Pork With Balsamic Vinegar Crunchy Apples And Apple Puree Recipes

ROAST PORK LOIN WITH APPLES

Steps:

• Preheat the oven to 400 degrees F.
• In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
• Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
• Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
• Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
• Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

BALSAMIC ROASTED PORK LOIN

Steps:

• Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

APPLE-BALSAMIC PORK CHOPS

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet brown chops in oil. Remove and keep warm., Add apple cider to the skillet, stirring to loosen browned bits from pan. Stir in the broth, jelly and vinegar. Bring to a boil; cook until liquid is reduced to 1/3 cup., Return chops to the skillet. Cover and simmer for 8-10 minutes or until meat is tender, turning once. Add butter and stir until melted.

BALSAMIC PORK CHOPS WITH APPLES

Steps:

• Sprinkle pork chops evenly with salt and seasoned pepper; dredge in flour.
• Cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned.
• Remove from skillet; keep warm.
• Add apples to skillet, and saute for minutes; add vinegar and broth, and cook, stirring often, 5-7 minutes, or until slightly thickened.
• Spoon over pork, and serve.

APPLE ROASTED PORK WITH CHERRY BALSAMIC GLAZE

Steps:

• Preheat oven to 350°. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat; brown roast on all sides. Add apples and apple juice to pan. Bake, uncovered, 50-60 minutes or until a thermometer inserted in pork reads 145°, basting occasionally with pan juices., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add onions and the remaining salt and pepper; cook and stir 8-10 minutes or until softened. Reduce heat to medium-low. Cook 35-40 minutes or until deep golden brown, stirring occasionally. Keep warm., Remove roast and apples to a serving plate; tent with foil. Let roast stand 10 minutes before slicing., Skim fat from pork pan juices. Place over medium-high heat; add vinegar and cook 1 minute, stirring to loosen browned bits from pan. Stir in cherries and cherry juice. Bring to a boil; cook 10-15 minutes or until mixture is reduced to about 1 cup. Serve pork, apples and onions with cherry glaze.

PORK CHOPS WITH APPLE BALSAMIC SAUCE AND BLUE CHEESE TOMATO GRATIN

Steps:

• Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
• Preheat oven to 400°F.
• Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
• While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
• Spoon sauce over pork chops.
• Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
• ** Use stock available at specialty foods shops and butcher shops.

ROAST PORK WITH APPLES, CIDER VINEGAR & ROSEMARY

Steps:

• Make some deep incisions in the pork, close to the bone. Mix together the garlic, chopped rosemary and 1 teaspoon salt. Rub into the cuts, spreading any extra over the meat. Set aside for 20 minutes. Meanwhile, preheat the oven to 220C/gas 7/fan 200C.
• Scatter the onion and a few sprigs of rosemary into a roasting tin. Put the pork on top, skinned side up, cover tightly with foil and roast with the rind for 30 minutes.
• Turn down the heat to 190C/gas 5/fan 170C and cook the rind for a further 30 minutes and the roast for a further hour.
• Remove the foil and roast uncovered for 20 minutes.
• Meanwhile, prepare the apples. In a pan melt the butter and cook the onion gently until soft but not browned, about 10 minutes. Off the heat, add the lemon zest, breadcrumbs and rosemary. Season well. Core the apples. Cut a line through the skin all round the waist of each. Fill each apple with onion stuffing. Mix the vinegar and redcurrant jelly for the glaze.
• Remove the pork from the oven. Turn the heat to 200C/gas 6/fan 180C. Stand the apples around the pork, brush the pork with a little glaze and drizzle a little over the apples. Return to the oven and roast with the rind also in the oven, uncovered, for a further 20-25 minutes. Baste the pork twice with the juices and brush once with any remaining glaze. Test the pork by piercing in the centre with a skewer. The juices should run clear, not pink. If in doubt, remove the apples, keep warm, cover the pork with foil and cook for 10-15 minutes more.
• Put the pork and apples on a warmed plate, cover with foil and leave in a warm place for 15 minutes. Spoon off the excess fat from the tin and put the tin on the stove over a medium-high heat. Pour in the stock. Boil vigorously for 5-6 minutes. Taste and season, adding a little jelly and/or cider vinegar to taste. Strain into a gravy boat. Serve the pork and apples with the crackling, garnished with rosemary.