Apple and Herb Roast of Pork

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

VIEW FULL PRODUCT INFORMATION (opens a new window)

Ingredients

  • 1 tbsp (15 mL) canola oil
  • 1 boneless pork shoulder roast, rolled and tied (3-3 ½ lbs/1.4-1.6 kg)
  • 2 tbsp (30 mL) dried rosemary leaves
  • 2 tbsp (30 mL) dried thyme leaves
  • 1 tsp (5 mL) black pepper
  • 2 Granny Smith apples, cored and sliced thinly
  • 1 small head of red cabbage cored and sliced thinly
  • 2 cups (500 mL) red onion, sliced thinly
  • 2 tbsp (30 mL) butter or margerine
  • 2 cups (500 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1/2 cup (125 mL) cider vinegar
  • 3 tbsp (45 mL) brown sugar
  • 1/2 tsp (3 mL) allspice
  • 1/2 tsp (3 mL) whole cloves
  • 1 tsp (5 mL) ground cinnamon

Directions

  1. Rub roast on all sides with rosemary, thyme and black pepper.
  2. Warm oil in a large dutch oven or large heavy bottom skillet over medium heat and brown pork roast all over, about 10 minutes.
  3. Remove roast from dutch oven or skillet and set aside. Return now empty dutch oven or skillet to heat and melt butter. Add onion and cabbage and sauté until beginning to soften then add cider vinegar, broth and brown sugar. Stir to combine. Cook on medium heat for 5 minutes.
  4. Bring cabbage mixture to a simmer and sprinkle with allspice, cloves and cinnamon.
  5. If not using a dutch oven, transfer cabbage mixture to a roasting pan.
  6. Place pork roast on top of cabbage, cover roast with sliced apples and place the remaining apples around roast. Cover and bake at 350°F (175°C) for approx. 2 hours or until an internal thermometer inserted into the roast reads 145°F (65°C) degrees. Remove roast and rest covered with foil for 15 minutes.
  7. Transfer cabbage mixture to a serving platter and place sliced roast over top, ladle roasting juices over entire dish.

Ratings & Reviews

(1)
  • Andrea S.

    July 16, 2017

    Very nice

    I substituted rutabaga for cabbage but it did not take away from the flavour. The meat was juicy and the cinnamon apple perfect with the meat. During cooking time I realized the recipe did not call for salt but at the end it did't need any. I served it with sliced potatoes herbed and salted and baked in the oven until the edges were crispy. It was a very nice experiment with this recipe.

    Was this helpful?

    (0) (0)

Your Rating:

Guidelines

WRITING GUIDELINES

  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

show less reviews read more reviews

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 530
Fat 36 g
Sodium 290 mg
Carbohydrate 20 g
Dietary Fibre 4 g
Protein 31 g
Calcium 10 %DV
  • Good source of protein

My Notes

Save Now Cancel × {{note_response}}
{{saved_note}}
Edit Delete ×

My Notes

To add notes to this recipe, simply

GET MEAL-MAIL®

Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox