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Ingredients

• 3 pound boneless pork roast
• 1 large yellow onion
• 3 medium Granny Smith apples
• 1 small head greed cabbage
• 4 medium-size carrots
• 1 slice cooked bacon, low sodium
• 3/4 cup white wine
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground black pepper

Preparation

1. Preheat oven to 375° F. Trim excess fat from pork roast. Finely chop onions. Chop bacon slice. Thinly slice apples and cabbage. Peel carrots and chop into large chunks.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork and cook 15 minutes, browning on all sides. Remove pork from the pan.
3. Add onion and bacon to pan; sauté 5 minutes or until onion is tender.
4. Return pork to pan. Add apples, cabbage, carrots and remaining ingredients and bring to a simmer. Place pan in oven.
5. Bake uncovered for 45 minutes. Turn pork over and continue cooking for 30 minutes longer or until meat thermometer registers 155° F.

Helpful hints

• Divide leftover pork into individual portions and freeze. Reheat for a quick meal or sandwich later.
• If you are on a lower protein diet adjust portion size to match your meal plan or ask your dietitian for guidance.