Sage And Cider Pork Roast Recipes

SAGE AND CIDER PORK ROAST

Steps:

• Heat oven to 400 F with rack arranged in the middle.
• Use a knife or back of a spoon to scape and mash minced garlic and salt together until a paste is formed. Mix in cracked black pepper.
• Trim the silverskin from the pork loin. Rub the garlic paste evenly over all sides of the pork loin.
• Heat olive oil in a cast iron pan. Add in the pork roast and sear on all sides until it's a deep golden-brown and easily releases from the pan, about 4 to 6 minutes per side. Once all the sides have browned, transfer the pork loin to a plate.
• Turn off the heat but keep pan on the stove. Add butter, onion, apples, apple cider, sage, and rosemary to the pan. Drizzle with maple syrup.
• Return pork loin to the pan on top of the onion, apple, and herb mixture. Pour in any accumulated juices from the plate.
• Transfer the cast iron pan and it's contents to the oven. Roast the pork loin for one hour until an instant read thermometer inserted into the thickest part of the pork reads 145 F.
• Remove pork loin from the oven and let it rest for 20 minutes.
• Slice the pork loin and serve with the onion, apples, and pan sauce.

SLOW-COOKED PORK, CIDER & SAGE HOTPOT

Steps:

• Heat half of the oil in a deep ovenproof frying pan, or flameproof casserole dish, and fry the pork pieces over a medium high heat in batches until seared all over, then transfer to a plate. Add another 1 tbsp oil to the pan, if you need to, while you're cooking the batches. Once all the pork is seared, transfer to a plate and set aside.
• Add another 1 tbsp oil to the pan with a little butter and fry half the leeks with a pinch of salt for 10 mins until tender. Add the garlic, fry for a minute, then stir in the flour.
• Pour in the cider, a little at a time, stirring to pick up any bits stuck to the bottom of the pan and to combine everything. Add the stock, bay leaves and seared pork, then simmer, half-covered with a lid for 1-1½ hrs until the meat is just tender (it will later cook to the point of falling apart in the oven). Can be prepared a day ahead.
• Heat the oven to 200C/180C fan/gas 6. Simmer uncovered for a few minutes to reduce the sauce, if you need to - it shouldn't be too liquid or the potatoes will sink into the sauce. Stir in the parsley, chopped sage, remaining leeks, and the cream, then season well.
• Peel both types of potatoes and cut into slices 2mm thick, by hand or using a mandoline. Alternate layers of potato and sweet potato in circles over the pie, or randomly, if you prefer. Dot the cubed butter over the top and bake for 1-1½ hrs until the potato is tender. Nestle in the whole sage leaves, brushed in a little oil, for the last 10 mins. Leave to rest for 10 mins before serving.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

CIDER PORK ROAST

Steps:

• Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
• Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

ROAST LOIN OF PORK WITH SAGE

Steps:

• Preheat oven to 350 degrees. Chop the garlic and half the sage and insert it in the center of the pork. Squeeze a half lemon over the pork and season the meat with salt and pepper.
• Heat the olive oil in a heavy casserole or Dutch oven just large enough to hold the loin. Brown the loin on all sides and drain off the fat.
• Arrange the onion over the bottom of the pan and sprinkle with remaining sage leaves and thyme sprigs. Put the loin on top and add the chicken stock and wine. Cover and cook for an hour. Uncover, turn the oven up to 375 degrees, and let the meat brown for 20 to 30 minutes. Test to see if the meat is done. (It is cooked when an internal temperature of 155 degrees on a meat thermometer is registered.)
• Remove the pork loin to a serving dish and keep it warm. (You can put it back in the oven, leaving the door ajar.) Skim the fat from the cooking juices and reduce them until thick. Season to taste with salt and pepper. Serve in a warmed sauce boat. Decorate the pork with sprigs of sage and thyme and serve.

ROAST LOIN OF PORK WITH BAKED APPLES AND CIDER GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
• Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
• To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

SAGE AND GARLIC CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400.
• Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
• Rub mixture all over pork.
• Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
• Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
• Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.

ROAST PORK WITH CIDER GRAVY

Steps:

• Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
• After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
• Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
• To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

ROASTED PORK SHOULDER WITH SAGE AND CORIANDER

Steps:

• Toast peppercorns and coriander seeds in a small saute pan over medium-low heat until fragrant, about 5 minutes. Let cool completely. Transfer to a food processor. Add garlic, shallots, sage, and 1 tablespoon salt, and grind to a chunky paste. With processor running, slowly add oil; mix until well combined.
• Untie pork, if tied. Rub pork with spice mixture. Put in a resealable plastic bag, and expel air; seal bag. Marinate in the refrigerator, turning occasionally, overnight or up to 3 days. Let stand at room temperature 1 to 2 hours before cooking.
• Preheat oven to 450 degrees. Roll pork, and tie into a compact log with kitchen twine. Transfer to a small roasting or medium baking pan. Roast 20 minutes. Reduce oven temperature to 350 degrees; continue to cook until an instant-read thermometer inserted into the thickest part registers 150 degrees, about 2 hours 15 minutes. Transfer to a warmed platter, cover with foil, and let rest 10 to 15 minutes before slicing.

APPLE CIDER PORK POT ROAST

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.