Cheese Glazed Autumn Pork Recipes

AUTUMN PORK TENDERLOIN

Autumn Pork Tenderloin image

Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts. "The fruited sauce adds great flavor," says Tiffany Anderson-Taylor of Gulfport, Florida. "I serve this often, and when I double it for guests, it's often greeted with cheers."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (3/4 pound)
1/2 cup unsweetened apple juice
1 cup apple pie filling
1/4 cup raisins
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon

Steps:

Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.

Nutrition Facts :

AUTUMN PORK ROAST

Autumn Pork Roast image

This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.

Provided by SJRJA

Categories Main Dish Recipes Roast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 ½ pounds boneless pork loin
1 teaspoon garlic powder
salt and pepper to taste
2 tablespoons olive oil
½ cup dry white wine
2 cups cubed butternut squash
1 large onion, sliced
½ cup applesauce
1 tablespoon Dijon mustard
1 tablespoon soy sauce
½ cup brown sugar
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g

AUTUMN GLAZED PORK CHOPS

Autumn Glazed Pork Chops image

These chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 each boneless pork chops, 3/4-inch thick
¼ teaspoon freshly ground pepper
¼ cup apple cider or juice
½ cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg

Steps:

Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 27.8 g, Cholesterol 63 mg, Fat 12.1 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 57 mg, Sugar 26.9 g

MAPLE-GLAZED PORK CHOPS AND SWEET AUTUMN VEGETABLES

Maple-Glazed Pork Chops and Sweet Autumn Vegetables image

A warm and hearty one pot autumn meal - it smells delicious as it is cooking and even the kids will like the vegetables!

Provided by goldenboyssister

Categories One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 -4 boneless center cut pork chops, 1 inch thick, visible fat trimmed
1 large baking potato, peeled and cut in 1/2 inch dice
1 large sweet potato, peeled and cut in 1/2 inch dice
1/2 red onion, cut into 1/2 inch dice
2 gala apples, peeled and cut into 1/2 inch dice
30 baby carrots, cut into thirds to be about 1/2 inch dice
1 (8 ounce) can pineapple chunks, no sugar added, drained of juice
2 tablespoons pure maple syrup
2 tablespoons brown sugar
2 tablespoons butter
1 (14 1/2 ounce) can chicken broth
salt and pepper
2 -4 tablespoons pecans, chopped, for garnish if desired

Steps:

Preheat the oven to 350 degrees.
Begin by melting the butter, brown sugar and maple syrup together over low-medium heat in an oven-proof casserole pot. (Watch carefully - the sugars will burn quickly if overheated).
Season both sides of the pork chops to taste with salt and pepper, then brown both sides in the melted butter and sugar/syrup mixture. Don't be afraid to brown the chops well - it will create a delicious crust.
While the pork chops are browning, mix together the diced potato, sweet potato, red onion, apples, and carrots.
Remove chops from pan and add 1/2 of the diced mixture to cover the bottom of the pan. Place the chops in a single layer over the mixture.
Layer the remaining diced mixture on top of the pork chops.
Layer the pineapple chunks on top of the pot.
Finish by pouring the chicken broth over the whole pan.
Cover and bake for 30 minutes, or until chops read approximately 140 degrees on a meat thermometer. Uncover and bake for approximately 15 additional minutes until chops register 160-170 degrees on a meat thermometer.
Serve with a sprinkling of chopped pecans for garnish, if desired.
Enjoy!

Nutrition Facts : Calories 792.1, Fat 28, SaturatedFat 10.2, Cholesterol 84.5, Sodium 1114.4, Carbohydrate 109.8, Fiber 12, Sugar 68.8, Protein 31.2