PORK ROAST WITH SPICED APPLES
"THE FINE FLAVOR of this pork roast is further enhanced when spicy-sweet apples are spooned over slices of the meat. This wonderful recipe made pork my favorite of all meats."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing. , In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast.
Nutrition Facts :
SPICED APPLE PORK ROAST
"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen-it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- Cut slits in top of roast; insert garlic strips. Combine the flour, mustard, salt, sugar and pepper; rub over roast. Place fat side up on a rack in a roasting pan. , Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 160°. Combine the applesauce, brown sugar, vinegar and cloves; generously brush over roast during the last 30 minutes of baking. Let stand for 10 minutes before slicing.
Nutrition Facts :
SPICED APPLE PORK LOIN ROAST
Make and share this Spiced Apple Pork Loin Roast recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°F.
- In a small bowl, combine the first 4 ingredients; set aside.
- Cut slits in top of roast; insert the garlic strips.
- Combine flour, salt, sugar, pepper and mustard; rub over roast.
- Place the roast on a rack, in a shallow roasting pan.
- Bake, uncovered at 350°F, or until a meat thermometer reads 160°F.
- Brush applesauce mixture (this mixture can be doubled if desired) over the roast during the last half hour of baking.
- Remove the roast to serving platter; slice.
Nutrition Facts : Calories 468.5, Fat 19, SaturatedFat 3.6, Cholesterol 145.2, Sodium 519.3, Carbohydrate 23.2, Fiber 0.6, Sugar 12.2, Protein 48.9
SLOW-ROASTED SPICED PORK
Provided by Ina Garten
Categories main-dish
Time 7h50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
- Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
- Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
- Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.
ALL-DAY ROAST PORK, SPICY APPLE CHUTNEY, MASHED CITRUS SWEET POTATOES, SAUTEED CHARD
Provided by Rachael Ray : Food Network
Time 6h45m
Yield 4 servings (with leftovers for sandwiches)
Number Of Ingredients 32
Steps:
- From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
- Preheat the oven to 450 degrees F.
- Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
- Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
- Meanwhile, start on the spicy apple chutney and side dishes.
- For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
- For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
- For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
- Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.
EASY SLOW COOKER APPLE PORK ROAST
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
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
STUFFED CROWN ROAST OF PORK
Number Of Ingredients 13
Steps:
- Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Insert meat thermometer. Roast at 350° for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until browned drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery cook for 5 minutes. Remove from the heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper and sage mix well. Remove roast from oven. Carefully press a double layer of foil down through open center of roast to form a base for stuffing. Spoon stuffing lightly into crown. Return to oven and bake for 1 hour more or until thermometer reads 160°. Transfer roast to serving platter. Garnish with spiced crab apples if desired. Cut between ribs to serve.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
PORK ROAST WITH APPLE
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
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.
CROWN ROAST OF PORK WITH APPLE STUFFING
Categories Onion Pork Roast Dinner Apple Bacon Celery Fall Parsley Jam or Jelly Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make stuffing:
- Preheat oven to 350°F.
- Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
- Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
- Make roast:
- Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
- Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
- Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
- Make pan sauce:
- Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
- Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
- Remove all foil from roast and carve into chops by cutting between ribs.
MOROCCAN-SPICED PORK ROAST
Serving a gorgeous, fancy-looking holiday roast doesn't have to be complicated, time-consuming, or expensive. This pork loin proves exactly that. This is fast, easy, and affordable, but when you bring it to the table, it looks like a million dollars. The beautifully warming and aromatic spices really work so well with a pork roast - I hope you give it a try soon!
Provided by Chef John
Categories World Cuisine Recipes African North African Moroccan
Time 2h40m
Yield 12
Number Of Ingredients 22
Steps:
- Butterfly the pork loin by cutting almost all the way through, starting on the thinnest side, keeping your knife flat and parallel to the cutting board. Stop about 1 inch from the opposite edge you started, so that the meat opens up like a book. A few more shallow cuts can be made if the pork is not opening up enough to flatten out, but do not cut all the way through, otherwise you'll end up with two pieces.
- Season the butterflied pork on both sides with kosher salt and let sit out at room temperature for 30 to 45 minutes, or 2 to 3 hours in the fridge.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a roasting pan with 2 tablespoons olive oil. Pat the tenderloin dry with a paper towel.
- Mix cumin, coriander, ginger, black pepper, smoked paprika,cayenne, cinnamon, cloves, allspice, and honey together in a bowl with a spoon. Spread about half of the spice mixture inside the butterflied pork, fold it back together, and spread the remaining mixture all over the surface. Use 3 or 4 pieces of kitchen string to tie the loin up every few inches, cutting off extra string.
- Toss potatoes, carrots, chile peppers, and onion with olive oil and salt in a bowl.
- Place the pork into the prepared roasting pan and surround with vegetable mixture.
- Roast in the preheated oven until an instant-read thermometer inserted into the thickest part of the loin reads at least 140 to 145 degrees F (60 to 63 degrees C), about 1 hour and 15 minutes. Remove from the oven and turn roast over with tongs in pan drippings. Transfer to a plate, cover loosely with foil, and let rest for 15 minutes.
