Cider Roasted Pork Loin With Pickled Apples And Chiles Recipes

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CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES



Cider-Roasted Pork Loin With Pickled Apples and Chiles image

Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume. The roast browns on top while the apples and onions collapse into a meltingly tender, golden heap beneath it. Then, to offset all the soft richness, bright and tangy pickled apples and chiles are served alongside. It's a dish that's both company worthy and cozy, as perfect for a Sunday supper, spooned over mashed potatoes or polenta, as it is served to guests alongside an elegant gratin. Keep some extra apple cider on hand to add to the pan if it dries out and starts to burn. Just a splash or two should do it.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 19

1/4 cup cider vinegar
1 tablespoon sugar
1/4 teaspoon allspice berries
1/4 teaspoon coriander seeds
Pinch kosher salt
1 large tart apple, peeled and cut into 1/4-inch slices
2 small jalapeños, seeded and thinly sliced
1 (2 1/2 to 3-pound) boneless pork loin (not tenderloin)
2 teaspoons chopped fresh rosemary, plus more rosemary sprigs for garnish
2 teaspoons fennel seeds, coarsely crushed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 large, tart apple, halved, cored, and sliced into 1/4-inch slices
1 onion, halved and cut into 1/4-inch slices
3 garlic cloves, smashed and peeled
1 cinnamon stick, broken in half
1/2 cup chicken stock, more as needed
About 1 cup (8 fluid ounces) hard apple cider or chicken stock, more as needed
1 tablespoon butter, cubed

Steps:

  • To make the pickled apples, in a small pot, combine 1/4 cup water with vinegar, sugar, allspice, coriander and salt. Bring to a simmer and cook, stirring, until sugar dissolves, 2 to 3 minutes.
  • Put apples and jalapeños in a medium heatproof bowl or jar, and pour hot vinegar mixture on top. Let cool to room temperature and let pickle for at least 2 hours. (Mixture can be made up to 1 week ahead and stored in the refrigerator.)
  • Rub pork all over with rosemary, fennel seeds, salt and pepper. Refrigerate, fat side up and uncovered, for at least 2 hours and up to overnight.
  • Heat oven to 425 degrees. Place pork on a rimmed 11-by-18-inch sheet pan. Scatter apples, onion, garlic and cinnamon stick in an even layer around pork loin. Transfer baking sheet to oven rack, and add chicken stock, then carefully pour in cider (it's best to position pan in oven, then pour in liquid). You may not need all of the cider here. You can add more later as it roasts - stop if it threatens to overflow.
  • Roast until pork reaches 135 degrees internally, 35 to 50 minutes. Keep an eye on the pork. If all the cider evaporates and baking dish starts to burn while the pork is cooking, add a splash more cider.
  • Transfer pork to a cutting board, tent with foil, and let it rest for 10 minutes.
  • Meanwhile, transfer roasted apples, onions and garlic to a serving platter (discard cinnamon sticks). Scrape jus and any golden bits from baking sheet into a small pot, and bring to a simmer (add a little more chicken stock if needed). Whisk in butter and a pinch of salt and cook until the sauce is reduced by about a third (you just want to thicken it up a bit), 3 to 7 minutes. Pour in any juices from the cutting board where the pork loin is resting.
  • Slice pork and place on a serving platter, along with the roasted apples and onions. Drizzle some of the sauce and also some of the liquid from the pickled apples on top. Garnish with the rosemary, and serve with pickled apples and jalapeños alongside.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 5 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 4 grams, Sodium 762 milligrams, Sugar 10 grams, TransFat 0 grams

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 3h15m

Yield 8 servings

Number Of Ingredients 17

1 (5 pound) pork loin roast, with rib bones attached, back bone removed
Extra-virgin olive oil
1 handful fresh sage leaves, chopped
1 handful fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 (12-ounce) bottle hard cider
1 cup chicken broth
8 gala apples
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 large corn muffin, crumbled (about 1/2 cup)
1/2 cup golden raisins
6 fresh sage leaves, coarsely chopped
2 garlic cloves, chopped
1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 cup hard cider

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the pork roast in a roasting pan with the ribs facing up. In a small bowl, mix the olive oil with the sage and thyme to flavor the oil. Brush the whole pork roast with the "herb bath" and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the meat 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; taste and check for salt and pepper. Serve the cider gravy with the pork roast and baked apples.
  • To make the baked apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, 3 tablespoons of the brown sugar, salt, and pepper. Spoon the sweet and savory stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the remaining 1 tablespoon of brown sugar. 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.

