How To make Apple Glazed Pork Roast
4 lb Pork Loin Roast
trimmed
1/4 c Apple juice :
non-sweet
Salt & pepper to taste 3 tbsp Brown sugar
6 Apples -- quartered
1 tsp Ground ginger
Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low setting for 10-12 hours or until done.
How To make Apple Glazed Pork Roast's Videos
Apple Juice Pork Tenderloin
Easy apple juice marinated brown sugar pork and apple slices.
Balsamic Roasted Pork Loin - 4 Ingredients
Balsamic roasted pork loin involves a delicious combination of pork loin, balsamic vinegar, olive oil, and steak seasoning. It sounds simple but the outcome is delicious. Serve it up with some mashed potatoes or rice and your dinner guests will never leave.
Give it a try and let us know what you think.
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Apricot Glazed Pork Loin
This pork loin roast recipe may be simple, but it still has plenty of flavor! Make this recipe tonight or save it to impress dinner guests.
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Ingredients
4 lb pork loin roast (See Note 1)
8 large red potatoes, quartered
1 large white onion, sliced
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp olive oil
Apricot Glaze
3/4 cup apricot jam (See Note 2)
1/2 cup firmly packed brown sugar
1/2 cup dijon mustard
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp salt
Instructions
Preheat oven to 350°F. Mix all glaze ingredients in a bowl and set aside.
Pat pork loin roast dry with paper towel and season with salt and pepper.
Add potatoes and onion to 13x9 baking dish. Season with salt and pepper. Drizzle olive oil over and top with pork loin roast, fat side up.
Brush glaze on pork loin and roast uncovered at 350°F at 20 min/per pound. Baste several times while roasting. Pull from oven when internal temperature reaches 145°F and it will reach the desired 150°F while resting 10 minutes before slicing.
Note
1. We will be cooking a pork loin roast - Not to be confused with the thinner pork tenderloin. 3-4 lb pork loin roast at 350°F at 20 min/per pound. Feel free to brine prior to cooking if desired. Here is my go to Pork Brine recipe:
2. Feel free to substitute with peach or orange marmalade, both work well.
3. This glaze makes 1 3/4 cups total. Perfect for this pork loin roast or a chicken, but double glaze ingredients if basting a ham.
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Apple-Cinnamon Pork Loin Roast
Full Recipe:
This slow cooker pork roast recipe is amazingly simple, and yet so delicious! It's perfect for any day of the week. The sweetness of the apple and honey matches nicely with the onion and pork. Give it a shot and see for yourself!
Slow Cooker: Apple Cider Glazed Pork Roast
Grab the full recipe & details here:
Pork Pot Roast with Cider & Apples from Real Life Recipes
This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
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Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
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