Braised Pork With Apples And Rosemary Recipes

BRAISED PORK WITH APPLES AND ROSEMARY

Steps:

• Sprinkle cubed pork generously with sea salt and pepper on all sides.
• Note: during the searing stage, the pork and rendered fat splatters and pops quite a bit. Use a deeper pot than you think you'll need, and ideally, keep a splatter screen handy.
• Set a large Dutch oven or other heavy bottomed, deep-sided pot over medium/medium-high heat, and when hot, add the oil. (Oil should be hot, but not smoking). Working in 2 - 3 batches, sear pork on all sides, about 2 minutes per side. Remove cooked pork to a plate.
• Drain off all of the rendered fat. Deglaze pot with a 1/2 cup white wine, scraping up any browned bits with a wooden spoon. Next, add seared pork, chilies, garlic, rosemary, and all remaining wine. Bring stew to a boil, then turn heat down to a gentle simmer over medium-low heat and cover.
• Check braise after an hour. Meat should be incredibly tender, but still hold its shape. Cook up to 1 hour longer (I've found that cooking time varies, so check meat every 20 minutes to be sure it doesn't overcook). When pork is tender and just melts in your mouth, fold in apples, cover pot, and cook an additional 20 - 30 minutes, until apples are cooked through but still have some bite.
• Meanwhile, make the polenta. Bring water to a boil, whisk in polenta and sea salt. Stirring occasionally, cook 35 - 45 minutes, or until polenta is creamy. If needed, add an additional cup of water. Taste, and add sea salt to taste.
• To serve, ladle braised pork and apples over polenta. Garnish with minced fresh rosemary, fresh citrus wedges, and shaved Parmesan.

APPLE ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
• In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
• For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
• Slice roast, and serve with gravy.

APPLE BRAISED PORK

Steps:

• Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY

Steps:

• Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
• Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
• Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
• Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.