Brined Roast Rack Of Pork With Apple Chutney And Sour Mash Sauce Recipes

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ROASTED RACK OF PORK

Provided by Tyler Florence

Categories     main-dish

Time 2h20m

Yield 2 to 4 servings

Number Of Ingredients 9



Roasted Rack of Pork image

Steps:

  • Preheat the oven to 325 degrees F. If you are short on time, you can cook the pork at temperatures up to 350 degrees F; however, slower and lower cooking results in more tender and juicy meat.
  • To prepare the pork for cooking, set the pork on a baking sheet and score the skin into a criss-cross pattern. Be sure to only score the fat and not deep enough to cut into the meat. Scoring exposes more fat to the heat, which results in more fat being rendered during cooking.
  • Bring the vinegar, sugar and 5 cups water to a boil in a saucepan; then add the baking soda and bring back up to a boil. Carefully pour the boiling liquid over the skin of the roast. Pat the skin dry and discard the liquid. Next, rub the grapeseed and olive oils all over the pork; then rub the pork with the rosemary and thyme. Sprinkle with salt and pepper.
  • Place the pork in a roasting pan and transfer to the oven. Cook, uncovered, until the internal temperature reaches 145 degrees F, about 1 1/2 hours.
  • When done, remove the pork from the pan and transfer it to a rack set over a baking sheet. Cover with vented foil and let rest for at least 15 minutes (the internal temp will increase by at least 5 or 10 degrees).

1 four-rib pork roast (approximately 3 pounds)
3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 tablespoons baking soda
2 tablespoons grapeseed oil
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
Sea salt and freshly ground black pepper

BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 31



Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter image

Steps:

  • For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
  • For the glaze:
  • Whisk all the glaze ingredients in a small bowl.
  • For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
  • Preheat oven to 425 degrees F.
  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

ROAST RACK OF PORK WITH CARAMELIZED MAPLE ONIONS

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 10



Roast Rack of Pork with Caramelized Maple Onions image

Steps:

  • Season both sides of rack with salt and pepper 20 minutes before cooking. Sear in heavy saute pan with olive oil until rack is well caramelized. Set aside.
  • Preheat oven to 350 degrees F. In same pan, add sliced onions, ginger, cinnamon, star anise and butter. Slowly cook until onions are well caramelized. Add maple sugar and cook for 2 minutes.
  • Deglaze with cider, adjust salt and pepper to taste and reduce until a glaze forms. Completely cover rack with half of onion compote. Transfer to roasting pan and place in oven. Cook at 20 minutes per pound or until internal temperature is 150 degrees F. Halfway through cooking time, pour over remaining half of onion compote. Remove from oven and let rest for 10 minutes before slicing. Discard the cinnamon stick and star anise.

1 (2-pound) pork rack with 4 bones attached
Salt and black pepper
2 ounces olive oil
3 yellow onions, sliced
1-inch fresh ginger, crushed
1/2 stick cinnamon
1 star anise
3 tablespoons sweet butter
4 tablespoons maple sugar
3 1/3 cups apple cider

BRINED PORK ROAST

Brining is a technique that is makes the roast more juicy, by making possible the accumulation of juices within the meat during cooking. The proportion of salt to water must be 1/3 to 1/2 cup per each 2 quarts of liquid (or 2/3 to 1 cup of salt per gallon), in order for this transformation to occur. The sugar balances the flavors; the herbs and spices have only a very subtle impact on the flavor of the finished dish. *Cooking time for roast is not included as this is determined by the size of the roast!

Provided by TishT

Categories     Pork

Time 12h5m

Yield 1 brine solution for roast

Number Of Ingredients 10



Brined Pork Roast image

Steps:

  • Combine all ingredients in a saucepan.
  • Bring to a boil, reduce heat, and simmer gently for 15 minutes.
  • Cool to room temperature.
  • Immerse pork roast of your choice in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.
  • Remove roast from brine, rinse, and pat dry with paper towels, and roast (on a rack or grill pan) according to your favorite recipe until a thermometer, inserted in the center of the roast, reads 155 degrees.
  • Allow the roast to rest for 20 minutes before carving.
  • (Roast may be coated with mustard, breadcrumbs or glaze of your choice before or during roasting, if desired.) NOTE: Smaller cuts of pork, such as pork tenderloins, may also be brined in this way- but should be immersed in the brine solution for proportionately less time, to avoid over-salting.

2 quarts water or 2 quarts apple juice
1/3 cup kosher salt (coarse grain)
1/4 cup granulated sugar or 1/4 cup brown sugar
1 teaspoon thyme
3 bay leaves
5 whole cloves
10 juniper berries, crushed (optional)
1 teaspoon anise seed
1 teaspoon black peppercorns, crushed
1 pork roast, any size

BRINED PORK LOIN ROAST

Since everyone seems to be doing the brining thing, I thought you all might like this roast. I got the recipe several years ago on the FoodTV network - can't remember which show. The low temp isn't a typo - it cooks at 250 degrees. The flavor and taste are exceptional. Great for a Sunday dinner with garlic mashed potatoes and Sauerkraut with Apples #53036 - this recipe came from the same show. Hope you enjoy - it's a favorite of ours.

