PORK, SAGE & APPLE STUFFING
This Pork, Sage & Apple Stuffing very simple to make and absolutely delicious. It is the perfect accompaniment to any roast dinner but especially pork.
Provided by Curly
Categories Side Dish
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC (fan assisted 200ºC non fan)
- Add all of the ingredients apart from the butter into an oven proof dish (approximately 23 x 23cm). Stir until completely combined
- Smooth out the top of the stuffing and add chunks of butter to the top
- Cook for 50 minutes until brown on top
Nutrition Facts : Calories 229 kcal, Carbohydrate 7 g, Protein 7 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 299 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
ROAST PORK WITH SAGE & DOUBLE ONION STUFFING, BAKED APPLES & ROASTIES
Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Carve the joint into pork chops and enjoy with sweet apples and crisp roasties
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h20m
Number Of Ingredients 15
Steps:
- If you have time, season the pork skin the day before with salt, then put in the fridge, uncovered. If you want to get ahead, tip the potatoes into a large pan of cold, salted water, bring to the boil and simmer gently for about 8-10 mins until the potatoes are cooked all the way through but not falling apart. Gently drain the potatoes in a colander, but don't shake them or ruffle them up - just leave them to drain and cool. Put them in the fridge, uncovered, until ready to roast.
- To make the stuffing, heat the butter in a saucepan and cook the onion for 10 mins until soft and golden. Tip the onions into a bowl with the all the other ingredients and season with lots of black pepper. Scrunch everything together with your hands and chill until needed.
- To stuff the pork, get a long-bladed knife like a carving knife and create a large pocket between the eye of the meat and the bones. Turn the blade of the knife to open up the cavity. You might need to go in at both ends. Use your fingers to push in as much of the stuffing as you possibly can, pushing it right down into the cavity.
- Heat the oven to 240C/220C fan/gas 9. If you haven't already parboiled the potatoes, do so now (see step 1). Sit the pork in a shallow roasting tin (season if you haven't done it the day before), drizzle the skin liberally with sunflower oil and put it in the oven for 20 mins. Lower the heat to 200C/180C/gas 6 and continue to roast the pork for 1 hr, basting the skin occasionally with the fat from the tin. Remove the tin from the oven and you should have a nice layer of fat in the bottom. Baste the pork again, then carefully pour the fat into another roasting tin and add the potatoes. Use a spatula to turn them in the fat so they are completely coated and put back in the oven for 40 mins, by which time the pork skin should have crackled and the potatoes begun to turn golden. Transfer the pork to a board, uncovered, and leave to rest for 20 mins.
- While the pork is resting, turn the potatoes, then score a line around each apple and sit them in the sticky pork tin. Dot them with half the butter and roast for 20 mins until they are soft. By then, the potatoes should be golden too.
- Heat the remaining butter in a pan until sizzling and fry the sage leaves, turning, until crisp, then transfer to a piece of kitchen paper to drain. To serve, arrange the potatoes and apples around the pork and scatter with the crispy sage leaves. Carve the pork into chops.
Nutrition Facts : Calories 565 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium
SAUSAGE AND APPLE STUFFED PORK ROAST
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
- In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
- Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
- Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
PORK ROAST WITH APPLE
I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.
Provided by Bunsby
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
PORK ROAST WITH SAUSAGE-APPLE STUFFING
Make and share this Pork Roast with Sausage-Apple Stuffing recipe from Food.com.
Provided by silky
Categories Pork
Time 3h45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Melt butter and add onions, celery and apples.
- Cook until soft.
- Add crumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
- Salt and pepper crown roast generously.
- Rub with a little sage.
- Fill center of crown roast with stuffing, mounding center slightly.
- Cover with foil and wrap bone ends with additional foil.
- Roast in hot oven for 3 hours or until meat thermometer reads 175 degrees.
- About 30 minutes before roast is done, remove foil from stuffing.
- Transfer roast to a large heated platter and remove foil.
- Add frills to each little leg if desired, and rest meat about 10 minutes before carving.
- Decorate roast on platter with a round of small potatoes, large mushrooms, or cooked red cabbage.
Nutrition Facts : Calories 334.6, Fat 25.3, SaturatedFat 9.8, Cholesterol 84.5, Sodium 622.6, Carbohydrate 6.2, Fiber 0.7, Sugar 1.6, Protein 19.5
ROAST PORK LOIN WITH APPLES, POTATOES & SAGE
I found this in a magazine and it sounds so good. I haven't tried it yet, but I want to make it for my next party!
Provided by Chris Reynolds
Categories Pork
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F. In small bowl stir 1 tbsp butter, 1 tbsp chopped sage, 1/2 tsp salt, 1/4 tsp pepper. With hands rub this mixture all over pork.
- In 15x10 jelly-roll pan melt the remaining butter in oven. Remove pan from oven. Add potatoes, onion, 1/2 tsp salt, and remaining chopped sage. Toss to coat. Push potatoes and onion to edge of pan and set small roasting rack in center. Place pork on the rack. Roast 20 minutes.
- Add apples to pan around the pork, and roast 30 to 40 minutes longer, depending on the thickness of pork, or until meat thermometer inserted into center of pork reaches 145 degrees F.
- Transfer pork to a warming platter; let stand 15 minutes to set juices. Transfer potatoes, onion, and apples to platter around the pork. Pour pan drippings into a small bowl; skim off fat from drippings. Serve with pork.
