Cider-Braised Pork Roast and Apples

Apples and lend a slightly sweet taste to braised pork roast. For lunch tomorrow, add even more sweetness by turning the meat into a Pork and Berry Salad.

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3.5 by 6 people

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  • Makes: 6 servings
  • Makes: 6 servings + reserves
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs (low) or 4 to 5 hours (high)

Cider-Braised Pork Roast and Apples

Directions

  1. Trim fat from meat. In a small bowl, stir together salt, thyme, sage, and pepper. Sprinkle spice mixture over meat; rub in with your fingers. In a large skillet, brown meat on all sides in hot oil over medium heat.
  2. In a 6- or 7-quart slow cooker, place apples, shallots, and garlic; sprinkle with tapioca. Place meat on top of apple mixture. Pour broth and apple cider over meat.
  3. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.
  4. Reserve and store* 1 pound of the meat. Use for Pork and Berry Salad (see recipe below). Slice remaining pork; serve with apples and hot cooked rice. Spoon some of the cooking liquid over all. Makes 6 servings.

From the Test Kitchen

*

Place meat in an airtight container; cover. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Pork and Berry Salad:

Chop or slice reserved meat. Arrange 6 cups torn mixed greens on individual plates. Top with meat and 3 cups mixed berries, such as sliced strawberries, blueberries, and/or raspberries. Drizzle with 1/2 cup bottled balsamic vinaigrette or your favorite vinaigrette. Makes 6 servings.

Nutrition Facts per serving of Pork and Berry Salad: 236 cal., 11 g total fat (2 g sat. fat), 66 mg chol., 371 mg sodium, 9 g carb., 2 g dietary fiber, 24 g protein.

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Nutrition Facts (Cider-Braised Pork Roast and Apples)

  • Per serving:
  • 407 kcal ,
  • 12 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 67 mg chol. ,
  • 303 mg sodium ,
  • 43 g carb. ,
  • 2 g fiber ,
  • 11 g sugar ,
  • 30 g pro.
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