Submitted by: Renee Dobbs of magnoliadays.com
Pork and apple flavors combine to make a wonderful meal. Leftovers are great for sandwiches and so much more. This is one dish your family will continue to enjoy time and time again!
Ingredients:
3 to 3 1/2 lb. boneless pork roast (loin end)
2 Tbsp canola oil
2 1/2 C. apple cider
1 C. chopped onion
1 tsp salt
3 medium cooking apples (Granny Smith recommended)
6 oz. dried apricot pieces
1 tsp ground cardamom
1/2 tsp ground cinnamon
Directions:
Heat oil in a 6- to 8-quart Dutch oven until almost smoking. Brown pork on all sides in the hot oil. Transfer browned pork to a plate and discard fat. Add apple cider, onion, salt, and pork to the Dutch oven. Bring to a boil then reduce heat to simmer. Add meat from plate, cover and simmer until meat is tender, about 2 to 2 1/2 hours. Remove pork and place on a cutting board. Let rest for 10 to 15 minutes. Slice and place on a serving platter. Cover with foil to keep warm.
Core apples and cut into wedges. Cut dried apricots in half (if not already in pieces). Add apples, apricots, cardamom, and cinnamon to the Dutch oven. Bring to a boil then reduce heat to simmer. Cover and simmer until fruit is tender, about 5 minutes.
Use a slotted spoon to transfer apples and apricots to the serving platter. Re-cover with foil to keep warm until serving. Bring the juices in the Dutch oven to a gentle boil and cook until reduced to 1 cup, about 7 to 10 minutes. Spoon cider sauce over meat and fruit or serve on the side.