Apple Bourbon Gravy With Pork Loin Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON



Pan-Roasted Pork Tenderloin with Apples and Bourbon image

Provided by James Briscione

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 pound pork tenderloin, trimmed
1 1/2 teaspoons kosher salt, plus more for seasoning
1 teaspoon ground coriander
1/2 teaspoon ground fennel seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more if needed
2 tablespoons unsalted butter, plus more if needed
2 shallots, thinly sliced
4 sprigs fresh thyme
2 apples, such as Granny Smith or Golden Delicious, peeled, cored and sliced 1/2-inch thick
4 ounces bourbon
1 cup chicken stock

Steps:

  • Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
  • Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
  • Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
  • Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
  • Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
  • When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
  • Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
  • Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
  • To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

APPLE BUTTER PORK LOIN



Apple Butter Pork Loin image

This is the best pork recipe I've ever made. This pork is seasoned with a spiced apple butter, and roasted in apple juice. If food can be warm and cozy, this is it--a great Sunday dish!

Provided by UMich97

Categories     Meat and Poultry Recipes     Pork

Time 3h15m

Yield 6

Number Of Ingredients 8

2 (2 pound) boneless pork loin roast
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
2 tablespoons water
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
  • Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
  • Cover, and return to the oven for 2 hours, or until fork-tender.

Nutrition Facts : Calories 606.5 calories, Carbohydrate 25.7 g, Cholesterol 194.1 mg, Fat 25.4 g, Fiber 0.5 g, Protein 64.9 g, SaturatedFat 8.4 g, Sodium 150.6 mg, Sugar 23.2 g

ROASTED LOIN OF PORK WITH PAN GRAVY



Roasted Loin of Pork with Pan Gravy image

Juicy, tender pork covered in a pan gravy that is packed with flavor. Great to serve to guests! My mother-in-law who can't cook demanded I teach her how to make this! Substitute chicken stock for pork stock in the gravy, if you wish.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon dry mustard powder
2 cloves garlic, minced
1 (3 pound) boneless pork loin roast
1 stalk celery, diced
2 medium carrots, diced
1 large onion, diced
salt and ground black pepper to taste
3 tablespoons flour
½ cup pork stock

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
  • With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
  • Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
  • Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
  • While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 8.3 g, Cholesterol 119.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 39.8 g, SaturatedFat 7.2 g, Sodium 200.3 mg, Sugar 2.2 g

STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY



Stuffed Pork Tenderloin with Apple Bourbon Gravy image

This Stuffed Pork Tenderloin with Apple Bourbon Gravy is the perfect alternative to a huge turkey on your holiday menu!

Provided by The Chunky Chef

Categories     Main Course

Time 1h15m

Number Of Ingredients 29

1 1/2 lb pork tenderloin (silver skin removed)
2 Tbsp olive oil
2 slices bacon (diced)
2 small to medium gala apples (or your favorite type) (peeled, cored, and diced)
1 small yellow onion (diced)
2 cloves garlic (minced)
1/2 tsp kosher salt
1/4 tsp black pepper
1 Tbsp chopped fresh sage
1 1/2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 1/2 Tbsp packed light brown sugar
1 1/2 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp ground cumin
1/4 - 1/3 cup pan drippings (from cooking the pork)
1/3 cup bourbon
1 cup reduced sodium chicken broth or stock
2/3 cup apple cider
2 tsp dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 cup cold water
2 Tbsp cornstarch
1 Tbsp cold unsalted butter

Steps:

