This Apple Glazed Pork Roast was a big hit the other day because it tasted amazing and we haven't had a boneless pork roast in quite a while. I hope you won't wait that long to serve this apple glazed boneless roast in your home.
It's really quite a simple dinner recipe but the rewards are great. You can whisk together the glaze mix in a few minutes, and I'll bet if you've been trying some of our recipes that you are getting quite adept at slicing apples up in any shape or size.
One tip that I can give again, if I've said it before, is that the roast needs to rest for about 10 minutes after being taken from the oven. This one step will afford you nice, juicy slices of pork...without this step, when you cut into the pork, the juices will just run out. It needs that little bit of extra time to redistribute the juices throughout the roast. To keep the pork roast warm during this process, just wrap it loosely in tin foil.
Be sure to cook the apple-glazed pork roast to the given temperatures, but don't overcook it. We want that roast to be nice and juicy.
Ingredients
3 pound boneless pork loin roast
1/2 6-ounce can frozen apple juice concentrate, thawed
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspon ground black pepper
3 apples - I used red delicious but Granny Smith's would be good, too.
Slice the apples up into chunks...please see photograph.
1 tablespoon cornstarch
Method
Preheat oven to 350°F
Place roast in shallow roasting pan, large enough to accommodate the apples, which
will be added later.
Whisk together the apple juice concentrate, vinegar, honey, mustard, and seasonings.
Brush this mix onto the pork roast.
Bake just the roast for now in the preheated oven for 45 minutes, basting occasionally with
the apple juice mixture.
Add the apple chunks to roasting pan and continue to roast for another 30-45 minutes, until the temperature inside the roast reads 150°F on a thermometer.
Remove apple chunks and keep warm.
Let the pork rest about 10 minutes until the temperature comes up to 160°F. It will continue to roast after removal from the oven.
Strain the juices into a large measuring cup so it's easier to work with. Add water to make 1 cup
Whisk together the cornstarch and 1 tablespoon water and whisk that into the saucepan with the juices.
Cook and stir over medium to high heat until the sauce is thick and bubbly.
Your roast is now ready for carving and serving with the apples and sauce.
