ROASTED APPLES AND ONIONS RECIPES

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HOW TO MAKE A JUICY PORK ROAST WITH APPLES AND ONIONS - KITCHN



How To Make a Juicy Pork Roast with Apples and Onions - Kitchn image

Provided by Patty Catalano

Categories     Main dish    Dinner    Meat dish

Total Time 0S

Yield 8

Number Of Ingredients 21

1 (3- to 4-pound) boneless pork loin roast
4 cloves garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tart-sweet medium apples, such as Honeycrisp or Pink Lady, quartered
1 large onion, cut into eighths
2 tablespoons unsalted butter, cut into small pieces
2 fresh rosemary sprigs
2 fresh sage sprigs
1/4 cup maple syrup
1 medium Granny Smith apple, cored and quartered
1/2 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 small garlic clove, grated
3/4 teaspoon finely chopped fresh mint leaves
3/4 teapsoon finely chopped fresh sage leaves
1/2 teaspoon finely chopped fresh parsley leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 cup olive oil

Steps:

  • Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 400°F.
  • Make garlic paste. Cut off the stem end of the garlic cloves. Coarsely chop the garlic, then sprinkle with the salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle the pepper over the paste.
  • Trim the silverskin from the pork loin and rub with garlic paste. Trim the silverskin off of the pork loin, but leave the fat cap intact. Rub the garlic paste evenly over all sides of the pork loin. Set aside at room temperature for 30 minutes or refrigerate for up to 1 day.
  • Brown the pork loin on all sides. Heat the oil in a 10- to 12-inch cast iron pan or stainless steel straight-sided skillet over medium-high heat until shimmering. Add the pork and sear on all sides until it's deep golden-brown and easily releases from the pan, 4 to 6 minutes per side. Once all 4 sides have browned, transfer the pork loin to a plate.
  • Add the butter, onion, apples, and herbs to the pan. Turn off the heat, but keep the skillet on the stove. Scatter the apples, onion, butter, rosemary, and sage around the pan. Drizzle with the maple syrup.
  • Return the pork loin and any juices to the pan. Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any accumulated juices from the plate.
  • Roast the pork loin for 1 hour. Roast the pork loin until an instant-read thermometer inserted into the thickest part of the pork reads 145°F, about 1 hour. Meanwhile, make the green apple sauce.
  • Make the green apple sauce while the pork roasts. Place the Granny Smith apple, lemon zest, lemon juice, garlic, mint, sage, parsley, rosemary, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, 12 to 14 pulses, scraping down the sides of the bowl when necessary. Drizzle in the olive oil and pulse again until incorporated.
  • Rest the pork loin for 20 minutes. Remove the pan from the oven and transfer the pork to a clean cutting board. Let the pork loin rest for 20 minutes.
  • Slice the pork loin and serve with onion, apples, pan sauce, and green apple sauce. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings and the green apple sauce.

Nutrition Facts : SaturatedFatContent 6.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 19.9 g, SugarContent 13.6 g, ServingSize Serves 8, ProteinContent 36.4 g, FatContent 27.4 g, Calories 472 cal, SodiumContent 611.7 mg, FiberContent 3.1 g, CholesterolContent 0 mg

PORK ROAST WITH APPLES AND ONIONS - THE PIONEER WOMAN



Pork Roast with Apples and Onions - The Pioneer Woman image

Pork roast. Apples.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 8 servings

Number Of Ingredients 15

Pork
3 tbsp. Olive Oil
1 whole Pork Shoulder Roast (also Called Pork Butt)
Salt And Pepper, to taste
4 c. Apple Juice
1 c. Beef Stock
3 whole Apples, Cored And Cut Into Wedges
3 whole Medium Onions, Sliced
1 whole Bay Leaf
Wild Rice
2 1/2 c. Wild Rice
4 c. Water
3 c. Chicken Stock
1/2 stick 4 Tablespoons Butter
1/2 c. Chopped Pecans

Steps:

  • OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)Toward the end of the cooking time, make the rice: melt butter in a medium saucepan. Add pecans and saute for a couple of minutes. Add wild rice and liquid, then bring to a boil. Reduce heat to low, cover, and cook until all liquid is cooked out.When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice. (Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!)

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HOW TO MAKE A JUICY PORK ROAST WITH APPLES AND ONIONS - KITCHN
From thekitchn.com
Reviews 4.3
Total Time 0S
Category Main dish, Dinner, Meat dish
Cuisine United states
Calories 472 cal per serving
  • Slice the pork loin and serve with onion, apples, pan sauce, and green apple sauce. Slice the pork loin crosswise into 3/4-inch-thick slices. Serve the sliced pork with the onion and apple pieces. Drizzle with some of the pan drippings and the green apple sauce.
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