Herbed Pork and Apples Recipe
Herbed Pork and Apples Recipe photo by Taste of Home

Herbed Pork and Apples Recipe

Publisher Photo
Whenever I make this dish for friends and family, I'm reminded of the wonderful scent of the Maine orchards where we picked our own apples every fall until we moved to Missouri last year. The aroma of the pork and apples certainly takes the chill out of crisp autumn air. -Louise Keithley, Columbia, Missouri
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 2-1/2 hours
MAKES: 12 servings

Ingredients

  • 1 teaspoon each dried sage, thyme, rosemary and marjoram, crushed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bone-in pork loin roast (about 6 pounds)
  • 4 medium tart apples, cut into 1-inch chunks
  • 1 large red onion, cut into 1-inch chunks
  • 3 tablespoons brown sugar
  • 1 cup apple juice
  • 2/3 cup maple syrup

Nutritional Facts

1 serving (1 each) equals 333 calories, 11 g fat (4 g saturated fat), 91 mg cholesterol, 277 mg sodium, 26 g carbohydrate, 2 g fiber, 32 g protein.

Directions

  1. Combine herbs, salt and pepper; rub over roast. Cover and refrigerate for several hours or overnight.
  2. Bake, uncovered, at 325° for 1-1/2 hours. Drain fat. Mix apples and onion with brown sugar; spoon around roast. Continue to roast 1 hour or until meat thermometer reads 160°-170°. Transfer the roast, apples and onion to a serving platter and keep warm.
  3. Skim excess fat from meat juices; pour into a heavy skillet (or leave in the roasting pan if it can be heated on stove top). Add apple juice and syrup. Cook and stir over medium-high heat until liquid has been reduced by half, about 1 cup. Slice roast and serve with gravy. Yield: about 12 servings.
Originally published as Herbed Pork and Apples in Taste of Home August/September 1994, p25

Nutritional Facts

1 serving (1 each) equals 333 calories, 11 g fat (4 g saturated fat), 91 mg cholesterol, 277 mg sodium, 26 g carbohydrate, 2 g fiber, 32 g protein.

Light-Bodied Red Wine

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

Reviews for Herbed Pork and Apples

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 5, 2008

"Works in the crock pot, just add extra apple juice. This is a wonderful treat during the week, when cooking time is limited."

MY REVIEW
Reviewed Oct. 27, 2008

"This is very good. I can not always find a good deal on a bone in, so I use without bone, works just as well. I am trying in a crock pot today to see if it works, since I do not make the gravy. But the taste of the oven one is wonderful. All of my family loves this."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT