Devon Pork And Cider

DEVON PORK AND CIDER

based on a recipe from "the farmhouse kitchen" by dorothy sleightholme, a companion book to the bbc production of the same name.

Time: 80 minutes

Steps:

  • preheat oven to 325 degrees f
  • cut the meat into cubes
  • in a bowl , combine the flour , salt and pepper , and cinnamon
  • toss the cubed meat in the flour mixture
  • heat the butter and oil together in a large pan over medium temperature , and add the meat
  • gently brown on all sides , about 7 to 8 minutes
  • add all the chopped vegetables and other ingredients except for half and half and the parsley
  • transfer to an ovenproof dish
  • cover and bake at 325 degrees f for 60 minutes
  • just before serving stir in the cream
  • sprinkle with chopped parsley and serve


devon pork and cider image

Number Of Ingredients: 12

Ingredients:

  1. pork
  2. flour
  3. salt and pepper
  4. cinnamon
  5. cooking apples
  6. butter
  7. olive oil
  8. hard alcoholic cider
  9. celery
  10. onion
  11. half-and-half
  12. parsley


DEVON PORK AND CIDER

This is my mother-in-laws favorite meal at my home. We got this recipe in Cornwall. It is a typical Cornish recipe. Welsh cusine varies from region to region. I have been making this for over 40 years

Recipe From justapinch.com

Provided by Carole Davis

Time 1h30m

Steps:

  • 1. Cut the meat into cubes and toss in the flour. Heat the butter in a large pan and add the meat. Gently brown
  • 2. Add the apples, celery, onions, salt and pepper, cinnamon and cider to the pan. Transfer the mix to an ovenproof dish.
  • 3. Cook in moderate oven(350*F) for about 1 hour. Just beforw serving stir in cream and Sprinkle with chopped parsley. served with rice or potatoes. The Welsh potato version is called Dippy. However, I draw the line at eating sardines, I have substituted creamed herring. You can omit them entirely.
  • 4. Boil the potatoes and pilchards in cream until cooked, about 30 to 40 min. Cool slightly and serve


Devon Pork and Cider image

Number Of Ingredients: 15

Ingredients:

  • 1 lb pork filet(tenderloin}
  • 1/3 c flour
  • 1/2 stick butter
  • 4 small cooking apples, peeled, cored and chopped
  • 1 stalk(s) celery chopped
  • 3 shallots chopped(any kind of onion will do)
  • salt and pepper
  • 1 pinch cinnamon
  • 2 c sweet cider
  • 1/3 c cream
  • parsley
  • DIPPY
  • 1 lb potatoes
  • 1/2 lb pilchards (optional)
  • 1 c cream


CIDER PULLED PORK RECIPE BY TASTY

Here's what you need: pork shoulder, cider, salt, smoked paprika, dark muscovado sugar, pepper, coleslaw, BBQ sauce, brioche bun

Recipe From tasty.co

Provided by Tasty

Yield 4 servings

Steps:



Cider Pulled Pork Recipe by Tasty image

Number Of Ingredients: 9

Ingredients:

  • 4 lb pork shoulder
  • 1 cup cider
  • 2 teaspoons salt
  • 2 tablespoons smoked paprika
  • 2 tablespoons dark muscovado sugar
  • 1 tablespoon pepper
  • 1 coleslaw, to taste
  • 1 BBQ sauce, to taste
  • 1 brioche bun, to taste


CIDER-GLAZED PORK TENDERLOIN

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 4 servings.

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.


Cider-Glazed Pork Tenderloin image

Number Of Ingredients: 7

Ingredients:

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider or juice
  • 1/4 cup maple syrup
  • 2 tablespoons cider vinegar


CIDER PORK ROAST

Apple cider, dried cherries and fresh rosemary put the pizzazz in this pleasing pork roast. It's even more flavorful when drizzled with the sweet pan juices. -Terry Danner of Rochelle, Illinois

Recipe From tasteofhome.com

Provided by Taste of Home

Time 5h30m

Yield 6 servings.