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.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin With Cider and Chunky Applesauce image

This succulent bone-in pork loin uses a high heat method over liquid to seal in the juices, then cooks at lower heat to tender perfection before being cut off the bone for serving. The aromas of savory spices and onions mingle with apple cider to permeate the roast with amazing flavor, and it's finished with a side of chunky, sweet/savory apple sauce. A delicious recipe from Chef Anne Burrell.

Provided by ninja

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 18

2 sprigs rosemary, roughly chopped
2 sprigs sage, roughly chopped
2 garlic cloves, smashed
1 pinch crushed red pepper flakes
kosher salt
extra virgin olive oil
1 center cut pork rib roast, bone-in, with 6 ribs
2 large onions, sliced
1 bunch thyme, tied with string
3 bay leaves
2 quarts apple cider
3 tablespoons butter
4 granny smith apples, peeled, cored, cut in 1/2-inch chunks (tossed in lemon juice if not using right away)
1 1/2 cups of the reserved cider, from the roasted pork loin
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste all over the outside of the pork rib roast.
  • Toss the onions with olive oil and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider (5 1/3 cups).
  • Place the pork on top of the onions and then in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider if the fluid level starts to go down.
  • Lower the oven to 375 degrees F and roast for another 30 to 35 minutes or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark while cooking, cover it with foil.
  • When done, place the pork loin on a plate, cover loosely with foil and let rest for at least 15 minutes before carving. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce. When ready to carve, cut the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and chunky applesauce.
  • For the applesauce, melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider and cinnamon and cook over low-medium heat until most of the cider has evaporated and the apples are cooked and very soft. Add the heavy cream and walnuts, and cook until the cream has reduced by half.

PORK ROAST WITH APPLES, CIDER, AND CREAM



Pork Roast with Apples, Cider, and Cream image

At certain times of the year, parts of Northern California's Sonoma County sprout masses of wild mushrooms, and at one time apple orchards covered many of the hills now blanketed with vineyards. Gone today are many of those venerable old trees, but remnants of some orchards remain, as does the heritage that inspired this savory slow-cooked meal.

Yield serves 4

Number Of Ingredients 9

2 tablespoons vegetable or grape seed oil
2 1/2-pound pork loin roast, trimmed of fat
1 yellow onion, chopped
1 ounce assorted fresh wild mushrooms, stemmed, thoroughly cleaned
1 cup apple juice or apple cider
1/2 cup Chardonnay or other white wine
1 cup heavy whipping cream
1 pippin or other tart, firm fleshed apple, sliced
1 cup walnuts

Steps:

  • Place a large sauté pan over medium-high heat and add the oil. Add the pork and cook, turning, for about 15 minutes, until evenly browned on all sides. Transfer the meat to the slow cooker.
  • Add the onion to the pan and sauté in the oil for about 7 minutes, until it just begins to brown. Add the mushrooms and sauté for 5 minutes, until tender. Add the apple juice and wine and cook for 10 minutes, until reduced in half, scraping any bits from the bottom of the pan.
  • Pour the sauce and vegetables over the roast. Cover and cook on low for about 6 hours, until the meat is very tender and has reached an internal temperature of at least 165°F. Remove the roast from the slow cooker and set aside on a plate. Add the cream and apple to the juices in the slow cooker and stir well. Return the meat to the slow cooker and continue cooking on high for 30 minutes.
  • Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast, stirring occasionally, for 7 to 10 minutes, until evenly browned. Remove from the oven and allow to cool. When cool enough to handle, coarsely chop the walnuts.
  • Remove the pork from the slow cooker and cut into serving slices. Arrange the pork on plates and spoon on the sauce and apples. Garnish each serving with the walnuts and serve at once.

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-BRAISED PORK LOIN WITH SAUTEED APPLES



Cider-Braised Pork Loin With Sauteed Apples image

Wonderful comfort food. The kind of dinner I'd like to have on a lazy Sunday. Scalloped or Duchesse potatoes are especially good alongside.

