Pork In Pear Cider Recipes

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VANILLA CIDER PORK WITH PEARS RECIPE - (5/5)



Vanilla Cider Pork with Pears Recipe - (5/5) image

Provided by Foodiewife

Number Of Ingredients 10

3 tablespoons unsalted butter
3 Bosc pears, peeled, cored and quartered
1 pound pork tenderloin, trimmed, sliced into twelve 1-inch thick medallions, seasoned
1/2 cup all-purpose flour
1 cup chicken broth (I didn't use this, and it turned out fine)
1/2 cup hard apple cider (or fresh apple cider)
1/2 cup white wine
1/3 cup heavy cream
1 vanilla bean, split lengthwise and scraped
Salt & pepper to taste

Steps:

  • I like to cut my medallions in 2-inch thickness, cover it with plastic and flatten them with a mallet (or a very heavy skillet). Season the flour with salt & pepper and whisk together. Dredge the pork in the flour. Set aside. In a large skillet (not nonstick), melt butter over medium-high heat. Add pears and sauté until lightly browned on all sides; remove from pan. Add a little bit of olive oil (1 to 2 tablespoons) to the pan and heat to medium high. Add pork medallions to the same pan, sautéing for 2 to 3 minutes on each side; turn over when golden brown and cook for 2 to 3 minutes more; remove from pan. Deglaze the pan by adding the white wine, on a medium high heat (or use broth instead of wine). Add cider and cream; add to the pan and bring to a boil, then add vanilla pod and seeds. You can also use vanilla paste instead, which is more cost effective. Boil the sauce until reduced by half, about 4 minutes. Return pears and pork to the pan (pork on the bottom) along with any accumulated juices. Boil until thicker, about 4 to 6 minutes. (The sauce will also thicken a bit when it's removed from the heat.) Season with salt and pepper before serving.

PORK CHOPS WITH PEARS AND CIDER



Pork Chops with Pears and Cider image

Yield 4 servings

Number Of Ingredients 11

2 to 3 medium Yukon gold potatoes, sliced 1/2-inch thick
1 medium onion, root intact, cut in eighths
5 tablespoons extra virgin olive oil
6 cloves garlic
5 large rosemary sprigs
Salt and freshly ground black pepper
4 bone-in pork chops, 3/4- to 1-inch thick, or 6 to 8 ounces each
2 large USA Pears, cored and cut in eighths
3/4 cup pear or apple cider
1/2 cup vegetable stock
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary. Spread the vegetables in a single layer on a baking sheet. Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.
  • While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic. Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan. Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary. Remove the garlic slices and set aside. Discard the rosemary.
  • Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer. Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes. Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.
  • Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits. Add the stock and reduce by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.
  • To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop. Garnish with fresh rosemary leaves if desired.

CIDER PULLED PORK RECIPE BY TASTY



Cider Pulled Pork Recipe by Tasty image

Here's what you need: pork shoulder, cider, salt, smoked paprika, dark muscovado sugar, pepper, coleslaw, BBQ sauce, brioche bun

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

4 lb pork shoulder
1 cup cider
2 teaspoons salt
2 tablespoons smoked paprika
2 tablespoons dark muscovado sugar
1 tablespoon pepper
1 coleslaw, to taste
1 BBQ sauce, to taste
1 brioche bun, to taste

Steps:

  • Mix together all of the spices and seasoning
  • Rub it onto the pork shoulder, make sure you get really stuck in there and all over the pork.
  • Place the pork shoulder into a slow cooker and gently pour over the cider.
  • Put the lid on and cook on low for 8-12 hours.
  • Move the pork into a large bowl and shred using two forks.
  • We used toasted brioche buns and coleslaw, but you could add some bbq sauce or whatever you feel like.
  • Enjoy!

Nutrition Facts : Calories 1089 calories, Carbohydrate 27 grams, Fat 65 grams, Fiber 1 gram, Protein 92 grams, Sugar 17 grams

PORK IN PEAR CIDER



pork in pear cider image

tender porkloin chops gently simmered in pear cider

Provided by suekrysiak

Time 2h

Yield Serves 3

Number Of Ingredients 0

Steps:

  • brush the chops with the olive oil
  • heat a heavy based griddle pan to very hot and griddle the chops for a few minutes each side
  • chop the onion and put in a heavy based casserole dish
  • lay the chops on top and pour in the cider and chicken stock and thyme and mushrooms and bring to the boil and place in the oven for 1 hour 50 minutes
  • add the butter beans - green beans and sweetcorn for the last 10 minutes - serve with baby new poatoes

PORK CHOPS WITH HARD CIDER



Pork Chops with Hard Cider image

Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.