  • Heat a large oven safe skillet (I prefer cast iron), over MED LOW heat. Add bacon pieces and cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
  • To the same skillet, add onion, apple, garlic, salt and pepper. Cook, stirring often, for 3-5 minutes, until softened.
  • Stir in sage, rosemary and thyme, and remove mixture to the plate with the bacon.
  • Wipe out skillet, but no need to wash. Set aside for now.
  • Add tenderloin to a cutting board. Hold your knife parallel to the board and carefully slice the pork from right to left (if you're a righty), until you're about 1/2 an inch away from the opposite side.
  • Open the tenderloin up like a book, then cover with plastic wrap or wax paper and pound with the flat side of a meat mallet until the whole tenderloin is about 1/2 an inch thick.
  • Remove plastic wrap, and spread stuffing mixture evenly over the surface of the meat, leaving a small border all the way around.
  • Start with a long edge, and roll the meat up into a tight log shape, pushing any stuffing back in that falls out of the ends.
  • Secure the ends with several toothpicks, keeping them all pointing the same way. Take note of how many you used, so you can make sure you take that same amount back out at the end of cooking!
  • Combine rub ingredients in a small bowl, then rub evenly over the entire surface of the tenderloin, being careful not to poke yourself on the toothpicks.
  • Preheat oven to 400°F.
  • Add 2 Tbsp to cast iron skillet from earlier, and heat over MED HIGH heat. Once oil is hot, add tenderloin, toothpick side down, and sear for 1-2 minutes per side, until golden brown.
  • Transfer the skillet to the preheated oven for about 20 minutes, or until an instant read thermometer reads 140-145°F.
  • Transfer pork to a cutting board and let rest for about 10 minutes.
  • While meat is resting, transfer skillet back to the stovetop and heat over MED/MED HIGH heat. There should be drippings in the skillet from cooking the pork, drain off some if needed, so that you have about 1/4 - 1/3 cup left... those add great flavor.
  • Add bourbon and use a wooden spoon to scrape the bottom of the pan, loosening any browned bits.
  • Pour in chicken stock, apple cider, mustard, salt, pepper, and onion powder, and bring to a low boil.
  • In a small mixing bowl, combine cold water and cornstarch and whisk together until smooth.
  • Pour cornstarch mixture into the boiling liquid, whisking as you add it.
  • Reduce heat to MED LOW and simmer, stirring often, until gravy has thickened to your liking.
  • Remove from heat and add cold butter, whisking as it melts into the gravy.
  • Slice tenderloin into 1/2-3/4" rings, and drizzle gravy over the slices.
  • Serve with additional gravy on the side.

Nutrition Facts : Calories 315 kcal, Carbohydrate 13 g, Protein 26 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 84 mg, Sodium 531 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY



Roasted Pork Tenderloins With Sweet Apple Gravy image

Make and share this Roasted Pork Tenderloins With Sweet Apple Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

2 1/2-2 3/4 lbs pork tenderloin, trimmed of fat and connective tissue
3 tablespoons extra virgin olive oil
8 fresh thyme sprigs, leaves removed and coarsely chopped
4 fresh thyme sprigs, left whole
salt
black pepper
3 tablespoons butter
1/2 large onion, chopped
3 garlic cloves, minced
red pepper flakes
1 tablespoon all-purpose flour
1/2 cup white wine
1 cup apple juice or 1 cup apple cider
1 1/2 cups chicken stock
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 475°.
  • Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
  • Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
  • Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
  • Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
  • When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
  • Sprinkle with the flour; continue to cook 1 minute.
  • Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
  • Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
  • Discard thyme stems, then stir in the chopped chives.
  • To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

Nutrition Facts : Calories 437.2, Fat 23.5, SaturatedFat 8.3, Cholesterol 141.8, Sodium 222.3, Carbohydrate 10.2, Fiber 0.3, Sugar 6.2, Protein 40.8

ROAST PORK WITH APPLE GRAVY



Roast Pork With Apple Gravy image

Make and share this Roast Pork With Apple Gravy recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 1h48m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 kg pork
10 g sage
15 g parsley
1 lemon
4 garlic cloves
1 teaspoon salt
pepper
200 ml apple juice
125 ml water
2 teaspoons cornflour
pepper

Steps:

  • Put the pork on a board and cut off the string if your pork has been rolled and tied. Slide a large sharp knife under the pork rind and fat, then lift it off completely. Set it to one side. Cut a hole about 4cm wide through the thickest part of the loin, or eye, of the pork. Preheat the oven to 190C/Fan 170C/Gas 5.
  • Finely chop the sage and parsley leaves and put them in a bowl. Add the lemon zest, garlic, salt, and plenty of freshly ground black pepper. Press some of this herby mix into the hole in the pork and then spread the rest over the surface of the pork until well covered.
  • Cover the meat with the pork rind - this will protect the pork and keep it moist as it cooks. Tie the joint at 2cm intervals with kitchen string to keep it together and place in a small sturdy roasting tin. Roast for 30 minutes per 500g, plus 20 minutes. A 1.25kg joint should take 1 hour 35 minutes, but check it is cooked throughout.
  • When the pork is ready, move it to a warmed board ready to carve and cover it with foil and a couple of dry tea towels to keep it warm. Holding the roasting tin carefully with an oven cloth, tilt all the juices to one corner and skim off as much of that naughty fat as possible with a spoon and throw it out.
  • To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer. Mix the cornflour and the remaining cold water to make a thin paste. Stir this into the gravy and cook for 1-2 minutes more until thickened, stirring occasionally. Adjust the seasoning to taste.
  • Remove the string from the pork and lift off the crackling and cut it up separately. Carve the pork and serve it without the crackling for anyone watching their weight! Pour the gravy into a jug to serve with the pork.