Provided by evelynathens

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons salt
1 teaspoon pepper
1 teaspoon crumbled dried sage
1 teaspoon crumbled dried thyme
3 lbs boneless pork loin, rolled and tied
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, minced
1/2 cup apple cider
sauteed apple (this is in my recipe collection)

Steps:

  • Combine the salt, pepper, sage and thyme and rub into pork.
  • Wrap pork in plastic wrap and chill 2 hours or overnight.
  • Pat pork dry with paper towels.
  • In a large, ovenproof casserole heat oil over moderate-high heat until hot but not smoking and brown the pork.
  • Transfer to a plate, pour off all but 2 tblsps fat, and cook onion and garlic over moderate heat, stirring, for 1 minute.
  • Return pork to casserole, add cider and bring to boil.
  • Braise pork, covered, in a preheated 350F (165C) oven for 50 minutes to 1 hour.
  • Transfer to a heated platter, discard string and let stand 10 minutes.
  • Spoon off fat from pan juices and puree pan juices with a blender (or immersion blender).
  • Season to taste.
  • Serve in a sauceboat.
  • Arrange sautéed apples around sliced pork.

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

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2021-04-12 Pork Loin Roast Recipe Apple Cider. Apple cider glazed pork tenderloin delallo roasted pork loin with cider and chunky applesauce recipe anne burrell food network cider roasted pork tenderloins recipe ina garten food network cider glazed roast pork with apples sweet potato and sage recipes ww usa
From deporecipe.co
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HARD CIDER ROASTED PORK LOINS WITH A CAULIFLOWER & APPLE PUREE
Pork Loin-1.5 pound pork loin. 1 tablespoon of salt. 1 teaspoon of pepper. 1 14 ounce bottle of hard cider (I used Apple Orchard) 2 tablespoon of honey. Zest of 1 lemon. 1 cinnamon stick. 1 teaspoon of dried mustard. 1 teaspoon of dried ginger . 1 teaspoon of dried marjoram. 2 sprigs of thyme. Couple splashes of champagne vinegar (about 2 ...
From themillennialchef.com
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21 PULLED PORK ROAST RECIPE SLOW COOKER - SELECTED RECIPES
Pound pork loin, apple cider vinegar, tropical fruit salsa, brown sugar, rolls. 5.0 1. The Mom 100 . Slow Cooker BBQ Pulled Pork. 10 hr 20 min. Pork shoulder, apple cider vinegar, liquid smoke, bbq sauce, dark brown sugar. 4.9 24. Host The Toast. The Best Crockpot Pulled Pork. 4 hr 20 min. Shoulder pork roast, bbq sauce, brown sugar, worcestershire sauce, garlic. 4.3 3. …
From selectedrecipe.com
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TOP 48 APPLE CIDER ROASTED PORK LOIN LAYLITAS RECIPES
Apple Cider Roasted Pork Loin Laylitas Recipes with Ingredients and Nutrition Info, cooking tips and meal ideas from top chefs around the world. Home › Find Recipes › Images › Videos › Breakfast Recipes; Holidays Recipes. Holiday Planning Recipes Cocktail Hour Recipes New Year's Recipes Recipes for Super Bowl(R) Valentines's Day Recipes Mardi Gras Recipes …
From hotrecipestoday.com
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APPLE CIDER GLAZED PORK LOIN ROAST - ⋆ VINTAGE MOUNTAIN
2018-02-06 Reduce heat and pour in stock with fruits and vegetables. Place seared pork loin in center of pan and then place cut broccoli florets on one side of meat and cut apples on the other. Pour or smear one tablespoon of apple cider glaze over pork and place entire pan in the oven and bake for 30 minutes or until internal temperature reaches 150 °F.
From oneacrevintagehome.com
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
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CIDER-ROASTED PORK LOIN WITH PICKLED APPLES AND CHILES RECIPE
Dec 27, 2018 - Roasting a pork loin on a bed of apples, onions and cinnamon moistened with cider gives the meat a caramelized sweetness and spicy perfume The roast browns on top while the apples and onions collapse into a meltingly tender, golden heap beneath it Then, to offset all the soft richness, bright and tangy pickled apples a…
From pinterest.co.uk
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APPLE CIDER PORK TENDERLOIN RECIPE : OPTIMAL RESOLUTION LIST
