Harvest Pork Roast

Harvest Pork Roast
Servings: 10 Yield: servings Prep 20 mins Marinate at least 3 hours or overnight Bake 400°F 15 mins Bake 350°F 45 mins Broil 8 mins


  • 1 can (6 oz) apple juice concentrate, thawed
  • 3 tablespoons maple syrup
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1 boneless pork roast (about 3 lbs)
  • 1 tablespoon cornstart
  • 4 tablespoons butter, melted
  • 4 tablespoons maple syrup
  • 1/4 teaspoon cinnamon
  • 4 Granny Smith apples, peeled, cored and cut into 1/2-inch-thick slices

Make It


1. In a large resealable plastic bag, combine apple juice concentrate, maple syrup, cider vinegar, olive oil, Worcestershire sauce, salt, cinnamon and black pepper. Add pork roast and marinate at least 3 hours or overnight, turning occasionally.

2. Heat oven to 400 degrees . Remove pork from plastic bag and reserve marinade. Roast at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees and roast an additional 40 to 45 minutes, until internal temperature reaches 140 degrees . Place on a serving patter and tent with foil. Allow to rest for 10 minutes.


3. Meanwhile, heat broiler to high. In a bowl, combine butter, maple syrup and cinnamon. Place apple slices on a large broiler pan and brush with butter mixture. Broil about 4 minutes per side, turning once, until tender, brushing occasionally with butter mixture.

4. Place marinade in a small saucepan and bring to a simmer. Combine cornstarch with 1 tbsp water; stir into saucepan and simmer for 1 minute.

5. To serve, slice pork and serve with apples and sauce.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 363, Fat, total (g): 17, chol. (mg): 87, sat. fat (g): 7, carb. (g): 26, fiber (g): 1, pro. (g): 27, sodium (mg): 312, Percent Daily Values are based on a 2,000 calorie diet.