Roasted Pork And Potatoes With Creamy Applesauce Recipes

ROASTED POTATOES AND APPLES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• Whisk together the vinegar, soy sauce, mustard, brown sugar, paprika, and salt in a large bowl until well mixed. Whisk in the olive oil until smooth, then add potatoes and apples, and toss to coat. Pour mixture into prepared baking dish.
• Bake in preheated oven until the potatoes are tender and golden brown, 30 to 35 minutes.

ROAST PORK AND POTATOES

Steps:

• In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

OVEN PORK ROAST WITH APPLESAUCE, BABY POTATOES, GRAVY AND ASPARA

Steps:

• The night before ... Take out equipment.
• 1. Place roast on a plate. Sprinkle with pepper, garlic powder and no-salt seasoning. Cover and let stand in refrigerator overnight.
• In the morning ...
• 2. Preheat oven to 450°F Transfer roast to a shallow roasting pan. Place in preheated oven, uncovered. Set timer for 20 minutes. When timer rings, don't open the oven! Reduce heat to 170°F That's it! Leave the roast in for up to 10 hours.
• When you get home ...
• 3. Wash potatoes and place in a large stovetop pot of cold water. Bring to a full boil, then reduce heat to a low boil until you can easily pierce the potatoes with a knife. Drain potato water into a large measuring cup and set aside. Add butter and rosemary to potatoes and swish to coat. Cover to keep warm.
• When the roast is ready to come out (it should have an internal temperature of 160 F) .,.
• 4. Transfer roast to plate. Wrap in foil to rest. Combine gravy mix and water in a cup, then whisk into roasting pan. Slowly whisk in potato water. Bring to a boil over high heat, stirring continuously. Reduce heat to simmer. Keep roast wrapped in foil, but drain juices from plate into roasting pan.
• 5. Snap off bottom nodes of asparagus and discard. Rinse spears in colander or steamer basket. Place a small amount of water in the bottom of a stove-top pot and bring to a full boil with the asparagus in the basket above. Cover and set timer for 4 minutes, or microwave in a non-metal pan for the same amount of time.
• When the timer rings for asparagus ...
• Drain water. Toss asparagus in pot with butter and salt.
• 6. Combine applesauce and cinnamon in a small serving bowl to serve with pork roast.

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.

PORK CHOPS WITH CREAMY APPLESAUCE

Steps:

• For Sauce: Combine all sauce ingredients (except fresh apple) together and whisk until blended. Store in refrigerator until ready to use.
• To make pork chops: Pat chops dry and season with salt and pepper. Heat oil in a heavy skillet over moderately high heat until hot but not smoking, then brown chops, turning over once, 5 to 6 minutes total. Transfer to a plate.
• Pour off all but 1 tablespoon fat from skillet and reduce heat to moderate, then cook onion, stirring occasionally, until softened and golden brown, 2 to 4 minutes.
• Return chops to skillet along with any juices accumulated on plate, then add sauce and simmer, covered and without turning, for another 5 to 6 minutes. Transfer chops to a clean plate. Keep sauce in skillet.
• Add sliced apple to sauce and simmer, uncovered, stirring occasionally, until liquid is reduced, 4-5 minutes. Taste sauce and add salt and pepper to taste.
• Serve, spooning sauce over chops.

CREAMY ROASTED POTATOES, GARLIC, AND APPLES

Steps:

• Heat oven to 425 degrees. Toss the garlic, potatoes, and apples together with olive oil, salt, and pepper in a large nonstick roasting pan. Cook, stirring mixture occasionally for even browning, until golden brown and tender, 45 minutes to 1 hour.
• Transfer the mixture to a medium bowl, and add the milk. Gently smash some of the mixture against the side of the bowl, leaving some whole pieces, until all of the milk is incorporated. Season with salt if needed. Serve immediately, topped with a dollop of low-fat sour cream, if desired.