Apple Orchard Pork Roast

Apple Orchard Pork Roast
Staff Writer

Taste of Home

Sweeten up a pork roast using this recipe. It will bring out different layers of flavors ranging from sweet to savory. See more recipes at tasteofhome.com

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8
Servings
598
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  Pounds  whole pork loin roast
  • garlic clove, peeled and halved
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  pepper
  • fresh sage leaves
  • fresh rosemary sprigs
  • fresh thyme sprigs
  • tart apples, cut into wedges
  • onions, cut into chunks
  • garlic cloves, thinly sliced
  • 1/4  Cup  butter, cubed
  • 1 2/3  Cup  sparkling apple cider, divided
  • 1/4  Cup  sour cream

Directions

Preheat the oven to 350 degrees. 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 a thermometer reads 145 degrees. Baste occasionally with pan juices. Remove the roast, apples, and onions to a serving platter; keep warm. Let stand for 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 the heat; whisk in sour cream until smooth. Serve with pork. 

Nutritional Facts

Total Fat
18g
26%
Sugar
13g
14%
Saturated Fat
5g
21%
Cholesterol
165mg
55%
Carbohydrate, by difference
31g
24%
Protein
74g
100%
Vitamin A, RAE
16µg
2%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
52mg
5%
Choline, total
243mg
57%
Fiber, total dietary
3g
12%
Folate, total
14µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
99mg
31%
Niacin
25mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
647mg
92%
Riboflavin
1mg
91%
Selenium, Se
96µg
100%
Sodium, Na
318mg
21%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
2µg
13%
Water
156g
6%
Zinc, Zn
6mg
75%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.