The roast with apple sauce is a dish prepared with few and simple ingredients. Apples are often used in cooking for sweet preparations, such as the classic pie or the famous strudel; in this case, the pairing is with a roast. I used a pork roast. It’s a cut of meat that’s among my favorites, for its taste and because the meat remains more tender. However, other types of roasts, such as veal and beef, can also be used.
What characterizes this roast is precisely the sauce: it is obtained from cooking apples together with onion, carrot, and celery, enhancing and making it pleasantly enjoyable. It is a roast with autumnal notes, a version that will win over your guests.
The roast with apple sauce is easy to prepare: the long and slow cooking in the pot makes the meat tender and succulent. The vegetable broth used during cooking is a ready-made broth, but if you prefer, you can prepare it yourself, whether it’s meat or vegetable it doesn’t matter; as for the apples, I used the golden variety.
Once cooked, the roast with apple sauce is wrapped in aluminum foil to keep the juices inside. It is cooled at room temperature and then transferred to the fridge for a few hours. This step makes slicing the roast with apple sauce easier, especially if done with a knife.
The apples and the sautéed mix are blended with an immersion blender and poured over the slices of roast.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients
Ingredients for 4 people
- 1 carrot (1 large or two small)
- 1 golden onion
- 1 stalk celery
- as needed extra virgin olive oil
- 1.43 lbs pork roast
- 2 tablespoons butter
- 2 Golden apples
- 2 cups quarts vegetable broth
- as needed salt
- 3 oz white wine
Tools
- 1 Pan
- 1 Immersion blender
Steps
Prepare the roast with apple sauce
Chop the onion, celery, and carrot into small pieces, add a drizzle of extra virgin olive oil in a pan and sauté. Meanwhile, clean, peel the apples, and cut them into pieces
In another pan, melt the butter and brown the meat well on all sides
Add the apples and the roast to the sautéed vegetables and deglaze with white wine
Add 3 ladles of hot broth, cover the pan and cook on low heat, adding broth during cooking if necessary
Add broth during cooking if necessary
Wrap the roast with aluminum foil and let it cool at room temperature, then put it in the fridge for 2/3 hours
Pour the apples with the vegetables into a jug and blend
Slice the roast into fairly thin slices
After heating the roast and sauce, serve it hot immediately
