Apple Braised Pork

Apples add fruity flavor to the gravy that's served with this tender herb-rubbed pork roast. Great served with baked apple slices, boiled potatoes or French bread.


12 servings


1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
3 garlic cloves, minced
1 large apple, peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt


Preheat oven to 325°F (163°C).

Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan.

Cover and bake for 55 to 75 minutes or until a meat thermometer reads 160°F (71°C), basting occasionally with juices. Remove to a serving platter and keep warm.

Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

Estimated Time

Preparation Time: 35 minutes
Bake Time: 75 minutes

Nutritional Information

One serving (3 ounces cooked pork with 2 tablespoons gravy) equals 219 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 144 mg sodium, 8 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

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