Roast Pork With Applejack Recipes

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ROAST PORK WITH APPLE TOPPING



Roast Pork with Apple Topping image

I enjoy cooking and am constantly on the lookout for new recipes to try. I feel very fortunate when I find a dish like this that becomes a family favorite. Ever since I found this recipe several years ago, it's the main way I fix pork loin. -Virgina Barrett, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 11

2 tablespoon all-purpose flour
1-3/4 teaspoons salt, divided
1 teaspoon ground mustard
1 teaspoon caraway seeds
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon rubbed sage
1 boneless pork loin roast (4 to 5 pounds)
1-1/2 cups applesauce
1/2 cup packed brown sugar
1/4 teaspoon ground mace

Steps:

  • In a small bowl, combine flour, 1-1/2 teaspoons salt, ground mustard, caraway, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes., Preheat oven to 350°. Place roast on a rack in a shallow roasting pan, fat side up. Roast, uncovered, 40 minutes. In a small bowl, mix applesauce, brown sugar, mace and remaining salt; spread over roast. Roast 35-40 minutes longer or until a thermometer reads 145°. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

EASY SLOW COOKER APPLE PORK ROAST



Easy Slow Cooker Apple Pork Roast image

My husband doesn't like BBQ sauce, but we had a pork roast. I whipped this up in the slow cooker, and it was awesome served with broccoli and rice, and also as pulled pork sandwiches for the 2 kids and hubby for a few days without them getting tired of it! It got better and better until it was gone, so I figured it was worth sharing. You let me know what you think!

Provided by onwingosfdragons

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 8h15m

Yield 14

Number Of Ingredients 8

6 apples with peel, cored and cut into 8 wedges
1 large red onion, roughly chopped
¼ teaspoon ground cinnamon, or to taste
7 pounds pork shoulder roast
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (24 ounce) jar cinnamon-flavored applesauce
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Place the apples and onion into the bottom of a slow cooker, and sprinkle with 1/4 teaspoon cinnamon.
  • Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon.
  • Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.

Nutrition Facts : Calories 527.1 calories, Carbohydrate 18.8 g, Cholesterol 145.2 mg, Fat 29.4 g, Fiber 2.4 g, Protein 44.6 g, SaturatedFat 10.2 g, Sodium 203.6 mg, Sugar 14.6 g

APPLE-" JACK " PORK MARINADE



Apple-

Use this fall-flavored marinade for pork loin or tenderloins. I used it on a boneless loin, roasted with baby carrots and red potatoes. Use the marinade to baste the roast and to de-glaze the roasting pan. Bring to a boil and serve over the vegies.

Provided by Outta Here

Categories     Pork

Time 5m

Yield 3 cups

Number Of Ingredients 9

2 cups apple cider (or unsweetened apple juice)
1/2 cup Jack Daniels Whiskey
1/4 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon mustard powder
1 tablespoon dried onion flakes
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon molasses

Steps:

  • Whisk all ingredients in a bowl.
  • Place meat in zip-loc type plastic bag and our marinade over.
  • Seal bag and refrigerate for 2-6 hours.
  • Remove meat and cook as desired, using reserved marinade as noted above.

Nutrition Facts : Calories 235.4, Fat 4.8, SaturatedFat 0.6, Sodium 49.4, Carbohydrate 25.8, Fiber 0.3, Sugar 22.4, Protein 0.4

PORK WITH APPLE CREAM SAUCE



Pork with Apple Cream Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces haricots verts or green beans, trimmed
3 tablespoons unsalted butter
3 tablespoons chopped fresh parsley
Freshly ground pepper
4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
2 teaspoons chopped fresh thyme
2 tablespoons vegetable oil
1 large shallot, finely chopped
2 Granny Smith apples, thinly sliced
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1 cup hard cider (or 1/2 cup each apple cider and white wine)
1/2 cup pitted prunes, halved
1 cup heavy cream

Steps:

  • Bring a large pot of salted water to a boil. Add the haricots verts; cook until crisp-tender, 4 minutes. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper. Cover to keep warm.
  • Meanwhile, season the pork with salt and pepper and rub with the thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side. Transfer to a plate; tent with foil and let rest.
  • Wipe out the skillet; add the remaining 2 tablespoons butter. Add the shallot and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Add the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley. Serve the pork with the apple cream sauce and haricots verts.

