Email to Stella      

Roast: Jurassic Pork Roast

Source of Recipe

Internet


List of Ingredients

1 boneless pork top loin roast (3 pounds)
2 cloves garlic, thinly sliced
2 tablespoons Dijon mustard
1 teaspoon red wine vinegar
3/4 teaspoon ground thyme
1/2 teaspoon ground sage
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 tablespoon low-fat sour cream
1 tablespoon cornstarch



Recipe

Cut 8 deep slits in the top of roast. Using a very sharp knife. Insert garlic 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 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.

Serves 8