Cider Pork Roast Recipes

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PORK POT ROAST IN CIDER



Pork Pot Roast in Cider image

Whether you make this pot roast recipe with sirloin or pork, you'll end up with succulent results (although pork in cider recipe is a fun play on the pork chops and applesauce concept!).

Provided by BHG Test Kitchen

Time 1h45m

Number Of Ingredients 12

1 1.5-2 pound boneless pork blade or sirloin roast
2 tablespoon cooking oil
1.25 cup apple cider or apple juice
2 teaspoon instant beef bouillon granules
0.5 teaspoon dry mustard
0.25 teaspoon black pepper
3 medium red potatoes or round white potatoes, peeled (if desired) and quartered
3 medium carrots, cut into 2-inch pieces
3 medium parsnips, peeled and cut into 2-inch pieces
1 large onion, cut into wedges
0.333 cup cold water
0.25 cup all-purpose flour

Steps:

  • Trim fat from meat. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil. Drain off fat. Stir together apple cider, bouillon granules, mustard, and pepper. Pour over meat. Bring to boiling; reduce heat. Simmer, covered, for 1 hour.
  • Add potatoes, carrots, parsnips, and onion. Simmer, covered, for 30 to 40 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a serving platter, reserving juices in Dutch oven. Keep warm.
  • For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 1-1/2 cups. Return to Dutch oven. Stir cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. To serve, remove string from meat, if present. Slice meat and serve with vegetables and gravy.
  • Makes 4 servings

Nutrition Facts : Calories 538 kcal, Carbohydrate 56 g, Cholesterol 110 mg, Protein 39 g, SaturatedFat 5 g, Sodium 608 mg, Sugar 13 g, Fat 17 g, UnsaturatedFat 12 g

CIDER PORK ROAST



Cider Pork Roast image

Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois

Provided by Taste of Home

Categories     Dinner

Time 5h30m

Yield 6 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or unsweetened apple juice, divided
3 sprigs fresh rosemary
1/2 cup dried cherries
5 teaspoons cornstarch

Steps:

  • Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY



Roast Loin of Pork with Baked Apples and Cider Gravy image

Provided by Tyler Florence

Categories     main-dish

Time 3h5m

Yield 8 servings

Number Of Ingredients 20

2 (5 pound) pork loin roasts, rib bones attached, back bone (chine) removed
Small bunch sage, leaves chopped
Small bunch thyme, leaves chopped
1 1/2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
1 lemon, juiced optional
8 Gala or Golden Delicious apples
1 lemon, juiced
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 or 2 large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples
1/2 cup golden raisins
6 sage leaves, chopped
2 garlic cloves, minced
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
  • Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
  • To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS



Cider-Brined Pork Roast with Potatoes and Onions image

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Provided by Dawn Perry

Categories     Onion     Pork     Potato     Roast     Christmas     Dinner     Fall     Winter     Christmas Eve     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 10

1 cup (packed) light brown sugar
1 cup kosher salt plus more
8 bay leaves, divided
3 tablespoons coriander seeds, divided
1 teaspoon black peppercorns plus more freshly ground
1 quart unfiltered apple cider
1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
4 medium red and/or yellow onions, halved, stem ends intact
5 tablespoons olive oil, divided

Steps:

  • Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
  • Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
  • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
  • Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
  • Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8-10 minutes.
  • Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60-75 minutes.
  • Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.
  • DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

APPLE CIDER PORK ROAST



Apple Cider Pork Roast image

Sweet and savory pork recipe with a subtle apple flavor.

Provided by rschlueterz

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h28m

Yield 8

Number Of Ingredients 15

1 tablespoon butter
3 pounds Yukon Gold potatoes, peeled and chopped
3 large firm apples - peeled, cored, and cut into large chunks
8 carrots, peeled and coarsely chopped
½ large sweet onion, chopped
2 teaspoons dried rosemary, or more to taste
5 pounds pork tenderloin roast
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
½ cup all-purpose flour
2 tablespoons vegetable oil
1 (12 fluid ounce) bottle hard apple cider
¼ cup apple cider vinegar
¼ cup oil
¼ cup good-quality honey

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a large roasting pan with butter.
  • Combine potatoes, apples, carrots, and sweet onion in the bottom of the roasting pan and sprinkle with rosemary.
  • Season roast with salt and pepper on all sides and rub with sage. Dust with flour on all sides.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat and brown roast on all sides, about 2 minutes per side. Add roast to the pan.
  • Combine hard apple cider, apple cider vinegar, 1/4 cup oil, and honey in a bowl and whisk well; pour over roast and vegetables. Cover with a lid or aluminum foil.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until an instant-read thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 1 hour more. Remove from oven, cover, and allow to rest for 30 minutes.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 62.9 g, Cholesterol 126.5 mg, Fat 18.1 g, Fiber 5.9 g, Protein 48.9 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 21.5 g