Nutrition Facts : Calories 449.3, Fat 19.5, SaturatedFat 6.6, Cholesterol 175, Sodium 506.3, Carbohydrate 7.2, Fiber 1.2, Sugar 3.6, Protein 57.9

APPLE GRAVY



Apple Gravy image

You might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies-pretty much anything goes. -Kathryn Conrad, Milwaukee, Wisconsin

Provided by Taste of Home

Time 45m

Yield 1 cup

Number Of Ingredients 6

1 tablespoon plus 2 teaspoons butter, divided
1 large apple (Jonagold or Honeycrisp), peeled and chopped
1/4 cup apple brandy
1 cup beef broth
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper, optional

Steps:

  • In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan., Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper.

Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 163mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.

More about "apple bourbon gravy with pork loin roast recipes"

BACON WRAPPED PORK LOIN WITH APPLE CIDER GRAVY
bacon-wrapped-pork-loin-with-apple-cider-gravy image
2018-09-05 Preheat your oven to 425 degrees F. Trim the pork loin of any large, tough pieces of fat. Stir together 1 tablespoon of the olive oil, the fresh chopped rosemary (1 tablespoon), chopped garlic, and kosher salt (1 …
From bowlofdelicious.com


APPLE BUTTER GLAZED PORK LOIN ROAST WITH GRAVY RECIPE
apple-butter-glazed-pork-loin-roast-with-gravy image
2020-08-08 1 1/2 cups of Apple Butter Instructions Preheat oven to 375 Season Pork Loin Add Water to base and cook for one hour. Remove roast and glaze Return to oven and cook for at least another 2 hours - depending on the size …
From sassytownhouseliving.com


ROAST PORK WITH APPLE PAN GRAVY - A CORK, FORK,
roast-pork-with-apple-pan-gravy-a-cork-fork image
Preheat the oven to 450 degrees. Wash and pat dry the pork roast. Mix together the garlic, sea salt, pepper, and olive oil in a small bowl until blended. Place pork roast on a roasting rack inside a roasting pan. Pick up a handful of the garlic …
From acorkforkandpassport.com


DORIE GREENSPAN’S BOURBON-ROASTED PORK LOIN
dorie-greenspans-bourbon-roasted-pork-loin image
Instructions. Using a sharp paring knife, cut a shallow crosshatch pattern in the roast’s top layer of fat, taking care not to cut into the meat. Mix the bourbon, mustard, honey, brown sugar, Sriracha, 1 teaspoon salt and a few grinds of …
From foodschmooze.org


APPLE BOURBON BRAISED PORK RECIPE
apple-bourbon-braised-pork image
Add apples and all spices. Stir well to combine. Remove from heat, stir in bourbon and return pork to pan, nestling the meat down into the veggies and apples. Pour in chicken stock until pork is covered about half way. Cover and …
From unclejerryskitchen.com


ROASTED PORK LOIN WITH CRACKLING ROAST VEGETABLES, …
roasted-pork-loin-with-crackling-roast-vegetables image
Method. 1. Remove pork loin roast from packaging taking note of weight and pat dry with paper towel. 2. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel. 3. Rub the rind …
From pork.com.au


SLOW COOKER APPLE BOURBON PULLED PORK - THE COOKING …
slow-cooker-apple-bourbon-pulled-pork-the-cooking image
2021-09-12 BBQ Sauce. Buns. Directions: Coat the roast with Worcestershire sauce. Rub sugar over the outside of the roast. Place roast and apples in the slow cooker. Pour the cider and bourbon around the sides, but not on top of …
From thecookingmom.com


