Apple-Roasted Pork

Name: Apple-Roasted Pork
Ingredients: 1 (3-pound) boneless pork roast, tied; 4 apples (any tart variety, such as Macintosh or Baldwin), peeled, cored, and cut into eighths; 4 large carrots, peeled and cut into 2-inch pieces; 1 large Vidalia onion, peeled and cut into eighths; About 1 cup apple cider or apple juice; 1 tablespoon light-brown sugar or honey*; Salt and freshly ground pepper

7 ingredients

7 steps

Ingredients

1 (3-pound) boneless pork roast, tied
4 apples (any tart variety, such as Macintosh or Baldwin), peeled, cored, and cut into eighths
4 large carrots, peeled and cut into 2-inch pieces
1 large Vidalia onion, peeled and cut into eighths
About 1 cup apple cider or apple juice
1 tablespoon light-brown sugar or honey*
Salt and freshly ground pepper

Directions

1

Preheat oven to 350°. Place pork in a medium-size roasting pan or an ovenproof skillet. Surround with apples, carrots, and onions. Pour 1/4 cup cider over meat and vegetables; sprinkle sugar (or drizzle honey) on top of meat. Season with salt and pepper. Roast for 30 minutes.
2

Meanwhile, heat the remaining 3/4 cup cider in a small saucepan over very low heat, simmering until somewhat thickened, 15 to 20 minutes.
3

Remove roast from oven and pour half the reduced cider over the meat, then roast another 30 minutes. Remove from oven and pour remaining cider over meat and vegetables; roast another 15 minutes, or until the internal temperature reaches 155 to 160° on a meat thermometer.
4

Let roast sit about 5 minutes, then slice thinly and serve with pan juices, apples, and vegetables.
5

Freeze-Easy: Wrap dish tightly in a double layer of aluminum foil. After thawing, reheat in a 275° oven for 20 to 30 minutes, or until warm; or follow your microwave's directions.
6

How Kids Can Help: Measure ingredients; place apples and vegetables around pork; pour cider over uncooked pork.
7

Honey should be off-limits for children under 1 year old.