Apple Roasted Pork with Cherry Balsamic Glaze
I added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. There is a short time span between caramelized onions and burnt ones, so pay close attention once they start cooking. —Josh Downey, McHenry, Illinois
Reviews
Super yummy. Takes a long time, but has very minimal effort and would definitely impress your guests. Uses 3 pots though, so whoever is doing the dishes might not like you. But that's never stopped me from making something delightful!
Well, I made a five pound pork loin roast, it didn't fit a Dutch oven imagine that so I used a roaster. Browned it a bit by putting the roaster on top the stove on a very low setting. The reason is because a roaster is made of very thin metal. You have to watch it a bit. Next time to brown one that big I will try my gas grill. I used four apples sliced and two cups of Apple juice as far as the apples I think I used gala apples. That is the only substitutions I made. I put the onions in a ten inch pan on a simmer a low simmer that way they get done about the same time as the roast. In olive oil with a lid. It was way yummy I served with the wine that was suggested here next time I will try it with a Sangria.
I made this on Sunday and it was fantastic! And such a great presentation too! The onion really made it, next time I think I will use more onions !