Best 9 Roast Pork With Port Jus And Chipotle Glazed Apples Recipes

CHIPOTLE-GLAZED APPLES

Steps:

• Line baking sheet with waxed paper. Mix sugar and cinnamon in medium bowl. Toss 1/4 of apple slices with cinnamon-sugar mixture to coat. Heat 1 tablespoon oil with 1 teaspoon chipotle chilies in heavy medium skillet over medium-high heat. Add coated apple slices. Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes. Transfer apple slices to prepared sheet. Using paper towels, wipe skillet clean. Repeat with remaining apple slices, cinnamon-sugar mixture, oil and chipotle chilies in batches, wiping skillet clean between each batch. Serve warm or at room temperature. .

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 WITH CHIPOTLE-GLAZED APPLES

Steps:

• Brine pork. Rinse. (optional).
• MARINADE:.
• Mix first 4 ingredients and 1/2 cup of brown sugar in a small bowl.
• Rub spice mixture over pork.
• Place in large glass baking dish, cover, refrigerate overnight.
• Pre-heat oven to 375 degrees. Transfer roast to roasting pan. Reserve juices in the glass dish.
• Roast the pork until the internal temp reaches 155 degrees; about 1 hour and 45 minutes. Baste with pan juices every 30 minutes. Don't overcook.
• Let pork rest at least 10 minutes before slicing.
• Meanwhile: Make the CHIPOTLE-GLAZED APPLES.
• Line baking sheet with waxed paper.
• Mix sugar and cinnamon in med. bowl.
• Mix 1/4 apple slices with cinnamon-sugar mixture to coat.
• Heat 1 T. oil with 1 T. chipotle chilies in a heavy skillet over med-high heat.
• Add coated apple slices.
• Cook until coating caramelizes and apple slices are heated through, turning often, about 4 minutes.
• Transfer to baking sheet and repeat with remaining apples using 1 T. oil and 1 T. chipotles in remaining batches.
• Keep warm until serving time.
• Now for the PORT JUS:.
• Combine Port, shallots and remaining 1 T. brown sugar in a heavy saucepan.
• Boil until syrupy, about 25 minutes.
• Add both stocks and thyme.
• Boil until reduced to 1 1/4 cups, about 30- 45 minutes.
• Strain sauce in fine-mesh strainer.
• Return to saucepan.
• Mix any pan drippings from the pork roast into the sauce (don't scrape the bottom of the roasting pan).
• Add butter, whisk until melted.
• Season with salt and pepper.
• SERVING THE PLATE:.
• Cut pork into 1/4" slices.
• Divide among 6 plates.
• Spoon Chipotle-Apples alongside the pork.
• Spoon sauce over and around pork slices.

PORK ROAST WITH APPLE MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

EASY PORK ROAST IN APPLE JUICE

Steps:

• 1. Heat oven to 350 degrees.
• 2. On top of the stove with medium temperature, add oil to a dutch oven (with a lid) and add the diced onions and peppers. Sauté the vegetables for about 5 minutes until soft.
• 3. Rub the pork roast liberally with a pork seasoning mixture. (Or make a rub by mixing as desired: 1-2 Tbsps. brown sugar, and 1 tsp. salt, and 1/2 tsp. each paprika, cumin, onion powder, garlic powder, and 1/4 tsp. pepper, and a pinch of cayenne pepper.)
• 4. Set the roast with the rub on the sautéd onions and peppers. Add the apple juice.
• 5. Cover the dutch oven with the lid and put into the oven. Set the timer for 1 hour.
• 6. After an hour, check the liquid level. Add water if necessary to maintain the original liquid level. Turn the oven down to 275 degrees. Set the timer for one hour.
• 7. After the second hour, check the liquid level again and add water if necessary to maintain the original liquid level. Maintaining 275 degrees, roast for 1 more hour.
• 8. After the roast has been in the oven for 3 hours, remove the pot from the oven and allow to set for 15 - 30 minutes.
• 9. The roast is now ready to pull or slice: Remove any fat that is visible. Pull or slice and add meat to the cooking liquid for serving. (Or put roast and cooking liquid in a plastic container and refrigerate the roast whole in the cooking liquid and slice when cold. Discard any congealed fat.)
• 10. Note: I usually freeze serving sizes of sliced meat and cooking liquid. In the cooking liquid, this meat freezes and warms well!!
• 11. Serve warmed pork with teriyaki or barbecue sauce as desired.

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 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.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

APPLE-GLAZED PORK ROAST

Steps:

• Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
• In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
• Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.