- Increase oven temperature to 425 degrees F. Toss vegetable mixture in pan drippings and return to the oven to crisp up, about 10 minutes.
- Combine yogurt, mint, and garlic in a small bowl for sauce.
- Remove strings on roast. Slice, spoon pan drippings over, and serve with vegetables and yogurt sauce.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 32.9 g, Cholesterol 56.4 mg, Fat 12.2 g, Fiber 4.1 g, Protein 23.2 g, SaturatedFat 3.5 g, Sodium 876.6 mg, Sugar 7.2 g
SPICED PORK FILLET WITH SHALLOTS & APPLE
An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.
- Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.
- Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there's almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm
- Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in 'Goes well with', right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.
Nutrition Facts : Calories 467 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.8 milligram of sodium
More about "spiced apple pork roast recipes"
APPLE-SPICED PORK ROAST RECIPE: MEAT ENTREE RECIPES ON …
From webmd.com
Cuisine AmericanCategory DinnerServings 6Calories 405 per serving
- In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in the slow cooker. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
- Cover slow cooker and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register at 165°F). When cooked throughout, remove roast to serving platter.
- Turn slow cooker to HIGH. Add maple butter to a microwave-safe custard cup and microwave on HIGH for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
ROAST PORK AND SPICED APPLES RECIPE - RECIPELAND.COM
From recipeland.com
4.3/5 (13)Calories 570 per servingTotal Time 3 hrs
12 SPICES FOR PORK ROAST TO GET YOU STARTED - FOOD FOR NET
From foodfornet.com
STUFFED PORK SHOULDER RECIPE - OLIVEMAGAZINE
From olivemagazine.com
SPICED PORK CHOPS WITH APPLE CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
RECIPE: MASTERCHEF TUSCAN-SPICED PORK ROAST WITH PARMESAN …
From blueapron.com
ROAST PORK LOIN WITH ROASTED SPICED APPLES RECIPE - BBC FOOD
From bbc.co.uk
SPICED APPLE BUTTER PORK ROAST - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
SPICED APPLE-BRAISED PORK SHOULDER - RECIPE - FINECOOKING
From finecooking.com
BRAISED PORK ROAST WITH APPLES - RICARDO
From ricardocuisine.com
ROAST PORK WITH SPICED APPLE SAUCE | FOOD TO LOVE
From foodtolove.co.nz
APPLE BRINED PORK ROAST RECIPE | TASTEOFBBQ.COM
From tasteofbbq.com
10 BEST PORK ROAST WITH APPLE JUICE RECIPES - YUMMLY
From yummly.com
SLOW COOKER PORK ROAST WITH APPLES - POCKET CHANGE GOURMET
From pocketchangegourmet.com
PORK LOIN ROAST WITH APPLES - FALL COMFORT FOOD! - MOM FOODIE
From momfoodie.com
10 BEST SLOW COOKER PORK WITH APPLES RECIPES | YUMMLY
From yummly.com
APPLE AND MAPLE SYRUP PORK ROAST - RICARDO
From ricardocuisine.com
MARINATED APPLE CIDER PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
APPLE AND PORK TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
APPLE GLAZED ROASTED PORK LOIN - THE STAY AT HOME CHEF
From thestayathomechef.com
SPICED APPLE PORK TENDERLOIN RECIPE | MOMS WHO THINK
From momswhothink.com
BAREFOOT CONTESSA | SLOW ROASTED SPICED PORK | RECIPES
From barefootcontessa.com
ROAST PORK WITH FENNEL AND APPLE SALAD RECIPE - BON APPéTIT
From bonappetit.com
APPLE SPICE PORK CHOPS - STEP BY STEP PHOTOS - BUDGET BYTES
From budgetbytes.com
THE FLAVOR BENDER - BREAKFAST, BRUNCH, & DESSERT RECIPES MADE …
From theflavorbender.com
RECIPE: MASTERCHEF TUSCAN-SPICED PORK CHOPS WITH PARMESAN …
From blueapron.com
SPICED PORK TENDERLOIN WITH SAUTéED APPLES RECIPE | MYRECIPES
From myrecipes.com
SLOW COOKER PORK ROAST WITH APPLES | A MIND "FULL" MOM
From amindfullmom.com
PORK ROAST WITH APPLE STUFFING RECIPE - THE SPRUCE EATS
From thespruceeats.com
GARLIC- AND HERB-ROASTED PORK LOIN WITH CRACKLING AND SPICED …
From seriouseats.com
SPICED APPLE BERRY SAUCE - APPLE SAUCE FOR PORK - TASTEFULLY SIMPLE
From tastefullysimple.com
JERK ROAST PORK WITH SPICED APPLE SAUCE - TESCO REAL FOOD
From realfood.tesco.com
EASY SLOW COOKER PORK ROAST WITH APPLES RECIPE
From keepinglifesane.com
POT ROAST PORK WITH APPLES RECIPES | GOODTO
From goodto.com
SPICED PORK AND APPLES | BETTER HOMES & GARDENS
From bhg.com
SPICED APPLE BERRY ROASTED PORK | TASTEFULLY SIMPLE
From tso.tastefullysimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love