Apple Pork Roast
1 boneless pork loin roast 3/4 cup unsweetened apple
2 garlic cloves, sliced juice
2 tablespoons Dijon mustard 1/4 cup apricot jam
1 teaspoon red vinegar 1-1/2 cups chopped peeled
3/4 teaspoon dried thyme apples
1/2 teaspoon rubbed sage 1 tablespoon cornstarch
3/4 cup reduced-sodium beef 1 tablespoon reduced-fat
broth sour cream
Cut eight to ten 1-inch slits in top of roast; insert garlic slices. In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a roasting pan.
In a small bowl, combine the mustard, vinegar, thyme and sage; brush over roast. In a small saucepan, combine the broth, apple juice and jam. Cook and stir over medium heat until jam is melted; pour over roast. Arrange apples around roast.
Cover and bake at 350º for 1 to 1-1/4 hours or until a thermometer reads 145º, basting occasionally. Remove roast to a warm serving platter; let stand for 10 minutes before slicing.
Meanwhile, skim fat from pan juices. Set aside 1/2 cup juices; pour remaining juices and apples into a large saucepan. Combine cornstarch and sour cream until smooth; stir into reserved pan juices. Stir into saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Serve with roast.
Yield: 10 servings.
