Pork Roast with Apples, Sage, and Rosemary

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Recipes (cont.)

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Pork Roast with Apples, Sage, and Rosemary

6–8 Granny Smith apples, peeled, cored, and cut into large pieces 1 tablespoon (5 ml) lemon juice

3–4 pound (1.34–1.8 kg) boneless or center rib pork roast 1/2–1 teaspoon (2.5–5 ml) salt

1/2 teaspoon (2.5 ml) pepper

1 tablespoon (15 ml) extra virgin olive oil

2 red onions, cut into wedges

1 fresh sage sprig

1 fresh rosemary sprig

1.Toss apples with lemon juice. Set aside.

2.Season roast with salt and pepper.

3.Heat olive oil in stovetop-safe cookware over medium-high heat. Brown roast well on all sides and remove from heat. Remove roast from stovetop-safe cookware and set aside.

4.Add 1/2 of onions to pan and stir to brown slightly with residual heat from stovetop-safe cookware.

5.Place roast on top of onions in stovetop-safe cookware. Surround roast with apples and remaining onions.

6.Place sage and rosemary sprigs on top of roast.

7.Cover, place stovetop-safe cookware in base, and cook on HIGH for 4 hours or LOW for 7–8 hours.

8.Discard rosemary and sage sprigs.

9.Remove roast to serving platter and cover with foil to keep warm.

10.Place stovetop-safe cookware with apple and onion mixture on stovetop over medium-high heat and bring to a boil. Reduce heat and simmer gently for approximately 10 minutes or until applesauce thickens. Stir occasionally. Slice pork roast and serve with applesauce.

Serves 10–12

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