Pork Roast with Onions and Apples
The autumnal fragrance of onions and apples roasting with pork makes this dish a great choice for Fall suppers.
1 (5-pound) boneless pork roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
3 bulbs garlic, separated and halved
1 teaspoon dried thyme
1 teaspoon dried rosemary
5 onions, peeled and thinly sliced
10 Gala or Fuji apples, cored and thinly sliced
- Preheat the oven to 300°F (150°C).
- Season roast with salt and pepper.
- Heat olive oil in a heavy ovenproof skillet. When oil is hot, add roast and brown on all sides, about 2 minutes per side.
- Arrange garlic, thyme and rosemary around pork. Place in oven and roast, uncovered, for 1 hour. To ensure that the meat cooks evenly, turn roast every 15 minutes.
- Add onions, arranging them to surround sides and cover top of roast. Continue to bake, uncovered, for 1 hour longer, continuing to turn every 15 minutes.
- Add apples and cook for an additional 30 minutes or until the apples are tender. Remove roast from pan and let stand 10 minutes before slicing.
Makes 10 servings.