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Garlic-Apple Pork Roast Recipe
Garlic-Apple Pork Roast Recipe photo by Taste of Home
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Garlic-Apple Pork Roast Recipe

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This is the meal I have become famous for, and it is so simple. The garlic and apple flavors really compliment the pork. It's great with steamed fresh asparagus and roasted red potatoes. —Jennifer Loos, Washington Boro, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 8 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours + standing
MAKES: 12 servings

Ingredients

  • 1 boneless pork loin roast (3-1/2 to 4 pounds)
  • 1 jar (12 ounces) apple jelly
  • 1/2 cup water
  • 2-1/2 teaspoons minced garlic
  • 1 tablespoon dried parsley flakes
  • 1 to 1-1/2 teaspoons seasoned salt
  • 1 to 1-1/2 teaspoons pepper

Nutritional Facts

4 ounce-weight: 236 calories, 6g fat (2g saturated fat), 66mg cholesterol, 165mg sodium, 19g carbohydrate (0g sugars, trace fiber), 26g protein Diabetic Exchanges:3 lean meat, 1 frui

Directions

  1. Cut the roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the jelly, water and garlic; pour over roast. Sprinkle with parsley, salt and pepper.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Let stand for 15 minutes before slicing. Serve with cooking juices if desired. Yield: 12 servings.
Originally published as Garlic-Apple Pork Roast in Quick Cooking January/February 2005, p40

Medium-Bodied White Wine

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


Reviews for Garlic-Apple Pork Roast

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (5)
3 Star
 (2)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
kshirelle
Reviewed Dec. 29, 2015

"This recipe is very good. I did make minor changes. I marinated the roast overnight in apple juice and garlic. Disagreed before putting into crock pot and instead of water used more apple juice. Added more flavor - very yummy!"

MY REVIEW
redpen
Reviewed Dec. 23, 2015

"This was a big hit for our holiday dinner. I used about 2/3 the amount of jelly called for, so it wasn't quite so sweet. But everyone loved it, and my planned leftovers got eaten the first night too! It came out looking just like the photo."

MY REVIEW
xlsalbums
Reviewed Aug. 31, 2015

"I liked the flavor but it was dry. Maybe I shouldn't have cooked it as long just like many of the reviews stated."

MY REVIEW
sls777
Reviewed Feb. 5, 2015

"I followed the exact recipe and was disappointed. The roast did not have much flavor. There was no hint of garlic or Apple at all. I cooked it for only 4 hrs on low because of other reviews and it was still too long and turned out dry. It's frustrating to wait that long for dinner and not be happy with it."

MY REVIEW
jojohaller
Reviewed Jan. 7, 2014

"Tried this recipe yesterday and it is the ABSOLUTE BOMB!!!!! We loved it and will now become one of our top favorites! Thanks for sharing!"

MY REVIEW
momof2inpa
Reviewed Jan. 3, 2014 Edited Feb. 10, 2014

"Amazingly both of my very picky kids love this pork recipe. I brown the roast first and cook it for about 5 hours depending on size. Super easy and delicious."

MY REVIEW
rock111
Reviewed Dec. 23, 2013

"I did brown the roast on all sides; did not cut it in half. Cooked 4 hours on medium. Turned out great, and also used leftovers as pulled pork sandwiches."

MY REVIEW
luigimon
Reviewed Nov. 26, 2013

"I browned the pork first, used apple cider instead of the water, and fresh parsley. Only cooked it for four hours, using a 3.87lb roast. Perfect !!!"

MY REVIEW
Elise123
Reviewed Nov. 7, 2013

"I have made this several times and it always turns out perfect. Extremely tender."

MY REVIEW
RedRain
Reviewed Nov. 5, 2013

"The crockpots out there that allow you to sear the meat in the crockpot before cooking are probably how this roast got that crust in the photo. I ALWAYS brown pork roasts before cooking them in a crockpot so they won't have that icky gray color when they're served. Note that the parsley, salt & pepper are put atop the roast before cooking and the roast is not turned or basted. That much parsley and pepper (I never use salt) will make a nice crust if patted down atop the roast. The apple jelly/garlic mixture is heavenly! btw: I cooked my four pound roast, cut in half, for five hours on low and it was very well cooked. Next time, I'll try four hours! 8-10 hours would have made the roast inedible! You have to figure that you're actually only cooking 2 pounds of meat once it's cut in half and that long cooking time is simply not warranted! Terrible advice on the time at 8-10 hours!"

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