Roast Pork with Apples, Cabbage, and Turnips

Name: Roast Pork with Apples, Cabbage, and Turnips
Yield: 10 servings (serving size: 3 ounces pork and about 1/2 cup apple mixture)
Ingredients: Cooking spray; 1 (3-pound) boneless pork loin roast, trimmed; 2 cups finely chopped onion; 1 slice applewood-smoked bacon, chopped; 5 cups thinly sliced peeled tart apple (about 1 1/2 pounds); 3 cups thinly sliced green cabbage; 3 cups (1-inch) cubed peeled turnips; ¾ cup dry white wine; 2 tablespoons maple syrup; 2 tablespoons cider vinegar; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper

3 Ratings
3 Reviews

Showcasing the best of fall's flavors, this hearty dish combines tart apples with smoky bacon, pungent cabbage, and sweet maple syrup. The apples and vegetables cook along with the pork so the flavors are harmonious. Full-flavored, tart apples, such as Granny Smith, Jonagold, Albemarle (Newtown) Pippin, Roxbury Russet, or Winesap, provide the best flavor.

By Domenica Marchetti

Recipe by Cooking Light October 2004

Gallery

Credit: Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:

10 servings (serving size: 3 ounces pork and about 1/2 cup apple mixture)

Nutrition Info

Directions

Step 1
Preheat oven to 375º.

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Step 2
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork; cook 15 minutes, browning on all sides. Remove pork from the pan. Add onion and bacon to pan; sauté 5 minutes or until onion is tender. Return pork to pan. Add apple and remaining ingredients, and bring to a simmer. Place pan in oven. Bake, uncovered, at 375º for 1 hour and 15 minutes or until a thermometer registers 155º, turning pork after 45 minutes.

Nutrition Facts

Per Serving:

262 calories; calories from fat 34%; fat 9.8g; saturated fat 3.5g; mono fat 4.3g; poly fat 0.9g; protein 25.7g; carbohydrates 17.6g; fiber 2.8g; cholesterol 70mg; iron 1.4mg; sodium 333mg; calcium 50mg.

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sheraphics

10/30/2013

Not as flavorful as I would had thought.

SLScott

10/12/2011

We loved this pork dish! I cooked it uncovered, but pushed the cabbage and apples down into the juice surrounding the pork. Also, I used a bone-in pork loin roast, which I think kept the meat juicier - but it took a couple of hours to cook. I made two other small changes - I used two slices of bacon instead of one, and I used chunks of butternut squash instead of turnips. Delicious!

StoveMan

12/27/2010

I'm making this as I type. That's why I've rated that this recipe 'has potential.' It calls for cooking 'uncovered' and after watching nothing happen for 30 minutes I trusted my instincts and covered it. Seems to me uncovered is simply wrong -- the cabage is burning, the apples not reducing, etc. To be continued...

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