Applesauce And Sage Glazed Pork Loin With Parsnips And Turnips Recipes

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ROAST PORK LOIN WITH APPLESAUCE



Roast Pork Loin with Applesauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h50m

Yield 6 to 8 main course servings

Number Of Ingredients 17

2 tablespoons vegetable oil, such as soy, corn, or peanut
One 3-pound boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, sliced
1 carrot, sliced
1 stalk celery, sliced
3 cloves garlic, smashed
3 sprigs fresh sage
3 sprigs fresh thyme
1/2 cup dry white wine
1 cup chicken broth, homemade or low-sodium canned
1 to 2 tablespoons whole grain mustard
1 to 2 tablespoons unsalted butter, diced and chilled
About 4 cups applesauce, recipe follows
2 1/2 pounds tart red skinned apples, such as McIntosh
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
  • Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
  • Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
  • Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
  • Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
  • Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
  • Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

APPLESAUCE AND SAGE GLAZED PORK LOIN WITH PARSNIPS AND TURNIPS



APPLESAUCE AND SAGE GLAZED PORK LOIN WITH PARSNIPS AND TURNIPS image

Categories     Pork     Dinner

Yield 4 people

Number Of Ingredients 14

1 tablespoon olive oil
2 1/2 to 3 pound boneless pork loin, tied at 1/2-inch intervals
2 1/2 teaspoons kosher salt
1 teaspoon Essence, recipe follows
1 1/4 teaspoon fresh cracked black pepper
1 cup chicken stock
1 1/2 cups small diced parsnips
1 1/2 cups small diced turnips
1/2 cup applesauce
1/2 cup light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced fresh ginger

Steps:

  • Set a 12-inch saute pan over medium-high heat and add the olive oil. Season the pork with 2 teaspoons of the salt, the Essence and 1 teaspoon of the black pepper. Sear the pork in the hot pan for 2 minutes on each of the four sides, and on the two ends as well. Place the pork in a slow cooker and add the chicken stock to the pot. Lay the parsnips and turnips around the pork, salt them with the remaining 1/2 teaspoon kosher salt, and place the lid over the crock pot. Turn the heat up to high and cook the roast for 3 hours. While the roast is cooking, combine the applesauce, sugar, vinegar, sage, rosemary and ginger in a saucepan and bring to a boil. Reduce the heat to a simmer and stir. Cook until the applesauce is thickened, about 10 minutes. After the roast has cooked for 3 hours, pour the glaze over the top and replace the lid. Continue to cook for 1 hour longer, until very tender. Serve with the pan juices.

PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN



Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish

Steps:

  • Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
  • In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

GRILLED PORK WITH APPLE & SAGE



Grilled pork with apple & sage image

A classic combination that manages to be low-fat and to taste fantastic too

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 5

1 lemon
4 x 140g pieces pork tenderloin
2 tbsp sage leaves, roughly chopped
3 eating apples , peeled, cored and chopped
1 rounded tsp light muscovado sugar

Steps:

  • Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
  • Meanwhile, pour the lemon juice into a small pan. Add the apple to the pan with the remaining sage, sugar, salt and pepper. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve with your favourite green veg and potato wedges (recipe, top right).

Nutrition Facts : Calories 269 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.2 milligram of sodium

APPLE, SAUSAGE, AND PARSNIP STUFFING WITH FRESH SAGE



Apple, Sausage, and Parsnip Stuffing with Fresh Sage image

Categories     Fruit     Herb     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Meat     Sausage     Parsnip     Fall     Winter     Sage     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 10

1 1 1/2-pound loaf sliced sourdough bread with crust, cubed
1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 pounds hot Italian sausages, casings removed
6 cups chopped onions
2 cups chopped celery
3/4 cup (1 1/2 sticks) butter, divided
3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
2 pounds parsnips, peeled, cubed
3/4 cup packed fresh sage leaves
1/2 cup low-salt chicken broth

Steps:

  • Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes.
  • Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.
  • Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.
  • Butter 15x10x2-inch glass baking dish. Stuff turkey. Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake stuffing covered until heated through, about 1 hour. Uncover and bake until beginning to brown, about 10 minutes.

