harvest time pork loin
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.
prep time
cook time
5 Hr
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 4-5 pounds pork loin, bone in or boneless
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons kosher salt
- 3 tablespoons canola oil
- 4 - bay leaves
- 3 medium onions, sliced
- 3 medium apples, cored, peeled and sliced
- 1 cup raisins or pitted prunes, cut in half
- 3 cloves garlic, coarsely chopped
- 3/4 cup brown sugar, firmly packed
- 3/4 cup zinfandel wine
- 1 1/2 cups water
- - cornstarch for thickening sauce if desired
- 1 cup sour cream
How To Make harvest time pork loin
-
Step 1Blend 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.
-
Step 2Add 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.
-
Step 3Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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