Roast Pork With Applejack 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.

ROAST PORK LOIN WITH APPLESAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a large ovenproof skillet heat the vegetable oil over medium-high heat. Season the pork loin all over generously with salt and pepper. Lay the loin, fat side down in the skillet, and cook until golden brown, about 2 minutes. Use tongs to turn the meat, and continue to brown it 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, and herb sprigs to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes. Remove the skillet from the heat and add the wine. Return the skillet to a high heat and scrape the bottom with a wooden spoon to loosen up any browned bits. Boil the wine until it is reduced by about half. Add the broth and bring to a boil.
• Return the loin and any collected juices to the skillet. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers between 145 to 150 degrees F., about 40 minutes. (See Cooks Note.)
• Transfer the pork to a plate, and cover it loosely with foil. Set it aside in a warm spot while you make a sauce.
• Strain the cooking liquid through a fine mesh strainer into a small saucepan; press down on the vegetables with a wooden spoon to extract as much liquid as possible. Discard the solids. Boil the liquid over high heat until reduced by about a third. Reduce the heat to medium-low, whisk in the mustard, and then the bits of butter to enrich the sauce. Season with salt and pepper to taste. Keep warm but do not boil.
• Remove the strings from the roast and then slice the loin. Add any collected juices to the sauce. Arrange the meat on a warm platter and season with salt and pepper. Pour the sauce over the meat. Serve with the applesauce on the side.
• Remove the apple's stems. Coarsely chop the apples with their skin and seeds. Combine the apples, sugar, and lemon juice with 3 tablespoons of water in a large saucepan. Bring the mixture to a boil over high heat. Cover, and lower the heat to maintain a gentle simmer. Cook until the apples are completely soft, about 20 minutes.
• Remove the lid and continue to cook (stir frequently to prevent scorching) until most of the liquid has evaporated, about 10 minutes more. Remove from the heat and cool slightly. Pass the apple mixture through a food mill; discard the peels and seeds. Serve warm or at room temperature. Refrigerate if not using immediately.

APPLE JACK PULLED PORK BUNS

Steps:

• Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
• Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
• Use a spider strainer to transfer meat mixture to a bowl and set aside.
• Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
• Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
• For best results, refrigerate for 8 hours, or overnight.
• Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
• Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
• Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

ROAST PORK & APPLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the onion into a roasting tin and put the pork shoulder on top. Rub the pork skin with the oil and sprinkle with salt and the fennel seeds, if using. Tuck the garlic cloves under the side of the pork. Roast for 30 mins or until the skin begins to crackle up, blister and brown.
• Reduce heat to 180C/160C fan/gas 3, add the apples to the tin, and roast for about 2 hrs or until the meat is very tender when tested with a sharp knife. Lift the pork out to rest and spoon out the apple and onion.
• While the pork rests, make the gravy. Tip all the fat out of the tin, then put it over a low heat. Add a splash of stock, scraping any sticky bits off the bottom with a wooden spoon. Pour in the remaining stock, then bring everything to the boil. Squash in the garlic and remove the skin. Strain the gravy through a sieve into a jug. Serve the pork and crackling in slices with the roasted apple, onion and gravy, and either roast or mashed potatoes.

ROAST PORK WITH APPLES & ONIONS

Steps:

• Preheat oven to 350°. Sprinkle roast with salt and pepper. In a large nonstick skillet, heat oil over medium heat; brown roast on all sides. Transfer to a roasting pan coated with cooking spray. Place apples, onions and garlic around roast; sprinkle with rosemary., Roast until a thermometer inserted in pork reads 145°, 45-55 minutes, turning apples, onion and garlic once. Remove from oven; tent with foil. Let stand 10 minutes before slicing roast. Serve with apple mixture.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500 degrees; set the oven rack as close to the top of the oven as possible, taking into account the thickness of the pork.
• Drain the applesauce in a fine sieve to remove excess liquid. Line a roasting pan with a double layer of foil, and brush with a little oil.
• Sprinkle the roast with salt and pepper, then spread the applesauce evenly over it. Sprinkle with a little more salt and pepper, and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, even turning dark brown, as long as the top doesn't blacken.
• After 45 minutes, begin checking the pork with an instant-read thermometer. When the internal temperature reaches 155 degrees, remove the meat from the oven. Let it rest 5 minutes, then carve. Serve the sliced meat with any accumulated juices.

