Roast Pork Apples Food

ROASTED PORK TENDERLOIN WITH APPLES

Steps:

• In a large mixing bowl, add the brown sugar.
• Add smoked paprika.
• Add crushed rosemary leaves.
• Add garlic powder.
• Add salt.
• Mix dry ingredients well. Set aside.
• Wash the apples then pat dry with a paper towel.
• Rinse the tenderloin under cool running water.
• Remove any silver skin, sinew or fat as needed. Pat dry.
• Line a baking sheet with aluminum foil.
• Add one Tablespoon of olive oil to the sheet pan, spread over pan.
• Brush the tenderloin in olive oil.
• Spread the spice mixture over the tenderloin.
• Core and slice the apple.
• Slice the onion into large slices.
• Place apples and onions in a mixing bowl. Coat with olive oil.
• Place the apple slices, onion slices and tenderloin on the baking sheet.
• Place pan in oven. Roast 15 - 20 minutes, or until internal temp reaches at least 145F degrees.
• Let rest for 10 minutes before slicing.
• Slice tenderloin, serve with apple and onions.
• Enjoy!

PORK ROAST WITH APPLES AND SHALLOTS

Steps:

• Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
• Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
• Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
• Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
• Stir butter into the apple-shallot mixture, season with salt and pepper.
• Slice the pork and serve with apple-shallot mixture.

ROAST PORK WITH PORT JUS AND CHIPOTLE-GLAZED APPLES

Steps:

• Mix first 4 ingredients and 1/2 cup brown sugar in small bowl. Rub spice mixture over pork. Place in large glass baking dish. Cover and refrigerate overnight.
• Preheat oven to 375°F. Transfer pork to large roasting pan. Reserve juices in glass dish. Roast pork until thermometer inserted into center registers 155°F., about 1 hour 45 minutes, basting with reserved juices from glass dish every 30 minutes.
• Meanwhile, combine Port, shallots and remaining 1 tablespoon brown sugar in heavy medium saucepan. Boil until syrupy, about 25 minutes. Add both stocks and thyme. Boil until reduced to 1 1/4 cups, about 30 minutes. Strain sauce. Return to saucepan. Mix any pan drippings from pork into sauce (do not scrape roasting pan). Add butter; whisk until melted. Season with salt and pepper.
• Cut pork into 1/4-inch-thick slices. Divide among 6 plates. Spoon Chipotle-glazed Apples alongside, dividing equally. Spoon sauce over and around pork.

ROAST PORK WITH APPLES & ONIONS

Steps:

• Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400°F.
• Im 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 juiced 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°F, about 30 to 35 minutes. (See Cook's Note.).
• Transfer the pork to 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 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°F, but be aware that this lean cut will not be as moist at the higher temperature.

PORK ROAST WITH SPICED APPLES

Steps:

• Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.

POT-ROASTED PORK WITH APPLES, POTATOES AND CELERY ROOT

Steps:

• Preheat the oven to 300 degrees and season the pork with salt and pepper. In a large, heavy pot or Dutch oven with a tightly fitting lid, heat 2 tablespoons of the oil over high heat. Brown the meat on all sides, remove it from the pan and set aside.
• Add the celery root, carrots and onions to the pan and cook, stirring, until the vegetables are lightly browned, about 5 minutes. Add the meat, cider, thyme leaves and juniper berries and bring to a boil. Cover the pot, transfer it to the oven and cook for 2 hours.
• Add the apples and potatoes to the pot and continue to cook until the potatoes and meat are very tender, about 40 minutes longer. Remove from the oven, season with more salt and pepper and serve.

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.

ROAST PORK WITH GARLIC AND APPLES

Steps:

• For brine, Microwave 2 cups water in a microwaveproof bowl on HIGH 3 minutes, until steaming, Stir in apple, kosher salt, suger, garlic, peppercorns and sage until sugar has almost dissloved.
• Add 2 cups cold water.
• Cool to room temperture.
• Pour brine into large, heavey-duty, resealable storage bag, Add PORK.
• Push out excess air from bag and seal.
• Marinate pork in refrigerator 24 hours, turning the bag several times.
• Spread the two apples in a 11 x 7-inch baking dish; set aside.
• Combine garlic, sage, oil, vinegar, pepper, and salt in a cup; set aside.
• Heat oven to 350 degrees.
• Drain pork into calander; discard brine and solids.
• Rinse pork under cold running water.
• Pat dry.
• Rub pork with garlic mixture and place on top of apples in baking dish.
• Bake pork and apples intil an instant-read meat themometer inserted in center of pork registers 160 degrees, about 60 to 70 minutes.
• Transfer pork to a serving platter and cover loosely with foil.
• Remove apples from baking dish, coarsely chop and transfer to a bowl; skim fat from drippings in pan.
• Stir drippings into apples.
• Serve apples with sliced pork.

SAVORY ROAST PORK WITH APPLES AND PARSNIPS

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.