Roast Pork With Cider Gravy Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)
• Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; boil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.
• To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees F, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.

Steps:

• Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
• In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
• Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
• Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!

Steps:

• Preheat the oven to 300 degrees F.
• Sprinkle the pork really well with salt, pepper and paprika. Tie the pork with kitchen twine (or you can purchase it tied from the butcher). Set a roasting rack inside of a roasting pan and place the pork on the rack. Roast for 3 hours, basting periodically.
• After 3 hours remove the pork from the oven and gently lift the rack off the pan. Scatter the carrots, potatoes, onions and garlic in an even layer and season with salt and pepper. Place the rack and pork back on top of the vegetables and continue to roast until the vegetables are caramelized and the pork is tender and yielding, another 2 to 3 hours.
• Remove from the oven and allow the pork to rest for 15 minutes while you make the pan gravy.
• Remove the vegetables to your serving platter and place the pan over the stove-top burner on medium heat. Add the flour and stir to combine with the fat. Gradually stir in the stock, being sure to scrape the bottom of the pan for brown bits. Bring to a simmer so the gravy can fully thicken, and then stir in the parsley. Serve the pork with lots of vegetables and the pan gravy on and around.

Steps:

• If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn't salt the pork earlier salt the skin now.
• Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don't have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.
• Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.
• Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

Steps:

• Heat oven to 240C/220C fan/gas 9. Pat the pork all over with kitchen paper. Lightly rub all over with oil and sprinkle liberally with salt. Cook for 20 mins, turn down the oven to 190C/170C fan/gas 5, then cook for 30 mins per 500g (about 2 hrs). Remove from the tin, place on a serving plate and loosely cover with foil.
• Pour off excess fat from the tin. Add stock to the tin, then stir to incorporate meat juices and sticky bits at the bottom. Pour through a sieve into a small pan. Add mustard, honey and thyme, plus juices from the resting meat. Stir and simmer for 5 mins until starting to turn syrupy. Serve alongside the pork.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Steps:

• Make pork:
• Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
• Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
• Make gravy:
• Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
• Carve roast between bones to separate chops. Serve with stuffing and gravy.

Steps:

• Preheat the oven to 450 degrees F.
• For the pork: Mix together the mustard and apple cider and brush all sides of the pork loin and ribs with the mixture. Liberally sprinkle the pork loin and ribs with the smoked paprika, 1 tablespoon salt and 2 tablespoons cracked black pepper. Add some oil to a cast-iron skillet or roasting pan, then place the rack of ribs, curved-side down, in the skillet and place the loin, fat-side up, on top of the ribs. Roast until the internal temperature of the loin reaches 145 degrees F, about 30 minutes.
• While the pork begins to roast, cut the carrots, parsnips, potatoes and turnips into wedges using an oblique cut: Place a vegetable on a cutting board and hold your knife at a 45-degree angle to the vegetable. Cutting roughly 1-inch slices on the diagonal, roll the vegetable a quarter turn toward you each time you make a cut so you're cutting point to point until the vegetable is completely cut. Add the carrots, parsnips, potatoes, turnips, garlic and thyme to the skillet with the pork roast. Drizzle with some olive oil and sprinkle with salt and pepper. Return the skillet to the oven and continue to cook until the loin reaches 145 degrees F.
• Transfer the pork loin to a cutting board to rest and tent with foil. Return the skillet to the oven and cook until the ribs and vegetables are cooked through, about 30 minutes.
• Remove the skillet from the oven, transfer the vegetables to a platter and transfer the ribs to a cutting board.
• For the pan gravy: Heat the same skillet over medium heat. Add the flour and whisk until it absorbs the fat in the skillet. Slowly whisk in the cider and 1 cup water and bring to a simmer, whisking constantly to smooth out any lumps, until the sauce thickens slightly, about 2 minutes. Stir in the parsley and set aside.
• Cut the rack of ribs into individual ribs and scatter over the roasted vegetables. Slice the pork loin and shingle onto the platter. Spoon the pan gravy over the top and serve.