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"I THINK what I enjoy most about Ukrainian cooking is the smells it creates. This pork roast reminds me of my mother's kitchen—it smells wonderful! My mother canned and preserved in the fall and always used applesauce to glaze the meat. That's probably why I associate the sweet aroma of this hearty stick-to-your-ribs meal with cooler weather."
Nutritional Facts 1 serving (5 ounces) equals 180 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 198 mg sodium, 8 g carbohydrate, trace fiber, 23 g protein.
Originally published as Spiced Apple Pork Roast in Reminisce November/December 1991, p33
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 20, 2011 by shell7293
This is my go-to recipe when it comes to roasting pork. All the different steps make for a very juicy, tasty pork roast.
Reviewed on Oct. 20, 2011 by TessaMB
delicious, juicy and moist. The mustard and the vinegar paired with the apple sauce, brown sugar, and cloves made a very delicious dish with contrasting flavors of sweet and sour. I served this dish with country potato pancakes. I think this is a dish that I shall make again and again. Just make sure to let your pork roast rest for several minutes so it retains its juiciness. This would be a great dish to impress your guests at a holiday dinner.
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