PORK ROAST WITH HARD CIDER GRAVY



Pork Roast with Hard Cider Gravy image

Provided by Claire Robinson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus 1 tablespoon cold
2 1/2 pound pork loin roast, trimmed and tied
Kosher salt and freshly cracked black pepper
1 onion, peeled and sliced
2 Granny Smith apples, cored and sliced
1 bottle, (12 ounces) hard cider, plus more as necessary

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
  • Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
  • Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

CIDER-GLAZED RACK OF PORK



Cider-Glazed Rack of Pork image

Satisfy porky cravings with this tender, cider-glazed roast from chef Andrew Carmellini. Also try:Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 9

1 1/2 cups plus 1 teaspoon coarse salt
1 1/3 cups sugar
1 (4- to 5-pound) 5-bone rack of pork, frenched
1 teaspoon freshly ground pepper
3 cups apple cider
2 teaspoons apple cider vinegar
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon chile powder

Steps:

  • Fill a large pot with 2 quarts water; add 1 1/2 cups salt and sugar. Bring to a boil over high heat and cook until salt and sugar are dissolved. Remove from heat and let brine cool completely.
  • Place pork in a large container and cover with brine. Transfer to refrigerator and let marinate for 45 minutes. Remove pork from brine and pat dry with paper towels.
  • Preheat oven to 425 degrees with rack in the center. Fit a roasting pan with a rack and set aside.
  • Season pork with remaining 1 teaspoon salt and 3/4 teaspoon freshly ground pepper. Place pork on rack and transfer to oven; cook until an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the pork, about 45 minutes.
  • Meanwhile, place cider in a medium saucepan over medium-high heat until reduced and turns into a dark golden-brown loose syrup, about 20 minutes. Remove from heat and add vinegar; stir to combine. Pour glaze into a small bowl and transfer to refrigerator; let cool.
  • In a small bowl, mix together paprika, cumin, remaining 1/2 teaspoon black pepper, and chile powder; set spice mixture aside.
  • Brush half of the glaze over pork and return to oven for 2 minutes more. Remove from oven and let stand for 15 minutes; brush with remaining glaze and sprinkle with spice mixture.
  • Cut the pork rack into chops by cutting between each set of bones; transfer chops to a large platter. If any glaze remains, add juices from pork to glaze and stir to combine; pour over chops and serve immediately.

APPLE CIDER PORK POT ROAST



Apple Cider Pork Pot Roast image

Chunky apples, plus onion, thyme, and cider make this comforting pork braise especially appropriate for the holidays.

Provided by Sabrina Snyder

Yield Serves 12

Number Of Ingredients 8

1 (5-pound; 2.3 kg) boneless pork shoulder (6 pounds; 2.7 kg if bone-in)
1 teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
2 yellow onions, cut into 2-inch (5 cm) wedges
2 cups (475 ml) apple cider
2 tart apples (I like Granny Smith), cored and cut into 2-inch (5 cm) cubes
2 sprigs fresh thyme or 1 teaspoon dried thyme

Steps:

  • Preheat the oven to 325°F (165°C).
  • Season the pork with the salt and pepper.
  • Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
  • Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
  • Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
  • Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

CIDER BRINED PORK ROAST



Cider Brined Pork Roast image

One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.

Provided by Groundhog Gal

Categories     Pork

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 16

5 cups apple cider
1/3 cup kosher salt, plus
1 teaspoon kosher salt
1/3 cup packed dark brown sugar
2 large fresh bay leaves, torn plus
1 bay leaf, for when roasting
5 whole cloves
1/2 teaspoon whole black peppercorn
1 (2 1/2 lb) center cut boneless pork loin roast
2 garlic cloves
2 sprigs fresh rosemary
1/2 teaspoon freshly ground pepper
4 gala apples or 4 other cooking apples, cored and quartered
3 medium yellow onions, quartered
2 tablespoons unsalted butter
2 tablespoons all purpose flour

Steps:

  • In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
  • Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
  • Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
  • Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
  • Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.

