FRUITY PORK ROAST
I like using the slow cooker for our meals because it gives me time for other preparations, frees the oven, and it usually doesn't matter if you serve it later than planned. The fruit in this recipe, which I adapted, gives the pork a special flavor. -Mary Jeppesen-Davis, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 7 ingredients; set aside. Cut roast in half; sprinkle with salt, pepper and ginger. , Transfer to a 5-qt. slow cooker. Pour fruit mixture over roast. Place apple and parsley around roast. Cover and cook on low until meat is tender, 5-6 hours. , Transfer meat to a serving platter. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 272 calories, Fat 8g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 200mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
PORK LOIN WITH FRUIT SAUCE
Make and share this Pork Loin With Fruit Sauce recipe from Food.com.
Provided by weekend cooker
Categories White Rice
Time 2h30m
Yield 1 pork loin, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Place roast in shallow roasting pan, and sprinkle roast with rosemary and peppers.
- Bake uncovered at 350 degrees for 1 hour.
- In a large saucepan, combine remaining ingredients.
- Bring ingredients to a boiling point, reduce heat and simmer for 20 minutes.
- Remove roast from oven and spoon about 1 cup sauce over roast, and return to oven and cook for 1 hour or till meat thermometer reads 165 degrees.
- Let roast stand 15 minutes before slicing.
- Spoon meat juices from roast into fruit sauce.
- Heat and serve with pork roast.
- Serve over hot cooked rice.
Nutrition Facts : Calories 1026.4, Fat 33.8, SaturatedFat 11.5, Cholesterol 245.2, Sodium 874.4, Carbohydrate 87.7, Fiber 1.5, Sugar 52.9, Protein 90.5
ROAST PORK WITH FRUITY SAUCE
A fast and easy roast dinner
Provided by Emma Lewis
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Season the pork and rub rosemary over. Heat 1 tbsp oil in an ovenproof frying pan. Cook the pork for about 10 mins until browned all over, then set the pan aside. In a roasting tin, toss the chicory and remaining oil. Place in oven, put the pork in the frying pan on the shelf below and cook for 15 mins. Remove the pork to a plate, cover with foil and leave for 5 mins.
- Pour away any excess oil from the frying pan, then heat it on the hob, tip in the membrillo, stock and wine, and swirl around, scraping up any meat juices. When the membrillo has melted and the sauce is glossy and warm, slice the tenderloin and serve alongside with the chicory.
Nutrition Facts : Calories 360 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.44 milligram of sodium
FRUITY ROAST PORK WITH FRUITY PORT SAUCE
This is one I came up with myself, but I give Marie Alice credit for some inspiration. This would be nice for a dinner party or Christmas, but it was quick enough for a normal dinner for us.
Provided by JustJanS
Categories Pork
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 190c.
- Trim tenderloin of any fat and silver skin: cut a deep pocket the length of the fillet, being careful not to cut right through.
- Mix together apple, craisins, stuffing mix (seasoned breadcrumbs), zest, black pepper and enough water to make a moist stuffing.
- Fill the pocket in the filet with this stuffing, pressing the edges together as much as you can.
- Trim bacon to fit around the filet (at the narrower end, 1/2 slices might fit).
- Secure with wooden skewers, to hold the bacon in place and help keep the meat together.
- Place on a baking sheet and cook for 30 minutes, or until done to your liking.
- Allow to rest a few minutes before carving and serving with the sauce.
- 30 minutes will result in a nice pink juicy roast.
- Whilst the meat is cooking prepare your sauce.
- SAUCE.
- Heat the oil in a fry pan, and cook the onion until golden.
- Add the port and chicken stock and reduce by half.
- Add the lemon juice, cream, cranberry sauce and craisins and reduce again until it reaches a nice sauce consistency.
- Add the black pepper and chopped parsley.
Nutrition Facts : Calories 766.2, Fat 36.8, SaturatedFat 13.5, Cholesterol 158.3, Sodium 772.4, Carbohydrate 56.4, Fiber 3.7, Sugar 31.7, Protein 43.2
ROASTED PORK LOIN WITH SWEET TANGY SAUCE
This roast is so tender and juicy and has a sweet tangy sauce that will melt in your mouth.I got this from another website and tweaked it to my likings. I roast this is a glass baking dish on top of an onion cut into 4 pieces. If you are preparing a larger roast just double the ingredients. The sauce is also good on rice if you'd like. Prep time does not include marinating time. I plate this with the onions that were in the bottom-oh so good!
