I had to empty out my old, stainless steel refrigerator in preparation for the arrival of the new, white refrigerator. Though tedious, it gave me a chance to find out exactly what I had in the freezer. While most of the frozen items were uninteresting, quite a few were okay and serviceable.
Like this cute little pork roast. I just happened to have 2 red apples left behind by my husband and fading in the crisper.
Roasted pork with fruit and vegetables is one of my favorite things, so I trotted out my green tajine and filled the bottom.
Child’s play! Pork sandwiches tomorrow with coleslaw.
Succulent Pork Roast with Apples and Onions
2 apples, cored and sliced into about 6 wedges
3 small carrots, cut into chunks
2 small onions, quartered
2 garlic cloves, thinly sliced
2 tbsp butter, diced
Leaves from 3 fresh oregano sprigs
3 lb pork roast
Salt and pepper
1 tbsp olive oil
1 tbsp butter
Mix the fruit, vegetables and butter together, then place in the bottom of a roasting pan. Sprinkle with the oregano leaves.
Season the roast with salt, pepper and thyme, then brown in the olive oil and butter. Place the browned roast on top of the vegetables and roast in a 400 F oven for 1 hour and 15 minutes.