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Polish Baked Pork Loin

2 tablespoons seasoning
4 pounds pork loin roast boneless
1 x flour, all-purpose
3 tablespoons vegetable oil
2 medium onions chopped
3 each apples granny smith, peeled, shredded
1 cup apple juice
3 tablespoons brown sugar
1 teaspoon ginger ground


Pat roast dry. Cover with desired seasoning. Let stand 15 minutes. Sprinkle roast with flour until evenly coated. Preheat oven to 325F (160C). Heat oil in a large skillet. Add roast; cook over medium-high heat until browned on all sides. Place browned roast in a deep baking dish. Add onions to skillet cooking juices; saute over medium heat until tender. Remove from heat. Stir apples into onions, add brown sugar and ginger; spoon mixture over roast. Add water to the bottom of baking dish. Cook, uncovered 2 to 2 1/2 hours or until tender. Baste every 20 minutes, adding enough water to make sure at least 1 cup cooking juices remains in baking dish throughout cooking time. When done, remove meat and strain cooking juices. Slice meat and serve hot with side dish of strained juices. CROCKPOT: Layer apples and onions mixture on bottom of crock-pot. Add roast. Mix apple juice or water (use only 1/4 cup) with brown sugar and ginger. Spoon over top surface of roast, moistening well. Cover and cook on low setting 8 to 10 hours or until done. NOTE: For Crock-Pot use only 1/4 cup liquid.

Source: recipeland.com