Provided by msjill111
Categories Pork
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F.
- In a bowl, combine sage, salt, pepper, and garlic.
- Rub roast with olive oil so rub will stick to the roast.
- Rub mix all over roast.
- Cover with plastic wrap tightly.
- Marinate for about 2 hours (if you don't have time for that it'll still be fine.
- Sprinkle the Worcestershire sauce on right before you put it in the oven.
- Place roast in either a roasting pan or glass dish on top of the onion.
- Pour 1/4 cup water in bottom.(don't pour it over the roast).
- Place in oven on middle rack.
- Cover for the first 2 hours then uncover for remaining time.
- Bake approximately 3 hours or until internal temperature is at least 150°F depending on your desired doneness.
- Meanwhile, place sugar, flour,vinegar, water and soy sauce in small saucepan. Heat, stirring occasionally until mixture begins to bubble and thicken slightly.
- Brush roast with glaze 3 or 4 times during last half hour of cooking.
- When roast is done (I use a meat thermometer to ensure that it's done). Take out of oven, pour remaining glaze on and let rest set about 10 minutes before carving.
BARBECUE ROAST PORK WITH FRUITY SWEET AND SOUR SAUCE
This dish is so easy to make.The fruity sauce would go well with chicken or fish too. I made the pork and coated cooked baby potatoes in the juices, lovely. I've made this sauce twice now and everyone loves it. I'm going to try it with bananas too, I've made it with and without the apple and it's just as good.
Provided by Gina5674
Categories Sauces
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Preheat oven to 190°C.
- Mix Marinade ingredients together. Tomato puree, soy sauce, 1 tsp vinegar, honey, brown sugar, 5 spice, garlic, chilli and seasoning, coat the joint and marinate for an hour.
- Baste Pork and Roast for 1 3/4 hrs, basting occasionally.
- Sauté the onions and garlic in both oils until softened.
- Add the fruit,2 1/2 cups water, sugar, vinegar, ketchup and seasoning.
- Simmer for 10 minutes.
- Mix cornflour and tbsp water to runny mixture.
- Pour cornflour mixture into sauce, stirring until thickened.
- Simmer for another 5 minutes.
- Keep warm.
- When meat is ready take out and rest on a plate.
- Pour meat juices into a pan, warm and add cooked potatoes, coat and heat.
- Slice meat adding any juices to the potatoes.
- Serve with mixed vegetables eg carrots, broccoli and red cabbage for colour variety.
PORK TENDERLOIN WITH FRUIT
Pork tenderloin roasted with a wine, juice, dried fruit mixture. I used dried apples and craisins, but other dried fruit may be used such as: apricots, raisins, or prunes.
Provided by Hootenanny
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place tenderloin in a lightly greased or cooking sprayed nonreactive roasting pan. In a small saucepan, heat juice, brown sugar, pineapple juice, bouillon, red wine, balsamic vinegar, dried apple, and craisins until sugar is dissolved; pour over pork in the roasting pan.
- Cover with foil and bake at 350° for about 45 minutes, or until pork is no longer pink and a meat thermometer registers at least 150° in the center.
- Remove from oven, set meat aside and let stand for 5 minutes. Meanwhile, drain pan juices, reserving fruit. Add juices to a sauté pan, which has been heating on high heat. Boil down and reduce juices by half to make sauce.
- Slice pork into ¼" medallions and serve with sauce drizzled on top and spoon over some of the reserved fruit. (Optional: for a bit of a kick, it might be nice to whisk ½ tsp of Dijon Mustard into the reduction sauce) Serves 4 to 6.
CROWN ROAST OF PORK WITH SAVORY FRUIT STUFFING
A crown roast makes an impressive dinner, especially for holidays. This is the recipe I've used for years, and is always a crowd pleaser. Sometimes I use an apple and sausage stuffing instead (see below).
Provided by Dee514
Categories Pork
Time 3h55m
Yield 10-14 serving(s)
Number Of Ingredients 25
Steps:
- Place pork roast in roasting pan, resting on bone tips (like a rack).
- Insert a meat thermometer into the thickest part of the meat.
- Roast, uncovered, at 325°F for 1 1/2 hours.
- In a medium skillet, heat vegetable oil.
- Sauté onions and celery until onions are golden.
- Transfer to a large bowl.
- Add remaining ingredients and toss well.
