Roast Pork with Apples

Roast Pork with Apples
  • 8 servings
  • 0:10 Preparation
  • 1:30 Cooking
  • 1:55 Total Time


Add all
  • 1

    large onion, sliced thick

  • 3 kg

    fresh pork roast leg or rump

  • 1 tsp.
    (5 mL)


  • 1 tsp.
    (5 mL)


  • 1 cup
    (250 mL)

    chicken bouillon

  • 1 Tbsp.
    (15 mL)


  • 2

    apples, sliced thin

  • 3/4 cup
    (190 mL)

    apple juice

  • 1 tsp.
    (5 mL)

    cornstarch, diluted in water


Preheat oven to 450°F/220°C.

Cover bottom of roasting pan with onion slices; put roast, fatty-side up, on top. Sprinkle with cinnamon and thyme.

Add chicken bouillon to cover bottom of roasting pan. Roast 10 min.

Reduce heat to 350°F/180°C and continue roasting for 80 min. or until meat thermometer registers 160°F/70°C. Remove from oven, cover loosely with foil and cool 10-15 min.

Meanwhile, heat butter in a skillet and cook apples, turning to brown evenly. Deglaze pan with apple juice and reduce by half. Add cornstarch and cook about 1 min. to thicken slightly.

Serve roast with sauce and slices of apples and onions.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007