ONE PAN APPLE BOURBON PORK TENDERLOIN - UGLY …
one-pan-apple-bourbon-pork-tenderloin-ugly image
2021-05-30 Add the bourbon and brown sugar and then the apples. Stir to coat the apples and then nestle them around the pork tenderloin (but leave the tenderloin in contact with the pan). Carefully move the pan to the oven and …
From uglyducklingbakery.com


PORK TENDERLOIN ROAST WITH APPLE, ONION AND GARLIC GRAVY
pork-tenderloin-roast-with-apple-onion-and-garlic-gravy image
In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples and continue sauteing for about 2 to 4 more minutes. Add the broth, vinegar and honey and stir until mixed. Add salt and pepper to …
From bigoven.com


APPLE BOURBON GRAVY WITH PORK LOIN ROAST - MASTERCOOK
apple-bourbon-gravy-with-pork-loin-roast-mastercook image
3 1/2 lb pork loin roast, boneless; 1 Tbsp each granulated garlic & onion, paprika & steak seasoning; 2 tsp crushed rosemary; 2 c apple juice; 1/2 c bourbon
From mastercook.com


PRESSURE COOKER PORK LOIN WITH BOURBON APPLE SAUCE
2019-07-25 Place the lid on the pot and turn the knob to seal. Cook on high pressure for 35 minutes. Allow the pressure to release naturally for 15-20 minutes. Remove the pork loin from the pot and allow to rest for 5 minutes before cutting. If you prefer a smooth apple sauce, use an immersion blender to blend until it reaches your desired consistency.
From thecreativebite.com


APPLE BOURBON PORK LOIN - THERESCIPES.INFO
Apple Bourbon Pork Loin | Maine Spirits Make It Yourself Spirit Ingredients: 1/2 cup Bourbon Food Ingredients and Preparation Serves 4, 1hr 15 minutes 2 lbs Pork Tenderloin, trimmed 2 Apples (Honeycrisp or Empire), diced ¼ c. Unsalted Butter 2 tbs. Five Spice Seasoning 1 Lime, zested and juiced Salt 1 c. Cilantro, finely chopped ½ c. Bourbon
From therecipes.info


STUFFED PORK TENDERLOIN WITH APPLE BOURBON GRAVY
Nov 1, 2021 - Pork tenderloin is wrapped around a sweet and savory filling made from apples, onions, bacon and herbs, roasted, then smothered in an apple cider bourbon gravy!
From pinterest.ca


PECAN-CORNBREAD-STUFFED PORK & APPLE-BOURBON GRAVY RECIPE
Combine 1 1/2 teaspoons bourbon, remaining 1 tablespoon syrup, and 1 cup apple juice; stir well, and pour over roast. Cover and cook on low-heat setting for 4 hours or until pork is done. Place roast, onion slices, and apple rings on a platter. Cut roast into 8 slices; cut onion slices and apple rings in half crosswise. Set aside, and keep warm.
From myrecipes.com


APPLE BOURBON GRAVY WITH PORK LOIN ROAST | RECIPE | PORK …
Sep 20, 2014 - I first made this recipe some years ago, & was so impressed with the unique flavor that I shared it with my family @ a Pre Reunion Family Dinner, & they just went craz. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. ...
From pinterest.com


SLOW ROASTED PORK LOIN WITH APPLE GRAVY - GOURMET GLUTTON
2018-03-03 Brine the pork loin for 24hrs before removing from the brine mixture, rinse the pork loin in cold water and pat dry. Roast Pork Loin and Saute Apple Segments. Remove your pork loin from the fridge at least 2hrs prior to roasting, and allow to come to temperature. Preheat the oven to 325ºF. Place your pork loin in a shallow roasting pan, and ...
From gourmetglutton.com


ROASTED PORK TENDERLOIN WITH APPLE GRAVY - TEXASREALFOOD
2020-09-28 1. Remove the tenderloin from the fridge 30 minutes before cooking it to let it come down to room temperature. Preheat the oven to 375 °F and season the pork with 1-2 teaspoons of salt and pepper. 2. When the oven is preheated, heat 2-3 tablespoons of olive oil in an ovenproof skillet over medium-high heat. Sear the meat on all sides until ...
From texasrealfood.com


