ROAST APPLES RECIPE RECIPES

SLOW COOKER CIDER PORK ROAST RECIPE | ALLRECIPES

Slow Cooker Cider Pork Roast Recipe | Allrecipes image

Apple cider, vegetables, and spices make this pork roast very tender and full of flavor! Serve with mashed potatoes.

Provided by GoodLookinCooking

Categories Pork Roast

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 7 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 large onion, roughly chopped
1 apple, peeled and roughly chopped
3 cloves garlic
2 cups apple cider
1 ½ cups water
salt, or to taste
½ teaspoon ground black pepper, or to taste
½ teaspoon ground ginger
¼ cup all-purpose flour
1 (3 pound) pork loin roast
2 teaspoons vegetable oil
1 stalk celery, roughly chopped
4 large carrots, roughly chopped

Steps:

Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

Nutrition Facts : Calories 235 calories, CarbohydrateContent 19.5 g, CholesterolContent 59.7 mg, FatContent 7.9 g, FiberContent 2 g, ProteinContent 20.9 g, SaturatedFatContent 2.3 g, SodiumContent 508.7 mg, SugarContent 11.6 g

ROAST PORK LOIN RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Roast Pork Loin Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
Kosher salt and freshly ground pepper
2 tablespoons whole-grain mustard
2 tablespoons cider vinegar
4 cups low-sodium chicken broth
2 cups all-purpose flour
2 tablespoons whole-grain mustard
1 large turnip, peeled and cut into 3/4-inch pieces
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
4 large carrots, sliced
8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
Kosher salt and freshly ground pepper
1 tablespoon baking powder
1 cup heavy cream
1 bunch fresh parsley, chopped

Steps:

Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
Prep Time: 30 minutes
Cook Time: 1 hour

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