Bone In Pork Roast With Apples And Gremolata Recipes

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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

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

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

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

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.

HERB-ROASTED PORK LOIN WITH GREMOLATA



Herb-Roasted Pork Loin with Gremolata image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

One 3-pound boneless pork loin roast, trimmed
1/4 cup fresh rosemary, chopped
4 cloves garlic, roughly chopped
1 teaspoon fennel seed
1 1/2 teaspoons kosher salt
3 tablespoons extra-virgin olive oil
1 cup packed fresh parsley leaves, chopped
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the roast: Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 400 degrees F.
  • Place the rosemary, garlic and fennel seeds in a small pile on a cutting board. Run your knife through the pile a few times to chop everything finely and mix the ingredients together. Place the herb mixture in a small bowl and stir in the salt and olive oil to make a paste. Set aside.
  • Using a sharp paring knife, make ten 1-inch-deep incisions in the top and sides of the pork loin. Rub the herb paste all over the roast, especially in the cut surfaces. Tie the roast in three spots using butcher's twine. Transfer to a rimmed baking sheet.
  • Roast to an internal temperature of 145 degrees F, about 40 minutes. Remove the roast from the oven and allow to rest for 10 minutes before slicing.
  • For the gremolata: While the roast rests, whisk together the parsley, lemon zest, lemon juice, salt, pepper and olive oil in a small bowl.
  • Serve the gremolata alongside the sliced pork.

HERBED PORK AND APPLES



Herbed Pork and Apples image

Whenever I make this dish for friends and family, I'm reminded of the wonderful scent of the Maine orchards where we picked our own apples every fall until we moved to Missouri last year. The aroma of the pork and apples certainly takes the chill out of crisp autumn air. -Louise Keithley, Columbia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield about 12 servings.

Number Of Ingredients 9

1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed
1 teaspoon salt
1 teaspoon pepper
1 bone-in pork loin roast (about 6 pounds)
4 medium tart apples, cut into 1-inch chunks
1 large red onion, cut into 1-inch chunks
3 tablespoons brown sugar
1 cup apple juice
2/3 cup maple syrup

Steps:

  • Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight. , Bake, uncovered, at 325° for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until thermometer reads 160°-170°. Transfer the roast, apples and onion to a serving platter and keep warm. , Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy.

Nutrition Facts : Calories 333 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 277mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 32g protein.

BONE-IN PORK ROAST



Bone-in Pork Roast image

Pork is one of my husband's favorite dishes, and he absolutely loves this one. A great choice for a Sunday dinner. A delicious recipe from Tyler Florence, courtesy of Food Network. 6 hours of preparation time is for brining the pork.

Provided by Pianolady

Categories     Pork

Time 8h

Yield 6 serving(s)

Number Of Ingredients 15

5 lbs center-cut bone-in pork roast
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tablespoon whole black peppercorn
1 bunch fresh thyme, divided
salt, to taste
fresh ground black pepper, to taste
olive oil
4 carrots
1 head garlic, split
1 medium onion, halved
2 shallots, halved
2 cups apple juice
1 tablespoon butter

Steps:

  • Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
  • Leave the fat cap on for added moisture and flavor.
  • Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
  • Pour water in and dissolve the salt and brown sugar.
  • Add peppercorns and a few thyme sprigs.
  • Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
  • Refrigerate (I surround with ice) for 6 hours.
  • Remove pork from the brine and dry thoroughly with paper towels.
  • Preheat oven to 400°F.
  • Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
  • Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
  • Sear the pork, fat side down, until caramelized.
  • Turn the roast to brown all sides, about 10 minutes.
  • To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
  • Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
  • Remove the pork to a cutting board to rest while preparing the pan sauce.
  • Discard the aromatic vegetables and set the pan on 2 burners over high heat.
  • Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
  • Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 994.1, Fat 50.1, SaturatedFat 17.9, Cholesterol 258.4, Sodium 19163, Carbohydrate 55.5, Fiber 1.7, Sugar 47, Protein 77.5

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.