APPLESAUCE-GLAZED PORK CHOPS



Applesauce-Glazed Pork Chops image

These tasty, tender pork chops and applesauce are packed with sweet, smoky flavor. They're on the table in no time at all, making them perfect for hectic weeknights. -Brenda Campbell, Olympia, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

4 bone-in pork loin chops (1/2 inch thick and 7 ounces each)
1 cup unsweetened applesauce
1/4 cup packed brown sugar
1 tablespoon barbecue sauce
1 tablespoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place pork chops in a large cast-iron or other ovenproof skillet. Mix remaining ingredients in a small bowl; spoon over chops., Bake, uncovered, until a thermometer reads 145°, 20-25 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 295 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 448mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

COOKED TURNIPS AND PORK



Cooked Turnips and Pork image

I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal."

Provided by Inge 1505

Categories     One Dish Meal

Time 1h40m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 lbs country-style pork ribs (or use beef, such as chuck)
1 medium onion, cut in wedges
6 -8 cups water
1 teaspoon salt, to taste
pepper, to taste
4 lbs turnips, peeled and cut into 1 1/2 inch wedges

Steps:

  • NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
  • Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour.
  • Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.
  • Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes.
  • Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.
  • Notes (by original author): Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.
  • NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.

Nutrition Facts : Calories 913.7, Fat 57.2, SaturatedFat 19.7, Cholesterol 208.7, Sodium 1366.7, Carbohydrate 42.6, Fiber 11.4, Sugar 24.6, Protein 57.2

APPLESAUCE PORK LOIN



Applesauce Pork Loin image

I sampled this tasty pork roast in a commercial cooking course I took years ago and saved the recipe. Later, I converted it to family-size, and it's become a favorite. -Vikki Rebholz, West Chester, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 8

1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 cup applesauce
3 tablespoons Dijon mustard
1 tablespoon honey
3 fresh rosemary sprigs

Steps:

  • Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 180 calories, Fat 8g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 22g protein.

PORK & PARSNIP TRAYBAKE



Pork & parsnip traybake image

Sear pork chops, then oven-roast with red onions and root vegetables for an easy weeknight dinner

Provided by Good Food team

Time 50m

Number Of Ingredients 7

4 large parsnips (about 500g/1lb 3oz), peeled and cut lengthways into 6
2 red onions , each cut into 8 wedges through the root
2 ½ tbsp olive oil
1 ½ tbsp wholegrain mustard
4 pork chops , fat trimmed
1 ½ tbsp clear honey
small handful sage leaves

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
  • Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

Nutrition Facts : Calories 574 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 47 grams protein, Sodium 0.7 milligram of sodium

APPLESAUCE TOPPED PORK LOIN ROAST



Applesauce Topped Pork Loin Roast image

Make and share this Applesauce Topped Pork Loin Roast recipe from Food.com.

Provided by Susie in Texas

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (4 lb) pork loin roast
1 cup prepared applesauce
1/3 cup packed brown sugar
2 teaspoons vinegar
1/4 teaspoon ground cloves
1 garlic clove, cut in strips
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon prepared mustard

Steps:

  • In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
  • Cut slits in top of the loin roast and insert garlic strips into those slits.
  • Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
  • Place roast on a rack in a shallow roasting pan.
  • Bake uncovered, at 350°F until a thermometer reads 160 degrees.
  • Brush applesauce mixture over roast during the last 1/2 hour of baking.
  • When thermometer reads done, remove the roast to a warm serving platter.
  • To make gravy thicken broth in pan with cornstarch and water.
  • (Really sweet gravy though).

APPLE GLAZED PORK TENDERLOIN



Apple Glazed Pork Tenderloin image

Sweet, savory and easy.

Provided by Hyakurin

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 (1 1/4 pound) pork tenderloin
kosher salt and ground black pepper to taste
2 teaspoons chopped fresh parsley
½ sweet onion, diced
1 Gala apple, cut into chunks
½ cup Riesling wine
1 cup apple jelly
2 tablespoons balsamic vinegar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
  • Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
  • Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
  • Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
  • Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Nutrition Facts : Calories 434 calories, Carbohydrate 65.1 g, Cholesterol 61.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 56.9 g

GLAZED PORK ROAST WITH CARROTS, PARSNIPS & PEARS RECIPE - (4.5/5)



Glazed Pork Roast with Carrots, Parsnips & Pears Recipe - (4.5/5) image

Provided by gvcathy

Number Of Ingredients 9

One 2-lb. center-cut boneless pork loin roast
Kosher salt and freshly ground black pepper
1-1/2 Tbs. Dijon or grainy mustard
1-1/2 Tbs. honey
2 Tbs. roughly chopped fresh sage
1/2 lb. carrots (3 or 4), peeled
1/2 lb. parsnips (3 or 4), peeled
2 firm but ripe Bosc pears, quartered, cored, and stemmed
1-1/2 Tbs. olive oil; more for the pan

