Best Fruited Pork Recipes

FRUITED PORK CHOPS

Steps:

• Combine flour, oregano, salt, garlic powder and pepper in a shallow dish; coat chops, 1 at a time. In a nonstick skillet, brown the chops in olive oil on both sides. Transfer to a 5-qt. slow cooker., Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine the 3/4 cup pineapple juice with reserved pineapple juice. Stir in the water, brown sugar, onion and tomato paste; pour over chops. Sprinkle with raisins., Cover and cook on low until meat is tender, 4-5 hours. Stir in pineapple chunks. Cover and cook 15 minutes longer or until heated through.

SAUSAGES AND PORK CHOPS BAKED WITH FRUITED SAUERKRAUT

Steps:

• Place sauerkraut in large bowl. Fill bowl with enough cold water to cover; soak 30 minutes. Drain.
• Preheat oven to 350°F. Cook bacon in heavy large Dutch oven over medium-high heat until brown and almost crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add pork chops to Dutch oven; cook over medium-high heat until golden, about 6 minutes per side. Transfer to plate. Add sausages to Dutch oven; stir until golden, about 3 minutes. Transfer to plate with pork chops. Reduce heat to medium. Add onions and carrots to Dutch oven and sauté until tender, about 8 minutes.
• Add broth, wine, sauerkraut, and bacon to Dutch oven; stir to blend. Cover and bake 45 minutes.
• Mix apricots and prunes into sauerkraut. Arrange pork chops and sausages over sauerkraut. Cover Dutch oven; bake until chops are cooked through and most of liquid is absorbed, about 30 minutes. Serve hot, passing mustards separately.

FRUITED PORK TENDERLOIN

Steps:

• Place cranberries and apricots in a small bowl; add boiling water. Soak for 8 minutes; drain. In a small skillet, saute the onion in butter until tender. Remove from the heat. Stir in the pecans, cranberries and apricots., Make a lengthwise slit down the center of each tenderloin, cutting two-thirds of the way through the meat. Place on a greased rack in a broiler pan; open tenderloins so they lie flat. Sprinkle with salt and pepper. , Brush with half of the preserves; top with fruit mixture. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Drizzle with remaining preserves.

CROCK POT FRUITED PORK ROAST

Steps:

• Place onion in a 4- to 5-quart slow cooker. Place pork on onion; top with fruit. Mix remaining ingredients together in a separate bowl and pour over fruit, pork, and onion.
• Cover and cook on low heat setting for 7-9 hours or until pork is tender. Serve fruit mixture with pork.

FRUITED PORK ROAST/CROCK POT

Steps:

• Place potatoes in bottom of crock pot.
• Place seasoned roast on top of potatoes. (Seasoned with salt and pepper).
• Blend the rest of the ingredients and add to crock pot.
• Cook on low 5 1/2 to 6 1/2 hours.
• Pour 2 cups of liquid in sauce pan. Mix together 2 tbsp water and 2 tbsp corn starch. Add to liquid. Heat until thickened.
• Serve with roast and potatoes!

PORK CROWN ROAST WITH FRUITED STUFFING SUPREME

Steps:

• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
• About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-­quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
• Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
• Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.

FRUITED PORK TENDERLOIN SPINACH SALAD

Steps:

• Heat grill to medium heat.
• Brush meat with oil. Grill 20 min. or until done (145ºF), turning occasionally. Remove from grill; cover to keep warm.
• Add pineapple to grill; cook 4 min., turning after 2 min.
• Slice meat; cut pineapple into bite-size pieces.
• Cover platter with spinach; top with meat, pineapple, edamame, vegetables and nuts. Drizzle with dressing.

FRUITED PORK CHOPS

Steps:

• Place pork chops in a 9x13" pan.
• (Spray pan with cooking spray, if desired).
• Season with salt and pepper.
• Combine remaining ingredients, using orange juice to achieve desired moistness.
• Spread dressing evenly over pork chops.
• Bake uncovered at 350 for 1 hour.
• This can be made early in the day and refrigerated until cooking time.

CROCK POT FRUITED PORK LOIN ROAST

Steps:

• Ideal Slow Cooker Size: 3 to 4-Quart
• Grease the inside of your slow cooker.
• Place the onion slices in the slow cooker and set the pork on top.
• Sprinkle with salt and pepper.
• Top with the dried fruit.
• Stir together the apple juice and spices and pour over the fruit.
• Cover and cook on LOW for 6 to 8 hours or until pork is very tender.
• Slice thinly and serve topped with the dried fruit, onions and pan juices.

