THICK PORK CHOPS WITH SPICED APPLES AND RAISINS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy.
- Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer.
- While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops.
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
SPICED ROAST PORK WITH FENNEL AND APPLE SALAD
The chile paste for this pork is added in two stages: Initially it acts as a marinade and permeates the interior of the roast. After a second addition is applied, it's roasted over high heat to create a spicy, toasty bark.
Provided by Tailor, Nashville, TN
Categories Bon Appétit Roast Pork Fennel Dinner Apple Cilantro Chile Pepper Salad Peanut Free Tree Nut Free Seed Christmas
Yield 8 servings
Number Of Ingredients 23
Steps:
- Pork:
- Cook chiles, star anise, fennel seeds, coriander seeds, cumin seeds, peppercorns, and cloves in a dry small skillet over medium heat, stirring often, until slightly darkened and fragrant, about 2 minutes. Let cool. Set one-fourth of spice mixture aside.
- Blend garlic, vinegar, ¼ cup oil, and ¼ cup water in a blender until smooth. Add remaining toasted spices and blend, adding splashes of water if needed to help turn the blades, until chile paste is mostly smooth; some texture is okay.
- Season pork with 1 tsp. kosher salt per pound (check the butcher's sticker on the package to see the weight of what you purchased). Smear half of chile paste all over pork; transfer to a wire rack set inside a rimmed baking sheet or a roasting pan and let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
- Finely grind reserved spice mixture in a spice mill or with mortar and pestle. Transfer to a small skillet; stir in remaining ¼ cup oil. Set over medium heat and cook, stirring, until spices have darkened slightly and are fragrant, about 1 minute. Let spice oil cool, then transfer to an airtight container. Cover and set aside.
- Preheat oven to 275°F. Roast pork until paste is darkened and looks dried out and an instant-read thermometer inserted into the center registers 120°F, 1½-2 hours, depending on the size. Make sure to take the temperature in more than one spot as there will be thick and thin parts of the roast. Let rest 2 hours.
- Preheat oven to 500°F. Rub pork with reserved chile paste and roast until marinade has formed a fragrant crust and an instant-read thermometer inserted into the thickest part registers 130°F, 8-12 minutes. Transfer pork to a cutting board and let rest 15 minutes. Thinly slice and transfer to a platter. Spoon reserved spice oil over pork; sprinkle with sea salt.
- Salad and assembly:
- Toss fennel bulb and fronds, apple, lime zest and juice, chiles, and cilantro in a large bowl; season salad with salt. Drizzle oil over and toss to coat. Serve pork with salad.
EASY SLOW COOKER APPLE PORK ROAST
My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!
Provided by onwingosfdragons
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 14
Number Of Ingredients 8
Steps:
- Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
- Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
- Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g
SPICED APPLE PORK LOIN ROAST
Make and share this Spiced Apple Pork Loin Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- In a small bowl, combine the first 4 ingredients; set aside.
- Cut slits in top of roast; insert the garlic strips.
- Combine flour, salt, sugar, pepper and mustard; rub over roast.
- Place the roast on a rack, in a shallow roasting pan.
- Bake, uncovered at 350°F, or until a meat thermometer reads 160°F.
- Brush applesauce mixture (this mixture can be doubled if desired) over the roast during the last half hour of baking.
- Remove the roast to serving platter; slice.
Nutrition Facts : Calories 468.5, Fat 19, SaturatedFat 3.6, Cholesterol 145.2, Sodium 519.3, Carbohydrate 23.2, Fiber 0.6, Sugar 12.2, Protein 48.9
ROAST SPICED PORK BELLY WITH APPLE SAUCE
From Everyday Gourmet and host Justine Schofield (finalist in Australian Masterchef) and fellow finalist Lucas Parsons. Have not included 3 to 4 hours curing time or overnight refrigeration in time estimates.
Provided by ImPat
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the salt and spices together and rub it all over the pork and let is cure for 3 to 4 hours and then wash the pork belly well and dry with paper towels and place in the fridge uncovered for at least 6 to 8 hours or overnight.
- Preheat the oven to 250°C.
- rub the skin of the pork with some oil and salt and then place the pork on a roasting tray skin side up and cook for 15 minutes.
- Lower the temperature of the oven to 150C and cook for 45 to 50 minutes to get great crackling pork belly can be finished under the grill/broiler.
- Remove the pork belly and rest for 15 minutes and then slice pork belly thinly and serve with apple sauce.
- APPLE SAUCE - Place the sugar and vinegar in a medium size saucepan and bring to the boil and then add the apples and cook until tender and then puree and add the lemon juice and set aside to cool.
Nutrition Facts : Calories 4463.6, Fat 432.2, SaturatedFat 157.4, Cholesterol 586, Sodium 28589.3, Carbohydrate 64.7, Fiber 7.7, Sugar 53.5, Protein 77.1
MAKE-AHEAD SPICED PORK & APPLE ROAST
Roasted pork tenderloin with apples and butternut squash may not sound like a 55-minute dish-unless it's this clever make-ahead recipe.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix first 3 ingredients; press onto meat. Place in freezer-weight resealable plastic bag. Add apples and 1/4 cup dressing; seal bag. Freeze up to 3 months. Refrigerate overnight to thaw.
- Heat oven to 400ºF. Place squash on rimmed baking sheet sprayed with cooking spray; drizzle with remaining dressing. Bake 20 min.; turn squash.
- Remove meat and apples from bag; place on baking sheet with squash. Bake 15 to 20 min. or until meat is done (145ºF) and squash is tender. Discard bag and marinade.
- Let meat stand 3 min.; slice meat. Serve with apples and squash.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 24 g
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- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in the slow cooker. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
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