Apple Sweet Potato Roast Pork

"This pork roast is baked with all the right fall and cold weather ingredients: honey, orange juice, apple juice concentrate, brown sugar, sweet potatoes, and apples. It is a great “white” meat to serve over the holidays." - Kristin Wood, Icicle Ridge Winery -->

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Serves: 8-10

2 tablespoons vegetable oil

3 to 4 lb. boneless pork loin roast, fat trimmed

1/3 cup honey

1/4 cup orange juice

1/4 cup frozen apple juice concentrate, thawed

2 teaspoons ground black pepper (or 1 teaspoon for less “zip”)

1 tablespoon brown sugar, packed

3 large sweet potatoes, peeled and quartered

3 large apples, cored and quartered

Preheat the oven to 350°F. Coat a large ovenproof Dutch oven with vegetable oil and place on the stove on high heat.

When a droplet of water sizzles in the oil, add the pork roast. Cook, turning, until all sides are browned, about 6 minutes. Remove from heat.

In a medium bowl, combine the honey, orange juice, apple juice concentrate, pepper and brown sugar. Spoon over the pork roast in the Dutch oven. Place the sweet potatoes around the pork.

Cover and bake until the pork registers 150°F on a thermometer, or 20 minutes per pound: about an hour and 20 minutes for a 4 pound roast.

About 20 minutes before it’s done, place the apple quarters around the pork. Bake, uncovered, basting frequently, until the apples are just tender.

Let the pork stand for 10 minutes before slicing. Serve pork roast in slices with the sweet potatoes and apples.

Wine Pairing Suggestions:

Eagle Creek White Riesling

Wedge Mountain Winery Dry Lemberger