Steps:

  • Sprinkle pork with salt and pepper. In a nonstick skillet coated with cooking spray, brown pork for about 4 minutes on each side. Pour 1 cup apple cider in a 3-qt. slow cooker. Place two sprigs rosemary in slow cooker; top with meat and remaining rosemary. Place cherries around roast. Cover and cook on low for 5-6 hours or until meat is tender. Remove meat; keep warm. , Strain cooking liquid; reserve liquid and transfer to a small saucepan. Stir in 3/4 cup cider; bring to a boil. Combine cornstarch and remaining cider until smooth. Gradually whisk into cider mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat.


Cider Pork Roast image

Number Of Ingredients: 7

Ingredients:

  • 1 boneless pork loin roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups apple cider or unsweetened apple juice, divided
  • 3 sprigs fresh rosemary
  • 1/2 cup dried cherries
  • 5 teaspoons cornstarch


CIDER-BRAISED PORK CHEEKS

You'll probably need to order pork cheeks from your butcher, but the resulting slow-cooked meaty goodness is so worth it. This is delicious served over buttery mashed potatoes with lots of the gravy.

Recipe From allrecipes.com

Provided by Chef John

Yield 4

Steps:

  • Season both sides of pork cheeks with salt and pepper. Sprinkle with flour and press it into the meat to coat thoroughly.
  • Heat clarified butter in a pan over medium-high heat. Sear meat on both sides until richly browned, adjusting heat lower if necessary. When cheeks are browned, reduce heat to medium. Transfer cheeks to a plate to rest.
  • Remove all but 2 tablespoons fat from the skillet. Add onions, carrots, and celery to skillet. Cook and stir until softened and sweet, seasoning with a pinch of salt. Add vinegar and stir to deglaze the pan. Pour in the cider and chicken stock. Bring to a simmer. Add sage and rosemary. Reduce heat to low and transfer cheeks back to pan. Cover. Cook until fork tender but not falling apart, 2 to 3 hours depending on the size of the pork cheeks. Transfer to a plate.
  • Bring liquid to a boil over high heat, skimming off fat as it rises to the surface. Reduce volume of liquid by about 60 to 70%. Sauce will start to thicken up. Taste for salt and season as needed. Transfer cheeks back to liquid. Continue to cook over medium-low heat until cheeks are heated through and tender and sauce is thick enough to coat cheeks.


Cider-Braised Pork Cheeks image

Number Of Ingredients: 12

Ingredients:

  • 8 (4 ounce) pork cheeks
  • salt and freshly ground black pepper to taste
  • ½ cup all-purpose flour for dredging, or as needed
  • 2 tablespoons clarified butter
  • 2 tablespoons apple cider vinegar
  • 2 cups hard apple cider
  • 2 cups homemade or low-sodium chicken broth
  • 1 teaspoon finely chopped fresh sage leaves
  • 1 teaspoon finely chopped fresh rosemary leaves
  • 1 small yellow onion, diced
  • 1 small carrot, diced
  • 1 rib celery, diced


DEVON PORKERS

Recipe From foodnetwork.com

Provided by Food Network

Time 1h50m

Yield 4 servings

Steps:

  • Preheat oven to 380 degrees F. Lightly flour chops and season with salt, pepper, mustard, and sugar. Heat clarified butter in large pan over high heat. Add chops and brown on each side. Remove to a small baking dish.
  • Add 1 tablespoon flour to butter in pan and stir to form a brown roux. Add cider and whisk into a smooth sauce; cook 2 more minutes. Pour sauce over pork and cover with apple slices. Roast for 1 1/2 hours.


Devon Porkers image

Number Of Ingredients: 9

Ingredients:

  • Flour, to dust, plus 1 tablespoon
  • 4 pork loin chops, rind removed
  • Salt, to taste
  • Black pepper, to taste
  • 1 1/2 teaspoons dry mustard
  • 2 teaspoons sugar
  • Clarified butter
  • 2 cups sour cider
  • 2 Granny Smith or golden delicious apples, peeled and cut into thick slices


CIDER-BRINED PORK CHOPS WITH PERFECT PAN SAUCE

This brine has a higher concentration of salt than most, allowing it to add flavor and moisture to your chops in as little as 30 minutes. If you have more time, brine them up to 4 hours for maximum flavor, but no longer or the pork will be too salty. Add the easy pan sauce to your repertoire and make it your own by using white wine or dark beer instead of cider and varying the herbs based on what you like and have on hand.

