Reader recipe Sunday Pork Roast
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Sunday Pork Roast

Reader recipes have not been checked or tested by The Canadian Living Test Kitchen.

By Kristie Wiedenfeld

Source: Kristie Wiedenfeld

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Cook time 30 minutes per lb.
  • Portion size 4

Ingredients

  • 1 3/4 lb 13/4 lbpork roastpork roasts, single loin or rolled
  • 1/2 tsp 1/2tsppepper
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tspcayenne pepper
  • 2 tsp 2tspsugar
  • 1 cup 1cupapple juiceapple juice
  • 4 tbsp 4tbspbutter
  • 2 tsp 2tspdried rosemary
  • 1/2 cup 1/2cupstock
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Preparation

Preheat oven to 400F. Rub the pork roast with pepper, salt, cayenne, and sugar. Place in an oven proof dish and cook for 20 minutes. Pour the apple juice over the top and reduce heat to 325F. Spread 2 tbsp. of the butter and the rosemary over the roast. Cook 30 minutes per lb of roast. Baste every 20 minutes (using juice in the pan). When roast is done, remove from the oven and let stand for 15 minutes. For gravy, pour pan juices into a small pot, add stock and remaining 2 tbsp. of butter. Boil for 2 minutes, until it has thickened slightly.

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