Does this feel like apple week to you here in The Land of Making Do? I realize it seems I’m stuck in a green apple rut, but I promise you this: changes are on the way. (More about that after we talk about this recipe.)
One fall when we lived in Georgia, I cooked a pork roast with the most delicious apple glaze. With my apple cravings of late, that recipe kept coming to mind. I searched through my cookbooks but couldn’t find the recipe I followed that day. I googled it and found something very close – a 4.5 star Apple and Spice Pork Roast recipe. Bingo!
While reading the reviews, I noticed someone had made her roast in a slow cooker rather than the oven.
Can we say Double Bingo!?! The recipe’s sauce is split – half goes on the pork roast before roasting, and half goes on as a sauce for serving.
To guide you through my slow cooker experience, I covered the roast with the entire sauce recipe. Then I cooked the roast on low for 3.5 – 4 hours. Meanwhile, I made a second full batch of the apple spice sauce.
When you remove the meat, it will pretty much come apart in large chunks. Slice the chunks the best you can.
The sauce remaining in the slow cooker looked a little burned or something. At first, I chickened out on pouring it over the sliced meat.
The fresh sauce certainly looks prettier.
The roast still seemed to need more sauce, so I tasted what was in the slow cooker. It didn’t taste burned, just different. When I thought of all the meat juices down in that crock pot sauce, I took a deep breath and poured it over everything. (Gulp. I hoped it would be good!)
The mixture of the two sauces was divine!
Leftovers went into the freezer, of course. Won’t those slices be nice for warm sandwiches?
One night this week, I needed something quick for dinner, so I cooked two pork chops on the stove while another single batch of the apple spice sauce recipe warmed separately.
The fall-flavored sauce was so tasty on those pork chops!
Sometimes I wonder if HH feels like we’re running a test kitchen. Then again, I don’t think he minds all that much. Otherwise, he may never get home cooked meals unless company arrives!
After yesterday’s post (Green Apple Breakfast Delight), I had a bee in my bonnet to change out our French Country Plate Shelf with some fall orange plates. I know! Finally, the blue for fall decor and green apple craze is over – well, almost. Notice I bought more apples. Ha!
Here’s a hint…next week will be orange week – more details Monday about some of the items you see above.
Don’t forget to head over and snag your copy of this delicious Apple and Spice Pork Roast recipe.
Have you made apple spice sauce for pork recipes before? Isn’t it the most fitting taste for fall?
Weekend blessings, y’all~