Roasted Pork With Apple Puree
Prep time
Cook time
Total time
Serves: 6
  • 6 medium apples - of any variety I prefer gala or honey crisp
  • 1 small onion rough chopped
  • 3 to 3½ pound pork loin, rib end or boneless ribs
  • 1 tablespoon olive oil - divided
  • 2 cloves garlic - crushed
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon fennel
  • ¼ teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon dijon mustard
  • up to ½ cup white wine or water
  1. Preheat oven to 325
  2. Add the garlic, rosemary. fennel, salt, and pepper to oil rub over meat
  3. Heat a dutch oven over medium heat with remaining oil and brown the meat on each side and transfer the meat to a plate and set aside
  4. Slice the apples and onions and layer in the bottom of a dutch oven, and ads.
  5. Remove from oven and place set meat aside and cover with foil
  6. Carefully remove the apple mixture and add it to a blender with the mustard and remaining wine or water gradually and blend to the desired consistency.
  7. Shred the meat using 2 forks and serve puree on the side or pour over meat.
Recipe by Simple And Savory at