Roast Pork With Apples And Sweet Potatoes Food

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

ROASTED PORK CHOPS WITH SWEET POTATOES AND APPLES

Steps:

• Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
• Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

SLOW-COOKER GARLIC PORK ROAST AND SWEET POTATOES

Steps:

• If pork roast comes in netting or is tied, remove netting or strings. Remove fat from pork. In 10-inch skillet, heat oil over medium-high heat. Sprinkle salt and pepper over pork. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides.
• In 4- to 5-quart slow cooker, place sweet potatoes, onion and garlic. Place pork on vegetables. Pour broth over pork.
• Cover; cook on Low heat setting 8 to 10 hours.

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 ROAST WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Roast until top is golden, about 15 minutes.
• Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
• Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.

PORK CHOPS WITH APPLES, ONIONS, AND SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper to taste, and arrange in a medium oven safe skillet. Top pork chops with onions, sweet potatoes, and apples. Sprinkle with brown sugar. Season with 2 teaspoons pepper and 1 teaspoon salt.
• Cover, and bake 1 hour in the preheated oven, until sweet potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

PORK WITH APPLES AND SWEET POTATOES

Steps:

• In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 10 minutes., Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. , Cut each apple into eight wedges. turn pork; arrange apples around meat. Bake 15 minutes longer or until a thermometer reads 160°.

ROASTED PORK CHOPS WITH SWEET POTATOES & APPLES

Steps:

• season pork chops with red pepper and brown on both sides.
• Slice Sweet potatoes, apple, and onion and season with sugar, cinnamon, ginger and nutmeg.
• bake pork chops and sweet potato / apple mixture uncovered in a cast iron skillet or casserole dish at 420 degrees for about 25 minutes.

ROAST PORK LOIN WITH SWEET POTATOES AND APPLES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Place a large ovenproof Dutch oven over medium-high heat and add the vegetable oil.
• When very hot, add the pork roast. Cook, turning the roast, until all sides are browned, about 6 minutes.
• Remove from the heat.
• In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper, and brown sugar.
• Spoon over the pork roast.
• Place the sweet potatoes around the pork.
• Cover and bake for 2 hours. Pork should register at least 145 F on an instant-read thermometer, the minimum safe temperature for pork.
• Place the apple quarters around the pork.
• Bake, uncovered, basting frequently, for 20 minutes, or until the apples are just tender.
• Let the pork stand for 10 minutes. Slice the pork roast and serve with the sweet potatoes and apples.

ROAST PORK TENDERLOIN RECIPE WITH BROWN SUGAR SWEET POTATOES

Steps:

• Preheat oven to 375°F. Mix brown sugar and seasonings in large bowl. Reserve 2 tablespoons. Add sweet potatoes, onions and butter to bowl; toss to coat well. Arrange on large, shallow, foil-lined baking pan sprayed with no stick cooking spray.
• Roast 10 minutes. Rub pork tenderloin with reserved seasoning mixture. Push sweet potatoes and onions to one side of pan. Place pork tenderloin on other side.
• Roast 25 minutes or until pork is desired doneness and sweet potatoes are tender. Slice pork and serve with sweet potatoes and onions.

PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
• In a small bowl, combine salt, cinnamon, cardamom & pepper.
• In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
• Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
• Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
• Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
• Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
• Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!

ROASTED PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 400F (200C). Place olive oil in a large oven-safe pan (such as a cast iron skillet or a Dutch oven) and heat over medium-high heat.
• While oil is heating in the pan, peel and chop apples, potatoes, and onion.
• When the oil in the skillet is hot, add apples, sweet potatoes, and onion. Stir for about 1 minute, and then push to the outsides of the pan to make room for the pork.
• Place pork in the center of the skillet and brown on all sides (about 5-6 minutes total), while also stirring the fruit and vegetables.
• When the pork is browned on all sides, tuck the rosemary into the dish and place the dish in the oven. Bake for about 13-15 minutes, flipping pork over and stirring fruit/veggies halfway through. Bake until the center of the pork reaches about 150 degrees F and potatoes are tender.
• If you have time, allow the pork to rest for 5-10 minutes before slicing. Season vegetables with salt and pepper, if desired. Remove rosemary sprigs just before serving.

