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Bone-In Pork Roast with Apples and Gremolata

Recipe photo courtesy of Romulo Yanes

Make this juicy pork roast the scrumptious centerpiece of your holiday dinner.

Source: Everyday Food, December 2011
Total Time Prep Servings



Cook's Notes

Have your butcher remove the chine bone (backbone) and french, or scrape clean, the ribs. A thin layer of fat on the roast keeps it juicy.

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How would you rate this recipe?
  • Msaksmith
    10 JAN, 2013
    I have made this recipe on twice, and my dinner guests always beg for more. The meat is very succulent and tender, and the flavor of the rosemary and gremolata offset the fatty richness of the pork. I serve it with sauteed chard, sweet potatoes, and white cannelini beans. The apples that soak up the Chardonnay in the bottom of the pan are sweet and savory and add tenderness to the meat. I make this roast for Christmas and special occasions, as a tasty & affordable alternative to dry turkey.

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