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

Recipe courtesy Bobby Flay

Show: Hot Off the Grill with Bobby FlayEpisode: Pork Roast

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
2 hr 35 min
Level:
--
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 2 hr 35 min
Total:: 2 hr 45 min

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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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Comments & Reviews

recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
joyce winter springs, FL 11-25-2009
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OJ measurement in this recipe.....
Rated: 5 stars out of 5

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! Read more
recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Julie Food Durham, NC 10-04-2009
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Eyes-rolled-in-the-back-of-my-head GOOD!
Rated: 5 stars out of 5

Best dinner ever! I used chicken stock instead of water and started with enough liquid to cover the meat in the pot. The pork... was so moist and wonderful. The trick to the reductions: don't be afraid to turn it up the heat to high. I recommend some bread to sop up the extra gravy and a glass of white wine. It was pure heaven!!! Read more
recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
k lugoff, SC 08-14-2009
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AWESOME Salad for easy summer dinner!
Rated: 5 stars out of 5

I used this recipe when I was hunting for a dinner salad with a "different" flavor. I made so many changes I feel a little... funny doing a review, but the critical salad ingredients are what makes the meal here, and it was WONDERFUL, so here goes: I used my own grilled & charred pork tenderloin instead of the roast pork. I needed a quick summer dinner, not a project...it worked perfectly. I'm deathly allergic to nuts so I added chow mein noodles for crunch. I added seedless red grapes cut in half, a small bulb of chopped fennel, and feta instead of maytag blue cheese. (I can't stand furry green cheese!) :) I used regular romaine, since it's what I had, and orange juice concentrate (3/4 cup) so I wouldn't have to wait for the reduction.(again with the quick-dinner shortcuts!). I also tripled the ancho and added some cayenne & red-pepper flakes because we like it hot. NOW, all that said, the apples (sliced them into 16ths!) browned & sauteed in the dressing MADE the salad. The spicy dressing with the cool cheese bring all the flavors together for a fantastic dinner salad that's quick and easy. I'll be making this again and may even try it with grilled tuna, chicken, or steak! Just fabulous, despite all my shortcuts & additions!Read more
recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Melissa Boston, MA 04-05-2009
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Time consuming, but delicious
Rated: 5 stars out of 5

I have made this a couple times and that same week I also make a chicken soup with the remaining uncooked veggies and... herbs. I don't always make the salad, but it is good!Read more
recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Barrie Sudbury, MA 01-11-2009
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Moist, but Pork Disappointing
Rated: 2 stars out of 5

Followed directions precisely. As others wrote, I also ended up with nearly 4 cups of liquid after the pork was cooked.... The pork was absolutely moist, but the flavor was nothing fantastic. Honestly it was disappointing, and I think there are a million more flavorful ways to prepare pork roast and I'll go back to my other recipes or try new ones, but not this.Read more
recipe Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Denise Weeki Wachee, FL 11-30-2008
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Outstanding and Elegant
Rated: 5 stars out of 5

I only made the salad and vinaigrette as was in Bobby's Mesa Grill cookbook. Per the book, 3 apples to serve six and I cut... each large apple into eight wedges. Also, the vinaigrette recipe in the book startd with 4 cups of orange juice. The reduction took about 45-50 minutes to reduce down to 1/4 cup. I would have guessed it to be sweet but it was "tangy". Sauteing the apples in the vinagrette is pure genius. My guests cleaned their plates and were looking for more. I served it with Bobby's Pork tenderloin stuffed with cranberries and topped with cranberry chile sauce. Bobby loves his reductions and so do I. This is what gives each dish layers and layers of intense flavor.Read more