This recipe comes from the Better Homes and Gardens 'so good with FRUIT' cookbook, & was originally meant to be roasted on a spit, over charcoal. I've adapted it for oven cooking since I have no spit! The finished roast should have a crisp jacket of peanut & apple butters with a tangy orange accent.
- Place roast, fat side up, on a rack in a shallow roasting pan, & place in an unheated oven.
- Turn the oven on to 350 degrees F, & roast the meat, uncovered for 3 hours. About 30 minutes before the end of the roasting time, insert a meat thermometer into the center & continue roasting until the thermometer reaches 170 degrees F.
- Meantime, gradually stir the apple butter into the peanut butter, then add the orange zest & juice.
- When the internal temperature of the roast reaches 170 degrees F, brush the apple butter mixture over the entire exposed surface of the roast, then continue cooking for another 15-20 minutes.
Great flavor - the apple butter/peanut butter/orange flavors produce something different and delicious. I added some cayenne for a little more zip.
This is really really good! I cut the recipe in half to accomodate my small family but followed the recipe exact otherwise.
Hey Syd, This was wonderful. I used a pear maple butter and used four porkchops. I served with roasted asparagus and white rice. I ate one and my hubby ate 3. Definately a 5+ star recipe for ease and taste.