Apple Dijon Pork Roast Recipes

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APPLE-DIJON PORK ROAST



Apple-Dijon Pork Roast image

This recipe takes less than five minutes to assemble and is delicious. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 to 3 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
6 tablespoons cornstarch
6 tablespoons cold water
Coarsely ground pepper, optional

Steps:

  • Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.

Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

DIJON PORK WITH APPLES AND CABBAGE



Dijon Pork with Apples and Cabbage image

A honey-mustard marinade gives pork a tangy-sweet punch. Charred cabbage and apple make a crunchy side dish.

Provided by Molly Gilbert

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 11

½ head green or red cabbage, cored and cut into 1/2-inch-thick wedges
2 large apples - cored and sliced into thin wedges
5 tablespoons extra-virgin olive oil divided
1 ½ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
2 (16 ounce) pork tenderloins
1 tablespoon coarse-grain Dijon-style mustard
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
  • Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
  • Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
  • Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
  • Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing. Serve pork warm with cabbage and apples, sprinkled with parsley (if using).

Nutrition Facts : Calories 353.8 calories, Carbohydrate 18.2 g, Cholesterol 84.3 mg, Fat 18.8 g, Fiber 4.2 g, Protein 28.3 g, SaturatedFat 4.3 g, Sodium 619.4 mg, Sugar 12.5 g

APPLE DIJON PORK ROAST



Apple Dijon Pork Roast image

An easy slow cooker recipe from Beverly Mills & Alicia Ross of "Desperation Dinners." They recommend serving with black-eyed peas, turnip greens, and corn bread.

Provided by Impera_Magna

Categories     Pork

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 6

1 (3 1/2-4 lb) boneless pork loin roast
1 cup apple juice
1/2 cup Dijon mustard
1 (14 1/2 ounce) can chicken broth
1/4 cup cornstarch
1/4 cup water

Steps:

  • Trim visible fat from pork roast; cut in half so it will fit into slow cooker. Place halves side by side in the bottom of a 5 qt or larger slow cooker.
  • In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth. Pour mixture over roast. Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees.
  • When roast is cooked, remove meat to a platter; using two forks, shred meat.
  • In small jar with a lid, shake together cornstarch and water. Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker. Stir until slightly thickened, about one minute.
  • NOTE: You may not need all the cornstarch mixture.
  • Ladle sauce over meat and serve.

Nutrition Facts : Calories 378.2, Fat 17.5, SaturatedFat 3.3, Cholesterol 127, Sodium 440.9, Carbohydrate 8.2, Fiber 0.6, Sugar 3.3, Protein 44.2

APPLE PORK ROAST



Apple Pork Roast image

"This is a delicious way to make a pork roast, and it's my husband's favorite. The gravy is very tasty without all of the fat." Florence LaPointe - Dryden, Ontario

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 pounds)
2 garlic cloves, sliced
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
3/4 cup reduced-sodium beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1-1/2 cups chopped peeled apples
1 tablespoon cornstarch
1 tablespoon reduced-fat sour cream

Steps:

  • Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

Nutrition Facts : Calories 278 calories, Fat 10g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 158mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

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