harvest pork roast


1 (2–2 1/2 lb.) boneless pork top loin roast
ground black pepper
1 tablespoon cornstarch
1/2 teaspoon nutmeg
1 1/2 cups apple cider or apple juice
1/4 cup dried fruit bits
4 medium turnips, peeled, each cut into 6 wedges
1 1/2 cups baby carrots
2 medium cooking apples, cored, each cut into 6 wedges


  1. preheat oven to 325°f.
  2. place roast on a rack in a shallow roasting pan.
  3. season to taste with pepper.
  4. place in oven and roast 45 minutes.
  5. meanwhile, the for glaze, combine cornstarch and nutmeg in a small saucepan; stir in cider.
  6. cook over medium heat, stirring constantly, until thickened and bubbly.
  7. cook and stir 2 minutes more.
  8. remove 1/2 cup of glaze for basting.
  9. add fruit bits to remaining glaze in saucepan; set aside.
  10. arrange turnips, carrots and apples around roast in pan.
  11. brush about half the reserved glaze on roast, vegetables and apples.
  12. roast 15 minutes; brush again with glaze and roast 15 to 30 minutes more or until an instant-read thermometer registers 145°f.
  13. remove pan from oven.
  14. cover roast, vegetables and apples with foil; let stand 15 minutes.
  15. meanwhile, bring glaze in saucepan to boiling.
  16. slice roast, and serve with roasted vegetables and glaze.

suggestion: for gluten-free recipes, carefully read product labels when selecting ingredients.

Nutrition (Per Serving)

serving size 12 oz.
servings 6
calories 365
fat 13g
saturated fat 4g
cholesterol 80mg
sodium 150mg
carbohydrate 33g
fiber 5g
sugars 24g
protein 31g