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Pork Blade Roast with Cider, Apples and Cranberries https://www.metro.ca/userfiles/image/recipes/roti-palette-porc-cidre-doux-pommes-canneberges-10365.jpg PT20M PT5H00M PT5H20M
Preheat oven to 350ºF (175ºC).Season roasts with salt and pepper on all sides. Set aside.Place onions, fresh and dried cranberries, and thyme in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.Season with salt and pepper.Add roasts to the pan, sinking them slightly into the onion mixture.Add apple cider.Drizzle 2 Tbsp. (30 mL) of honey on each roast.Cover with aluminum foil and place in oven for 30 minutes.Lower oven temperature to 250ºF (120ºC) and cook for another 2 hours.Remove pan from oven and turn roasts over, so top half is now immersed in liquid.Cover again with aluminum foil and cook for 90 minutes.Cut apples into 8 to 10 wedges and add to pan.Cover roasts again and cook one more hour.Serve immediately. Roasts should fall apart easily with a fork.
6-8
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2x1 7/10 lb (2x800 g) pork blade roasts, bone in 2 large red onions, cut into thin half-circles 1 1/2 cup (375 ml) fresh cranberries 1/2 cup (125 mL) dried cranberries 3 cups (750 ml) non-alcoholic apple cider (or sparkling apple juice) 3 Tbsp. (45 mL) fresh thyme 1/4 cup (60 mL) honey 3 medium to large red apples salt and pepper
Pork Blade Roast with Cider, Apples and Cranberries

Pork Blade Roast with Cider, Apples and Cranberries

Rate this recipe
0 Vote
6-8
servings
0:20
Preparation
5:00
COOKING
5:20
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2x1 7/10 lb
    (2x800 g)
    pork blade roasts, bone in
  • 2
    large red onions, cut into thin half-circles
  • 1 1/2 cup
    (375 ml)
    fresh cranberries
  • 1/2 cup
    (125 mL)
    dried cranberries
  • 3 cups
    (750 ml)
    non-alcoholic apple cider (or sparkling apple juice)
  • 3 Tbsp.
    (45 mL)
    fresh thyme
  • 1/4 cup
    (60 mL)
    honey
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    375 g

  • 3
    medium to large red apples

  • salt and pepper
Imprimer ma sélection

Preparation

Preheat oven to 350ºF (175ºC).

Season roasts with salt and pepper on all sides. Set aside.

Place onions, fresh and dried cranberries, and thyme in a 14’’ X 10.5” (35.5 X 26 cm) roasting pan.

Season with salt and pepper.

Add roasts to the pan, sinking them slightly into the onion mixture.

Add apple cider.

Drizzle 2 Tbsp. (30 mL) of honey on each roast.

Cover with aluminum foil and place in oven for 30 minutes.

Lower oven temperature to 250ºF (120ºC) and cook for another 2 hours.

Remove pan from oven and turn roasts over, so top half is now immersed in liquid.

Cover again with aluminum foil and cook for 90 minutes.

Cut apples into 8 to 10 wedges and add to pan.

Cover roasts again and cook one more hour.

Serve immediately. Roasts should fall apart easily with a fork.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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