Bone-In Pork Roast with Apples
I went back-and-forth on my menu for Christmas dinner several times before I landed on my final choice. For the main dish, I wanted to do a bone-in pork roast – and I’m really glad I did. Not only was it beautiful and impressive looking, it was incredibly easy and tasty. The roasted apples were actually a favorite around the table!
Ingredients
- 1 pork rib roast, chine bone removed and ribs frenched, 4 to 4-1/2 pounds
- coarse salt and ground pepper
- 4 Gala or Fuji apples, halved
- 3/4 cup chicken broth
Directions
- Let pork sit at room temperature 30 minutes. Preheat oven to 375. Season pork with salt and pepper. In a large roasting pan, arrange apples, cut side down, in two rows in center of pan. Place pork, fat side up, on top of apples. Add chicken broth and 1 cup water to pan. Roast until pork is golden and an instant-read thermometer inserted into center (avoiding bones) reads 145, 1 to 1-1/4 hours Transfer pork and apples to a platter. Loosely tent pork with foil and let rest 30 minutes before cutting.
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