Pork Roast with Apples

Pork and apples go hand in hand, and there’s no tastier way to serve them than in this Roast Pork with Apples. There are veggies, too, making this a full meal all tucked into one roasting dish. When you’re ready for a homey, scratch-made roast dinner that’s full of flavor, check out this roasted pork recipe – I just know you’ll love it!

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I love roasted meats. There’s something so homestyle about them, and this roasted pork recipe features all the sides roasted together, so it’s an easy recipe to make. 

The key to a good roast is tempering the roast. What does tempering a roast me? This is when you let the roast come to room temperature before popping it into the oven. This ensures a more even cook. Oh, and cook it low and slow. There’s a huge difference in flavor and juiciness between roasts cooked low and those cooked high. Trust me, as a professional chef I know all about cooking low and slow and this is the way to go.

In this Roasted Pork with Apples recipe, you’re going to start roasting the pork and the veggies at the same time. Then, you’ll remove the vegetables and add the apples. This way, the apples are perfectly tender, and the veggies are cooked just right.

Hungry?

Ingredients

• Bone-in pork roast – I like using a bone-in center-cut pork roast. These are also sometimes called rack roasts or rib roasts. I am looking for a roast of about 5 pounds. That gives me about 8 bones or chops, and that’s enough for 2 meals in my house.
• Salt and pepper – I cook with kosher salt and freshly ground black pepper.
• Cooking oil – Canola, vegetable or even olive oil is fine.
• Potatoes – Peel and cut the potatoes into wedges or chunks.
• Carrots – Peel and cut the carrots into 2-inch chunks.
• Shallots – Peeled and cut in half or in quarters if they’re larger.
• Fresh garlic – Always cook with fresh garlic; the difference in flavor is remarkable!
• Fresh thyme sprigs
• Chicken broth 
• Apple juice
• Apples – Use firm and not too sweet apples like Gala. Peel them and cut them into wedges.
• Apple cider vinegar
• Whole grain mustard – I prefer Dijon whole grain, but any grainy mustard is fine as long as it’s not too spicy.
• Butter – I cook with salted butter.

How to Make Roasted Pork with Apples

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat your oven to 325°F.

Season the pork roast generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, sear the roast on all sides for 2 to 3 minutes per side until a deep golden crust forms. Browning the meat first adds extra flavor to both the roast and the gravy.

While the pork is browning, prepare the vegetables. Peel and cut the potatoes into chunks, peel and cut the carrots into 2-inch pieces, and peel the shallots and garlic cloves. Keeping the vegetables similar in size helps them cook evenly.

Toss the prepared vegetables with the remaining oil and season with salt and pepper until evenly coated.

Arrange the vegetables and thyme sprigs in the bottom of a large roasting pan or baking dish, then place the browned pork roast in the center. Pour 1 cup chicken broth and 1 cup apple juice into the bottom of the pan, being careful not to pour the liquid over the roast so the browned exterior stays intact.

Roast at 325°F for about 45 minutes, or until the pork reaches an internal temperature of 101 to 105°F on an instant-read thermometer. Remove the vegetables from the roasting pan and transfer them to a baking sheet, leaving the roast in place.

Arrange the cut apples around the pork in the roasting pan. Return the pan to the oven and continue roasting until the pork reaches an internal temperature of 145°F. Transfer the roast to a cutting board to rest, then remove the apples with a slotted spoon and place them in a serving bowl to keep warm.

Once the roast has been removed, switch the oven to high broil. Broil the vegetables for 5 to 6 minutes, or until they’re browned and caramelized. Tuck the shallots beneath the other vegetables before broiling to keep them from burning.

To make the gravy, whisk the flour with the remaining 1 cup chicken broth until smooth. A small whisk makes it easy to eliminate lumps before the mixture is added to the pan juices.

Pour the flour mixture into the roasting pan juices and cook over low heat, whisking frequently until the gravy comes to a gentle simmer and thickens.

Stir in the apple cider vinegar and grainy mustard, then taste and adjust the seasoning with salt and pepper if needed. Simmer for 2 to 3 minutes, then transfer the finished gravy to a gravy boat.

Slice the roast evenly between the bones using a sharp carving knife. Be sure to pour any juices that collect on the cutting board into the gravy for even more flavor.

Serve the pork with the roasted apples, browned vegetables, and warm gravy. Enjoy!

Chef Jenn’s Tips

• There are 3 steps to perfectly juicy and tender meat. 1. Temper the meat first so that it comes to room temperature before cooking. 2. Cooking the meat low and slow. I’m not a fan of blasting the temperature high and then turning off the oven or other cooking hacks. 3. Let the meat rest for at least 10-15 minutes before cutting. 
• Use a meat thermometer to ensure the pork is perfectly cooked without being overdone. Pull the pork out of the oven at 145-F and it’ll still have a blush of pink and still be juicy and delicious.
• If your vegetables are still too hard after you take them out of the oven, pop them into another oven-safe dish and let them cook in the oven as the roast finishes cooking.

Make It A Meal

Pork Roast with Apples is a full meal. You’ve got your veggies and carbs roasted along with the pork. All you need is dessert! Go with the apple theme and make Nanna’s favorite apple cake or even Brown Butter Apple Blondies.

Storage

Leftover pork roast with apples can be stored in an airtight container in the refrigerator for up to three days.