Sunday, June 17, 2012
Pork Roast with Apples and Onions Prep Time: 15 Minutes | Cook Time: 2 Hours | Difficulty: Easy | Servings: 8 Ingredients 3 Tablespoons Olive Oil 1 whole Pork Shoulder Roast (I used about 3.5 lbs boneless pork ribs) Salt And Pepper, to taste 4 cups Apple Juice 1 cup Beef Stock 3 whole Apples, Cored And Cut Into Wedges 3 whole Medium Onions, Sliced 1 whole Bay Leaf Preparation Instructions OPTIONAL: Saute onions until brown. (Or you may just add them raw to the roast.) To make the pork roast, heat olive oil in a large pot over high heat. Salt and pepper pork roast, then sear on all sides to give it some color. Reduce heat to low. Add apple juice, apple slices, onions, and bay leaf. Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.) When the roast is done, remove the roast, apples, and onions to a platter. Raise heat to medium-high (to high) and boil liquid, reducing it until thick and rich. Spoon thick sauce over the roast, then cut the roast into slices. Serve with apples, onions, and wild rice. (I recommend mashed potatoes) (Note: add fresh thyme or rosemary to the roast before cooking if you have it on hand!) To prepare meal from freezer, defrost overnight in fridge. Heat pork and apple mix in oven until warm. Meanwhile heat apple gravy in pot on stove, wisking vigorously to reincorporate the fat. Pour gravy over hot meat and potatoes.