Apple & Spice Pork Roast
Courtesy of National Pork Board
Servings: 12
Prep Time: 10 Min.
Cook Time: 60-90 Min.
Prep Time: 10 Min.
Cook Time: 60-90 Min.
What you need:
* 3-4 lb. pork butt roast
* 1 c. applesauce
* 1/3 c. packed brown sugar
* 2 tsp. vinegar
* 1 tsp. yellow mustard
* 1/8-1/4 tsp. ground cloves
* 1 Tbsp. flour
* 1/2 tsp. salt
* 1/4 tsp. sugar
* 1/8 tsp. garlic powder
* 1/8 tsp. ground black pepper
* 1 c. applesauce
* 1/3 c. packed brown sugar
* 2 tsp. vinegar
* 1 tsp. yellow mustard
* 1/8-1/4 tsp. ground cloves
* 1 Tbsp. flour
* 1/2 tsp. salt
* 1/4 tsp. sugar
* 1/8 tsp. garlic powder
* 1/8 tsp. ground black pepper
What to do:
1. Heat oven to 350°F. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl.
2. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140°F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 145°F, 1-1 1/2 hrs. total cooking time (about 18-20 min. per lb.) until internal temperature on a thermometer reads 145°F.
3. Transfer roast to serving platter; cover with foil and let stand for 10 min. before slicing.
4. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 min. Spoon heated applesauce mixture over pork slices. Serves 10-14.
* A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140°F. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 145°F, 1-1 1/2 hrs. total cooking time (about 18-20 min. per lb.) until internal temperature on a thermometer reads 145°F.
3. Transfer roast to serving platter; cover with foil and let stand for 10 min. before slicing.
4. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 min. Spoon heated applesauce mixture over pork slices. Serves 10-14.
* A dish that invokes Sunday dinner in late fall, this roast uses applesauce as part of the glaze and sauce.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine pairings:
Pinot Noir, Riesling/Rhine, Beaujolais
Nutritional information:
Calories: 215; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 77mg; Total Carbs: 11g; Fiber: 0g; Protein: 27g; Sodium: 180mg;