Apple Juice Pork Loin Recipes

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.

Steps:

• To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Grill the pork with the grill lid closed, turning several times, until an instant-read
• thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

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.

Steps:

• Preheat oven to 475°.
• Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
• Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
• Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
• Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
• When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
• Sprinkle with the flour; continue to cook 1 minute.
• Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
• Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
• Discard thyme stems, then stir in the chopped chives.
• To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

Steps:

• Preheat oven to 450°.
• Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally.
• Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly.
• Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
• Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat.
• Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat.
• Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
• Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine.
• Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
• Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes.
• Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
• Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil.
• Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into 1/2-inch- thick slices, and serve with sauce.

Steps:

• Preheat oven to 435 degrees F.
• Tie pork roast with kitchen string at 1 1/2 inch intervals and season with salt and pepper and rub with oil.
• In a bowl, combine lemon, onion, sugar and 1 tablespoon oil; season with salt and pepper.
• In a large baking dish, place pork on one side and arrange lemon and onion mixture in a single layer on the other side.
• Roast until pork registers 150 degrees on an internal meat thermometer, about 30 minutes.
• Tent pork roast with aluminum foil and remove lemon mixture and chop.
• In a medium bowl, combine apple juice and raisins; microwave 1 minute.
• Stir in chopped lemon mixture, apple, vinegar, and remaining 1 tablespoon oil into apple juice; season with salt and pepper.
• Remove string and slice pork thin.
• Serve with relish.

Steps:

• Combine ingredients in a plastic bag or bowl.
• Marinade pork chops in refrigerator (anywhere from an hour to overnight).
• Grill over direct medium heat for 10-12 minutes, turning once.
• Serve with rice (if desired).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the pork loins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
• Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork roasts from the oven, and spread with apple butter mixture.
• Cover, and return to the oven for 2 hours, or until fork-tender.