Cranberry Apricot Pork Roast With Potatoes Recipes

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, covered, until fruit is softened, about 10 minutes. Cool., Preheat oven to 400°. Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic. Spread with fruit mixture to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string at 1-1/2-in. intervals., Line a shallow pan with heavy-duty foil. Place meat on a rack in prepared pan. Bake, uncovered, until a thermometer reads 145°, 30-35 minutes. Let stand 5-10 minutes before slicing.

Steps:

• If using the carrots, place them on the bottom of your slowcooker.
• Next, put the boneless pork roast in the slowcooker.
• In a small bowl, whisk together all remaining ingredients until well-blended.
• Pour sauce mixture over pork.
• Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

Steps:

• Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the fruit and any unabsorbed liquid with the almonds, shallot, butter, fennel seeds, 1/2 teaspoon salt, and pepper, to taste, until the fruit and nuts are coarsely chopped.
• With a boning knife or other long, thin knife, make a cut 3 inches across in the center of one end of the roast. Gently push and work the blade in and straight through the roast to the other end. (If your knife isn¿t long enough, make a cut at either end and work your way to the center, making sure that the cuts meet.) Insert the narrow end of a wooden spoon into the opening to widen it a bit all the way through. Push the stuffing into the loin, working first from 1 end and then the other, filling to the center.
• Preheat the oven to 350 degrees F.
• Pat the loin dry and season all over with salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the roast, holding the bones up so that the bottom gets well browned, then turn the roast to brown the meaty side, about 6 minutes total. Transfer the skillet to the oven and roast the pork meat side down for 30 minutes. Turn the roast over so it sits on the bones and roast until an instant-read thermometer inserted into the center of the meat registers 155 degrees F, about 1 hour more. Transfer the roast to a carving board, tent loosely with foil, and let it rest for 10 minutes before carving.
• Whisk the creme fraiche or sour cream with the mustard in a small bowl and season with salt and pepper, to taste. Slice roast between the bones to make individual chops, arrange them on a platter, and serve, passing the mustard sauce.
• Know-How: Roasting meat on the bone keeps meat moist and improves its flavor. Pan-searing before roasting is the way to get a great burnished crust on lean meats that would otherwise dry out if left to brown solely in the oven.

Steps:

• Combine salt and pepper; rub over the roast. Place roast, fat side up, on a rack in a greased roasting pan. Bake, uncovered, at 350° for 40 minutes. , Meanwhile, combine the cranberry sauce, orange juice and brown sugar in a saucepan; cook over medium heat until cranberry sauce is melted. Drizzle a fourth of the glaze over roast. , Bake 20 minutes longer; or until a thermometer reads 145°, basting frequently with remaining glaze. Let stand for 10 minutes before slicing. Warm remaining glaze; serve with roast.

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, combine preserves and broth; pour over roast. Cover and cook on low for 6-8 hours or until tender. Remove meat to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Steps:

• Place applesauce in a 6-qt. slow cooker. Top with sweet potatoes; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and brown sugar., Place pork chops over potatoes; sprinkle with remaining salt and pepper. Spoon cranberry sauce over pork. Cook, covered, on low 6-8 hours or until pork and sweet potatoes are tender.

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Place pork roast in a 5-qt. slow cooker. In a small bowl, mash cranberry sauce; stir in the sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast and keep warm. Skim fat from juices. Pour into a 2-cup measuring cup; add water if necessary to measure 2 cups. Pour into a small saucepan. Bring to a boil over medium-high heat. Combine cornstarch and cold water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Season with salt. Serve with sliced pork.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.