Nutrition Facts : Calories 507.5, Fat 20.6, SaturatedFat 8.6, Cholesterol 157.7, Sodium 430.6, Carbohydrate 28.4, Fiber 4.2, Sugar 10.3, Protein 50.6
ROAST PORK WITH ONION STUFFING
This is a family favorite. I adapted it from "My Great Recipes." You won't believe how creamy and delicious the onion stuffing tastes. Fresh-ground nutmeg really makes it shine, but ready-made will do in a pinch! :) The pan dripping gravy is fabulous, too. Active work time takes place while roast is cooking.
Provided by SheCooksToConquer
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325. Rub roast with oil and sprinkle with thyme and salt and pepper. Roast until meat registers 170 degrees (about 2 hours).
- Meanwhile, melt butter in medium frying pan. Add onions and cook for ten minutes until soft.
- Add flour, chicken stock base, nutmeg, lemon juice, and 1 cup water. Cook until thickened and creamy.
- Remove roast from oven, and slice almost through (I make the slices about 3/4" thick, you make them whatever thickness you prefer for single servings.).
- Stuff with onion filling, and spread any extra over the top of the roast. Return roast to oven and bake about 30 minutes more, until top is nicely browned.
- Remove roast from pan and cover to keep warm while making gravy.
- Stir one cup of water into pan drippings, then add cornstarch/water mixture and stir until thickened. (You may want to put the roasting pan on a burner on low heat to get the gravy to the right thickness.).
Nutrition Facts : Calories 793.1, Fat 52.5, SaturatedFat 19.9, Cholesterol 201.8, Sodium 190.8, Carbohydrate 15.6, Fiber 1.6, Sugar 4.4, Protein 61.8
ROAST PORK WITH ONION STUFFING
I had the luck of finding this recipe neatly written and tucked inside a cookbook I bought at a garage sale. My family especially likes this in fall when the air takes on a chill.
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rub roast with oil. Combine salt, thyme and pepper; sprinkle over roast. Place roast in a shallow baking pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Meanwhile, in a skillet, saute onions in butter for 8-10 minutes or until tender. Stir in flour, lemon juice, bouillon, salt, nutmeg and pepper; add water. Cook over medium heat for 2 minutes, stirring constantly. Cut roast almost all the way through into 3/8-in. slices. Spoon 1 tablespoon of stuffing between each slice. Spoon remaining stuffing over roast. Bake, uncovered, at 325° for 30 minutes If desired, thicken pan juices to make gravy.
Nutrition Facts :
ROAST PORK WITH APPLES & ONIONS
The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges
ROASTED PORK LOIN WITH SAGE AND DRIED BERRY STUFFING
Make and share this Roasted Pork Loin with Sage and Dried Berry Stuffing recipe from Food.com.
Provided by Hag chef
Categories Pork
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a small bowl, combine cranberries and cider.
- Cover and microwave at High for 1 minute.
- Allow to cool to room temperature.
- Spread hazelnuts on rimmed baking sheet; toast in 350°F oven or toaster oven, about 8 minutes.
- Rub off most of the skins with a clean tea towel.
- Let cool; chop and set aside.
- Meanwhile, in skillet, melt butter over medium-low heat; cook shallots, sage and half each of the salt and pepper, stirring often, until shallots are softened, about 5 minutes.
- In a large bowl, toss together bread crumbs, cranberry mixture, hazelnuts, shallot mixture and parsley.
- Set aside.
- Place pork, fat side up, on cutting board.
- Starting at right side with knife parallel to board, cut loin in half almost but not all the way through.
- Open like book so loin lies almost flat.
- Starting in centre of opened loin, with knife parallel to board, cut in half on left side almost but not all the way through.
- Repeat on right side.
- Open flat.
- Cover with waxed or parchment paper.
- With mallet, pound to even thickness.
- Sprinkle with half each of the remaining salt and pepper.
- Leaving 1-inch border on 1 short side, evenly spread cranberry stuffing over meat.
- Starting at other short side, tightly roll up jelly rollstyle.
- Place seven 12-inch lengths of cotton string under loin.
- Tie at top of loin; cut off excess string.
- Place on rack in roasting pan.
- Brush with oil; sprinkle with remaining salt and pepper.
- Roast in 375°F oven until golden and meat thermometer registers 160°F, about 1 hour and 20 minutes.
- Transfer to carving board; tent with foil and let stand for 15 minutes before removing string and carving into 1/2-inch thick slices.
- SAUCE: Meanwhile, in a small bowl, stir flour with butter; set aside.
- Skim off fat in roasting pan.
- Pour remaining meat juices into a saucepan over mecium heat.
- Add the shallots and cook shallots and garlic, stirring, until softened, about 3 minutes.
- Add wine; bring to boil over high heat, scraping up any brown bits from bottom of pan.
- Boil until reduced by half, about 3 minutes.
- Stir in chicken stock and pepper; return to boil.
- Stir in flour mixture and cook, stirring, until thickened, about 5 minutes.
- Strain into gravy boat, pressing to extract all juices.
- Serve with pork.
Nutrition Facts : Calories 571.9, Fat 30.6, SaturatedFat 10.8, Cholesterol 155.9, Sodium 425.1, Carbohydrate 15.1, Fiber 1.9, Sugar 1.9, Protein 52.4
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