Oven Pork Roast With Applesauce Baby Potatoes Gravy And Aspara Recipes

ROASTED PORK AND POTATOES WITH CREAMY APPLESAUCE

Steps:

• Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
• Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
• Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
• Per serving: Calories 373; Fat 12 g (Saturated 3 g); Cholesterol 84 mg; Sodium 554 mg; Carbohydrate 31 g; Fiber 5 g; Protein 34 g

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

OVEN PORK ROAST WITH APPLESAUCE, BABY POTATOES, GRAVY AND ASPARA

Steps:

• The night before ... Take out equipment.1. Place roast on a plate. Sprinkle with pepper, garlic powder and no-salt seasoning. Cover and let stand in refrigerator overnight.In the morning ...2. Preheat oven to 450°F Transfer roast to a shallow roasting pan. Place in preheated oven, uncovered. Set timer for 20 minutes. When timer rings, don't open the oven! Reduce heat to 170°F That's it! Leave the roast in for up to 10 hours.When you get home ...3. Wash potatoes and place in a large stovetop pot of cold water. Bring to a full boil, then reduce heat to a low boil until you can easily pierce the potatoes with a knife. Drain potato water into a large measuring cup and set aside. Add butter and rosemary to potatoes and swish to coat. Cover to keep warm.When the roast is ready to come out (it should have an internal temperature of 160 F) .,.4. Transfer roast to plate. Wrap in foil to rest. Combine gravy mix and water in a cup, then whisk into roasting pan. Slowly whisk in potato water. Bring to a boil over high heat, stirring continuously. Reduce heat to simmer. Keep roast wrapped in foil, but drain juices from plate into roasting pan.5. Snap off bottom nodes of asparagus and discard. Rinse spears in colander or steamer basket. Place a small amount of water in the bottom of a stove-top pot and bring to a full boil with the asparagus in the basket above. Cover and set timer for 4 minutes, or microwave in a non-metal pan for the same amount of time.When the timer rings for asparagus ...Drain water. Toss asparagus in pot with butter and salt.6. Combine applesauce and cinnamon in a small serving bowl to serve with pork roast.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

APPLESAUCE PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

EASY OVEN ROAST

Steps:

• Place roast on heavy-duty aluminum foil; brush with steak sauce and sprinkle with onion soup mix.
• Spoon mushroom soup on top; wrap loosely with foil.
• Place in a 13x9 pan.
• Bake at 350 degrees for 2 hours.

OVEN PORK ROAST WITH APPLESAUCE, BABY POTATOES, GRAVY AND ASPARA

Steps:

• The night before ... Take out equipment.
• 1. Place roast on a plate. Sprinkle with pepper, garlic powder and no-salt seasoning. Cover and let stand in refrigerator overnight.
• In the morning ...
• 2. Preheat oven to 450°F Transfer roast to a shallow roasting pan. Place in preheated oven, uncovered. Set timer for 20 minutes. When timer rings, don't open the oven! Reduce heat to 170°F That's it! Leave the roast in for up to 10 hours.
• When you get home ...
• 3. Wash potatoes and place in a large stovetop pot of cold water. Bring to a full boil, then reduce heat to a low boil until you can easily pierce the potatoes with a knife. Drain potato water into a large measuring cup and set aside. Add butter and rosemary to potatoes and swish to coat. Cover to keep warm.
• When the roast is ready to come out (it should have an internal temperature of 160 F) .,.
• 4. Transfer roast to plate. Wrap in foil to rest. Combine gravy mix and water in a cup, then whisk into roasting pan. Slowly whisk in potato water. Bring to a boil over high heat, stirring continuously. Reduce heat to simmer. Keep roast wrapped in foil, but drain juices from plate into roasting pan.
• 5. Snap off bottom nodes of asparagus and discard. Rinse spears in colander or steamer basket. Place a small amount of water in the bottom of a stove-top pot and bring to a full boil with the asparagus in the basket above. Cover and set timer for 4 minutes, or microwave in a non-metal pan for the same amount of time.
• When the timer rings for asparagus ...
• Drain water. Toss asparagus in pot with butter and salt.
• 6. Combine applesauce and cinnamon in a small serving bowl to serve with pork roast.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
• Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
• Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, even turning dark brown, as long as the top doesn't blacken.
• After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500°F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account). Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain. Line a roasting pan with a double thickness of aluminum foil (to avoid tough cleanup) and brush the foil with a little oil.
• When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, or even turns dark brown, as long as the top doesn't blacken.
• Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155°F, remove the meat from the oven. Let it rest for 5 minutes before carving. Serve the sliced meat with any accumulated juices.
• Variation
• Roast Pork with Jam or Marmalade: This is the original version, which some will prefer: Substitute 1 cup apricot jam or orange marmalade for the applesauce; warm it over low heat, stirring in 1 tablespoon fresh lemon juice to thin it slightly. Proceed as directed