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- 1 boneless pork loin roast, about 2 1/2-3 pounds
- Salt and freshly ground black pepper to taste
- 6 tablespoons vegetable oil, divided
- 2 onions, sliced
- 2 Granny Smith apples, sliced
- 2 cloves garlic, chopped
- 2 cups apple juice
- 2 cups chicken broth
Preheat oven to 350°F. Combine salt, pepper and 3 tablespoons of the vegetable oil in a small bowl. Rub mixture over the entire surface of the roast. In a large, heavy pot or Dutch oven, heat remaining 3 tablespoons oil over medium-high heat. Brown the meat on all sides. Add onions, apples and garlic to the pan. Add apple juice and broth 1 cup at a time until liquid covers the roast half way up. Add broth and juice in equal parts as needed to maintain that level. Cover and braise for 1 1/2-2 hours or until the meat is very tender. Slice the meat and serve with the apples, onions and pan juices.
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