Becky Luigart-Stayner; Cindy Barr
Yield
10 servings (serving size: 3 ounces pork and about 1/2 cup apple mixture)

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.

How to Make It

Step 1

Preheat oven to 375º.

Step 2

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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Ratings & Reviews

sheraphics's Review

SLScott
October 30, 2013
Not as flavorful as I would had thought.

SLScott's Review

StoveMan
October 12, 2011
We loved this pork dish! I cooked it uncovered, but pushed the cabbage and apples down into the juice surrounding the pork. Also, I used a bone-in pork loin roast, which I think kept the meat juicier - but it took a couple of hours to cook. I made two other small changes - I used two slices of bacon instead of one, and I used chunks of butternut squash instead of turnips. Delicious!

StoveMan's Review

sheraphics
December 28, 2010
I'm making this as I type. That's why I've rated that this recipe 'has potential.' It calls for cooking 'uncovered' and after watching nothing happen for 30 minutes I trusted my instincts and covered it. Seems to me uncovered is simply wrong -- the cabage is burning, the apples not reducing, etc. To be continued...