Apple Braised Pork For A Tougher Cut Of Meat Recipes

PORK ROAST WITH APPLES

Steps:

• Preheat oven to 325 F degrees. Liberally salt and pepper the pork shoulder on all sides.
• Heat an ovenproof pot large enough to fit your pork shoulder on medium heat. Add bacon. Cook until crispy. Remove bacon, set aside.
• Increase heat to medium-high. Cook pork shoulder, reducing heat as needed to prevent over-browning, until brown on all sides, 10 to 12 minutes. Transfer pork shoulder to a plate.
• Add onion to pot and cook, stirring often, until onion begins to soften, about 5 minutes.
• Reduce heat and add hard apple cider and stir, scraping up any browned bits from the bottom of the pot. Bring to a simmer for 1 minute. Add 2 tablespoons vinegar.
• Bring to a simmer, then return pork shoulder to pot. Tuck in sage sprigs around the pork roast.
• Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours.
• Using tongs, transfer pork to a deep platter. Discard sage sprigs. Place the pot over medium heat on the stove and bring the liquid to a simmer. Reduce the liquid by 1/3.
• Stir in apples. Cook until just soft 5 to 6 minutes. Stir in dijon mustard and reserved bacon.
• Arrange pork, onions, and apples on a large platter. Drizzle with sauce and garnish with parsley.

APPLE BRAISED PORK

Steps:

• Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. , Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

APPLE PICKING BRAISED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
• Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
• Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
• Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
• Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

APPLE BRAISED PORK (FOR A TOUGHER CUT OF MEAT)

Steps:

• Heat oil in a large heavy pot over medium-high heat. Cut roast into two pieces. Brown well on all sides - this will take a bit of extra time, but it should get very well browned to develop the flavour.
• Remove roast and drain excess grease.
• Add bacon and onions to pan. Cook, stirring often, until onions are soft and brown.
• Add roast back in, along with remaining ingredients. Bring to a simmer, then reduce heat to low and cover.
• Simmer approximately two hours, or until pork is very tender.
• The liquid thickens only slightly, so I like to serve it over spaetzle that has been fried in butter, which absorbs the sauce.

MUSTARDY PORK & APPLES

Steps:

• Rub the pork steaks with a little oil and season with pepper and salt to taste. Heat a large frying pan and fry the steaks for 2 mins on both sides until golden. Transfer to a plate. Adding a little more oil to the pan, fry the apples, onions and sage for 5 mins or until the apples have softened.
• Pour in the stock and spoon in the mustard, then return the pork to the pan and simmer for 10 mins until the sauce has reduced by about a third and the pork is cooked through. Serve with veg and mashed potatoes.