Provided by marg

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h27m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
4 (1-inch thick) pork chops
2 cloves garlic, halved, or more to taste
1 large onion, sliced
1 cup uncooked white rice
2 apples - peeled, cored and sliced
2 ½ cups chicken broth
½ cup hard cider
½ teaspoon ground cloves
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
  • Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
  • Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
  • Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.

Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g

PORK BELLY WITH BAY, CIDER & PEARS



Pork belly with bay, cider & pears image

Roast pork belly with pear cider, bay leaves and pears for an autumnal main course. It's perfect for a special Sunday lunch for family and friends

Provided by Rosie Birkett

Categories     Dinner

Time 2h15m

Number Of Ingredients 14

1½kg pork belly, skin scored
rapeseed oil, for drizzling
1 carrot, roughly chopped
1 celery stick, roughly chopped
1 white onion or 4 shallots, roughly chopped
1 star anise
3 bay leaves
2 pears, cored and quartered
200ml dry pear cider
1 tbsp plain flour
roast potatoes and steamed greens, to serve (optional)
3 tsp sea salt flakes
1 tsp fennel seeds
1 tsp white peppercorns

Steps:

  • To make the rub, put the ingredients in a pestle and mortar and crush together. Reserve ½ tsp of the rub and set aside. Cut some slashes into the underside of the pork using a sharp knife, then pat the rub all over the flesh, avoiding the skin. Put on a plate, skin-side up, and leave to cure in the fridge for at least 3 hrs.
  • Remove the pork from the fridge at least 30 mins before cooking so it comes to room temperature. Heat the oven to 180C/160C fan/gas 4. Pat the reserved rub over the pork skin, and rub a little rapeseed oil all over. Put the carrot, celery, onion, star anise and bay leaves in a large flameproof roasting tin. Pour over a small glass of water, then place the pork on top, skin-side up. Roast for 1 hr 30 mins. Arrange the pears in the tin around the pork, coating them in the juices, and pour the cider into the tin, avoiding the pork skin (if the skin gets wet, you won't end up with crisp crackling). Turn the oven up to 220C/200C fan/gas 7 and roast for a further 15-20 mins. The pork skin should be crisp, and the pears glazed in the juices. Remove the pork from the tin. Leave to rest for 45 mins.
  • Transfer the pork to a serving platter. Gently lift the pears out of the tin and arrange next to the pork. Discard the carrot, celery, onion and bay, then skim some of the fat from the surface of the juices (you can transfer this fat to a jar and use it for cooking roast potatoes, or making rillettes, and more).
  • Put the roasting tin with the skimmed juices on the hob over a medium heat. Sprinkle in the flour and whisk it into the juices until smooth and thickened. Add a splash of hot water if it becomes too thick. Pour the gravy into a warm jug. Cut the pork into portions with a sharp knife, then serve with the roasted pear quarters, the gravy, and some roast potatoes and steamed greens, if you like.

Nutrition Facts : Calories 547 calories, Fat 37 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 2.8 milligram of sodium

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Top Asked Questions

How do you cook a pork roast with pears and cider?
Arrange the pears in the tin around the pork, coating them in the juices, and pour the cider into the tin, avoiding the pork skin (if the skin gets wet, you won’t end up with crisp crackling). Turn the oven up to 220C/200C fan/gas 7 and roast for a further 15-20 mins.
How do you cook a pork loin with cider?
Add the mustard and stir, then add the pork back in together with the cider and some salt and pepper. Cook for 5 minutes until the cider has reduced slightly and the pork is cooked through. Stir in the crème fraiche and cook for 1 more minute, then serve. Suitable for freezing.
How to cook pork shoulder with cider cream and mustard?
This Easy Cider, Cream and Mustard Pork is definitely one of those recipes! Heat 2 tablespoons of the oil in a large frying pan or sauté pan. Add the pork to the pan and brown all over for about 2 minutes.
How to cook pork brisket with cider cider cream and mustard?
This Easy Cider, Cream and Mustard Pork is definitely one of those recipes! Heat 2 tablespoons of the oil in a large frying pan or sauté pan. Add the pork to the pan and brown all over for about 2 minutes. Remove the pork and juices to a plate. Add the remaining tablespoon of oil and the sliced onion.

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