Stuffed Peppers Vegetarian Recipes ... Apple Cider Holiday Drink Recipes Holiday Championship Bake Off Recipes Holiday Baking Show Recipes Holiday Baking Championship 2015 Recipes Baking For The Holidays Cookbook Holiday Cookbooks A Literary Holiday Cookbook Holiday Cookbook Recipes Holiday Cookie Exchange Template Vegetarian Recipe …
From recipeschoice.com
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A DIFFERENT KIND OF SHEET PAN SUPPER - THE NEW YORK TIMES
2018-12-14 Andrew Scrivani for The New York Times. As the meat roasts, the sheet pan allows the cider to cook off without steaming the meat. The low sides also encourage the apples and onions to turn golden ...
From nytimes.com
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APPLE CIDER MARINATED PORK LOIN - MORE THAN MEAT AND POTATOES
2022-05-17 When you’re ready to cook the pork, preheat the oven to 325°F, and line a roasting pan with a rack with aluminum foil. In a small bowl, combine the brown sugar, smoked paprika, salt, dried thyme, ground sage, and onion powder. Remove the pork loin from the container, and discard the marinade.
From morethanmeatandpotatoes.com
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PORK LOIN ROAST RECIPE APPLE JUICE | DEPORECIPE.CO
2022-03-16 Pork Loin Roast Recipe Apple Juice. Roast pork loin with apples recipe food network kitchen pork loin cooked in apple juice sheffield markets roasted pork loin with cider and chunky applesauce recipe anne burrell food network cider roasted pork tenderloins recipe ina garten food network
From deporecipe.co
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21 BONELESS PORK LOIN ROAST RECIPE WITH APPLES
Cider-Roasted Pork Loin With Pickled Apples and Chiles. 3 hr 30 min. Boneless pork loin, hard apple cider, cider vinegar, butter, fennel seeds . 4.0 489. NYT Cooking – The New York Times. Easy Roasted Pork Tenderloin & Apples. 40 min. Pork tenderloin, brown sugar, apples, olive oil, garlic powder. 4.6 10. McCormick. Roast pork & apples. 2 hr 50 min. Pork …
From selectedrecipe.com
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21 TASTY RECIPES PORK TENDERLOIN - SELECTED RECIPES
Preheat oven to 350°F. Mix together black pepper, garlic powder and salt. …. Put the roast on a rack in a roasting pan. …. Roast until internal temperature is between 145-160°F, 20-25 minutes per pound. …. Cover roasting pan with foil and let rest for 30 minutes. Heat oven to 475°F. …. Carve and serve immediately.
From selectedrecipe.com
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RECIPE FOR A PORK ROAST - THERESCIPES.INFO
Pork Roast Recipe | Michael Symon | Food Network hot www.foodnetwork.com. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an...
From therecipes.info
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21 ROAST PORK LOIN RECIPE WITH VEGETABLES - SELECTED RECIPES
Pound pork loin, baby red potatoes, apple cider vinegar, turnip, rutabaga . No reviews. The Cozy Apron. Fall Sheet Pan Pork Tenderloin with Honey Balsamic Roasted Vegetables. 35 min. Fresh pork tenderloin, brussels sprouts, balsamic vinegar, golden beets, parsnip. 4.5 72. Good Life Eats. Irish Pork Roast with Roasted Root Vegetables. 1 hr 40 min. Pork loin roast, hard …
From selectedrecipe.com
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Top Asked Questions

What to do with apple cider roast pork loin?
Apple cider roasted pork loin Easy recipe for apple cider roasted pork loin, made by baking a garlic stuffed pork loin roast with hard apple cider and ripe apples. Served with an apple cider gravy sauce.
How to cook a pork loin roast in the oven?
Place in the pork in a large roasting pan. 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).
What does apple cider marinated pork loin taste like?
This easy recipe for Apple Cider Marinated Pork Loin takes a high protein cut of pork and tenderizes it with the sweet flavor of apples and savory herbs. This oven-roasted pork is a great way to enjoy the cooler weather and pairs well with any side dish! This sweet and savory pork loin pairs well with so many sides.
How to cook pork tenderloin in the oven with spices?
In a small bowl, mix together spices: cumin through pepper. Rub spice mixture evenly over the pork tenderloin and set aside. Heat a large, oven-proof skillet over medium high heat and drizzle olive oil. Add pork to the pan and saute for about 10 minutes, rotating sides every 2-3 minutes to create a crust.

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