Monday, October 18, 2010
Apple Saucy Pork Roast
1 3-1/2- to 4-pound boneless pork top loin roast (double loin, tied)
3 cloves garlic, cut into thin slices
1 teaspoon coarse salt or regular salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper
3 medium apples, cored and cut into wedges (about 3 cups)
1/4 cup packed brown sugar
1/4 cup apple juice
2 tablespoons lemon juice
2 teaspoons dry mustard
1. Preheat over to 325 degree F. Cut small slits (about 1/2 inch long and 1 inch deep) in pork roast; insert a piece of garlic in each slit. Combine salt, rosemary, and pepper; rub onto meat surface. Place roast on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until the meat thermometer reaches 145 degree F. Spoon off any grease from roasting pan.
2. Combine the apples, brown sugar, apple juice, lemon juice, and dry mustard. Spoon apple mixture around roast. Roast, uncovered, for 30 to 45 minutes longer or until meat thermometer reaches 155 degree F and meat juices are clear.
3. Transfer meat to a platter. Cover and let meat stand for 10 minutes before slicing. (The meat temperature will rise 5 degree F during standing.) Remove the rack from the pan. Stir apple wedges into pan juices. If desired, use a slotted spoon to remove apple wedges, and pass juices. Makes 10 to 12 servings.