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Tuesday, February 15, 2011

Apple Pork Roast

I don't know about you, but I love putting a roast in the oven before church and coming home to the smell of dinner cooked and ready to eat. There is only one draw back to that...I get tired of eating the same ol' tasting roast week after week, time after time...everyone tires of it quickly and then they all start to complain (gotta hate that!!). To make things worse, I have to come up with something to make with all of the roast leftovers when no one wants to eat. LUCKY for the both of us, I think I have come up with a small solution for the "Sunday Roast Dilemma" (at least for a week here and there to shake things up a bit). I bought a pork roast a few weeks back and had it in the freezer just waiting for the perfect idea to pop into my head. I worked long and hard on this and finally came up with a HUM DINGER of a recipe. It is fabulous!!! Everyone loved it. Cutting the meat and getting it to the table was a difficult task because everyone was grabbing the meat from the serving plate as fast as I could cut it (I know....the little pigs!). This recipe is extremely easy, tastes amazing and will be done when you get home from church. This recipe is a MUST MAKE!

Apple Pork Roast
1 pork roast, any size
6 package of Apple Cider Powdered drink mix (bottled Apple Juice would work too)
1 1/2 qt water
9 oz. Apple Jelly (any brand, I used the store brand...9 oz is half the bottle )
1/2 c. brown sugar
1 1/2 T. soy sauce
Place meat in roasting pan (I like to put mine on a small rack inside of my pan so its not directly on the bottom, but if you don't have a rack just place it directly on the bottom of the pan...it will be fine, I'm just a little OCD about some things. ). Mix apple cider powder with 1 1/2 qt. water. Pour into bottom of roasting pan with meat. In a small sauce pan combine apple jelly, brown sugar and soy sauce. Bring to boil, turn heat down to medium low and cook until sugar is dissolved, stirring continually. Pour directly on pork roast, trying carefully to not dump it all in the apple juice. Cover the roast with lid or foil and bake at 275 degrees for 5 hours OR cook at 300 for 3 hours. Cooking time will also depend on the size of your roast. I like to cook mine at a lower temperature for longer, that way the meat is more tender and moist.


PS...watch for the recipe I came up with to use up the leftovers....you might have to hide some meat so there will be some leftovers, lucky for me I made 2 roasts, I didn't figure they could eat them both.

Julie~

1 comment:

  1. Mmm, this looks incredible. What a great way to make a glaze for the pork.

    ReplyDelete