- Remove roast from oven; drain off excess fat.
- Turn roast right side up (bones facing up), and replace in pan.
- Fill cavity with stuffing.
- Spoon the rest of the stuffing into a greased baking dish.
- Bake stuffing uncovered with pork roast for another 1 1/2 to 2 hours or until meat thermometer registers 160°F.
- Let roast stand 15 minutes, prior to slicing.
- Apple and Sausage Stuffing: Saute sausage in heavy large skillet over medium-high heat until cooked through, crumbling sausage with back of spoon, about 10 minutes.
- Using slotted spoon, transfer sausage to large bowl.
- Add butter, onions and celery to skillet; saute until onions are tender, about 15 minutes.
- Add apples; saute until apples are tender but still hold shape, about 10 minutes.
- Add sage, thyme and allspice; saute for another minute.
- Add to sausage.
- Stir in stuffing mix.
- Season with salt and pepper, (stuffing can be made a day ahead; store in covered bowl, in refrigerator) Generously butter 15x10-inch glass baking dish.
- Fill center of crown roast of pork with stuffing (following above directions).
- Transfer remaining stuffing to prepared dish.
- Cover with foil and bake until heated through, about 40 minutes.
PORK ROAST WITH WINTER FRUITS AND PORT SAUCE
Provided by Ruth Cousineau
Categories Roast Christmas Dinner Dried Fruit Pork Tenderloin Port Winter Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Make stuffing:
- Simmer apricots, prunes, and Port in a small heavy saucepan, covered, 5 minutes. Remove from heat and let stand 10 minutes.
- Cook onion and shallot in butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, 4 to 5 minutes. Add apple and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, until apple is just tender, about 5 minutes. Stir in apricot mixture and cool.
- Stuff and roast pork:
- Preheat oven to 500°F with rack in middle.
- Make a pocket in center of roast by making a horizontal 1 1/2-inch-wide cut into 1 end of roast with a long thin knife, repeating from opposite end so pocket runs all the way through. Then make a vertical cut through center (forming a cross) to widen pocket. Push about 1 cup stuffing into pocket using a long-handled wooden spoon (you may need to stuff from both sides if roast is long). Reserve remaining stuffing for sauce.
- Season roast with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and put in a large flameproof roasting pan. Wrap with bacon, between rib bones, tucking ends under roast. Roast pork 20 minutes, then reduce oven to 325°F and roast until an instant-read thermometer inserted 2 inches into center of roast (do not touch bone or stuffing) registers 155°F, 1 1/4 to 1 1/2 hours total.
- Transfer roast to a cutting board, reserving pan, and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to about 160°F; meat will be slightly pink.)
- Make sauce:
- Skim fat from pan drippings and reserve 1 1/2 tablespoons fat. Straddle pan across 2 burners and add Port to drippings, then deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Strain pan juices through a fine-mesh sieve into a bowl, discarding solids.
- Cook shallot in reserved fat in a heavy medium saucepan over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in pan juices, 1 1/4 cups water, and reserved fruit stuffing and bring to a simmer. Whisk together arrowroot and remaining 1/4 cup water until smooth, then whisk into sauce with any juices from cutting board.
- Simmer sauce, whisking occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Carve roast into chops by cutting between ribs, then serve with sauce.
ROAST PORK WITH FRUIT STUFFING AND MUSTARD SAUCE
Categories Mustard Pork Roast Dinner Dried Fruit Prune Apricot White Wine Fall Oktoberfest Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch-diameter horizontal tunnel through center of pork. Chop carved-out meat and reserve. Using handle of wooden spoon, firmly pack apricots and prunes into tunnel of roast. Place roast on rack in roasting pan; rub with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon marjoram, salt, and pepper. Scatter onion, carrots, garlic cloves, and chopped meat around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon marjoram. Roast pork until instant-read thermometer inserted into thickest part of meat (not stuffing) registers 150°F, stirring vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting board; tent with foil to keep warm.
- Whisk butter, flour, and both mustards in small bowl to blend. Add broth and wine to roasting pan; place on 2 burners and simmer juices over medium heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about 3 minutes. Strain liquid into small saucepan; skim fat from surface. Bring liquid to boil. Whisk in mustard mixture; simmer until sauce thickens slightly, whisking frequently, about 3 minutes. Season with salt and pepper.
- Cut pork between ribs into chops. Serve with sauce.
- What to drink:
- Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.
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