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Apple Braised Pork Recipe

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Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. "Try serving it with baked apple slices, boiled potatoes or French bread", suggests Diane Hixon from Niceville, Florida.
TOTAL TIME: Prep: 35 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 1 boneless rolled pork loin roast (3 pounds)
  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 large apple, peeled and chopped
  • 1/2 cup thawed unsweetened apple juice concentrate
  • 1/2 teaspoon salt

Nutritional Facts

219 calories: 3 ounce-weight, 9g fat (3g saturated fat), 68mg cholesterol, 144mg sodium, 8g carbohydrate (0g sugars, 1g fiber), 25g protein Diabetic Exchanges: 3 lean meat, 0 fruit

Directions

  1. Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan.
  2. Cover and bake at 325° for 55-75 minutes or until a thermometer reads 160°, basting occasionally with juices.Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing.
  3. Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast. Yield: 12 servings.
Originally published as Apple Braised Pork in Light & Tasty August/September 2004

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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