Nutrition Facts : Calories 747.5, Fat 30.4, SaturatedFat 8.4, Cholesterol 196.7, Sodium 10196.1, Carbohydrate 57, Fiber 6.9, Sugar 40.3, Protein 62.6

ROAST PORK WITH CIDER GRAVY



Roast pork with cider gravy image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 5h40m

Number Of Ingredients 13

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

  • Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
  • After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
  • Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
  • To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium

ROAST PORK LOIN WITH CIDER GLAZE



Roast Pork Loin With Cider Glaze image

A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**

Provided by Mommy Diva

Categories     Pork

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) boneless pork loin, trimmed
2/3 cup pup's brand boiled cider
2 teaspoons powdered ginger
1/2 teaspoon salt
4 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons rosemary, crumbled
1 tablespoon lemon juice
1/2 cup pup's brand monadnock harvest hard alcoholic cider
1/4 cup marquis de saint-loup brand pommeau de normandie

Steps:

  • Place pork in a roasting pan.
  • In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
  • Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
  • Pour off and reserve the marinade.
  • Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
  • Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
  • Remove from the oven and let rest 10 minutes.
  • Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
  • Slice pork, drizzle with the reduction, and serve.

MAPLE CIDER PORK ROAST RECIPE BY TASTY



Maple Cider Pork Roast Recipe by Tasty image

Here's what you need: Kroger® Boneless Whole Pork Tenderloin, dried bay leaves, kosher salt, whole black peppercorn, whole fennel seeds, whole anise seeds, garlic, ground cinnamon, apple cider, maple syrup, fresh sage, fresh rosemary, fresh thyme, garlic, maple syrup, apple cider, olive oil, white wine, balsamic vinegar, apple cider, chicken stock, heavy cream, cornstarch, kosher salt

Provided by Kroger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 24

1 Kroger® Boneless Whole Pork Tenderloin
2 dried bay leaves
4 tablespoons kosher salt
1 teaspoon whole black peppercorn
1 teaspoon whole fennel seeds
2 teaspoons whole anise seeds
1 teaspoon garlic, minced
1 ½ teaspoons ground cinnamon
3 cups apple cider
½ cup maple syrup
2 ½ tablespoons fresh sage, minced
2 ½ tablespoons fresh rosemary, minced
2 ½ tablespoons fresh thyme, minced
1 teaspoon garlic, minced
¼ cup maple syrup
½ cup apple cider
1 ½ teaspoons olive oil
½ cup white wine
2 tablespoons balsamic vinegar
½ cup apple cider
1 cup chicken stock, divided, plus 2 teaspoons
¾ cup heavy cream
2 teaspoons cornstarch
½ teaspoon kosher salt

Steps:

  • Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the bay leaves, salt, black peppercorns, fennel seeds, anise seeds, garlic, cinnamon, apple cider, and maple syrup to the bag. Shake the bag until the pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  • Meanwhile, make the rub: In a small bowl, whisk together the sage, rosemary, thyme, garlic, maple syrup, and apple cider.
  • Preheat the oven to 350°F (180°C).
  • Transfer the pork loin from the bag to a cutting board and pat dry with paper towels. Spoon the rub all over the pork loin.
  • Heat the olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2-3 minutes per side.
  • Transfer the seared pork loin to a 9x13" baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  • Meanwhile make the gravy: Place the skillet used to sear the pork loin over medium heat. Deglaze with the white wine, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 1 minute. Add the balsamic vinegar, apple cider, 1 cup of chicken stock, and the heavy cream. Simmer for about 3 minutes.
  • In a small bowl, whisk together the cornstarch and remaining 2 teaspoons of chicken stock until smooth. Pour the slurry into the gravy and stir to combine. Simmer for another 3 minutes, or until the gravy thickens. Stir in the salt. Strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  • Serve the pork roast warm with the apple cider gravy and holiday vegetables of choice alongside.
  • Enjoy!

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shoulder-of-pork-with-cider-and-apples image
Heat the oven to 180°C/fan160°C/ gas 4. Rub salt all over the pork and put in a large roasting tin. Pour in the stock and cider, spoon the sugar around (keeping it off the pork skin), then add the halved garlic bulb and half the sage. Roast for 1 hour. …
From deliciousmagazine.co.uk


MARINATED APPLE CIDER PORK LOIN RECIPE - THE SPRUCE …
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2022-05-15 Whisk together apple cider, brown sugar, and salt. If you don't have a whisk, substitute with a fork. Then, place pork loin roast and apple cider mixture in a heavy zip-top bag. Squeeze out the air from the bag and seal. Refrigerate for eight …
From thespruceeats.com


CIDER-BRAISED PORK ROAST AND AN INCREDIBLE GRAVY
cider-braised-pork-roast-and-an-incredible-gravy image
2020-09-28 A Pork Shoulder Roast (aka "Boston Butt") is rubbed with brown sugar and salt 24 hours in advance. The next day, it's seared to a golden crust and then slowly braised in apple cider, and aromatics that includes thyme, onion, garlic and …
From afeastfortheeyes.net


