Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. 'Try serving it with baked apple slices, boiled potatoes or French bread', suggests Diane Hixon from Niceville, Florida.

Allrecipes Member

Recipe Summary test

prep:
35 mins
cook:
55 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 145 degrees F (63 degrees C), basting occasionally with juices.Remove to a serving platter and keep warm.

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  • Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

Tips

Nutritional Analysis: One serving (3 ounces cooked pork with 2 tablespoons gravy) equals 219 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 144 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

Nutrition Facts

232 calories; protein 24.6g; carbohydrates 8.2g; fat 10.7g; cholesterol 72.8mg; sodium 138mg. Full Nutrition
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Reviews (50)

Rating: 5 stars
09/19/2011
This gets a 5 star review from the whole family including the onion hating 13 year old. :) I made the recipe as directed - although I will admit I did not measure the spices and I am sure I did not use 1 teaspoon of any of them. I just gently sprinkled with pepper, sage, thyme and salt. Browned on all sides as directed. Do NOT cook to 160. As of "May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for before carving." At 325 this roast will take less than an hour - depending on the size the temp of the roast plan to start checking at 45 minutes. If you don't have apple juice concentrate - use apple juice. I used my hand blender to puree the gravy. By the time I was done taking a picture the family was heading back for seconds - by the time I was done they had gone back for thirds! Hubby says I need to make apple sauce to go on the side and well as in the gravy, Next time! There will be a next time. Thanks for a great recipe. Read More
(99)
Rating: 5 stars
10/17/2011
Very Good REcipe! Read More
(37)
Rating: 3 stars
10/03/2011
I am only giving this recipe 3 stars because I had to do quite a bit to it, to give it flavor. I added one chicken base cube, 1/4 c white wine, a bay leaf, more pepper, more salt and also a sprinkle of poultry seasoning because I didn't have plain sage. (yuck) I also used a bit more meat, so I added one more apple (granny smith). I subbed the concentrate juice for Simply Apple juice (which is FANTASTIC, by the way). My guys said that it would have been any more sweet, it would have been gross. But with the wine, chicken cube, and bay, I think it made it just savory enough. A must with mashed potatoes. *“I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com"* Read More
(29)
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Rating: 4 stars
01/04/2010
Excellent. My husband and I really enjoyed this pork recipe. I like the sweet of the apples balanced with the savory of the herbs and onions. I made a few modifications - I didn't have a pork roast on hand so i used 2 - 1 inch pork tenderloin cuts and cut down the cooking time significantly (about 45 mins). Also, I didn't have time to do the gravy - so i just strained the apples pieces and onions and served them on top of the pork. i will definitely make this again. Read More
(24)
Rating: 5 stars
12/14/2010
Wow !!! There was no left overs , need I say more . Read More
(22)
Rating: 5 stars
10/15/2011
Great recipe..... I have also done it with 2 Tbsp of curry added - very nice. Read More
(12)
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Rating: 4 stars
10/16/2011
Great recipe! I used boneless, skinless chicken thighs and added 1 tsp of apple cider vinegar (at my urging of my husband), and sliced carrots and celery. Read More
(6)
Rating: 5 stars
10/16/2011
Made this for my husband birthday and it was wonderful! The gravy was very tasty on the mashed potatos and the left over pork made amazing sandwiches the next day too!! we'll be adding this to our fall recipes for sure. Read More
(6)
Rating: 4 stars
10/19/2011
Made this on a weeknight and it was so easy. Served it with corn and sweet potatoes. It was fantastic. This is an amazing fall recipe. I didn't change much, just didn't measure my herbs and used the whole can of apple concentrate. Mine cooked quicker than the suggested cooking time. Good thing I used a meat thermometer. Will make it again, and already shared it with my friends. Read More
(5)