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Pork Roast with Spiced Apples Recipe
Pork Roast with Spiced Apples Recipe photo by Taste of Home
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Pork Roast with Spiced Apples Recipe

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"THE FINE FLAVOR of this pork roast is further enhanced when spicy-sweet apples are spooned over slices of the meat. This wonderful recipe made pork my favorite of all meats."
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing
MAKES: 8-10 servings

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • SPICED APPLES:
  • 1/4 cup honey
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 2 medium apples, peeled and sliced

Nutritional Facts

8 ounce-weight: 265 calories, 8g fat (3g saturated fat), 90mg cholesterol, 289mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 35g protein .

Directions

  1. Combine salt, ginger, nutmeg and cinnamon; rub over roast. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Bake, uncovered, at 325° for 2-1/2 hours or until thermometer registers 160°. Cover and let stand 15 minutes before slicing.
  2. In a medium skillet, combine the first six spiced apples ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened. Add apples; simmer, uncovered, until apples are just tender, stirring gently. Serve with sliced pork roast. Yield: 8-10 servings.
If Cooking for Two: Both the pork roast and apples freeze well (separately). Store individual portions in airtight containers.
Originally published as Pork Roast with Spiced Apples in Reminisce Extra April 1994, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Pork Roast with Spiced Apples

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Kirstenbultman@hotmail.com 44995
Reviewed Feb. 27, 2013

"Loved the flavors, sweet and savory. Easy to make, not too many ingredients. I substituted with pork tenderloin and cut the recipe in half. I served it with sweet potatoes. Will surely make again."

MY REVIEW
Philly1952 201842
Reviewed Nov. 21, 2010

"This was easy to prepare and cour company loved it. I served the Roasted Root Vegetables with it and both were really enjoyed by all."

MY REVIEW
dlhawver 42986
Reviewed Jan. 12, 2010

"I've made this recipe many times. It's a great "company" dish and has never failed pleasing everyone's taste. Thanks for a wonderful collection of recipes."

MY REVIEW
kimberhino 42985
Reviewed May. 2, 2009

"Sooo, Delicious!! Even my fussy husband loved it. This recipe is a keeper."

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