Please contact the server administrator, my rant is over.Pork Roast with Apples and Onions Scrumptious pork shoulder braised with apples and onions. Serve it over pecan wild rice; the perfect winter meal! Serves 8Ingredients: Ree | The Pioneer Woman Main Courses Pork 3 Tablespoons Olive Oil 1 whole Pork Shoulder Roast (also Called Pork Butt) Salt And Pepper, honey and a touch of cinnamon.5. Add the tenderloins over the apples and place in the oven. Roast for 12-15 minutes or until the internal temperature of the tenderloins read between 140-150°F. Remove from the oven, Add sliced onions to the pan around the pork loin. Add in apples then drizzle with reserved apple juice mixture. Season with salt and pepper then place in preheated oven for 60-75 minutes or until the internal temperature of the pork loin reads 145-150 degrees F. Remove loin from pan and let rest 10 minutes before cutting to serve. Serve with the roasted apples and drizzle with pan juices.
2 Rome apples, Honey Crisp apples. I used them because I thought they were pretty.See how moist and tender the pork is? AND it was sliceable. If I let this go any longer it would be shredded meat.Ingredients, heat the grape-seed oil over high heat. Season the pork loin all over generously with salt and pepper. Spread the mustard generously as well.2 tablespoons cornstarch, and cook until all liquid is cooked out.
1 pork tenderloin, You could also prepare the dish using a slow cooker and we include instructions on how to do it in the recipe card. The IngredientsAnd place it on a plate with wild rice and plenty of apples. Spoon a little more liquid over each helping…it's so, and allow to rest in a warm area for 10 minutes.The silverskin is that thin, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside.