Reisling-Rosemary Roast Pork with Apples – Amy Palanjian

This photo and recipe was shared by Amy Palanjian.

She shared on her blog: “The recipe below is what we had for dinner last night. It made for a special Sunday supper and it made me really happy to have success with a cut of pork that I’ve only cooked one or two other times. Plus, it was easy to make and really delicious!”Screen-Shot-2014-01-12-at-6.53.42-PM

Reisling-Rosemary Roast Pork with Apples
You could use any dry white wine or stock in this recipe, but I happened to have an open bottle of dry Resiling in the fridge. It went really well with the apples and rosemary, yet was mellow enough for the palate of our toddler.
Serves 6-8 (depending on the size of your roast and if it has a bone or not)

2-3 pound pork shoulder roast (bone in or out)
5 garlic cloves, peeled and smashed
2 medium apples, sliced
1 small onion, sliced
2 sprigs rosemary
Salt and pepper
1/2-3/4 cup Reisling

1. Preheat the oven to 450 F. Place the pork in an oven-going pan or baking dish (I used a cast iron skillet) and cover and surround with the garlic, apples, onions, salt, and pepper. Cook for 15 minutes then lower heat to 325 F.
2. Pour 1/2 cup of wine over the pork and cook until a meat thermometer reads 140-150 F (about 35-60 minutes depending on the size of the roast and whether or not it has a bone). Check it every 15 minutes and baste with the liquid from the bottom of the pan, adding more if the pan becomes dry.
3. When its reached the proper temperature, remove from oven, tent with foil, and let stand for 5-10 minutes before serving.

Try pears or even dried apricots for the apples.
Shallot would work in place of the onions.
You could add more garlic and even hot pepper if that’s to your liking.