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Tomato Apple Pork Roast

 Tomato Apple Pork Roast
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.
12 ServingsPrep: 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 meat
  • thermometer reads 160°. Let stand for 10 minutes before slicing.
  • Yield: 12 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.