Pork Roast With Caramelized Apple Salad With Maytag Blue And Spicy Orange Vinaigrette Recipes

Steps:

• Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat., Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Steps:

• Preheat the oven to 325°F (165°C).
• Season the pork with the salt and pepper.
• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the pork and brown well on all sides, 3 to 4 minutes per side.
• Remove the pork and add the onion wedges to the pot. Cook for a few minutes, letting them get a little color but being careful not to let them burn.
• Return the pork to the pot, placing it on the bed of onions. Add the cider and 1 cup (235 ml) water and bring to a simmer, then wedge the apple pieces under the meat among the onions. Toss in the thyme.
• Cover and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender, shreds easily, and is a deep brown color; the apples will have caramelized.

Steps:

• Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
• Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

Steps:

• 2 hours before the party:
• Core and slice the apples. If you¿re not using immediately, squeeze lemon juice on them to prevent discoloration.
• When your guests have arrived:
• Wash and roughly tear the frisee into a salad bowl. Add the apples. Drizzle with olive oil, the juice of 1 lemon, 1 tablespoon of the honey, salt and pepper. Set aside
• Divide the pizza dough into 4 sections. On a floured board, stretch and roll the dough into thin disks with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the flattened dough with olive oil and place onto a very hot, preheated outdoor grill. (this can be done indoors on a cast iron stovetop grill pan. Set the burners to medium, medium-high and make sure to preheat the pan.) When you see bubbles rise to the surface, flip the dough. It should be slightly browned on the bottom.
• Put 1 tablespoon of the honey and 1-ounce of blue cheese, to taste, on the top of the crust. Close down your grill and wait for the cheese to melt. When it is nice and gooey, take it off the grill and top with the cool salad and apples. Repeat with remaining dough and ingredients. Fold it over, eat and enjoy.

Steps:

• Preheat the oven to 350 degrees F. Take the pork out of the refrigerator 45 minutes before you are ready to roast to allow the pork to come to temperature.
• Place the pork into a roasting pan fitted with a rack or onto a baking sheet, fat side up, and season with salt and pepper. Put in the oven and roast for 1 hour. Meanwhile, make the glaze.
• In a saucepan over medium-high heat, bring the apple juice to a boil and reduce it by half, about 10 minutes. Whisk in the brown sugar, soy sauce, Worcestershire sauce, and mustard and simmer until thickened, another 5 to 7 minutes.
• After the pork has roasted for 1 hour, start brushing it with the glaze every 15 minutes. Cook until the roast reaches an internal temperature of 150 degrees F, about 2 hours total cook time. Remove from the oven, give it another coating of glaze, and let it rest, uncovered, for 15 minutes before carving. (Reserve 1 cup of the meat for the Round 2 Recipe Pork Hash).

Steps:

• For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste. For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste. For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

Steps:

• For the Vinaigrette:.
• Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
• Place reduce orange juice, vinegar, onion, jalapeno and ancho chili powdeer in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified.
• Add honey and the salt and pepper to taste.
• For the Apple Salad:.
• Heat 3/4 cup of the spicy Orange vinaigrette in a medium saute pan, over medium high heat. Add the apples, cut-side down and saute until golden brown. Turn over and saute until just cooked trough, 1 to 2 minutes.
• Place the water cress and fresee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinagirettte, season with salt and pepper and divide among 4 plates.
• Arrange 2 apple quarters on each plate, garanish with walnuts and feta cheese and drizzle with some of the remaining vinaigrette.