This week at Brookshire’s, boneless pork roast is on sale, and do you know what that means? Well, besides getting a great deal on the other white meat that is a healthy and easy choice for your family, it means that you can celebrate fall with recipes that celebrate the pork roast!
Pork naturally lends itself to fall flavors such as fruit and succulent spices. Pork can be dry, so fruit adds natural juices while ramping up the flavor.
This recipe actually does double duty. Apples, slipped between succulent slices of pork, keep the roast moist, while bacon placed on top adds a little fat and a lot of flavor to the meat, infusing it with the taste of Americans’ favorite guilty pleasure.
I like Granny Smith apples in this recipe because they don’t break all the way down, and the tartness of the apples plays well against the sweetness of the glaze. Fuji apples work well, too, or whatever suits your taste!
Apple Bacon Pork Roast
3-4 lb boneless pork loin roast
2 large Granny Smith apples, sliced
6 slices bacon (halfway cooked)
1/3 cup brown sugar
1/2 cup brown sugar
1/4 cup apple juice
1 Tbs Dijon or grainy mustard
dash of cinnamon
Directions:Slice your pork loin into 1-inch slices about 3/4 of the way through. That way the roast is still connected in one piece. Place roast in a large slow cooker and place the apple slices in the slits. Lay the bacon slices over the top of the roast and sprinkle with brown sugar. Place lid on the slow cooker, and allow the roast to cook for 3-4 hours on high or 6-8 hours on low. Slice and serve with the glaze below.
Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.
Nutritional Information: Calories Per Serving: 516, Calories from Fat: 116, Fat: 13 g, Trans Fat: 0.1 g (4 g Saturated Fat), Cholesterol: 207 mg, Sodium: 349 mg, Potassium: 1270 mg, Carbohydrates: 22 g, Fiber: 1 g, Sugar: 20 g, Protein: 74 g.
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