HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Pork Roasted Pork with Apples and Onions Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Pork: 4 pounds boneless pork loin roast 2 tbsp. all purpose flour 1 1/2 tsp. dried sage leaves 1/2 tsp. salt 1 tsp. pepper 1 1/2 pounds small yellow onions, peeled 1/2 cup water 3 large Granny Smith apples, cored, peeled and halved Gravy: 2 tbsp. all purpose flour 1 1/4 cups chicken broth 1/2 cup apple cider 1 tsp. Dijon mustard 1/2 tsp. dried sage leaves Directions For Pork: Preheat oven to 450 degrees. Stir together flour, sage, salt and pepper in a small bowl. Rub the flour mixture all over the pork. Place the roast fat side up in a roasting pan. Arrange the onions around the pork. Add the water to the roasting pan. Roast pork 20 minutes. Reduce oven to 375 degrees and stir onions. Roast pork an additional 50 minutes. Add the apple halves to the roasting pan. Roast pork 15 minutes. Turn apples over and roast pork about an additional 15 minutes until cooked through and apples are tender. Remove the pork, onions and apples from the pan and transfer to a platter. Tent the platter loosely with foil and let stand while preparing gravy. For Gravy: Pour off all but 2 tbsp. of the juices in the roasting pan. Place the roasting pan over medium low heat and stir in flour. Cook until goden, stirring constantly. Add the broth and cider to the pan and bring to a boil. Reduce heat to low and simmer gravy about 5 minutes until thickened, stirring occasionally. Stir in Dijon and sage. Simmer 1 minute. Slice pork and serve with apples, onions and gravy. Serves 6 to 8. Related Recipes •   Pistachio Crusted Roasted Pork Tenderloin •   Quick Pork Tenderloin with Broiled Apples •   Roasted Pork Tenderloin with Apple Walnut Stuffing •   Easy Apricot Honey Mustard Roasted Pork Tenderloin •   Roasted Spice Crusted Pork Loin •   Roasted Pork Loin Caribbean Style •   Easy Three Step Glazed Roasted Pork Tenderloin •   Cider Braised Pork Roast •   Fall Skillet Pork Chops with Apples •   Grilled Bangkok Pork Chops •   Moist Honey Roasted Pork Tenderloin •   Orange and Honey Roasted Pork Tenderloin •   Diablo Pork Wrap •   Roasted Jamaican Pork Tenderloin with Honey Banana Cure •   Roasted Pork with Honey-Mustard Jalapeno Glaze •   Garlic and Herb Roasted Pork Tenderloin •   Roasted Pork Marsala •   Hawaiian Braised Pork •   Pork Marsala with Fruit Sauce •   Tomato Basil Pork Scallopine View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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