- One 3-lb 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
- calories (1/6 of recipe): 380
- fat 9.8 g
- satfat 3.4 g
- sodium 122 mg
- cholesterol 143 mg
How to Make It
Prep time: 15 Minutes
Cooking time: About 75 Minutes
Preheat oven to 350 degrees. 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.
Meanwhile, heat the remaining 3/4 cup cider in a small saucepan over very low heat, simmering until somewhat thickened, 15 to 20 minutes.
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 degrees on a meat thermometer.
Let roast sit about 5 minutes, then slice thinly and serve with pan juices, apples, and vegetables.
FREEZE-EASY: Wrap dish tightly in a double layer of aluminum foil. After thawing, reheat in a 275-degree oven for 20 to 30 minutes, or until warm; or follow your microwave's directions.
How kids can help: Measure ingredients; place apples and vegetables around pork; pour cider over uncooked pork.