Autumn Harvest's Best Pork Roast
"Pork, when cooked to perfection, is my favorite meat. I started serving this dish last fall when apples were being harvested and it was a huge hit. I like granny smith but many others will do just fine. Some people like to eat the apples with the pork. I prefer them just to flavor the meat and sauce."
- Ready In:
- 8hrs 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 -3 lbs pork loin
- coarse black pepper, freshly ground
- salt
- 6 apples, quartered
- 1⁄4 cup apple juice
- 1⁄2 cup white wine
- 3⁄4 cup peach jam
- 3 tablespoons brown sugar
- 1 teaspoon ground ginger
directions
- Rub pork loin with pepper and salt to taste.
- Brown sides in frying pan.
- Line apples on the bottom of a crockpot.
- Lay pork loin on top of apples.
- Whisk the remaining ingredients together and pour over pork loin and apples.
- Cover and cook on low for 6-8 hours.
- *Note:I use Livingston's Chablis Blanc which is about$4.00 a bottle in the grocery store. However, Beringer's Chenin Blanc or a nice German white wine (like Reisling) would be lovely as well.
- **Note:I use my mom's homemade peach jam. If you use plain peach jam be sure to add 1/2 tsp cinnamon and a pinch of ground clove for a wonderful flavor.
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Reviews
-
Great recipe!I used cortland apples and I added an onion along with the apples to make it a little more savory. The flavor was perfect. Thanks for the recipe! -
I made this roast exactly as directed by Kim, including adding the recommended cinnamon and ground clove. It was moist, but somehow lacked flavor. I think if I were to prepare this roast again I will increase the brown sugar. -
I added some stalks of celery for the pork loin to rest on in addition to the apples. The pork was very tender, moist and I was glad because I was serving to my inlaws. -
This is very, very yumpy!!! I made just as the recipe read, and I was very pleased! Nothing to change at all. A really great pork roast! Thanks so much MadCat!
RECIPE SUBMITTED BY
MadCatKim
United States
I am a "transplant" to the Great Smoky Mountains area of East TN. Before that, I lived in several states, but primarily I lived in New England (CT, MA & NH).
I have a husband and beautiful boy who keep my very busy. I work full-time as a Safety Manager in manufacturing and I volunteer for the Cystic Fibrosis Foundation. We are working on our 1st cookbook fundraiser!
