Bone In Pork Roast With Apple Rhubarb Glaze Food

BONE-IN PORK ROAST WITH APPLE-RHUBARB GLAZE

Steps:

• Preheat an oven to 200 degrees F (95 degrees C). Place the pork onto a roasting rack, and rub all over with salt, black pepper, and sage.
• Slow roast the pork in the preheated oven until the pork is no longer pink near the bone, about 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• While the pork is cooking, melt the butter in a large pot over medium heat. Stir in the garlic, shallot, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the rhubarb, apple, brown sugar, vinegar, apple juice, and chicken stock. Bring to a boil over high heat, then reduce heat to medium, and simmer until the sauce has reduced to half of its original volume, about 30 minutes. Dissolve the cornstarch in the cold water, then stir into the simmering sauce. Continue to cook and stir until the sauce has thickened to the consistency of maple syrup.
• Once the pork has reached an internal temperature of 145 degrees F (63 degrees C), spoon enough rhubarb glaze over the pork roast to cover completely. Return the pork to the oven, and continue baking until the glaze has set, and the internal temperature has reached 160 degrees F (71 degrees C), about 20 minutes. Let rest 10 minutes before slicing. Serve with the remaining apple-rhubarb glaze.

PORK ROAST WITH APPLE MUSTARD GLAZE

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).

PORK ROAST WITH APPLE

Steps:

• Cut apple in half.
• Slice one half fairly thin and put on the bottom of a roaster.
• Place the pork roast on top of the sliced apples.
• Slice second half of apple thinly and put on top of the pork roast.
• Slice onion into rings and put on top and around the roast.
• Mix remaining ingredients and pour over the pork roast.
• Put pork roast into the oven at 325F.
• Every half hour or so baste the roast with the juices.
• Cook for as long as the roast is big.
• Take out and let rest approximately 15 minutes before cutting.

APPLE-GLAZED PORK LOIN

Steps:

• Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.

BONE-IN PORK ROAST WITH APPLES AND GREMOLATA

Steps:

• Let pork sit at room temperature 30 minutes. Preheat oven to 375 degrees. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add wine and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145 degrees, 1 to 1 1/4 hours. Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes.
• Make gremolata: In a small bowl, stir together parsley, rosemary, lemon zest and juice, and oil and season with salt and pepper. Cut roast into chops and serve with apples and gremolata.

RHUBARB GLAZED PORK ROAST

Steps:

• Place roast on a rack in a shallow roasting pan.
• Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
• For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
• Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
• Add enough water to equal 1 1/4 cup.
• Discard pulp.
• In the same saucepan stir together cornstarch and 2 Tbsp water.
• Stir in rhubarb liquid.
• Cook and stir over medium heat until thickened and bubbly.
• Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
• Heat through.
• Brush some of the glaze onto the meat for the last 30 minutes of roasting.
• Cover meat with foil; let stand 15 minutes before carving.
• Heat remaining glaze; serve with meat.

RHUBARB PORK ROAST

Steps:

• Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours. , Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast., Bake 45 minutes longer or until a thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing. , If desired, combine pan drippings and any remaining sauce; serve with the roast.

APPLE-GLAZED PORK ROAST

Steps:

• Heat oven to 375°F. Line roasting pan with foil; spray rack with cooking spray. Place pork on rack. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
• In medium microwavable bowl, microwave jelly uncovered on High about 1 minute or until melted. Stir in mustard and sage. Brush mixture on pork.
• In large bowl, place apples and onions. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with oil; toss to coat. Arrange apple mixture around pork.
• Roast uncovered 50 minutes to 1 hour or until meat thermometer inserted into center of pork reads 145°F. Cover loosely with foil; let stand at least 3 minutes. Slice pork; serve with apples and onions.

BONE-IN PORK ROAST

Steps:

• Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
• Leave the fat cap on for added moisture and flavor.
• Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
• Pour water in and dissolve the salt and brown sugar.
• Add peppercorns and a few thyme sprigs.
• Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
• Refrigerate (I surround with ice) for 6 hours.
• Remove pork from the brine and dry thoroughly with paper towels.
• Preheat oven to 400°F.
• Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
• Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
• Sear the pork, fat side down, until caramelized.
• Turn the roast to brown all sides, about 10 minutes.
• To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
• Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
• Remove the pork to a cutting board to rest while preparing the pan sauce.
• Discard the aromatic vegetables and set the pan on 2 burners over high heat.
• Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
• Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
• Serve.
• Enjoy!

CROCK POT APPLE-GLAZED PORK ROAST

Steps:

• Rub roast with salt and pepper.
• Brown pork roast under broiler to remove excess fat; drain well.
• Core and quarter apples.
• Place apple quarters in bottom of crock pot.
• 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 10 to 12 hours, until done.