BOURBON AND APPLE CIDER RECIPES - THERESCIPES.INFO
Bourbon Spiked Hot Apple Cider - Vindulge top www.vindulge.com. How to make Bourbon Spiked Hot Apple Cider. Start by making your mulled cider: Place all of your ingredients (except for the alcohol) in a pot and bring it to a simmer for 5-10 minutes.Strain the solids and place in a container. To make the cocktail: Rim your glass with sugar (optional) and then add bourbon, …
From therecipes.info


APPLE BOURBON PORK ROAST - THERESCIPES.INFO - THERECIPES
How To Make apple bourbon gravy with pork loin roast 1 To make the Pork Roast-PREHEAT OVEN TO 450 DEGREES F. Combine all of the spices in a small bowl then sprinkle liberally over the entire roast. Spray a shallow baking pan with non stick cooking spray, add roast and roast for 15 minutes. This locks in the moistness. See more result ››
From therecipes.info


PORK LOIN ROAST WITH GRAVY - VALERIE'S KITCHEN
2022-04-07 Marinate the Pork Loin. Add the olive oil, garlic, rosemary, thyme, salt and pepper to a small bowl. Combine it well. Place the pork loin on a sheet of aluminum foil that is large enough to enclose it. Pierce the pork with a sharp knife in 5 or 6 places. Smear the garlic-herb mixture over all sides of the roast.
From fromvalerieskitchen.com


SPICED PORK TENDERLOIN WITH BOURBON APPLES - CASUAL FOODIST
2020-10-22 1 large apple sliced. 1 shallot chopped. 1/4 cup bourbon. 1 tsp fresh thyme 1 sprig. Instructions. Preheat oven to 400 degrees. Combine salt, pepper and spices; trim pork tenderloin and coat with spices. Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium heat and sear pork tenderloin on all sides.
From casualfoodist.com


PORK TENDERLOIN WITH APPLE-CRANBERRY BOURBON SAUCE
Pre-heat oven to 400 degrees F. Remove silver skin from pork if necessary (see Chef’s Notes). Mix the herbs (chives, parsley, and thyme) in a large plastic bag. Rub pork with the oil then place into the plastic bag to coat evenly with herbs. Heat heavy skillet on …
From amihungry.com


ROASTED APPLE PORK TENDERLOIN – FUCHSIA FREEZER
2017-08-25 Pre heat your oven to 400 degrees. Cut slits into pork tenderloin about 3/4 of the way through. Slice the apples and onions thinly. Place one slice of apple and one slice of onion into each slit in the pork. Continue until all the slits are full, and place tenderloins into an oven proof dish. (Hint: fold the thinner/smaller end of the ...
From fuchsiafreezer.ca


APPLE BOURBON GRAVY RECIPE | EATINGWELL
Directions. Step 1. Heat oil in a large saucepan over medium heat. Add shallots, celery and carrot and cook, stirring, until softened and lightly browned, about 5 minutes. Add bourbon and thyme; increase heat to medium-high and simmer until the bourbon is mostly evaporated, about 3 minutes. Advertisement. Step 2.
From eatingwell.com


APPLE BOURBON PORK TENDERLOIN RECIPE : OPTIMAL RESOLUTION LIST ...
1 cup apple cider 1/2 cup bourbon Directions Pork Tenderloin Pre-heat oven to 400 degrees F. Remove silver skin from pork if necessary (see Chef's Notes). Mix the herbs (chives, parsley, and thyme) in a large plastic bag. Rub pork with the oil then place into the …
From recipeschoice.com


ONE SKILLET APPLE BOURBON PORK TENDERLOIN - WITH TWO SPOONS
2017-09-27 Add pork tenderloin and sear for approximately 2 minutes per side (approximately 8 minutes total). Remove skillet from heat, add apples, onions, and bourbon to the skillet. Arrange tenderloin to sit on top of apple mixture. Place skillet back on range and cook over medium high heat for additional 2 minutes. Sprinkle with sage.
From withtwospoons.com


21 PORK TENDERLOIN RECIPES SOUTHERN LIVING - SELECTED RECIPES
Pork Roast With an Orange Glaze (Southern Living Magazine) 1 hr 10 min. Pork loin roast, orange marmalade, free chicken broth, rosemary, dry mustard. 4.03.
From selectedrecipe.com


