Pork Roast with Apples
This lovely fall dish will make your kitchen smell wonderful as it cooks.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Easy
- 3-lb. pork roast
- 1⁄2 tsp. dried oregano
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. dried cilantro
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. vegetable oil
- 1 medium-sized yellow onion
- 4 garlic cloves
- 3 medium-sized green apples (such as Granny Smith)
- 1 cup apple juice
- 1⁄2 cup dry white wine
- 1 envelope unflavored gelatin
- Preheat oven to 350°.
- Season the pork roast with the oregano, thyme, coriander, salt, and black pepper.
- Heat the vegetable oil in a large frying pan. Add the pork roast. Cook on medium heat, turning the pork roast until all sides are browned.
- Remove the skin from the onion and cut into 1-inch pieces. Remove the skin from the garlic and cut into thin slices. Remove the stem and core from 2 of the apples and cut into 1⁄2-inch slices.
- Put the pork roast in a large baking dish. Cover with the apple juice and white wine. Sprinkle the apple pieces, onion, and garlic on top. Cover and bake for 1 hour.
- Remove the peel, stem, and core from the remaining apple. Place in a food processor or blender and blend until puréed. Boil 1 cup of water. Add the gelatin. Stir in the apple purée. Cool in the refrigerator for 15 minutes.
- Remove the meat from the oven. Cut into 1⁄2-inch pieces and arrange on a platter. Top with the gelatin mixture right before serving.