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 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 Allrecipes Member
Time 45m
Yield 2
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 degrees F for 40-45 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 59.3 g, Cholesterol 109.2 mg, Fat 16 g, Fiber 3.6 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 634.2 mg, Sugar 19.5 g
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.
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
ZESTY AUTUMN PORK STEW
Zesty pork stew packed with veggies - perfect for a hearty dinner that can be ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
Nutrition Facts : Calories 240, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 30 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
PORK BRAISED WITH AUTUMN VEGETABLES
Categories Mustard Onion Braise Pork Tenderloin Parsnip Butternut Squash Fall Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt butter in large deep skillet over medium-high heat. Add pork; brown on all sides, about 5 minutes total. Add parsnips, squash, onions, broth, and thyme; bring to boil. Reduce heat to medium-low. Cover and simmer until pork is just cooked through, about 10 minutes. Transfer pork to plate and tent with foil to keep warm.
- Continue simmering, uncovered, until vegetables are tender and liquid is slightly reduced, about 5 minutes longer. Stir mustard into sauce. Season to taste with salt and pepper. Cut pork diagonally into 1/2-inch-thick slices and serve with sauce and vegetables.
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- Pork Tenderloin with Turmeric, Squash, and Collard Greens Salad. One butternut squash gets used in two ways—raw and roasted—in this fall weeknight dinner.
- Cider-Brined, Mustard-Glazed Pork Loin. With an apple cider brine and maple-mustard glaze, this pork loin has all the flavors of a classic ham. Get This Recipe.
- Redeye-Glazed Pork Tenderloin with Black-Eyed Peas. Here, red-eye gravy transforms into a sophisticated sweet-and-sour glaze with some help from sorghum syrup and a touch of apple cider vinegar.
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- Pork Loin Braised in Milk. A bath of milk goes a long way to tenderize the pork loin in this Italian technique. The sauce breaks down into golden brown curds, but if you prefer a perfectly smooth sauce, you can whip it in a blender.
- Rolled Pork Loin Roast Stuffed With Olives and Herbs. You can roast a pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it looks way more magical.
- Weeknight Porchetta. Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. Get This Recipe.
- Mustard-Crusted Pork Loin With Apple–Cabbage Slaw. A tangy, cooked cabbage-and-apple slaw puts a new spin on the traditional pork-and-apple pairing. Get This Recipe.
- Prosciutto-Wrapped Pork Loin with Roasted Apples. The roast can be stuffed at least a full day before you intend to roast it. For ease of preparation, ask the butcher to butterfly the pork loin for you.
- Pork Tenderloin with Pomegranate Sauce. This elegant pork dish, and its accompanying tart sauce, comes together in just about 30 minutes. Get This Recipe.
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