Pork Roast With Apples And Squash Recipes

PORK WITH APPLES AND SQUASH

Steps:

• Trim fat from pork. Mix sage, 1/2 teaspoon salt, 1/4 teaspoon pepper and the garlic; rub on both sides of pork.
• Cook pork in 10-inch nonstick skillet over medium heat about 3 minutes on each side until brown. Place onion on pork. Pour broth around pork. Heat to boiling; reduce heat.
• Cut squash crosswise into 1-inch slices; remove seeds and fibers. Cut each slice into fourths. Place squash and apple on pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer about 15 minutes or until pork is slightly pink when cut near bone and squash is tender.

ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH

Steps:

• Preheat oven to 425°F.
• Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
• While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
• In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
• Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
• When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
• Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
• While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
• Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

PORK TENDERLOIN WITH ROASTED APPLES & SQUASH

Steps:

• Position racks in center and lower third of oven. Place a large rimmed baking sheet on each rack. Preheat oven to 450°F.
• Toss squash with oil, 1 tablespoon sage and ¼ teaspoon each salt and pepper in a medium bowl. Place the squash, cut-side down, on one of the baking sheets. Add apples to the bowl and toss to coat with the remaining oil mixture; set aside.
• Coat the other baking sheet with cooking spray and place pork on it. Sprinkle the pork with the remaining ¼ teaspoon each salt and pepper. Brush the top with mustard and sprinkle with Parmesan and the remaining 1 tablespoon sage. Place the pork on the lower rack and the squash on the center rack and roast for 10 minutes.
• Add the apples to the pan with the pork. Flip the squash. Continue roasting until the squash is tender and an instant-read thermometer inserted in the thickest part of the pork registers 145°F, 10 to 15 minutes more.
• Transfer the pork to a clean cutting board and let rest for 5 minutes. Pour vinegar around the apples and scrape up the browned bits. Toss the apples with the squash. Slice the pork and serve with the squash and apples.

ROASTED PORK WITH SQUASH AND APPLES RECIPE

Steps:

• Preheat oven to 400 F. Brush the pork with olive oil, sprinkle Italian seasoning and season to taste. Place the pork tenderloin in an oven-proof pan or baking dish. Add the sliced apple, pear, onion and butternut squash in a bowl; mix with a little bit of olive oil and garlic. Season to taste. Place the fruit and vegetables around the pork. Bake in the oven 30 to 35 minutes or until pork reaches 145 F and squash is tender.

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown 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, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

PORK WITH SQUASH AND APPLES

Steps:

• Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
• Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
• Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
• Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

ROAST PORK & APPLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
• Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
• While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

PORK ROAST WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Roast until top is golden, about 15 minutes.
• Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
• Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.

EASY ONE-PAN PORK AND SQUASH DINNER

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
• Whisk 1 tablespoon olive oil, honey, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper in a bowl.
• Place tenderloin on the prepared baking sheet; rub honey mixture onto pork.
• Mix butternut squash, apples, and onion in a bowl; drizzle with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon sage, and 1/2 teaspoon pepper; toss until well coated. Place around pork tenderloin.
• Bake in the preheated oven until vegetables are tender and pork is cooked, 30 to 35 minutes; baste pork with honey mixture several times during roasting. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C).

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.

PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE

Steps:

• Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
• Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
• Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
• Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

SUMMER SQUASH WITH APPLE

Steps:

• Trim ends from squash and cut into thin slices.
• Core apple and cut into thin slices.
• In a medium saucepan, combine squash, apple, chicken broth, salt, pepper and nutmeg.
• Cook until squash and apple are tender, 6-8 minutes.
• Serve garnished with chives or parsley.

APPLE PORK ROAST WITH SWEET POTATOES, CARROTS, APPLES, AND SQUASH

Steps:

• Preheat oven to 375F. Put roast in large roasting pan, fat side up. Pour apple cider into pan until pan is nearly full. About a quarter inch of roast should be above the cider. Then sprinkle roast liberally with ground cinnamon, cloves, and nutmeg, to taste. Drop the cinnamon stick pieces into the cider around the roast. Then make a thick layer of brown sugar on top of the roast. Cover. Cook in oven for approximately 4 hours. Remove carefully from oven, and uncover. Add sweet potato chunks, and baby carrots. You may have to remove some juices to be able to add potatoes and carrots. Be sure to leave some room for other ingredients to be added later. Cover. Return to oven for one hour. Remove from oven, uncover. Add apples, and squash. Once again, you will probably have to remove juices to fit in apples and squash. By this time, ingredients will be packed pretty tight around roast. Recover, return to oven. Cook for one more hour. Remove from oven. Allow to cool a little, and serve.

ROAST PORK WITH APPLES & ONIONS

Steps:

• Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

PORK AND SQUASH STEW

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
• Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
• Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
• Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.