Nutrition Facts : Calories 799 calorie, Fat 55 grams, SaturatedFat 26 grams, Cholesterol 209 milligrams, Sodium 138 milligrams, Carbohydrate 37 grams, Fiber 5 grams, Protein 36 grams

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

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 PORK WITH APPLES, CIDER VINEGAR & ROSEMARY



Roast pork with apples, cider vinegar & rosemary image

A no-nonsense, comforting roast with real crackling - it's deceptively simple to make

Provided by Good Food team

Categories     Dinner, Main course

Time 3h15m

Number Of Ingredients 13

2-2.25kg/4lb 8oz-5lb loin of pork on the bone, rind removed
1 garlic clove , crushed
1 tsp finely chopped fresh rosemary , plus a few extra whole sprigs
1large onion , thickly sliced
2 tbsp cider vinegar , plus extra for gravy
2 tbsp redcurrant jelly, plus extra for gravy
500ml vegetable stock
50g butter
1small onion , finely chopped
1small lemon , grated zest
50g fresh white breadcrumb
1 tsp finely chopped fresh rosemary needles
6good-sized apples , preferably Golden Delicious

Steps:

  • Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 220C/gas 7/fan 200C.
  • Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes.
  • Turn down the heat to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast for a further hour.
  • Remove the foil and roast uncovered for 20 minutes.
  • Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze.
  • Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
  • Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.

ROAST PORK WITH APPLES & ONIONS



Roast Pork with Apples & Onions image

The sweetness of the apples and onions nicely complements the roast pork. With its crisp skin and melt-in-your-mouth flavor, this is my family's favorite weekend dinner. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 8

1 boneless pork loin roast (2 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
3 large Golden Delicious apples, cut into 1-inch wedges
2 large onions, cut into 3/4-inch wedges
5 garlic cloves, peeled
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

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.

Nutrition Facts : Calories 210 calories, Fat 7g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 109mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic exchanges

APPLE-GLAZED PORK ROAST



Apple-Glazed Pork Roast image

Enjoy this pork roast for dinner glazed with apple mixture - a hearty meal for Christmas.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 9

1 boneless pork loin roast (3 lb)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
1 cup apple jelly
2 tablespoons country-style Dijon mustard
2 teaspoons chopped fresh sage leaves
4 large Fuji apples, cut into wedges
2 large sweet onions, cut into wedges
1 tablespoon canola oil

Steps:

  • Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
  • In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
  • In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
  • Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.

Nutrition Facts : Calories 470, Carbohydrate 46 g, Fiber 3 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

PORK ROAST WITH APPLES, BEER, AND SAUERKRAUT



Pork Roast with Apples, Beer, and Sauerkraut image

yummmmmmmmmmmmmmmmmmmmmmm!

Provided by MattyHam

Categories     World Cuisine Recipes     European     German

Time 3h15m

Yield 6

Number Of Ingredients 6

1 (3 pound) pork loin roast
1 (20 ounce) can sauerkraut, drained
2 large apples, cored and quartered
2 large onions, quartered
⅓ cup brown sugar
1 (12 fluid ounce) can or bottle beer, or as needed

Steps:

  • Preheat oven to 250 degrees F (120 degrees C).
  • Place pork roast into a large baking dish and scatter sauerkraut around the roast. Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish.
  • Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If roast, vegetables, and apples seem dry, pour in 1 more can beer. To serve, gently toss sauerkraut with apple and onion quarters and serve with the roast.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 32.5 g, Cholesterol 79.6 mg, Fat 9.1 g, Fiber 5 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 671.2 mg, Sugar 22.8 g

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY



Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy image

Categories     Fruit     Pork     Marinate     Roast     Christmas     Apple     Brandy     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 14

For pork
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
Apple and Pork Stuffing
1 1/2 cups canned beef broth
For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Steps:

  • Make pork:
  • Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
  • Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
  • Make gravy:
  • Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
  • Carve roast between bones to separate chops. Serve with stuffing and gravy.

