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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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