This roast makes a lot, so if you have leftovers, simply cut it into chops, and freeze in zip-top plastic bags up to three months. Pull a bag out of the freezer, and thaw in the refrigerator overnight. You can then brown the chops in a skillet to warm them.

Gene McCall, Birmingham, Alabama
Recipe by Southern Living November 2006

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Recipe Summary test

prep:
20 mins
bake:
2 hrs 30 mins
stand:
15 mins
total:
2 hrs 65 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub steak seasoning evenly over all sides of pork roast. Place roast in a roasting pan; position a large apple in center of roast to help hold its shape.

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  • Bake pork roast at 350° for 2 hours. Top apple with 1 cup kumquats, and bake 30 more minutes or until a meat thermometer inserted between ribs 2 inches into meat registers 160°. Let pork roast stand 15 minutes or until thermometer registers 165° before slicing. Garnish, if desired.

  • Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

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