PORK ROAST WITH SPICED APPLES
"THE FINE FLAVOR of this pork roast is further enhanced when spicy-sweet apples are spooned over slices of the meat. This wonderful recipe made pork my favorite of all meats."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.
Nutrition Facts :
SPICED APPLE PORK ROAST
"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.
Nutrition Facts :
APPLE CIDER AND SPICE PORK CHOPS
This recipe was an accident. I was experimenting with flavors and wasn't expecting much out of it, but the apple cider addition yielded some of the best pork I've ever tasted (and the boyfriend agreed).
Provided by jadedhavok
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine brown sugar, garlic powder, 1 teaspoon sage, rosemary, salt, and pepper in a bowl. Dredge pork chops in seasoning mixture until coated thoroughly.
- Heat olive oil and butter in an oven-safe skillet over medium heat until butter is frothy, 1 to 2 minutes. Brown pork chops in the hot skillet on each side, 7 to 10 minutes total. Add apple cider, remaining sage, and drizzle in honey. Reduce heat to low and simmer for 5 minutes.
- Transfer the skillet to the oven and bake until pork chops are no longer pink in the centers, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove the skillet from the oven and plate pork chops with sauce.
Nutrition Facts : Calories 541 calories, Carbohydrate 50.7 g, Cholesterol 103.3 mg, Fat 20.5 g, Fiber 0.4 g, Protein 37.8 g, SaturatedFat 5.6 g, Sodium 175.4 mg, Sugar 47.3 g
SHREDDED APPLE PORK
This tender slow cooker pulled pork with apple butter, apple cider vinegar, apples, and Dijon mustard brings the flavors of autumn to the dinner table.
Provided by Musselman's® Apple Butter
Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter
Time 5h30m
Yield 6
Number Of Ingredients 10
Steps:
- In small bowl, whisk together apple butter, vinegar, brown sugar, garlic, Dijon mustard, salt and pepper.
- Place chopped apples and onions in slow cooker. Add pork chops and pour apple butter mixture over top.
- Cook on low for 5 to 6 hours, covered. Shred pork with two forks in cooker, and let meat marinate on low in sauce for 20 minutes, uncovered. Serve warm over rice or mashed potatoes.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 40.7 g, Cholesterol 36 mg, Fat 4.4 g, Fiber 1.6 g, Protein 14.9 g, SaturatedFat 1.6 g, Sodium 532.7 mg, Sugar 30.6 g
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.
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
SPICED PORK FILLET WITH SHALLOTS & APPLE
An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.
- Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.
- Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there's almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm
- Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in 'Goes well with', right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.8 milligram of sodium
APPLE SPICED PORK
Make and share this Apple Spiced Pork recipe from Food.com.
Provided by weekend cooker
Categories One Dish Meal
Time 30m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directyions, and drain.
- Meanwhile in a large skillet, brown pork with celery and onion in oil, and drain.
- Add apples, raisins, brown sugar, seasoned salt, and cinnamon.
- Cook and stir over medium heat for 8-10 minutes or until pork is no longer pink, and vegetables are tender.
- In a small bowl, combine cornstarch, and broth until smooth, and gradually add to the pork mixture.
- Bring to a boil, cook and stir 2 minutes or until thickened.
- Serve with noodles.
- Sprinkle with walnuts.
Nutrition Facts : Calories 301.9, Fat 10.1, SaturatedFat 1.9, Cholesterol 73.7, Sodium 67.8, Carbohydrate 29.5, Fiber 3.2, Sugar 20.4, Protein 24.7
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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SPICED PORK AND APPLES | BETTER HOMES & GARDENS
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5/5 (4)Calories 539 per servingTotal Time 4 hrs 45 mins
- Place pork chops in a resealable plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine peanut oil, honey, soy sauce, rice wine, sesame oil, five-spice powder, and ginger. Pour marinade over pork chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 12 hours, turning occasionally.
- Preheat oven to 425°F. Drain chops, reserving 1/4 cup marinade. Arrange chops in an ungreased 3-quart rectangular baking dish. Arrange apples around chops. Drizzle apples with the reserved 1/4 cup marinade. Sprinkle apples with cinnamon.
- Bake, uncovered, for 10 minutes. Add green onions. Bake, uncovered, for 10 to 15 minutes more or until chops are cooked through (160°F) and apples are tender. Arrange chops and apples on a serving platter. Drizzle apples with honey.
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- Heat the vegetable oil in a heavy skillet over medium heat. While the skillet is heating, open the pork chops and season each side with a pinch of salt and freshly ground pepper.
- Once the oil is hot and shimmering, place the chops in the pan. Cook the chops undisturbed for 5-7 minutes or until the bottoms form a nice brown crust. If your chops are sticking to the pan, that means they have not formed a crust yet. They will “let go” once the crust forms. Flip the chops and cook the second side in the same manner. It should take 5-7 minutes for each side.
- While the chops are searing, thinly slice the onion and slice the apples into wedges. Once the chops have browned on both sides, remove them to a clean plate (they do not need to be cooked through at this point). Add the apples, onions, and butter to the skillet and sauté until the onions are softened. Allow the moisture from the apples and onions to dissolve the browned bits from the skillet as they cook.
- Add the broth, brown sugar, cinnamon and nutmeg to the skillet with the apples and onions. Stir until everything is combined, then return the chops to the pan, along with any juices that may have collected on the plate. Nestle the chops down in the mixture, making sure some onions and apples are on top of the chops.
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