Last Night’s Dinner – Roasted Pork with Apples

Roasted Pork with Apples

Source: Wegmans (10 servings)

1 cup seedless raisins
27 ounces canned sauerkraut, rinsed, drained
2 medium granny smith apples, peeled, cored, thinly sliced
¼ teaspoon ground nutmeg
1 cup apple cider
3 pounds center-cut boneless pork roast, patted dry
1 tablespoon wegmans basting oil, or other oil
1 pinch each sea salt and cracked pepper
11 ounces wegmans culinary beef gravy , or other beef gravy

Preheat oven to 450 degrees.

Toss raisins, sauerkraut, apples, nutmeg, and apple cider in large bowl; mound mixture in large roasting pan.

Rub pork with basting oil; season with sea salt and pepper. Place pork on top of sauerkraut mixture.

Place pan on center rack of oven; roast 15 min.

Reduce heat to 350 degrees; roast until internal temp reaches 150 degrees, about 15 min/lb. Check internal temp by inserting thermometer halfway into thickest part of meat. Remove from oven; let rest 10 min before carving.

Warm gravy; serve on side.

Chef Tip(s):
Wegmans Club Pack Pork Tenderloins can also be used for this recipe. The temperature and per-pound roasting time won’t change, but total roasting time will be less. Use a digital thermometer to check the temp.

Makes great leftovers: Use slices in our Roast Pork on Honey Apple Oat Toast sandwich recipe (see related recipe link), or cube leftovers for adding to pasta dishes, soups, casseroles or in chef salads. Freeze cubes or slices.

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