FRUITED PORK TENDERLOIN

Steps:

• PORK Butterfly tenderloin Season butterflied tenderloin with salt, pepper and garlic powder. Spread the apricot preserves over entire area. Place the pitted, half prunes down the center and close up the pork and secure. Place in oven pan seam-side down. Lightly coat meat with olive oil and place in a 400 degree oven. Bake until meat temp reaches 140 degrees about 20 minutes. Remove and let rest for ten minutes then slice in 1/2 inch slices. Add any pan juices to sauce(See below). Place in serving dish, pour sauce over and serve. SAUCE Bring 1 cup of water to boil add boullion cube and desolve. Add the port wine, salt & pepper to taste and bring to a boil. Lower heat and simmer for 5 minutes then add the cream. Stir until all combined. Server over pork.

FRUITED PORK CHOPS

Steps:

• Trim or slash fat along outer edges of chops to prevent curling while cooking. Lightly sprinkle with onion salt.Coat a large skillet with non-stick cooking spray. Over medium heat, lightly brown chops in 1 tablespoon melted butter, about 4 minutes on each side, adding more butter if needed.Meanwhile, place 3/4 cup of the plums, orange juice, honey, soy sauce, ginger, dry mustard, and hot pepper sauce in a blender container. Cover and blend until puréed. Pour over chops. Reduce heat to medium-low, cover, and cook 15 minutes or until tender, basting occasionally. Remove chops to a platter, cover, and keep warm.Increase heat to medium-high. Add remaining 1 1/2 cups plums. When plums are partially done, stir in a mixture of water and cornstarch. Cook and stir 1 to 2 minutes until thickened and fruit is just tender.To serve, spoon fruit and sauce over chops. Garnish with green onions if desired.Serve with fried rice, steamed snow peas, and vanilla ice cream.

FRUITED PORK

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a bowl, combine 1/2 cup water, salad dressing, soy sauce, vinegar and reserved pineapple juice; set aside. In a small bowl, combine cornstarch and remaining water until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in oil until no longer pink. Add the green pepper, onion and pineapple; stir-fry for 5 minutes or until vegetables begin to soften. Stir in salad dressing mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired.

FRUITED PORK PICANTE

Steps:

• Toss pork with taco seasoning mix. In a skillet sprayed with cooking spray, brown pork over medium heat. Add red pepper; cook for 1 minute. Add salsa and preserves; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pork is tender. Add peas; cook and stir over medium heat until tender. Serve over rice if desired.

FRUITED PORK ROAST, SCANDINAVIAN STYLE

Steps:

• Remove string from roast.
• Using a sharp knife, cut a pocket in the pork by making a deep slit in the loin, going to 1/2 inch of the 2 ends and 1 inch of the other side.
• Meanwhile, combine prunes, beer, and ginger in a saucepan, heat to boiling.
• Remove from heat, let stand 5 minute.
• Mix apple with lemon to prevent darkening.
• Drain prunes, reserving liquid; pat dry with paper towels.
• Combine prunes and apple.
• Pack fruit into pocket in pork.
• Tie roast with string at 1 - inch intervals.
• Place meat on rack in roasting pan.
• Roast meat at 350 degrees F for 2 - 2 1/2 hours, allowing 40 to 45 minutes per pound.
• Baste occasionally with liquid drained from prunes.
• Transfer meat to platter.
• Skim fat from cooking liquid.
• Deglaze roasting pan with a little water, add to cooking liquid.
• Add salt and enough additional water to measure two cups.
• Make a paste of flour and water, combine with cooking liquid and cook, stirring constantly until thickened.
• Serve in a sauce boat with sliced roast.

FRUITED SWEET-SOUR PORK

Steps:

• Preheat frying pan at 350 degrees; melt butter. Add pork and saute about 2 to 3 minutes or until meat is browned. Drain pineapple, reserving about 3/4 cup of syrup. Combine pineapple syrup, Russian dressing, water, cornstarch, soy sauce, vinegar, and salt; pour over meat and stir until thickened. Cover. Turn heat down to a low simmer. and simmer 30 minutes or until meat is fork tender. Add green pepper, onion and pineapple tidbits. Cover and cook 5 minutes. Serve over hot rice.