Savory Roast Pork With Apples And Parsnips Recipes

ROAST PORK LOIN WITH APPLES

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.

PORK WITH APPLE AND PARSNIPS

Steps:

• Trim fat from pork. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain.
• Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork chops are slightly pink when cut near bone.
• Arrange apple on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley.

CROWN ROAST OF PORK WITH LADY APPLES AND SHALLOTS

Steps:

• Lay racks of pork flat on work surface, meaty side down (the inside of the ribs should be facing up). Use a knife to make 3 vertical 3"-long slits (about 1" deep) into the loins of each rack, 1 slit between every 2 ribs. Place each rack of pork into a 1-gal. resealable plastic bag and chill.
• Heat brown sugar, salt, and 4 cups water in a large saucepan over medium, stirring until sugar and salt are dissolved, about 5 minutes. Remove from heat and add vinegar and 4 cups ice water. Chill brine until cold, about 1 hour.
• Divide brine between bags with pork and seal, squeezing out excess air; chill pork 8-24 hours.
• Remove pork from bags and pat dry. Place on a large rimmed baking sheet; let sit 2 hours to bring to room temperature.
• Preheat oven to 300°F. Mix garlic, chopped thyme, mustard seeds, pepper, 1/4 cup mustard, and 2 Tbsp. oil in a small bowl. Smear all over pork, working into slits; tuck thyme sprigs into slits. Upend both racks so they're parallel to one another with bones facing up and slits facing out. Curve racks toward each other so they meet at both ends to form a crown (call a friend to help with this part). Holding pork in place, encircle racks with string and tie securely in 2 places: around rib bones and around thickest part of loin. If desired, wrap tops of bones individually with foil to keep them from burning.
• Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook bacon, stirring often, until fat is rendered and edges are crisp, about 5 minutes. Transfer bacon to a roasting pan with a slotted spoon.
• Working in 2-3 batches, add apples, cut side down, and shallots to same skillet and cook over medium-high heat (undisturbed) until golden brown, about 5 minutes. Transfer apples to roasting pan; turn shallots and cook until golden brown on the other side, about 3 minutes. Transfer to roasting pan.
• Remove skillet from heat and carefully add cider, stirring and scraping up any browned bits. Pour liquid into roasting pan and place pork in the center, pushing apples and shallots to the edges; reserve skillet. Roast pork until an instant-read thermometer inserted into the center of loin registers 135°F, 1 3/4-2 1/4 hours.
• Remove roast from oven and transfer apples and shallots to a platter; tent with foil. Increase oven temperature to 500°F. Transfer pork to a cutting board and pour pan juices into reserved skillet. Return pork to roasting pan; roast until browned and crisp all over, 5-10 minutes. Transfer roast back to cutting board and let rest 30-45 minutes before cutting into chops.
• Just before serving, whisk remaining 2 Tbsp. mustard into pan juices in skillet and bring to a simmer over medium heat. Cook, whisking often, until sauce is reduced to about 1 cup, 7-10 minutes.
• Transfer pork chops to platter with apples and shallots; spoon sauce over.

ROAST PORK WITH APPLES & ONIONS

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.

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.

EASY SLOW COOKER APPLE PORK ROAST

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.

ROASTED PARSNIPS AND APPLES

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.

PORK ROAST WITH APPLE

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.

SAVORY ROAST PORK WITH APPLES AND PARSNIPS

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

PORK ROAST ON PARSNIP RACK

Steps:

• Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes;

SAVORY PORK, APPLE AND SAGE PIES

Steps:

• To make dough: In a food processor, pulse together the flour and the salt. Add butter and lard or shortening, and pulse until mixture forms coarse crumbs.
• Add ice water, 2 tablespoons at a time, pulsing briefly between additions, until mixture just comes together; it should not be wet. Form dough into eight equal balls; tightly wrap each ball in plastic wrap, flatten into a disk and refrigerate while you prepare filling.
• To prepare filling: Combine wine and currants in a small bowl and set aside. In a large skillet, heat oil. Add onion and garlic, and cook, stirring, until softened, 2 to 3 minutes. Increase heat to medium-high; add apple and cook until slightly softened, about 2 minutes. Stir in cinnamon, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook 1 minute more. Add currants and wine, and cook, scraping up any browned bits, until liquid has evaporated, about 30 seconds. Let mixture cool slightly.
• In a large bowl, mix pork with remaining salt and pepper. Stir in the apple mixture, pine nuts and sage.
• Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
• On a lightly floured surface, roll one ball into a 6-inch round. Mound 1/8 of the filling on half the dough. Fold other half over filling and crimp edges to seal. Transfer pocket to baking sheet. Repeat with remaining dough and filling.
• Cut several slits into top of each pastry. Bake until crust is golden brown and filling is bubbling, 40 minutes. Let cool 15 minutes before serving.