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ROAST PORK LOIN WITH APPLES AND ONIONS




Source of Recipe


Internet


List of Ingredients




Roast:

1 4-lb. Bone-in Pork Loin Roast

2 large cloves Garlic, cut in slivers

1 T. chopped fresh Sage or 1/1/2 t. dried

2 T. all-purpose Flour mixed with 1 t. coarsely ground Pepper, and _ t. Salt

12 small yellow/Sweet Spanish Onions

3 large Cortland, Yellow Delicious, or firm eating/cooking apples, peeled, halved and cored

Gravy:

2 T. all-purpose Flour

1 _ C. Chicken Broth

_ C. Apple Cider

1 t/ Dijon Mustard

1 t. chopped fresh Sage or1/2 t. dried

For garnish: fresh sage leaves



Recipe



Heat oven to 450 degrees. With a small knife, poke slits in meat and push a garlic sliver into each. Press sage between chops. Rub roast with flour mixture.
Place fat side up in a large roasting pan. Surround with onions and _ C. water.
Roast 20 mins. Stir onions to coat with pan juices. Reduce oven temperature to 375 degrees. Roast 50 mins., add apple halves and continue to roast 25 to 30 mins, turning apples over once to coat with pan ;juices, until onions and apples are tender and meat thermometer inserted in thickest part of meat, not touching bone, registers 160 degrees.
Remove meat, onions and apples to serving platter. Cover loosely with foil. Let stand 10 mins.
Meanwhile make gravy: pour off all but 2 T. drippings from pan. Stir in flour and cook over medium-low heat, scraping up brown bits from bottom of pan, until golden. Remove from heat and slowly stir in broth and cider until blended. Bring to a boil, reduce heat and simmer 5 mins. Until thickened. Stir in mustard and chopped sage.
Cut pork into chops. Garnish with sage leaves. Serve gravy separately.