Pork Roast With Caramelized Apple Salad With Maytag Blue And Spicy Orange Vinaigrette Recipes

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PORK ROAST WITH APPLE



Pork Roast With Apple image

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

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.

CARAMELIZED APPLE SALAD WITH SPICY ORANGE VINAIGRETTE



Caramelized Apple Salad With Spicy Orange Vinaigrette image

Make and share this Caramelized Apple Salad With Spicy Orange Vinaigrette recipe from Food.com.

Provided by Grannydragon

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons red onions, coarsely chopped
1 jalapeno pepper, coarsely chopped
1 teaspoon dried ancho chile powder
3/4 cup olive oil
1 tablespoon honey
salt and pepper
2 granny smith apples, peeled, cored and quartered
1 cup watercress
1 cup frisee
salt & freshly ground black pepper
1/4 cup walnuts
4 ounces feta cheese, crumbled

Steps:

  • For the Vinaigrette:.
  • Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
  • Place reduce orange juice, vinegar, onion, jalapeno and ancho chili powdeer in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified.
  • Add honey and the salt and pepper to taste.
  • For the Apple Salad:.
  • Heat 3/4 cup of the spicy Orange vinaigrette in a medium saute pan, over medium high heat. Add the apples, cut-side down and saute until golden brown. Turn over and saute until just cooked trough, 1 to 2 minutes.
  • Place the water cress and fresee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinagirettte, season with salt and pepper and divide among 4 plates.
  • Arrange 2 apple quarters on each plate, garanish with walnuts and feta cheese and drizzle with some of the remaining vinaigrette.

Nutrition Facts : Calories 602.8, Fat 52.2, SaturatedFat 10.6, Cholesterol 26.8, Sodium 349.1, Carbohydrate 31.1, Fiber 3.5, Sugar 23.7, Protein 7

CARAMELIZED ORANGE PORK ROAST



Caramelized Orange Pork Roast image

Raising the oven temperature during the last half hour of roasting ensures a crisp, caramelized crust.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 10-12

Number Of Ingredients 9

1 cup sweet white wine, like Gewurztraminer
1 cup soy sauce
1/3 cup stone-ground honey mustard
1 orange, zest and juice
1/2 cup Sriracha chili sauce
3/4 cup brown sugar
1/4 cup rice wine vinegar
6 garlic cloves, minced
1 6 to 8 pound pork shoulder

Steps:

  • Whisk together all ingredients inside a large oval Dutch oven. Place in pork and coat with sauce, turning several times while it marinates for at least 4 hours.
  • Preheat oven to 325 degrees Fahrenheit. Place covered pot in oven and cook for 4 hours. Raise heat to 375 degrees Fahrenheit for 30 minutes. Remove cover and cook another 30 minutes, basting a couple of times. Shred the meat in the liquid and serve.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE



Roasted Apple Salad with Spicy Maple-Cider Vinaigrette image

We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. -Janice Elder, Charlotte, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

4 medium Fuji, Gala or other firm apples, quartered
2 tablespoons olive oil
DRESSING:
2 tablespoons cider vinegar
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon Sriracha chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (5 ounces) spring mix salad greens
4 pitted dates, quartered
1 log (4 ounces) fresh goat cheese, crumbled
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE



PORK ROAST WITH CARAMELIZED APPLE SALAD WITH MAYTAG BLUE AND SPICY ORANGE VINAIGRETTE image

Categories     Pork

Number Of Ingredients 30

2 tablespoons olive oil
1 (3 to 4 pound) boneless pork roast
Salt and pepper
1 carrot, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
1 celery stalk, coarsely chopped
4 cloves garlic, coarsely chopped
3 cups water
1 cup white wine
1 bay leaf
6 sprigs parsley
6 black peppercorns
2 tablespoons cold butter
Spicy Orange Vinaigrette:
2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
Apple Salad:
1 1/2 cups Spicy Orange Vinaigrette
2 Granny Smith Apples, peeled, cored and quartered
1 cup watercress
1 cup frisee
Salt and freshly ground pepper
1/4 cup black walnuts
4 ounces Maytag blue cheese, crumbled

Steps:

  • For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste. For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

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