I came across a recipe similar to this the other day and thought it sounded so good. I made just a few minor changes. The original recipe calls for apple cider, but I think apple juice will work well, and I always have that. As it turns out . . . I didn’t have the apple juice, either, so I used my favorite wine, which happens to be apple wine. I think the wine actually made the roast even more tender, and it had a great flavor. For this recipe, though, I’m going to list apple juice. Just know there are alternatives – even water or chicken stock would probably work. Also, you should use your judgment on how much salt and pepper you like. The herbs can be fresh or dried (I used dried because it’s all I have at the moment).
This is a recipe I will definitely make again . . it makes a great presentation for company. I served it with sides of green beans and sweet potatoes.
Herbed Pork Roast with Apples
1 pork butt roast, approx. 4 lb.
4-5 garlic cloves, peeled and sliced
1 Tbsp. salt
1 tsp. ground black pepper
2 Tbsp. sage
1 Tbsp. rosemary
1 tsp. thyme
3 large apples (tart is best), cut into wedges
2 medium onions, cut into wedges
1/2 stick butter or margarine
1 2/3 cup apple juice, divided
1 Tbsp. soy sauce
1/4 cup sour cream
Preheat oven to 350 degrees F. Score the fat side of the roast in criss-cross manner, about 1/4 inch deep; place half the garlic slices inside the slits at random. Sprinkle the salt and pepper onto the roast evenly on all sides. Depending on the size of your roast, you may need to use a little more salt/pepper according to your taste.
Place roast, fat side up, in shallow baking pan, making sure to leave about 2 inches of space around the roast. Sprinkle the sage, rosemary and thyme on top of the roast and rub in.
Arrange the apples, onions, and remaining garlic evenly around the roast in the pan. Dot with butter. Mix 1 cup of apple juice with the soy sauce and pour evenly over all.
Bake uncovered 1 1/2 to hours or until meat reaches desired doneness. Baste occasionally with the pan juices, being sure to keep the apples moist. To test for doneness, pierce the meat with a knife; if juices are pink, it will need to cook longer.
Transfer roast to a platter and arrange apples and onions around it. The meat will be easier to slice if allowed to stand for at least 10 minutes before slicing.
Pour the pan juices into a small saucepan and add the remaining apple juice. Bring to a boil. Remove from heat and stir in the sour cream. Sauce will be fairly thin. Serve the sauce warm with the pork.