Tomato Apple Pork Roast Recipe

5 1 1
Tomato Apple Pork Roast Recipe
Tomato Apple Pork Roast Recipe photo by Taste of Home
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Tomato Apple Pork Roast Recipe

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5 1 1
Publisher Photo
THIS preparation is similar to a canning recipe I do every fall. The result is a very tender, moist, fall-off-your-fork roast. For a one-pot meal, add unpeeled new potatoes and baby carrots.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1-1/4 hours + standing

Ingredients

  • 1 boneless whole pork loin roast (4 to 5 pounds)
  • 3 medium apples, peeled and chopped
  • 2 medium tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon minced fresh gingerroot
  • Dash salt

Directions

Place the roast on a rack in a shallow roasting pan. Add about 1 in. of water to the pan. In a small bowl, combine the remaining ingredients; press onto roast.
Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Tomato Apple Pork Roast in Reminisce October/November 2007

  • 1 boneless whole pork loin roast (4 to 5 pounds)
  • 3 medium apples, peeled and chopped
  • 2 medium tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 garlic clove, minced
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon minced fresh gingerroot
  • Dash salt
  1. Place the roast on a rack in a shallow roasting pan. Add about 1 in. of water to the pan. In a small bowl, combine the remaining ingredients; press onto roast.
  2. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 12 servings.
Originally published as Tomato Apple Pork Roast in Reminisce October/November 2007

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daisey5 User ID: 146806 110368
Reviewed Mar. 24, 2010

"I loved the taste. It was very good. The only change I made was to cook it in the slow cooker. Next time I make it I will not use any water. I cooked it on low for 4 1/2 hours and it turned out very moist and tender.."

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