ROAST PORK LOIN WITH APPLESAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
- Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
- Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
- Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
- Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
- Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
- Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
- 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
SLOW-COOKER ROAST PORK WITH FRUIT
Imagine, slow cooker 'n spice aromatherapy and dinner done when you walk in the door after a hectic day.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place onion in 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients; pour over fruit.
- Cover and cook on low heat setting 7 to 9 hours or until pork is tender. Serve fruit mixture over pork. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 255, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg
ROASTED PORK LOIN
Succulent pork roast with fragrant garlic, rosemary and wine.
Provided by Kathleen Burton
Categories Meat and Poultry Recipes Pork
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Nutrition Facts : Calories 238.1 calories, Carbohydrate 1.1 g, Cholesterol 53.7 mg, Fat 16.2 g, Fiber 0.2 g, Protein 18.4 g, SaturatedFat 4.5 g, Sodium 42.9 mg, Sugar 0.1 g
ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE
This succulent bone-in pork loin uses a high heat method over liquid to seal in the juices, then cooks at lower heat to tender perfection before being cut off the bone for serving. The aromas of savory spices and onions mingle with apple cider to permeate the roast with amazing flavor, and it's finished with a side of chunky, sweet/savory apple sauce. A delicious recipe from Chef Anne Burrell.
Provided by ninja
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste all over the outside of the pork rib roast.
- Toss the onions with olive oil and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider (5 1/3 cups).
- Place the pork on top of the onions and then in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider if the fluid level starts to go down.
- Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark while cooking, cover it with foil.
- When done, place the pork loin on a plate, cover loosely with foil and let rest for at least 15 minutes before carving. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. When ready to carve, cut the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and chunky applesauce.
- For the applesauce, melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts, and cook until the cream has reduced by half.
ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE
Provided by Anne Burrell
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
- Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
- Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
- Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
- Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft.
- Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
ROAST PORK LOIN
This simple roast solves three dilemmas: 1) you're nervous to cook a big hunk of meat 2) you want to impress on a budget and 3) your time is limited and precious. Whether this is your first holiday as host or you just don't want to stress about the main course, consider this dish a meat, sauce and side -- all in one!
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
- Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
- Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
- Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.
ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE
Steps:
- Preheat the oven to 425 degrees F.
- In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
- Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
- Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
- Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
- Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft.
- Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.
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 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.
ROASTED PORK LOIN WITH TROPICAL FRUITS
At the Princeville Hotel on the Hawaiian Island of Kauai, a mixture of dried and fresh fruits is used to fill the pork. Begin preparing this dish one day before serving. I haven't tried this yet, but it sounds delish. Cooking times do not include marinating overnight.
Provided by lazyme
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine 2 cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat.
- Simmer 2 minutes.
- Add prunes and apricots.
- Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.
- Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat.
- Simmer 2 minutes.
- Remove from heat; cool marinade to room temperature.
- Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through.
- Open as for book.
- Sprinkle cut side with some of onion.
- Close pork.
- Place in 13x9x2-inch glass baking dish.
- Sprinkle with remaining onion.
- Pour marinade over.
- Cover pork and fruit separately; chill overnight.
- Preheat oven to 375°F
- Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick.
- Stir mango, papaya and sugar into fruit mixture.
- Discard pork marinade; pat pork dry.
- Open pork as for book.
- Season inside with salt and pepper.
- Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture.
- Fold pork over, enclosing filling.
- Tie pork in several places with kitchen string to keep filling in place.
- Season with salt and pepper.
- Heat oil in heavy large Dutch oven over medium-high heat.
- Add pork and cook until brown, about 5 minutes per side.
- Transfer to large roasting pan.
- Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes.
- Place pork on platter; reserve pan juices.
- Tent pork with foil and let stand 20 minutes.
- Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan.
- Bring to simmer.
- Slice pork; serve with fruit sauce.
Nutrition Facts : Calories 1259.9, Fat 35.7, SaturatedFat 11.8, Cholesterol 166.7, Sodium 174.8, Carbohydrate 35.2, Fiber 1.4, Sugar 17, Protein 53.4
FRUIT-STUFFED PORK LOIN
Pork is an excellent choice for a holiday family dinner. Stuffed with orange- and ginger-accented dried fruit, the glazed roast slices beautifully and appeals to all ages.
Provided by cpchef
Categories Meat and Poultry Recipes Pork
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix prunes, apricots, ginger, orange zest, 1/2 teaspoon cumin, and cinnamon in a bowl; season with salt and black pepper.
- Open pork roast and spoon stuffing down the center; fold meat over stuffing and tie securely in several places with kitchen twine. Set roast onto a rack in a roasting pan.
- Combine brown sugar, flour, cider vinegar, 1 teaspoon cumin, and mustard powder into a paste; spread brown sugar mixture over the roast.
- Bake in the preheated oven until a meat thermometer inserted into center of stuffing reads 160 degrees F (70 degrees C), about 1 1/2 hours. Transfer roast to a serving platter and tent with aluminum foil while you make gravy.
- Skim fat from roasting pan and transfer defatted drippings into a small saucepan. Pour 1/2 cup water into roasting pan and scrape up and dissolve any browned bits of food into water; pour into saucepan with pan juices. Bring pan juices to a boil over medium heat. Dissolve cornstarch in 1 tablespoon water in a small bowl and whisk cornstarch mixture into pan juices, stirring constantly until thickened, about 1 minute. Strain gravy into a gravy boat. Serve gravy with roast.
Nutrition Facts : Calories 435.4 calories, Carbohydrate 25.7 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.2 g, Protein 37.5 g, SaturatedFat 7.2 g, Sodium 84.5 mg, Sugar 20.1 g
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
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.
ROASTED PORK LOIN WITH CHUNKY FRUIT SAUCE
A pork loin sandwich, served with a chunky homemade sauce of apples, dried fruit, and maple syrup, is accompanied by roasted acorn squash and a grainy mustard.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 4 sandwiches
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Rub meat with oil; sprinkle with 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and thyme. Roast in small pan until interior temperature reads about 160 degrees, 1 1/4 hours. Tent with foil to keep warm; let stand.
- Melt 1 tablespoon butter in a large, shallow skillet over medium heat. Add half the apples, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Saute, shaking pan to toss apples until starting to soften, about 5 minutes. Add 2 tablespoons syrup, 2 tablespoons stock or apple juice, and half the dried fruit. Saute, tossing until fruit is soft, and mixture is juicy, 2 to 3 minutes. Transfer to small bowl; cover with foil to keep warm. Repeat with remaining ingredients. Combine batches. Adjust seasoning.
- Meanwhile, slice rolls open; spread with mustard. Slice meat into 1/4-inch-thick slices; arrange over bottom halves of rolls, and mound with hot sauce. Cover with top of rolls; place on a baking sheet. Heat until rolls are toasty and filling is hot, about 5 minutes.
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