CIDER PORK ROAST WITH APPLE-THYME GRAVY RECIPE
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Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low. 2. Meanwhile, about …
From sunset.com


CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS RECIPE …
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2013-09-12 Step 1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally ...
From bonappetit.com


CIDER PORK ROAST | RICARDO
2009-04-05 With the rack in the middle position, preheat the oven to 150 °C (300 °F). Make incisions all over the roast and insert the quartered garlic cloves. In a Dutch oven, heat the oil and butter and brown the roast on all sides. Season with salt and pepper. Remove from the pan and place in a plate. In the same pan, brown the onion and chopped garlic.
From ricardocuisine.com
3/5 (4)
Category Main Dishes
Servings 6
Total Time 3 hrs 15 mins


COPYCAT CRACKER BARREL CIDER BRAISED PORK ROAST RECIPE
2022-02-01 This braised pork roast recipe is a hearty, homey dish to warm you up on a cold winter’s night. With the ease of a slow-cooker, you can set it to cook overnight and wake up to your home smelling like the joy of the holidays. Enjoy this pork roast with pecan and cranberry chutney.
From recipes.net


APPLE CIDER BRAISED PORK ROAST | MAGNOLIA DAYS
2016-01-14 Add apple cider, onion, salt, and pork to the Dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until meat is tender, about 2 to 2 1/2 hours. Remove pork and place on a cutting board. Let rest for 10 to 15 minutes. Slice and place on …
From magnoliadays.com


SAGE AND CIDER PORK ROAST - THE TASTY BALANCE - RECIPES
2020-11-15 Heat oven to 400 F with rack arranged in the middle. Use a knife or back of a spoon to scape and mash minced garlic and salt together until a paste is formed. Mix in cracked black pepper. Trim the silverskin from the pork loin. Rub the garlic paste evenly over all sides of the pork loin.
From thetastybalance.com


CIDER BRAISED PORK SHOULDER ROAST - THE SEASONED MOM
2020-08-24 Nestle the pork shoulder in the pot (fat-side up). Cover the pot. Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of …
From theseasonedmom.com


DAPHNE OZ'S CIDER-HERB MARINATED PORK ROAST WITH A WHITE BEAN …
Season the pork all over with salt and cracked black pepper. Place the pork into a zip-top bag and add 8 garlic cloves, 3 rosemary sprigs, 3 sage sprigs, red onions, and bay leaves. Add the cider, apple cider vinegar, and mustard and place in the fridge overnight. Preheat the oven to 450°F. Remove the pork from the marinade and place in a ...
From gooddishtv.com


FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
Chef Jenni Lassard’s Take on Outdoor Grilling, Pork and Fire Masters. Amber Dowling. Bake With Anna Olson. Anna Olson's Classic Cornbread. 2.8. 50 min. 16 - 25 servings. Fire Masters . Watch and Listen to the Soothing Sounds of This ASMR Campfire Breakfast. Food Network Canada Editors. Bake With Anna Olson. Anna Olson's Pecan Butter Tarts. 2.7. 12 tarts. Big Food Bucket List. Spicy Fried ...
From foodnetwork.ca


APPLE CIDER AND MUSTARD PORK RIB ROAST RECIPE | ONTARIO PORK
Preheat oven to 250 °F. Remove rib roast from brine and pat dry with paper towels. Place in a roasting pan or large baking dish, rib side down. Smother the top side of the roast with mustard. Cover loosely with aluminum foil and place in oven for 1.5 hours. For the last 20-30 minutes of cooking remove the aluminum foil and increase the heat to ...
From ontariopork.on.ca


APPLE CIDER ROASTED PORK LOIN – LAYLITA'S RECIPES
Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan. Bake at 400 F for 30 minutes. Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up).
From laylita.com


CIDER-ROASTED PORK LOIN RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
From myrecipes.com


RECIPE DETAIL PAGE | LCBO
1 crown roast of pork (12 to 14 ribs) Cranberry Herb Stuffing (recipe follows) 1 For brine, combine salt, sugar, peppercorns, mustard seeds, thyme and 6 cups (1.5 L) of the cider in a large pot. Bring to a boil over medium heat, stirring until salt and sugar are dissolved. Remove from heat and stir in …
From lcbo.com


