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Hard apple cider adds depth of flavor to the sweet maple gravy, but nonalcoholic cider works fine, too.

Recipe by Oxmoor House January 2006


Credit: Oxmoor House

Recipe Summary

15 mins
1 hr
2 hrs 10 mins
3 hrs 25 mins
12 servings (serving size: 3 ounces pork, about 1/3 cup fruit, and 1 tablespoon gravy)


Ingredient Checklist


Instructions Checklist
  • Combine first 6 ingredients in a large shallow dish or large zip-top plastic bag. Pierce pork several times with a fork, and add to marinade. Cover dish or seal bag; marinate in refrigerator at least 2 hours.

  • . Preheat oven to 350°.

  • . Remove pork from marinade, reserving marinade. Place pork in a shallow roasting pan; add apple, pear, and onion. Pour reserved marinade over pork, apple, pear, and onion; sprinkle evenly with brown sugar. Bake at 350° for 1 hour or until thermometer registers 155° (slightly pink). Place pork on a serving platter, and let stand 10 minutes.

  • . While pork stands, place flour in a medium saucepan. Carefully pour pan drippings into pan, stirring with a whisk until well blended. Stir in syrup. Bring to a boil; reduce heat, and simmer 1 minute or until gravy begins to thicken.

  • . Slice roast; serve with fruit, onion, and gravy. Garnish with rosemary sprigs, if desired.


Oxmoor House Healthy Eating Collection

Nutrition Facts

244 calories; fat 6.1g; saturated fat 2.1g; protein 25.1g; carbohydrates 19.1g; cholesterol 62mg; iron 1.4mg; sodium 199mg; calories from fat 23%; fiber 1.5g; calcium 43mg.