ROAST PORK WITH APPLEJACK

Steps:

• 1. When buying your roast, ask the butcher to saw across the rib bones at the base of the backbone, to separate the ribs from the backbone.
• 2. Place the roast in a large ziplock bag. Pour the brandy over the roast; seal the bag. Place the bag in a large bowl; marinate in the refrigerator 4 hours, turning occasionally.
• 3. Remove the roast from the marinade, reserving the marinade. Set the marinade aside. Combine the salt and the next 4 ingredients; rub the spice mixture over the entire surface of the roast. Place roast, fat side up, on a rack in a shallow roasting pan; insert a meat thermometer, making sure it does not touch fat or bone. Bake at 325 degrees for 2 hours.
• 4. Place the potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Drain; quarter potatoes and set aside.
• 5. Remove the roast and rack from the roasting pan; set aside. Discard the pan drippings. Place the apple slices in the center of the roasting pan; sprinkle with brown sugar and cinnamon.
• 6. Strain the reserved marinade through several layers of cheesecloth. Place the marinade in a small, long handled saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from the heat and ignite; pour over apples. Let the flames die down.
• 7. Place the reserved potatoes around the apples in the roasting pan. Place the roast on top of the apples. Bake at 350 degrees for 45 minutes or until the meat thermometer registers 160 degrees, turning the potatoes after 30 minutes.
• 8. Remove the roast and apples from the pan; place on a serving platter. Increase the oven temperature to 500 degrees; bake the potatoes for 5 minutes. Arrange the potatoes around the roast. Let roast stand 10 minutes before serving.

PORK ROAST WITH CRISPY PORK CRACKLING

Steps:

• Dry skin: Pat the skin dry with paper towels. If time permits, leave in the fridge uncovered overnight (even 1 hr helps). If not, pat extra well.
• Preheat oven to 220°C/430°F (200°C fan).
• Season flesh: Sprinkle pork flesh with 1 1/2 tsp salt, all the pepper and all fennel seeds and 1 tbsp olive oil. Rub into flesh, right into all the crevices and cracks.
• Salt skin: Flip pork, drizzle skin with 1 tsp oil, then rub all over with fingers. Sprinkle all over with remaining 1 1/2 tsp salt, taking care to get even coverage. Un-salted patches will not become bubbly crackling, it will be a hard flat sheet.
• Garlic & onion bed: Place halved garlic bulbs and onion in roasting pan. Place pork skin side up on top of them.
• Wine: Carefully pour wine into the pan, being sure not to wet the skin. Transfer to oven.
• Lower oven: Immediately turn oven down to 160°C/320°F (140°C fan).
• Slow roast: Roast for 2 1/2 hours.
• Level at 1 1/2 hours: Check pork after 1 1/2 hours to see if the pork is warped and the skin's overall surface is significantly unlevelled. If so, adjust to make the skin surface as level as possible using balls of foil and moving large dislodged pork pieces to the side (key tip for crispy crackling, Note 3). Then return to oven for the remaining 1 hour.
• Check pan & salt on skin: If pan is drying out, add some water. If there are bald patches on the skin without salt (eg it fell off), spray lightly with oil spray (or brush lightly with oil) then sprinkle with salt. (Remember, salt = bubbly skin!)
• Increase heat: Turn oven up to 250°C/485°F (all oven types), or as high as it will go if your oven won't go this high.
• Make skin crisp: Return pork to oven for 30 minutes, rotating pan as needed, until skin is crisp and bubbly all over. If needed, use foil patches, secured with water soaked toothpicks, to cover parts that are done and keep crisping up remaining patches.
• Rest: Transfer pork to serving platter, tent loosely with foil (don't worry, crackling stays super-crisp) and rest for 20 minutes (stays warm up to 1 hour). Then slice using a serrated knife.
• Serve with gravy. Don't pour gravy over crackling - pour it off to the side! See note for reheating.

APPLE PORK ROAST

Steps:

• Cut eight to ten 1-in. slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan. , In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast., Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing., Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.

PORK ROAST WITH SPICED APPLES

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.

APPLE ORCHARD PORK ROAST

Steps:

• Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top., Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing., Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork.

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY

Steps:

• Make pork:
• Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
• Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
• Make gravy:
• Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
• Carve roast between bones to separate chops. Serve with stuffing and gravy.

ROAST PORK WITH APPLESAUCE

Steps:

• Preheat the oven to 500°F; set the oven rack as close to the top of the oven as is practical (take the thickness of the roast into account). Meanwhile, put the applesauce in a fine strainer over a bowl or in the sink to allow excess liquid to drain. Line a roasting pan with a double thickness of aluminum foil (to avoid tough cleanup) and brush the foil with a little oil.
• When the oven is hot, sprinkle the roast with salt and pepper, then spread an even layer of the applesauce all over it, using up all the applesauce. Sprinkle with a little more salt and pepper and roast, checking every 15 minutes or so to make sure the applesauce doesn't burn. It's fine if it darkens and browns, or even turns dark brown, as long as the top doesn't blacken.
• Begin checking the pork with an instant-read thermometer after 45 minutes. When the internal temperature reaches 155°F, remove the meat from the oven. Let it rest for 5 minutes before carving. Serve the sliced meat with any accumulated juices.
• Variation
• Roast Pork with Jam or Marmalade: This is the original version, which some will prefer: Substitute 1 cup apricot jam or orange marmalade for the applesauce; warm it over low heat, stirring in 1 tablespoon fresh lemon juice to thin it slightly. Proceed as directed

PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM

Steps:

• In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

GARLIC-APPLE PORK ROAST

Steps:

• Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper. , Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.