Caramelized Roast Pork
Yummy yummy! The roasted apples and sweet onions really complement the moist pork. I’ll be making this for dinner this week with roasted root vegetables (recipes forthcoming):
- 2 lb whole pork loin roast
- 1 Tbs olive oil
- 3 large apples, cut into wedges
- 2 large onions, cut into wedges (I recommend red or Vidalia)
- 5 garlic cloves, peeled
- 1 Tbs minced rosemary, crushed (or 1 tsp dried)
- salt and pepper to taste
Sprinkle roast with salt and pepper. In large skillet, brown in oil on all sides. Place in shallow roasting pan coated with cooking spray. Arrange apples, onions and garlic around the roast; sprinkle with rosemary. Bake uncovered at 350F for about 1 hour (or thermometer reads 160F), turning vegetables once. Let stand 10 min before slicing. Serves 8.
Note to self: we bought a 3.8lb pork rib roast and I forgot to brown it in my excitement of cutting up vegetables to put around it. However, it turned out great. I cooked it for 1 hour, 45 min and the edges were on the done-side of done but the middle melted like butter.
The roasted apples act like a chutney that we smeared on each bit of juicy meat. Oh and the smell in the house. Absolutely delicious! Will make again – good for company too.
I also got to use the German crafted carving set that my sister, Bonnie, gave us as a wedding present! That was exciting in and of itself.
