Best Pork Loin With Apples And Mushrooms Recipes

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APPLE AND MUSHROOM STUFFED ROASTED PORK LOIN



Apple And Mushroom Stuffed Roasted Pork Loin image

Apple and mushroom stuffed roasted pork loin is a recipe that makes a great alternative to the usual ham around the holidays.

Provided by The Bossy Kitchen

Categories     Meat and Poultry

Time 2h

Number Of Ingredients 12

2.5 pounds(1 kg) pork loin
1 small red onion chopped
3.5 ounces(100g) mushrooms chopped small
1 teaspoon butter
1 medium apple peeled and chopped
1 slice of bread chopped or 3 tablespoons bread crumbs
1 lemon's zest
salt and pepper to your taste
1/2 teaspoon nutmeg
3 tablespoons olive oil
1 bay leaf
1 cup(250ml) water or broth

Steps:

  • Preheat the oven to 350F(180C).
  • In a medium pan, melt the butter and add the chopped onion, mushrooms, and apple.
  • Saute them for 2-3 minutes.
  • Add the bread or the bread crumbs and mix.
  • Season with salt, pepper, and nutmeg. Add the lemon zest.
  • Remove the pan from the stove and set it aside.
  • In the meantime, soak 6-7 toothpicks in water to prevent them from burning. Rinse the pork and pat dry.
  • Then, make a 1-inch-deep incision down the length of the loin; do not cut all the way through. Open the meat like a book, so the meat lies flat.
  • Cover the pork with plastic wrap and pound it with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. This will tenderize the meat and make it a bit easier to roll.
  • Spread the apple and mushroom mixture over the surface of the pork loin.
  • Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.
  • Meanwhile, preheat a large pan.
  • Brush the pork loin roll with olive oil and season with salt and pepper.
  • Place the meat in the pan and lightly brown all sides for 4-5 minutes.
  • Transfer the meat to a baking pan.
  • Deglaze the pan where you browned the meat with a cup of water or broth. Add salt and pepper to your taste and pour the sauce over the meat. Add the bay leaf to the sauce.
  • Roast the pork loin for about 1 hour at 350F(180C) or until the temperature inside the thickest part of the meat is 155F(68C).
  • Remove from the oven and let it rest for a few minutes.
  • Slice and serve with your favorite vegetables.

Nutrition Facts : Calories 130 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 158 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

PORK ROAST WITH APPLE-MUSHROOM SAUCE



Pork Roast with Apple-Mushroom Sauce image

The smooth sauce combines two old recipes from my extensive collection and pairs perfectly with tender pork slices. This is a terrific entree for special dinner parties.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 13

1 teaspoon dried thyme
1/4 teaspoon pepper
1 boneless pork loin roast (3 pounds)
3 small tart apples, cut into eighths
12 ounces fresh mushrooms, sliced
1/4 teaspoon salt, divided
1/2 cup apple cider
1 cup chicken broth
1 cup heavy whipping cream
1 teaspoon brown sugar
2 tablespoons cornstarch
1/4 cup cold water
Fresh thyme sprigs, optional

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.

Nutrition Facts :

ROAST PORK LOIN WITH APPLES



Roast Pork Loin with Apples image

Feed a crowd with Food Network Kitchen's Roast Pork Loin with Apples recipe. The flavor comes from apple cider, apple cider vinegar and fresh apples.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin, trimmed and tied
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, such as Cortland or Rome peeled, cored and cut into 8 slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.
  • Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. (See Cook's Note.)
  • Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
  • Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.
  • Cook's Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but be aware that this lean cut will not be as moist at the higher temperature.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

PORK LOIN WITH APPLES AND MUSHROOMS



Pork Loin With Apples and Mushrooms image

Tender pork slices combined with apples and a creamy mushroom sauce. A beautiful entree for a dinner party.

Provided by gailanng

Categories     Pork

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 11

1 boneless pork loin, trimmed (about 2 lbs)
1/2-1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup apple cider
2 tablespoons dry white vermouth or 2 tablespoons very dry white wine
1 cup chicken broth
1 cup whipping cream
3 tablespoons butter, divided
3 small tart apples, peeled, cored and cut into eighths
3/4 lb mushroom, fresh, sliced

Steps:

  • Preheat oven 450 degrees.
  • Sprinkle roast with seasonings and place in a lightly greased 13 x 9 inch baking pan. Bake 20 minutes then reduce to 325 degrees; continue to bake 1 hour or until meat thermometer reaches 160 degrees. Remove roast to platter; let stand for 10 minutes before slicing.
  • Place same baking pan over medium heat; add apple cider and scrape bottom of pan. Add vermouth, broth and whipping cream. Bring to boil; cook 15 minutes, stirring often. Remove from heat.
  • Melt 1 1/2 tablespoons butter in large skillet; add apples and saute until golden, turning once; remove from pan. Should the apples taste too tart, add sugar as needed.
  • Melt remaining 1 1/2 tablespoons butter in same pan; add mushrooms and cook until tender. Stir in cream mixture; heat through.
  • Serve sliced pork, apples wedges and mushrooms with cream.

