Roast Pork With Apples And Cranberries Food

ROAST PORK & APPLES

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.

PORK TENDERLOIN WITH CRANBERRY APPLE CHUTNEY

Steps:

• Preheat oven to 425°. Mix first five ingredients; rub over pork. Place on a rack in a shallow roasting pan. Roast until a thermometer reads 145°, 20-30 minutes. Remove roast from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion; saute until tender. Add remaining ingredients; cook and stir until apples are tender. Serve with pork.

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING

Steps:

• Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

CROCK POT CRANBERRY APPLE PORK LOIN ROAST

Steps:

• Place the pork loin roast in the slow cooker and coat all sides with the minced garlic.
• In a bowl, combine the cranberry sauce, brown sugar, apple juice, and chopped apples. Pour sauce over pork.
• Cover the crockpot and cook on LOW for 7 to 9 hours. Taste the sauce and add salt and pepper as needed.
• If you think the sauce needs thickening, you can add a cornstarch slurry. In a small bowl, stir the cornstarch with the cold water until smooth. Add the slurry to the liquids and stir to blend. Increase the setting to HIGH and continue cooking for 5 to 10 minutes, until thickened.
• Remove the pork from the crockpot onto a cutting board. Slice the pork and arrange on a platter. Spoon over sauce and serve.

CRANBERRY APPLE STUFFED PORK LOIN

Steps:

• Preheat the oven: Preheat the oven to 450°F.
• Pound the butterflied roast to an even thickness: With the pork roast unfolded, cover with 2 layers of of plastic wrap. Pound with a meat mallet to flatten to a somewhat even thickness. Remove the plastic wrap. Sprinkle the pork with salt and pepper and set aside.
• Let the pork rest, then slice and serve: Remove from the oven. Tent the roast with foil and let it rest for 10 minutes. Remove the kitchen string and slice into 1/2-inch thick slices to serve. Save the pan drippings! Serve with pan drippings or use the pan drippings to make gravy. See How to Make Gravy .

CRANBERRY APPLE PORK LOIN ROAST

Steps:

• Place roast in slow cooker, rub all over with the minced garlic.
• Add remaining ingrdients and cook on low for 7-9 hours.
• Pork should be aobut 160 degrees when fully cooked.
• Serves 4-6 people.
• Goes great with rice and side salad.

APPLE CRANBERRY PORK ROAST

Steps:

• Brown roast on all sides in skillet in canola oil, and place in slow cooker. Add remaining ingredients.
• Cover, and cook on low 6-8 hours.

CRANBERRY-APPLE PORK CHOPS

Steps:

• Mix cinnamon, nutmeg and pie spice; rub over chops. Place pork in a large resealable plastic bag; add 1/2 cup each apple and cranberry juices. Seal bag and turn to coat; refrigerate 8 hours or overnight., Drain chops, discarding marinade. In a large nonstick skillet coated with cooking spray, heat oil over medium heat; brown chops on both sides., Add apple, cranberries, salt and remaining juices; bring to a boil. Reduce heat; simmer, covered, 7-10 minutes or until a thermometer inserted in pork reads 145° and apple is tender, turning once. Let stand 5 minutes before serving.

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.