Apple and Onion Pork Roast

  Winter may be here, but that doesn’t mean we can’t enjoy those last few fall apples to their fullest!  Besides, a nice, long cooking roast is a great way to warm up your kitchen.
3-4 lbs pork roast
5 garlic cloves, diced
1 tsp salt
1/2 tsp pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 apples, sliced
2 onions, thickly sliced
1/4 c butter, cut into chunks
1-2/3 c apple cider
1 Tbsp soy sauce
1/4 c sour cream
  Start by preheating your oven to 350 degrees.  Rub your roast with one of the cloves of garlic, salt and pepper and top with your herbs.  Place it in a roasting pan and surround it with apples, onions and your remaining garlic and then dot with your butter.  Mix together 1 cup of your cider and your soy sauce and pour it over the top.
  Place into the preheated oven, uncovered, until the roast reaches between 145 and 160 degrees (somewhere between 1 hour 15 minutes and an hour and a half).  Occasionally baste it with some of the pan juices.
  When the roast is cooked to your desired doneness, remove it from the pan along with the apples and onions, to a serving platter where you can keep it warm.  It should stand for around 10 minutes before you slice it.  While you wait, skim excess fat from the pan juices and transfer them (the juices, not the fat) to a small saucepan.  Add the rest of the cider to the pan juices and bring to a boil.  Remove from heat and add your sour cream, whisking until smooth and then serve with the pork.
  This was a great way to make a roast.  We tear through apples like crazy here and it was nice to have them cooked (my favorite preparation) and already in the meal, instead of the standard grabbed-out-of-the-bag we’ve been mostly doing.  G wasn’t entirely sure how he felt about the fact that his apple was “squishy” at first, but seemed to enjoy this once he got over his usual desire to argue with us about…uhm…everything.  The original recipe calls for sparkling apple cider, but we used still.  I’m not sure how/why the sparkling would do anything different…it seems to me it would probably be less potent…which is NOT something I would go for, but, who knows!  Either way, a great recipe to try out on a cold day when you have plenty of time to putter around the house and enjoy the smells of dinner cooking.
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