Home > Recipes > Pork Roast with Apple Topping

Pork Roast with Apple Topping Recipe

Photo by: Taste of Home

Meet the Cook: Since I was in 4-H, I've been an avid cook. This recipe's one my mother-in-law and I developed together. The topping also goes great with pork chops, lean sausage balls or patties and ham. My husband and I have seven children, 15 grandchildren and one on the way. Gardening's our favorite pastime. -Paula Neal, Dolores, Colorado

This recipe is:

Contest Winning

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Pork Roast with Apple Topping Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8-10 Servings
Prep: 20 min. Bake: 2-1/2 hours + standing

Ingredients

1 boneless pork loin roast (3 to 3-1/2 pounds), trimmed
1/2 teaspoon poultry seasoning
1 jar (10 ounces) apple jelly
1 cup apple juice
1/2 teaspoon ground cardamom
1 cup chopped peeled tart fresh or dried apples
3 tablespoons chopped fresh or dried cranberries
5 teaspoons cornstarch
2 tablespoons water

Directions

Place roast on a rack in a shallow roasting pan and rub with poultry seasoning. Bake, uncovered, at 325° for 2-1/2 hours or until a meat thermometer reads 160°.
For topping, combine the apple jelly, juice and cardamom in a saucepan. Cook and stir over low heat until smooth. Add apples and cranberries; cook until tender, about 5-10 minutes.
Combine cornstarch and water until smooth; stir into apple mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Remove roast from oven and let stand for 10 minutes before slicing. Serve with apple topping. Yield: 8-10 servings (about 2 cups topping).

Nutrition Facts: 1 serving (1 each) equals 264 calories, 6 g fat (2 g saturated fat), 68 mg cholesterol, 40 mg sodium, 25 g carbohydrate, trace fiber, 26 g protein.

Pork Roast with Apple Topping published in Country Woman September/October 1997, p29