Back to Apple Orchard Pork Roast

Print Options


Card Sizes

Apple Orchard Pork Roast Recipe

Apple Orchard Pork Roast Recipe

Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. —Vikki Lee, Gold River, California
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing YIELD:8 servings


  • 1 boneless whole pork loin roast (3 to 4 pounds)
  • 1 garlic clove, peeled and halved
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 fresh sage leaves
  • 3 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 3 large tart apples, cut into wedges
  • 2 medium onions, cut into chunks
  • 4 garlic cloves, thinly sliced
  • 1/4 cup butter, cubed
  • 1-2/3 cups sparkling apple cider, divided
  • 1 tablespoon soy sauce
  • 1/4 cup sour cream


  • 1. Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.
  • 2. Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing.
  • 3. Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork. Yield: 8 servings (1 cup sauce).

Nutritional Facts

6 ounces cooked pork with 1/2 cup fruit mixture and 2 tablespoons sauce equals 359 calories, 15 g fat (7 g saturated fat), 105 mg cholesterol, 506 mg sodium, 21 g carbohydrate, 3 g fiber, 34 g protein.

Reviews for Apple Orchard Pork Roast

Sort By :
Reviewed Nov. 14, 2012

"If I make this again, I'll make a few adjustments. I ended up with a crowd for dinner and had very little leftover, so apparently it was good! Unlike other reviewers, I thought the herbs were an appropriate amount. I could not find "sparkling apple cider", so I used apple juice. I think this led to a sauce that was too thin and didn't hold up well, so I would try harder to find that or substitute cider rather than juice. I didn't save any of the sauce for leftovers, and the pork got dry when we tried to eat it the next day. It seemed to be too many apples along the side, I cut that back - I ran out of room in the pan anyway! No one really wanted those anyway. I loved the amount of garlic. Smells delicious! Served with fresh applesauce (which was better than the apples roasted with the pork), roasted sweet potatoes, and green beans for a great company dinner night!"

Reviewed Nov. 12, 2011

"I cut the sage, thyme and and salt by 1/2. The cooking time for a 3 1/2 Lb. Pork roast turned out to be over two hours (meat thermometer used). This was well worth the extra time. Everyone had seconds and commented that this was the most flavorful

pork roast that they had ever had. I will make this again soon."

Reviewed Nov. 1, 2011

"Had some people over when I made this recipe, was hoping to have some for leftovers the next day but they ate it ALL!!! Love this recipe! Perfect for fall!!"

Reviewed Oct. 29, 2011

"THis was a awesome quick and Easy dish!! The whole family loved it!!"

Reviewed Oct. 4, 2011

"This dish is amazing! I love the soft apples and onion combo to go with it and the sace tastes delicious! Definitely going to be using this recipe ALOT!"

Reviewed Oct. 4, 2011


Reviewed Oct. 4, 2011

"Wow! So good and so beautiful. It was moist and flavorful. The fresh herbs made it amazing. This is a winner!!"

Reviewed Sep. 20, 2011

"This is a great recipe! The pork was very tender and flavorful! I would definitely try this again."

Loading Image

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.