Roast Pork With Apple Mustard Glaze Food

ROAST PORK WITH APPLES & MUSTARD

Steps:

• Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
• Remove from the heat and stir in the crème fraîche and some seasoning.

APPLE BUTTER MUSTARD GLAZE

Steps:

• Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
• Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Steps:

• For the apple butter:
• Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
• Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
• For the glaze:
• Whisk all the glaze ingredients in a small bowl.
• For the pork:
• Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
• Preheat oven to 425 degrees F.
• Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
• Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
• Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

ROAST PORK LOIN WITH APPLES

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.

APPLE PORK ROAST

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.

HONEY MUSTARD-PORK ROAST WITH APPLE STUFFING

Steps:

• Heat oven to 325°F.
• Cook vegetables in margarine in large skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from heat. Stir in 2 Tbsp. mustard, then bread, apples and seasoning.
• Open roast, cut-side up, on work surface. Spread with 2 Tbsp. of the remaining mustard; top with bread mixture. Re-roll roast; tie closed with kitchen string. Place on rack in roasting pan.
• Bake 2 hours or until done (145°F). Transfer roast to carving board; let stand 10 min.
• Meanwhile, spoon 1 Tbsp. meat drippings into small saucepan; whisk in flour. Cook on medium heat 1 min., stirring constantly. Add apple juice and remaining mustard; cook and stir 5 min. or until sauce thickens and starts to boil. Remove from heat; stir in parsley.
• Slice roast; discard string. Serve meat topped with mustard sauce.

ROAST PORK WITH APPLE MUSTARD GLAZE

Steps:

• Place the roast in a roasting pan.
• Combine the remaining ingredients except the apples, cornstarch and water; mix well and brush over the pork.
• Roast in the oven preheated to 325 degrees for 45 minutes making sure to occasionally baste the pork with the apple juice mixture.
• After roasting 45 minutes, add the apple wedges to the pan and roast another 30-45 minutes.
• When the internal temperature of the roast is about 160 degree, remove from the oven.
• Strain the juices into a measuring cup.
• If there isn't 1 c of liquid, add water to equal 1 cup and pour into a saucepan.
• Combine the cornstarch and 1 T water; add to the saucepan.
• Cook and stir until thicken and bubbly.
• Serve glaze over sliced pork.

ROAST PORK WITH PINEAPPLE-MUSTARD GLAZE

Steps:

• Preheat oven to 325°F. Mix preserves, mustard, pineapple juice, soy sauce and ginger until well blended; set aside. Place roast, rib side down, in shallow roasting pan. Insert meat thermometer into roast without touching the bone.
• Bake 1-1/2 to 2 hours or until meat thermometer registers 155°F, brushing with the mustard mixture during the last 20 min. of the baking time.
• Cover roast with foil; let stand 10 min. before carving roast to serve. (Meat temperature will rise about 5°F during the standing time.) Garnish with orange wedges, if desired.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

MUSTARD-GLAZED PORK ROAST

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

CROCK POT APPLE-GLAZED PORK ROAST

Steps:

• Rub roast with salt and pepper.
• Brown pork roast under broiler to remove excess fat; drain well.
• Core and quarter apples.
• Place apple quarters in bottom of crock pot.
• Place roast on top of apples.
• Combine apple juice, brown sugar, and ginger.
• Spoon over top surface of roast, moistening well.
• Cover and cook on Low 10 to 12 hours, until done.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C)
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl.
• Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (57 degrees C), about 1 hour.
• Remove from oven, and let rest about 10 minutes before slicing to serve.

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.