ROASTED PORK AND APPLES

Steps:

• Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into large dices (see directions below).Grate 2 tsp (10 mL) of the rosemary with the Herb Mill. Combine the rosemary, oil, garlic pressed with the Garlic Press, ¼ tsp (1 mL) of salt, and ⅛ tsp (0.5 mL) of black pepper in a medium bowl. Toss the diced sweet potatoes in the mixture.Core and slice the apples with the Apple Wedger. Transfer the sweet potatoes and apples to the Half Sheet Pan.Season the pork chops with the remaining salt and pepper, and place them on the sheet pan. Bake for 10 minutes.Meanwhile, grate the remaining rosemary leaves into a small bowl with the Herb Mill. Add the apple butter and Worcestershire sauce, and stir to combine.Remove the sheet pan from the oven, stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the sweet potatoes are tender.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

ROASTED PORK AND APPLES

Steps:

• Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into large dices (see directions below).Grate 2 tsp (10 mL) of the rosemary with the Herb Mill. Combine the rosemary, oil, garlic pressed with the Garlic Press, ¼ tsp (1 mL) of salt, and ⅛ tsp (0.5 mL) of black pepper in a medium bowl. Toss the diced sweet potatoes in the mixture.Core and slice the apples with the Apple Wedger. Transfer the sweet potatoes and apples to the Half Sheet Pan.Season the pork chops with the remaining salt and pepper, and place them on the sheet pan. Bake for 10 minutes.Meanwhile, grate the remaining rosemary leaves into a small bowl with the Herb Mill. Add the apple butter and Worcestershire sauce, and stir to combine.Remove the sheet pan from the oven, stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture. Return the sheet pan to the oven and bake for an additional 10 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the sweet potatoes are tender.

CIDER-GLAZED ROAST PORK WITH APPLES, SWEET POTATO, AND SAGE

Steps:

• Preheat oven to 400°F. Pat pork dry; season with 1 1/2 tsp salt and pepper.
• In a large bowl, toss together apples, onions, sweet potato, garlic, sage, remaining 1 tsp salt and allspice; drizzle with 1 tsp oil and toss to coat.
• Heat remaining 1 tsp oil in a large oven-proof skillet over high heat. Sear pork on both sides, 3-4 minutes per side.
• Spoon apple mixture around pork and place skillet in oven; roast until pork registers 145°F in center, 30-35 minutes. Remove vegetables to a serving platter; place pork on a cutting board and let rest for a minimum of 3 minutes.
• Place skillet on stovetop over medium heat; add vinegar and cook, scraping up browned bits, 1 minute. Add cider, increase heat to high and boil to reduce to a thick, syrupy texture; add butter and swirl skillet until it melts.
• Carve pork into 16 even slices and place on top of vegetables; drizzle cider glaze over top.
• Serving size: 3 1/2 oz pork and 3/4 cup vegetables

ROASTED APPLES AND SWEET POTATOES

Steps:

• Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices.
• Stir together melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.
• Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15 x 10 inch jellyroll pan. Sprinkle with salt and pepper.
• Bake at 400 degrees for 30 - 35 minutes or until potatoes and apples are tender and lightly browned.

ROAST PORK WITH SWEET POTATOES AND APPLES

Steps:

• Place the apples around the pork. Bake, uncovered and basting frequently, for 20 minutes, or until the apples are just tender. Let the pork stand for 10 minutes before slicing. Serve with the sweet potatoes and apples.

ROASTED SWEET POTATO, APPLE AND ONION

Steps:

• Place peeled, chopped sweet potato, peeled (or unpeeled if you prefer) apple, and sliced onion on a oiled/cooking-sprayed sheet pan.
• Toss with cinnamon, salt, and olive oil. You can do toss together in a bowl for an even coating, or you can toss it right on the sheet pan.
• Roast at 400° for 30-45 minutes, depending on the size of the potatoes.

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.

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• For complete instructions, visit the original site at http://legenrecipes.com/recipe/roast-pork-apples-sweet-potatoes/

CIDER-DIJON PORK CHOPS WITH ROASTED SWEET POTATOES AND APPLES

Steps:

• 1. Remove the pork from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 450°F. Place a large rimmed baking sheet in the oven and heat until very hot.
• 2. To cook the vegetables and apples: In a large bowl, toss the sweet potatoes, apples, fennel, and rosemary with the olive oil to coat. Season with salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables and apples on it. Roast, turning the ingredients over halfway through, for about 15 minutes, or until the potatoes are nicely browned and tender.
• 3. Meanwhile, cook the pork: Season the pork with salt and pepper. Heat a large heavy skillet over medium-high heat. Add the olive oil, then add the chops to the skillet and cook for about 5 minutes per side, or until golden brown and barely pink when pierced in the center with the tip of a small sharp knife. Transfer to a platter (reserving the oil in the skillet) and let stand for 5 minutes.
• 4. Pour off all but 1 teaspoon of the oil from the skillet, leaving the brown bits in the pan. Return the pan to medium-low heat, add the apple cider, and bring to a simmer, scraping up the brown bits with a wooden spoon. Whisk in the mustard and simmer for about 2 minutes to reduce the liquid slightly. Remove from the heat and whisk in the butter to lightly thicken the sauce. Season to taste with salt and pepper.
• 5. Divide the sweet potato mixture among four dinner plates. Place a pork chop alongside the vegetables on each plate. Drizzle with the pan sauce and serve.