Apple Cider Braised Pork Roast
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Prep Time: 10 mins | Cook Time: 3 hrs 20 mins | Serves: 6
Ingredients
2-3 lbs pork sirloin roast, cut into large chunks
1 Tbs Kosher salt
1 tsp black pepper
1.5 Tbsp olive or avocado oil, divided
2 white onions, thinly sliced
4 cloves garlic, minced
½ c fresh sage leaves, torn
3 cups apple cider
Fresh parsley, chopped
Directions
Heat 1 Tbs oil in a Dutch oven or large pot over medium-high heat. Cut the pork roast into 3-4 inch chunks and season with salt and pepper on all sides. Add the pork pieces to the pot and cook until golden brown, about 3 to 4 minutes per side. Once browned, remove the pork from the pan and set aside.
Reduce heat to medium. Add additional oil if needed before adding the onions to the pot. Add onions, season with salt and pepper, and stir occasionally while also scraping the bottom of the pan to deglaze. Continue cooking the onions until soft and lightly browned, about 5-7 minutes.
Add your garlic, sage leaves, and apple cider. Increase the heat to high and bring to a boil. Transfer the pork back into the pot and reduce heat to low. Cover and simmer for 2-3 hours or until the meat is fork tender.
Serve chunks of pork roast, top with the onions and sauce, and garnish with fresh parsley. Serve and enjoy!
Notes
This recipe goes great over mashed sweet potatoes!
Use a leaner cut of pork, such as sirloin, to keep this recipe lower in saturated fat. A pork shoulder or pork butt roast would also be delicious using this braising method, but these cuts do contain more saturated fat.
This recipe could easily be adopted for a crock pot or instant pot. I would still recommend browning the meat before adding the sliced onions, garlic, sage, and apple cider as this really enhances the flavors of the dish.
Store leftover pork and juices in an airtight container in the fridge for up to 3-4 days. This recipe only gets better with time.
Nutrition: (per serving) Calories: 342 kcals | Total Fat: 14 g | Sat Fat: 4.5 g | Sodium: 251 mg | Carb: 19ng | Fiber: 0.5 g | Protein: 33 g
In the Kitchen | November 2025 | Recipe adapted from Olivia Adriance.
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