Slow Cooker: Apple Cider Glazed Pork Roast
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Roasted Pork Tenderloin with Apples and Squash
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With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!
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INGREDIENTS
- 3 pounds squash (1 large or 2 small)
- 2 pounds apples (4 large)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh sprigs of thyme
- 2 pounds pork tenderloin, cut into 1 pound pieces
- 2 tablespoons olive oil
SPICE BLEND
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cinnamon
PAN SAUCE
- 1/2 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
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INSTRUCTIONS
Preheat oven to 425 degrees.
Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
In a large 12-inch skillet, heat the olive oil over medium high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
Cut apples into quarters and remove core. After removing core, cut each quarter in half again.
When the squash is just beginning to become tender, remove from oven and add apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
Continue to roast until the apples are tender and the pork registers 145 degrees, about 20 minutes. Remove from oven and let rest for 10 minutes.
While resting, prepare pan sauce. Heat skillet over medium high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.
Apple Glazed Pork Roast
So juicy so sweet so delicious.
Slow Roasted Honey Glazed Pork
Here is what you'll need:
Ingredients:
1 1/2 lbs Baby Potatoes, red and/or yellow
8 Small Carrots, snapped in half
12-15 Pearl Onions, peeled & ends cut off
3 1/2 lb. Beef Chuck Roast
Salt, to taste
Pepper, to taste
1 Tbsp. Corn Starch
2 Tbsp. Water
2 Tbsp. Worcestershire Sauce
2 sprigs Rosemary
2 sprigs Thyme
Optional:
1 Baguette, cut into 5 inch pieces
Instructions:
In a slow cooker, add the potatoes, carrots and onions to make a base for the meat. Lay the chuck roast on top of the veggies and season with salt and pepper on both sides. (Wash your hands!) Mix cornstarch and water until well combined and pour close to the edge so it gets down to the veggies. Pour Worcestershire sauce directly on top of the meat. Cover with the slow cooker lid and cook on high for 5 hours. Place the rosemary and thyme sprigs on top of the meat and cook for 1 more hour. Remove rosemary and thyme. Using a fork, shred the meat and serve by itself with the veggies, or on top of bread for a sandwich! The juices from the bottom of the slow cooker make for an AMAZING dipping sauce! Enjoy!
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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!
How to Make Perfectly Crispy Crackling and Juicy Roast Pork
It’s almost winter down here in Australia, which means it’s the perfect time to cook up a big, juicy roast pork with an insanely crispy crackling. We’ll also whip up some delicious sides to go with it.
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Roast pork loin
- pork loin
- salt
- 1 tbsp peanut oil
Method
1. Score the pork skin every 1cm, just through the skin and into the fat - you don't want to score the muscle.
2. Tie the loin with butcher's string, this will help the loin to keep its shape and cook evenly.
3. Place the pork onto a tray with a rack under it and then cover the skin side of the pork with lots of salt. Put it into the fridge overnight, at a minimum, but 24 hours is better.
4. When ready to roast, preheat the oven to 230c.
5. Brush off all the salt and pat dry the skin with a paper towel. Then brush on a little oil to the skin, season the underside of the pork loin and also a little more on top before placing it into the oven at 230c for 30 minutes. After 30 minutes, turn the oven down to 180c and continue to cook until you reach an internal temp of 65c (150f).
6. Let the pork rest for at least 15 minutes before carving.
Red cabbage
- 1/2 head red cabbage, sliced thin
- 50g butter
- 1 cinnamon stick
- 1 star anise
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
Place everything in a large pot with a lid over medium-low heat and cook down, stirring often for 45 minutes or until the cabbage is tender.
Apple butter
- 4 Granny Smith apples
- 50g butter
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1 star anise
- 1 cinnamon stick
Place all the ingredients into a pot and over medium-low heat, cook down slowly for 1.5 hours.
Once cooked, puree and optionally add another knob of butter during this process.