Pennsylvania Dutch Pork Roast
A hearty Pennsylvania Dutch pork roast featuring tender pork, roasted potatoes, apples, and savory herbs, perfect for family dinners and gatherings with warm, comforting flavors.
Ingredients
- 4 lb. boneless loin of pork
- 1 1/2 tsp. salt
- 1/2 tsp. pepper ⓘ
- 1 cup apple cider or juice ⓘ
- 1 cup chicken broth
- 1 1/2 tsp. dried thyme leaves ⓘ
- 1 1/2 lb. raw red new potatoes, quartered ⓘ
- 4 celery stalks, cut into 2-inch pieces ⓘ
- 2 medium Granny Smith apples, cored and cut in wedges ⓘ
- 1 Tbsp. cornstarch ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Place pork in a roasting pan, fat side up; sprinkle with 1 teaspoon salt and pepper.
- Roast for 1 hour.
- Pour apple cider and chicken broth into the pan; add thyme and quartered potatoes.
- Cover with foil and bake for 1 hour.
- Scatter celery stalks around the pork and baste vegetables with pan drippings.
- Sprinkle with remaining 1/2 teaspoon salt and bake, covered, for 30 minutes.
- Scatter apple wedges around the pork and bake, covered, for 10 minutes, or until meat thermometer registers 170°F in the center of the roast.
- Transfer pork and vegetable mixture to a serving platter and keep warm.
Tips & Substitutions
For a more robust flavor, consider marinating the pork overnight in apple cider with thyme. If you don't have red new potatoes, fingerling or Yukon gold potatoes work well as substitutes. You can also use fresh thyme instead of dried for a more aromatic dish. Basting the vegetables every 15 minutes ensures they soak up the delicious drippings.
Serving Suggestions
Serve this hearty Pennsylvania Dutch Pork Roast with a side of steamed green beans or a crisp salad for a balanced meal. Pair it with crusty bread to soak up the flavorful juices. For a comforting twist, serve alongside mashed potatoes or even the Corned Beef Baked Dish for a unique fusion of flavors.
Storage & Reheating
Leftover pork roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in a skillet over medium heat, adding a splash of chicken broth to keep it moist. The vegetables can also be reheated similarly, ensuring they retain their flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pennsylvania Dutch Pork Roast contains roughly 522 calories, with 13g protein, 108g carbohydrates, and 2g fat. It is an excellent source of protein (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1106mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in pork instead of boneless?
Yes, you can use bone-in pork, but be aware that cooking time may increase slightly due to the bone. Ensure the internal temperature reaches 170°F for safe consumption.
What if I don't have apple cider?
If you don't have apple cider, you can substitute it with apple juice or a mixture of white vinegar and water for a tangy flavor. This will still provide the dish with great moisture and taste.
Can I prepare this dish in advance?
Absolutely! You can prepare the pork and vegetables up to a day in advance. Just keep them refrigerated, and when you're ready to cook, let them come to room temperature before roasting for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).