JURASSIC PORK
Source of Recipe
Looney-Spoons Cookbook by Janet and Greta Podleski
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 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 degrees 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.
Makes 8 servings.
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