Roast Loin Of Pork With Apple Compote Recipes

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

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.

ROAST LOIN OF PORK AND APPLE COMPOTE

Steps:

• Position a rack on the bottom of the oven and preheat to 475. Using sharp knife, score the fat that covers the top of the pork. Rub pork with sea salt, garlic, and half of the marjoram leaves. Place on rack and set in a heavy roasting pan. Roast 30 mins then reduce the temperature to 350 and roast for another 45 mins or until a meat thermometer reads 140. Remove from oven and allow to rest for 30 mins before carving. Combine the rest of the marjoram leaves with the pan juices and set aside. While the pork is resting, prepare the apple compote. Combine apples and cloves in a large saucepan over medium heat and stir for 3 minutes or until apples begin to soften. Remove pan from heat and add the calvados. Return to medium low heat and stir for 5 mins or until most of liquid has evaporated. Cover the pan and cook stirring occasionally, for 8 mins or til apples are tender and most of juices have evaporated. Using a potato masher coarsely mash the apples and add sugar if desired. Slice the pork on a cutting board and arrange slices on plates. Drizzle with pan juices. Spoon the warm apple compote alongside the pork and serve.

PORK LOIN ROAST WITH CAROLINA APPLE COMPOTE

Steps:

• Combine first 4 ingredients. Rub mixture on all sides of pork roast. Tie pork roast with kitchen string, securing at 1 inch intervals. Cover and chill 2 hours.
• Preheat oven to 375 degrees. Brown roast in hot oil in large skillet over medium-high heat 2-4 minutes on all sides. Place pork on lightly greed rack in an aluminum foil lined roasting pan.
• Bake at 375 for 1 hour or until meat thermometer inserted into thickest portion registers 150 degrees. Cover roast with foil, and let stand 15 minutes before slicing.
• Meanwhile cut apples into bite-size pieces; sprinkle with lemon juice.
• Add cider and next 4 ingredients to skillet. Cook over medium heat stirring occasionally, 10 minutes or until slightly thickened. Add apples, and cook, stirring occasionally, 20 minutes or just until apples are tender and liquid is absorbed. Stir in butter until melted, and remove skillet from heat. Stir any accumulated pan juices from roast into compote. Serve compote immediately with pork.

ROAST LOIN OF PORK WITH APPLE COMPOTE

Steps:

• Preheat oven to 475 degrees.
• Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
• Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
• Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
• Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
• Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
• Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.

RACK OF PORK WITH PEAR APPLE COMPOTE

Steps:

• In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
• Preheat the oven to 350 degrees F.
• Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
• While the meat is resting, prepare the compote.
• Pear Apple Compote:
• Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
• Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.

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.

SLOW COOKER PORK LOIN WITH APPLE COMPOTE

Steps:

• For the pork, combine salt, rosemary, thyme, and pepper in bowl. Pat pork dry with paper towels and season with salt mixture. Wrap pork in 18-inch square of heavy-duty aluminum foil and refrigerate for at least 6 hours or up to 24 hours.
• For the apple compote, melt 1 tablespoon butter in 12-inch skillet over medium high heat. Add onions, sugar and salt and cook until onions are golden brown, about 8 minutes. Add 1/2 cup apple juice and pepper and simmer until syrupy, 1 to 3 minutes. Transfer to oval shaped slow cooker.
• Melt remaining 1 tablespoon butter in now empty skillet over medium-high heat. Add apples and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in raisins. Transfer to slow cooker.
• Nestle inverted (upside down) disposable 5 by 3-inch aluminum pan into apple mixture. Place foil wrapped pork on top of disposable pan, cover and cook on low heat until pork registers 140 degrees, 4 to 5 hours.
• Transfer pork to carving board, open top of foil, and let rest 20 minutes. Meanwhile, discard disposable pan, gently stir apple compote to recombine, and transfer to serving bowl. Carve pork into 1/4-inch-thick slices. Serve with compote.

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.

APPLE BUTTER PORK LOIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!