Roasted Italian Pork with Apples and Potatoes

7 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Roasted Italian Pork with Apples and Potatoes - get the recipe at barefeetinthekitchen.com

Red potatoes, sweet yellow onions and tender gala apples are roasted with a generous sprinkling of Italian spices and then drizzled with cider vinegar. The potato, onion, and apple combination is amazing on it’s own, but with the addition of Italian Red Wine Pork, this goes from a delicious side dish to a fantastic main dish.

Inspired by the leftover pork roast in my refrigerator, this Roasted Italian Pork with Apples and Potatoes is one of the best meals I have ever made using leftovers.

I love the unexpected sweetness from the apples with the slight tang from cider vinegar. My family loves this meal and I frequently make the Italian Red Wine Pork just so that we can make this.

 

Roasted Italian Pork with Apples and Potatoes - get the recipe at barefeetinthekitchen.com

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Roasted Italian Pork with Apples and Potatoes

Pin Print Review
Servings: 6 servings

Ingredients 

  • 6 medium red potatoes about 4-5 cups chopped into 1/2" - 3/4" pieces
  • 1 medium yellow onion about 1 cup, chopped small
  • 2 apples I used gala, about 1 1/2 cups diced small
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon basil
  • 1 tablespoon apple cider vinegar
  • 3 cups Italian Red Wine Pork Roast shredded and roughly chopped to bite size

Instructions

  • Preheat the oven to 400°F. Place the potatoes, onion and apples in a large mixing bowl. Stir together the oil and all of the spices. Pour the spice mixture over the ingredients in the bowl and toss  with your hands, to coat all of the pieces thoroughly.
  • Spread the mixture across a large baking sheet lined with a silicone mat or parchment paper. Roast for 30-40 minutes, stirring with a spatula every 15-20 minutes, until the potatoes are tender. Remove from the oven, drizzle with the vinegar and toss quickly to coat. Add the chopped pork and toss lightly to combine. Serve warm and Enjoy!

Notes

I made this for the first time over 3 years ago and this is still my favorite way to use leftover Italian Red Wine Roast Pork. I roughly chop the shredded pork and then reheat in the microwave for a few minutes before mixing it in with the roasted potatoes and apples.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Pin this nowto remember it later
Pin this recipe0

{originally published 10/8/12 – photos and recipe notes updated 2/21/16}

Here are a few more pork recipes you might like:
Slow Cooker Peach Salsa Pork Roast by Foodie with Family
Grilled BBQ Pork Roast by Real Housemoms
Herb Rubbed Sirloin Pork Roast by Barefeet In The Kitchen
Slow Cooker Pork Roast with Spicy Peanut Sauce by Kalyn’s Kitchen
Cuban Mojo Marinated Pork by The Food Charlatan
Slow Cooker Pork Carnitas by Barefeet In The Kitchen
Puerto Rican Roast Pork by The Noshery

Filed under: , , ,

Tagged with: ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

7 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.