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


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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
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


  • 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.
  • 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.
  • 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.

Printable Recipe Card

About Harvest Time Pork Loin

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

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