Best Maple Pork And Apples Recipes

MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS

Steps:

• For brine:
• Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
• Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
• For vegetables and breadcrumbs:
• Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
• Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
• Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
• Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
• Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
• Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
• What to drink:
• Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).

ROASTED PORK TENDERLOIN AND MAPLE GLAZED APPLES

Steps:

• Preheat oven to 425 degrees.
• Combine 1/2 teaspoon salt, pepperand 1/4 teaspoon cinnamon, and rub over the trimmed pork tenderloins.
• Heat a large ovenproof skillet over medium-high heat.
• Add 1 tablespoon olive oil, add pork and saute 4 minutes on each side.
• Remove pork, and reduce heat.
• Melt butter, and add the peeled, granny smith apples, and shallot to pan, and saute for 1 minute.
• Stir in maple syrup, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon, and cook 4 minutes, and stir.
• Return roast to pan, and roast at 425 degrees for 12 minutes or until a thermometer reaches 145 degrees.
• Remove pork from pan, and let stand 5 minutes.
• Slice pork, and serve with apples.

MAPLE PORK AND APPLES

Steps:

• Sprinkle chops with salt and pepper. In skillet melt butter over medium heat; add chops. Brown for 2 minutes, turning once. Reduce heat to medium-low. Add carrots, apple, and maple syrup. Cover; simmer for 8 minutes or until desired doneness.
• Using slotted spoon, transfer chops, carrots, and apples to platter; bring syrup mixture to boiling. Boil gently, uncovered, 1 to 2 minutes or until thickened. Pour over chops.

MAPLE PORK AND APPLES

Steps:

• Sprinkle chops with salt and pepper.
• In skillet melt butter over medium heat; add chops.
• Brown for 2 minutes, turning once.
• Reduce heat to medium-low.
• Add carrots, apple, and maple syrup.
• Cover; simmer for 8 minutes or until desired doneness.
• Using slotted spoon, transfer chops, carrots, and apples to platter.
• Bring syrup mixture to boiling.
• Boil gently, uncovered, 1 to 2 minutes or until thickened.
• Pour over chops.

MAPLE-GLAZED PORK CHOPS WITH PECANS AND APPLES

Steps:

• Whisk together first 4 ingredients in a medium bowl.
• Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed. Arrange pecans in an even layer on wax paper; let cool. Coarsely chop, and set aside.
• Sprinkle pork chops evenly with 3/4 teaspoon salt and pepper; brush with 1 tablespoon olive oil.
• Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with 1/2 cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.) Transfer to serving platter. Cover and keep warm.
• Sprinkle apple slices evenly with 1/2 teaspoon salt; brush with remaining 1 tablespoon oil.
• Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with 1/4 cup syrup mixture.
• Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger. Serve with grilled apples.

MAPLE SUGAR GLAZED PORK WITH BAKED APPLES AND THYME

Steps:

• Put the chops & apple halves into a large buttered ovenproof dish - along side each other, it does not matter if they fit snugly.
• Mix the maple syrup, sugar, mustard and cider together to make a thickish, sludgy syrupy, paste and spread over the top of the chops & apples.
• Allow to rest/marinade at room temperature for about 30 minutes.
• Preheat the oven to 2250C/450F/Gas 6.
• Sprinkle the chopped onion over the top of the chops and apples, and place several sprigs of fresh thyme on top.
• Season well with freshly ground pepper and sea salt.
• Bake for about 45 to 60 minutes, or until chops are and apples are cooked, soft and golden brown and glazed. (Cooking time depends on the thickness ans size of the chops).
• You can flash the chops and apples under a grill to achieve a deeper and stickier glaze.
• Serve each person with one chop, one-half of apple and some of the juices and the glaze. Garnish with some fresh thyme.