Apple Orchard Pork Roast :rectnt

Apple Orchard Pork Roast

Onions and apples meld perfectly to make a sweet and savory experience out of this easygoing roast--Vikki Lee, Gold River, CA Taste of Home Nov 2011
Prep: 25 Min. Bake 1 1/4 hours +Standing Yield: 8 Servings (1 cup sauce)

1 boneless whole pork loin roast (3-4 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 cup sparkling apple cider, divided
1 tablespoon soy sauce
1/4 cup sour cream


Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper.
Top with herbs. Arrange the apples, onions and sliced garlic around roast; dot with butter.
Combine 1 cup cider and soy sauce; pour over top.

Bake, uncovered, at 350 for 1 1/4 to 1 1/2 hours or until a meat thermometer reads 160, basting 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.

I had a 4.40 pound roast and cooked it for about 2 hours. I forgot to baste it, but it was VERY tender and juicy, melt in your mouth tender. I didn't have fat to skim off. I would say use 1/2 cup of the juice as you are adding 2/3 cup cider. My sauce was very thin. I was able to get fresh herbs from a friend, but if I don't have fresh the next time, I will just use what I have. The herbs really made for a nice flavor. I was able to find a whole pork loin for $1.99 per pound and had the butcher cut the roast to size and then he cut the rest into chops for another 4 meals! Once it is in the oven there wasn't much else to do!!! SO GOOD.


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