Best Garlic Apple Pork Roast Recipes

FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE

Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote image

Provided by Food Network

Time 3h20m

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 small head fennel with 2-inches fronds attached, coarsely chopped
1/2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh oregano
2 teaspoons fennel seeds
2 tablespoons chopped parsley
1 1/2 teaspoons coarsely ground white pepper
1 (4 1/2 pound) pork rib roast, tied
Coarse salt, to taste
Warm Quince and Apple Compote, recipe follows
2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)
2 large quince (about 3/4 pound)
2 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
Coarse salt, to taste

Steps:

In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

GARLIC-APPLE PORK ROAST

Garlic-Apple Pork Roast image

This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really complement the pork. It's especially good with steamed fresh asparagus and roasted red potatoes. -Jennifer Loos, Washington Boro, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 8h10m

Yield 12 servings.

Number Of Ingredients 7

Ingredients

1 boneless pork loin roast (3-1/2 to 4 pounds)
1 jar (12 ounces) apple jelly
1/2 cup water
2-1/2 teaspoons minced garlic
1 tablespoon dried parsley flakes
1 to 1-1/2 teaspoons seasoned salt
1 to 1-1/2 teaspoons pepper

Steps:

Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper. , Cover and cook on low until meat is tender, 8-10 hours. Let stand for 15 minutes before slicing. Serve with cooking juices if desired.

Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 165mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 26g protein.