FALL-APART APPLE CIDER ROASTED PORK - CAROLINE CHAMBERS
2020-04-13 Take the pork out of the oven and place on the stovetop. Add the onion, garlic, and vinegar around the pork. Put the lid on (or cover tightly with aluminum foil), and cook for 4 1/2 to 5 1/2 hours, turning the pork over in the vinegar every 2 hours. …
From carolinechambers.com


DUTCH OVEN PORK ROAST WITH GRAVY - THE SEASONED MOM
2021-08-20 Deglaze the pot with chicken broth and saute the vegetables. Return the pork to the pot, and stir in broth, cider, herbs and bay leaves. Season with salt and pepper. Cover and bake in a 350°F oven for a total of about 70-80 minutes. Add the potatoes to the pot during the final 40-45 minutes, mixing them into the liquid.
From theseasonedmom.com


CIDER PORK ROAST WITH APPLE-THYME GRAVY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Sprinkle pork with 1/2 tsp. salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt. slow-cooker. Add remaining 1 tsp. salt, the cider, Calvados, 1 tbsp. thyme, the pepper, and 1 sliced apple.
From myrecipes.com


APPLE CIDER BRANDY ROASTED PORK LOIN - HOME & PLATE
2016-01-04 Allow the roast to slow cook for 4 to 5 hours on high in the slow cooker or oven on the high slow cook setting. The pork should be fork tender after 4 to 5 hours. Move the pork roast to a serving platter and strain the pan juices into a large measuring cup, yielding to 2 - …
From homeandplate.com


RECIPE DETAIL PAGE | LCBO
Pour in the apple cider, apple cider vinegar and 1 cup (250 mL) of the lager; stir in cloves. Nestle roast into pot, tuck in sage and thyme sprig; bring to a simmer, cover and place in preheated oven. Cook for 1½ hours, tuck carrots around roast and into liquid, cover and return to oven for another 1½ hours.
From lcbo.com


SLOW COOKER CIDER PORK ROAST RECIPE - THE SPRUCE EATS
2019-07-19 Leave the netting on pork roast and place it atop the onion slices in the slow cooker. Slice the carrots into 1-inch pieces. Arrange carrots around the roast; sprinkle the roast with the garlic, salt, pepper, allspice, chili powder, and marjoram or thyme. Combine the juice and vinegar and pour over the roast. Cover and cook on HIGH for 1 hour.
From thespruceeats.com


CRISPY PORK BELLY SLICES WITH CIDER - SLOW THE COOK DOWN
2015-11-17 Mix the cider, honey, soy sauce sauce, oyster sauce, chilli and sugar together in a bowl, slowly add the flour. After one hour, take the belly out of the fridge, cut into slices, and pour over half of the dressing. Make sure all the sides are covered. Pop back in the fridge. After one more hour, pour the rest of the dressing over and pop in the ...
From slowthecookdown.com


SLOW ROASTED CIDER PORK - FEASTING IS FUN
2016-05-30 Preparing the pork joint. First of all, remove the pork from the fridge 1 hour before cooking. Remove all packaging set on a large plate and pat dry with kitchen roll. In the base of your roasting tin add the fresh herbs and onions quarters. Pour in the bottle of cider. Sit the pork joint on top of the onions and herbs.
From feastingisfun.com


CIDER POT-ROASTED PORK LOIN | A FORK AND A PENCIL
2017-02-19 Transfer to a plate. Halve and slice the onions thickly, and let them cook until well softened. Add the caraway seeds, bay leaves and cider. Return the pork to the pan and let it come up to a bubble. Put the lid on and transfer to the oven for 3 hours. Remove the pork to a plate and let it rest under a loosely draped piece of foil.
From aforkandapencil.com


CIDER-BRINED PORK ROAST WITH ONIONS AND APPLES RECIPE
2010-07-27 An apple cider brine keeps this roasted pork moist and full of flavor.
From lifestorage.homelinux.net


SLOW COOKER CIDER BRAISED PORK ROAST
2017-10-27 Pat the pork dry with paper towels and season with salt and pepper. Tie 3 pieces of kitchen twine around each piece of pork to create 2 evenly shaped roasts. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roasts on all sides, 7 to 10 minutesp; transfer to plate.
From themagicalslowcooker.com


APPLE CIDER BRINED PORK RIB ROAST - DISH 'N' THE KITCHEN
2022-04-08 Season the pork with salt and pepper. Heat remaining 1 Tbsp. oil in a Dutch oven over medium-high heat. Cook the pork until browned on all sides, 8–15 minutes. Toss the potatoes and onions with 4 Tbsp. oil in a large roasting pan, Dutch oven, or on a large rimmed baking sheet; season with salt and pepper and set aside.
From dishnthekitchen.com


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