Steps:

  • Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork in the center. Season the pork with salt and pepper. In a small bowl, mix the mustard, honey, and half of the sage; spread on the top and sides of the pork. If the carrots and parsnips are thick (about 1 inch or larger around), cut them in half or quarters lengthwise so that they're all roughly the same thickness (about 1/2 inch thick at their thickest part). Toss the vegetables and pear wedges with the1-1/2 Tbs. olive oil and the remaining sage, season with salt and several grinds of pepper, and arrange around the pork. Pour 1/2 cup water into the pan and roast in the center of the oven until an instant-read thermometer inserted in the center of the roast registers 145°F, 30 to 45 minutes. (The cooking time will vary widely depending on the thickness of the roast; start checking early, and check frequently once the temperature reaches 130°F.) Transfer the pork to a carving board. (If the vegetables and pears aren't fully tender by the time the pork is done, return them to the oven until tender, 5 to 10 minutes.) Let the pork rest for 5 minutes before slicing thinly. Serve with vegetables, pears, and pan juices. nutrition information (per serving): Size : based on six servings; Calories (kcal): 350; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 4; Protein (g): 31; Monounsaturated Fat (g): 7; Carbohydrates (g): 26; Polyunsaturated Fat (g): 1; Sodium (mg): 660; Cholesterol (mg): 85; Fiber (g): 5;

APPLE GLAZED PORK



Apple Glazed Pork image

This sounds like a weird recipe when you read the ingredients but it is sooo yummy. Even my baby bro who hates pork loved this!

Provided by CUTIEPIECOOK

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 8h20m

Yield 6

Number Of Ingredients 11

4 Granny Smith apples, cored and chopped
1 (8 ounce) can crushed pineapple, with juice
½ cup apple cider vinegar
¼ cup brown sugar
¼ cup Dijon mustard
¼ cup water
2 tablespoons honey
4 cloves garlic, crushed
2 teaspoons cayenne pepper
1 teaspoon onion powder
6 boneless pork chops

Steps:

  • Place apples, pineapple and juice, vinegar, sugar, mustard, water, honey, garlic, cayenne pepper, and onion powder in a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the apples are tender, about 15 minutes. Allow the mixture to cool to room temperature, then puree in a blender until smooth. Place the pork chops into a resealable plastic bag, and pour the apple puree overtop. Marinate in the refrigerator overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate. Remove pork chops from marinade, and shake off excess. Discard remaining marinade.
  • Cook on preheated grill until the chops are no longer pink in the center, about 5 minutes per side depending on the thickness.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 35.6 g, Cholesterol 35.6 mg, Fat 3.2 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 1.1 g, Sodium 278.4 mg, Sugar 29.8 g

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From therecipes.info


SHEET-PAN MAPLE-GLAZED PORK TENDERLOIN WITH SWEET POTATO AND …
Bring to a boil while whisking. Let simmer for 5 minutes or until thick and syrupy. Season lightly with salt and pepper. 5. In a skillet over medium-high heat, brown the pork in the remaining oil ...
From thestar.com


APPLE, SAGE, AND PROSCIUTTO-STUFFED PORK LOIN - DELISH
2015-10-09 Preheat oven to 375°. In large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Cook apple and onion until beginning to soften, 4 minutes, then add garlic and sage and cook ...
From delish.com


SIMPLY SATISFYING: APPLESAUCE & SAGE GLAZED PORK LOIN - BLOGGER
2009-09-11 The pork was nice and tender, and the flavors were wonderful! The parsnips and turnips really soaked up the flavors nicely. Ingredients: 1 T olive oil 2.5 to 3 lb pork loin roast 2 1/2 t kosher salt 1 t Essence, recipe to follow 1 1/4 t pepper 1 c chicken stock 1 1/2 c diced parsnips 1 1/2 c diced turnips 1/2 c applesauce 1/2 c light brown sugar 2 T apple cider …
From ericaskitchenadventures.blogspot.com


