Pork Rib Roast With Apples Fennel And Potatoes Recipes

PORK RIB ROAST WITH APPLE AND HERB BUTTER GRAVY

Steps:

• Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
• While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
• Peel and core the apples. Set aside.
• After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
• Deglaze the skillet with apple cider, then add the liquid to the crock pot.
• Cover, and cook on high for 3 to 4 hours.
• When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
• Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes.
• Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
• Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.

ROASTED PORK WITH APPLES AND POTATOES

Steps:

• Preheat oven to 450.
• Stir together apple jelly, brown sugar and ginger.
• Set aside.
• Combine apples, potatoes, onions, olive oil, salt, pepper and rosemary.
• Place pork in center of roasting pan.
• Arrange apple mixture around pork in a single layer.
• Roast 15 minutes.
• Reduce oven temp to 350 and roast another 20 minutes.
• Stir apple mixture.
• Spread apple jelly glaze on pork and roast another 15-20 minutes or until center of pork reaches and internal temp of 145.

FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE

Steps:

• In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
• With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
• Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
• Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

BAREFOOT CONTESSA'S BEST ROASTED PORK

Steps:

• Preheat the oven to 425 degrees F.
• In a food processor, combine garlic, 1 tablespoon salt, thyme leaves and mustard.
• Spread the mixture over the pork and allow it to sit at room temperature for at least 30 minutes.
• In the meantime, slice fennel bulbs into thick wedges.
• Toss the fennel, carrots, potatoes, and onions in olive oil, melted butter, salt, and pepper to taste.
• Place the vegetables in a large roasting pan and cook for 30 minutes.
• Place the pork loin on top of the roasted vegetables and continue to cook for another 30 to 50 minutes (or when a meat thermometer inserted into the thickest part of the loin reads 138 degrees.).
• Remove the meat from the pan and return the vegetables to the oven to keep cooking.
• Cover the meat with aluminum foil and allow it to rest for 15 minutes.
• Remove the strings from the meat and slice it thickly.
• Arrange the meat and vegetables on a platter.
• Sprinkle salt and pepper to taste.
• Enjoy warm!

PULL APART PORK RIB ROAST WITH APPLES AND ONIONS

Steps:

• Mix and combine dry ingredients.
• Rub the pork rib on all sides with dry mixture, let it sit for 15 minutes.
• In the meantime, heat an uncovered deep roasting pan (just a little bit bigger than the rib roast) in the oven preheated to 250°C
• Rub the meat with olive oil, place in a hot pan and bake, uncovered, for about 30 minutes until a golden-brown crust forms. Remove from the oven and from the baking pan, and reduce oven temperature to 150°C.
• Spread apple and onion slices on the bottom of the pan, add cider.
• Place the rib roast on apples and onions, tightly cover with a lid and bake for about 2 hours. Check, once or twice that there is enough liquid to prevent apples and onions from burning.
• When done, let the rib roast rest for 15 minutes, then gently pull apart with a fork (or fingers) from the bone and serve with the apple and onion sauce and mashed potatoes.

PORK ROAST WITH APPLE

Steps:

• Cut apple in half.
• Slice one half fairly thin and put on the bottom of a roaster.
• Place the pork roast on top of the sliced apples.
• Slice second half of apple thinly and put on top of the pork roast.
• Slice onion into rings and put on top and around the roast.
• Mix remaining ingredients and pour over the pork roast.
• Put pork roast into the oven at 325F.
• Every half hour or so baste the roast with the juices.
• Cook for as long as the roast is big.
• Take out and let rest approximately 15 minutes before cutting.