Polish Baked Pork Loin
Yield
4 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
seasoning
|
* |
| 4 | pounds |
pork loin roast
boneless |
|
| 1 | x |
all-purpose flour
|
*
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 3 | each |
apples
granny smith, peeled, shredded |
|
| 1 | cup |
apple juice
|
|
| 3 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
seasoning
|
* |
| 1.8 | kg |
pork loin roast
boneless |
|
| 1 | x |
all-purpose flour
|
*
|
| 45 | ml |
vegetable oil
|
|
| 2 | medium |
onions
chopped |
|
| 3 | each |
apples
granny smith, peeled, shredded |
|
| 237 | ml |
apple juice
|
|
| 45 | ml |
brown sugar
|
|
| 5 | ml |
ginger
ground |
|
Directions
Pat roast dry.
Cover with desired seasoning.
Let stand 15 minutes.
Sprinkle roast with flour until evenly coated.
Preheat oven to 325℉ (160℃).
Heat oil in a large skillet.
Add roast; cook over medium-high heat until browned on all sides.
Place browned roast in a deep baking dish .
Add onions to skillet cooking juices; sauté over medium heat until tender.
Remove from heat.
Stir apples into onions, add brown sugar and ginger; spoon mixture over roast.
Add water to the bottom of baking dish.
Cook, uncovered 2 to 2½ hours or until tender.
Baste every 20 minutes, adding enough water to make sure at least 1 cup cooking juices remains in baking dish throughout cooking time.
When done, remove meat and strain cooking juices.
Slice meat and serve hot with side dish of strained juices.
CROCKPOT: Layer apples and onions mixture on bottom of crock-pot.
Add roast.
Mix apple juice or water (use only ¼ cup) with brown sugar and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on low setting 8 to 10 hours or until done.
NOTE: For Crock-Pot use only ¼ cup liquid.
