POT-ROAST LOIN OF PORK IN CIDER WITH CELERIAC
Roast a loin of pork with smoked bacon lardons, shallots, celeriac and thyme for a hearty Sunday lunch that the whole family will love
Provided by Angela Boggiano
Categories Dinner, Main course
Time 2h5m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Season the pork and put in a large roasting tin.
- Heat a large frying pan, add the oil and fry the lardons, shallots, celeriac and thyme until golden brown. Arrange around the pork with the garlic bulb.
- Add the cider to the frying pan, bring to the boil, then pour around the pork. Cover with foil and roast for 1 hr. Remove the foil and cook, uncovered, for a further 45 mins.
- Finally, add the peas and cook for 3 mins more. Leave the pork to stand, covered, for 15 mins before carving. Serve with buttery mash (add the soft roasted garlic cloves if you like) to soak up the delicious juices.
Nutrition Facts : Calories 575 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
CIDER PORK ROAST
Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 368mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
ROAST PORK LOIN WITH CIDER GLAZE
A lovely pork recipe from the Pup's Cider website (ingredients as listed there). The Marquis de Saint-Loup Pommeau is listed behind the Pup's Harvest Hard Cider because it isn't recognized at this point- please take note that it is another ingredient needed until I can add it properly. ;) Also, please note that the recipe calls for Pup's brand boiled cider - it isn't actually asking you to "boil" cider. **I haven't made this recipe yet, but it looked delicious and i hope to try it as soon as I locate the ingredients**
Provided by Mommy Diva
Categories Pork
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place pork in a roasting pan.
- In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
- Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
- Pour off and reserve the marinade.
- Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
- Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
- Remove from the oven and let rest 10 minutes.
- Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
- Slice pork, drizzle with the reduction, and serve.
SLOW COOKER CIDER PORK ROAST
Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.
Provided by GoodLookinCooking
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 7h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
- Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
- Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.
Nutrition Facts : Calories 235 calories, Carbohydrate 19.5 g, Cholesterol 59.7 mg, Fat 7.9 g, Fiber 2 g, Protein 20.9 g, SaturatedFat 2.3 g, Sodium 508.7 mg, Sugar 11.6 g
CIDER-ROASTED PORK LOIN
I got this recipe from my sister and I believe she got it from Cooking Light Magazine. When I made it, I thought it wasn't thoroughly cooked because it's so juicy and I can't ever get my pork to turn out that way! Also, I had to use 2 (1 pound) pork loins because I could not find 1 (2 pound) loin and I just split the marinade into two seperate bags. I am guessing on the cooking/prep time.
Provided by Vitameatavegamin Gi
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a saucepan, bring to a boil, stirring until salt dissolves.
- Remove from heat; cool.
- Pour brine into a 2 gallon zip-loc plastic bag.
- Add pork; seal.
- Refrigerate 8 hours or overnight, turning bag occasionally.
- Preheat oven to 350 degrees.
- Bring 2 cups cider to a boil in a small saucepan over medium-high heat.
- Cook until cider has thickened slightly and reduced to 1/4 cup (about 15-20 minutes).
- Set aside.
- Remove pork from bag; discard brine.
- Place pork on rack of a broiler pan coated with cooking spray.
- Lightly coat pork with cooking spray.
- Combine rosemary, sage, and black pepper; sprinkle evenly over pork.
- Bake at 350 degrees for 1 hour or until thermometer registers 155 degrees, basting twice with cider reduction during final 20 minutes of cooking.
- Remove from oven; baste with remaining cider reduction.
- Let stand 10 minutes before slicing.
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