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

PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE



Pork Roast with Roasted Apples and Braised Red Cabbage image

This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

Nonstick vegetable cooking spray
1 bone-in center-cut pork loin roast, (about 5 pounds, 6 ribs), rib ends frenched and chine bone removed
Coarse salt and freshly ground black pepper
1 white onion
1 tablespoon fresh thyme leaves
Extra-virgin olive oil
3 baking apples, such as Gala or Jonagold, halved horizontally
3 teaspoon unsalted butter
Easy Braised Red Cabbage

Steps:

  • Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
  • Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
  • Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
  • Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.

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

ROAST PORK WITH APPLES & ONIONS



Roast Pork with Apples & Onions image

The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 boneless pork loin roast (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 large Golden Delicious apples, cut into 1-inch wedges
2 large onions, cut into 3/4-inch wedges
5 garlic cloves, peeled
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges

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

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Preparation. With the rack in the middle position, preheat the oven to 350°F (180°C). In a large ovenproof pan, brown the roast in half the oil (2 tbsp/30 ml) on all sides. Season with salt and pepper. Set the meat aside on a plate. In the same pan, brown the onions and garlic. Add the broth, applesauce and mustard.
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PORK LOIN ROAST WITH APPLES - FALL COMFORT FOOD! - MOM FOODIE
2021-09-05 Once the initial sear is done, reduce the oven temperature to 350 degrees. Now bake the pork for 20 minutes per pound. The finished roast should have an internal temperature of 145 degrees. In this recipe, the final few minutes are done at a high heat to brown the outside of the pork as well as the apples and onions.
From momfoodie.com


CROWN ROAST OF PORK WITH LADY APPLES AND SHALLOTS RECIPE - BON …
2015-11-17 Preheat oven to 300°. Mix garlic, chopped thyme, mustard seeds, pepper, ¼ cup mustard, and 2 Tbsp. oil in a small bowl. Smear all over pork, working into …
From bonappetit.com


HOW TO MAKE A JUICY PORK ROAST WITH APPLES AND ONIONS - KITCHN
2020-11-19 Arrange apples, onion, and herbs in the pan with maple syrup. Large chunks of apples and onion hold their shape when roasted. Sprigs of rosemary and sage and a drizzle of maple syrup flavor the pork drippings for a quick pan sauce. Roast the pork loin for 1 hour. Roast the pork until an instant-read thermometer registers 145°F.
From thekitchn.com


BONE IN ROAST PORK RECIPE - THERESCIPES.INFO
Bone-in Pork Roast Recipe - Food.com tip www.food.com. Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.Sear the pork, fat side down, until caramelized.Turn the roast to brown all sides, about 10 minutes.To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the …
From therecipes.info


ONE POT OVEN ROASTED BONE IN PORK RIB ROAST WITH VEGETABLES
Preheat your oven to 425 degrees. Place the bone-in pork rib roast in an oven safe roasting dish. I like to use my enamel skillet. In a bowl combine the olive oil, minced garlic, salt and pepper. Set aside. Cut up your apples, carrots and onions into about 2 inch chunks. Place them around the pork roast.
From aprettylifeinthesuburbs.com


PORK ROAST WITH BROWN SUGAR APPLE DIJON GLAZE RECIPE - SPARKLES …
2022-03-28 Preheat the oven to 350 degrees F. Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up. Season with salt, pepper and granulated garlic. Brush roast with Dijon mustard and then press brown sugar and minced garlic into the mustard. Put in the oven and roast for 1 hour.
From sparklesofyum.com


BRAISED PORK ROAST WITH APPLES - PEEL WITH ZEAL
2019-10-22 Transfer the pork roast to a plate. Soften the onions and deglaze the pan with the hard apple cider and vinegar. Add back the pork roast to the pan along with the herbs. Cover and bake at 325 degrees for 2 hours or until fork tender. Turning the pork roast halfway through. Remove the pork roast from the pan.
From peelwithzeal.com


ROAST PORK LOIN WITH APPLES AND ONIONS RECIPE | LEITE'S CULINARIA
2020-09-25 Mince the garlic and toss it in a small bowl along with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat the pork dry. Place it, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.
From leitesculinaria.com


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