- 1 tablespoon butter
- 3 pounds Yukon Gold potatoes, peeled and chopped
- 3 large firm apples - peeled, cored, and cut into large chunks
- 8 carrots, peeled and coarsely chopped
- 1/2 large sweet onion, chopped
- 2 teaspoons dried rosemary, or more to taste
- 5 pounds pork tenderloin roast
- salt and freshly ground black pepper to taste
- 1 tablespoon chopped fresh sage
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 (12 fluid ounce) bottle hard apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup oil
- 1/4 cup good-quality honey
- Preheat oven to 425 degrees F (220 degrees C). Grease a large roasting pan with butter.
- Combine potatoes, apples, carrots, and sweet onion in the bottom of the roasting pan and sprinkle with rosemary.
- Season roast with salt and pepper on all sides and rub with sage. Dust with flour on all sides.
- Heat 2 tablespoons oil in a large skillet over medium-high heat and brown roast on all sides, about 2 minutes per side. Add roast to the pan.
- Combine hard apple cider, apple cider vinegar, 1/4 cup oil, and honey in a bowl and whisk well; pour over roast and vegetables. Cover with a lid or aluminum foil.
- Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until an instant-read thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 1 hour more. Remove from oven, cover, and allow to rest for 30 minutes.
06/12/2019
recipepes.com
apple cider pork roast, recipe
PT15M
PT1H
5
455 calories
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