Pork roast with apples
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour15 minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour15 minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Pork roast with apples
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour15 minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour15 minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 1,2 kg boneless pork loin roast (about 1)
  • To taste, salt and pepper
  • Sufficient quantity of flour
  • 1 clove(s) garlic , cut in quarters
  • 45 ml butter
  • 45 ml dijon mustard
  • 1 onion(s) , minced
  • 250 ml apple juice
  • 250 ml chicken broth
  • 2 apple(s) (Cortland), seeded and cut into wedges
  • 4 potato(es) (large), peeled and cut into chunks
  • 60 ml parsley , chopped
  • 1,2 kg boneless pork loin roast (about 1)
  • To taste, salt and pepper
  • Sufficient quantity of flour
  • 1 clove(s) garlic , cut in quarters
  • 45 ml butter
  • 45 ml dijon mustard
  • 1 onion(s) , minced
  • 250 ml apple juice
  • 250 ml chicken broth
  • 2 apple(s) (Cortland), seeded and cut into wedges
  • 4 potato(es) (large), peeled and cut into chunks
  • 60 ml parsley , chopped
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Place rack in the middle of the oven. Preheat the oven to 180°C (350°F). Season roast with salt and pepper and sprinkle with flour on all sides.
  2. Make small incisions in the roast and fill them with the garlic cloves.
  3. Melt butter in a saucepan. Add roast and brown on all sides. Remove roast from pan and brush with Dijon mustard. Set aside.
  4. In the same saucepan, brown the onion. Deglaze with apple juice and chicken broth. Bring to a boil. Add the roast, apples, and potatoes.
  5. Bake in oven for 1 hour or until internal temperature of the meat registers 67°C (153°F). Set roast on counter for 10 minutes until internal temperature drops to 70°C (158°F) before slicing it. Sprinkle with parsley and serve with buttered green beans.