Pork Roast with Caramelized Apple Salad with Maytag

Name: Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 (3 to 4 pound) boneless pork roast; Salt and pepper; 1 carrot, peeled and coarsely chopped; 1 onion, peeled and coarsely chopped; 1 celery stalk, coarsely chopped; 4 cloves garlic, coarsely chopped; 3 cups water; 1 cup white wine; 1 bay leaf; 6 sprigs parsley; 6 black peppercorns; 2 tablespoons cold butter; 2 cups orange juice; 2 tablespoons red wine vinegar; 2 tablespoons coarsely chopped red onion; 1 jalapeno pepper, coarsely chopped; 1 tablespoon ancho chile powder; 3/4 cup olive oil; 1 tablespoon honey; Salt and pepper to taste; 1 1/2 cups Spicy Orange Vinaigrette; 2 Granny Smith Apples, peeled, cored and quartered; 1 cup watercress; 1 cup frisee; Salt and freshly ground pepper; 1/4 cup black walnuts; 4 ounces Maytag blue cheese, crumbled

Servings: persons

2 tablespoons olive oil
1 (3 to 4 pound) boneless pork roast
Salt and pepper
1 carrot, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
1 celery stalk, coarsely chopped
4 cloves garlic, coarsely chopped
3 cups water
1 cup white wine
1 bay leaf
6 sprigs parsley
6 black peppercorns
2 tablespoons cold butter
2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
1 1/2 cups Spicy Orange Vinaigrette
2 Granny Smith Apples, peeled, cored and quartered
1 cup watercress
1 cup frisee
Salt and freshly ground pepper
1/4 cup black walnuts
4 ounces Maytag blue cheese, crumbled

1
For the Roast: Preheat oven to 325 degrees F. Heat oil in a large Dutch oven over medium-high heat.
2
Season the pork with salt and pepper and sear well on all sides.
3
Drain off the fat, and add the remaining ingredients to the pot.
4
Place in the oven and cook until the internal temperature of the meat registers 150 degrees F, about 2 hours.
5
Remove the meat to a plate and remove the vegetables and herbs with a slotted spoon.
6
Add more water if needed.
7
Bring the cooking liquid to a boil and reduce by half.
8
Whisk in the butter and season with salt and pepper to taste.
9
For the Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4 cup.
10
Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth.
11
With the motor running, slowly add the olive oil until emulsified.
12
Add the honey and salt and pepper to taste.
13
For the Apple Salad: Heat 3/4 cup of the Spicy Orange Vinaigrette in a medium saute pan over medium high heat.
14
Add the apples, cut-side down and saute until golden brown, turn over and saute until just cooked through, 1 to 2 minutes.
15
Place the watercress and frisee in a medium bowl and toss with a few tablespoons of the remaining Spicy Orange Vinaigrette, season with salt and pepper and divide among 4 plates.
16
Arrange 2 apple quarters on each plate, garnish with walnuts and blue cheese and drizzle with some of the remaining vinaigrette.

963

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 (3 to 4 pound) boneless pork roast, Salt and pepper, 1 carrot, peeled and coarsely chopped, and more.

Yes, Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions