Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette

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Rated 5 stars out of 5
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  • Read 17 Reviews
Total Time:
2 hr 45 min
Prep
10 min
Cook
2 hr 35 min
Yield:
4 servings
Level:
--
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Ingredients

Roast:

  • 2 tablespoons olive oil
  • 1 (3 to 4 pound) boneless pork roast
  • Salt and pepper
  • 1 carrot, peeled and coarsely chopped
  • 1 onion, peeled and coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 3 cups water
  • 1 cup white wine
  • 1 bay leaf
  • 6 sprigs parsley
  • 6 black peppercorns
  • 2 tablespoons cold butter

Spicy Orange Vinaigrette:

  • 2 cups orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons coarsely chopped red onion
  • 1 jalapeno pepper, coarsely chopped
  • 1 tablespoon ancho chile powder
  • 3/4 cup olive oil
  • 1 tablespoon honey
  • Salt and pepper to taste

Apple Salad:

  • 1 1/2 cups Spicy Orange Vinaigrette
  • 2 Granny Smith Apples, peeled, cored and quartered
  • 1 cup watercress
  • 1 cup frisee
  • Salt and freshly ground pepper
  • 1/4 cup black walnuts
  • 4 ounces Maytag blue cheese, crumbled

Directions

For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat. Season the pork with salt and pepper and sear well on all sides. Drain off the fat, and add the remaining ingredients to the pot. Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours. Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon. Add more water if needed. Bring the cooking liquid to a boil and reduce by half. Whisk in the butter and season with salt and pepper to taste.

For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.

For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat. Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes. Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates. Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

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Newest Ratings and Reviews

Read all 17 reviews

  • on November 07, 2012

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    Delish!!! Had a fully cooked pork tenderloin left over. Made the dressing and the salad as shown. Warmed the tenderloin, sliced it thin, laid it over the greens (tossed with a little dressing and topped it with the apples, walnuts & blue cheese. family said to save this one!

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  • on August 03, 2010

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    NO!!! Chipotle chile powder is pretty spicy. You'd be better off substituting with plain old chile powder. Ancho only has a tiny bit of heat. Smokey and a little sweet. It's delicious! I buy/order the ancho and the pasilla (another of Bobby's faves powders from Dean & Deluca. They have the best quality ones I've found. Hope this helps!

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  • on November 25, 2009

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    The OJ recipe in this recipe is different than in the cookbook version. I doubled the recipe - cookbook version - and it took about an hour to reduce and then I had a lot of extra. What can I do with the excess reduced OJ? any other good ideas? I used regular chili powder because I didn't want it too overpowering with the rest of our dinner. Is chipolte chili powder a good substitute for the ancho chili powder? My grocery store didn't have the ancho cp.
    Having this as our Thanksgiving salad with a fried turkey! Looking pretty yummy!

    people found this review Helpful.
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