Apple Pork Roast

By Bonne1

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

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 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.
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.