This is a great Sunday roast with plenty of leftover meat for sandwiches during the week. Store it in an airtight container. It will keep in the fridge for up to three days or can be frozen for up to three months.

Solar Braised Pork Roast with Apples


1 3-pound pork top loin roast, trimmed of fat

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/2 teaspoon dried sage

1/4 teaspoon freshly ground black pepper

2 tablespoons vegetable oil

4 tart apples, peeled, cored, and cut into wedges

4 shallots, chopped

5 cloves garlic, minced

3 tablespoons quick-cooking tapioca

1/2 cup chicken broth

1/2 cup apple cider or juice


Set Sun Oven out to preheat.

In a small bowl stir together salt, thyme, sage, and pepper. Rub spice mixture onto the meat. Heat the oil in a large skillet over medium heat and brown the meat on all sides. Combine the apple, shallot, and garlic in a large pot or Dutch oven. Sprinkle the tapioca over the apple mixture. Place the meat on top of the apples. Pour the broth and apple cider over the meat. Cover and transfer to the Sun Oven. Cook until the meat is tender, about 3 hours. Reserve about 1 pound of the meat for future use. Slice the remaining meat and serve the the apples and cooking liquid over cooked rice.

Makes 6 servings plus leftovers.

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