Roast Pork With Apples Mustard Recipes

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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 & MUSTARD



Roast pork with apples & mustard image

Tangy apples and hot mustard ensure this dish is packed full of punchy flavours

Provided by Jenny White

Categories     Dinner, Main course

Time 50m

Yield Serves 4

Number Of Ingredients 7

1 tbsp olive oil
3 eating apples
500g pork fillets , sliced into medallions
200ml reduced-salt chicken stock
1 tbsp wholegrain mustard
1 tbsp chopped sage leaves
2 tbsp half-fat crème fraîche

Steps:

  • Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.
  • Remove from the heat and stir in the crème fraîche and some seasoning.

Nutrition Facts : Calories 246 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.39 milligram of sodium

ROAST PORK WITH APPLE MUSTARD GLAZE



Roast Pork With Apple Mustard Glaze image

I found this recipe online and am posting it here to save it. I made it tonight and we all enjoyed the delicious flavor. The apple glaze was a wonderful addition to the pork. The recipe calls for a boneless roast, but I used a bone in roast. It was done is basically the same amount of time.

Provided by Dreamgoddess

Categories     Pork

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 (3 lb) boneless pork sirloin roast
1/2 cup frozen apple juice concentrate, thawed
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon paprika
1/4 teaspoon black pepper
3 tart apples, cored and cut in wedges
1 tablespoon cornstarch
1 tablespoon water

Steps:

  • Place the roast in a roasting pan.
  • Combine the remaining ingredients except the apples, cornstarch and water; mix well and brush over the pork.
  • Roast in the oven preheated to 325 degrees for 45 minutes making sure to occasionally baste the pork with the apple juice mixture.
  • After roasting 45 minutes, add the apple wedges to the pan and roast another 30-45 minutes.
  • When the internal temperature of the roast is about 160 degree, remove from the oven.
  • Strain the juices into a measuring cup.
  • If there isn't 1 c of liquid, add water to equal 1 cup and pour into a saucepan.
  • Combine the cornstarch and 1 T water; add to the saucepan.
  • Cook and stir until thicken and bubbly.
  • Serve glaze over sliced pork.

Nutrition Facts : Calories 686.8, Fat 36.7, SaturatedFat 13, Cholesterol 197.5, Sodium 227.3, Carbohydrate 23.6, Fiber 1.8, Sugar 19.2, Protein 62.4

PORK ROAST WITH APPLE MUSTARD GLAZE



Pork Roast with Apple Mustard Glaze image

Provided by Sandra Lee

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 7

1 (4 1/2 to 5 1/2-pound) bone-in pork loin end roast
Kosher salt and freshly ground black pepper
1 1/2 cups apple juice
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
3 tablespoons spicy brown mustard

Steps:

  • Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
  • Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
  • In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
  • After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS



Maple-Brined Pork Roast with Apples, Onions, and Mustard Breadcrumbs image

Provided by Molly Stevens

Categories     Mustard     Onion     Roast     Dinner     Apple     Pork Tenderloin     Fall     Maple Syrup     Breadcrumbs     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 24

Brine:
2 cups water
1/3 cup coarse kosher salt
1/4 cup pure maple syrup
4 unpeeled garlic cloves, smashed
3 large fresh sage sprigs
2 bay leaves (preferably fresh)
1 teaspoon whole black peppercorns
2 cups ice water
1 5-to 5 1/2-pound bone-in pork loin rib roast, chine bone removed
Vegetables and breadcrumbs:
1 1/2 pounds tart crisp apples (such as Granny Smith), cored, cut into 1-inch-wide wedges
3 cups coarsely chopped onions
3/4 cup chopped celery
1 tablespoon finely chopped fresh sage
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
2 1/4 cups apple cider
1 1/2 tablespoons pure maple syrup
2 1/2 tablespoons Dijon mustard, divided
3 tablespoons unsalted butter, melted
1 1/2 cups fresh breadcrumbs (from crustless French bread coarsely ground in processor)
Special Equipment
2-gallon resealable freezer bag

Steps:

  • For brine:
  • Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
  • Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
  • For vegetables and breadcrumbs:
  • Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
  • Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
  • Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
  • Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
  • Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
  • Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
  • What to drink:
  • Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).

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

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.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE



Roast Pork with Maple and Mustard Glaze image

Roast pork is great for Christmas. Try this recipe. You'll love it.

