Roast Pork Apple Sauce Recipes

PORK & APPLE SAUCE

Steps:

• Quarter the apples and remove the cores, peel and finely chop the ginger and place both in a pan with 300ml of boiling water. Boil hard for 10 minutes, stirring occasionally.
• Tip the contents of the pan into a blender and blitz until smooth. Rinse the pan, return to the heat and cook the rice according to the packet instructions.
• Steam the carrots in a colander above the rice for 20 minutes with a lid on, then remove them to a plate. Add the broccoli to the colander to steam for the last 5 minutes, then put aside and drain the rice.
• Meanwhile, season the pork all over with a pinch of sea salt and black pepper, finely grate over a quarter of the nutmeg, then pick over the sage leaves and really press them into both sides of the pork.
• Put 1 tablespoon of oil into a large frying pan on a medium heat, then add the pork and steamed carrots. Cook the pork for 4 minutes on each side (depending on its thickness - use your instincts), or until golden and cooked through.
• Remove the pork to a board to rest for a few minutes. Reduce the heat to low, squeeze the orange juice over the carrots, shake the pan to coat them and pick up the sticky bits from the bottom, then leave until it becomes a natural syrupy glaze.
• Slice the pork and serve with the rice, broccoli and carrots. Swirl the yoghurt through half the apple sauce (keep the rest for another day) and serve on the side. Drizzle with any pan and resting juices, and tuck in.

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Heat oil in a large oven-proof skillet over medium-high heat. Season pork loin with salt and pepper and lie, fat side down, in skillet. Cook until golden brown on all sides, 2 to 3 minutes per side. Transfer to a plate; set it aside.
• 3. Add onion, carrot, celery, garlic, and herbs to skillet. Cook, stirring frequently, until vegetables soften, about 5 minutes. Remove from heat and add wine. Bring to a boil and scrape bits with a wooden spoon from pan bottom. Cook until wine reduces by half. Add broth and bring to a boil. 3. Return loin and drippings to skillet. Transfer to oven and roast to between 145 degrees F and 150 degrees F, about 40 minutes. Transfer loin to a plate; tent with foil.
• 4. Strain pan juices (discard solids) into a small saucepan. Boil until reduced by a third. Reduce heat to medium-low and whisk in mustard. Stir in butter and season with salt and pepper, to taste. Keep warm but do not boil.
• 5. Untie and slice roast, arrange on a platter and season with salt and pepper, to taste. Stir drippings into sauce and pour over meat. Serve with applesauce.
• 1. Remove apples' stems and coarsely chop with their skin and seeds.
• 2. Bring all ingredients with 3 tablespoons water in a large saucepan to a boil. Reduce heat and simmer until apples are soft, about 20 minutes. Uncover and cook, stirring frequently, until liquid evaporates, about 10 minutes. Cool slightly.
• 3. Pass through a food mill; discard peels and seeds. Serve warm or at room temperature.

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.

APPLESAUCE PORK LOIN

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, brown roast on all sides in oil. Place on a rack in a shallow roasting pan. Combine the applesauce, mustard and honey; spread over roast. Top with rosemary. , Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

APPLESAUCE TOPPED PORK LOIN ROAST

Steps:

• In a small bowl combine applesauce, brown sugar, vinegar and ground cloves, set aside.
• Cut slits in top of the loin roast and insert garlic strips into those slits.
• Combine flour, salt, sugar, pepper and mustard, like a rub and rub over the roast.
• Place roast on a rack in a shallow roasting pan.
• Bake uncovered, at 350°F until a thermometer reads 160 degrees.
• Brush applesauce mixture over roast during the last 1/2 hour of baking.
• When thermometer reads done, remove the roast to a warm serving platter.
• To make gravy thicken broth in pan with cornstarch and water.
• (Really sweet gravy though).

ROAST PORK LOIN WITH ROSEMARY APPLESAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add pork; turn to coat. Cover; refrigerate 8 hours or overnight. , Preheat oven to 350°. Place pork roast on a rack in a shallow roasting pan, fat side up. Roast until a thermometer reads 145°, 55-65 minutes. , Meanwhile, in a large skillet, heat butter over medium heat. Add apples, cinnamon, brown sugar, rosemary and salt; cook until apples are tender, 8-10 minutes, stirring occasionally., Stir in water; bring to a boil. Reduce heat; simmer, uncovered, until apples are very soft, about 10 minutes. Remove from heat; mash apples to desired consistency. , Remove roast from oven; tent with foil. Let stand 10 minutes before slicing. Serve with warm applesauce.

APPLESAUCE PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
• Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
• Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
• Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

APPLESAUCE PORK ROAST

Steps:

• Salt and pepper the roast on all sides.
• Brown the roast on all sides in the oil, in a large skillet.
• Place the roast on a rack in a shallow roasting pan.
• In a small bowl, add the applesauce, mustard, and honey; stir to combine.
• Spread the mixture over the roast.
• Place rosemary sprigs on top of the roast.
• Bake, uncovered, at 350 degrees for 1 hour 45 minutes to 2 hours 30 minutes or until a meat thermometer reads 160 degrees.
• Remove from oven and let rest for 10 minutes before slicing.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
• Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
• Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, even turning dark brown, as long as the top doesn't blacken.
• After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500°F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account). Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain. Line a roasting pan with a double thickness of aluminum foil (to avoid tough cleanup) and brush the foil with a little oil.
• When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, or even turns dark brown, as long as the top doesn't blacken.
• Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155°F, remove the meat from the oven. Let it rest for 5 minutes before carving. Serve the sliced meat with any accumulated juices.
• Variation
• Roast Pork with Jam or Marmalade: This is the original version, which some will prefer: Substitute 1 cup apricot jam or orange marmalade for the applesauce; warm it over low heat, stirring in 1 tablespoon fresh lemon juice to thin it slightly. Proceed as directed

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).