Onions and apples meld perfectly to make a sweet and savory treatment for pork roast. Serve it with the accompanying sour cream sauce. —Vikki Lee, Gold River, California
Apple Orchard Pork Roast
Apple Orchard Pork Roast
Prep Time
25 min
Cook Time
1 hour 15 min
Yield
8 servings (1 cup sauce)
Ingredients
- 1 boneless whole pork loin roast (3 to 4 pounds)
- 1 garlic clove, peeled and halved
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 fresh sage leaves
- 3 fresh rosemary sprigs
- 3 fresh thyme sprigs
- 3 large tart apples, cut into wedges
- 2 medium onions, cut into chunks
- 4 garlic cloves, thinly sliced
- 1/4 cup butter, cubed
- 1-2/3 cups sparkling apple cider, divided
- 1 tablespoon soy sauce
- 1/4 cup sour cream
Directions
- Preheat oven to 350°. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange apples, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.
- Bake, uncovered, 1-1/4 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand 10 minutes before slicing.
- Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from heat; whisk in sour cream until smooth. Serve with pork.
Nutrition Facts
1 each: 359 calories, 15g fat (7g saturated fat), 105mg cholesterol, 506mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 34g protein.
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