Pork Roast with Sweet Potatoes and Apples

Ingredients

• 1 allow 2 servings/lb bone-in, or 3 servings/lb boneless pork loin, shoulder or leg roast
• 1 clove garlic, cut
• sage, rosemary, tarragon or thyme
• flour, salt, pepper combined
• 2 cup sweet potatoes and apples sliced cooked apples
• 2 cup sweet potatoes and apples sweet potatoes
• ½ cup sweet potatoes and apples brown sugar
• dash cinnamon
• grated lemon rind
• 2 tbsp raisins
• 2 tbsp chopped pecans
• ¼ cup butter

Method

1. Rub the roast with garlic and seasonings to taste. Dredge in the flour mixture. Place fat side up on a rack in a roasting pan. Insert a meat thermometer. Roast in a slow oven, 325 degrees, uncovered, 25-35 minutes per pound. If boned or rolled the roast will take 5-10 minutes longer per pound. Internal temperature 170 degrees for a loin roast and 185 degrees for a shoulder or leg roast. Let rest 10-15 minutes before carving.
2. Gravy: Strain and skim off the excess fat from the pan juices. Blend 2 tablespoons juices with 2 tablespoons flour, stirring with a whisk until smooth. Stir in over low heat 1 cup liquid made of pan juices plus milk, water, stock, cream or wine. Season with salt, pepper, herbs and grated lemon rind.
3. Sweet Potatoes and Apples: Place alternate layers of sliced cooked apples and sweet potatoes in a greased baking dish (about 2 cups each). Sprinkle with 1/2 cup brown sugar, a dash of cinnamon, grated lemon rind and 2 tablespoons each raisins and chopped pecans. Dot with 1/4 cup butter. Pour in 1/2 cup water. Bake 30 minutes.

Notes

An easy oven dinner. Serves 4-6. From Rosauers (Pork PK-25).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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