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Roast Pork with Apples https://www.metro.ca/userfiles/image/recipes/roti-porc-pommes-3018.jpg PT10M PT1H30M PT1H55M
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.
8
1 large onion, sliced thick 3 kg fresh pork roast leg or rump 1 tsp. (5 mL) cinnamon 1 tsp. (5 mL) thyme 1 cup (250 mL) chicken bouillon 1 Tbsp. (15 mL) butter 2 apples, sliced thin 3/4 cup (190 mL) apple juice 1 tsp. (5 mL) cornstarch, diluted in water
Roast Pork with Apples

Roast Pork with Apples

Rate this recipe
2 Votes
  • Gluten-free
8
servings
0:10
Preparation
1:30
COOKING
1:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    large onion, sliced thick
  • 3 kg
    fresh pork roast leg or rump
  • 1 tsp.
    (5 mL)
    cinnamon
  • 1 tsp.
    (5 mL)
    thyme
  • 1 cup
    (250 mL)
    chicken bouillon
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    apples, sliced thin
  • 3/4 cup
    (190 mL)
    apple juice
  • 1 tsp.
    (5 mL)
    cornstarch, diluted in water
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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