Provided by Ann

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

2 ½ pounds boneless pork loin roast
1 cup real maple syrup
4 tablespoons prepared Dijon-style mustard
2 ½ tablespoons cider vinegar
2 ½ tablespoons soy sauce
salt to taste
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
  • Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g

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-DIJON PORK ROAST



Apple-Dijon Pork Roast image

This recipe takes less than five minutes to assemble and is delicious. I like to serve the roast with rice, then use the tangy sauce as a gravy for both. -Cindy Steffen, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 7

1 boneless pork loin roast (2 to 3 pounds)
1 can (14-1/2 ounces) chicken broth
1 cup unsweetened apple juice
1/2 cup Dijon mustard
6 tablespoons cornstarch
6 tablespoons cold water
Coarsely ground pepper, optional

Steps:

  • Place roast in a 5-qt. slow cooker. In a small bowl, combine the broth, apple juice and mustard; pour over roast. Cover and cook on low for 4-5 hours or until tender. Remove roast and keep warm. , For gravy, strain cooking juices and skim fat. Pour juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork. If desired, top with coarsely ground pepper.

Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PORK LOIN WITH APPLES, PRUNES, AND MUSTARD CREAM SAUCE



Pork Loin with Apples, Prunes, and Mustard Cream Sauce image

Categories     Fruit     Mustard     Pork     Roast     Sauté     Prune     Apple     Pork Tenderloin     Winter     Simmer     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

1 (4-lb) boneless pork loin roast, tied by butcher
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon olive oil
2 Granny Smith apples (3/4 lb total)
1 large onion, chopped
1/2 cup packed dried pitted prunes (sometimes called dried plums; 4 1/2 ounces), quartered
1 1/2 cups low-sodium chicken broth (12 ounces)
3/4 cup water
1/2 cup heavy cream
2 tablespoons coarse-grain mustard
1/2 cup dry white wine
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in lower third of oven and preheat oven to 375°F.
  • Halve pork loin crosswise, then pat dry and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper (total). Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 piece at a time, turning occasionally, 6 to 8 minutes per piece. Transfer to a small flameproof roasting pan as browned (do not clean skillet) and roast pork until thermometer inserted diagonally at least 2 inches into meat registers 150°F, 40 to 50 minutes.
  • While pork roasts, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Pour off all but 1 tablespoon fat from skillet, then cook onion in skillet over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add apples, prunes, broth, and water and simmer, uncovered, stirring occasionally, until apples are tender, 10 to 12 minutes. Stir in cream and mustard and simmer until sauce is slightly thickened, 2 to 3 minutes. Remove from heat and keep sauce warm, partially covered.
  • Transfer pork to a cutting board and let stand 10 minutes. Add wine to roasting pan and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir pan juices into cream sauce along with remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper and heat sauce over moderate heat, stirring, until hot.
  • Discard string from pork and cut each half crosswise into 4 slices. Serve pork with sauce.

HONEY MUSTARD-PORK ROAST WITH APPLE STUFFING



Honey Mustard-Pork Roast with Apple Stuffing image

A boneless pork roast is rolled up with an herbed bread and apple stuffing. After roasting, it's sliced and served with a savory apple-mustard sauce.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 12 servings

Number Of Ingredients 11

1/2 cup chopped onions
1/4 cup chopped celery
3 Tbsp. margarine or butter
1/2 cup GREY POUPON Savory Honey Mustard, divided
2-1/2 cups white bread cubes
2/3 cup chopped apples
1/2 tsp. poultry seasoning
1 boneless pork loin roast (3 lb.), butterflied
1 Tbsp. flour
1 cup apple juice
2 Tbsp. chopped fresh parsley

Steps:

  • Heat oven to 325°F.
  • Cook vegetables in margarine in large skillet on medium-high heat 3 to 5 min. or until crisp-tender. Remove from heat. Stir in 2 Tbsp. mustard, then bread, apples and seasoning.
  • Open roast, cut-side up, on work surface. Spread with 2 Tbsp. of the remaining mustard; top with bread mixture. Re-roll roast; tie closed with kitchen string. Place on rack in roasting pan.
  • Bake 2 hours or until done (145°F). Transfer roast to carving board; let stand 10 min.
  • Meanwhile, spoon 1 Tbsp. meat drippings into small saucepan; whisk in flour. Cook on medium heat 1 min., stirring constantly. Add apple juice and remaining mustard; cook and stir 5 min. or until sauce thickens and starts to boil. Remove from heat; stir in parsley.
  • Slice roast; discard string. Serve meat topped with mustard sauce.

Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 1.5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

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2021-04-11 Onion: Slices of onions will cook down with the apples while infusing them and your pork with loads of flavor and tenderizing the meat. Chicken broth: This will keep the pork moist and tender. I recommend using the low sodium variety to better control the level of salt in the dish. Note: For a full list of ingredients and detailed instructions ...
From slenderkitchen.com


PERFECT ROASTED PORK TENDERLOIN WITH APPLES - INSPIRED TASTE
Let rest about 10 minutes. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
From inspiredtaste.net


HERBED PORK TENDERLOIN WITH MUSTARD-ROASTED APPLES & POTATOES
Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan. In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the ...
From finecooking.com


ROASTED PORK WITH APPLE AND MUSTARD MASH - FOOD NETWORK
Smokey apple cinnamon meatloaf. Easy. 1) Preheat the oven to 180C/Gas 4. 2) Coat a 23 by 13 by 8cm loaf tin with non-stick cooking spray and set aside. 3) In a large bowl, combine the minced beef, minced pork, onion, egg, apple sauce, bread crumbs, 3 …
From foodnetwork.co.uk


CROWN ROAST OF PORK WITH APPLE MUSTARD GLAZE - THRIFTY FOODS
Remove from the heat; mix in the mustard, sugar, vinegar and herbes de Provence. Preheat the oven to 350 degrees F. Set the pork in a roasting pan; season with salt and pepper. Roast 80 minutes, and then brush with 1/3 of the glaze. Roast 10 minutes more; brush with 1/3 more of the glaze. Roast 10 minutes more, and then brush with remaining glaze.
From thriftyfoods.com


MUSTARD ROASTED PORK TENDERLOIN WITH APPLES - TASTY KITCHEN
Preparation. Preheat oven to 375ºF. Arrange apples, carrots, and onion wedges in the bottom of a large baking dish. Pour the wine into the bottom of the dish, and sprinkle the mixture generously with salt and pepper.
From tastykitchen.com


APPLE CIDER AND MUSTARD PORK RIB ROAST RECIPE | ONTARIO PORK
Preheat oven to 250 °F. Remove rib roast from brine and pat dry with paper towels. Place in a roasting pan or large baking dish, rib side down. Smother the top side of the roast with mustard. Cover loosely with aluminum foil and place in oven for 1.5 hours. For the last 20-30 minutes of cooking remove the aluminum foil and increase the heat to ...
From ontariopork.on.ca


MINI PORK MEATLOAVES WITH APPLE & MUSTARD - GOODFOOD
Cook the meatloaves & apple. In a large, oven-safe pan, heat a drizzle of oil on medium-high. Cook the meatloaves*, partially covered, 5 to 7 min. on one side, until browned and partially cooked. Flip and add the apple and 1 tbsp butter (double for 4 portions). Transfer to the oven and roast, stirring the apple and adding the demi-glace ...
From makegoodfood.ca


PORK ROAST WITH APPLES - LES MARCHéS TRADITIONS
Remove roast from pan and brush with Dijon mustard. Set aside. Step 4. In the same saucepan, brown the onion. Deglaze with apple juice and chicken broth. Bring to a boil. Add the roast, apples, and potatoes. Step 5. Bake in oven for 1 hour or until internal temperature of the meat registers 67°C (153°F).
From marchestradition.com


ROAST PORK LOIN WITH APPLE CIDER MUSTARD SAUCE
1 tablespoon chopped parsley. Roast Pork Loin with Apple Cider Mustard Sauce. Combine the sugar and 3 tablespoons of salt in a large Ziploc plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour. When ready to roast, preheat the oven to 350_F. Remove the pork from the refrigerator and the brine.
From flycreekcidermill.com


APPLE & MUSTARD-GLAZED PORK LOIN ROAST | TRAEGER GRILLS
When ready to cook, start the Traeger grill on Smoke and set the temperature to 350F and preheat for 10 to 15 minutes. Make the glaze: In a small saucepan, bring the 2 cup of apple cider and the rosemary to a boil over medium-high heat and reduce by half.
From traeger.com


APPLE GLAZE FOR PORK LOIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RECIPE: MAPLE MUSTARD PORK CHOPS & APPLES WITH ROASTED …
Drizzle both with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 3 Cook the pork & apples. Meanwhile, pat the …
From blueapron.com


ROAST PORK WITH APPLES & MUSTARD RECIPE - FOOD NEWS
Heat oven to 325 degrees. ... juice concentrate, vinegar, honey-mustard, soy sauce and seasonings; brush over pork.Roast 45 minutes, basting ... roast; serve with apples and sauce. Serves 8. Pork shoulder roast, garlic powder pork shoulder roast, white wine vinegar, dijon mustard, olive oil and 21 more. Slow roasted pork shoulder with apple gravy. Boneless […]
From foodnewsnews.com


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