ROAST PORK LOIN WITH APPLES
Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown 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, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
- Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
- Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
- Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
APPLE CIDER GLAZED PORK TENDERLOIN
Apple cider is the secret to a marinade that makes pork tenderloin incredibly moist with a gorgeous glaze! The marinade also does double duty as the sauce. You will be amazed at the incredible flavour in this with so few ingredients! I used Rochdale Apple Cider for this recipe - a New Zealand cider that is available at all major liquor outlets in Australia including Dan Murphy's and Liquorland.
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Mix the Marinade ingredients in a bowl.
- Place Marinade and pork in a large ziplock bag and marinate in the refrigerator overnight, up to 24 hours.
Nutrition Facts : ServingSize 315 g, Calories 404 kcal
APPLE CIDER SAUCE AND PORK LOIN CHOPS
Seasoned pork loin chops baked with apple cider and Worcestershire sauce and finished with sherry make even the pickiest husband say, 'Wow!' Serve with mashed potatoes.
Provided by suzette
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
- Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 28.6 g, Cholesterol 36.9 mg, Fat 16.6 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 3.8 g, Sodium 307.3 mg, Sugar 23.5 g
PORK TENDERLOIN WITH APPLE CIDER REDUCTION
Provided by Aida Mollenkamp
Categories main-dish
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees F and arrange rack in the upper third.
- Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
- Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
- When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.
CIDER BRAISED PORK TENDERLOIN WITH APPLES
Apples and pork are just meant for each other and they snuggle up together in this dish of cider braised pork tenderloin with apples. Perfect for a day when you have little time, you can have this on the table in just over an hour! From Savor The Best.
Provided by Chef PotPie
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
- In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
- Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
- Transfer the apples and pork to a plate and allow to rest for 10 minutes.
- While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
- To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.
Nutrition Facts : Calories 295.2, Fat 11.3, SaturatedFat 3.9, Cholesterol 89.7, Sodium 477.4, Carbohydrate 20.7, Fiber 2.8, Sugar 9.6, Protein 27.7
CIDER-BRAISED PORK LOIN WITH SAUTEED APPLES
Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.
Provided by evelynathens
Categories Pork
Time 3h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the salt, pepper, sage and thyme and rub into pork.
- Wrap pork in plastic wrap and chill 2 hours or overnight.
- Pat pork dry with paper towels.
- In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
- Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
- Return pork to casserole, add cider and bring to boil.
- Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
- Transfer to a heated platter, discard string and let stand 10 minutes.
- Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
- Season to taste.
- Serve in a sauceboat.
- Arrange sautéed apples around sliced pork.
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
SLOW COOKER APPLE CIDER BRAISED PORK
This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 7h
Yield 8
Number Of Ingredients 13
Steps:
- Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
- Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
- Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
- Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
- Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
- Cut pork into 1/4-thick slices and serve with sauce poured over the top.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g
CIDER-BRAISED PORK LOIN
Caramelized apples top this cider-glazed pork loin and ribs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 250 degrees. Rub rack of ribs with 1 tablespoon salt and 1 teaspoon pepper. Place a 7-quart flameproof casserole or Dutch oven over medium heat. Add 1 tablespoon vegetable oil, and heat until oil is hot but not smoking. Add rack of ribs; brown, 8 to 10 minutes on each side, and remove. Pour out excess fat from the casserole.
- Deglaze the pan: Add 2 cups apple cider; stir with a wooden spoon until bottom of the casserole is clean. Add chicken stock, cider vinegar, onions, thyme, and parsley. Cut 2 apples in half; add to casserole. Return ribs to casserole. Bring to a simmer, transfer casserole to the oven, and cook for 2 hours.
- Heat remaining tablespoon oil in skillet. Season pork loin with 1 tablespoon salt and 1 teaspoon pepper. When oil is hot but not smoking, add loin. It should sizzle as soon as it hits the skillet. Sear until golden brown on all sides, 10 to15 minutes.
- Transfer 2 cups of the cooking liquid from the casserole to a shallow bowl or fat separator, and let stand to cool. Add loin to casserole, return to oven, and cook until meat thermometer inserted into loin registers 150 degrees, about 40 more minutes.
- Skim fat from reserved cooking liquid. Strain liquid; combine in medium saucepan with remaining 2 cups cider. Set over medium heat; simmer until reduced by a little more than half and amber in color and with a slightly viscous consistency.
- Place large skillet over medium heat. Peel and core remaining 2 apples, slice into eighths, and arrange in a single layer in hot skillet. Sprinkle with sugar and season lightly with salt and pepper. Cook until sugar melts, 2 to 3 minutes, and reduce heat. Continue cooking until sugar starts to caramelize, 7 to 8 minutes. Apples should soften and puff, and seared side should start to brown. When the apple slices loosen naturally from pan, turn and cook the other side for 5 to 7 minutes. Add apple-cider sauce to skillet; cook just to heat sauce and dissolve any sugars that have cooked onto pan.
- If using sage leaves, heat about 1/2 inch vegetable oil in heavy skillet over medium heat to just below smoking point. Add sage leaves and fry until crisp. With slotted spoon, transfer to piece of paper towel.
- Slice loin 1/4 inch thick, and cut rack into individual ribs. Serve with apples and sauce, and mashed roasted butternut squash. Garnish with fried sage leaves.
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