APPLE BARBECUE PORK GLAZE OR SAUCE - LIVING IN HAPPY PLACE
Directions: Dice apples and add to pan on medium heat. Add juice and honey and stir. Cover and simmer until apples are soft. Stir often. Add barbecue sauce, vinegar, and garlic, and the additional 1/4 cup of apple juice and stir to combine. (for a thicker sauce, omit the additional 1/4 cup apple juice.
From livinginhappyplace.com


PORK, PARSNIP AND APPLE TRAYBAKE - EASY PEASY FOODIE
Put the potatoes into a saucepan. Cover with boiling water and cook on a high heat for 10 minutes. (Start timing from the moment the boiling water goes in, NOT when the water starts to boil again). Cut the parsnips in half lengthways and widthways. Peel and core the …
From easypeasyfoodie.com


ROASTED PORK LOIN, APPLES AND PARSNIP PUREE - NOCRUMBSLEFT
2016-03-29 Pork Loin. Preheat the oven to 400 degrees. Season the pork evenly with salt and set aside. Warm a saucepan over medium heat and add olive oil, shallots, celery, and carrots. Sauté for 2 minutes. Add the thyme sprig, bay leaf, and vinegar. Cook for about 3 minutes or until reduced by half. Add the chicken stock and reduce again by half, or ...
From nocrumbsleft.net


PORK TENDERLOIN WITH TURNIPS AND MUSTARD SAUCE - FOOD & WINE
Step 1. Fill a large, deep nonstick skillet with salted water and bring to a boil. Add the parsley and blanch until bright green, about 1 minute. Using a slotted spoon, transfer the parsley to a ...
From foodandwine.com


FLAVORFUL PORK AND PARSNIP STEW RECIPE - LADY MARIELLE
2017-03-10 Directions. In a large dutch oven (or a slow cooker) add the seasoned/marinated pork and cover it with water (about 2 cups). Cook on medium high for 2-3 hours or low for 4-5 hours. Keep an eye on the water level so that it doesn’t dry out. You need that delicious broth for your stew. When your meat is done (tender and packed with flavorful ...
From ladymarielle.com


ROASTED PORK TENDERLOIN WITH APPLE SAUCE RECIPES - YUMMLY
2022-05-30 freshly ground black pepper, dry white wine, sage leaves, parsnips and 20 more Oven Roasted Pork Tenderloin with Apples and Vegtables Magic Skillet olive oil, olive oil, salt, Dijon mustard, apples, apple cider vinegar and 18 more
From yummly.com


APPLE & SAGE STUFFED PORK TENDERLOIN - COOKING CIRCLE
Prepare your tenderloin by spreading it out on a cutting board and cutting 2-3 cm deep pocket through the whole length. Step 2. In a small bowl combine mustard and honey. Brush the mixture on the meat including the pocket. Step 3. Combine shredded apple, finely chopped sage, butter, salt and pepper. Place the stuffing into the meat pocket. Step 4.
From cookingcircle.com


HONEY-GLAZED PORK LOIN WITH CHUNKY APPLESAUCE - BETTER HOMES …
Directions. Step 1. Trim fat from meat. Insert a meat thermometer near the center of roast. For glaze, stir together 2 tablespoons honey and orange juice. Advertisement. Step 2. Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan.
From bhg.com


10 BEST PORK AND TURNIP STEW RECIPES - YUMMLY
2022-05-22 parsley, parsnips, cumin seeds, turnip, thyme, parsnips, carrot and 14 more Spring Lamb Stew RachelHanawalt frozen peas, oregano, kamut, thyme, chicken broth, pearl onions and 12 more
From yummly.com


GLAZED TURNIPS AND PARSNIPS RECIPE | MYRECIPES
Glazed Turnips and Parsnips are two winter veggies that pair perfectly for this holiday side dish. To make ahead, prepare recipe through Step 1. Then, spread vegetables in a single layer in a jelly-roll pan, and cool. Cover and let stand up to 4 hours. Proceed as directed.
From myrecipes.com


ROASTED PORK TENDERLOIN WITH SAGE AND APPLE PAN SAUCE
2021-10-11 Finish the apple and sage sauce: Place the roasting pan over a medium burner and fry the shallots. Then add the wine, chicken stock, and cider. Stir, scraping up any browned bits from bottom of the pan. Add reserved apple slices and any juices to the pan. Bring to a boil, and cook until the sauce just begins to thicken and become syrupy.
From recipegirl.com


ROAST PORK WITH APPLES, CABBAGE, AND TURNIPS - MYRECIPES
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven.
From myrecipes.com


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