Recipe From foodnetwork.com

Provided by Food Network

Time 1h30m

Yield 4 servings

Steps:

  • For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. Remove from the heat and pour in the cold cider. Let the brine cool to room temperature.
  • Put the pork chops in a large resealable plastic bag and pour in the brine. Press out excess air and seal tightly. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.
  • Drain the chops, rinse and pat dry. Discard the brine.
  • Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the chops (work in batches if necessary; do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.
  • For the sauce: Discard all but 1 tablespoon fat from the pan. Add 1 tablespoon of the butter and place over medium heat. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Sprinkle in the flour and stir to make a paste. Whisk in the cider and bring to a simmer.
  • Simmer until very thick, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Season to taste with salt. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Serve garnished with fresh thyme and rosemary sprigs.


Cider-Brined Pork Chops with Perfect Pan Sauce image

Number Of Ingredients: 22

Ingredients:

  • 1/3 cup kosher salt
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons whole coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon allspice berries
  • 2 bay leaves
  • 4 fresh thyme sprigs
  • One 12-ounce bottle or can chilled hard cider (1 1/2 cups)
  • 4 bone-in, center-cut pork chops, about 1 inch thick
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 clove garlic, finely chopped
  • 1 teaspoon chopped fresh rosemary, plus more sprigs for garnish
  • 1 teaspoon chopped fresh thyme, plus more sprigs for garnish
  • 2 tablespoons all-purpose flour
  • 1/2 cup hard cider
  • 1 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon cider vinegar
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher salt


CIDER-BRAISED PORK ROAST

Easy to prepare and perfect for the fall season, this apple cider-braised pork roast is bursting with flavor.

Recipe From allrecipes.com

Provided by JAYDA

Time 3h5m

Yield 6

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a skillet over medium-high heat. Season pork with salt and pepper and brown in the hot oil, 5 to 7 minutes per side. Transfer to a roasting pan just large enough to hold it.
  • Combine apple cider, onions, garlic, and sage in a bowl; pour over pork and cover.
  • Roast in the preheated oven until pork is very tender, about 2 1/2 hours.
  • Remove pork from the liquid and let rest for 10 minutes before slicing. Skim and discard fat from the braising liquid; serve liquid alongside pork. Garnish with apple slices.


Cider-Braised Pork Roast image

Number Of Ingredients: 8

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 (3 pound) pork shoulder roast, trimmed of excess fat
  • salt and ground black pepper to taste
  • 2 cups apple cider
  • 2 onions, halved and sliced
  • 2 cloves garlic, sliced
  • 1 tablespoon dried sage
  • 1 apple - peeled, cored, and sliced


PORK SHOULDER BRAISED IN HARD CIDER

To finish the sauce, the liquid is first reduced, and then a beurre manie, a mixture of flour and butter, is added. And since pork pairs well with apples, hard cider is used to braise the meat.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:



Pork Shoulder Braised in Hard Cider image

Number Of Ingredients: 19

Ingredients:

  • 3 fresh thyme sprigs
  • 3 fresh flat-leaf parsley sprigs
  • 1/2 teaspoon whole black peppercorns
  • 3 pounds pork shoulder
  • Coarse salt and freshly ground pepper
  • Olive oil
  • 1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
  • 3 garlic cloves, peeled and minced
  • 1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
  • 1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
  • 4 cups hard cider
  • 1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed
  • 3 medium leeks, white and pale-green parts, halved lengthwise and washed well
  • 3 medium parsnips, peeled and halved lengthwise
  • 1 1/2 small celery roots, peeled and cut into 1-inch wedges
  • 1 tablespoon unsalted butter, room temperature
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy cream (optional)
  • 2 teaspoons grainy mustard, plus more for serving


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