Apples and onions come together to give a perfectly sweet and savory treatment to roast pork. Ingredients are adjusted to fit a renal diet plan.
Apples are not just for desserts; they can add a different dimension to an amazing entrée or side dish. There are two types of apples: eating apples and cooking apples. Eating apples are sweeter, with their sugars balanced with the right amount of acidity, and they hold their shape well. Examples of popular eaters include Granny Smith, golden Delicious and Fuji Apple.
Cooking apples, on the other hand, are larger and more acidic. Their tartness mellows with cooking and as they are stored over time. Some cooking apples are termed dual-purpose as they are best for cooking when young and good for eating when older. Some cooking apple varieties include Jonagold, Macintosh and Spartan.
Makes 10 servings
- 3 pounds boneless pork loin roast, trimmed
- 1 slice maple bacon, chopped
- 2 cups onion, finely chopped
- 3 cups green cabbage, thinly sliced
- 4 medium carrots, chopped into large chunks
- 5 cups tart apple, peeled and thinly sliced
- ¾ cup dry white wine
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- ¼ teaspoon ground black pepper
- Preheat oven to 375°F.
- Heat a large Dutch oven over medium heat. Coat bottom with non-stick cooking spray. Add pork and cook for 15 minutes or until meat is brown on all sides.
- Remove meat from the pan. Add onions and bacon to the pan. Sautee for 5 minutes or until onion is tender.
- Return meat to pan. Add apples, cabbage, carrots, white wine, cider vinegar, maple syrup and salt. Bring to a simmer.
- Place pan in the oven and bake uncovered for 45 minutes. Turn meat over and continue cooking for another 35 minutes.
Nutrients per serving
Serving size: 3 ounces pork and 1/2 cup apple-vegetable mixture