Harvest Roast Pork

Harvest Roast Pork
  • 4 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 2 lb
    (900 g)

    boneless pork roast

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1

    sprig thyme, chopped

  • 1

    spanish onion, chopped

  • 1

    stalk celery, diced

  • 2

    apples, cored, peeled and cut into thick slices

  • 1 Tbsp.
    (15 mL)


  • 1/2 cups
    (375 mL)

    chicken broth, hot

  • Salt and freshly ground pepper to taste


Preheat oven to 400°F (200°C).

Brush roast with oil and sprinkle with thyme.

Place in a roasting pan and roast for 10 minutes.

Reduce heat to 325°F (170°C) and continue roasting 40 minutes or so.

About 15 minutes before the end, add onion, celery and apples to roasting pan. Season.

Remove and reserve apples and vegetables. Transfer roast to a plate, tent loosely with foil and let stand 15 minutes before slicing.

Over medium heat, stir flour into pan juices. Add broth and bring to a boil over medium-high heat.

Cut roast into 3/4-in. (2-cm) thick slices and serve with gravy and reserved apples and vegetables.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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