Best Harvest Pork Roast Recipes

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

HEAVENLY HARVEST PORK ROAST RECIPE - (3.6/5)

Steps:

• Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into 4 1/2-quart CROCK-POT® slow cooker. Blend salt, garlic salt, steak seasoning and pepper in small mixing bowl. Rub mixture over roast. Place roast in CROCK-POT® slow cooker. Turn roast to cover with juice mixture. Top roast with pear and orange slices. Cover; cook on HIGH 6 to 8 hours or until tender. Serve with juice and fruit slices. Tip Unless you have a 5-, 6-, or 7-quart CROCK-POT® slow cooker, cut any roast larger than 2 1/2 pounds in half so it cooks completely.

AUTUMN HARVEST'S BEST PORK ROAST

Steps:

• Rub pork loin with pepper and salt to taste.
• Brown sides in frying pan.
• Line apples on the bottom of a crockpot.
• Lay pork loin on top of apples.
• Whisk the remaining ingredients together and pour over pork loin and apples.
• Cover and cook on low for 6-8 hours.
• *Note:I use Livingston's Chablis Blanc which is about$4.00 a bottle in the grocery store. However, Beringer's Chenin Blanc or a nice German white wine (like Reisling) would be lovely as well.
• **Note:I use my mom's homemade peach jam. If you use plain peach jam be sure to add 1/2 tsp cinnamon and a pinch of ground clove for a wonderful flavor.

HARVEST TIME PORK ROAST

Steps:

• Heat oven to 325°F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
• In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
• Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155°F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160°F.

HARVEST PORK ROAST

Steps:

• In a large resealable plastic bag, combine apple juice concentrate, maple syrup, cider vinegar, olive oil, Worcestershire sauce, salt, cinnamon and black pepper. Add pork roast and marinate at least 3 hours or overnight, turning occasionally.
• Heat oven to 400 degrees . Remove pork from plastic bag and reserve marinade. Roast at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees and roast an additional 40 to 45 minutes, until internal temperature reaches 140 degrees . Place on a serving patter and tent with foil. Allow to rest for 10 minutes.
• Meanwhile, heat broiler to high. In a bowl, combine butter, maple syrup and cinnamon. Place apple slices on a large broiler pan and brush with butter mixture. Broil about 4 minutes per side, turning once, until tender, brushing occasionally with butter mixture.
• Place marinade in a small saucepan and bring to a simmer. Combine cornstarch with 1 tbsp water; stir into saucepan and simmer for 1 minute.
• To serve, slice pork and serve with apples and sauce.