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Cider-Braised Pork Roast and Apples

Makes: 6 servings Yield: 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
Ingredients
  • 1 3  pound  boneless pork top loin roast
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried thyme, crushed
  • 1/2  teaspoon  dried sage, crushed
  • 1/4  teaspoon  ground black pepper
  • 2  tablespoons  cooking oil
  • 4  red, yellow, and/or green apples, cored and each cut into 6 wedges
  • 1/3  cup  chopped shallots
  • 1  tablespoon  bottled minced garlic or 6 cloves garlic, minced
  • 3  tablespoons  quick-cooking tapioca
  • 3/4  cup  chicken broth
  • 3/4  cup  apple cider or juice
  • 3  cups  hot cooked rice
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.
Nutrition Facts (Cider-Braised Pork Roast and Apples)
  • Servings Per Recipe 6,
  • cal. (kcal) 407,
  • Fat, total (g) 12,
  • chol. (mg) 67,
  • sat. fat (g) 3,
  • carb. (g) 43,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 11,
  • pro. (g) 30,
  • vit. A (IU) 146,
  • vit. C (mg) 5,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 303,
  • Potassium (mg) 698,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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