Braised Pork Roast With Apple-Brandy Sauce

Cooked in the same pan with the roast, the chunky apple-brandy sauce picks up the herb rub's savory flavors.

Yield: 8 servings (serving size: 3 ounces of pork and 1/3 cup of sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 34%
  • Fat: 9.7g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.6g
  • Carbohydrate: 18g
  • Fiber: 2g
  • Cholesterol: 68mg
  • Iron: 1.9mg
  • Sodium: 396mg
  • Calcium: 34mg

Ingredients

  • 1 (2 1/2-pound) rolled boned pork loin roast
  • 1 tablespoon dried rubbed sage
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • Cooking spray
  • 1 teaspoon margarine
  • 2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup thawed apple juice concentrate, undiluted
  • 1/2 cup applejack (apple brandy)
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 2 2/3 cups chopped peeled Granny Smith apple (about 1 pound)
  • 1 tablespoon water
  • 2 teaspoons cornstarch

Preparation

  1. Unroll roast; trim fat. Combine sage, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub inside surface of roast with one-third of sage mixture. Reroll roast, securing at 1-inch intervals with heavy string. Rub outside surface of roast with remaining sage mixture.
  2. Preheat oven to 425°.
  3. Place a large Dutch oven coated with cooking spray over medium-high heat until hot. Add roast; brown on all sides. Remove roast from pan; set aside. Melt margarine in pan. Add onion and celery, and sauté 5 minutes. Return roast to pan. Combine 1/2 teaspoon salt, 1/4 teaspoon pepper, apple juice, applejack, and broth; pour over roast.
  4. Insert a meat thermometer into thickest portion of roast. Cover and bake at 425° for 20 minutes; reduce oven temperature to 325° (do not remove roast from oven), and bake 30 minutes. Add apple; cover and bake an additional 30 minutes or until meat thermometer registers 160° (slightly pink). Remove roast from pan, reserving cooking liquid. Place roast on a platter; cover with foil. Let stand 10 minutes.
  5. Combine water and cornstarch, and stir into reserved cooking liquid. Bring mixture to a boil, and cook 1 minute or until sauce is slightly thick. Serve sauce with pork.
  6. Note: Use 1 cup apple juice concentrate and omit apple brandy, if desired.
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