Apple Orchard Pork Roast
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + standing
YIELD: 8 servings (1 cup sauce).
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
Ingredients
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1 boneless whole pork loin roast (3 to 4 pounds)
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1 garlic clove, peeled and halved
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1 teaspoon salt
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1/2 teaspoon pepper
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6 fresh sage leaves
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3 fresh rosemary sprigs
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3 fresh thyme sprigs
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3 large tart apples, cut into wedges
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2 medium onions, cut into chunks
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4 garlic cloves, thinly sliced
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1/4 cup butter, cubed
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1-2/3 cups sparkling apple cider, divided
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1 tablespoon soy sauce
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1/4 cup sour cream
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 359 calories, 15g fat (7g saturated fat), 105mg cholesterol, 506mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 34g protein.
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