Fruit Pork Roast

Fruit Pork Roast -- A Pinch of Joy
Fruit Pork Roast -- A Pinch of Joy

We had some good eating in the last couple weeks before the freezer left, including this deliciously beautiful Fruit Pork Roast.   When the freezer’s predecessor died, I almost didn’t buy a replacement. But we just couldn’t do without – in less than a week we gathered up the spare change and went shopping for a freezer. This time we decided to list the little chest on Craigslist and buy a new one to fit the new space once we move.

The people who bought it were super nice. Her sister and children were moving from Florida to live with them for the summer (and maybe longer) while the brother in law got settled in his new job and found a house in New York where he’d been transferred.  I wouldn’t back down on the price (since I had a list of seven more inquiries after theirs), but when it came time to pay the guy held back five dollars with high drama. Equally dramatic, I said Yes, we’ll take five dollars less just so you don’t ruin your reputation for driving a hard bargain. He did the happy dance. We all had a good laugh. They loaded the freezer in the back of the SUV with a bit of maneuvering and amazingly the hatchback closed!

 This fruit pork loin roast was delicious and served three meals plus another one or two as pulled pork! Don’t let the long list of ingredients scare you. Easy and it cooks all day, releasing the most pleasing aromas. Take a minute to garnish with more fresh apple slices and parsley as you serve it and you’ll have a beautiful presentation.   This is worth making, even if you don’t have to empty the freezer and use up the pork roast hiding in the corner.

Fruit Pork Roast
 
Prep time
Cook time
Total time
 
Tender pork roast with fruit for a delightful dinner dish. It's easy to prepare in the slow cooker but looks like a million bucks when you garnish with fresh apple slices and parsley just before serving.
Author:
Recipe type: Meat
Serves: 12 servings
Ingredients
  • ½ cup dried cranberries
  • ⅓ cup raisins
  • ½ cup unsweetened apple juice
  • 1 teaspoon minced garlic
  • ½ teaspoon ground mustard
  • 3 pounds boneless pork loin roast or tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 small lemon, sliced
  • 1 medium apple, sliced
  • ½ cup packed fresh parsley
Instructions
  1. Combine the first seven ingredients in small bowl.
  2. Use 3 quart slower cooker. If using liner, place in cooker before using. If necessary cut meat in half to fit in slow cooker.
  3. Mix salt, pepper and ginger in cup and sprinkle over meat. Pour apple juice mixture over roast,then arrange apple and lemon slices as desired.
  4. Cover and cook on low for 8 hours or until tender.
  5. Gently transfer meat to serving platter to stand for 10 minutes before slicing and serving.

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Elegant Crusted Pork Tenderloin

Elegant Crusted Pork Tenderloin -- A Pinch of Joy
Elegant Crusted Pork Tenderloin -- A Pinch of Joy

Elegant Crusted Pork Tenderloin is quick and easy to make and perfect to serve guests. Holiday dinners don’t HAVE to be turkey or ham – especially if you aren’t serving a crowd. This recipe serves 6 (or 4 more generous servings).  

Be sure to buy the precut small tenderloin. Last time I bought a four pound package, thinking it had two tenderloins of two pounds each. It even looked like two. . . .but it was not. So I doubled the crumb portion of the recipe, got out the trusty really sharp knife and Bytes wandered through at the right time so this could happen:
Cutting tenderloin

Pat the meat dry so the crumb and oil mixture will stick better. I usually add the seasoning to the crumb mix, but if you rub them directly on the meat instead of adding them to the crumbs the flavor comes through nicely. I make a bed of crumbs in the pan just the size of the tenderloin, then put the meat in place and pat the crumbs on the top and sides. Much easier than putting the crumbs on and trying to transfer it all to a pan. I did that the first time. . . . learned that lesson! It will look like this – well almost. I forgot to take a picture before it went in the oven so this in long enough to brown the bottom a bit.
Crusted tenderloin

Below is what it looks like when it comes out of the oven.
Baked Tenderloin

Carefully scoop away crumbs in bottom of pan and lift the tenderloin to the serving platter. Let it set for five minutes so the juicy tenderness develops fully. Slice into half inch thick rounds. Garnish with a sprinkle of fresh chopped parsley or rosemary, if desired.

Elegant Crusted Pork Tenderloin
 
Serves: 6 servings
Ingredients
  • 2 cups seasoned Italian Dressing bread crumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper or more to taste
  • ½ cup olive oil
  • 2 pound pork tenderloin
Instructions
  1. Preheat oven to 425 degrees.
  2. Line shallow baking sheet with aluminum foil to simplify clean up or use a good non-stick baking pan. Spray whichever you use generously with cooking spray.
  3. In medium mixing bowl, mix all dry ingredients with oil.
  4. Pat tenderloin dry.
  5. Make a bed of crumbs the size of the tenderloin and about one fourth inch deep in bottom of baking pan. Press tenderloin firmly into bed, then pat remaining crumbs on top and side of tenderloin about one fourth inch thick to cover thoroughly.
  6. Make a tent of aluminum foil to cover tenderloin so that it does not burn. Bake about 15 minutes, remove foil and continue baking uncovered for another 10 to 20 minutes until golden. If using meat thermometer, internal temperature should be between 145F (medium rare) and 155 (medium well).
  7. Remove from oven and let meat rest for at least 5 minutes before slicing with sharp knife into half inch thick slices.

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Grilled Pork Chops with Sauteed Apples

Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
A quick and easy recipe from Bytes!  This one is super fast!  You’ll need one medium pork chop per person.  A medium chop is 3/4 inch to 1 inch thick.  The ones Bytes used were about the size of my hand — maybe three inches across by about five inches long.    Grilling time is 5 to 6 minutes on each sideThe apples also take about 10 minutes to cook — no need to peel, just quarter, core and slice.  If your grill has a side burner, this goes really quickly.  Or you can cook the apples ahead of time and warm them just before serving with the finished chop.  Use whatever apples you have on hand, a crisp apple like Gala or Fuji is good.   Another Bytes’ Bite –a meal that is quick to prepare and clean up and move on to the evening’s activity! 

Grilled Pork Chops with Sauteed Apples
 
Prep time
Cook time
Total time
 
Tender grilled pork chops served with cinnamony sweet sauteed apples.
Ingredients
Pork Chops
  • 1 medium Pork Chop per person
  • Seasoning to taste
Sauteed Apples
  • 1 apple for each two pork chops
  • 1 tablespoon butter for each apple
  • Cinnamon to sprinkle on apples, ¼ teaspoon or to taste
  • 1 teaspoon honey or maple syrup per apple for drizzling, optional
Instructions
Pork Chops
  1. Preheat Grill to medium heat and cook chops about 5-6 minutes on each side. Internal temperature should be about 145 degrees.
Sauteed Apples
  1. Quarter apples, then core and slice.
  2. Melt butter in medium skillet and add apples.
  3. Cook over medium heat and stir gently every couple of minutes, until apples are tender but not soft.
  4. Sprinkle cinnamon over apples and drizzle with honey or maple syrup, if desired.
  5. Serve warm over hot pork chops.
Notes
Bytes' Bites
Nutrition Information
Serving size: One pork chop plus one half apple

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