Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.
1 (3-pound) boneless pork loin roast, trimmed
2 cups finely chopped onion
1 slice applewood-smoked bacon, chopped
5 cups thinly sliced peeled tart apple (about 1 1/2 pounds)
3 cups thinly sliced green cabbage
3 cups (1-inch) cubed peeled turnips
3/4 cup dry white wine
2 tablespoons maple syrup
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 375º.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.
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