ROASTED PARSNIPS AND APPLES
Surprise everyone at dinner with this savory, sweet combination.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g
SAVORY ROAST PORK WITH APPLES AND PARSNIPS
Pork roast slow cooked with apples and parsnips makes a wonderful complete and savory meal that not only tastes delicious but will have your whole house smelling fantastic! Don't be tempted to remove the lid or peek at the roast as doing so will allow heat to escape and prevent proper cooking.
Provided by Mamas Kitchen Hope
Categories Savory
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
- Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
- Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
- Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
- Turn crock pot to low and cook for 10 to 12 hours.
- To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
- Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
- Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.
Nutrition Facts : Calories 787.1, Fat 31.3, SaturatedFat 11.3, Cholesterol 247.9, Sodium 217, Carbohydrate 35.5, Fiber 4.8, Sugar 26.4, Protein 87.9
PORK WITH APPLE AND PARSNIPS
Mustard and allspice flavor this hearty dish of pork chops, parsnips, onions and sliced apples all cooked in the same pan!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Number Of Ingredients 10
Steps:
- Trim fat from pork. Cook pork in 10-inch nonstick skillet over medium heat, turning once, until brown; drain.
- Place parsnips and onion on pork. Mix broth, mustard, salt, allspice and pepper; pour over vegetables and pork. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until pork chops are slightly pink when cut near bone.
- Arrange apple on vegetables. Cover and simmer about 3 minutes or just until apple is tender. Sprinkle with parsley.
Nutrition Facts : Calories 215, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 4 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
APPLE STUFFED PORK ROAST
This is an adopted recipe. Winnipeg *Mel* served this to us and I thought it was great so when it came up for adoption, I snagged it. Original introduction>>> "Delicious Apple Stuffed Pork Roast. Pretty simple too."
Provided by Pamela
Categories Pork
Time 2h
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- With a knife sharpener, poke a hole through the roast to make a tunnel.
- Then take a knife and cut through until the hole is wide enough to stuff.
- In a large bowl, mix together apple juice and brown sugar.
- Place roast in bowl and turn a few times.
- Let sit in fridge fat side up for about an hour.
- In the meantime, peel and dice apples.
- Start making stuffing, adding apples and raisins before adding the stuffing mix so they get soft.
- Let apple stuffing cool while the pork in in the fridge.
- Preheat oven to 350°F .
- Line a roasting pan with heavy duty foil.
- Remove pork from fridge and Pour some of the marinade into the foil lined pan.
- Just enough to coat the bottom.
- Discard the rest.
- Start stuffing the roast.
- It's easiest to use your hands.
- Make sure you stuff it way down so you don't forget the middle.
- Bake about 20 minutes per pound - 170 degrees using a meat thermometer.
- Remove from oven and let stand 10 minutes.
- Carve 1 1/2 inches wide.
APPLE-STUFFED PORK ROAST
Make and share this Apple-Stuffed Pork Roast recipe from Food.com.
Provided by AZPARZYCH
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- For stuffing, stir together the chopped apple, bread crumbs, celery, raisins, walnuts, green onion, and nutmeg.
- Stir in 1 tablespoon of the apple juice or 1 tablespoon apple cider.
- To butterfly the pork tenderloin, make a single lengthwise cut down the center of one narrow edge of the meat, cutting to within 1/2-inch of the other side. Spread the meat open.
- Place knife in the "v" of the first cut.
- Cut horizontally to the cut surface and away from the first cut to within 1/2-inch of the other side of the meat.
- Repeat on the opposite side of the "v".
- Spread these sections open.
- Cover meat with clear plastic wrap.
- Pound with a meat mallet to 1/2-inch thickness.
- Spread stuffing over meat.
- Roll up from one of the short sides.
- Tie with string to secure.
- Brush with some of the remaining 1 tablespoon apple juice.
- Place meat on a rack in a shallow roasting pan.
- Roast, uncovered, in a 350 degree Fahrenheit oven for 1 to 1-1/4 hours or meat thermometer registers 170 degrees Fahrenheit; brush with the remaining 1 tablespoon apple juice or apple cider after 30 minutes.
- Meanwhile, in a small saucepan stir together the 1/2 cup apple juice or cider, cornstarch, and cinnamon.
- Cook and stir until thickened and bubbly.
- Cook and stir for 2 minutes more.
- Serve with roast.
- Makes 4 servings.
UNBELIEVABLE ROAST PORK WITH STUFFED APPLES AND PARSNIPS
Steps:
- Preheat your oven to 220C/425F/gas 7. Sometimes the fat in pork can be too thick and never goes crisp. So ask your butcher to score through the skin about 1cm/1/2 inch apart then remove it from the loin. You want to try to leave about 0.5cm/1/4 inch of fat on the loin, and score this across so it goes nice and crisp when you cook it. Season the skin well and place on a tray in the oven to start crackling - this will take around 15-20 minutes, depending on how moist the skin is. Remove when golden and crisp and put to one side. Meanwhile parboil your parsnips and red onions in boiling, salted water for about 5 minutes. In a pestle and mortar (or in a metal bowl using the end of a rolling pin) bash up the sage, allspice, nutmeg, garlic and orange zest with a good pinch of salt and pepper until you have a fine powder. Put the mixture into a bowl with your butter, then mix it all up well. Run a knife around the middle of each apple - this will stop them bursting when they cook. Remove the core with a peeler without piercing right through the apple (see picture opposite) and discard. Pack your flavoured butter into the cavity of each apple where the core was - any excess butter can be smeared all over the pork loin. Place the apples in the tray, butter side facing down, with the parboiled parsnips and red onions. Put the pork on top and place in the oven for 1 hour. After half an hour, take the tray out of the oven, remove the pork to a plate, and carefully toss the onion and parsnips in all the lovely cooking juices, trying not to disrupt the apples. Put the pork back on top and continue cooking for half an hour at 180?C/350F/gas 4 until nice and golden. When done, remove the pork from the oven and allow to rest for 5 minutes before slicing. Turn the oven off, but keep the veggies and crackling warm in the oven until you're ready to serve. Carve the pork and divide between your 6 plates with the veggies and an apple each.
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