Best 8 Apple Pecan Roasted Pork Recipes

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

PECAN-CRUSTED PORK CHOPS WITH APPLES

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Nut Crust: Stir all ingredients together in a small bowl; set aside.
• 3. Pork Chops: Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook for 2 to 3 minutes, or until browned. Turn over and cook for an additional 2 to 3 minutes. Transfer to a baking sheet. Top each pork chop with reserved crust. Bake for 15 to 20 minutes or until nut crust browns and pork reaches an internal temperature of 145 degrees F.
• 4. Meanwhile, cook the Granny Smith apple slices with the honey in the pan where the pork chops were cooked over medium heat. Stir occasionally, until tender, 5-8 minutes. Stir in the lemon juice, set aside.
• 5. Arrange the pork chops on a platter on top of the apples. Serve immediately.

APPLE PECAN ROASTED PORK

Steps:

• 1. Place the pork roast in a large resealable plastic bag; add apple cider (or juice) and 1 tsp. salt. Seal bag and turn to coat. Refrigerate for 4 hours or overnight.
• 2. Spread the pecans on a plate. Drain pork, discarding marinade. In a small bowl, mix honey and mustard; rub over pork. Roll pork in pecans, patting to help nuts adhere.
• 3. Transfer to a greased 13x9-inch baking pan. Bake in a preheated 425-degree oven for one hour. Let stand 10 minutes before slicing. Cut into slices and season with salt to taste.

PETE'S CHUNKY APPLE PECAN DRESSING FOR TURKEY OR PORK

Steps:

• Preheat the oven to 300 degrees F.
• Arrange the cubed bread on baking sheets lined with parchment paper and toast in the oven for 15 to 20 minutes, or until very dry - but not burnt! Set aside in a very large bowl to cool.
• Raise the oven temperature to 325 degrees F.
• In a large skillet over a medium/high flame melt the butter and add the oil. Add the onions and celery and toss to coat, sweating the veggies for 5 minutes, stirring constantly. Add the apples and toss to coat, saute for 4 to 5 minutes until the onions and celery are almost limp. Add the cooked apples and veggies to the dried bread and season with sage, basil, salt, pepper and fresh parsley. Toss the mixture with your fingers to incorporate well.
• In the same pan you fried the veggies in mix up the turkey broth and heat along with the white wine, or cider, until it just barely simmers. Pour the liquid into the bread/veggie mixture and toss with 2 wooden spoons. Scrape the dressing into 1 large, or 2 smaller flat casserole dishes, (9 by 13 by 2-inch), that have been sprayed with nonstick. Season each casserole with a little more salt and pepper. Sprinkle the chopped pecans evenly over both casseroles and cover with foil. Bake for 15 minutes, covered, then remove the foil and bake an additional 10 minutes to brown the top. Serve with mashed potatoes and sliced turkey.

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.

CROWN ROAST OF PORK WITH APPLE STUFFING

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
• Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
• Make roast:
• Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
• Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
• Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
• Make pan sauce:
• Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
• Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
• Remove all foil from roast and carve into chops by cutting between ribs.

APPLE PECAN PORK CHOPS

Steps:

• Heat oil a large skillet over medium-high heat. Season chops with salt and pepper. Fry chops in oil for approximately 7-10 until done. Remove chops from pan. Cover with foil to keep warm, set aside.
• Add apples and butter to the same skillet. Cook for a few minutes on low to medium heat. Add brown sugar, cinnamon and nutmeg. Add chicken broth and brandy. Cover and cook until apples are just tender. Add cream and salt and pepper to taste. Cook for another minute or two.
• You can add more broth or a little water if sauce is too thick. Remove apples with a slotted spoon and arrange on top of chops. Sprinkle with pecans and chopped parsley.

PORK CROWN ROAST WITH APPLE-PECAN STUFFING

Steps:

• Heat oven to 350ºF.
• Season meat with 1/2 tsp. pepper. Place on rack in shallow pan. Bake 2 to 2-1/2 hours or until 145ºF. Remove from oven. Cover with foil; let stand 10 min.
• Meanwhile, bring water, 1-1/2 cups apple juice, raisins and butter to boil in large saucepan. Stir in stuffing mixes, apples and nuts; cover. Remove from heat. Let stand 5 min. Fluff with fork; spoon into center of meat. Spoon any remaining stuffing into serving bowl. Cover meat and remaining stuffing to keep warm until ready to serve.
• Remove 2 Tbsp. pan drippings; place in medium saucepan. Whisk in flour and mustard; cook on medium heat 1 min., stirring constantly. Stir in remaining apple juice and pepper; cook and stir 3 min. or until mixture comes to boil and thickens. Stir in parsley.
• Cut meat into 1-rib portions. Serve with stuffing and apple gravy.