SMOKEY APPLE ONION COMPOTE
My dad and I did our annual trip to the apple orchard this week! I don't eat meat (except the occasional bite), but I'm sure this would be good on pork or chicken. It's also good on crusty bread and salads. By the way, the recipe makes a lot so be sure to share or cut in half.
Provided by Jamie S @jamieski
Categories Other Appetizers
Number Of Ingredients 9
Steps:
- Chop onions and dice apples (with the skin on). In a small bowl, dissolve corn starch in water. Set aside.
- In the meantime, combine apple cider, vinegar, chili powder, cumin, salt/pepper, and cinnamon in a large soup pot. Add corn starch mixture. Bring to a boil.
- Add the apples and onions to the pot and cook on high for about 5 minutes. Cover and simmer on low heat for at least 30 minutes. Serve warm or chilled.
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
SMOKED PORK CHOPS WITH APPLES
I was looking for something new to do with some smoked pork chops and I found a recipe on cooks.com that I altered slightly. The original called for cranberry-apple drink rather than cider. The glaze never really thickened for me, but it the chops were still delicious. I used MacIntosh apples, unpeeled. My kids and husband cleaned their plates and my husband has already requested that I make it again.
Provided by Sonata
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In skillet over high heat, heat chops, cider, syrup, and vinegar till boiling. Reduce heat to medium, cover and cook 15 minutes, turning chops once.
- Meanwhile, cut apples into wedges. Remove pork chops to platter. Add apple wedges to liquid in skillet. Heat to boiling and cook until apples are fork-tender and liquid is thick and syrupy, about 10 minutes.
- Return pork to skillet; heat through, turning chops once to coat with glaze.
APPLE ONION SAUCE FOR PORK
This is excellent served with a pork roast or pork chops. Sometimes I add a little mustard to it as well. You can prepare this the day before and reheat it.
Provided by Bergy
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet, medium high heat.
- Add apples and onions, cook until glossy 3-4 minutes.
- Add sugar& salt.
- Reduce heat to very low cover& cook until almost tender, 30 min, stir frequently.
- Stir in the Sherry.
- Continue cooking until the mixture is very soft.
- Transfer to food processor and mix doing on/off.
- Do not over process.
- Serve while hot.
Nutrition Facts : Calories 141, Fat 4, SaturatedFat 2.4, Cholesterol 10.1, Sodium 71.7, Carbohydrate 20.6, Fiber 2.4, Sugar 14.2, Protein 0.8
ROASTED PORK TENDERLOIN WITH APPLE AND BACON COMPOTE
Steps:
- 1. Preheat oven to 400°F. Mince 8 sage leaves and reserve until needed 2. Bring tenderloins to room temperature; dry completely with paper towels 3. Place a roasting rack on baking sheet. Season pork with 1 tsp. salt and 1/4 tsp. pepper. In large sauté pan over med-high heat, heat 2 Tbsp. oil until sheen develops and oil begins to separate. Add pork; brown well and evenly on all sides, turning occasionally, 2 minutes/side 4. Remove pork from pan (reserve pan); place pork on roasting rack. Place pork on middle rack of oven; roast until center of the meat reaches internal temperature of 145°F for med-rare (pink in the middle), about 25 min or 150°F for med, 30 to 35 min 5. While pork roasts, add bacon to reserved pan and cook over med heat, stirring frequently, until crisp, 6-8 min. Stir in garlic; cook for 30 sec or until aromatic. Stir in onion, sage and thyme and sauté, stirring and scraping the bottom of pan for browned bits, until onion is tender, about 4 min. Add apples and sauté, stirring often, until lightly caramelized and tender, about 5 min 6. Turn heat to high; add the cider to deglaze pan. Scrape remaining browned bits from bottom of pan. Lower heat to med-high and reduce liquid to thick glaze, stirring occasionally, 4 to 5 min. Season with remaining 1/2 teaspoon salt and 1/4 tsp. pepper. Remove from heat and keep warm. 7. Remove pork from oven and cover loosely with aluminum foil. Let stand for 10 min. Internal temperature will continue to rise by 5 to 10 degrees 8. While pork is resting, heat 1 cup canola oil in small saucepan over med-high heat. Once oil is warm enough that the sage leaves sizzle without smoking, fry remaining 15 sage leaves until crisp, about 10 to 20 sec. Remove sage leaves and place on plate lined with paper towels 9. Cut pork into 1/2-inch-thick medallions. Arrange the medallions over a bed of pumpkin and sage polenta; border with about 1/2 cup apple and bacon compote per serving. Place 2 sage leaves on each plate and serve
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- Preheat the oven to 375°. In a small bowl, combine the maple syrup, mustard and brown sugar. Using a sharp knife, remove the rind from the ham, leaving a layer of fat at least 1/4 inch thick all over. Score the fat in a crosshatch pattern at 1/2-inch intervals. Set the ham in a large roasting pan. Brush the ham with two tablespoons of the maple mustard glaze, and scatter the apple and onion slices around it. Add the cider and chicken broth to the pan. Cover the ham with foil and braise in the oven for 2 hours. Uncover the ham, and brush it with all but 2 tablespoons of the maple-mustard glaze. Bake uncovered about 1 1/2 hours longer, until the ham is deeply browned and an instant-read thermometer inserted in the thickest part of the ham registers 155°.
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- Cook Pork Chops: Heat 1 tbsp oil in a large, heavy skillet over medium-high heat until shimmering. Sprinkle both sides of chops with salt and pepper. Lay them in in the hot pan and cook until deep golden on the first side, about 3 minutes. Flip chops with tongs and cook until browned on second side, about 3 minutes longer. Transfer chops to sheet pan or plate, tent with foil, and set aside. You will finish cooking them in the sauce.
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- Return the chops and their liquid to the pan in a single layer, scooping the onions/apples on top of the chops. Cover, reduce heat to low, and simmer until the chops are tender. Cooking time will vary depending on the thickness of your chops. Pull them off the heat at 140°F, tent loosely with foil, and let the residual heat finish cooking them. You want to serve them at about 145°F. It is safe to have a little pink left in the center of the pork chops.
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