Friday, March 5, 2010

Apple Pork Roast



* 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



* 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 1-1/4 to 1-1/2 hours or until a meat thermometer reads 160°, 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.

Thank you Healthy cooking magazine

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