine all ingredients in a large container with a tight fitting lid.
• Take the pork chops and insert a fillet knife into the side of each pork chop. Create a 2-inch slice along the side moving your knife along the inside of the chop creating a pocket. Be careful not to pierce the outer sides of the chop. Place the pork chops in the brine for anywhere from 1 hour or up to 24 hours in the refrigerator.
• For the reduction:
• Add the cider to a medium saucepan over medium heat. Cook the cider, skimming off any scum that comes to the surface, until is becomes syrupy and is reduced to about 1/4 cup.
• For the stuffing:
• Combine all the ingredients in a large bowl.
• Preheat grill to high.
• Remove the pork chops from the brine, rinse and pat dry with paper towels. Stuff the cavity with the apples and grill for about 10 minutes on each side. Remove from grill to a serving platter and let rest for about 10 minutes. Brush with the cider reduction, sprinkle with the chopped caramelized pecans and enjoy!
• In a heavy-bottomed pot, cook the sugar and water until the temperature reaches 275 degrees F on a candy thermometer. Add the pecans and stir to coat with the sugar. Once the sugar begins to caramelize add the vanilla extract and stir gently but constantly until fully caramelized. Pour onto a silpat lined baking sheet to let cool, then sprinkle with the red chili powder.

CIDER-ROASTED PORK TENDERLOINS

Steps:

• Combine the cider, maple syrup, and 3 tablespoons of salt in a 4-cup glass measuring cup. With a mortar and pestle, grind the fennel, peppercorns, coriander, and cinnamon together and add to the cider mixture. Place the tenderloins in a 1-gallon Ziploc bag and pour in the marinade. Add the ginger and rosemary, squeeze the air out of the bag, seal, and refrigerate for 8 hours or overnight.
• Preheat the oven to 450 degrees.
• Remove the tenderloins from the marinade and dry them well with paper towels. Discard the marinade. Place the tenderloins on a sheet pan and rub them all over with 1 tablespoon of olive oil, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 20 to 25 minutes, until a meat thermometer inserted in the center reads 125 degrees. Remove from the oven and cover the pan tightly with aluminum foil. Allow to rest for 10 minutes. Cut the tenderloins diagonally into 1/2-inch-thick slices, sprinkle with salt, and serve warm with chutney.

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY

Steps:

• Make pork:
• Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
• Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
• Make gravy:
• Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
• Carve roast between bones to separate chops. Serve with stuffing and gravy.

PORK WITH APRICOT SAGE STUFFING AND CIDER SAUCE

Steps:

• Preheat the oven to 190°C/Gas 5. Roughly chop 5 slices of the Parma ham and mix with the butter, sage and apricots; set aside. Put the pork steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half.
• Take two slices of the Parma ham and place on a board, overlapping slightly. Cover with one of the pork steaks and spoon some of the apricot mixture into the middle. Roll up with the ham then cover tightly in a piece of oiled foil. Put on a sturdy baking tray. Repeat with the remaining pork steaks, stuffing mixture and ham.
• Bake the pork in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. Return to the oven for a further 8-10 minutes until the pork is thoroughly cooked. To make the sauce, pour the cider and stock into a saucepan and bring to the boil. Leave to boil for 5-8 minutes or until the liquid has reduced by half.
• Stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. Season to taste. Serve the pork rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.

APPLE AND PORK STUFFING

Steps:

• Heat oil in heavy medium skillet over medium heat. Add celery and sauté until tender, about 3 minutes. Add shallots and garlic; sauté until shallots are tender, about 2 minutes. Transfer mixture to large bowl. Mix in all remaining ingredients except beef broth. Add enough broth to moisten stuffing.
• Preheat oven to 375°F. Set aside enough stuffing to fill crown roast of pork cavity. Transfer remaining stuffing to 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover with foil. Bake stuffing in pan alongside roast during last 1 hour of cooking until thermometer inserted into center registers 155°F, about 1 hour.
• Invert stuffing in pan onto platter. Slice stuffing and serve with roast.