Slow roasted pork with apple puree is roasted low and slow in the oven along with a mixture of apples, wine, onions, garlic and herbs which are blended into a rich and tangy puree – a comforting fall dinner at its best.
Apples and pork are a match made in heaven, aren’t they? Especially in this dish, every single one of the flavors blend so well as they roast together slowly and as a result, it truly does taste heavenly.
Who knew that you could turn apples into a tasty puree that looks and tastes like gravy. This was a bit of an accidental discovery for me which is how a lot of my recipes turn out because I love to play with food. The first time I made this, I envisioned serving the pork with some mushy apple slices on the side, and that they were. Tasty and mushy. The next time I made it I was thinking of turning the apples into an applesauce, which almost happened, but my immersion blender had a different idea. And that’s how the apple puree was born.
This dinner is a Sunday favorite in our house. You can shred the pork into chunky pieces or you can really shred it and mix all of the yummy sauce into the pork for sandwiches topped with coleslaw. Our personal favorite is with a side of smashed potatoes and steamed broccoli. Here’s how. . .
- 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
- Preheat oven to 325
- Add the garlic, rosemary. fennel, salt, and pepper to oil rub over meat
- 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
- Slice the apples and onions and layer in the bottom of a dutch oven, and ads.
- Remove from oven and place set meat aside and cover with foil
- 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.
- Shred the meat using 2 forks and serve puree on the side or pour over meat.
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If you are looking for more apple goodness to go with roasted pork with apple puree, check out these . . .
Appelflappen from Palatable Pastime
Apple Butter Cream Cheese Spread from Tip Garden
Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
Apple Macaron with Peanut Butter Buttercream Filling from A Kitchen Hoor’s Adventures
Apple Maple Jam from Feeding Big
Apple Yeast Coffee Cake from Jolene’s Recipe Journal
Easiest Ever Applesauce from A Day in the Life on the Farm
Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
Grilled Veggie Tacos with Apple Salsa from Culinary Adventures with Camilla
Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
Individual Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
Italian Apple and Fig Polenta Torta from All That’s Jas
Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
Roasted Pork with Apple Puree from Simple and Savory
Savory Apple Bacon Pizza from Cooking With Carlee
Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures