Monday, November 21, 2011

Pork Roast with Apples and Onions

Pic courtesy of Pioneer Woman

I saw this recipe a couple weeks ago on Pioneer Woman and it just spoke to me. It looked so yummy and different and Fall-ish. I'm not a huge fan of pork and I really don't do roasts all that often any more, but I knew I just had to try this. I'll quote Pioneer Woman on this, "Oh, how I love life. For life includes dinners like this. " True, true, true. This was so different from any roast I have ever had. I loved the sweetness of the apples and the saltiness of the roast and onions. It's convinced me to start making roasts again (every once in a while isn't so bad, right?!).

Pork Roast with Apples and Onions
adapted from Pioneer Woman

  • Pork Roast (shoulder, butt, or any roast you prefer)
  • 3 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 4 cups Apple Juice
  • 1 cup Beef Stock
  • 3 whole Apples, Cored And Cut Into Wedges
  • 3 whole Medium Onions, Sliced
  • 1 whole Bay Leaf

OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.)

To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, beef stock, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)

When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. For a little extra thickness, whisk 1/4 to 1/2 cup warm water with 2 Tbl flour and then whisk into gravy sauce.

Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and mashed potatoes.


Post a Comment