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Apple Braised Pork

 Apple Braised Pork
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.
12 ServingsPrep: 35 min. Bake: 55 min. + standing


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: One serving (3 ounces cooked pork with 2 tablespoons gravy) equals 219 calories,

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Apple Braised Pork (continued)

Nutritional Facts: 9 g fat (3 g saturated fat), 68 mg cholesterol, 144 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer