The Ultimate Roast Pork Loin with Apples Recipe
Are you looking for a delicious and easy roast pork loin recipe? Look no further! This recipe features apples, which add a delicious sweetness and sweetness to the dish. It's perfect for a special occasion or just a simple dinner. try this delicious roast pork loin for yourself today!
The Ultimate Roast Pork Loin with Apples Recipe
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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!
Pork Loin Roast with Maple Glaze, Apples and Cranberries
#entertainingwithbeth #CookingChannel #PorkLoinRoast
Pork Loin Roast with Maple Glaze, Apples and Cranberries is one of my favorite pork loin recipes. It's succulent and flavorful thanks to an easy pork brine recipe you can make the day before serving. The pork is seared in a skillet on the cooktop to lock in the flavor and then finishes off in the oven roasting with the sticky maple glaze, apples, and cranberries. The result is a delicious syrupy sauce that pairs beautifully with the pork!
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PRODUCTS SEEN IN THIS VIDEO:
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PORK LOIN ROAST WITH MAPLE GLAZE,
APPLES AND CRANBERRIES
Serves 8-10
*Print Recipe on Blog*
INGREDIENTS:
4 lbs (18g) boneless pork loin roast
For Pork Brine Recipe:
1 cup hot water
1/3 cup kosher salt
1/3 cup brown sugar
7 cups (1680 ml) of cold water
1 tbsp (15ml) black peppercorns
1 tbsp (15ml) fennel seeds
3 garlic cloves, smashed
1 bay leaf
4 sprigs rosemary
freshly cracked pepper
2 tbsp (30ml) vegetable oil
For Apples and Cranberries:
5 cups (750g) gala apples, peeled cored and sliced into wedges
1 ½ cups (350ml) hard cider or ½ cup (110ml) of white wine and 1 cup (240ml) chicken broth or 1 ½ cups (350ml) chicken broth
1 ½ cups (225g) of fresh cranberries
¼ tsp (1.25ml) ground cloves
8-10 peels of a navel orange created with a vegetable peeler (save orange for juice for glaze)
For Glaze:
½ cup (120ml) maple syrup
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) soy sauce
2 cloves garlic, minced
1 tbsp (15ml) fresh orange juice
¼ cup (45g) brown sugar
2 tsp (10ml) apple cider vinegar
¼ tsp (1.25ml) ground cloves
2 tbsp (30ml) of freshly minced rosemary
For Finishing Sauce:
½ tsp (2.5ml) Worcestershire sauce
1 tbsp (15ml) Dijon Mustard
METHOD:
The Day Before: Create the Brine and Brine the Pork
In a small sauce pan add 1 cup of water and the salt and the sugar. Simmer until sugar and salt is dissolved.
Pour this mixture into a large 5 quart Dutch oven. Add then 7 cups of very cold water (to cool the brine down) then add the peppercorns, fennel seeds, garlic, bay leaf and rosemary. Place lid on the Dutch oven and place in refrigerator until the brine is completely chilled. At least 30 minutes. The brine must not be warm at all before adding the pork otherwise it will start to “cook” the pork before you are ready!
Then place the pork loin roast in the Dutch oven, making sure the brine is covering it completely, add a cup more water if needed or cover with a plate, instead of the lid, to push the pork down. Refrigerate at least 12 hours, but 24 hours is even better! Pork can brine up to 2 days.
To Prepare the Pork:
Remove the pork loin and rinse it well of the brine. Transfer the pork to a casserole dish. Then drain the brine through a fine mesh sieve to catch all the peppercorns, fennel seeds etc. Discard the solids, and pour the brine solution down the drain.
Pat the pork loin dry with paper towel. Then season with freshly cracked pepper.
Then prepare the glaze by adding all ingredients into a small pitcher or bowl and set aside.
Then in a large oven-safe skillet, heat the vegetable oil. Sear the pork loin, fat side down first, and then continue with other sides and ends. Sear until golden brown. Then transfer the pork loin to a large casserole dish or plate to rest.
Deglaze the skillet with the hard apple cider (or wine, or broth) until reduced slightly. Then add the apples, the cranberries, orange peels and sprinkle with the cloves and stir to combine and form a single layer. Place the pork loin on top of the fruit.
