Harvest Time Pork Loin

Marsha Gardner


After trying a Swedish Pot Roast recipe that was outstanding I thought about using some of the same ingredients to do a pork loin. Here is the result.


★★★★★ 1 vote

5 Hr
Stove Top


  • 4-5 lb
    pork loin, bone in or boneless
  • 1 tsp
    freshly grated nutmeg
  • 1 tsp
  • 1/2 tsp
    ginger, ground
  • 1/2 tsp
    freshly ground black pepper
  • 2 tsp
    kosher salt
  • 3 Tbsp
    canola oil
  • 4
    bay leaves
  • 3 medium
    onions, sliced
  • 3 medium
    apples, cored, peeled and sliced
  • 1 c
    raisins or pitted prunes, cut in half
  • 3 clove
    garlic, coarsely chopped
  • 3/4 c
    brown sugar, firmly packed
  • 3/4 c
    zinfandel wine
  • 1 1/2 c
  • ·
    cornstarch for thickening sauce if desired
  • 1 c
    sour cream

How to Make Harvest Time Pork Loin


  1. Blend nutmeg, cinnamon, ginger, salt, and pepper together and rub over entire roast.

    Brown the meat on all sides in the oil at medium-high heat.
  2. Add all remaining ingredients (except cornstarch and sour cream) to the pot. If cooking on top of the stove, cover and simmer for about 4 hours until very tender or place your Dutch oven in the oven at 300-degrees for about 5 hours.
  3. Remove the meat and bay leaves from the pot and thicken the gravy with some cornstarch mixed in a small amount of water; stir in sour cream. Serve with wide noodles.

Printable Recipe Card

About Harvest Time Pork Loin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American

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