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Apple Pork Roast

Apple Pork Roast
“This is a delicious way to make a pork roast, and it’s my husband’s favorite. The gravy is very tasty without all of the fat.” Florence LaPointe — Dryden, Ontario
10 ServingsPrep: 35 min. Bake: 1 hour + standing

Ingredients

  • 1 boneless pork loin roast (3 pounds)
  • 2 garlic cloves, sliced
  • 2 tablespoons Dijon mustard
  • 1 teaspoon red wine vinegar
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 3/4 cup reduced-sodium beef broth
  • 3/4 cup unsweetened apple juice
  • 1/4 cup apricot jam
  • 1-1/2 cups chopped peeled apples
  • 1 tablespoon cornstarch
  • 1 tablespoon reduced-fat sour cream

Directions

  • Cut eight to ten 1-in. 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 350° for 1 to 1-1/4 hours or until a
  • thermometer reads 145°, 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
© Taste of Home 2013

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Apple Pork Roast (continued)

Directions (continued)

  • 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.
Nutrition Facts: 4 ounces cooked pork with 1/4 cup gravy equals 278 calories, 10 g fat (4 g saturated fat), 84 mg cholesterol, 158 mg sodium, 11 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013