Brush the loin with 1/3 of the glaze, reserving the rest for basting.
Place skillet in a 375F oven for 30-40 minutes, basting with the glaze every 10 minutes. At the final 10 minutes, pour the remaining glaze on top of the pork, allowing it to spill down into the fruit.
Take the pork out of the oven when it reaches 145F with a meat thermometer. Remove the pork from the skillet and allow it to rest on a carving board, covered loosely with foil. The pork will then come up to 150F which is the perfect internal temperature for serving.
Then place the skillet back on the cooktop. Whisk in the Worcestershire sauce and mustard and then set on a medium high flame to reduce the sauce until syrupy and thickened.
Transfer sauce to a large platter, creating a bed of sauce, carve half of the pork into ¼ inch slices, place the loin on the fruit with the slices, splayed out from it.
Garnish platter with fresh rosemary and 2 mandarin oranges cut in half with a few whole cloves pierced into the center of the orange.
Bourbon Glazed PORK LOIN Sous Vide! No experiment just THE BEST PORK LOIN EVER!
This glazed pork loin came out perfect! The combination of cooking it sous vide and making an amazing bourbon glaze for this pork loin was the best ever. I started off by using a 6lbs pork loin which I got in my local supermarket. The pork loin was some what lean but I could tell it was fresh. The pork loin was so good that I did not have to trim it at all it was ready to go right from the store.
I put my on rub together with another rub I had purchased from the store, it was just perfect. This rub was so good that we all ended up wanting more from this awesome cook. Not to mention the glaze which I pour it over the pork loin in the mid of the searing process. I used the searzall for searing together with another torch to keep things nice and fast. It really came out amazing and I hope you guys really enjoy this recipe.
HOW TO COOK BOURBON PORK LOIN SOUS VIDE
I cooked it for 10hrs @ (140°F / 60°C)
* for this cook I used the Sous Vide Supreme. Please use this link to learn more.
* INGREDIENTS * I used for this sous vide cook.
HOW TO MAKE BOURBON PORK LOIN SOUS VIDE
I used an 6 lbs. pork loin
BOURBON PORK LOIN RUB
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Chipotle Powder
1/2 tsp Cinnamon Powder
1/2 tsp Cumin Powder
1 tbs Brown Sugar Bourbon
1 tbs Brown Sugar
BOURBON GLAZE FOR PORK LOING
5 tbs Brown Sugar
1 lbs Butter
1 Cup Bourbon of you choice
HOW TO MAKE THE BEST PORK LOIN SOUS VIDE OF YOUR LIFE!
Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-)
* You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you.
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Supreme:
Sous Vide Container:
Sous Vide Container Cover:
Sealer:
Sealing Bags:
Little Sous Vide Weight:
Mini Weight:
Mini Hook Clips:
Large Clips:
Rib Rack:
Stainless Steel Searing Circle Grate:
Grate Inside Container: (mine is 10x15)
Sous Vide Rack System: (Choose the right size for you)
* TORCH SET UP *
Torch:
Searzall (Heating Lamp):
Touch Gas:
* SEARING GRATES *
Searing Grates:
Round Elevated Grate:
* KNIVES *
LIPAVI Damascus Chefs Knife:
LIPAVI Damascus Santoku:
Chef's Knife :
Chef's Knife Japanese:
Sushi Knife:
Butcher's Knife:
Long Carving Knife:
Electric Knife Battery:
* SMOKER AND GRILL *
Smoker:
Wood Pellets:
Charcoal Grill:
Weber Griddle 1/2 Moon:
Cast Iron Griddle Round:
Heat Resistant Glove:
* OTHERS *
Blender:
Cutting & Serving Board:
Color Prep Board:
Granite Cutting Board:
Food Grade Gloves:
Bundt Cake Glass Pan:
Glass Mason Jars 8 Oz.:
Glass Mason Jars 4 Oz.:
Glass 7 Cup with Lid Container Kit:
Tongs Tweezers:
* VIDEO EQUIPMENT *
Camera:
Cam Mic:
Tripod & Fluid Head:
Voice Over Mic:
Acoustic Isolation:
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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