ROAST PORK & APPLES



Roast pork & apples image

Our fabulous easy roast pork with apples is ideal for a Sunday dinner the whole family will love. It takes just five minutes to prepare before cooking

Provided by Lulu Grimes

Categories     Main course

Time 2h50m

Number Of Ingredients 9

1 large onion , thickly sliced
pork shoulder joint (about 2kg)
1 tbsp rapeseed oil
flaky sea salt
½ tsp fennel seeds (optional)
2 garlic cloves
4 eating apples , cored and quartered
800ml chicken stock
roast potatoes or mashed potatoes and veg, to serve

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.

Nutrition Facts : Calories 637 calories, Fat 38 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 64 grams protein, Sodium 0.7 milligram of sodium

PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM



Pork Chops with Sauteed Apples and Applejack Cream image

Categories     Milk/Cream     Sauté     Quick & Easy     Apple     Pork Chop     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 9

3 1/2 tablespoons unsalted butter
six 1-inch-thick loin pork chops (about 2 pounds)
3 Granny Smith or Golden Delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons applejack or Calvados
1/4 cup dry white
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Steps:

  • In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

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10 BEST APPLEJACK LIQUOR RECIPES | YUMMLY
2022-04-25  · brown sugar, applejack, baking soda, all purpose flour, buttermilk and 14 more Sparkling Applejack Cocktails Williams-Sonoma fresh lemon juice, sparkling wine, ice cubes, applejack, apple cider and 3 more
From yummly.com
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ROASTED GARLIC HERB RACK OF PORK RECIPE - DINNER, THEN DESSERT
2020-03-20  · Heat oven to 325 degrees. Season pork with salt, pepper, thyme and rosemary, garlic and olive oil. Place rack in a roasting pan fat side up (resting on the chin bone). Cook for 90 minutes or to an internal temperature of 145 degrees. Remove from oven and let rest 15 minutes, covered loosely with foil before serving.
From dinnerthendessert.com
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ROAST PORK WITH APPLE GRAVY RECIPE - FOOD.COM
2013-07-03  · To make the gravy, put the roasting tin on the hob over a medium head and add the apple juice and 50ml of the cold water. Stir well to lift the juices and sediment from the bottom of the pan. Simmer for a couple of minutes. Carefully strain the gravy through a sieve into a small saucepan and bring it back to a simmer.
From food.com
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SLOW-ROASTED PORK WITH SAUERKRAUT, APPLES AND DRIED FRUITS
Pour 1½ cups water into the pan and return the V-rack with the pork to the pan. Continue to roast until the center of the pork reaches 195°F and a skewer inserted into the thickest part meets just a little resistance, about another 2 hours.
From 177milkstreet.com
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PORK ROAST WITH CRISPY CRACKLING | RECIPETIN EATS
2020-12-16  · Roast at 160°C/320°F (140°C fan) for 2 1/2 hours to make the flesh tender and juicy, then at 250°C/485°F for 30 minutes to make the crackling crispy. Note: This pork roast is slow roasted, so the flesh is almost fall-apart tender (like with Pulled Pork) but it’s not quite at that point, it can still be carved like traditional pork roasts. 3.
From recipetineats.com
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Top Asked Questions

How do you cook a pork loin roast with apples?
Arrange apple mixture around pork. Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.
How to cook pork roast in crock pot with applesauce?
Rub the pork roast with salt and pepper, and place it on the layer of apples and onions in the slow cooker. Pour the applesauce over the roast, and dust the top with 1/4 teaspoon cinnamon. Cook on High setting for 8 hours. Serve the roast topped with the sauce, apples, and onions.
How to cook a pork roast with sauerkraut and apples?
Arrange apple and onion quarters around the roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover dish with aluminum foil and seal foil to the edges of the dish. Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours.
How to cook pork loin steak with Apple glaze?
Pour in apple juice and whisk in dijon mustard, brown sugar, and cider vinegar. Continue to whisk until sauce is thickened, which should only take a couple of minutes. Remove pork from oven and let rest about 5 minutes before cutting. Slice meat and serve hot drizzled with apple glaze.

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