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Apple Orchard Pork Roast

 Apple Orchard Pork Roast
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
8 ServingsPrep: 25 min. Bake: 1-1/4 hours + standing


  • 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


  • 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.
  • 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.
  • Meanwhile, skim fat from pan juices; transfer juices to a small

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Apple Orchard Pork Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.