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Pork Roast with Spiced Apples Recipe

Pork Roast with Spiced Apples Recipe

"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 YIELD:8-10 servings


  • 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)
  • 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


  • 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.

Nutritional Facts

1 serving (8 ounces) equals 265 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 289 mg sodium, 11 g carbohydrate, 1 g fiber, 35 g protein.

Reviews for Pork Roast with Spiced Apples

Sort By :
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."

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."

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."

Reviewed May. 2, 2009

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

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Wine Pairings

Light-Bodied White Wine

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