harvest pork roast recipe

harvest pork roast

prep time: 20 minutes
cook time: 1 hour, 15 minutes
ready in: 1 hour, 35 minutes

makes: 6 servings, 12 oz. each


  • 1 (2–2½ lb.) boneless pork top loin roast
  • Ground black pepper
  • 1 Tablespoon cornstarch
  • ½ teaspoon nutmeg
  • 1½ cups apple cider or apple juice
  • ¼ cup dried fruit bits
  • 4 medium turnips, peeled, each cut into 6 wedges
  • 1½ cups baby carrots
  • 2 medium cooking apples, cored, each cut into 6 wedges

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Preheat oven to 325°F. Place roast on a rack in a shallow roasting pan. Season to taste with pepper. Place in oven and roast 45 minutes.
  2. Meanwhile, the for glaze, combine cornstarch and nutmeg in a small saucepan; stir in cider. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes more. Remove ½ cup of glaze for basting. Add fruit bits to remaining glaze in saucepan; set aside.
  3. Arrange turnips, carrots and apples around roast in pan. Brush about half the reserved glaze on roast, vegetables and apples. Roast 15 minutes; brush again with glaze and roast 15 to 30 minutes more or until an instant-read thermometer registers 145°F.
  4. Remove pan from oven. Cover roast, vegetables and apples with foil; let stand 15 minutes. Meanwhile, bring glaze in saucepan to boiling.
  5. Slice roast, and serve with roasted vegetables and glaze.

Note: For gluten-free recipes, carefully read product labels when selecting ingredients.

Per serving: 365 calories, 13g fat, 4g saturated fat, 80mg cholesterol, 150mg sodium, 33g carbohydrate, 5g fiber, 24g sugars, 31g protein