Best 3 Hoisin Barbecued Pork Loins With Apple Recipes

HOISIN BARBECUED PORK LOINS WITH APPLE

Steps:

• Mix all the ingredients except the Lemon Juice, Water and apple.
• Divide mixture in two, put one half aside.
• Put half of the mixture in a sealable bag with Pork Loins and let it marinate for 3 hours (You can do less but I like the flavor to really permeate the meat) but do have at least an hour.
• Broil (or BBQ) the pork loins using the marinade mixture from the bag to baste.
• Cook on low to medium heat about 8 mins either side so that the meat is properly cooked but the outside does not burn.
• The loins will turn brown because of the marinade and this is OK but dont let it burn or it could taste bitter.
• Peel your half apple and cut out the core so that you just have the flesh of the apple and dice it into small chunks.
• Take the half of the mixture you put aside and add the water, diced apple and lemon juice.
• Put the contents in a small pan and warm up on the stove top prior to serving.
• You can let it reduce and thicken or leave as is, according to taste.
• Just before serving you can drizzle some of the warmed sauce over the pork loins or serve in a gravy boat or sauce jug on the side.

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.

PORK, APPLE, AND GINGER STIR-FRY WITH HOISIN SAUCE

Steps:

• Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
• Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
• Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.