Pork Roast with Apples and Onions
- 3 Tablespoons olive oil
- 1 Pork Loin or Shoulder Roast, (also called Pork Butt)
- salt and pepper, to taste
- 4 cups apple juice
- 1 cup beef stock
- 3 whole apples, cored and cut into wedges
- 3 whole medium onions, sliced
- 1 whole bay leaf
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 5 Tablespoons cornstarch
- 5 Tablespoons cold liquid, (can use water, juice or broth)
- ½ teaspoon ground marjoram
- To make the pork roast, heat olive oil in a large pot over high heat.
- Salt and pepper pork roast, then sear on all sides to give it some color.
- Reduce heat to low.
- Add apple juice, apple slices, onions, and bay leaf.
- Cover and simmer for 3 hours. (Or you may place in a 300 degree oven if you prefer.)
- When the roast is done, remove the roast, apples, and onions to a platter.
- Mix cornstarch and cold water, stirring to remove all lumps.
- Raise heat to medium-high, add cornstarch mixture (or slurry), and boil liquid, reducing it until thick and rich.
- Add additional cornstarch and liquid if you'd like it thicker or just add add liquid to thin it a little if it's too thick for you.
- Add marjoram and serve.
Recipe by Cheery Kitchen at https://cheerykitchen.com/pork-roast-with-apples-and-onions/
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