Apple Brandy Pork Roast Recipes

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

Steps:

• To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Grill the pork with the grill lid closed, turning several times, until an instant-read
• thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

ROAST PORK WITH APPLE AND BRANDY GRAVY

Steps:

• Preheat oven to 250°C/480°F.
• Place the pork in a large roasting pan; rub 2 tablespoons of oil over the rind; sprinkle with sea salt, using fingertips to rub the oil into the rind and roast for 20 minutes.
• Place the potatoes, onions, rosemary and the remaining oil in a large bowl and toss until well-coated.
• Reduce the oven heat to 180°C/350°F and roast the pork for a further 40 minutes; remove the pork from the oven and baste with the pan juices; arrange the potatoes and onions around the pork and roast for a further one hour.
• Cut the apples into quarters; remove the cores; arrange the apples in the roasting pan with the pork; baste the pork and apples with the pan juices and roast for a further 30 to 40 minutes or until the pork is just cooked.
• Remove the pork to a serving plate; cover loosely with foil and stand for 15 minutes to rest.
• Spread the vegetables and apple over the roasting pan; increase the oven temperature to 220°C/425°F and roast for a further 10 minutes or until the vegetables and apple are golden and tender; remove vegetables and apple to a serving plate.
• Drain the excess fat from the roasting pan, leaving 2 tablespoons; place the pan over a medium heat, add brandy and stir to scrape the sediment from the base of the pan; add flour; and cook, stirring, for 1 minute.
• Remove the pan from the heat and stir in the vegetable stock; return the pan to the heat and cook, stirring, until the brandy gravy comes to the boil.
• Slice the pork and serve with the apple, vegetables and brandy gravy.

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.