Provided by DDW7976

Categories     Pork

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 11



Brined Pork Loin Roast image

Steps:

  • Bring water, salt and sugar to boil.
  • Add bay leaves, cloves, cinnamon stick, peppercorns and garlic.
  • Simmer 5 minutes.
  • Remove from heat and let cool to room temp.
  • Pour over pork roast and marinate a minimum of 8 hours or overnight.
  • Drain.
  • Pre-heat oven to 250 degrees.
  • Season meat with salt and pepper.
  • Place in a roasting pan with meat side down.
  • Drape bacon slices over the roast so the top and sides are covered with the bacon.
  • Bake in pre-heated oven until internal temperature of the meat is 140 degrees.
  • (Approx. 2 hours+ depending on roast size.) Let roast rest about 20 minutes before slicing.
  • I've found it easiest to cut with an electric knife with the meat down and ribs up- slicing between the rib bones.

Nutrition Facts : Calories 92.8, Fat 5.4, SaturatedFat 1.8, Cholesterol 8.2, Sodium 7187.8, Carbohydrate 9.8, Sugar 9.4, Protein 1.4

8 cups water
1/4 cup coarse salt
3 tablespoons sugar
3 bay leaves
2 whole cloves
1 cinnamon stick
2 teaspoons whole black peppercorns
1 clove garlic, smashed
7 rib pork loin roast (or whatever size your family needs)
salt and pepper, to taste.
6 -8 slices bacon (enough slices to cover the top of roast)

PORK ROAST WITH APPLE

I had a hankering to make a pork roast with apple and this is what I came up with. I hope you like it.

Provided by Bunsby

Categories     Pork

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Pork Roast With Apple image

Steps:

  • Cut apple in half.
  • Slice one half fairly thin and put on the bottom of a roaster.
  • Place the pork roast on top of the sliced apples.
  • Slice second half of apple thinly and put on top of the pork roast.
  • Slice onion into rings and put on top and around the roast.
  • Mix remaining ingredients and pour over the pork roast.
  • Put pork roast into the oven at 325F.
  • Every half hour or so baste the roast with the juices.
  • Cook for as long as the roast is big.
  • Take out and let rest approximately 15 minutes before cutting.

1 pork roast (any size)
1 apple
1 small onion
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 teaspoon honey
2 cloves garlic, chopped or minced
1/4 teaspoon dill

CIDER BRINED PORK ROAST

One of the best pork roasts I have had in a long time! One of my friends prepared this for a "girl's only weekend" and shared the recipe with us. Tender and so moist! Tastes like you fussed over but so easy to prepare! Be sure to allow at least eight or more hours (better overnight) for the roast to brine. I allowed 24 hours prep time for brining.

Provided by Groundhog Gal

Categories     Pork

Time P1DT1h

Yield 4-6 serving(s)

Number Of Ingredients 16



Cider Brined Pork Roast image

Steps:

  • In a medium saucepan, bring 2 cups cider, 1/3 cup salt, brown sugar, torn bay leaves, cloves and peppercorns to a boil. Remove from heat, stir in 2 cups each water and cider; cool to room temperature.
  • Place pork loin in a 2 gallon resealable plastic bag and pour cooled brine mixture over. Allow meat to brine, refrigerated for at least 8 hours or up to 1 day.
  • Preheat oven to 350°F Finely chop garlic, 1 sprig rosemary and remaining bay leaf. Add remaining salt and ground pepper; mash into a paste with the flat side of a knife.
  • Remove pork from brine (discard liquid), pat dry, and rub with garlic-herb mixture. Place in large roasting pan and scatter apples and onions around it. Break remaining rosemary sprig into 4 pieces, scatter atop apples and onions. Transfer pan to oven and roast meat until internal temperature reaches 160F, about 1 hour, 15 minutes. Transfer pork loin to serving platter with all but 4 pieces each apple and onion. Allow meat to rest 15 minutes before serving.
  • Meanwhile, place roasting pan with drippings, reserved onions and apples on stove top over medium heat and add remaining 1 cup cider plus 1 cup water. Cook, scraping browned bits from bottom of pan until liquid is hot, about 2 minutes. Strain mixture into bowl, pressing liquid from solids; set aside. Return roasting pan to stove top and melt butter over medium-high heat. Sprinkle in flour and whisk until golden brown. Whisk in reserved cider mixture and continue to whisk until gravy is smooth. Serve hot with pork roast.

Nutrition Facts : Calories 747.5, Fat 30.4, SaturatedFat 8.4, Cholesterol 196.7, Sodium 10196.1, Carbohydrate 57, Fiber 6.9, Sugar 40.3, Protein 62.6

5 cups apple cider
1/3 cup kosher salt, plus
1 teaspoon kosher salt
1/3 cup packed dark brown sugar
2 large fresh bay leaves, torn plus
1 bay leaf, for when roasting
5 whole cloves
1/2 teaspoon whole black peppercorn
1 (2 1/2 lb) center cut boneless pork loin roast
2 garlic cloves
2 sprigs fresh rosemary
1/2 teaspoon freshly ground pepper
4 gala apples or 4 other cooking apples, cored and quartered
3 medium yellow onions, quartered
2 tablespoons unsalted butter
2 tablespoons all purpose flour

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