Best 3 Roast Pork Apple Sauce Recipes

GINGERSNAP PORK LOIN ROAST WITH APPLES, CURRANTS, AND AN APPLE CIDER PAN REDUCTION SAUCE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Season pork roast with kosher salt and 1 1/2 teaspoons pepper.
• Process gingersnap cookies in a food processor to fine crumbs. Transfer crumbs to a plate or shallow bowl. Roll roast in crumbs to coat.
• Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until all sides are browned, 8 to 10 minutes. Transfer skillet with roast to the center rack of the oven.
• Roast pork in the preheated oven until it is slightly pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove roast to a serving platter and cover with foil.
• Pour apple cider and chicken stock into the same skillet used to cook the pork roast and bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add apple slices and currants; simmer until sauce reduces to 1/2 cup, 5 to 10 minutes. Stir butter into apple mixture until butter is completely melted and incorporated, about 1 minute more. Season sauce with salt and pepper to taste.
• Slice pork roast into 1/2-inch thick slices and pour apple currant sauce over the top.

PORK ROAST WITH APPLE-MUSHROOM SAUCE

Steps:

• Sprinkle thyme and pepper over roast and press into the meat. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 450° for 20 minutes. Reduce heat to 325°; bake 1-1/4 hours longer or until a thermometer reads 160°-170°. , Fifteen minutes before roast is done, saute apples in butter in a skillet until tender. Remove with a slotted spoon; cover and keep warm. Saute mushrooms in the same skillet until tender; set aside., Remove roast from oven; sprinkle with 1/8 teaspoon salt. Transfer to a serving platter; cover and keep warm. Pour cider into baking pan; stir to loosen browned bits. Transfer to a saucepan; add broth, cream, brown sugar and remaining salt. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring frequently. Add mushrooms and heat though. , To serve, garnish roast with apples and thyme springs if desired. Serve with mushroom sauce.

ROAST PORK & APPLE SAUCE

Steps:

• 1. PREHEAT OVEN: 500 degrees. PORK - Score the rind of the pork with 3/4 inch intervals. Rub in some oil & plenty of salt to make crispy crackling.
• 2. Place the pork, rind side up, on a rack in a large baking pan. Add a little water to the dish -- this will prevent the meat from drying out. Roast for 30 minutes, or until rind turns golden & begins to crackle & bubble. Reduce the heat to 350 degrees. Roast for 2 hours 40 minutes (20 minutes per pound). The juices should run clear when the the pork is pierced with a fork. DO NOT COVER THE PORK or the crackling will soften. Leave in a warm place for 10 minutes.
• 3. TO MAKE APPLESAUCE - Peel, core & chop the apples & place in a small pan with sugar, cloves, cinnamon stick & 1/2 cup water. Cover & simmer over low heat for 10 minutes, or until the apples are soft. Remove the cloves, cinnamon stick & mash the apples. Stir in the lemon juice to taste.
• 4. TO MAKE GRAVY - Drain off all except 2 Tbs. of the pan juices from the baking pan. Place on top of the stove over moderate heat, add the brandy & stir quickly to scrape up the bits from the bottom of the pan. Cook for 1 minute. Remove from the heat; stir in the flour & mix well. Return the pan to the heat & cook for 2 minutes, stirring. Gradually add the stock & apple juice & cook, stirring until the gravy boils & thickens. Season to taste with salt & pepper. Slice the pork & serve with the crackling, gravy & applesauce.