15 APPLE BOURBON PORK TENDERLOIN RECIPE - SELECTED RECIPES
Delicious Apple Bourbon Flavored Tenderloins. Oven Instructions: Bake in oven at 425°F for 30 minutes or until thermometer reaches 155°F. Let rest 5 minutes prior to slicing. How do you keep pork tenderloin from drying out? Place your pork loin fat side up in your roasting pan.
From selectedrecipe.com


APPLE-BOURBON GRAVY RECIPE | MYRECIPES
Directions Step 1 Bring first 4 ingredients to a boil, stirring occasionally, until sugar dissolves. Remove from heat. Discard bay leaf. Step 2 Melt butter in a large saucepan over medium heat. Stir in apple and onion; sauté 8 minutes or until onion is …
From myrecipes.com


BOURBON CARAMEL APPLE PORK LOIN | OLIVELLE THE ART OF FLAVOR ...
Directions. Preheat the oven to 375°F. In a large skillet, heat olive oil and butter. Once melted, add brown sugar, sugar shaker and apples. Sauté the apples until slightly caramelized, about 8-10 minutes. Add the bourbon and apple cider. Remove from the heat and cool.
From olivelle.com


APPLE BUTTER BOURBON MARINATED PORK TENDERLOIN - DONUT WORRY, …
2021-09-28 Instructions. Combine the marinade ingredients, until sugar is fully dissolved. Pour the marinade over the pork tenderloin in a ziploc bag. Soak in the fridge overnight (or for a few hours if short on time). When you are ready to cook, grill the pork until it reaches an internal temperature of 165F.
From donutworrybehealthy.com


SAGE PORK ROAST WITH APPLE PORK GRAVY - MCCORMICK
INSTRUCTIONS. 1 Preheat oven to 350°F. Mix sage, garlic salt, ginger and black pepper in small bowl. Place roast in foil-lined roasting pan with fat side down. Brush entire surface with oil. Rub seasoning mixture evenly over roast. Pour apple juice into pan. 2 Roast 1 1/4 hours or until desired doneness, basting with pan juices every 20 minutes.
From mccormick.com


SMOKED STUFFED PORK LOIN RECIPE - THERESCIPES.INFO
Smoked Bacon Wrapped Stuffed Pork Loin Roast Recipe by ... hot cookpad.com. Smoke pork loin at 200°F for 2 hours, or until internal temperature reads 145°F. Baste during the last 30 minutes of cooking with your favorite barbecue sauce if desired. To crisp your bacon place under the broiler in the oven for about 5 minutes. Let rest for 15 ...
From therecipes.info


PORK LOIN ROAST WITH APPLES - FALL COMFORT FOOD! - MOM FOODIE
2021-09-05 Once the initial sear is done, reduce the oven temperature to 350 degrees. Now bake the pork for 20 minutes per pound. The finished roast should have an internal temperature of 145 degrees. In this recipe, the final few minutes are done at a high heat to brown the outside of the pork as well as the apples and onions. Pork Cuts to Roast with Apples
From momfoodie.com


ROAST PORK LOIN WITH APPLE BOURBON CRANBERRY SAUCE
Remove the pan from the heat and stir in the apple slices. Move the vegetables and apple slices around to the sides of the skillet and place the tied piece of pork in the center of the pan. Baste the uncovered pork with about 1/4 cup of the basting sauce and place the pan in the preheated 400 F oven and roast for 10 minutes.
From instructables.com


APPLE BOURBON GRAVY WITH PORK LOIN ROAST FOOD- WIKIFOODHUB
3 1/2 lb pork loin roast, boneless: SPICE BLEND FOR PORK ROAST: 1 Tbsp each granulated garlic & onion, paprika & steak seasoning: 2 tsp crushed rosemary: APPLE BOURBON MARINADE: 2 c apple juice: 1/2 c bourbon: 1/4 c firmly packed brown sugar (i used 1/3 cup) APPLE BOURBON GRAVY: 1/4 c butter (1/2 stick) i used 1/3 cup: 1/4 c all purpose flour ...
From wikifoodhub.com


Related Search