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Jurassic Pork Roast

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski


Recipe Introduction

Makes 8 servings

List of Ingredients

1 boneless pork top loin roast (3 lbs.)
2 cloves garlic, thinly sliced
2 tbsp. Dijon mustard
1 tsp. red wine vinegar
3/4 cup low-sodium, reduced-fat beef broth
3/4 cup unsweetened apple juice
1/4 cup apricot jam
1 1/2 cups peeled and chopped Granny Smith apples
1 tbsp. low-fat sour cream
1 tbsp. cornstarch



Recipe

Cut 8 deep slits in the top of roast using a very sharp knife. Insert garlic slices into slits. Mix mustard, vinegar, thyme and sage in a small bowl. Using a pastry brush, coat roast with all of the mustard mixture. Place roast in roasting pan. Warm the broth, apple juice and jam in a small saucepan over medium-high heat until jam melts. Pour over roast. Arrange chopped apples around roast. Cover. Roast at 350 F. for 1 1/4 to 1 1/2 hours, basting every 30 minutes or so.

Remove roast from pan and keep warm. Reserve 1/2 cup pan juices. Pour remaining pan juices and apples into a medium saucepan. Skim off as much fat as possible. Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth. Bring pan juices and apples (in saucepan) to a boil. Whisk in sour cream mixture and cook over medium-high heat for 2 minutes, until bubbly and thickened. Serve apple gravy over thin slices of pork roast.

Per serving: 302 calories, 9 g fat, 11.6 g carbohydrate, 39.4 g protein, 186 mg sodium, 93 mg cholesterol; Calories from fat: 29.8%