Apple Pork Roast

Name: Apple Pork Roast
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 10 servings.
Cuisine: Europe, German
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

TOTAL TIME: Prep: 35 min. Bake: 1 hour + standing YIELD: 10 servings.

“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

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

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition Facts

4 ounce-weight: 278 calories, 10g fat (4g saturated fat), 84mg cholesterol, 158mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 starch.