Bone In Pork Roast With Apple Rhubarb Glaze Recipes

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BONE-IN PORK ROAST WITH APPLE-RHUBARB GLAZE



Bone-in Pork Roast with Apple-Rhubarb Glaze image

A sage-rubbed pork loin is roasted slow and low, then glazed with a homemade apple-rhubarb glaze.

Provided by cjtaggart

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h55m

Yield 10

Number Of Ingredients 15

1 (5 pound) bone-in pork loin roast
salt and ground black pepper to taste
¼ cup chopped fresh sage
¼ cup butter
2 cloves garlic, minced
1 shallot, minced
½ onion, chopped
1 pound diced rhubarb
4 Gala apples - peeled, cored, and diced
½ cup brown sugar
¼ cup red wine vinegar
2 cups apple juice
2 quarts chicken stock
¼ cup cornstarch
½ cup cold water

Steps:

  • Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
  • Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
  • Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

Nutrition Facts : Calories 505.3 calories, Carbohydrate 31.9 g, Cholesterol 123 mg, Fat 25 g, Fiber 2.2 g, Protein 37.9 g, SaturatedFat 10.3 g, Sodium 665.8 mg, Sugar 23.3 g

RHUBARB GLAZED PORK ROAST



Rhubarb Glazed Pork Roast image

Make and share this Rhubarb Glazed Pork Roast recipe from Food.com.

Provided by Carole Reu

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 1/2 lbs boneless pork top loin
4 cups rhubarb, sliced (frozen or fresh)
0.5 (12 ounce) can frozen cranberry-apple juice cocktail
2 tablespoons cornstarch
2 tablespoons water
1/3 cup honey
2 tablespoons dijon-style mustard
1 tablespoon wine vinegar

Steps:

  • Place roast on a rack in a shallow roasting pan.
  • Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
  • For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
  • Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
  • Add enough water to equal 1 1/4 cup.
  • Discard pulp.
  • In the same saucepan stir together cornstarch and 2 Tbsp water.
  • Stir in rhubarb liquid.
  • Cook and stir over medium heat until thickened and bubbly.
  • Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
  • Heat through.
  • Brush some of the glaze onto the meat for the last 30 minutes of roasting.
  • Cover meat with foil; let stand 15 minutes before carving.
  • Heat remaining glaze; serve with meat.

Nutrition Facts : Calories 152.9, Fat 4.1, SaturatedFat 1.4, Cholesterol 38.7, Sodium 31, Carbohydrate 16.2, Fiber 1.1, Sugar 12.3, Protein 13.1

PORK ROAST WITH APPLE MUSTARD GLAZE



Pork Roast with Apple Mustard Glaze image

Provided by Sandra Lee

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 7

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
Kosher salt and freshly ground black pepper
1 1/2 cups apple juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons spicy brown mustard

Steps:

  • Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
  • Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
  • In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
  • After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

PINEAPPLE-GLAZED PORK ROAST



Pineapple-Glazed Pork Roast image

Some recipes are so versatile that you can serve them for both family dinners and for company. This is the one that gets the most oohs and aahs. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2-1/2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup pineapple preserves
2 tablespoons stone-ground mustard
1/4 teaspoon dried basil
1 can (20 ounces) unsweetened pineapple tidbits, drained

Steps:

  • Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Sprinkle with salt and pepper. Roast 25 minutes., Meanwhile, for glaze, in a small bowl, whisk preserves, mustard and basil; brush half the mixture over roast. Add pineapple to roasting pan. Roast 25-35 minutes longer or until a thermometer reads 145°., Remove roast from oven and brush with remaining glaze; tent loosely with foil. Let stand 10 minutes before slicing. Using a slotted spoon, serve pineapple with pork.

Nutrition Facts : Calories 195 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

PORK ROAST WITH APPLE



Pork Roast With Apple image

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

Steps:

  • Cut apple in half.
  • Slice one half fairly thin and put on the bottom of a roaster.
  • Place the pork roast on top of the sliced apples.
  • Slice second half of apple thinly and put on top of the pork roast.
  • Slice onion into rings and put on top and around the roast.
  • Mix remaining ingredients and pour over the pork roast.
  • Put pork roast into the oven at 325F.
  • Every half hour or so baste the roast with the juices.
  • Cook for as long as the roast is big.
  • Take out and let rest approximately 15 minutes before cutting.

APPLE-GLAZED PORK ROAST



Apple-Glazed Pork Roast image

Enjoy this pork roast for dinner glazed with apple mixture - a hearty meal for Christmas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

1 boneless pork loin roast (3 lb)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 cup apple jelly
2 tablespoons country-style Dijon mustard
2 teaspoons chopped fresh sage leaves
4 large Fuji apples, cut into wedges
2 large sweet onions, cut into wedges
1 tablespoon canola oil

Steps:

  • Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
  • In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
  • Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.

Nutrition Facts : Calories 470, Carbohydrate 46 g, Fiber 3 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

BONE-IN PORK ROAST WITH APPLES AND GREMOLATA



Bone-In Pork Roast with Apples and Gremolata image

Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h

Number Of Ingredients 8

1 pork rib roast with 8 ribs, chine bone removed and ribs frenched (4 to 4 1/2 pounds)
Coarse salt and ground pepper
4 Gala or Fuji apples, halved
3/4 cup dry white wine, such as Chardonnay
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary leaves
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/4 cup extra-virgin olive oil

Steps:

  • Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.
  • Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.

Nutrition Facts : Calories 404 g, Fat 24 g, Fiber 2 g, Protein 31 g, SaturatedFat 8 g

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT



Pork Roast with Apples, Beer, and Sauerkraut image

yummmmmmmmmmmmmmmmmmmmmmm!

Provided by MattyHam

Categories     World Cuisine Recipes     European     German

Time 3h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork loin roast
1 (20 ounce) can sauerkraut, drained
2 large apples, cored and quartered
2 large onions, quartered
⅓ cup brown sugar
1 (12 fluid ounce) can or bottle beer, or as needed

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
  • Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g

APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE



Apple Roasted Pork with Cherry Balsamic Glaze image

I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burned ones, so pay close attention once they start cooking. -Josh Downey, McHenry, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

1 boneless pork loin roast (3 pounds)
1-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/4 cup olive oil, divided
3 medium apples, sliced
1-1/2 cups unsweetened apple juice
6 medium onions, sliced (about 5 cups)
3 tablespoons balsamic vinegar
1-1/2 cups frozen pitted dark sweet cherries
1/2 cup cherry juice

Steps:

  • Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.

Nutrition Facts : Calories 387 calories, Fat 15g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 498mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 3g fiber), Protein 34g protein.

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