Apples and shallots cook along with the roast creating a delicious, sweet and savory, sauce. It goes great with risotto or mashed potatoes.

Sun Oven Pork Roast with Apples

(adapted for the Sun Oven from The America’s Test Kitchen Healthy Family Cookbook)


1 (2 t0 2 1/2 pound) boneless pork loin roast, tied and patted dry with paper towels

1 tablespoon herbs de Provence

Salt and pepper to taste

1 tablespoon canola oil

8 shallots, peeled and quartered

3 Granny Smith apples, peeled, cored, and sliced into 1/2-inch thick wedges

1/4 teaspoon sugar


Set Sun Oven out to preheat.

Rub the roast with the herbs and salt and pepper. Heat the oil in a Dutch oven. Brown the meat on all sides then transfer to a plate.

Add the shallots to the pot and cook until browned, about 3 minutes. Stir in the apples and the sugar and cook until softened, about 5 minutes.

Return the roast and any accumulated juices to the pot. Cover and transfer to the Sun Oven.

Cook until the meat is fork tender, 1 to 2 hours.

Transfer the roast to a cutting board and tent with foil to keep warm. Let rest for 15 minutes before slicing. Season the apples with salt and pepper. Serve the pork with the apples sauce.

Makes 6 servings.

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