Nutrition Facts : Calories 175.9, Fat 15.7, SaturatedFat 9.7, Cholesterol 52.2, Sodium 212.6, Carbohydrate 7.9, Fiber 1.4, Sugar 5, Protein 2.7

ROAST PORK TENDERLOIN WITH APPLE MUSHROOM CREAM SAUCE



Roast Pork Tenderloin With Apple Mushroom Cream Sauce image

This is easy and yummy. Serve with salad, boiled potato and a veggie. Earthy with a tangy sweetness.

Provided by DaleB

Categories     Pork

Time 3h

Yield 3-4 serving(s)

Number Of Ingredients 16

2 -3 lbs pork tenderloin
6 tablespoons colivita olive oil
2 tablespoons golden boy mushroom soy sauce
1 tablespoon Lea & Perrins Worcestershire Sauce
2 garlic cloves (minced)
1 medium onion (diced)
2 teaspoons ground black pepper
1 teaspoon non-iodized kosher salt
1/2 teaspoon ginger powder
1/2 teaspoon rolled sage
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 pinch celery seed
12 ounces 100% apple juice
12 ounces whole milk
1 (4 ounce) can mushroom pieces

Steps:

  • For the Tenderloin: Set out Tenderloin in a zip-lock bag so to be at room temperature when marinade is ready.
  • Marinade: In a small sauté pan add 2 Tbsp olive oil. Sauté garlic till golden, add 1/2 of the diced onion; sauté till clear.
  • Turn the heat up a bit and add the sage, marjoram, thyme, ginger and celery seed; sauté till you just smell the spices coming out (about a minute).
  • Remove from heat. Mix in woy and Worcestershire wauce.
  • Take tenderloin and add marinade to bag. Force out air and seal.
  • After about an hour massage the marinade into the meat. Have fun; pound on it with your fist, squeeze it as you wish for about 5 minutes. At 2 hours do it again. It will feel tenderized and will have taken on the color of the spices by now. Don't beat it up so much that it starts to come apart (just close)! While the meat is getting tasty in the bag make the sauce.
  • For the Sauce: In a sauté pan add 2 Tbsp olive oil. Add the rest of the onion, the mushroom pieces and the salt and pepper. Sauté till onions clear (about 10 minutes).
  • Stir in apple juice and milk. Reduce to your desired thickness. You can add more milk and juice as you go if you wish. Go Slow so you don't have to keep stirring it too often.
  • Roasting the Tenderloin: Preheat oven to 350°F.
  • On Med-High add 2 Tbsp olive oil to a sauté pan. Just when the oil smokes take the tenderloin and sear all sides as quickly as possible till just golden brown.
  • Remove to a baking dish and roast for 40-45 minutes. Remove from oven and let stand for 10 minutes.
  • Pour heated sauce over Tenderloin. Slice and serve.

Nutrition Facts : Calories 814.2, Fat 47.6, SaturatedFat 11.7, Cholesterol 211.5, Sodium 841.2, Carbohydrate 27.4, Fiber 1.6, Sugar 22.2, Protein 67.9

PORK TENDERLOIN WITH MUSHROOMS



Pork Tenderloin with Mushrooms image

Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (about 1 pound each)
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup thinly sliced celery
2 tablespoons all-purpose flour
1/2 cup chicken broth
Hot wild rice or noodles, optional

Steps:

  • In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

Nutrition Facts :

PORK LOIN, APPLES, AND SAUERKRAUT



Pork Loin, Apples, and Sauerkraut image

Pork and sauerkraut is the traditional New Year's Day meal here in Pennsylvania Dutch Land. This is my rendition of that holiday meal. I usually serve it with mashed potatoes and applesauce.

Provided by Kehl Berry

Categories     Meat and Poultry Recipes     Pork

Time 2h45m

Yield 8

Number Of Ingredients 11

3 (32 ounce) packages sauerkraut, drained
2 Granny Smith apples, sliced
½ large onion, coarsely chopped
1 tablespoon caraway seeds
1 cup apple cider, divided
¼ cup brown sugar
1 tablespoon Thai seasoning
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 (5 pound) boneless pork loin roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.
  • Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl; rub onto the top and bottom of the roast.
  • Make an indentation in the center of the sauerkraut mixture and place the seasoned roast in the indentation. Pour the remaining apple cider around the roast.
  • Bake in the preheated oven for 1 hour; baste roast with juices. Continue baking roast, basting every 30 minutes, until cooked through, 2 1/2 to 3 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 371.7 calories, Carbohydrate 32.1 g, Cholesterol 99.2 mg, Fat 11.7 g, Fiber 10.2 g, Protein 36.4 g, SaturatedFat 3.6 g, Sodium 2606.8 mg, Sugar 19.8 g

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