AUTUMN PORK TENDERLOIN
Sized right for two, this rustic and comforting entree is treated to a combination of apples, raisins and nuts. "The fruited sauce adds great flavor," says Tiffany Anderson-Taylor of Gulfport, Florida. "I serve this often, and when I double it for guests, it's often greeted with cheers."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.
Nutrition Facts :
AUTUMN PORK ROAST
Although this main meal captures the fabulous flavor of fall, don't hesitate to serve it throughout the year. Your family will flock to the table when they smell this delicious roast. It's a hearty dish that makes everyday dinners more special.-Kathy Barbarek, Joliet, Illinois
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.
Nutrition Facts : Calories 359 calories, Fat 9g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 7g fiber), Protein 30g protein. Diabetic Exchanges
AUTUMN PORK ROAST
This pork roast is surrounded by onions and butternut squash, and baked in a savory and sweet sauce.
Provided by SJRJA
Categories Main Dish Recipes Roast Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
- Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
- Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving
Nutrition Facts : Calories 450.1 calories, Carbohydrate 29.8 g, Cholesterol 91.8 mg, Fat 21 g, Fiber 1.8 g, Protein 31.4 g, SaturatedFat 6.7 g, Sodium 288.6 mg, Sugar 22.3 g
AUTUMN PORK LOIN
Make and share this Autumn Pork Loin recipe from Food.com.
Provided by GingerlyJ
Categories One Dish Meal
Time 55m
Yield 3/4 pound, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks.
- 2.
- In shallow dish, stir together Bisquick® mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture.
- 3.
- Spray 10-inch skillet with Pam cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown.
- 4.
- Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.
Nutrition Facts : Calories 314.7, Fat 15.2, SaturatedFat 4.8, Cholesterol 51, Sodium 116.8, Carbohydrate 27.4, Fiber 2, Sugar 17.3, Protein 17.9
AUTUMN HARVEST'S BEST PORK ROAST
Pork, when cooked to perfection, is my favorite meat. I started serving this dish last fall when apples were being harvested and it was a huge hit. I like granny smith but many others will do just fine. Some people like to eat the apples with the pork. I prefer them just to flavor the meat and sauce.
Provided by MadCatKim
Categories Pork
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Rub pork loin with pepper and salt to taste.
- Brown sides in frying pan.
- Line apples on the bottom of a crockpot.
- Lay pork loin on top of apples.
- Whisk the remaining ingredients together and pour over pork loin and apples.
- Cover and cook on low for 6-8 hours.
- *Note:I use Livingston's Chablis Blanc which is about$4.00 a bottle in the grocery store. However, Beringer's Chenin Blanc or a nice German white wine (like Reisling) would be lovely as well.
- **Note:I use my mom's homemade peach jam. If you use plain peach jam be sure to add 1/2 tsp cinnamon and a pinch of ground clove for a wonderful flavor.
Nutrition Facts : Calories 550.2, Fat 21.5, SaturatedFat 7.4, Cholesterol 90.7, Sodium 81.8, Carbohydrate 55.2, Fiber 3.8, Sugar 41.7, Protein 30.6
AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY
Roast pork is one of our favorites, and apples go so well with it. The cider gravy I made up myself and used it on garlic mashed potatoes--this whole meal was served to a group of our local Vietnam Vets and they loved it!
Provided by TinyBubbles
Categories Pork
Time 1h45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
- Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
- Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
- Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
- Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
- Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
- Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
- Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.
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