Apple + Rosemary Pork Roast
with Potatoes
Earthly dried herbs – rosemary, thyme and marjoram, garlic and lots of fresh parsley all covering the most tender pork leg roast. It cooks up quickly (get a 2 -3 inch roast) and keeps all the flavors in, after a quick pan sear.
Heirloom potatoes and Fall petite apples in that pan sauce – it’s all so delicious.
Let the oven do the work.
I literally went to parent teacher conferences for my daughters while this was cooking in the oven. The timer did go off during one of them – but we don’t need to mention that.
A pork leg steak or roast, can be cut 2-3 inches thick so it doesn’t take more than 2 hours to cook.
Check out these pork recipes!
Apple + Rosemary Pork Roast with Potatoes
- Total Time: 1 hour 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Tender pork leg roast with pan sauced apples and potatoes – it’s the perfect Fall one pan meal.
Ingredients
- 1 pork leg roast, patted dry (about 2 lbs and 2–3 inches thick)
- 1 teaspoon each salt and pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon dried marjoram
- 2 tablespoons olive oil
- 3 cups chicken bone broth or stock
- 1/2 garlic bulb (the top cut off, reserve the other side of a different use)
- 1 lb. heirloom potatoes, sliced in half
- 3–4 apples, thickly sliced
- 1/2 cup fresh parsley, chopped
- flake salt, for garnish (optional)
Instructions
- Preheat your oven to 325F.
- On your stove top, heat a large oven safe skillet (like my enamel cast iron skillet) over medium heat. Drizzle in the olive oil.
- Meanwhile, sprinkle both sides of the roast with the salt, pepper, rosemary, thyme and marjoram. Pat down slightly to get it to stick.
- Add the roast into the prepared heated skillet, and let it sear for 2 minutes or until it is starting to brown. Flip over and do the same on the second side. Turn the heat off.
- Pour 1 1/2 cups of the bone broth or stock over the meat. Nestle the garlic bulb on the side of the roast in the pan. Add a tight fitting lid and place the roast in the preheated oven for 75 minutes.
- Remove the roast from the oven. It should be tender but not quite finished cooking. Place the sliced potatoes and apples on the top and on the sides of the roast in the skillet. Pour in the remaining bone broth or stock. Replace the lid and cook for 20 more minutes.
- Remove the skillet from the oven and garnish with the prepared parsley. When serving, take a few roasted garlic cloves out of the bulb and serve with all the pan sauce.
Notes
Cooking time will vary based on the thickness of your roast.
- Prep Time: 5
- Cook Time: 95
- Category: pork
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
