Apple Pork Roast With Sweet Potatoes Carrots Apples And Squash Recipes

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ROAST PORK WITH APPLES AND SWEET POTATOES



Roast Pork with Apples and Sweet Potatoes image

Apples and pork always pair well. The addition of sweet potatoes makes this main dish even more pleasing!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/4 cup packed brown sugar
6 tablespoons butter or margarine, melted
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 medium red cooking apples, sliced (about 2 cups)
2 medium dark-orange sweet potatoes, peeled and thinly sliced (about 2 1/2 cups)
1 medium onion, chopped (1/2 cup)
2 pork tenderloins (1 lb each)

Steps:

  • Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
  • Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
  • Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 20 g, TransFat 0 g

ROASTED PORK TENDERLOIN WITH APPLES AND SQUASH



Roasted Pork Tenderloin with Apples and Squash image

With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!

Provided by Kaleb

Categories     Dinner

Time 1h30m

Number Of Ingredients 16

3 lb squash (1 large or 2 small)
2 lb apples (4 large)
2 tbsp olive oil
1 tsp salt
½ tsp pepper
4 sprigs thyme
2 lb pork tenderloin (cut into 1-pound pieces)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp cinnamon
½ cup apple cider
1 tbsp Dijon mustard
1 tbsp butter

Steps:

  • Preheat oven to 425°F.
  • Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt, and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
  • While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
  • In a large 12-inch skillet, heat the olive oil over medium-high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
  • Cut apples into quarters and remove the core. After removing the core, cut each quarter in half again.
  • When the squash is just beginning to become tender, remove from the oven and add the apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
  • Continue to roast until the apples are tender and the pork registers 145°F, about 20 minutes. Remove from oven and let rest for 10 minutes.
  • While resting, prepare pan sauce. Heat skillet over medium-high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
  • Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.

Nutrition Facts : ServingSize 1 serving, Calories 384 kcal, Carbohydrate 38.4 g, Protein 31.9 g, Fat 12.8 g, SaturatedFat 3.3 g, Cholesterol 86.7 mg, Sodium 994.9 mg, Fiber 6.5 g, Sugar 17.1 g, UnsaturatedFat 8.5 g

ROAST PORK AND SWEET POTATOES



Roast Pork and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
  • Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
  • Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams

ROASTED PORK CHOPS WITH SWEET POTATOES AND APPLES



Roasted Pork Chops with Sweet Potatoes and Apples image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 55m

Number Of Ingredients 9

4 bone-in pork chops, each about 1 inch thick (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 medium sweet potatoes, scrubbed and cut into 1/4-inch-thick rounds
1 large sweet onion, such as Vidalia, peeled and cut into 1/4-inch-thick rounds
1/3 cup apple-cider vinegar
1/2 cup apple cider
1 teaspoon caraway seeds
2 apples, preferably Honeycrisp, thinly sliced, seeds removed

Steps:

  • Preheat oven to 375 degrees. Season pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat; swirl in oil. Cook chops until golden brown, turning once, about 8 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from skillet.
  • Reduce heat to medium. Add potatoes and onion; season with salt. Cook until golden in spots, about 10 minutes. Add vinegar and cider. Cover and simmer, stirring a few times, until potatoes are tender, about 5 minutes. Sprinkle with caraway seeds. Return pork and juices to skillet; tuck apple slices between chops. Roast until a thermometer inserted into thickest part of chops (without touching bone) registers 138 degrees, about 10 minutes. Serve pork, vegetables, and apples with pan juices.

PORK ROAST WITH APPLES AND SWEET POTATOES



Pork Roast with Apples and Sweet Potatoes image

Roast two stars of the autumn harvest -- apples and sweet potatoes -- alongside pork for a satisfying meal in a single pan. You won't lose a drop of flavor when you use the pan drippings to make a quick sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 7

4 teaspoons olive oil, divided
1 pork roast (2 1/2 pounds), tied at 1-inch intervals
Salt and pepper
3 Gala apples, quartered
2 sweet potatoes, cut into 1/2-inch wedges
1 tablespoon flour
1 1/2 cups chicken broth

Steps:

  • Preheat oven to 475 degrees. Coat a heavy-bottomed metal roasting pan with 2 teaspoons oil. Place pork in center and season with salt and pepper. Roast until top is golden, about 15 minutes.
  • Toss apples and sweet potatoes with remaining 2 teaspoons oil and add to pan, arranging around pork. Return to oven and roast until apples and sweet potatoes are tender and an instant-read thermometer inserted in center of pork reads 140 degrees, about 20 minutes.
  • Remove pork, apples, and sweet potatoes from pan. Allow meat to rest 10 minutes before slicing. To make the sauce, whisk flour into pan drippings over medium heat, then slowly whisk in chicken broth and cook until thickened.

Nutrition Facts : Calories 504 g, Fat 22 g, Fiber 6 g, Protein 39 g, SaturatedFat 8 g

AUTUMN PORK ROAST



Autumn Pork Roast image

Although this main meal captures the fabulous flavor of fall, don't hesitate to serve it throughout the year. Your family will flock to the table when they smell this delicious roast. It's a hearty dish that makes everyday dinners more special.-Kathy Barbarek, Joliet, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 11

1 bone-in pork loin roast (5 pounds)
8 medium potatoes, peeled and quartered
8 carrots, halved lengthwise
2 medium onions, quartered
1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
1 cup water
3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
4 medium baking apples, quartered

Steps:

  • Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

Nutrition Facts : Calories 359 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges

PORK WITH APPLES AND SWEET POTATOES



Pork with Apples and Sweet Potatoes image

Here's a meal-in-one that is quick, delicious and nutritious. The tenderloin is rubbed with a few simple seasonings...and baked apples and sweet potatoes around the dinner perfectly. -Linda Lacek of Winter Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
4-1/2 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
4 teaspoons olive oil, divided
2 pork tenderloins (3/4 pound each)
4 large tart apples, peeled

Steps:

  • In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 10 minutes., Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. , Cut each apple into eight wedges. turn pork; arrange apples around meat. Bake 15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 321 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 452mg sodium, Carbohydrate 37g carbohydrate, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

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